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Gmail for iOS vs. Gmail for Android
Phil from Android Central put the brand new (and currently pulled for bug fixes) Gmail for iPhone and iPad app on an iPhone 4 and iPad 2 running iOS 5 against the Gmail app on a Samsung Nexus S running Gingerbread and a Galaxy Tab 10.1 running Honeycomb.
It's easy to see Google took the easy way out with Gmail for iOS, going for a tragically thin native wrapper around the similar-old web content. Maybe they're still limited by the iOS SDK, maybe they want to keep Android as the premiere Gmail experience (and who could blame them?), maybe it's a hormone thing, or maybe they just want to prove Facebook isn't the only rich, powerful web company that can't release a stable iOS app, who knows?
Hopefully Google takes this as an opportunity to learn and gives their massive iPhone and iPad wielding user base a new Gmail app worthy of the name. And of Google.
Source: Android Central
There are 30 comments. Add yours.
lmbo. Phil is silly: "iPhone...slowwwwwwww." lol.
What's funny is I find several apps doing the "wrap" thing on Android. It feels lazy to me [looking at you ESPN FFL '11]. I don't get it when they could go "native" with PhoneGap, Titanium, etc. while still harnessing their web skills. It does change their time to market though, I'm sure.
I love how he is blaming iOS for the slow google app when it is more likely googles source code not properly integrated into iOS.
Doesn't sound like he's joking. iOS runs about everything pretty flippin fast. Thee fact that Google had to pull the app on the release date to fix bugs just shows how little care they put into developing apps for non-google platforms.
"iOS runs about everything pretty flippin fast."
Experience (without jailbreaking) says otherwise.
You have to get to know him a bit better. Watch other videos/podcasts.
It did have a low signal, it seemed, and took forever but he's not blinded by some love for Android. AndroidCentral is usually pretty low on the bias side of things.
John, your comments are about as relevant as your last name.
@Deontre Lawrence Hayes
Not by any means. Listen to the whole thing. He states where he likes iOS better, etc. That is not usually seen around these parts.
Should I use my spanish translation? Would that help?
Mi nombre es Juan Suave. ;-)
All the programs apple has released to android work so good!
He's definitely not joking. That's why he explicitly stated "I'm using an iPhone 4, but it's on iOS 5."
Haha...sure. Clarifying the device and Os version is proof enough for me. :-) /sarcasm
I'll make a you a deal. You email him and ask him if he thought the app was slow because of the OS or because of the app. If he confirms that he thought the app was slow (and not that the OS caused the app to be slow), I will apologize to you.
@Jeff H
Gosh he was only kidding!
Not available in the US store?!?
Google pulled it due to a push notification bug (they did not have their production certs in order). It will be returned when they fix it and get through App Store process.
To give Google the benefit of the doubt, it might not be SDK limitations or a desire to elevate Android, but rather that Google does not want to put themselves in a position where advancement of a popular product (Gmail) is beholden to a competitor's App Store approval process, especially when that process has hamstrung them in the past with Google Voice. A web shim app gives Google the flexibility to make some changes without having to go through approval.
I'm not sure that flexibility is worth it in this particular case, but I could understand if that was Google's rationale.
android vs iOS there is no comparison.... its like comparing apples to dog s*** literally. Apple takes all the apples on this one phil
Wow. I didn't know you felt so strongly about Android apples.
"android vs iOS = apples to dog s***"
First time I've seen someone on this blog downplay Apple's design skills.
Y'all are way too serious. I highly doubt he was serious. He gets connection speeds, etc.
I'm not his advocate by any means but good Lord! Loosen up a bit.
If it were some random person, I'd say the same things. I don't even know Phil. I actually have talked to Rene WAYYYY more than I have Phil [which is 0]. :)
If it were some random person, I'd say the same things. I don't even know Phil. I actually have talked to Rene WAYYYY more than I have Phil [which is 0]. :)
Seriously? You have to be in one camp or the other?
Seriously? I use a Macbook Pro and my phone is a Galaxy S II. Replaced an iPhone with it. I've used Gmail since it was in beta. On the Mac, on the iPhone. Do we really have to take the Democrat/Republican route here? There are more than enough gadgets (and apps) to go around for everyone. Pick your poison.


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by lahso on Sat Apr 18, 2009 9:04 pm
Air 51 in Lexington, KY (KLEX) has a fuel discount for PnP/Bluegrass Shih Tzu rescue pilots. If you haven't used Air 51 FBO before (at any airport), they are newer kids on the airport, and go above the norms for customer service.
Madison County, AL (KMDQ) has a fuel discount for PnP pilots.
Odyssey in Asheville, NC (KAVL) allowed the dogs to walk on leash in the FBO, and on the tarmac.

