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We have no fear this week – after all, we're discussing "the least dangerous branch." And yet, we find ourselves wondering how the federal judiciary has oh-so-meekly taken over the duties of the other two branches of government. Cato Scholar and veteran court-watcher Walter Olson explains the perils of judicial activism by unelected judges. But Clark Neilly of the Institute for Justice warns that "judicial abdication" can be just as bad – with examples of (ouch!) forced sterilization laws. Throw in some background about the Founders' fear of judges "construing" the Constitution and you get a cracking good discussion of the real meaning of Article III.
Adam's book, The Naked Constitution, is now available! Order it here.
You can subscribe to this podcast by following the instructions here. Direct link fans, click here.
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Clark Neilly is an American hero.
- #1 ·
- October 16, 2012 at 3:17pm ·
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Outstanding overview of the central issue of judicial review, this is a great podcast, I hope I never have to choose between this and "Law Talk".
A couple of observations from a Canadian lawyer:
Solicitation of appellate opinion by the Crown (the government) on a matter of constitutional significance in the absence of private litigants (a "reference") is a practice of long and uncontroverted standing in Canada. How can two totally opposite conclusions arise out of a very similar legal tradition?
A split decision on a constitutional matter is a systemic failure of judicial review, and renders the judicial panel a de facto legislature. How then can you argue that a legislature must never be the ultimate arbiters of the constitutionality of a particular piece of legislation?
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- October 17, 2012 at 7:28am ·
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The podcast almost seemed too short. Clark Neilly brought a more libertarian perspective to the Constitution than I am used to hearing.
I was only disappointed that people seemed to be talking past each other a little on the issue of judicial activism and the "living" constitution.
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- October 17, 2012 at 9:39am ·
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The panelists discussed two forms of "judicial activism" in this podcast. One, holding a law to be unconstitutional without proper grounding in the Constitution. Two, distorting a statute under the guise of interpreting it. A third form of judicial activism is possible, namely political manipulation.
Sandra Day O'Connor voted consistently on the pro-life side of abortion cases until the Webster decision. At that point, with Kennedy newly appointed to the court, there appeared to be a majority of five for overturning Roe v Wade. Suddenly O'Connor switched sides and voted to save Roe.
Why the pro-life votes, and then why the switch? Her "pro-life" votes had no legal impact while she was part of a minority Nevertheless, they had the entirely foreseeable political effect of cementing the pro-life movement to the Reagan coalition. Was that her goal? If so, O'Connor was the most successful judicial activist in history. Reagan would not have been nearly as successful without pro-life backing.
Justice Souter voted to uphold restrictions on abortion counseling in Rust vs Sullivan. Later, he voted to uphold abortion. Was his vote on Rust a political payback to George Bush for appointing him?
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- October 18, 2012 at 8:24pm ·
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This one should be interesting
'Four Days in 56: A Moment In Time' is the newly announced FTD Book (only, no CD) by "Return To Tupelo" producer Michael Rose which chronicles the four days from early 1956 as Elvis barnstorms from Detroit through...
Link To Original Article
This one should be interesting
See See Rider
I'm curious to see what the cost will be, especially since this book won't be issued with an accompanying CD...
TCB-World...OPEN for business!!!
Looks great!
i sure can't wait for this book , one person who is involved with the photos has some of the best ones from this era.

subset: commoncrawl


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The KCRW MUSIC BLOG provides a sneak peek into the inner workings of the Santa Monica public radio station's famed music department.
Expect a steady flow of new music discovery of "Artists You Should Know," selected by KCRW Staff and DJs and including streaming mp3s. Also, enjoy video clips of our favorite songs from our own Morning Becomes Eclectic in-studio sessions, as well as the EXCLUSIVE material that we are sometimes given to share with our readers!
Find out about upcoming musical guests, behind the scenes information, reviews and video highlights of live performances, exclusive news tidbits, event announcements, and updates on KCRW Presents, the Guest DJ Project and Eclectic24's Album Preview.
The KCRW Music Blog is curated, edited and co-authored by Rachel Reynolds, KCRW's music publicity director — and longtime music insider, with additional posts from KCRW DJs, staff volunteers and many other special guests.


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The relationships and memories you build through the years as a team photographer are priceless.
You have a special entrée to a very unique group of characters in the universes' daily theater.
