text:
The planet is filled with destinations waiting being explored and experienced. It is also possible to plan simpler trips, although the capability to communicate with a people and culture that happen to be distinct from any is exciting. There are actually exciting adventures even near you for those who have an idea of where you can look.
Don't take any unnecessary valuables that you just don't need.
Sign yourself up for watching travel price watcher. This gives you from the prices of places you are searching for visiting. When the hotel or airfare price drops with the amount chosen, the web site will alert you with the email about the change. This could save you the irritation of checking on the cost every single day.
Be flexible when choosing your vacation destination. While it could be fun to determine a routine by revisiting a favorite vacation spot, having some variety will guarantee your vacation is more memorable. You may also save cash on a strict vacation budget.
Check if online tickets can be found, look for methods to have them before hand, in the event you journey to an amusement park or some other specific attraction. The small fee for such a service is definitely worth it in order to avoid long lines. In the event the amusement park features a timed entry system, printed tickets may also be used to obtain throughout the admission line.
If your wonderful approach to travel.It can be a amount of fun traveling by motorcycle, a motorcycle provides an excellent travel method for day trips or road trips.
A luggage tag hanging from the outside of luggage can readily lost in transit.
If you are traveling over a cruise liner, try talking with other passengers at formal dinners. Many ships seat you at the large table with passengers you possess never met before. Have a positive Dolphin Cruise Destin attitude and consult with different people. You may be spending lots of time together, and you just might learn some stuff in regards to the ship by doing this.
Booking trips on the web is like one-stop shopping for your trip planning. Travel websites can assist you inside the planning of your respective travel itineraries with little effort. You can actually reserve hotels, from rental cars to flights to hotel rooms, and rental cars all from the computer! You may also review customer and photos reviews of lots of the hotels online.
Use services on your trip. Numerous hotels have linen reuse programs, have lighting which is cost effective, energy-efficient lights, low flow plumbing, and feature plumbing with low flow. Tour operators, care rental agencies, auto rental companies and other agencies are trying to find innovative methods to let travelers going green.
Your holiday can turn into a nightmare if you do not take the time to do your homework before planning.Look online for reviews from those who've already traveled in your destination. Their experiences will help in avoiding the incorrect hotels or even a dangerous town to remain in.
If you continue a cruise, become familiar with your fellow passengers at dinner. Many ships seat you at the large table with individuals you happen to be unfamiliar with.Have got a positive attitude and speak with everyone which you meet. You will realize them daily, and you simply might learn some stuff regarding the ship in this way.
Don't put your child by the aisle seat with a plane.Make certain you or perhaps a friendly adult will there be to stay from more info the aisle plus your child. Youngsters are naturally curious and could harm themselves by reaching out while a cart is coming through. They won't run away in case you are inside the aisle.
You may not to give luggage once you travel by air. This may save travel with the airport. You are able to send your belongings sent to your destination via FedEx or UPS. This could be worthwhile over the long term even though it might cost you some other money however it is valuable.
You can now travel with assurance. For any great experience, you must be shrewd. Prepare yourself and have a great trip.
Need Good Information About Travel Look Here!
The planet is filled with destinations waiting being explored and experienced. It is also possible to plan simpler trips, although the capability to communicate with a people and culture that happen to be distinct from any is exciting. There are actually exciting adventures even near you for those who have an idea of where you can look.


text: The Ninja 2 is the world's most advanced HDMI smart production recorder, monitor and playback deck. Every part of its physical and operational design has been carefully crafted to deliver the ultimate experience in simple operation and mission critical reliability. The Ninja 2 combines multiple devices – external monitor, capture card, playback deck and cut edit suite – into a single affordable tool.

subset: commoncrawl


text:
Tornadoes Tear Through Alabama
Two days after a storm system killed 13 people in the Midwest and mid-Atlantic, several tornadoes reportedly tore through northern Alabama on Friday, leveling houses and forcing 20 school systems to close. A Huntsville police spokesman confirmed that injured people were being taken to hospitals in the region, though he didn't know how many there were or how badly they were hurt. The National Weather Service warned of tornadoes, heavy winds, flooding, and large hail from Friday afternoon through Saturday morning across the Ohio and Tennessee Valleys.


text:
Clans are a group of players formed by a leader and come with many benefits to each player in the clan. Such as daily taxes, tag names, Teamspeak address, depict company affiliation, and much more. Joining a Clan costs a fee of 1,500 Credits.
You can make your own clan or join an existing clan. A clan can offer you extra protection and offensive advantages. It's not a good idea to mess with a clan member - or else you could end up with a whole fleet of ships hot on your tail.
As a clan founder, you can oversee your clan. You can accept or decline applications, send messages to members or reply to their messages, take care of the clan finances, upload a logo, etc.
If you want to apply to a clan, make sure to select a clan that you like and then check that you have enough money to join. With a little bit of luck, you'll be accepted. It used to cost 50,000 Credits to join a clan, it currently costs 1.500 Credits. If a username is red on the members list, that players is in a rival company or has negative honor.
Clan creationEdit
Creation of a Clan requires 300,000 Credits to be formed. This is necessary to start a new Clan, however, it is not necessary in order to become the leader of a Clan.
Upon the Clan creation screen, you are asked to choose a Clan tag, name, description, ranks, and a logo. By creating the Clan, you become the leader and have full control to change any information. All the information can be changed at any time but Clan tag and name require a 48 hour limit between changing.
Administrative ranksEdit
A leader in a Clan is able to create 'ranks' which can be assigned to certain members and can be named to the leader's choosing. Each rank created lets you choose how much rights that rank has to the Clan. So choose wisely when assigning ranks due to the power a player can have such as deleting a Clan and other 'trolling' methods.
Clan differencesEdit
Once becoming a member of a Clan, you will now find a new Chat tab that lets you talk to soley your Clan members. In-game, fellow Clan members have green names, while allied Clans have green tags, and war Clans have red tags. NAP Clan communication is dependent on the Clan chat tab, message system, and third party communication software such as TeamSpeak. Most Clans will have members check their inbox regularly, as it is a dominant method for quick communication and because some do not prefer to install software to be able to.
Being in a Clan is the better social involvement with people who also share the interest to play Darkorbit. Of course, the most beneficial aspect of clans to many players is the payouts they receive on behalf of the clan. Leaders, or other dedicated officials may choose to take out money from the clan treasury and give it to a player. This may be to help the player win a bid or purchase equipment, but 10 percent of the Credits given are automatically deleted by Darkorbit. Payouts are also not that easily earned, typically more conservative leaders will choose to pay members less, while others may be more accepting to the idea. Generally, a new recruit to a clan will have to prove their loyalty before Credits are handed out.
Note: When you create a Clan, your tax still goes in your treasury even if you don't have members but you can payout your treasury and give it to yourself and your real account will increase the Credits.
The main disadvantage of being in a clan are the taxes and limited gameplay. For example, more game devoted clans will require to play often or they will have clan activities or other arrangements that could impact what you want to do. It's also common for players to dislike a clan for it's high tax amount (which can be either off, 1%, 2%, 3%, 4%, or 5%). The only ways for a player to find a clan's tax amount before they join is to look for their tax habits in the clan description, ask one of their members in in-game chat, or look for posts by the clan in the forums.
Additionally, being in a clan with wars may put you at a disadvantage, because of the actual fighting of the war itself and the fact that some clans consider previous members of enemy clans to still be enemies.
- Becoming a Clan leader without the fee of 300,000 Credits is possible by having the original Clan leader creating an Administrative rank with all the Clan rights enabled.
- Giving a not too well known player too many rights risks your Clan to be deleted and/or even split apart.


text:
My wife and I are back from a spring vacation trip on which we were able to spend some time with a good friend from a PCA (Presbyterian Church in America) Church. We know each other through my past association in the OPC (Orthodox Presbyterian Church). The visit brought good memories of quality spiritual times together. We chatted about worship styles, about evangelistic initiatives, about the state of the church today, especially the church in the Reformed or Calvinistic denominations. This all brought a flood of memories and training which I received, and still cherish, from my Reformed Baptist days in ministry. And, with this, a new, and hopefully maturer, appreciation of what are called the "doctrines of grace."
Why would someone who now ministers in a more Wesleyan-Arminian based church fellowship comment on the Calvinistic "doctrines of grace?" Certainly not to criticize or debate them, but to stand in appreciation for their impact in my life and thought. To a great extent, I have not forsaken or supplanted these precious truths even though they technically disagree with the denominational affiliation I now have. They have played and do continue to play a profound influence on my ministry. Moreover, it is often from the "outside" that one can see more clearly what needs to be emphasized in our day about certain historical theological tenets. This is why I am writing this particular blog. I believe many in the Reformed camp have lost sight of the forest for the trees. The debates and interior struggles of many in Calvinistic circles, I believe, have tended to almost de-value these precious truths.
What are the "doctrines of grace?"
The doctrines of grace are the five cardinal truths re-emphasized by the Synod of Dordt in 1618/19 in their response to the five tenets of the Remonstrants, which we now call Arminianism. This Synod simply noted what had been generally accepted in orthodox Christianity up to their juncture in historical theology, that mankind is totally depraved and therefore unable to save themselves, that God has unconditionally elected or chosen those whom He wanted to save, that Christ died for those whom the Father had chosen, that these are irresistibly brought to saving faith by the sovereign Holy Spirit, and that these are the ones who will most certainly persevere in faith unto the end. More popularly, these doctrines are known by the mnemonic TULIP -- Total depravity, Unconditional election, Limited (or particular) atonement, Irresistible grace and Perseverance of the saints. Many Calvinistic pastors and theologians know them well and have been trained in their applications to faith and life. In Reformed Baptist history and circles they are known as the "doctrines of grace."
Why revisit them?
In my first 15 years of ministry, I was a zealous advocate of the doctrines of grace and took on all comers who would argue against them. I saw them more as biblical "sledgehammers" to wield against the man-centered, subjectivistic oriented Christian religion of the day, which was mostly Arminian-laced. I read books, papers and pamphlets condemning "decisionistic" Christianity, where a walk to a church altar or to a Crusade front would "save" a person. I railed against the popular notion that God has one vote, Satan has one vote, but we get to cast the deciding vote on our eternal state. I became associated with churches that staunchly defended and preached the "truth" against such humanistic fluff. Until one day I began to realize that all of the arguing and defending and postulating against other Christians missed the grand points of the Great Commandment and especially the Great Commission of Jesus Himself. So I left the fray, but not the essential truths of the doctrines of grace.
These grand truths are not for sale or debate, I believe. They were never drafted to be bastions of spiritual prowess or in-depth theology. Once truly understood and appreciated, they are precious to any Christian, any child of God. They are grounds for a deep and rich and lavish love for God. Contrary to popular opinion and sentiment, they actually bring heartfelt desire for the conversion of those who know not God and have not a saving relationship to Jesus Christ. They secure the believer, not in any mechanical, once-saved-always-saved format (not really the teaching of perseverance of the saints, by the way!) but in the way of hearing, following and loving the voice of Jesus in the Word of God. They bring a believer's heart close in gratitude and desire to the heart of God. "TULIP" is not a sign of protest, defense, spiritual war or a name badge to wear at Calvinistic conferences! The doctrines of grace emphasize God's GRACE, His undeserved and unearned favor toward rebellious sinners, like you and like me. They resonate with Bunyan's oft-quoted quip, "There, but for the grace of God, go I!"
So let's revisit these grand truths once again and enjoy their biblical and practical richness and power. Succeeding blogs will take them on. Let me know what you think!