subset: commoncrawl


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What Did You Cook Today? Part 2
The fun and photos continue from here http://chowhound.chow.com/topics/811917 to here! I'll get us started this time with last night's feast--new idea for me--beer-braised chicken with coarse-ground mustard mashed red potatoes. Damn, Abita's pecan harvest beer makes a FINE gravy! And how did I hit enter without the pic...brb! Meantime, what did YOU cook today?
Powered by a couple of tasty Martinis, I rummaged around our pantry and 'fridge to come up with what I'll call a Bread And Beef Casserole. Browned up some ground beef, adding condensed Golden Mushroom soup to the mix at the end. Mixed up some Jiffy Mix as the platform for the beef. Stabilized the Jiffy Mix in the oven for about 12 minutes, then added the beef and topped the invention with sharp Cheddar and Mozz. This is how it turned out. Tasty and filling!
› 8 Replies
Ok. So not exactly today, but a couple of choice meals from the past couple of weeks.
1) Pho tai (rare beef pho)
2) A spicy poke rice bowl with the addition of fresh uni from the farmers market
I love uni. So much. :)
re: inaplasticcup
Ah, yer killin' me! Pho tai is my fave pho. I always go out for it, however--have never made it at home as I have it in my head it would be a pain-in-the-ass endeavor. If it's not, tell me where I can find your recipe, please! Or if it's in a place you can't mention here, please message me. My addy is in my profile. Many thank yous! :) Oh, and as a bonus, you can have my portion of the uni. HA HA!
re: kattyeyes
Deal. I will keep that extra uni serving for myself!
Here's a cut and paste job from a little cookalong dealie I did over on G+ about a week ago. Made quite a few posts about the process, so I'll message those to you. :)
And now for the broth recipe...
PHO is basically prepared in three parts:
1) Preparation of the broth.
2) Preparation of the protein. (Which, depending on the type of pho, may also be partially handled in the first part.)
3) Preparation of the accompaniments and noodles.
The most time consuming part of the process is making a good broth. Traditionally, pho broth is made with roasted bone stock, which is simmered for hours before seasoning. But for this first Cookalong go around, I decided to take a happy medium approach between old school roasted bone stock and just using canned stock, by starting off with a quick chicken stock made of bone-in, skin-on chicken, (enhanced by a few of the rare beef steak trimmings) which still results in a flavorful and full-bodied stock to use as a base for the broth.
And don't let anyone tell you it's not "authentic" or that it's "never" done this way. Of course it's done this way by home cooks everywhere. We adapt to use what works or what's available, and there is certainly nothing inauthentic about using chicken stock in Vietnamese cuisine. Hell, my mom makes it with pork bones if that's what she's got handy.
And because I wanted to take a slightly quicker approach, I chose to make pho tai, or rare beef pho, because it doesn't involve the slow (and LONG) cooking process of using flank, tripe, or oxtail, all cuts of meat typically found in various styles of beef pho.
(Slightly Faster Than Your Average)
Serves 4
This part of the process takes about 2 hours total, but most of it is just wait time - waiting while the stock is simmering, and waiting while the aromatics roast. But the good news is they can be done simultaneously. :)
- 16 cups cold water
- 2.5 to 3 pounds bone-in, skin-on chicken (thighs or backs are good), rinsed
- 1 whole large white or yellow onion, UNpeeled, cut in half
- 1 whole head of garlic intact
- 1 4-inch segment of fresh ginger root
- 2 whole star anise
- 1 4-inch cinnamon stick
- ¼ cup fish sauce (I use Three Crabs or Tiparos)
- 1 Tablespoon sugar (plus more to adjust seasoning)
- 1 teaspoon kosher salt (plus more to adjust seasoning)
1) Put the chicken and 16 cups of water into a stock pot, uncovered on medium high heat and wait for the stock to come to a gentle boil. This should take 20 to 25 minutes. When the stock comes to a gentle boil, reduce the heat to low and let the stock simmer (you should see very little movement below the surface of the water) for 1 hour, uncovered.
2) While the stock is coming up to a boil, preheat your oven to 425F for at least 10 minutes, then place your onion, ginger, and garlic in a foil-lined oven safe dish, and roast for 40 minutes total. After 30 minutes, add in the star anise and cinnamon, and let them roast (or bloom) along with the other aromatics for 10 minutes. After the 40 minutes, remove all the aromatics from the oven and let them cool while you're waiting for the stock to finish.
3) After the stock has simmered for 1 hour on low, remove the chicken from the stockpot, and pour the stock through a china cap or strainer into another large pot or mixing bowl (if you only have one pot that will fit all the liquid).I f the strainer is really porous, you might want to line it with a single layer of paper towel to get a cleaner broth. At this point, your 16 cups of water should have reduced to about 12 cups of stock.
4) Put the strained stock back into a clean stock pot and add all the roasted aromatics along with ¼ cup fish sauce, 1 Tablespoon sugar, and 1 teaspoon of kosher salt. Bring the now seasoned broth to a gentle boil on medium high heat (this shouldn't take too long - maybe 5 to 7 minutes tops), and then reduce the heat to low and simmer for another 20 minutes or so. This is when your whole house starts smelling like a deliciously inviting bowl of pho...
5) At this point, you can adjust the seasoning. Maybe a little more salt if needed, probably a little more sugar - the onions aren't that sweet this time of year - and maybe a dash more fish sauce if you want a little more umami to the broth. Remember that while you don't want the broth to be salty, you do want to compensate for the fact that the noodles and the meat will dilute the salt levels ever so slightly. BUT, you also want to keep in mind that if you add sriracha and/or Hoisin, you'll ratchet the saltiness back up a bit.
And make sure when you taste the broth to adjust seasoning that it's lukewarm. It's hard to detect the levels of seasoning when the broth is really hot.
re: inaplasticcup
re: inaplasticcup
re: kattyeyes
re: nomadchowwoman
++1 (or is it +2?) Pho always seemed like it took so much work that every time I considered a recipe, I decided I was better to just go out to one of the many excellent pho places nearby. But this looks particularly manageable if I use the turkey stock I have in my freezer as a base and just add the roasted aromatics. I foresee making pho in the near future, just as soon as I can get to the Asian market (which should be very soon as I just ran out of sriracha...)
re: kattyeyes
re: inaplasticcup
re: inaplasticcup
re: inaplasticcup
There's a simple and delicious dish in Vietnamese cuisine called Ga Hap, which is steamed chicken, served with nuoc cham (a fish sauce based sauce/dressing), some simple sweet and sour pickled vegetables, and steamed jasmine rice.
And that's what we wanted to eat tonight, only with crispy rather than steamed chicken skin, so I roasted the chicken instead, made a dressed up nuoc cham with added shallot, fresh chilies, finely julienned ginger (ginger is commonly served in the dipping sauce), lime zest, and chili garlic sauce.
On the side, other than the rice, quick pickled sweet and sour carrots and Daikon, and a salad of red cabbage, fresh mint and cilantro, fresh jalapeño, and green onion, lightly dressed with some more of that nuoc cham, and some extra lime juice and oil.
Hope y'all enjoyed your meals. :)
Custard for my very favorite gelato--stracciatella! It all starts with a vanilla bean. And a kat in the kitchen. HA HA!
re: kattyeyes
re: inaplasticcup
re: kattyeyes
re: inaplasticcup
Oh, my! The bourbon caramel ribbon I was playing with this time just "washed" into the ice cream base as a whole...but the chocolate set up fine as usual. So it's a mildly boozy stracciatella with a whisper of caramel...not that there's anything wrong with that! Here are my goofy photos. Do you like my sweater?! :)
Does doctored ramen count?
1/2 Shin Ramyun Black, 1/2 Sapporo Ichiban, poached eggs, cilantro, green onion, a squeeze of lemon, a few turns of black pepper, and a couple of dollops of chili garlic for me and the Man for lunch.
The cucumber bahnchan - now that's made from scratch. ;)
Dinner was a fridge cleanout meal of Schnitzel, Spaetzle, and Braised Red Cabbage using up the last third of that pork loin we bought two weeks ago and the last of that humongous head of red cabbage.
I used panko on the schnitzel, and also some of the beurre blanc from a meal the Man made about 3 weeks ago on the spaetzle, and that was pretty tasty.
A little splosh of spicy brown mustard for dipping the schnitzel was a great idea on the Man's part. And the braised cabbage was a delicious sweet/tart foil to the schnitzel and spaetzle in beurre blanc.
Today was a slow cooking kid of day - chuck stew in one pot (and some skin-on White Rose mash), and Asian influenced stewed piggy trotters (soy, garlic, onion, ginger, rice wine, brown sugar) in another.
Nice to get a jump on dinner because I have a buttload of laundry to do this afternoon. :P
What did I cook today? Well, let's see. Dinner involves eggs, cheese and deli meat so I didn't want to blow my cholesterol up to heaven by having them for breakfast too. Set about making biscuits and gravy, said gravy being composed of Soyrizo. This was a furtive measure, as my daughter who is staying with me post-surgery HAAATES the stuff. Too bad, Sunshine - when you get up and cook, it's all about whatever YOU want, ok? Well, alongside a fruit salad, she gobbled it up without a word or a strange look. Clearly she only thinks she hates Soyrizo, because there was surely no mention of "what's this stuff?" YAY...(doing my little whitegirl cabbage patch...) She ate, and immediately took two more percocet and texted for about 7 and one half minutes before she was mouth-snoring on the couch. god I love that kid.
So. Lunch was rolling around and I looked in the fridge for inspiration and found - TREASURE! A half-pot of Mornay sauce!! Added brie, chedddar and parmesan to it, boiled pasta shells, made breadcrumbs from English Muffin crumbs and butter (best recommend, btw) and voila. Macaroni and cheese that I gobbled and she said rivaled Stouffer's!! We ate it with a bowl of cold pickled beets that I made last week. Yummy.
84 degrees here yesterday so I fired up the Weber. Earliest start to grilling ever for me.
Grilled hamburgers. Thick hamburgers seasoned (for the first time) with McCormick's GOURMET BURGER Seasoning. Was a miss on this seasoning--never again. But sure enjoyed the smoke of the grill.
I made hummus today, more or less using the America's Test Kitchen method. I had to fight with my blender a bit to get those chickpeas to blend smoothly, but it turned out super creamy in the end.
I served it on very lightly toasted homemade sourdough for lunch, topped with a dab of tapenade made from my olives and a few slices of tomato. The tapenade, which was a bit bitter when I first made it, has really mellowed out after a few days in the fridge. Overall, a very satisfying lunch.
re: BananaBirkLarsen
re: BananaBirkLarsen
re: inaplasticcup
I used fairly simple seasonings, this time. Cumin and coriander seed (freshly toasted and ground), some really stale cayenne that didn't do much good at all, and a pinch of the ground New Mexico chili I made with the chilies we picked up in Santa Fe over the holidays (some of the most potent chilies I've ever had). And meyer lemon juice, because that's what I had on hand.
Yesterday for lunch, I made arroz con pollo (chicken and rice cooked separate) with cebollas encurtidas (Ecuadorean style quick pickled red onions) and a simple salad of iceberg and tomatoes dressed with some leftover Balsamic vinaigrette on the side.
I love those onions with stewed things. :)
re: inaplasticcup
re: inaplasticcup
re: Rella
Here ya go, Rella. :)
- 1 small red onion, thinly sliced (I halve them and them cut them cross section)
- 1.5 cups boiling water
- 1.5 teaspoons kosher salt (1 in the beginning, and then 1/2 later)
- the juice of one lime (about 3 Tablespoons)
- a few sprigs of cilantro, chopped (I used 7 or 8 today)
1) Pour the boiling water over the sliced onions, add 1 teaspoonful kosher salt, stir to mix, and let the onions sit for 20 to 25 minutes.
2) Drain all the excess liquid and add the rest of the salt (1/2 teaspoon), the lime juice, and the cilantro, and toss thoroughly to season.
Raclette yesterday--deliciousness with melted cheesy toasts! Chicken sprinkled with Northwoods Fire and pork with garam masala. Other Penzey's blends--Sunny Paris, Country French Vinaigrette--sprinkled over the veggies for good measure.
I am char-broiling or smoking most days now.
Here is a quarter chicken, basted with Tonton ginger dressing, with fresh garden greens.
Good, but I prefer a miso baste.
Today I pressure cooked Atlantic salmon over kale with cream, just 7 minutes for a one pot meal. The mashed potatoes were reheated, however.
re: jayt90
re: Rella
I placed a 1 lb fresh fillet over chopped kale in the pc, added 3 oz stock (chicken, as I forgot I had shrimp stock in the freezer!) and 8 oz cream. I think the fillet was cut from the front portion of a large Costco type fillet. Then I pressure cooked for 7 minutes after it reached pressure, and cooled it under tap water. Checked the temp (salmon 135 F), and thickened the liquid with insta-flour.
This is easy though critical, but next time I hope to have sorrel to see if that works.
I think chopped San Marzano's would be a good base as well, to eliminate dairy fat.
Nothing (yet) today, but earlier this week I made bacon guacamole. I served it over cheesy eggs on a warm corn tortilla.
I made a Spaghetti Squash bake!
It's so pasta like, put back into the shell and then bake to finish with hot bubbly cheese
So simple and delicious!
I got the idea from Diners drive in and dives. Love that show
1 Spaghetti Squash cut lengthwise
4 oz Mozzarella + Parmesan shredded (I also used 2% sharp cheddar)
1 tsp Rosemary or basil
1/2 lb ground turkey (optional for vegetarians)
1 onion diced
3 cloves garlic minced
1 zucchini small
1 cup mushrooms sliced
1/2-1 can diced tomatoes (fire roasted)
4 tbsp tomato paste
2 tsp Rosemary or basil
1 tsp Oregano (or italian seasoning)
pepper + salt
Preheat oven 350F.
Slice squash in half, scrape out the seeds and place fleshside down in a baking dish
Add 1/4 inch water. Bake for 40-50 mins or until tender.
While that's baking, let's make the marinara sauce!
If you already have left over pasta sauce or if you're going to use ready made pasta sauce, then you can skip this step! Or jazz up bottled sauce with vegetables and meat if you like. I actually doubled the recipe here to make leftover sauce for future meals.
Dice your onions, mince the garlic, slice zucchini into half moons, slice mushrooms.
In a large skillet, saute garlic and onion in 1 tbsp of olive oil. Add the turkey if you're a meat eater and cook until just brown. Add zucchini, mushrooms and tomatoes and cook for another 5 mins. Add your seasoning herbs, pepper and salt to your liking.