As each season unfolds you begin to learn and really understand the inner-workings of your football club. It's virtually a big wheel with many cogs that lock together to keep the flow, rhythm and unity of TEAM in balance and running smoothly.
We all know players become a significant part of that circle in motion. Not one player looks alike, acts alike or plays alike, but intriguingly they all fit together.
When you have a missing link due to injury, a trade or — tragically — a loss like we had yesterday with Kenny McKinley, the orbit in which the club operates takes a hit.
Kenny was a very unique cog. As a second-year, 6-foot, 183-pound player, he was one of our more recent squad members that at least in my dreams made me feel like I might have been able to step onto an NFL field. That's where it ended, though. He was deceptively fast, had good hands and carried as big of a smile as I have ever seen in the league.
Generally, players are pretty good at small talk but not very good on long talk. I think because of his fun-loving personality, McKinley and I connected early on in his career, and we had many good conversations often peppered with humor.
Through the years I have tried to be courteous, friendly and supportive to all players, but it is hard not to have favorites. Kenny certainly was one.
Just as it was with Darrent and Damien, it will take the big wheel that drives the organization a while to get back in sync. But with time and heavy infusions of love, support, counseling and determination, all will realign and begin to revolve efficiently once again.
May that ever-present smile of Kenny's shine down on us to keep the TEAM spirit and unity alive and the wheel turning.
God bless No. 11.
-Eric Lars Bakke
Tags: 2010, Denver Broncos, Eric Lars Bakke, Kenny McKinley


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Keeping the Faith
A True Act of God
Ronnie McBrayer is responsible for this content, which is not edited by the Wilson County News or wilsoncountynews.com.
June 1, 2011
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"Maybe God finally got the attention of the Japanese," a lady said to me in the aftermath of the recent Tōhoku earthquake and tsunami. After I peeled myself off the ceiling, I asked her what in the world she meant by such a statement. She went on to speak about idolatry, the evil Buddha, and Pearl Harbor. When she finished I resumed my place on the ceiling tiles.
It happens every time a major natural disaster strikes, and it doesn't matter if it is in Japan, Europe, Haiti or New Orleans. Pontificating preachers, tawdry televangelists, and their minions begin pointing fingers, blaming the victims, and speaking of God's raging vengeance. Even insurance companies get in on the fault-finding, referring to otherwise inexplicable disasters as "acts of God."
An act of God? Really? What about the crashing of tectonic plates, the inherent danger of living on a coastline prone to major hurricanes, the tornadic collision of cold fronts with warm air over the Great Plains, and the natural eruption of lava from the earth's crust? These are native conditions of our planet, not the fickle trigger finger of an angry God.
I know that is not the response for which many Christians are looking, because we want intractable answers to all of our questions. We want to be able to provide all the divine reasons for justice/injustice in the world (even when we are incapable of discerning the divine or justice). And we hold on to words like God's "control, sovereignty," and "judgment" over the world as a thin defense mechanism when we have no other explanation.
I'm not saying that God isn't sovereign over Creation. But I am saying that we don't understand what that means, and we have no business whatsoever sitting in judgment over those who now face unfathomable suffering. Granted, I can't unravel the enigma that is a loving God presiding over an often unjust world, but I cannot accept the "act of God" explanation for so much misery.
I do not believe that it was God who caused the Japanese earthquake. Rather, it is God who will now enter the sorrow and be with those victimized by it. It was not God, who with a cosmic breath forced the ocean waters onto the Tōhoku shore. Rather, it is God who now weeps with those left to bury the dead.
It was not God who systematically and vindictively planned this disaster. Rather, it is God who will be with the Japanese every step of the recovering process in a life that is terribly unjust. How will God do this -- join those who suffer? Through you and me.
As a Christian, I believe that the greatest divine revelation is the appearance of Christ, who showed us in the flesh what God is really like. Sent from God on a truly earth-shaking mission of grace, he now sends his followers to do the same. "As the Father sent me," Jesus said, "I am sending you."
I can't hear those words, or witness human suffering, without thinking of my friend Walt DeNero, former Director of the University of Georgia's Fanning Leadership Center. He used to tell a story every time he gave a lecture, a story about two log-sitting turtles, discussing world events.
One turtle said, "I wonder why God allows so much suffering in the world? Sometimes I'd like to ask him 'why' when he could do something about it." The other turtle then said, "Well, why don't you ask God that question?" And the first one responds, "No. I am afraid God might ask me the same thing."