text:
Perfect Rice Every Time
From my notebook:
During my trip to Palestine last spring, I stayed with my great aunt, Imm Tayseer, and her husband in Khalil, my family's city of origin. I took the opportunity to ask her husband, Hajj Misbah, about what Palestine was like back when he was young. Sitting next to the window on his porch overlooking the neighborhood, hands clasped on his lap, his head wrapped in a traditional black and white hattah, 88-year old Hajj Misbah described how families used to hold weddings when he was young, inviting the entire town or village. Although serving meat to guests is considered the prime symbol of hospitality, not all families could afford to provide meat for their wedding guests. If that were the case, he explained, they would instead serve huge platters of steaming hot rice, seasoned with salt and drizzled with delicious, melted samneh baladiyyeh (clarified butter/ghee).
"The guests would come to the wedding, celebrate, eat. The women's side of the wedding would always have many more people than the men's, because each lady would bring all of her children with her. A lot of people were hungry back in those days, so a wedding was a chance for people to have a satisfying meal," he recalled. "The guests would dig their fists hungrily into the hot, buttery rice. It was an excellent meal, that warmed you through, and curbed your hunger."
(Apologies for the length of this post!)
It's kind of silly of me to not have posted a recipe for rice yet. Rice and bread are the two staples of Palestinian cuisine, and no meal can be eaten without one of the two.
Although rice is always deemed the easiest thing one can possibly make, my experiences have proven quite the opposite. It took me many failed attempts, and eventually combining a bunch of different techniques, before I finally figured out the best way to make it.
And true to real Arab cooking style, this recipe has no quantities. Sorry!
The most common variety of rice we eat is a type that resembles American medium-grain. The second most popular variety is Egyptian rice, which is similar to a short-grain Spanish variety, like Arborio or Baldo. Egyptian rice is stickier than American medium-grain, and is absolutely delicious eaten just plain!
Basmati rice, although popular in the Gulf states, is not really commonly found in Palestinian cuisine. We use it to make Kabsa, and other Gulf-inspired dishes, but that's about it, generally.
I have used the recipe below to make Egyptian, American short, medium, and long-grain, and Basmati rice.
You can do a lot with rice. You can make it plain, or add a variety of noodles, vegetables, meats, or spices to jazz it up, but:
The Basic Concept Behind Most Rice Recipes is:
i. Saute Ingredients
ii. Add Water
iii. Cook
Plain White Rice:
Prep: Wash desired quantity of rice, then drain. Add fresh water to cover rice completely, and let soak for 15 minutes, then drain. (If using Egyptian rice or another short-grain rice like Arborio, you do not need to soak after washing.)
In a pot, melt several tablespoons of butter, vegetable oil, or samneh. The more fat, the better, although your arteries might beg to differ.
Saute the rice in the fat for a few minutes. Add salt to taste.
Pour in enough hot water to cover the surface of the rice by about half an inch. Bring to a boil, then cover and turn the heat down to medium-low.
Check the rice after ten minutes or so. There should be little holes all over the surface, and most of the water should be absorbed. Using a fork, pick at some grains, and test to see if they are tender. If so, leave the rice on the fire, uncovered, just enough to boil off any excess water.
If the rice is still tough, add a few more tablespoons of water, cover the pot, and let cook, checking back on it again after another 5-10 mins.
Basically you want to just keep coming back and checking the rice, adding small amounts of water and leaving to cook, until the rice is as soft as you like. Using small amounts of water and checking it constantly allows you to really control the process; much safer than putting in too much water and getting soggy mush, or using too little and getting burnt or brittle rice :(
When your rice is cooked and the moisture absorbed, fluff the rice with a fork before serving. Don't use a spoon, otherwise it will get all mushy.
Rice with Vermicelli
Very popular and delicious, best made with Egyptian rice:
Wash and soak rice (don't soak after washing if using Egyptian rice).
Use about 3/4 cup of vermicelli noodles for every two cups of rice.
Fry the noodles in hot oil, stirring constantly, until golden. Drain off the rice, then add to the pot, and fry with the noodles for about a minute. Add salt to taste.
Pour hot water into pot to cover rice by about half an inch. Allow to come to a boil, then turn the heat down to medium, and cover.
Let cook, checking constantly to see if it needs more water.
Fluff with a fork just before serving.
Keep Stuffing: Stuffed Eggplants
So to keep with the whole stuffing theme, I'm posting my aunt Hanan's recipe for another kind of mahshi (stuffed vegetables): stuffed eggplants. The steps are very similar to the stuffed turnips recipe, but this one calls for less ingredients.
Eggplants occupy a special place in my heart. They have the most amazing taste, and a very rich, creamy texture. The simplest way Palestinians fix eggplant is to fry slices in hot oil till they turn golden, then garnish them with crushed garlic, lemon juice, and hot chili peppers. We serve this with bread, and you have the simplest, most delicious melt-in-your-mouth meal ever. Aside from that, there is a multitude of ways to prepare eggplant, ranging from layering it between tomatoes and ground beef like a casserole, to pickling it with a stuffing of walnuts and ground hot chilis.
It is such a versatile vegetable, and an absolute pleasure to consume.
Of course, in keeping with their love of stuffed things, my Khalili relatives make stuffed eggplants at least once a month (usually more, especially if my uncle Abed happens to get a good deal on eggplants at the vegetable market and comes home with 30 lbs of the stuff, to the exasperated groans of my aunt). So here you go: Batinjan Mahshi!
Note: In Palestine and Jordan, they use medium-sized to large, round-shaped eggplants for stuffing. When I made stuffed eggplants recently and took pictures for this blog, we only had a slender, long, kind on hand that was somewhat like a Japanese variety. Worked just fine.
Ingredients (serves approx 5)
1 batch of Best Mahshi Stuffing Ever
approx 9 lbs of eggplants
2/3 cup salt
6-7 cups pureed tomatoes (puree fresh tomatoes in a blender/food processor for best taste)
2 tomatoes, sliced
1 cup of water or stock (beef/lamb/chicken/vegetable)
salt&pepper to taste
Cut the green tops off the eggplants. Using a ma'warah (coring tool), core the eggplants, removing as much of the insides as possible without poking a hole through the skin. If the eggplants are big enough, you might be able to use a spoon to help make the process faster.
As you can see, the eggplants we had on hand were this slender type that were unfortunately very difficult to core without poking holes through the skins or cracking them near the tops.
Discard the insides of the eggplants.
Next, fill a big bowl with water and add the 2/3 cup of salt, stirring until the salt dissolves completely. Take each eggplant and dunk it in the salty water, letting it become completely immersed, before removing it and putting it off to the side for stuffing.
Stuff the eggplants with the rice stuffing, making sure to leave about an inch worth of space at the top for the rice to expand upon cooking. Insert slices of tomato to plug the mouths of the eggplants so the stuffing doesn't fall out.
You will need a large pot to cook the eggplants. When making mahshi, always remember that you have to make a protective layer at the bottom of the pot to keep the actual vegetables up off the direct heat. Some people slice up a potato and layer the slices at the bottom of the pot, others use soup or chop bones – this is definitely the best option because it gives the dish a lot of extra flavor, and the meat fans at your table can munch on the little bits of meat amid bites of eggplant and rice. If you don't have bones on hand, and don't want to cut up a potato, you can wash the green tops that you cut off the eggplants, and layer those down instead. (Just remember to fish them out of the pot later and not accidentally serve them!)
Arrange the eggplants in the pot.
Combine the pureed tomatoes, the cup of water or stock, and salt&pepper to taste, then pour the mixture over the eggplants in the pot. Place something heavy, such as a plate or bowl, on the eggplants to keep them pressed down, so they don't float around in the liquid.
Cook on high heat until the tomato mixture starts to boil. Let boil for two minutes, then turn the heat down to medium-low. Cover the pot, and let it cook for about an hour to an hour and a half.
To serve: Arrange the eggplants on a serving platter; serve the tomato sauce in individual bowls too, for dipping the eggplants in. Also serve fresh yogurt on the side.
The Stuffing Begins… (Stuffed Turnips)
Yes, the stuffing begins … and I don't mean turkeys.
(I don't do Thanksgiving.)
Since I just posted my recipe for the Best Mahshi Stuffing Ever, I thought it would be appropriate to follow it with an example where you could actually apply the stuffing recipe.
Stuffed turnips are the perfect choice right now, as the fall root vegetables are at their prime. Although the recipe is a bit labor-intensive, the end result is really worth the effort. (Also, Palestinian cooking is usually labor intensive in general, so you just have to deal with it!)
I find the use of both sumac and pomegranate molasses for acidity in this recipe really unique – I actually think this dish is on the more "creative" end of the spectrum when it comes to traditional Palestinian food, just because of how the vegetable is treated, as well as the strange flavor combinations that bring out the best of the spicy turnip. Most importantly, the turnips end up turning pink from the sumac, and nothing can possibly be better than pink turnips.
My "Lift Mahshi," or stuffed turnips, are a must-make!
Ingredients (to serve 5)
1 batch of Best Mahshi Stuffing Ever
9 lbs medium sized turnips
3 cups vegetable oil, for frying
6-7 cups pureed tomatoes (puree fresh tomatoes in a blender/food processor for best taste)
1 cup water
2 cups of good quality sumac (should be quite sour)
1/3 cup pomegranate molasses
salt to taste
I like to divide the tasks of preparation up in my head so that it's easier to tackle. I've divided them up here as: Coring, Frying, Stuffing, and Cooking.
i. Coring
With a knife, cut off the rough tops and bottoms of each turnip, then peel them. Rinse them off.
With a "corer" (ma2warah), core out the insides of the turnips, scraping the tool around inside to hollow them out.
You don't want the hollowed-out turnips to be too thin though, or they will fall apart upon cooking, so be careful. If you accidentally poke a hole through them, don't worry; I will address how to fix t hat below.
Important: Do not throw away the insides of the turnips! Keep them in a bowl to the side, because you will be using them later.
ii. Frying
Heat the oil for frying in a pan. When hot, fry the turnips on all sides till they're golden brown. The vegetable will start to form bubbles on its exterior as it fries; it's kind of neat to watch.
When the turnips are fried, take them out and put them on paper towels or newspaper to absorb some of the oil. Let them cool.
iii. Stuffing
Once the fried turnips have cooled down, they're ready to stuff. Fill each turnip with the stuffing, and use the tip of your pinkie finger to measure when they're good to go: there should be about the tip of your pinkie's worth of space between the stuffing and the "mouth" of the turnip. Don't worry about being accurate; the basic idea is that you need to allow space for the rice to expand inside the turnip when it cooks.
Finally, close the mouths of the turnips with some of the turnip insides you have sitting off the side. This should prevent the stuffing from spilling out of the turnips.
Holes: If you accidentally poked holes through your turnip while coring, patch them up by putting some of the turnip insides back into the turnip and covering the holes with them. Then, you carefully put the rice stuffing in over the patches, and continue on as above.
iv. Cooking
In a large bowl, combine the tomato puree, the cup of water, the sumac, the pomegranate molasses, and salt to taste. Stir to blend well.
Put a few tablespoons of oil in a large pot, then add a few handfuls of the turnip insides you have waiting off to the side. You want the layer of "insides" on the bottom of the pan to be about an inch thick.
Next, carefully place the stuffed turnips in the pot, with the mouths facing upward. When you layer them on top of each other, try to be gentle so they don't fall over.