I added tomato paste and let it simmer for about 8-10mins to make it more saucy.
Your spaghetti squash should be nice and soft. Careful because it is hot! You can scrape the strands inside and then transfer it to a bowl.
Using a fork, rake the flesh to create the "spaghetti" strands.
Mix in about 3/4 cup of the sauce, 1/2 of the cheese and remaining fresh rosemary.
Put it back into the squash shells, top it off with some extra sauce and remaining mozzarella and parmesan. Crack some fresh black pepper on top. Bake until the cheese begins to melt and bubble and create that lovely crust. About 10-11 mins.
all photos and instructions here
re: MDcooksfor2
That is a fine squash dish, and one that I'll do when my vines ripen in August.
Today my BBQ plans were squelched by rain, so instead I pressure-cooked my beef spare ribs for 50 minutes in brown stock. They were tasty, tender, and literally fell from the bones without being stringy. I picked a fresh salad outdoors, and enjoyed a simple but scrumptious meal.
I picked a fresh salad, too--here's my salad bouquet! :) Red oak and ruby red lettuce, nasturtiums and lime basil.
I also made a Buffalo cauliflower strata with mountain gorgonzola. It was hot and humid here today (NOT baking weather), but I had EXCELLENT leftover bread from Friday's dinner, and was determined to make the best of it. I made one 9-inch pan and a mini heart ramekin.
re: kattyeyes
Very nice. The salad is inspired!
I often check the location of a Chowhounder to compare growing conditions. I am amazed how far along your salad greens have progressed, although I doubt if cauliflower is ready yet! I should have interesting greens in two or three weeks, but nasturtiums will wait until late June. The basil is preparing for a June sprint. The mourning doves are finishing their second brood, and I'm hoping for two or three more after that.
re: jayt90
Thank you--I'm in Connecticut. No, no cauliflower yet (nor am I growing it--everything I have is in containers). The rule 'round here is usually to wait till Memorial Day (this weekend) to plant, but it was SO HOT and summerlike a month ago, I planted everything on Earth Day. I already have yellow pear tomatoes, too (not ripe, but I have fruit!). Two of my basil plants didn't make the cold snap, but I got lucky with everything else.
It's amazing how quickly the nasturtiums blossom. They start off looking like a goat head, then like Janice from The Muppet Show band (HA!), then a flower. Here are some pics to show you...see if you see what I see. :)
re: kattyeyes
Red snapper filets braised in chicken stock, chili bean paste, sugar, soy sauce, garlic, ginger, and black vinegar. Jasmine rice. The recipe (from the book Land of Plenty) is for a whole fish but this turned out very good. I use half the amount of pixian chili bean paste she suggests in her recipes, because it's such a strong flavor.
re: kattyeyes
Risotto. But I'm getting darned tired of stiring forever to get the grains translucent! No matter what rice, no matter what heat, no matter what pan, no translucency for 15-20 minutes!
re: Rella
This calls for a self stirring pot!
re: Rella
re: jayt90
I've seen this information re risotto in a pressure cooker. I did tackle risotto in a new fuzzy logic Zojirushi rice maker that touted making it; it was indeed a failure for me. I recall someone said to me "You really didn't expect it to work, did you?" I replied, "No."
This is the way I feel about trying risotto in my pc, although I am intrigued. I can't recall if it says to get it translucent or not previous to pressure cooking it. But its the getting to translucency that is my problem. I just can't get it there.
I've made congee, but risotto to me is much thicker than that, and similar to some rice puddings in thickness. Yes, I would say it is sticky.
re: Rella
I think that the sauté at the beginning of risotto is just to develop the flavor of the rice and to get rid of the raw taste of the onion or garlic (if any). I just sauté until the rice smells nutty. The goal is get the onion soft, the rice toasty, but don't brown them. Fifteen minutes is too long.
During the remaining process you should add hot stock in small increments - I add a quarter or half cup at a time when making it in a six inch pan for two. When I say hot, I mean the stock is at a high simmer on the adjacent burner. This makes a difference: you don't want to make steamed rice.
I do it this way, and it's not that hard, stir every minute or so and you have a one pot meal in 20 minutes, plus chopping ingredients. Any short grain rice is fine. The last time I made risotto I used a California rice with a Japanese brand name. It worked just as well as the Italian varieties. These days I like a bit of crunch in the rice but creamy and smooth on the outside. Others like it softer but if you end up with something like congee you have cooked it too long. It's very worthwhile to learn to do this well, so keep at it.
re: ChrisOfStumptown
You say
".Others like it softer but if you end up with something like congee you have cooked it too long."
To me, congee is slack.
Yesterday was cold and rainy, so I put together a Caribbean comfort dish, Salt Cod with Ackee.
First photo is in the pan, keeping the ackee apart because it is so delicate. Second shot is the plate, served with rice and beans in a jerk finish.
This meal is hot and filling!
re: jayt90
Thank you for your posting. Googling wikipedia I learned that it is a Jamaican National Dish, and it includes a fruit that I've never seen pictured or heard the name of, which I read there that it is known all around the world. Wow! It seems so delicate, do you get it fresh where you live?
What do you mean by '...in a jerk finish.'
re: Rella
Ackee fruit is available in cans, in most pan-Asian stores. The flavor is like canned peas and fermented pea vines, with the richness of avocado and the texture of scrambled eggs. It goes well with the assertive salt cod, but falls apart easily so I add it at the last minute.
The white beans were pc'd until almost done, then I added brown stock plus jerk seasoning, about 3 oz of Grace jerk marinade, and finished the beans.
Made sesame seed crackers,
Made hummus using yesterday's homemade tahini.
Made Deborah Madison's cucumber easy recipe to set until tomorrow.
Made Jalapeno pickles.
Dinner tonight lettuce salad, with yesterday's l/o pressure cooked chicken breast in lemon and onions, Farmers Markets garden onions and radishes (my first radishes I've bought or eaten in maybe 10 years). Yesterday I cooked them in butter until almost melted - so so.) Also, marinated (by me) babyartichokes (jarred, plain),.
Perhaps I'll have yesterdays carrot salad from Homesick Texan recipe. And, a glass of wine.
› 2 Replies
Morning, KE! :)
Breakfast was creamy polenta topped with
- a sauteed "pico de gallo" trio of tomato, some pretty kicked up jalapeño, and onion,
- fresh chopped cilantro, and
- melty mozzarella
all topped with a sunny side up egg. And some coffee.
Happy Tuesday, all! :D
Today I tried a pressure cooker technique on a plain risotto topped with shrimp, greens, saffron sauce.
Here is the guideline, http://www.finecooking.com/recipes/ri...
The rice takes six minutes in the pc, no stirring. It worked perfectly, slightly al dente calrose, and a sticky sauce. I'll definitely do this again.
There was an interesting idea in www.ruhlman.com today, Chicken Ballotine.
Mine was a little different; loosely chopped meat, with garlic, parsnip, and Reggiano added, then stuffed into its skin, and suchered shut. Char-grilled instead of deep fried.
Nicely crisped, and juicy. A lot of work but worth it.
Yesterday: Caprese...Bruschetta Caprese. Grape tomatoes and fresh mozzarella, half cinnamon basil, half lime basil, drizzled with lemon-infused EVOO, sprinkled liberally with Penzey's California Seasoned Pepper and salt, served on pan-toasted whole wheat ciabatta. Oh, decorated with "Janices" (nasturtiums), of course.
Not today, but last night - Ca Kho To (or Vietnamese Caramelized Catfish) with steamed jasmine rice and a red cabbage, cucumber, and avocado salad dressed with nuoc cham, lime juice, mint, and cilantro.
Red cabbage and green avocado is inspired!
I had leftover canned ackees so I folded them into scrambled eggs for a quick breakfast, and that was a good combination.
re: jayt90
re: inaplasticcup
It's a fruit, originally from West Africa, but was brought to Jamaica. It's actually part of the Jamaican national dish, ackee and salt fish. As far as I know it's only available canned in the U.S., I think because the fruit is too delicate.... But I could definitely be wrong on the last parts.
Nicely upbeat leftovers!
I brought home a very fresh, grass-pastured White Rock chicken from a rural source, and grilled half of it tonight.
re: jayt90
I love the looks of it all, but your potatoes looked quite delicious, too.
I've admired the scalloped edges of plates since I grew up on a farm with them in the late 30's early 40's. We were poor folks and they must've been handed down from relatives who worked in the mines, because they definitely were in poor condition.
Everytime I see them, I intend to continue a hunt for one that would content my heart, but there are so many choices, I just continue to admire and not buy.
Beautiful plating. Thanks for posting.
re: Rella
Thank you, Rella. The plate is a hand-me-down, and the only one that could take the half chicken.
The greens are a mesclun mix from the garden, just now ready after 3 weeks growing.
I got into a fried egg discussion on eG, so I had to back up my method with photos this morning.The pan goes under the broiler for a minute to cook the runny white on the yolk. Others prefer to separate the yolk and add it in, but that is too complicated for me!
re: jayt90
re: Rella
It's www.egullet.com They have been around as long as Chow, and recently cleaned up their graphics and ease of attaching photos. They seem to have more hi tech, modern cooks or chefs than we amateurs here!
I made asian meatballs! I put this into a baguette with pickled daikon and carrots to make a pseudo banh mi for lunch.
Chicken Pork Meatballs with Sriracha Mayo Dip
Makes 15-20
1 pound meat (1/2 ground chicken and pork)
1/4 cup chopped cilantro
1/2 onion finely minced
1/2 tsp ginger minced
4 cloves garlic minced
3 stalks green onions finely chopped
1 tbsp fish sauce (or Youndoo)
1 tbsp hot sauce (sriracha or sambal)
1 tsp sesame seeds
2 tsp cornstarch
1 tsp pepper
1/2 tsp salt
Chili Mayo dipping
1 tbsp Sriracha
1.5 tbsp mayonnaise
Green onions chopped
In a large bowl, put the meat and all the minced up veggies. From cilantro to green onions.
Add in also all the sauce ingredients to the meat, from fish sauce to pepper and salt.
Mix it all up real good with a big spoon. Shape them into meatballs, like 1.5 inch diameter and place them onto a plate.
Heat up a huge frying pan. Add olive oil. Fry up the meatballs on medium-low heat. Takes about 5-8mins per side. You might need to fry up the sides as well.
Mix the Sriracha dipping sauce and you're good to nom nom nom!
pics http://mdcooksfor2.blogspot.com/2012/...
I made a fantastic tamale pie, with browned ground sirloin, minced onion and garlic, diced zucchini and corn cut off the cob, pinquito beans and sliced olives, tomato sauce, cumin and chile powder. I made a very stiff masa porridge and put quarter sized, overlapping spoonfuls on top of the filling, hoping that more edges would result in some lovely crunchy bits. And oh, did it ever work out. The leftovers will be even better. I served it with a green salad with pine nuts and a creamy cilantro dressing that I threw together, and dessert, which I did NOT make, was tres leches cake...
Yesterday, it was some Vietnamese Street Tacos filed with:
- Vietnamese Caramelized Pork
- red and green cabbage
- pickled carrots and daikon
- fresh cilantro
- a habanero/lime/garlic crema
Today, a leftovers redux banh mi (Vietnamese sub) using:
- the last of the pork pâté we got from Lee's Sandwiches last week,
- the last of the quick pickled carrots and daikon from yesterday's Vietnamese Street Tacos,
- some thinly sliced onion and jalapeño, and
- fresh cilantro
on some clearance rosemary focaccia from Fresh & Easy toasted and schmeared with a little bit of that leftover braising liquid from yesterday's caramelized pork on one side, mayo and sriracha on the other.
On the side, an easy slaw made with the leftover sliced cabbage from yesterday's tacos, a little bit of thinly sliced white onion, the last of the bunch of mint I bought last week, and some leftover soy-lime dressing I made a couple of weeks ago.
Happy Monday, all! :)
I made a halibut, lightly seared in a pan, and topped it with a saffron and smoked paprika aioli and on the side, had a medley of roasted tomatoes and shallots with capers and oil-cured Greek olives, lightly dressed with olive oil, sherry vinegar and basil.
I decided to use the last of a package of arugula, so I used it to make an arugula pesto. Since I was making beets for the first time in a pressure cooker vs. roasted which I normally do, I ate the pesto along with the 'practice' beets. Not bad!
The heat wave in S.W. Ontario has lasted a week, so I haven't done any creative kitchen ventures, but instead grilled over charcoal most days.
Here is a Costco rib steak, and a chicken quarter with salad greens. Nothing special, just quick and easy!
re: jayt90
The heat wave continues, with just a few breaks. Yesterday I char-grilled a free range, grass-fed chicken (half) with an intense Portuguese marinade (garlic, red peppers, red wine and a lot of salt).
Funny story...When I pulled the bird off the grill for this photo, I removed the breast meat, perfectly done, but returned the rest to the grill as I figured there would be uncooked dark meat on the bone. I never found out if there was!
Went to check the grill after .5 hour, and the meat was gone! A neighborhood dog, I'm sure, so I'll have to watch more carefully!
re: jayt90
Oh, no!!! Dogs LOVE to steal poultry. My husky-cross (RIP) stole a turkey from the neighbors one holiday. What a funny story--"Look, someone grilled this JUST FOR ME!" :)
I made prosciutto and fresh Mozzarella with arugula yesterday--a riff on a favorite appetizer from a restaurant in my hometown. No cooking--just picking, cutting, folding and drizzling. Perfect starter for the ongoing waves of heat!
I made kimchi fried rice for lunch, but it was crazy gringa style because I used a smidge of leftover quinoa-rice pilaf instead of plain sticky rice. In addition to the kimchi, I have green onion, shiitake mushrooms, shredded Napa cabbage, mung bean sprouts and shrimp in there. Then, I garnished it with toasted nori strips, chopped green onion and sesame seeds and a drizzle of chili oil.
re: BabsW
today for lunch is leftover homemade korean spicy pork with some brown rice i got from a take-out lunch yesterday, with a leetle bit of kimchi and kimchi juice. i also have some crispy nori snacks i think i'll crumble and sprinkle over. you are always a muse, Babs! plus amusing.
Kind of a fricasee of rabbit with celery, leeks, and parsnips along with medium thin slices of Portuguese sausage similar to chorizo. Mostly butter and fat-free half & half made from milk (no corn syrup) for gravy. Seasoned with sgae, marjoram, dill and bay leaf. Served over brown rice.
Delish with a Coteaux Aix en Provence rosè