Quit wondering if God got the attention of the Japanese. Ask instead, "Did God get my attention?" For now is the time to give, to help, to love, and to become the hands, feet, heart, and compassion of God to those who hurt. Now is the time to redefine "act of God," not as a cataclysmic disaster of the divine kind, but as a deed of love and grace toward those who need it most.
Ronnie McBrayer is the author of "Leaving Religion, Following Jesus." He writes and speaks about life, faith, and Christ-centered spirituality. Visit his website at
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Other Keeping the Faith
February 2014
Keeping the Faith: More than Words
(February 13, 2014)
Keeping the Faith: Like a Rock
(February 12, 2014)
Keeping the Faith: Turn Down the 'Stinking...
(February 11, 2014)
Keeping the Faith: You Will Be Free
(February 10, 2014)
Keeping the Faith: The Safety Net
(February 2, 2014)
January 2014
Keeping the Faith: Clear Communication is...
(January 17, 2014)
Keeping the Faith: Let It Be
(January 17, 2014)
Keeping the Faith: Choose the Future
(January 11, 2014)
November 2013
Keeping the Faith: Never Submit
(November 26, 2013)
Keeping the Faith: Hope over Hysteria
(November 15, 2013)
October 2013
Keeping the Faith: The Ones Jesus Loves
(October 13, 2013)
August 2013
Keeping the Faith: No More Show-And-Tell
(August 18, 2013)
Keeping the Faith: Take it Outside
(August 15, 2013)
Keeping the Faith: Catching Up
(August 9, 2013)
July 2013
Keeping the Faith: Seeing Stars
(July 9, 2013)
Keeping the Faith: Mixing is a Mistake
(July 3, 2013)
Keeping the Faith: You Have to Trust Somebody
(July 2, 2013)
June 2013
Keeping the Faith: Thanks Dad for Wising Up
(June 28, 2013)
Keeping the Faith: Multitasking Madness
(June 27, 2013)
Keeping the Faith: School's Out
(June 14, 2013)
Keeping the Faith: A Special Welcome
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May 2013
Keeping the Faith: Choose To Be Happy
(May 17, 2013)
Keeping the Faith: A Saint Goes Marching In
(May 10, 2013)
Keeping the Faith: Just Hang On
(May 7, 2013)
Keeping the Faith: The Wisdom of Simplicity
(May 7, 2013)
Keep the Faith: The Power of Now
(May 6, 2013)
April 2013
Keeping the Faith: Blowin' in the Wind
(April 16, 2013)
Keeping the Faith: Where Nothing Is Sacred
(April 8, 2013)
March 2013
Keeping the Faith: Bad, Good, and Better News
(March 30, 2013)
Keeping the Faith: The Carpenter is Dead
(March 29, 2013)
Keeping the Faith: Get Humble, Get Holy
(March 25, 2013)
Keeping the Faith: Walk On
(March 20, 2013)
Keeping the Faith: How Far is Heaven?
(March 18, 2013)
Keeping the Faith: God Said It…And That Unsettles It
(March 15, 2013)
Keeping the Faith: Hard Grace
(March 13, 2013)
Keeping the Faith: Some Last, Some First, All Equal
(March 8, 2013)
Keeping the Faith: More Than We Can Stand
(March 1, 2013)
February 2013
Keeping the Faith: Oh the Tangled Web We Must...
(February 25, 2013)
Keeping the Faith: Minding Our Business
(February 21, 2013)
Keeping the Faith: For 10,000 Hours…Or More
(February 8, 2013)
Keeping the Faith: Some Assembly Required
(February 4, 2013)
January 2013
Keeping the Faith: In the Arms of Love
(January 18, 2013)
Keeping the Faith: Oh the Tangled Web We Must...
(January 5, 2013)
Keeping the Faith: It's Time
(January 4, 2013)
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Why #12 is at the heart of Paleo.
by Jennifer Higgins on 09/09/12
Most of us, when pressed to define what it means to eat Paleo, rattle off a list of foods we are not supposed to eat. I think it is best to think about what you should eat. Put yourself in the footwear of the hunter-gatherers that lived where you now live. They only ate what was within their ability to capture (or trade/transport). They didn't fly in crates of mango. Your environment, even ours here, in the harsh Sonoran Desert, has many interesting, sustainable foods to offer.