Pour the tomato puree mixture over the turnips. The puree should just barely cover the turnips; if you don't have enough to cover the turnips, just add some water to bring the liquid up to the tops of the vegetables.
Put the pot uncovered on the stove on high heat, until the tomato puree mixture comes to a boil. Let it boil for 2 minutes, then turn the heat down to medium-low, and cover the pot. Let the turnips cook for about an hour to an hour and a half, until the turnip is tender and the rice inside is cooked and soft (after about an hour of cooking, you can take one out and cut it open to see how far cooked the rice is, and based on that, decide how much more cooking time the pot needs).
To serve:
Fish the turnips out of the pot, and serve them on a platter or in a large bowl. Ladle out the tomato sauce into small, individual bowls to serve with the turnips, making sure to scrape the bottom of the pot to get that layer of turnip insides. This sauce is the best part; you drizzle it over your turnip after you cut it open – or, if eating with your hands (the best way!), dip the turnip into the bowl of sauce as you eat! Also serve the stuffed turnips with little bowls of fresh yogurt and some slices of lemon/lime.
Extra: If you still have turnip insides left over, fry them like a hash brown in a frying pan with some oil until golden. Add salt and pepper; this stuff tastes amazing.
Tired of Boring Mahshi? Perfect Stuffing Recipe Right Here!
Don't get me wrong; I love mahshi, or "stuffed" things (usually vegetables), of all shapes and sizes. Our family is from the city of Khalil, and trust me, Khalilis will stuff anything they can get their hands on. Khalilis have stuffed eggplants, turnips, tomatoes, bell peppers, zucchini, grape leaves, cabbage leaves, "tongue leaves" (I don't know what they're called in English), cucumbers, carrots, and even eggs. Yeah. So I'm programmed to love mahshi. And I do.
But sometimes, the stuffing just gets really boring.
Today I'd like to share a recipe for stuffing that is way better than any stuffing you've ever tasted. You can use it for stuffing pretty much anything. Once I post the recipe for the stuffing itself, I can then follow it with different kinds of mahshi variations, because each vegetable has its own particular method of preparation.
So here it is! And yes, I'm using American weight measurements today!
To 3 cups of washed, short-grain American or Egyptian rice, add:
1/2 cup of washed basmati rice
1/2 lb ground lamb or beef
1 large onion, grated
1/4 cup chopped parsley
1/4 cup vegetable oil
2 tbsp salt – or more, if you prefer
2 tbsp curry powder
2 tbsp allspice (or "mixed bharat" if available)
1.5 tbsp turmeric
1.5 tbsp ginger
1.5 tbsp black pepper
1 tbsp coriander
1 tbsp cumin
1 tbsp cardamom
2 teaspoons of cinnamon
Mix it all together! Done! This is your way better than anything you've ever tasted stuffing. Trust me.
By the way, you can always add more or less of any of the spices above, based on your personal preference.
Kabsa: Unbelievable.
I have been waiting for a looong time to post a recipe for kabsa, because I absolutely LOVE it. Kabsa combines fragrant, spiced hot rice with tender meat/chicken, and a very exciting (and spicy!) tomato chili sauce on the side. I can't get enough kabsa! It's also incredibly easy to make, and is a great dish to serve if you have a lot of people to feed. Serve it piled high on a huge platter, decorated with raisins and toasted almonds, and you've got a serious feast for your guests. We serve fresh yogurt, a simple salad, and a hot tomato-chili sauce on the side to complete the meal.
Kabsa is known as being a traditional Saudi Arabian dish, although some say it originated in Yemen. Other Gulf countries, like Kuwait and the UAE, make a variation of kabsa but they call it machboos. In Jordan, Palestinian families have started making it, and it has become very popular, especially for people who like their food with some heat in it! It is most commonly made with meat (usually lamb), but I like it a lot with chicken. My aunt Hanan makes absolutely amazing chicken kabsa, and I'm very happy to share her recipe with you now :) I know a lot – most? – Saudi recipes don't add tomato to the stock that the rice is cooked in, but my aunt does, and it tastes very flavorful this way. I've made this recipe many times and it's perfect! Make. This. Dish.
A couple notes:
Kabsa is usually made with basmati rice. I have found that for my aunt's recipe, American long grain seems to work better. Basmati just ends up being a bit dry for my taste, but you can use basmati if you prefer it.
Kabsa requires a special mix of spices. If you live in an Arab country, just ask for "kabsa spice mix" at the spice market/spice section of store. In the US, most Arabic/Middle Eastern grocery stores sell prepared kabsa spices, but I think making your own mix is just as easy and is definitely more fresh.
Here is how to make a kabsa spice mix (the spices will differ from household to household):
Process equal parts of the following spices in a spice grinder/food processor:
ground turmeric
coriander seeds
whole cloves
black peppercorns
ground red pepper or red pepper flakes
cardamom pods
fennel seeds
ground ginger
also, 2-3 small dried black lemons
also, a lesser amount of ground cinnamon
Alternatively, you can just combine all of the above ingredients if you buy them each ground and ready to go. Also, lessen the amount of peppers used if you like it less hot.
And now, for Unbelievable Chicken Kabsa:
1 chicken, washed properly and cut up into 4-6 pieces (or you can use a package of thighs or whatever cut you like best)
1 large onion, finely chopped
4-5 tablespoons of vegetable oil for browning the onions in
5-6 large tomatoes, roughly chopped
3 tablespoons of tomato paste
Kabsa spice mix
extra teaspoon of turmeric
extra cardamom pods for extra flavor (crack each pod open slightly with your teeth so the flavorful seeds can get into the food)
4 bay leaves
salt to taste
approx 2 pounds of American long grain rice (wash it, soak for about 15 mins, then drain off the water)
Sautee the onions in the vegetable oil until soft and transparent.
Add the pieces of chicken, and let them brown. Add the chopped tomatoes, the spices, the tomato paste, the cardamom pods, the extra teaspoon of turmeric, the bay leaves and salt to taste to the pot.
Pour in warm water until the chicken is just covered, and give it a stir. Turn the flame up to high. Let the contents of the pot come to a boil, then turn the heat down to medium-low and cover the pot.
Let the chicken cook – about half an hour.
When thoroughly cooked, scoop the pieces of chicken out of the pot and put off to the side. Pour the rice into the pot of spiced tomato-chicken stock. Turn up the flame, let it come to a boil, then cover the pot and turn the heat way down to very low. Add some more salt here if you want. Let the rice cook for about 15 minutes, then check it, picking at it with a fork. If it's dry but is still not cooked, add some more water and re-cover. If it's cooked, you're done!
To serve: (reheat the chicken pieces in the oven upon serving)
We pile the rice high on a large serving platter, then arrange the pieces of chicken on top. Sprinkle fat yellow raisins and golden toasted almonds on top for garnish (I don't like raisins so I always leave them out).
Sides you must serve with kabsa:
Fresh yogurt
Simple green salad: diced tomato and cucumber mixed with chopped lettuce and parsley, dressed with lemon juice, salt, and a bit of olive oil.
Our version of Daqous: a spicy tomato chili sauce. To make our version of Daqous: in a blender, puree 2 large tomatoes, 4 large cloves of garlic, one hot green chili pepper, and 1 teaspoon of salt. Serve immediately.
Yeah. Chicken Kabsa. Must eat now.
Ruzz M3ammar: A Quick Baked Pudding
A quick, rich Egyptian dessert that Taita likes to make every once in a while when we want something sweet but are lazy:
Soak about 2 cups of rice in water for five minutes. Drain the water off.
Boil some water in a large pot. Put the soaked rice into the boiling water. Boil until the rice is just cooked, then add about 1 liter of milk to the pot. Add a cup of thick cream if you have some on hand, to make it even richer.
Add sugar and vanilla to taste.
Add a handful of coconut to the mixture.
You could add a handful of raisins too, if you like them (I don't like raisins, personally, hence the green highlight color). Stir constantly until it thickens.
Pour the thickened mixture into a baking dish, and put it under your broiler until the top of the pudding turns a rich golden color.
Let it cool, then cut it and serve! It can be eaten at room temperature, or chilled.
Couldn't be simpler :)
Bamyeh: Palestinian Okra
One thing I love about Palestinian cuisine is its wide variety of simple yakhani ("thick stews;" sing. yekhen) featuring seasonal vegetables. Many of these yakhani are cooked following a basic pattern: cook meat and obtain broth, add featured vegetable and tomato sauce, then let cook. I love these dishes because I can savor the freshness of the vegetables, and it makes me feel like I am connected to the earth in which they were grown. I always end up pushing the chunks of meat off to the side and eating all the vegetables! Some of my favorite yakhani are yakhnit green fava beans, yakhnit tomato with ground meat, yakhnit white beans, yakhnit okra, and yakhnit spinach. You can eat most of these yakhani with bread or rice (or both, like my Taita does!).
Today we made Palestinian bamyeh, or okra, and I was really happy at the chance to take pictures so I could post the recipe here. The okra that Palestinians know and like best is the small, short kind. I really do not know what variety this is called, but it's not usually what I have seen sold back in Minnesota. Even in the frozen foods section, it's easy enough to find chopped frozen okra or long, thin okra, but those don't work very well for the Palestinian okra dish. I'll explain why in a bit.
Two things about our bamyeh:
1) We're going to be cheating a little bit in this recipe, by using frozen okra. If you have fresh okra, all the better, but frozen works just fine when you can't get fresh.
2) There are several Palestinian dishes that taste even better the next day (actually, they seem to get better day after day :p). Bamyeh is the best example. If you can, I really suggest making this dish a day before you actually want to have it. I'm serious; sitting in your fridge overnight just enhances its flavor, somehow!
500 grams (aprox) of small cubes of beef or lamb
500 grams (aprox) of frozen okra – if using fresh, wash and cut off the stems
8 tbsp of vegetable oil
6 cloves of garlic, chopped
1 cube of chicken or beef bouillon
1 small green chili pepper, chopped (optional)
3 large ripe tomatoes, quartered
salt and pepper to taste
Wash the cubes of meat. Heat two tablespoons of the vegetable oil in a pot, then add the meat and brown it. Add enough water to cover the meat, then add 2 more cups of water. Add salt and pepper to taste. Cover and leave it until the meat is just cooked.
Remove the just-cooked meat from the pot and set aside. Remove the broth from the pot and set aside. Keep the pot with the bits of meat for later use!
In a small bowl, empty your package of frozen okra and add 4 cloves of the chopped garlic, the chopped chili pepper, and the bouillon cube.
In the pot used to cook the meat earlier, heat two more tablespoons of the oil. When hot, add the okra (+ stuff), and brown it for a bit.
Now add the cooked meat…
Crush the tomatoes in a blender with about half a cup of water. If it's still very thick, add some of the broth from the meat cooked earlier.
Pour the crushed tomatoes through a strainer into the pot of okra and meat. Add enough broth from the meat cooked earlier until you get the stew to your desired thickness. I like it a bit on the thicker side. (Use the rest of the broth for making soups!) Let the stew come to a boil, then taste and adjust salt if necessary. Let it gently simmer for about 10-15 more minutes, or until the okra is cooked.
The final step is the most fun part! In a small frying pan, heat the remaining 4 tablespoons of oil well. Add the remaining two cloves of chopped garlic, and fry the garlic until it is "sha'rah" ("blond," or golden brown). Then quickly pour all of the oil with the fried garlic into the big pot of bamyeh and meat. It should make a sizzling sound as the hot oil hits the surface of the stew. Mix into the stew. This hot oil + garlic technique is called " 'ad7ah," and is used to add a final layer of flavor to several different yakhani.
Serve your bamyeh with Egyptian or American short grain rice, or with fresh bread for dipping into it. Bamyeh is also commonly accompanied by a simple soup, and mlokhiyyeh, two great dishes for which I will be posting recipes soon insha'Allah :)
(Note on why chopped bamyeh doesn't work well for this dish: Okra by nature has a "slimy" feel to it (in a good way!), and the "slime" is increased by cutting the vegetable open. If you use chopped okra, the stew itself will become very thick and slimier than it should be. )
Recipes coming soon for:


text:
i bought a rainbow lorikeet about 5 weeks ago from a pet shop who said it was handraised. so far i can't even get the bird to sit on my finger for more than 3 seconds. it doesnt bite, but it won't let anybody near it without freaking out. i've tryed rewarding it with food, but it just runs away as soon as i put my hand out. i have had handraised birds before so i know its not me (i hope). what else can i do?
Comments for antisocial rainbow lorikeet
Click here to add your own comments


text:
Being in the space
of my dark truth
without the knowing
of my soul
is like
breathing without oxygen
and trying to find my way
without light.
Being in the knowing of my
without the depth
of my truth
is like talking
about something
as if it's not there
when all along it has been
right in front of me
with it's arms outstretched
to be held.
Today in the most
rugged and ragged
of places and spaces
I have the courage
to bring it all together.
Lighting my darkness.
Allowing my soul
to be the crucible
for my fiery truth.
Holding while being held.
{ 0 comments }


text:
fashion + beauty + insider interviews + est 2006
Monday, November 09, 2009
Sarah Jessica Parker spills the beans on Sex and the City 2 in upcoming issue of Elle. Sidenote: I'm dying for SJP in those studded Bess Boots.
World Wide Web –Ms. Parker slips out a little info of Sex and the City 2 as well as her often rumored tense relationship with fellow cast mate, Kim Cattrall. "I don't think anybody wants to believe that I love Kim. I adore her. I wouldn't have done the movie without her. Didn't and wouldn't." she says in the new issue sure to be on newsstands next week. Ms. Parker even embraces her rocker chic style (check out the photo below).
Story/ Images : DailyStab
Jared Michael Lowe
Posted by ZANDILE BLAY at 5:30 PM
No comments:
Subscribe to: Post Comments (Atom)


text:
(This article was first published on Misanthrope's Thoughts, and kindly contributed to R-bloggers)
This is my third post in this series, here are the links to the Part 1 and Part 2. Sorry for the delay, but at that time I got completely consumed with my PhD thesis and this story just went out of my mind.
To the point. There were 2 types of shadows I had to deal with: cloud shadows and cast shadows (from building and trees). In scientific literature you can find several relatively complicated algorithms to deal with them (including DEM usage for cast shadow detection) and I definitely should have used some of them, but… I was too lazy to implement them when there were couple of quick'n'dirty workarounds available.
Cloud shadow removal
To remove cloud shadows I decided to calculate ratio between mean pixel value of the lighted up and shadowed parts of the raster for each band and multiply shadowed pixels by this ratio. I manually created a mask for shadowed areas. There were 3 areas and their borders were quite distinct in NIR channels:
|Cloud shadows in one of the NIR bands
I drew several polygons over shadows in QGIS and converted them to raster (Raster -> Conversion -> Rasterise). Now everything was ready for patching:
# load rasters
image <- stack('2013_IEEE_GRSS_DF_Contest_CASI.tif') # hyper spectral imagery
s_mask <- raster('shadow_mask.tif') # mask for cloud shadow
# extract shadowed area
m_cloud <- s_mask
m_cloud[m_cloud < 1] <- NA
shadowed <- mask(image, m_cloud)
# calculate zonal statistics
zd <- zonal(image, s_mask, fun = 'mean', na.rm = T)
zd <- as.data.frame(zd)
# calculate ratio between lighted up and shadowed zones
zd[3,] <- zd[1,] / zd[2,]
# recalculae data in shadows
multiplyer <- zd[3,]
multiplyer <- multiplyer[,2:ncol(zd)]
multiplyer <- as.numeric(multiplyer)
enlight <- shadowed*multiplyer # patch layer
restored <- cover(enlight, image, progress = 'text')
# save result
wr <- writeRaster(restored,
filename = 'restored.tif',
datatype = 'GTiff', overwrite = TRUE)
Now it's time to check out results:
|The same NIR band after cloud shadow removal
Yes, we can easily find patched areas, but overall result is good for such simple approach.
Cast shadow removal
Shadows from buildings can be processed the same way as cloud shadows as shown above except mask creation approach is different. In case of cast shadows they have to be detected automatically (for there are a bit more than 3 as in case with clouds). Using one of the NIR bands I created a learning sample of points and passed it to Random Forest algorithm to classify imagery into shadowed and non-shadowed areas. I will not describe here this classification process for Random Forest was used for overall classification of the imagery and it is the subject of my next post of this series.
To leave a comment for the author, please follow the link and comment on their blog: Misanthrope's Thoughts.
R-bloggers.com offers daily e-mail updates about R news and tutorials on topics such as: Data science, Big Data, R jobs, visualization (ggplot2, Boxplots, maps, animation), programming (RStudio, Sweave, LaTeX, SQL, Eclipse, git, hadoop, Web Scraping) statistics (regression, PCA, time series, trading) and more...


text:
All my apologies to the Erasmus French besides : I may have become distant with you after a while, maybe I would not have lived this international London as much as I did if I had not done so. Or maybe I did not live that much… At least I evolved a lot. The girl who is now going back to her microscopic universe in her microscopic part of Southern France is definitely not the same who left home, nine months earlier. Now the world is home too. Of course, I am linked to this land in which I was born and raised. Of course, the smell of the soil in Carcassonne, the sight of the vineyards of Aude, the feeling of the warm stones of la Cité are deeply anchored in my self and this is what I may always call « home ». But now I know that there is this other place on Earth which is a link to all the other places and its name is London. And London has been home for me.
I only realise it now… What I lived this year is the most decisive experience in my life. I am not an adult though, being an adult sounds like a full stop in one's evolution. But I have grown up, this is sure. Life is in front of me, as close and uncertain as it has never been. I have failed in many points, but this is just the kick my bottom needed to go ahead. I feel richer, I am richer than all these people who are succeeding in other ways I miss. I am rich of everything I shared with you all… And I thank you all for everything.
This place is about to become remote. What is easy to reach now is about to become rare. This present time and the time spent with you is going to become memories.
I am just an incorrigible nostalgic.
And I really look forward to seeing back again as many of you as possible.
Holly Crap, I love you, people of London.
(Sorry for my English, I may have done some mistakes… Now I am going to sleep – or try – I have a sea and a country to cross today.)