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NPR Story
6:28 am
Sat November 10, 2012
What A Life: The Day I Met Elliott Carter
Originally published on Sat November 10, 2012 10:29 am
Elliott Carter died this week, a month shy of his 104th birthday. He had a huge influence on modern classical music. So in 2008, when Elliott Carter was celebrating his centennial, NPR's Tom Cole went to New York City to interview him. And he has this remembrance of what it was like to meet the storied composer.
TOM COLE, BYLINE: I was terrified. I mean, this was a man who had lived history; a composer who'd won two Pulitzer Prizes, for his Second and Third String Quartets.
COLE: A man whose cello sonata is considered one of the great works for that instrument.
COLE: Elliott Carter composed in his West 12th Street apartment. When my engineer and I arrived, our first task was to figure out how to turn off the steam radiator hissing in his living room - a sonic intrusion he was well aware of, despite his failing hearing.
ELLIOTT CARTER: Oh, that's a problem. That'll give you some background.
CARTER: Gee, I'll been glad to have it turned off. The whole thing's too hot, anyhow.
COLE: We got it turned off.
CARTER: Oh, good.
COLE: And Mr. Carter proceeded to tell us that he'd wanted to be involved with music ever since he was a kid growing up in New York.
CARTER: My family were not musical, and they were not interested in music - although my mother did have one of those player pianos that had a paper roll. And later, I bought piano rolls that Stravinsky had made. That drove my parents crazy. And then, I finally got out a paper roll, and punched some holes in it myself; to see how it would sound. (LAUGHTER)
COLE: And how did it sound?
CARTER: Awful. (LAUGHTER)
COLE: When he was in high school, he wrote a letter to composer Charles Ives, who encouraged him to study music at Harvard.
CARTER: My parents wanted me to study at Harvard because they thought I'd meet a lot of people that would be helpful in business. I met a lot of people, but they were helpful in modern art.
COLE: His classmates included Lincoln Kirstein, who founded the New York City Ballet; and writer James Agee. What a time. What a life. And what a sweet man. Elliott Carter spent more than an hour with us, talking excitedly about wanting to create something new with his music, from the beginning; laughing about the sometimes-negative early reactions, and his eventual acceptance.
CARTER: Young composers are always coming up to me and saying - what you would advise a young composer to do. And I say, you'd better do what you love to do. And then I say, you know, I have had students that loved to be successful - and other ones liked music too much. (LAUGHTER)
COLE: In a life that lasted more than a century, Elliott Carter did both. Tom Cole, NPR News.
SIMON: This is NPR News. Transcript provided by NPR, Copyright NPR.