Ironically, I think that this area is where we get into a little bit of "grayness" in our knowledge of what our hunter-gatherer ancestors really ate. In the physical archeological record remains of hunting tools and animal bone are prevalent whereas remains of plants foods are not. We do know that many hunter-gatherers made significant use of the plant foods in their environment, not always for a primary caloric resource, but for nutrient and medicinal needs. We also know that the methods by which Neolithic (post-Paleo) traditional peoples prepared their nuts, seeds, legumes and grains was wise and deliberate. They soaked, sprouted, and fermented. Exactly when did humans begin these practices? We don't know.
We know that in modern times, non-agriculturalist Sonoran cultures used foods like the mesquite pod and its seeds.
So, if you are eating a non-agricultural diet here in the Sonoran desert, I think it is quite legitimate to use a food like mesquite, despite the fact that in general, the list of forbidden foods on a "Paleo diet" includes legumes like the mesquite.
For many people who care about their food supply, modern day dietary considerations such as the environmental impact of our food supply factor into food selection. Many conscious eaters are interested in the sustainability of their dietary choices. This is, after all, one of the primary ways the Myth of Vegetarianism was propagated. Local, native foods such as mesquite and chia here in the desert, are often the easiest to grow organically because they are in evolutionary harmony with their environment. Does it really make sense to eschew a food like mesquite that can be produced with very little (or maybe no) detrimental effects on the environment because it is a legume? If our ancestors learned how to prepare the foods so that their nutrients become bioavailable to us should we turn our back on that wisdom? If our current health allows us to ingest mesquite without suffering ill effects then perhaps mesquite can be a part of our diet.
Let's look for some mesquite tortillas at the Farmer's Market!!
Not in the Mood for a Mess...
by Jennifer Higgins on 05/16/11
I love fish, but hate cooking it in the house. The smell and the messy cooking pans are just not enjoyable for me. I cook it outside on the charcoal grill. Same for steak. Outside is better. We needed something easy for lunches this week. Second to last week of school for the kiddos and it seems busier than usual. Decided on Fish Salad Verde. Although it is true that cutting vegetables initiates their deterioration and loss of vitamins, I occasionally pre-cut things if I know the week will be busy. This Sunday I chopped a green cabbage, 5 baby zucchini and a bunch of cilantro. I wedged a couple limes too and bought some salsa verde. Store the vegetables separately so that they retain their individual flavor. I grilled two packages of tilapia. As long as you get the grate of the grill super hot before you put the fish on, and you don't try to flip the fillets until they are a little browned on the side, you don't need to add any oil. I avoid brushing the fish with oil because I don't really want to eat extra grilled polyunsaturated oil. After I took the fish off the grill I sprinkled it with cumin, Mexican oregano and lime juice before putting it away.
It is really easy not to just throw a handful of the vegetables, a piece of fish and a lime wedge into a travel container with a spoonful of salsa verde. If you are looking for some extra fat, avocado is delicious on this!
ALKALINIZE with GREENS for PERFORMANCE and RECOVERY
by Jennifer Higgins on 04/19/11
A green love note for all the Coaches at CrossFit Works. Ingredients for their own Green Smoothie.
Met with a certain amount of skepticism by certain people who verified that it all goes in the blender together...and, yes, you drink it. Less work than chewing up those interminable salads!
Many athletes and people who begin a fitness or training program wonder about what they should eat to aid in their recovery. People start talking about proteins or carbohydrates or purchase expensive powdered mixes or consume corn syrup in artificial coloring-filled "sports drinks". Many performance oriented folks are very savvy about clean protein with a high percentage of their carbohydrates post workout. We can talk about branch chain amino acids and creatine and all those useful things. It is rare to hear mention of green vegetables in a conversation about sports recovery. Isn't post-workout nutrition the one place where green vegetables don't matter? Afraid not. Greens are especially meaningful in these days of increasing heat and profuse sweating.
Let's not let your stereotype of the yoga/juice bar crowd prevent us from developing a close relationship with the green smoothie for recovery. In fact we can even learn a little bit from some old school "doping"...soda doping. Athletes involved in high intensity, anaerobic sports have been shown, clinically, to improve speed by ingesting baking soda. Baking soda is a powerfully alkalinizing substance which is thought to assist performance by increasing the rate at which the acidic muscle waste products can be removed and the production of ATP kept high. Clinical studies are more in agreement about the performance boosting effect of baking soda than a lot of the other fancier, more expensive performance aids. Ummm, yes, unpleasant digestive side effects can occur, as well as the negative effects of ingesting large amounts of sodium (baking soda is sodium bicarbonate). OK, so I'm not suggesting baking soda for performance enhancement, I'm just providing a little background to get you to take the alkalinity of the body seriously with regard to training and performance.