text:
THE TENDER FOR LAW – LEGALESE FOR IDIOTS (c) 2013 ROGUESUPPORT INC. under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
It's feast or famine around here at THE TENDER FOR LAW. This is article number two in as many days!
Derek Moran says that he finds it difficult to believe that I will be able to top the SURETY article…CHALLENGE ACCEPTED.
It is almost midnight on Sunday, I'm on the bridge of the Tycho-Brahe, and as I look out onto the lake the water is like a sheet of glass…and it's not even frozen. How can I not produce a superior article tonight? So today, with all my "God" complex, "arrogance", and the knowledge that a host of "pseudo radio" is reading my superior work, and knowing that all he can do is tremble in impotent fury. Things are so good I can cover the bad aspects of law, namely its language.
Some of you may have already started to figure this out, but every single word in a legal document is designed specifically for the purpose of trapping you. Even words like AND, OR, IS, MAY, SHOULD…all of these are traps! And law dictionaries use them perfectly. You may have noticed words like UNDERSTAND don't mean what you think they mean. This is the lowest of the low-hanging fruit in the legal world. What I am about to teach you here is the legalese equivalent of "code breaking".
Let's jump back to the 1500's…
This is the time in our civilization that we often refer to as the Renaissance. The reason the Renaissance occurred is that whole shitloads of people were dying of various forms of plague, and rat-shit-covered scientists were baffled as to why this virulent disease was spreading everywhere.
The practical result of all this was that a whole shitload of people died, and the ones that made it, inherited all their possessions. Efforts to communicate more efficiently became a social priority, because there was lots to do to maintain all this new property, and not enough people to do it. For nearly 800 years "God" was everything, despite his demonstrable lack of assistance in this era. You see the age where "God" was everything was called the "dark ages". Every time I hear an adult with an "imaginary friend" talk about how "ignorant and closed-minded" I am, all I see is an individual that wishes to return to that horrible time.
As there were fewer people in the 1500's, and the Renaissance was just getting underway, inherited art was often used as currency. The next generation had a higher literacy rate than the previous, and so administrative rules were born. It doesn't take a "Rocket Scientist" to see how useful slipping Shakespeare in around the latter half of the 1500's would be to those few who don't actually do any work. The false profession of "law" was born.
You'll notice that nobody ever "does" law. They only "practice" it. They keep practising and practising, but they never quite get it right (that's what you get for not subscribing to the TENDER FOR LAW!).
From the 1500's to the present, there has been an odd phenomenon regarding language. English is a Germanic language that merged with the language of the Angols (we will discuss the Angols and the Picts in another article). Germanic influence on the language of the Angols resulted in the Latin-to-English written in the MAGNA CARTA. But if you try to learn German today, you'll notice an interesting phenomenon. Though the words you use sound startlingly similar, and the really observant can actually pick out the words when German speak and get a general idea of what they're saying, even if they don't speak the language. Except further study shows that the Germans speak "backwards" grammatically. Jumping to the south-west, Spanish, a much simpler language, where every vowel is a syllable, and words say what they mean, but once again, "grammatically backwards". Head north-east in our mental European map…to France…well France is filled with French people so we needn't bother with them. Those French have a different word for everything, and their language is, you guessed it, "grammatically backwards".
Those of you noticing the pattern here will not be using too much intellect when they start posing the question, "Maybe we're the ones that are backwards". And that is almost, but not quite true.
Like a virus, legalese infected the English language. It's encouraged to this day to use legalese to appear "smart". This is done on purpose. It is an insidious piece of social engineering.
They want you to try to use these words without knowing what the little words mean.
When you read, you read from left to right on a page. The small words actually exclude part of the sentence. You will notice in my now famous, NOTICE OF MISTAKE, that I always use "and/or". I do this on purpose, because I like to keep my options open.
Maxims of Law say it plainly. The inclusion of one thing excludes all others. The definition of a PERSON in the CRIMINAL CODE OF CANADA is the most hysterical example of this. The definition of PERSON is hidden in the larger scope of "every one". The common law maxim, "The INCLUSION of one is the exclusion of another" means in the context of the CRIMINAL CODE INCLUDES "Her Majesty" AND an "organization". See for yourself:
"every one", "person" and "owner"
« quiconque », « individu », « personne » et « propriétaire »
"every one", "person" and "owner", and similar expressions, include Her Majesty and an organization;
You will find this by searching for R.S.C., 1985, c. C-46 under the Interpretations Section.
In reality, what this says is that a "PERSON" is "HER MAJESTY". Unless you are "HER MAJESTY" people answering to these acts and statutes are simply "performing these acts" (remember Shakespeare) on "HER MAJESTY's" behalf, much like the GOVERNOR GENERAL PERFORMS royal duties on the Queen's behalf. This is why the GOVERNOR GENERAL is always a chosen CITIZEN, and not an elected official.
The GOVERNOR GENERAL ACTS as the Queen when the Queen is not in town. This of course has nothing to do with "HER MAJESTY".
When dealing with the LAW, in CANADA anyway, you are always dealing with "HER MAJESTY THE QUEEN IN RIGHT OF CANADA", which as we all know is a CORPORATE ORGANIZATION.
"OR" means you have a choice, "one" OR the "other", but not BOTH.
So, in the CRIMINAL CODE OF CANADA, a PERSON can be "HER MAJESTY". A PERSON can be "HER MAJESTY", but a PERSON must also be an "ORGANIZATION". Notice it does not say "OR" an organization in the above interpretation. Confused yet?
That happens in Legalese. Let's, instead of looking at this dry, depressing CRIMINAL CODE stuff, look at something happy, exciting and real.
I can say with absolute certainty that no woman on the planet has loved me more than Tara. However, no amount of love would compel her to JOINDER herself to a "BILL OF LADING", and hand it over to the GOVERNMENT. That means "getting married" (for the stupid amongst you). I'm sorry if that sounds condescending (that means talking down to people).
Now think about this marriage transaction. The marriage INCLUDES "Scott" AND "Tara", not "Scott" OR "Tara". This means marriage makes you effectively ONE PERSON UNDER THE LAW. Since the marriage actually consists of THREE ENTITIES, "Scott" AND "Tara", which by its nature EXCLUDES the GOVERNMENT, still remains an "ORGANIZATION". A marriage ORGANIZES these "entities" into their respective roles. If "Scott" AND "Tara" remain "Scott AND Tara", the GOVERNMENT HAS NO STANDING. However, if Tara sought a divorce, the MARRIED PERSON is no longer "Scott AND Tara", and the GOVERNMENT gets to intervene.
This most certainly wouldn't be the case if it was "Scott" OR "Tara". Therefore, the above CRIMINAL CODE definition of "PERSON" defines HER MAJESTY THE QUEEN IN RIGHT OF ***INSERT PROVINCE HERE***, which is both "HER MAJESTY" AND an "ORGANIZATION".
Every one who is CHARGED in CANADA is usually CHARGED by their PROVINCE. For instance, if I were to take the ONE PEOPLE'S PUBLIC FRAUD lawyer "Heather" and bash her skull into jelly with a ball-peen hammer (as she so richly deserves), I would likely be CHARGED with HOMICIDE in the JURISDICTION where I chose to do this "skull-bashing". As I'm a profoundly lazy man I probably wouldn't travel, so ONTARIO would be the JURISDICTION. This makes "HER MAJESTY" AND the "ORGANIZATION", "HER MAJESTY THE QUEEN IN RIGHT OF ONTARIO". Since all ACTS and STATUTES fall to PUBLIC SERVANTS who are ACTING on behalf of "HER MAJESTY", this makes all PUBLIC SERVANTS who are ACTING on behalf of "HER MAJESTY" effectively "HER MAJESTY". HER MAJESTY THE QUEEN IN RIGHT OF ONTARIO is in fact, an "ORGANIZATION". You now have the qualifications for a "PERSON" as defined in the CRIMINAL CODE OF CANADA.
Just as the "marriage" consists of "Scott AND Tara", which effectively creates an "ORGANIZATION", "HER MAJESTY" and the organization defined as "IN RIGHT OF ONTARIO" create a "PERSON" which YOU are presumed to be a PUBLIC SERVANT of. This effectively means all CRIMINAL PROCEEDINGS are simply administrative processes for that "ORGANIZATION". The NOTICE OF MISTAKE effectively removes that presumption.
You now see how powerful the words "and" and "or" are. If AQUILAE says the CAPTAIN of the TYCHO-BRAHE is "Scott AND Tara", this would mean neither of us individually could act as CAPTAIN, but "Scott and Tara" could BOTH be CAPTAIN. This means that all ORDERS from the CAPTAIN must come from BOTH Scott AND Tara. However, the AQUILAE TRUST is not a stupid document, and the CAPTAIN of the TYCHO-BRAHE is, in fact, Scott OR Tara. This means that when Tara speaks, everyone shuts the fuck up…including me. It's Scott OR Tara – not BOTH!
"AND" refers to BOTH. "OR" does not. This is why putting "and/or" gives you the options; and since the AQUILAE TRUST is pretty much perfect, here in reality, the CAPTAIN of the TYCHO-BRAHE is, in fact, Scott and/or Tara.
This means I can ACT as CAPTAIN, Tara can ACT as CAPTAIN, and we can BOTH ACT as CAPTAIN. Recipients of this POLICY have NO STANDING to contest when we assume and/or drop the role of CAPTAIN. Why do we do this, you ask? Because FUCK OFF, THAT'S WHY! If you're even looking at the AQUILAE TRUST, you're a fucking TRUSTEE; and the only reason you should be looking at the AQUILAE TRUST is to find the best way to "Shut the fuck up and do what you're told" for Scott and/or Tara….
And that is how you make a powerful LEGAL document with the words "and/or", and the reason why we write things this way. Use AND & OR to restrict other parties. Use BOTH (and/or) to free yourself.
If your document is stating the terms, make it as open as possible for YOU, and as restrictive as possible for every OTHER PARTY. If somebody is thought of as a "good lawyer", it means they have mastered this skill. Were I to be practising law, I would be a very, very good lawyer.
One of our loyal readers made the horrendous mistake of using different words, in another post. Instead of NOTICE OF MISTAKE he said, NOTICE OF "ERROR", which means something completely different. If you look up the legal definition of "mistake" you will notice amongst other things (inter alia) the legal definition of "MISTAKE" ends with ", or error". If you are going to learn from the TENDER FOR LAW, you must always remember the Number 1 Rule of the Universe:
You can save yourself a lot of time by NOT second-guessing Scott, and proceeding to figure out WHY Scott is right.
This also means that when I present a document you should presume it's perfect, and that changing it will fuck you over in ways you don't even understand. "NOTICE OF ERROR" is not "NOTICE OF MISTAKE". You don't change the document because you think it "sounds cooler". You don't change the document because you think another cooler-sounding word means the same thing; and I will always interpret such changes as TENDERING AN OFFER to amuse me, by allowing me to berate you for your stupidity, and to laugh at you when a court kicks your ass. This is a TENDER I will gladly ACCEPT and volunteer for, with the added bonus that I will execute my duties in this TENDER to the best of my abilities. I'm really good at that too.
Taking what you have just learned here and reading through ONE PEOPLE'S PUBLIC FRAUD, will reveal some very interesting and insidious things. You're better off serving me as a slave, because unlike ONE PEOPLE'S PUBLIC FRAUD, I won't lie to you, and I'll tell you exactly what I mean.
So there you have it, AND & OR – two hidden keys to legalese and the knowledge that "include also excludes"…and before you ask EXCLUDES includes all that remains. Use EXCLUDE to get rid of everything else; use INCLUDE to restrict to a single point/item.
The guy with the fake "charity" seeking legal advice actually asked what TENDER means, and it occurs to me that those who AREN'T lying to me might wonder too. TENDER in the context of Law means, "to present to PERSON, an unconditional offer, to enter into a contract". Look at those words, then look at a bank note. THIS NOTE IS LEGAL TENDER means, "THIS NOTE IS AN UNCONDITIONAL OFFER TO ENTER INTO A CONTRACT FOR LAW". That is why the group name is so clever. This group is ABOUT that UNCONDITIONAL OFFER TO ENTER INTO A CONTRACT FOR LAW. It's ALL money.
Money is JOINDER. JOINDER MAY (Read as: "ALWAYS DOES") INCLUDE SURETY!
THIS is the LEGALESE you need to know. NO MORE. Your ONLY goal should be to REMOVE and/or AVOID SURETY when dealing in commerce and/or LAW. WHEN YOU SIGN A CHEQUE, you are TENDERING SURETY. A BANK NOTE does NOT TENDER SURETY as the SURETY is signed for, by SOMEBODY ELSE.
If you have OTHER LEGALESE questions, post them in the comments. OFF TOPIC COMMENTS WILL BE DELETED. LEGALESE IS A COMPLEX SUBJECT, SO BE PREPARED FOR VANISHING POSTS, and/or BANNING if you do post something OFF TOPIC.