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Broadway stars Kelli O'Hara and Will Chase headline the concert staging of the 1960s musical comedy fave.
Of Mice and Men star Chris O'Dowd has a bad habit that Jay-Z may not like and won something unusual in a raffle. Click on to see more confessions from the Tony nominee.May 10, 2014
Amber Petty of 50 Shades! The Musical on the empowering (and dominating) message of this "more than a parody" musical!March 19, 2014
Composer Stephen Trask tells the stories of "all the strange rock and rollers" who inspired the eclectic songs of Hedwig and the Angry Inch. See the Tony-nominated revival live at the Belasco Theatre!June 17, 2014
Get a sneak peek of the national tour of Wicked.January 1, 2013
Gentleman's Guide star Jefferson Mays reveals which nominee he thinks is a "handsome blade" and the troubling comment a psychiatrist made to him at the stage door.June 3, 2014
In our Tony confession booth, Lady Day nominee Audra McDonald reveals her sleepy secret to becoming Billie Holiday and a role she sucked in. (Not that we believe she could suck in anything.)May 9, 2014
Celebrating her 14th Tony Award nomination for the choreography of Bullets Over Broadway, mega-director Susan Stroman sits down to talk about her incredible career.May 23, 2014
Lisa 'L-Boogie' Bauford, one of the star dancers from the popular light ballet iLuminate: Artist of Light, explains why the one-of-a-kind musical brings out the kid in everyone.August 13, 2013
Learn about this long-running off-Broadway smashOctober 20, 2008
Scenes from the Broadway production of "The Lion King"January 21, 2010
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13:30 UTC on Friday 25 July 2014 | Cloud/surface composite, Australia
Images from Japan Meteorological Agency satellite MTSAT via Bureau of Meteorology.
Australian Government Bureau of Meteorology
National Meteorological and Oceanographic Centre
Satellite Notes for the 1800UTC chart on 25 July 2014
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An area of cloud over Victoria and Tasmania is associated with a low pressure system over Bass Strait. Isolated thunderstorms are visible over parts of Tasmania and Bass Strait.
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Game details
- Game:
- Assassin's Creed III
- Assassin's Creed 3
- Genre:
- Action
- Sub Genre:
- Adventure
- Release Date (US):
- October 31st, 2012
- Release Date (UK):
- October 31st, 2012
- Players:
- 1
- Online Players:
- Developers:
- Publisher:
- Ubisoft
- Rating:
- RP [Rating Pending]
- PSU Rank:
- 0 of 1166 Games
- PSU Rank on PS3:
- 0 of 0 Games
- Additional Information:
- Also available on PC, Xbox 360 and Wii U.
About Assassin's Creed III
The third numbered installment in the Assassin's Creed franchise promises to be the biggest to date, and supposedly includes an all-new protagonist. Official details are still forthcoming.
Assassin's Creed III News
PlayStation Plus September line-up confirmed, includes Assassin's Creed 3
September's PlayStation Plus line-up for PAL regions has been confirmed today by Sony Computer Entertainment Europe (SCEE). Heading up the list of goodies for members of Sony's premium service includes Assassin's Creed III, which will be made available on August 28 alongside The...
- Posted Aug 22nd 2013
- Read more
Assassin's Creed III ships 12.5 million
Assassin's Creed III has shipped 12.5 million units worldwide, Ubisoft announced during its latest financial briefing overnight. The latest entry in the historical action-adventure franchise was released in October 2012, and introduced a brand new protagonist and setting following three tit...
- Posted May 16th 2013
- Read more
Assassin's Creed III: The Betrayal DLC trailer
The second chapter in Assassin's Creed III's 'Tyranny of King Washington' DLC is out today, and to mark the occasion, Ubisoft has released the official launch trailer for Part II – The Betrayal. Check it out below. ...
- Posted Mar 19th 2013
- Read more
'Assassin's Creed IV: Black Flag' leaked by supposed marketing materials
A marketing poster obtained by Kotaku apparently leaks the name and setting of the next Assassin's Creed game - Assassin's Creed IV: Black Flag. The poster depicts a white-hooded man--presumably, the game's protagonist--engaged in battle with a host of pirates aboard a seafaring vessel. A black fla...
- Posted Feb 26th 2013
- Read more
Rumor: Assassin's Creed III Washington Edition, Ghost Recon Anthology incoming
Ubisoft will release an Assassin's Creed III: Washington Edition and Ghost Recon Anthology this year, claims Siliconera. Both bundles have yet to be officially announced, although given Ubisoft's previous track record for re-releasing its biggest games with DLC, it shouldn't be ruled ...
- Posted Feb 20th 2013
- Read more
Assassin's Creed III 'Tyranny of King Washington' launch trailer
Ubisoft has released the official launch trailer for Assassin's Creed III's first expansion, The Tyranny of King Washington: Episode 1 – The Infamy. The DLC takes place in an alternate reality of sorts, where George Washington has been crowned King of the United States of Ameri...
- Posted Feb 19th 2013
- Read more
Major Assassin's Creed III patch released
Ubisoft has released a weighty update for its historical stab-'em-up Assassin's Creed III, ahead of the game's forthcoming King Washington DLC. Episode One: The Infamy is due to be released for PlayStation 3 and Xbox 360 next week, and sees an alternate timeline where George Was...
- Posted Feb 15th 2013
- Read more
Assassin's Creed III ships 12 million
Ubisoft has revealed that Assassin's Creed III shipped over 12 million copies in 2012 following its release last October. The French publisher confirmed that the figure accounts for nearly a 70 per cent increase over 2011's Assassin's Creed: Revelations. Elsewhere, Ubisoft an...
- Posted Feb 8th 2013
- Read more
Next Assassin's Creed will explore a new time period, coming FY 2014
During Ubisoft's quarterly earnings call earlier today, CEO Yves Guillemot announced that a new Assassin's Creed game - featuring a new protagonist and setting - will be released during the 2014 fiscal year. The release window is about as vague as they come, but history suggests that the developer ...
- Posted Feb 7th 2013
- Read more
Assassin's Creed III King Washington DLC dated
Ubisoft has slapped a U.K. release date on the three-part Assassin's Creed III expansion, The Tyranny of King Washington. First up is Episode 1: The Infamy, due out on PlayStation 3 on February 20, with PC and Xbox 360 receiving the DLC a day earlier. Next up comes Episode 2: The Betraya...
- Posted Feb 7th 2013
- Read more
Assassin's Creed III Features
PS3 Game of the Month: October 2012
The holiday games marathon is well and truly upon us, and that invariably means things are getting heavy in terms of quality release – not to mention making our wallets considerably lighter to boot. If September was the appetizer, with sumptuous tasters such as Borderlands 2 and Tekken Tag 2 a...
- Posted Nov 4th 2012
- Read more
Here's 4 reasons why you should care about Assassin's Creed III
Brand fatigue is undoubtedly one of the most unpleasant side effects in today's videogames market, with annualized sequels to triple-A franchises and incremental updates bringing in big bucks at the cost of risk and innovation. Call of Duty notwithstanding, Ubisoft's Assassin's Cre...
- Posted Feb 18th 2012
- Read more