Our ability to benefit from our workouts is determined by our ability to recover from them. Recovery involves the inflammatory process, the anti-inflammatory response, glycogen replenishment, muscle building and bone modeling/construction. There is a wide assortment of nutrients involved in these complicated metabolic processes, but one controlling condition for many of them is our pH, particularly the pH of our blood stream. Working out, and heavy breathing increases acidity in the body. Healing , recovery and rebuilding happens most effectively at a slightly alkaline pH. If we remain in an acidic state we risk breaking down muscle tissue and cannibalizing our bones and losing calcium. Your body tries to restore alkalinity by releasing calcium from your bones and nitrogen from your muscle tissue-exactly what you don't want! We can easily use food to quickly restore alkalinity to the body. The best foods (those with the most basic-producing pH) to restore alkalinity to the body are the vegetables and some fruits. Spinach, celery, carrots and zucchini are all good. Blend them up in your blender with water, ice and a lemon wedge. Add mint, parsely or basil if you'd like. Raisins, black currants and bananas are also alkaline producing. If weight loss is one of your fitness goals choose the vegetables over the fruits.
Raw greens also provide lots of minerals (especially the more bitter ones like dandelion greens), plenty of electrolytes and a dose of heat sensitive vitamins like Vitamin C.
Nutrition Research and Men or Never Be Without Sausage!
by Jennifer Higgins on 01/12/11
The effect of prenatal, pre-conception and lactational nutrition has always been at the center of my interest in food and health. The majority of health care practitioners are deathly afraid of discussing pre-natal and pre-conception nutrition with women because they don't want women to feel guilty if their child has a health or behavioral issue that might be related to Mom's poor nutrition. Health care practitioners are afraid to discuss issues of nutrition with breastfeeding Moms (lactational nutrition) for the very real reason that if Mom thinks her diet is bad for her baby she will quit breastfeeding rather than change her own diet. We have lost touch with an incredibly important aspect of reproduction that was a hallmark of traditional cultures: what you eat is directly correlated with the health of your child. Even the most "primitive" of peoples had special nutrition practises for newly married couples (preconception) or pregnant and breastfeeding women. Foods such as raw organ meats, fish eggs, and bitter herbs and weeds were carefully collected by the families and hunters of a group and reserved for members of the group who were in child-bearing mode. Gathering these special foods was performed at great risk to the group often involving trading with an enemy or treacherous expeditions. When asked why they take such risk to procure special foods traditional peoples don't say "because decades of research finally convinced us that adequate folic acid prevents neurologic defects". They say "because without these sacred foods for the parents the children are not strong". The reality of hunter-gatherers was that a child with a significant health issue at birth would die and even a small issue, which we don't even consider a disability today, like poor eyesight or crooked teeth, would likely mean that child did not reach adult hood or could not hunt or support the group. There is no room in this discussion for blame. Guilt is not powerful. Knowledge is power. With knowledge and power comes responsibility. Responsibility is certainly a heavy burden at times, especially when it comes to raising children. During the last few centuries of industrialization we have forgotten our sacred food practises, so we rely on research. Recent research finally is getting around to handing some of the power for healthy babies over to the Dads!! We mostly think of men as sperm donors who either are "good" husbands and fathers or "bad" ones. Our concept of the importance of preconception nutrition for men has been stuck at knowing that if men had really poor nutrition their fertility would drop and they would have trouble fathering a child at all. Slowly, slowly research is digging more deeply into the effect of a father's nutrition on his future children. A fascinating study just published discusses the relationship between the protein intake of males and the cholesterol and lipid synthesis of their offspring:
"The phenomenon, called epigenetic inheritance – where changes in gene expression not caused by changes to the underlying DNA sequence are passed from a parent to a child – may be relevant to a number of illnesses. Researchers fed different diets to two groups of male mice – the first set receiving a standard diet, while the second received a low-protein diet. All females were fed the same, standard diet. They observed that offspring of the mice fed the low-protein diet exhibited a marked increase in the genes responsible for lipid and cholesterol synthesis in comparison to offspring of the control group fed the standard diet – indicating an increased risk of heart disease. Previous studies have suggested a father's lifestyle can come back to genetically affect his kids – but were unable to rule out socioeconomic factors."