text:
1527 COUNTY ROAD 2, Maitland, ON
You've been waiting for something very special and here it is!
An 1822 Loyalist stone masterpiece fully renovated with a new architecturally designed addition that flows seamlessly through time. Sitting on 6 acres of manicured and fully irrigated gardens with 316' frontage on the St Lawrence River and less than 1 hr to International Airport.
Six Bathrooms and Six Bedrooms including a new main level luxury Master Suite, Six Fireplaces both indoors and out, to provide warmth & ambiance combined with heated marble floors, new dual zoned geo thermal heating and automated generator for entire home, pool with remote controlled cover & both outbuildings.
The new eat-in kitchen is breathtaking with high end appliances, quartz counters & island and what would have once been a roaring cooking fire.
Formal Living Room, separate Dining Room plus a Main Level bright and light Family Room with french doors to the extensive patio with outdoor kitchen overlooking the gorgeous pool, gardens and River.
Upstairs are 3 spacious bedrooms with original wide planked floors. An ensuite plus full bath for the guest rooms.
The lower level takes you back in time; you'd think you were visiting the early 1800's in this charming setting; the cooking fire and the original stone sink built into the wall; talking points for sure! Of course the new geo thermal mechanics and the state of the art security system are also housed down here plus a new bathroom, so it brings you right back to the 21st century!
The Double Car garage with workshop has a bonus room above which includes 1 bedroom/bath. The West Garage is designed to house a large RV plus boats & toys . . .
You deserve this very unique property just across the River from New York.
Would make a lovely home or special summer get-away!


text:
- Home
- Xerox
- Phaser Printers
- Phaser-3150
- Remanufactured Xerox 109R00747 Toner Cartridge, Black, For Xerox Phaser 3150
- Home
- Xerox
- Phaser Printers
- Phaser-3150B
- Remanufactured Xerox 109R00747 Toner Cartridge, Black, For Xerox Phaser 3150
Remanufactured Xerox 109R00747 Toner Cartridge, Black, For Xerox Phaser 3150
In Stock
1-Year Warranty
100% Money Back Guarantee
- Orders placed before 12pm (PST) typically ship the same day
- Orders placed after 12pm (PST) ship the next business day
- West Coast Orders
Arrive in 1 - 3 Business Days
- Midwest / Central Orders
Arrive in 2 - 4 Business Days
- East Coast Orders
Arrive in 3 - 5 Business Days
Product Description
Trust 1ink.com's remanufactured replacement Xerox 109R00747 toner cartridges to give you the print power you need for less. Small offices favor this cartridge, but it can just as easily be used by an individual working from home with higher print-volume needs. It's capable of printing up to 3,500 pages of flawless text documents and detailed monochrome images. Installation is also easy and quick. This remanufactured cartridge has been engineered right here in the United States to match the print performance, shelf life, page yield, and legibility that you'd get from an original equipment manufacturer (OEM) Xerox toner cartridge at a much lower price. Choosing remanufactured toner from 1ink.com will drop your printing expenses by over 45% compared to the OEM cost!
Our remanufactured cartridges are refitted with brand-new internal parts and they're filled with premium toner to the same factory standard levels as OEM Xerox toner. These cartridges are carefully inspected for flaws and they undergo rigorous, post-remanufacturing print tests to ensure that each unit complies with industry standards of quality and performance. As if that weren't enough, each cartridge also comes with our comprehensive money-back warranty coverage for 12 months, so if any issues should arise, you know you're covered. Get the best for less with 1ink.com today.
- Package will contain one (1) remanufactured replacement Xerox 109R00747 toner cartridge in black.
- This toner works exclusively with select Phaser Series Xerox printers. Check for your specific Phaser printer model on the list below.


text:
My husband is a heating and air conditioning contractor who runs his own business. But, more importantly, he is a Church of Christ minister and has been preaching at our small congregation for 25 years with the exception of about eighteen months that coincided with Sydney's adoption and the beginning of Tate's intensive early intervention. So, our kids have all grown up as preacher's kids. I say that to set up the stories I have to tell you today.
|"Scram. Beat it."
Fast-forward 24 years and several children later. Wednesday evening I was walking down the stairs of the same church building to teach Bible class. I heard Sydney several feet ahead of me, in her best teacher voice, say, "Tate! Don't be so rude!" I also heard a laugh from an adult in the same vicinity at the same time; not the kind of laugh that comes from hearing a good joke, mind you, but the kind of laugh that comes from someone when they don't know what to say or how to respond. Let me insert here that our church family is so very understanding of Tate's lack of social skills. They do not make him feel badly (or his family feel badly) when he is less than friendly, ever. On top of that they go out of their way to help us watch out for him (and Sydney too) always trying to speak to him so they help him practice his social skills. Now, back to the story: I caught up to my two "angels" in our classroom I was barraged with Sydney's NEED to tattle and Tate's desire to keep me in the dark. They each got louder and louder trying to drown out the other one. I stopped them both by speaking quietly. It is an amazing thing I have learned. When kids are yelling, they get quiet a whole lot faster if you speak softly than if you holler back. I asked Tate if he would like to tell me what he had said that was rude. He said he would not. So I asked Sydney to go ahead and tell me. This resulted in both talking loudly at the same time again. I wish I could film this sometime because it really is quite comical and is becoming a frequent part of our lives now. Sydney began talking and could only get out one or two words at a time while Tate was interrupting the whole time with, "No. No. No. We don't want to hear. No. Hey! Hey! No! Stop talking! Quit. Be quiet. No! Our mom does not want to hear this." Somehow, I was able to decipher. I think. As they were going down to class a grown up had asked Tate a question, trying to strike up a conversation. Instead of answering politely, Tate had a "scram, beat it," moment. He told the grown up who had tried to speak to him, "You can stop talking now." Was I horrified? Yes. Yes, I was, but knowing that we were amongst Christian friends who understood made it much less horrifying. I used the first part of our Bible class to discuss manners and hope it did some good. Hope is the key word. I keep trying but autism is so much bigger and stronger than my lessons on courtesy and social skills sometimes.
I've been thinking a lot about these two instances since Wednesday evening. They were 25 years apart, one with a toddler and one with a young man taller than myself. If I allowed myself to, I could become quite depressed that I am still trying to teach lessons to my 12 year old that he should have learned as a preschooler. Instead I will choose to find the humor, be glad that we have understanding friends, and keep hammering away at the rude behaviors.


text:
Miami-Dade County
Everglades work needs to include rising seas, report says
Restoration work to repair Florida's ailing Everglades does not adequately address risks from climate change and rising seas, a comprehensive update by a panel of scientists said Friday.
The assessment by the National Resource Council, mandated by Congress, is issued every two years to track progress on the landmark $13.5 billion deal cut by state water managers and the U.S. Army Corps of Engineers in 2000. While scientists in the past harshly criticized slow work on the 68 projects spread across the vast 200-mile ecosystem that is expected to take 40 years, in their 2012 report they applauded efforts made despite paralyzing bureaucracy and complicated science.
But a better understanding of climate change now makes the need to speed up work more urgent, Virginia Tech biologist and panel chair Jeffrey R. Walters wrote.
"Climate change and sea-level rise pose enormous challenges to a rainfall driven system," he wrote.
The low wetland sits atop porous limestone, making it especially sensitive. Saltwater intrusion from rising seas already threatens Everglades freshwater habitats and urban water supplies, the scientists wrote, noting that about 20 canal gates are considered highly vulnerable.
While risks magnify the urgency for progress, planners also need to take a step back and ensure that work incorporates projections from new climate models, the report said.
Existing projects rely on historic data that paints an "incomplete picture," they wrote. Goals are based on information from the past 50 years and don't account for new projections that may make some work impossible. In fact, the Everglades may need to hold and store even more water than now anticipated. A changing climate may also alter urban and agricultural demands from nearly six million users, particularly farmers who may require more fresh water.
The scientists also evaluated progress made on the central Everglades, a critical area that for too long was neglected because of contentious water quality issues. Two years ago, state and federal water managers agreed to speed up a suite of projects that would restore a massive flow of water to avert further decline. The plan would allow Congress to authorize money for work before the project was completely designed. The plan was completed this year, but narrowly missed being included in a congressional waterworks bill.
The panel took particular aim at Congress' failure to stick to its schedule for authorizing projects, saying it had impeded progress.
State budget cuts also slowed work, creating a domino effect that led the federal government to reduce its spending, the panel said. The Everglades restoration deal calls for a 50-50 share in costs. At one time, the state had outspent the federal government by about $7 billion. By September, the gap had narrowed to just $98 million, prompting the feds to significantly reduce their budget to keep from outspending the state.
Environmentalists, who have long complained about slow progress and lack of money, praised the research council's assessment, calling it key to understanding how budgets, planning and changing science affect the ecosystem.
"Decision-makers must expedite restoration projects . . . to prevent further damage to the ecosystem," Julie Hill-Gabriel, Audubon Florida's director of Everglades policy, said in a statement. "Sea-level rise and invasive exotic species compound the urgent need for restoration."


text:
Group Fitness
Upcoming Events
Make waves in your fitness with exhilarating yet low-impact water workouts. Our aquatic center is the perfect setting for swim lessons and programs, aqua fitness classes, lap swimming, and recreational swim times.
CLUBSPORT LOCATIONS » Pleasanton» Fremont» San Jose» Oregon RENAISSANCE CLUBSPORT LOCATIONS » Aliso Viejo» Walnut Creek OTHER LOCATIONS » The Studio
» Account Login» Welcome to ClubSport» ClubSport Newsletter » Shop» Blog » Club Policies » Kids World Policies » Frequently Asked Questions» Membership Change Request» Preferred Merchants» Water Conservation Efforts» Waiver of Liabilty
» Leisure Sports Inc.» About Us» Press» Careers» Privacy Policy» Terms of Use
» Contact
RENAISSANCE CLUBSPORT ALISO VIEJO50 Enterprise, Aliso Viejo,Orange County, CA 92656
CLUB HOURS & CONTACT INFOMonday - Friday: 4:00am-11:00pmSaturday - Sunday: 6:00am-10:00pm
Member: (949) 643-6700Non-Member: (949) 449-2988E: [email protected]
50 Enterprise, Aliso Viejo,Orange County, CA 92656
Member: (949) 643-6700Non-Member: (949) 662-3555E: [email protected]
Monday - Friday: 4:00am-11:00pmSaturday - Sunday: 6:00am-10:00pm
Welcome to Renaissance ClubSport Club PoliciesKids World HandbookFrequently Asked QuestionsPreferred MerchantsWater Conservation EffortsWaiver of Liability
Leisure Sports Inc.About UsPressWorking HerePrivacy PolicyTerms of Use
©2019 Leisure Sports Hospitality.