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Year in Review: Notable Women
Published: 12/27/2012
Yesterday, we looked at a few of the famous faces we lost in 2012, as well as the tragedies that touched our hearts. Today, we focus in on the notable women who took their final bow in the past year. Writers and singers and actresses, a comedian and a poet and an athlete, astronauts and a pilot, and six heroic teachers… they are all deeply missed.
Etta James
Florence Green
Janice Voss
Whitney Houston
Sally Gordon
Jan Berenstain
Adrienne Rich
Evelyn Bryan Johnson
Donna Summer
Erica Kennedy
Nora Ephron
Doris Sams
Kitty Wells
Sally Ride
Margaret Mahy
Suzy Gershman
Helen Gurley Brown
Phyllis Diller
Helen Milliken
Deborah Raffin
Jenni Rivera
Rachel D'Avino
Dawn Hochsprung
Anne Marie Murphy
Lauren Rousseau
Mary Sherlach
Victoria Soto
Written by Linnea Crowther
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Cheap Flights from Salt Lake City to Azerbaijan
Popular Flights from Salt Lake City to Azerbaijan
Did You Know?
There are 39 cities with flights to Azerbaijan.
Azerbaijan has the most flights to Azerbaijan.
There are 50 countries in the same zone as Azerbaijan.
The longest flight to Azerbaijan is 2,484 miles.
The currency symbol for USD is $.
Flights to Cities in Azerbaijan
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Lufthansa, Air France, Qatar, United, British Airways, Alitalia


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And in non Playoff news from last night....Omar Vizquel ended what will be a Hall of Fame Career in a Toronto Blue Jays uniform last night and after all that's happened this season, at least we were able to give Omar a classy send off. Also could I adore Lawrie any more? To make Omar's final game even more special, Brett gave up his number, which Omar had for so many years, for the night so Omar could end his career w/the number he started w/. I also lost track of how long the Standing Ovation went for when he came up to bat for the first time last night.
And to put an !!! on the evening, he got a gorgeous base hit to bring in a run and then made one last basketcatch to finish it all off w/.
Congratulations to Omar on a brilliant career and see you in Cooperstown in a few years.
Now bring on the Playoffs!!!