I look forward to the day when men and women will discuss freely and openly with their health care practitioner and their families, the impact of preconception, prenatal and lactational nutrition on the next generation. In the meantime, although my childbearing days are firmly behind me, I'm not going to be one of the low-protein lab rats. Did you know that a couple pounds of chicken sausage cooked up on a Sunday evening is better than an Instant Breakfast on Monday morning? Sometimes I have been know to run late and lack organization in the morning, so while finding homework, computer cords and packing lunches, I just throw my chicken sausage into the nearest appliance that provides heat (pan on the stove, toaster oven) and then I dump it in a bowl and it becomes travel food. You just never know when, at the stoplight during your morning commute, a movement in the car next to you will catch your eye, you will look over expecting to see someone sipping a syrupy "coffee", eating a "breakfast sandwich" or applying mascara while talking on the phone. Instead you will see a completely organized, saucy mother of two boys, eating sausage with her fingers out of a hand made bowl. Mother and boys might be singing along with some classic rock at the same time because eating sausage in the car just calls out for accompaniment by Lynyrd Skynyrd. I believe Lynyrd Skynyrd is also the proper way to prepare for Spanish quizzes and multiplication tests. Try it.
What to do with a Limequat
by Jennifer Higgins on 01/02/11
We have an abundance of citrus fruits ready here in Arizona. Go to the Farmer's market and get some. It is so important for food diversity and security of our food supply (as well as taking in a wider range of nutrients on a regular basis) that we try and eat more unusual plant foods. Many of the more unusual species are better suited to growing in your own local environment. Kumquats are a tiny little orange citrus fruit that are eaten whole (skin and all). Limequats are similar except they are yellow, larger and delicious! Unlike larger conventional citrus fruits the "quats" are actually eaten especially for the skin. It is the inside flesh that is the sour part.
I have encountered so many people who don't know what to do with these little citrus fruits even though they have a tree full of them! Aside from eating them whole you can use the zest to make delicious sauces. Using zest in recipes is lightening fast if you get yourself one of these cheap microplaners from the hardware store (see picture). Here is a ghee, parsley, limequat sauce that we had on grilled salmon for our Christmas dinner.
2/3c ghee (clarified butter)
1/4c finely minced fresh flat leaf Italian parsley
zest of 4 limequats
Let everything sit at room temperature for a couple hours so the flavors meld.
It's Gravy...
by Jennifer Higgins on 11/23/10
Gravy used to disgust me. I liked my turkey and potatoes dry as a kid. I'm not sure if this was a personal issue with stunted development or a commentary on the gravies I was served. Gravy is now the best part of any roasted meat meal, including the Thanksgiving behemoth, the turkey.
It is possible to get very sophisticated about terminology regarding gravy. "Gravy" is a thick, flour-based sauce. Potentially disgusting. A reduction sauce, or deglazed stock is thinner, more flavorful and all around more delicious, not to mention easily Paleo. Although we will serve this at our Thanksgiving table, and we will serve it out of a gravy boat, and we will call it gravy, it is not truly "gravy", it is a deglazed, reduction sauce. And it is better.
The first thing about making gravy is that if you are one of those super-stress freak type cooks who focuses more on the end result than on the process you need to get a hold of yourself. The gravy will be made after the turkey comes out of the oven when all the relatives and guests are peppering you with offers of "help" and/or asking when the food will be served. You will be tempted to rush and give in to this outside pressure. Don't do it. The final moments before a large meal with a roast of meat are sacred. Everyone but your true assistants steps aside. It is nice if the meat carver is a different person than the gravy maker. Do as my grandfather always wanted, and warm your gravy boat or dish on the back of the stove. Nothing takes a gravy downhill faster than pouring it into an ice cold dish.