text:
|Apollo 11: the ultimate interdisciplinary collaboration.
In space no one can hear you scream...
Funders are increasingly keen on encouraging collaborative research, but what are the pros and cons of this way of working? Run by Prof Jon Williamson and Dr Peter Bennett the Grants Factory session last week looked at some of the issues around working with others, particularly on interdisciplinary projects.
Jon kicked off by outlining possible reasons for collaborating. These included:
- Having the opportunity to answer a large or complex research question, when you don't have the skills, the background, the data, or the time to solve it yourself;
- Having the chance to learn from others;
- Developing new ideas and exploring different areas;
- Developing new and stimulating connections;
- Propagating your ideas and profile more widely.
However, you have to be careful in the collaborations you develop. You are going to work with these people for some time, and you have to make sure:
- They have the time, motivation and commitment to work with you;
- They have a personality that you can work with, and you with which you want to spend time.
Inevitably, there are pitfalls to collaboration.
- Some disciplines, particularly in the humanities, may rate joint work less highly when it comes to the REF or promotion;
- It might be more time consuming, including having to learn a new disciplinary 'language', and having to administer and manage a programme.
So what makes a good collaboration?
- The numbers involved are not unmanageable. Four is ideal;
- The involvement of all makes sense: they bring complementary skills, data or other elements to the table;
- They can commit time and energy to it;
- The working methods are agreed beforehand, including the ways in which you want to communicate (email/Skype/personal), and publish (first author/journals etc).
- The research question that sparked the collaboration interests you. You don't have to know the answer, but you've got to be interested enough to want to find it.
And it might not work, but that's the nature of research. It's risky, but even if your collaboration does fail, you will hopefully have learnt by the process, have had fun, and have moved the question on.
Peter took over and started with a picture of the Apollo 11 astronauts. If ever there was a project that summed up the potential of collaboration, this was it. 400,000 people contributed, and achieved the near-impossible.
Collaboration is particularly useful for ECRs.
- It offers the opportunity to collaborate with more experienced partners, who will challenge, stimulate and formulate your own interests;
- Partnering those with a strong funding track record will increase your chance of getting grants;
- Linking with other, research intensive university will be good for your profile and the development of your research;
- It helps you to 'acquire impact' and increase your citations.
For Peter, his best collaborations were borne in tea rooms and pubs. Like Jon he emphasised the need to work with someone who shares your humour and outlook, and has complementary interests and skills. And, whilst collaborations can be fruitful, they all will inevitably end. This is not a failure, but a natural cycle, and you can move on to find others, through conferences, seminars, research visits and citation analysis.
Peter added to Jon's list of pitfalls by adding some downsides of his own:
- Loss of control, and the sharing of ideas and data, which might be difficult for some people;
- Collaborators might not fulfil their side of the bargain, and the project might fail as a result;
- Projects can be 'bloated', and costs can go up exponentially, as partners are added;
- They can be a 'hassle' to run or be involved in.
However, on balance, collaborations offer huge potential to raise your profile and develop your career, to expand your horizons and to learn from others.


text:
|Check out the Marni for H&M look book.
Monday, February 27, 2012
Marni for H&M
Posted by Texstyle at 11:06 AM 0 comments
Labels: Marni for HM
Sunday, February 12, 2012
A Week Gone Vegetarian: Tortilla Soup
This recipe was so good! The charred vegetables really add that extra umpf. You will be going back for seconds, I promise. What a tasty way to end our week of vegetarian eating. I adapted this recipe from Rachel Ray's, which says it's 4 servings, but it's more like 6.
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pack firm or extra firm tofu packed in water, drained & cubed
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped
1 (28-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3 cups vegetable stock
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded Cheddar or pepper jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon
1. Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
2. While vegetables cook, pat tofu dry with paper towels. Cut into 1"cubes. Add 2 tablespoons oil to hot soup pot and cook tofu with poultry seasoning, cumin, salt and pepper until browned. Transfer tofu to a small bow. Add zucchini, onions, garlic and chipotle peppers to pot, adding a tad more oil if necessary. Cook vegetables 5 to 7 minutes to soften. Add tomatoes, tomato sauce and vegetable stock. Bring soup to a bubble, reduce heat to medium low.
3. Scrape corn off cob and add to soup along with the tofu. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with a scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
1. Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
2. While vegetables cook, pat tofu dry with paper towels. Cut into 1"cubes. Add 2 tablespoons oil to hot soup pot and cook tofu with poultry seasoning, cumin, salt and pepper until browned. Transfer tofu to a small bow. Add zucchini, onions, garlic and chipotle peppers to pot, adding a tad more oil if necessary. Cook vegetables 5 to 7 minutes to soften. Add tomatoes, tomato sauce and vegetable stock. Bring soup to a bubble, reduce heat to medium low.
3. Scrape corn off cob and add to soup along with the tofu. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with a scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
Posted by Texstyle at 8:01 PM 0 comments
Labels: tortilla soup, vegetarian
Saturday, February 11, 2012
A Week Gone Vegetarian: Tortilla Pizzas
This meal will rock your world. It did mine. I used to take the longer route for home made pizza (making the dough, etcetera, etcetera), but then I discovered tortilla pizzas! Less work AND less carbs! Does it get any better? Choose whatever toppings you like & pop in the oven for a few minutes (I usually broil these because it's quicker & nothing necessarily needs to "cook"). This time around I did tomato, green peppers & onions, plus some seasonings, herbs, and a little olive oil. Tortilla pizzas work well for lunch or dinner. Oh wait, it does get better: also try bagel pizzas if you're not into thin crust pizzas.
Posted by Texstyle at 2:24 PM 0 comments
Labels: tortilla pizza, vegetarian
Friday, February 10, 2012
A Week Gone Vegetarian: Pitas Stuffed with Pesto Hummus & Vegetables
This is another recipe I got from one of my beloved Cooking Club magazines. The pesto hummus is AMAZING! Wonder why I never thought of that?
• Makes 4 Sandwiches •
1 medium garlic clove, coarsely chopped
1 1/2 cups packed fresh basil
2 1/2 tablespoons extra-virgin olive oil, divided
1/3 cup purchased hummus
1 tablespoon grated Parmesan cheese
1/8 teaspoon salt
1 cup garbanzo beans, drained, rinsed
1 cup quartered grape or cherry tomatoes
3/4 cup chopped cucumbers
1/2 cup coarsely chopped walnuts
1/3 cup crumbled feta cheese
1 tablespoon lemon juice
2 pita breads, halved crosswise
1 1/2 cups packed fresh basil
2 1/2 tablespoons extra-virgin olive oil, divided
1/3 cup purchased hummus
1 tablespoon grated Parmesan cheese
1/8 teaspoon salt
1 cup garbanzo beans, drained, rinsed
1 cup quartered grape or cherry tomatoes
3/4 cup chopped cucumbers
1/2 cup coarsely chopped walnuts
1/3 cup crumbled feta cheese
1 tablespoon lemon juice
2 pita breads, halved crosswise
1. With food processor running, add garlic; process until finely minced. Add basil; pulse until finely chopped. With processor running, add 1 tablespoon of the oil. Add hummus, cheese and salt; process until well-blended.
2. Combine all remaining ingredients except bread, including remaining 1 1/2 tablespoons oil, in medium bowl. Spread scant 3 tablespoons hummus mixture inside each pita half; fill with vegetable mixture.
PER SANDWICH: 395 calories, 24.5 g total fat (4.5 g saturated fat), 13 g protein, 35 g carbohydrate, 10 mg cholesterol, 440 mg sodium, 7 g fiber
Posted by Texstyle at 7:34 PM 0 comments
Labels: pesto hummus, pita, vegetarian
A Valentine's Day Retrospective
Posted by Texstyle at 11:58 AM 0 comments
Labels: Valentine's Day
Thursday, February 9, 2012
A Week Gone Vegetarian: Portobello Mushroom Stroganoff
This was so yummy it was practically gone in seconds! Hope you enjoy it as mush as we did. Got the recipe from one of my Cooking Club of America magazines.
• Makes 4 (1 1/4-cup) Servings •
4 teaspoons garlic oil, divided
1 lb. portobello mushroom caps, sliced (1/2 inch)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups chopped onions
2 (5-oz.) pkg. baby spinach (10 cups)
1 cup fat-free plain yogurt, preferably Greek
1/3 cup evaporated milk
2 teaspoons Dijon mustard
1 lb. portobello mushroom caps, sliced (1/2 inch)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 cups chopped onions
2 (5-oz.) pkg. baby spinach (10 cups)
1 cup fat-free plain yogurt, preferably Greek
1/3 cup evaporated milk
2 teaspoons Dijon mustard
1. Heat 2 teaspoons of the oil in large nonstick skillet over medium-high heat until hot. Cook mushrooms 6 to 8 minutes or until tender and liquid has evaporated, stirring occasionally. Stir in 1/4 teaspoon each of the salt and pepper; place in medium bowl.
2. Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Cook onions 6 to 8 minutes or until softened, stirring occasionally. Add spinach; cook 3 minutes or until spinach is wilted, tossing with tongs. Stir in mushrooms and any accumulated juices. Reduce heat to low.
3. Whisk yogurt, evaporated milk and mustard in small bowl. Gradually stir into mushroom mixture; heat until warmed through (do not simmer or yogurt could curdle). Stir in remaining 1/4 teaspoon each salt and pepper.
PER SERVING: 180 calories, 6 g total fat (1.5 g saturated fat), 11 g protein, 23 g carbohydrate, 5 mg cholesterol, 495 mg sodium, 5 g fiber
Posted by Texstyle at 6:03 PM 0 comments
Labels: portobello mushrooms, stroganoff, vegetarian
The Green Polka Dot Box
"Dinner Party" from Green PolkaDot Box on Vimeo.
The Green Polka Dot Box is a distribution service that offers organic & foods with no genetically modified organisms at 30-50% below retail cost and delivers right to your home! I love this. Check out the vid & spread the word.
Posted by Texstyle at 1:25 PM 0 comments
Labels: food distribution, organic
Wednesday, February 8, 2012
A Week Gone Vegetarian: Fiesta Salad
Time for a nice refreshing dinner salad. I got this recipe from my Better Homes & Gardens cook book, which I love. The dressing for this adds a wonderful flavor to the whole salad... bet you could even use it on some other things, like sandwiches or wraps.
• Makes 4 Main-Dish Servings - 2 1/3 cups •
4 cups torn iceberg, Boston, or Bibb lettuce
1/2 cup shredded Monterey Jack cheese w/jalapeno peppers (2 oz.)
1/2 of a 15-oz. can black beans, pinto beans, or garbanzo beans, rinsed & drained (1 cup)
2 small roma tomatoes, cut into thin wedges
1 cup (4 oz.) jicama, cut into bite-size strips, or shredded carrot
1/2 cup sliced, pitted ripe olives (optional)
1 recipe Chile Dressing
3/4 cup tortilla chips (optional)
Chile Dressing
• Makes 3/4 cup •
Stir together in a small bowl:
1/2 cup mayonnaise/salad dressing
1 4-oz. can chopped green chile peppers, undrained
1 1/2 ts chili powder
1 clove garlic, minced
1. Place lettuce in 2-quart salad bow. Layer ingredients in the following order: cheese, beans, tomato, jicama, olives. Spread Chile Dressing evenly over salad, sealing to edge of the bowl.
2. Cover salad tightly with plastic wrap. Chill 4 to 24 hours. To serve, toss lightly to coat evenly. If desired, sprinkle with tortilla chips.
* I didn't really do that last part (putting it in the fridge); we were hungry & ate it right away and it was still great! For those of you who care, I calculated this recipe at 285 cal/serving (using light mayonnaise & 2% cheese). Happy eating!
Posted by Texstyle at 5:35 PM 0 comments
Labels: fiesta salad, vegetarian
A Week Gone Vegetarian: A Yummy, Hefty Veggie Wrap
Mushrooms are like the meat of vegetables. I hated them as a kid, but what did I know? If you are looking for a healthily robust wrap, Here it is. I don't usually measure things, so I apologize to those of you who need the exact amounts. I'll do my best w/measurements below... hopefully these photos will help? Also, it helps to wash all of your produce when you get home from the market, just makes life easier in the morning if you're making your lunch fresh that day. I don't always get around to doing this & end up scrambling to finish Ben's lunch with him peering over my shoulder arms crossed and foot-a-tappin'.
• Makes 1 wrap •
2 oz. mushrooms, sliced (I used baby bella.. they were on sale)
1 ts olive oil (sometimes I just do cooking spray + a tad bit of water)
1/4 ts cumin
salt, black pepper to taste
lettuce and/or spinach
sliced cucumber
tomatoes (I used roma)
hummus (choose an interesting flavor for some pizzaz)
red onions
red + green bell peppers, sliced
1. Saute mushrooms in cooking spray/a little olive oil until mushrooms darken (about 4 min), adding water towards the end if needed. Season with cumin, salt & pepper.
2. Spread hummus over wrap. Place hot mushrooms on top of hummus, followed by remaining ingredients.
3. Wrap in saran & pack for lunch or devour right away (while it's still warm!).
And your yummy, hefty veggie lunch wrap totals to ... a mere 162 calories! If you're counting ;).
Posted by Texstyle at 11:02 AM 0 comments
Labels: mushrooms, veggie wrap
A Week Gone Vegetarian: Veggie Smoothie
Okay, so this is really just the green smoothie you've all heard about (.. or haven't?). Don't let the greenness gross you out, it's really good! Really! Take it from one who finds it really hard to eat enough vegetables. It actually took me a long time to mound up enough courage to actually try it, but once I did I was a believer (so is Ben)! You can add in whatever green thing you want (kale, broccoli, spinach, lettuce..), some handfuls of fruit and you're good! Plus, I just love smoothies; I think they're a great idea for busy people like me. Aaand you can add in proteins of your choice; be it yogurt, a protein powder or even almonds. Yes almonds. I once made a smoothie using an almond + frozen banana paste that was yum-ee. I'll have to find that & post it sometime this week. I was attempting to recreate this amazing vegan drink I had at a farmer's market in LA from this place that only sold in the local farmer's markets there :{. Anyway. Don't knock this green smoothie till you try it! Drinking your veggies is just as good (if not better + easier) than eating them.
• Serves 2 •
these aren't exact measurements, so adjust as needed
2 cups torn kale
1 cup cold water
1 cup frozen pineapple chunks
1 cup frozen peach slices
1 frozen banana
1/2 cup orange or apple juice (or an orange/apple, sans seeds)
Blend until smooth & enjoy.
Posted by Texstyle at 7:33 AM 0 comments
Labels: green smoothie
Tuesday, February 7, 2012
A Week Gone Vegetarian: Hoisin-Glazed Tempeh with Green Beans + Roasted Cashews
Tuesday's dinner: Our first time eating tempeh. I found this recipe on vegetariantimes.com. I'll admit, I was a little skeptical but the results were pleasingly delicious! This is a vegetarian dish I would absolutely try again.
• Serves 4 •
- Ingredients:
- 4 tsp. hoisin sauce
- 2 1/2 tsp. rice vinegar, divided
- 1 Tbs. low-sodium soy sauce or tamari
- 1 tsp. cornstarch (I used rice flour instead)
- 1/2 cup water
- 1 Tbs. vegetable oil
- 1 1/2 Tbs. minced fresh ginger
- 4 cloves garlic, minced (4 tsp.)
- 1 8-oz. pkg. tempeh, cut into 1/2-inch cubes
- 1 12-oz. pkg. frozen whole baby green beans
- 1/3 cup roasted, unsalted cashews
1. Whisk together hoisin sauce, 2 tsp. rice vinegar, soy sauce, cornstarch/alternative thickener, and 1/2 cup water in small bowl. Set aside. Now's a good time to toast your nuts.
2. Heat skillet or wok over medium heat. Add oil, then ginger and garlic. Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
3. Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.
4. Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 tsp. rice vinegar. Serve topped with toasted cashews (I forgot these for the photo, but loved the overall dish with them added).
Posted by Texstyle at 4:49 PM 0 comments
Labels: green beans, tempeh, vegetarian
A Week Gone Vegetarian: Sesame Flatbread Crackers
What a great snack these things are. I saw these flatbread crackers in Aldi one day (big fan of Aldi, btw) as I was looking for some new snacks to pack in Ben's lunches and thought they'd be nice to try, especially at just 60 calories a serving! We loved them so much after the first time I got them, that I went back & bought 3 more boxes. The flavor alone is really great; the cracker is light, crispy and considerably filling for a small snack. You can top them with a little hummus (a good low cal protein) or spot of cheese or what have you. The options are endless. They even make the perfect mini snack pizza, with just a few slices of pepperoni (or veggeroni) – didn't even need the cheese!
Posted by Texstyle at 3:12 PM 0 comments
Labels: flatbread crackers, snacks
Monday, February 6, 2012
A Week Gone Vegetarian
Ben really wanted to try going meatless for a week so I devised a vegetarian meal plan of what he'd eat for breakfast, lunch & dinner everyday (well, mostly dinner since the other two meals didn't need to be as varied). In my search I came across some really great sites with delicious vegetarian recipes that I will be sharing with you as the week goes on. I'll be posting what we ate along with recipes here. Enjoy & be inspired!
Dinner: Mushroom + Black Bean Quesadillas
• Makes 2 Quesadillas •
Quesadillas are great because you can pretty much do anything with them as far as filling goes. Not to mention the various dips & sauces you can pair them with. I served these with a little salsa, a dollop of fat free sour cream & a sprig of cilantro
1 Tb cooking oil
cooking spray
6 large mushrooms, sliced (I used baby bella)
1/2 onion, chopped
1/3 cup green bell peppers
1/4 cup fresh cilantro, chopped
1/2 15 oz. can black beans, drained & rinsed, divided
1 4 oz. can chopped green chiles
1/2 ts cumin
salt & pepper to taste
4 oz shredded cheese (I like cheddar jack myself)
2 flour tortillas
*Remember to divide filling ingredients equally, since you're making two quesadillas.
1. Saute Mushrooms & onions in oil until mushrooms turn dark & soften.
2. In a separate saucepan, grill pan, or George Foreman grill, spray with cooking spray. Place down one of the tortillas. Sprinkle down quesadilla filling on one half of the quesadilla starting & ending with the cheese (like the glue of the quesadilla). Fold over so it forms a half circle & cook about 2 min, using something heavy to flatten the quesadilla while it cooks, like another pan if you're not using a Foreman grill. *You can also fill one tortilla and place the other tortilla on top, just another way to do it.* Flip & cook the other side until desired doneness. Repeat for remaining quesadilla(s).
3. Slice, garnish & serve warm with dipping of choice.
Posted by Texstyle at 6:03 PM 0 comments
Labels: mushroom, quesadillas, vegetarian
Subscribe to: Posts (Atom)