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I have been out of the loop of buying tubes for about the past year. I pretty much have everything I want. But I got the fever again, but so far I am not feeding my addiction. On a cool note I have been scouring the internets trying to identify a triplet of the same tubes I bought on a whim for next to nothing. I had my suspicions, but only now are they confirmed. Of course this type of hunt and reward has fired up my addiction again.
What I managed to snag was a very rare, early triplet (1955 or 1956) Valvo Hamburg, long plate, D getter w/flat bar spot welded to the corner of the wing tab, no post, ECC82's (12AU7) a holy grail of sorts! They are re-branded and the etched, painted codes were wiped. But their is no mistaking the plate structure and getter type and placement.
So I'm kinda stoked since they were advertised as NOS/unused.
I'll post pics later.


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The NFL Network's Daniel Jeremiah expects a "huge" run on CBs, starting at the end of the first- or early second-round.
Oklahoma freshman RB Joe Mixon met with police investigators Monday.
Michigan State head coach Mark Dantonio said the Spartans would have won the National Championship last year if the playoff system had been in place.
Michigan State junior QB Connor Cook is "very capable" of breaking the Spartans' stretch of not having a top-40 drafted quarterback, according to CBS Sports' Dane Brugler.
Oregon redshirt junior QB Marcus Mariota will be eligible for the 2015 Senior Bowl.
The NCAA has changed its ruling on Oklahoma State's APR score, and they will now avoid practice restrictions.
Ohio State HC Urban Meyer believes Maryland junior OW Stefon Diggs is "one of the best players in the country."
FSU HC Jimbo Fisher reiterated his stance against college QBs seeking personal coaching from position "gurus."
Ohio State senior QB Braxton Miller has dropped his body fat from 10 to 7 percent, according to Fox Sports' Bruce Feldman.
Utah junior QB Travis Wilson was cited for possession and consumption of alcohol by a minor at a concert on Friday.
TFY Draft Insider Tony Pauline says NFL scouts see Stanford senior WR Ty Montgomery as a second-round pick.
Oregon State junior Isaac Seumalo hasn't been given a definitive timetable for his return from a broken foot, leaving him in jeopardy of missing the season opener.


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News and Talk
Classical Music
Former HUD Secretary Mel Martinez Weighs in on Housing Recovery
November 13, 2012 | WMFE - Former U.S. Senator and HUD Secretary republican Mel Martinez says he wants President Obama in his second term to try to clear up a tangle of regulations around housing finance. Martinez told a housing recovery forum in Orlando there are several key policy areas that need urgent attention- including access to credit.
Mel Martinez, who served as Orange County Mayor before being tapped by President George W Bush to direct the U.S. Department of Housing and Urban Development, says after the housing bubble there has to be a cautious approach to approving housing loans.
Speaking at an event hosted by the American Action Forum in Orlando Tuesday, Martinez said the federal government should also try to streamline regulations around access to credit, which could encourage banks to lend more.
"In this fragile period of recovery the government has to play a continuing role, but it ought to be a diminishing role and one that ends, and put it in private hands," said Martinez.
Martinez said although the housing market played a part in the recession, he believes it can also help Florida and the US return to prosperity.
The former Senator also wants to reduce the impact of foreclosures, which have hit Florida particularly hard.


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- 1000 g / 2.2 lb whole beans
- Strong taste
- Intense body
- Great crema
- Vacuumed sealed for maximum freshness
- Imported from Italy
Additional Information
|Additional Information
|Danesi Caffè represents the espresso coffee tradition, a company who's always
devoted to maintaining the quality and culture of the traditional Italian espresso
all over the world.
|Danesi Caffe
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20 worst passwords of 2013
POSTED: 09:15 AM PST Dec 05, 2011 UPDATED: 11:00 PM PST Jan 21, 2014
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The Best Hot Dogs
Hot dogs are a hassle-free food guaranteed to please kids and adults alike. You'll relish these six top dogs.
Best BeefNathan's Skinless Beef Franks
This classic dog hit the spot with testers, who pronounced it extra-juicy and delicious. The best part? "The subtle hit of heat from the paprika."
To buy: $4.50 for 16 ounces (8 dogs).
Next: Best Pork and Beef
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The exceptional benefits of Milk Thistle are due to its powerful antioxidant properties, which help to optimize health and well being.** Many scientific studies now underscore the ability of Milk Thistle to help maintain healthy liver function by supporting the structure of the outer cell membrane of liver cells.**
Adults can take one 250 mg capsule three times daily. Capsules may also be opened and prepared as a tea.No Artificial Color, Flavor or Sweetener, No Preservatives, No Sugar, No Starch, No Milk, No Lactose, No Soy, No Gluten, No Wheat, No Yeast, No Fish, Sodium Free.


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by Jen @ Peanut Butter and Peppers
Easy, inexpensive, spicy, hot jalapeno peppers, pickled in vinegar and seasonings.
by Casey
Made with almond flour and free of refined sugar! They are so delicious you'll have to stop yourself from eating the whole batch!
by Leigha {The Yooper Girl}
You don't even miss the crust in this cheesy, veggie-filled quiche!
by GastronomeTart
Two of nature's most beloved ingredients combine to make this delicious Strawberry Honey Jam.
by Isadora (She Likes Food)
Homemade roasted red pepper enchilada sauce, so easy to make and so much better than the canned sauce!
by I Love Food Coma
Semi-homemade individual peach pies. Easy recipe. Wholesome goodness!
by Kimberly Grabinski
Diary-free, gluten-free and paleo-friendly, this toasted coconut and fig almond milk smoothie is thick and filling. Perfect to replace a meal or just as a snack.
by Karen Ard
Perfect for Fourth of July, this summer drink is delicious and a nice change of pace from lemonade.
by Lindsay {Eighty Twenty Dietitian}
Whipping up your own nut butters is easy—and tasty!
by Stephanie | Girl Versus Dough
Yummy, simple, easy Italian meat-a-balls made in the slow cooker.
by Susan @ Simple Healthy Kitchen
A healthy summer salad featuring fresh fruits and vegetables, with a twist! Dare to be square.
If you like salt and vinegar potato chips you will love these!
by Patricia @ ButterYum
I had no idea hominy was so good. Seriously, I know it's summertime, but you have to make this stew. I can't stay away from it.
by nicole @TheSpiceTrain
Quick and easy sesame tofu. Sweet, sour, spicy—it's all in here!
View Recipe
Prep: 15 mins Cook: 20 mins
Serves: 6 Level: Easy
Prep: 1 hr 15 mins Cook: -
Serves: 3 Level: Easy
Prep: 5 mins Cook: 5 mins
Serves: 8 Level: Easy
Prep: 15 mins Cook: 30 mins
Serves: 4 Level: Intermediate
Prep: 5 mins Cook: 20 mins
Prep: 30 mins Cook: 15 mins
Serves: 4 Level: Easy
Prep: 1 hr Cook: 15 mins
Serves: 6 Level: Intermediate
Prep: 10 mins Cook: 1 hr
Prep: 8 mins Cook: 20 mins


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Order of Precedence is a sequential heirarchy of rank. In the SCA, this takes the form of recognition of awards received, the rank of the award and when the person recieved it. In formal events, the Order of Precedence plays a part in how members of the SCA relate to each other. For example: in Crown tournament, combatants and their consorts are presented to the crown before the tournament in Order of Precedence.
In Atenveldt's Online order of precedence, a person need not have an award to be listed. With photos from a good portion of our populace, the OP works as a who's who in Atenveldt. Feel free to explore around a bit.
Please note: This section of our website is still under constant update. Some data may be missing or incorrect. If you notice missing or incorrect data, please contact the Abacus Herald. To change an email or an office on your OP, please contact the Regnum Officer.
Return to OP Home
Heraldic Submissions | Order of Precedence | Ceremonies & Oaths | Local Groups Heraldry | Order of March | Kingdom Officer Badges | Overview of Kingdom of Atenveldt Awards | OP Match Game
Contact the Atenveldt Web Ministry at
Copyright © 2002-2011 Kingdom of Atenveldt.
The original
contributors retain the copyright of certain portions of this site.