If you begin the roasting process with that Holy Trinity of herbs (sage, rosemary and thyme) mixed in to softened butter, you will not have any worry regarding the flavor of your sauce. I slather this herb butter under the skin of my turkey as well as all over the top before it goes in the oven. Turkey skin is hardly attached to the meat, so this is easy. I use this melted butter as part of the pan drippings that I baste the turkey with during cooking. Once I remove the turkey form the roaster to the carving board I have a large pan full of delicous drippings. If the turkey was particularly succulent and there is a large amount of fat, I pour some of it off. I keep about 1 cup of fat in the roaster and all the other liquid and drippings. If you let your turkey get too dry during cooking you might need some additional stock or water. You can have additional stock on hand by simmering the "giblets", (the neck etc... that is in a little bag inside your turkey usually) in some water while the turkey is roasting. I like about 1 1/2c of liquid to 1c of fat, but to be honest, I usually just leave EVERYTHING in the roaster and get started. I take 1/2c of drippings out of the pan and put them in a pyrex measuring cup. I add 1/4c of arrowroot powder and I mix like mad until there are no lumps. Arrowroot is not as forgiving as flour about yielding up its lumps later on in the process. My grandmother's edition of The Joy of Cooking asserts that arrowroot will make the most delicate textured sauce! This gem of a book also reminds us that arrowroot has a neutral flavor and, unlike flour, does not need to be cooked to remove its "rawness". Arrowroot also has a calcium-base which makes it nice for the Paleo crew. Now, add your arrowroot mixture back into the roasting pan which you should have on a burner with the heat on medium. Whisk vigorously! At this point, your sauce is finished except for the addition of salt if you want it. I sometimes throw some onions, garlic, carrots, white wine etc... in around my roasting meat. You can use this as part of your sauce by removing all chunks of vegetables and blending them with stock before returning them to your roasting pan.
Cranberry Sauce-truly hunted and gathered
by Jennifer Higgins on 11/20/10
Combining new and unusual flavors is one of the most rewarding expressions of culinary artistry. Our global food world has opened up a whole new array of tastes and ingredients to us in the kitchen. This is exciting and makes for some delicious recipes, but it also allows us to engage in some eating habits that are extremely suspect in terms of sustainability. The presence of international flavorings certainly takes us a long ways away from the flavor experiences of our hunter gatherer forebearers. We are approaching the Thanksgiving holiday. There is no shortage of writings on the meaning of Thanksgiving, food and the politics of settling the United States. Personally, I am grateful for a day of family, food, rest and feasting and I believe it is a wonderful day for many of us. However, I also spent many years learning about the history and politics of European settlers and the Native peoples they displaced. This blog is also not the place for an evaluation of that shocking chain of events. This blog is about food and hunter gatherer food traditions. We have robbed the native people's of the United States of many of their food traditions, either by hunting their food supply to extinction, forcing them off the land that sustained them, or by wreaking ecological havoc with water usage practices and invasive species. On this Thanksgiving Day, when we are supposed to be honoring the eastern native peoples, the Abenaki and their neighbors, for saving the helpless, starving pilgrims let's take a moment to be true to the food traditions of those people. Today, we begin with that deep red staple, the cranberry. Cranberry sauce is on many tables only once per year. For some of us it comes jellied in a can and for others we get more adventurous combining cranberries with cinnamon, cloves, oranges and sugar. I'd like you to think about how cranberries would have been used by the Abenaki (or maybe the pitiful pilgrims). Cranberries grow in a swamp where there are nice cold winters. They are primarily a crop of New England. Gathering cranberries is a spectacularly fun activity. There are no thorns like raspberries, you don't have to bend over like strawberries and there aren't zillions of flies and mosquitos like blueberries. In my experience you paddle down a lovely blue river on one of the final brilliantly sunny warm days of the season in your canoe. You paddle up to the bushes alongside the river and you reach out and pick the cranberries and toss them into your basket. If you are brave and adventurous you might climb out of the canoe and cautiously pick your way into the bushes hoping not to misplace a foot and end up waist deep in really cold water!
If we put our minds to the ingredients available to the Abenaki or other early New England settlers (who had used up all their ship stores) we quickly realize that cane sugar would not be available. Citrus fruit was certainly not around, nor were the spices of Asia and Africa. However, gelatin was available in great quantities as well as three wild sweeteners: birch syrup, maple syrup and honey. I made mine with birch syrup.
The Roots of Cranberry Sauce
1 bag organic cranberries, washed
3T powdered gelatin (this obviously is not the form the original Thanksgiving kitchen would have possessed)
1/4-1/2c birch syrup
Clean water
Cook cranberries in 1/4c water on low heat until they soften and burst (about 15min).