text: Going back on list.. On Sat, Jun 09, 2007 at 12:07:39AM +0600, Richard Neill Dabney wrote: > The illegal instruction is in the callbiosint16 function where CR0 > is loaded to turn of protected mode. Aha. > I looked at the emulator code and sure enough, that sequence of > 'movl %cr0,%eax' (0x0f, 0x20,0xc0) is illegal. > It makes no sense. Did this ever work? It does work for several other VGA BIOSes. They probably do not try to switch to PM. So I guess x86emu doesn't handle protected mode. Could vm86 work instead of x86emu? //Peter


text:
New website – new communication phase
The aim of the Swiss financial center in its communication activities over the past three years is to create awareness among the financial institutions and software providers about the "Migration Payment Traffic Switzerland" program and to request their commitment to it. As of today, the financial center positions itself under the new brand, PaymentStandards.CH and launches the implementation phase.
The focus is expanded to all target groups, i.e. in addition to the financial institutions and software providers, messages pertaining to the standardization and harmonization of payment transactions shall reach corporates, trade associations, consultants and institutions such as public sector entities and other players. Specific action recommendations to the players will help to make the requirements transparent and thereby simplify the implementation. Target group-specific communication materials will be created to support this.


text:
Obama, Putin say Syria violence must end; no plan agreed
June 18 - U.S. President Barack Obama says he, and Russian President Vladamir Putin agree on the need to end violence in Syria. Deborah Lutterbeck reports.
U.S. President Barack Obama and Russian President Vladimir Putin agreed on Monday on the need to end violence in Syria, but showed no concrete signs of narrowing their differences on tougher sanctions against Damascus. (SOUNDBITE (Russian interspersed with English translation) RUSSIAN PRESIDENT VLADAMIR PUTIN SAYING: "We also discussed international affairs including the Syrian affair. From my point of view, we have found many common points on this issue." With Syrian President Bashar al-Assad continuing his bloody, 15-month crackdown on the opposition, Obama and Western allies want veto-wielding Moscow to stop shielding Assad from further UN Security Council sanctions aimed at forcing him from power. (SOUNDBITE) (English) U.S. PRESIDENT BARACK OBAMA SAYING: "We discussed Syria, where we agreed that we need to see a cessation of the violence; that a political process has to be created to prevent civil war and the kind of horrific deaths that we've seen over the last several weeks; and we pledged to act with other international actors including the United Nations, Kofi Annan and all interested parties trying to find a resolution to this problem." Suspension of the UN monitoring mission in Syria over the weekend put added pressure on Obama and Putin, to act decisively to keep the conflict from spiraling into civil war. Deborah Lutterbeck, Reuters


text:
Product's Description:
There are some shoes that are able to stand the test of time. These shoes are able to grip the culture and will not let go. One such shoe is the Onitsuka Tiger Mexico 66 . The Asics Tiger Mexico 66 White Navy Shoes was first released in 1966. Since that time, the shoe has been a part of the popular shoe culture for over 4 decades. Many people love this Asics Shoes based off the fact that it is a high performance training sneaker. Aside from performance, the shoe is very comfortable and looks extremely stylish. And we also hot sale other Onitsuka Tiger Kanuchi ,Asics Onitsuka Tiger Mini and so on ,We offer free shipping and fast delivery to your door.
Tiger Shoes Features:The shoe has a retro/classic appeal
You May Also Like
$151.01 $54.30
Save: 64% off
$184.13 $56.99
Save: 69% off
$151.01 $54.30
Save: 64% off
$156.01 $70.20
Save: 55% off
$184.13 $56.99
Save: 69% off
$136.01 $54.30
Save: 60% off
$146.01 $60.10
Save: 59% off
$140.01 $70.20
Save: 50% off