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Celebrity Birthdays for February 26th
Image 1 of 6
- A Wall Covered in Tiny Ceramics? Yes, Please! - Brown Paper Bag
- CTB Podcast 68: The White Knights of America Against People - The City That Breeds
- Drawing Elsa from Frozen and stepping outside your comfortzone #disney #sketch #frozen - Alt World
- Columbia Artists' Gallery this month: an interesting grouping - Felis pushkini
- Top 10 List Of Things That Real Baltimoreans Hate About That List Of Things That Real Baltimoreans Love - The City That Breeds
- 10 Cute Things Just for You, on Friday - Brown Paper Bag


text: Konditor's wedding cakes, adult & children's birthday cakes, anniversary cakes, sports occasions, holidays, grooms, religious treats, shower cakes and favors, mini-pastries, pies, tarts, and cookies,all featured in many bridal magazines throughout Boston, Cape Cod, Rhode Island and New Hampshire to get authentic European sweets. Including Boston Magazine, The Knot, Upscale Living Magazine, and other fine wedding New England magazines. As well as Awards like Best of Boston, and the Today Show© Wedding Cake.


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A project of AUSTIN PETS ALIVE
Each share generates, on average, $18 more in donations.
Contestant in the 2011 Austin Pets Alive! Photo Contest
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All charitable donations are received and receipted by Razoo Foundation, a registered
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Homepage > Gifts & Collectibles > Gifts For Kids >
Extra Blades for 25917/8
New blades for your remote control helicopter - at an unbeatable price! If you've taken your helicopter out a time or two, it may be time to replace the blades. Fresh blades help stabilize flights for hours of more fun.
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Samsung UN75F6400 (Black)
75" 1080p 3D Smart LED HDTV
Discover more of the entertainment you love with the Samsung F6400 LED HDTV. Ask for recommendations while watching TV. Browse the web and quickly downlaod apps with Samsung's Dual Core Processor. Plus, everything you watch looks stunning in Full HD 1080p, in both 2D and 3D.


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Item #:
View all products byNutrilite®
Lose weight with a delicious, nutritious, on-the-go meal.Don't settle for unhealthy choices or missed meals! Rich, decadent shakes satisfy your sweet tooth and control hunger for just 140 calories. This healthy alternative to convenience or fast foods also provides 24 essential vitamins and minerals, with less calories, carbs, and total fat, plus more protein than Slim-Fast!® Shakes.*Trademark: Slim-Fast! (Unilever, Englewood Cliffs, N.J.). *Based on internet claims, April 2011.
BodyKey™ Ready-to-Drink Meal Replacement Shakes
BodyKey™ Meal Replacement Shakes
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On Jan. 26, bright high school students from across Wisconsin will compete in the Wisconsin Regional competition of the National Science Bowl, which the U.S. Department of Energy's Office of Science hosts annually to encourage today's youth to pursue careers in science and math. This year's regional competition begins this Saturday morning at the Milwaukee School of Engineering in Milwaukee, Wis.
Since its inception 23 years ago, the Office of Science's National Science Bowl has attracted more than 225,000 students and has become one of the nation's largest science competitions. This year, about 9,500 more high school students and 4,500 middle school students are expected to engage, many of whom will likely go on to become scientists and teachers, engineers and leaders. But first, the students will have to win through the battle of wits, and that won't be easy.
In the regional competitions, teams of four students each will be faced with tough mathematical problems and tested on their knowledge of a vast number of areas, including astronomy, biology, Earth science and physics. Regional winners will earn fully-paid trips to Washington, D.C. for the National Finals, scheduled for April 25-29. There, the students will be tested with more difficult questions, as well as a car race (for middle school competitors) and a science challenge (for high school students). The national champions will receive pretty amazing prizes.
Although the prizes will be much sought after, the real value of the Science Bowl is in the habits of discipline and deferred gratification that all of the students learn along the way; the necessity of hitting the books instead of the mall (see http://science.energy.gov/news/in-focus/2012/12-12-12/). Those hard-won habits of mind - and will- are likely to make the students successful in life long after the Finals are over. And that's what the National Science Bowl is really all about.
So let the battle of wits begin, and come out this Saturday to cheer on your favorite team!
DOE's Office of Science is the single largest supporter of basic research in the physical sciences in the United States and is working to address some of the most pressing challenges of our time. For more information, please visit http://science.energy.gov/about, and for more information about the National Science Bowl, please visit http://science.energy.gov/wdts/nsb/.


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Kidsday at Legoland in Yonkers
Kidsday reporters Chi Chi Ejikeme, Rosana Gest, Rishab Sharma and Kyle Wiblishauser, from Candlewood Middle School in Dix Hills, visit the Legloand Discovery Center where New York City landmarks are made from the legendary plastic bricks, and kids delight in rides and workshops that are Lego-based. Videojournalist: Patrick Mullooly (March 28, 2013)
More in New York City
- Fleet Week returns to NYC
- Horse-drawn carriage debate
- 9/11 Museum preview
- Funeral for NYPD Officer Dennis Guerra
- Little-known secrets of Radio City Music Hall
- Escape the Room game in NYC
- New York World's Fair pavilion from 1964 opens for 50th anniversary
- Cat Café debuts in Manhattan
- Auto Show opens in NY
- WrestleMania 30
- WTC run raises money for cancer
- NCAA tourney returns to Garden
- Raw: NYC Freedom Tower B.A.S.E. jump
- NYC's St. Patrick's Day parade
- Buildings destroyed in gas explosion
More video
- Liquor ban set for Fire Island beaches No verdict yet in cop killer case
- Protest in Brentwood over garbage hauling A vape shop experience in Franklin Square
- LIer wins $3M with scratch-off ticket Leah Cuevas pleads not guilty in slaying of Chinelle Browne
- 5-alarm fire burns through stores in Williston Park Mourners fill Brooklyn church for funeral of Eric Garner, who died after NYPD arrest
- Death of Nassau jail inmate prompts investigations Fairway opens in Lake Grove
- Kidsday meets The Band Perry Kids learn hockey at Islanders minicamp
- 'Idol' hopefuls audition at Nassau Coliseum East Rockaway teacher discusses cheating accusations
- West Hempstead man soldiers on making Civil War miniatures Cops: Toddler pulled from Sayville pool in serious condition
- Long Island's summertime sanctuaries Manorville man arrested in 1990s slayings
- NYPD pulls down white flags from Brooklyn Bridge Cops probe fatal crash on Hempstead Turnpike
- Sen. Schumer presses Congress for highway funding Huntington Historical Society renovating headquarters
- Nassau officials call on state lawmakers to improve boating safety regulations Dix Hills man arraigned in mother's assault
- A tour of the Fire Island Lighthouse Alec Baldwin's former residence highlights tour of Massapequa historical sights


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