You can either press the cooked cranberries through a sieve (wait til they cool) or you can dump them in a blender. I used the blender because I want to eat all the skins and seeds. In my blender I added the birch syrup. Blend until smooth. In the pot you cooked the cranberries in add 1/4c water and heat so that you can dissolve your gelatin in it. Stir up your gelatin until it dissolves and then pour the blended cranberries and sweetener in with the dissolved gelatin. Stir well. Use any type of glass mold or dish that is smooth. If you are worried about removing the sauce from the mold you could line the mold with saran wrap, but let the sauce cool a little before you pour it in. Pour the sauce into the mold and refrigerate for several hours. The flavor of my sauce is deep, rich, and tart, but it is actually less sour than many of the overly sweet canned sauces I've tasted.
Honor the hunter gatherers that gave us this holiday.
Minerals for your bones, from bones
by Jennifer Higgins on 11/16/10I believe one of the single biggest flaws in the average Paleo person is the absence of bone stock in the diet. It is absolutely true that paleolithic people did not use dairy and that dairy foods are not required for optimal calcium intake. However, non-dairy eating, paleo person had an extremely good, frequent source of not only calcium, but every other mineral that is required to create strong bone in our body. They got these bone building minerals straight from...other bones. One early cooking method used by several indigenous cultures involved placing chunks of meat and bone into a vessel containing water and heating the contents either over fire or by adding hot stones to the mix. Bones were cracked open and the marrow eaten out and they were sometimes ground and eaten powdered. Fish bones from small fish were always eaten whole (which is why sardines with the bones in are such a good source of calcium whereas boned sardines are not). Even our great grandmothers fed their families bone minerals. A few generations ago no self respecting head-of-the-kitchen would have thrown away a chicken carcass or beef knuckle bone. It would have gone into the stock pot. Modern day Paleo folk who sustain themselves on salmon fillet, boneless chicken breasts and ground beef are missing out. Have your kids do the following experiment just to make it fun. Try to bend a chicken thigh bone. Feel that it is hard. Soak the bone in vinegar for 24 hours. Now check it out. It is rubbery. All the hard minerals like calcium have been dissolved by the acid in the vinegar and are now in solution in your water. Here is how to do it as a delicious stock instead of as a science experiment.
1 chicken carcass precooked. My family likes roast chicken so I use the leftover gristly pieces and bones from our roast chicken. I take any leftover meat off before this process.
Fill a large stock pot with non-chlorinated water. Add 1/4c of vinegar (you won't taste it in the soup). Add the carcass (don't add the leftover gravy or gelatin). Add a couple bay leaves, a few celery stalks, a quartered onion and a few hunks of carrot. Leave this pot at room temperature for about 2 hours.
Bring it to a boil on the stove and then turn it way way down, until it is just barely simmering. Leave it simmering for about 1-2 hours.
Let the stock cool just a little. I set up a large colander over a huge pot or bowl and I dump the contents of the pot into the colander. All the beautiful stock drains into the bowl and I get rid of the rest.
Now you have a plain chicken stock that you can use right away or freeze for later. All winter long you should be consuming bone stock daily. Soup for breakfast is my favorite in cold weather.
Make your own Superfood... Mayonnaise!
by Jennifer Higgins on 11/10/10Mayonnaise is creamy, delicious, rich and…Paleo. For those of you missing your creamy dairy, make some mayonnaise and it should make you feel like you ate something creamy and cow-like. Mayonnaise is not supposed to be sweet and cloying. It should be complex and delicious.
Homemade mayo will include raw eggs, olive oil, mustard, sea salt and an acid like raw apple cider vinegar or lemon juice. The use of raw eggs calls for a conscious search for clean food. There is nothing dangerous about raw eggs if your own immune system is decently functioning, and if your eggs are from a farm that cares for its animals and grounds. Remember that salmonella bacteria is all around us. Kids and old folks or those with autoimmune diseases are the ones who suffer seriously from food poisoning. It doesn't make sense for us to try to sterilize our food. It makes sense for us to repair our immune systems and to restore the microorganism populations that kill the pathogens in our guts.
Homemade mayo with raw eggs is an extremely enzymatically-rich sauce. Another way to improve your homemade mayo, to turn it into a super food, is to use liquid whey. Liquid whey is a blip in the Paleo approach since it is derived from dairy. Whey is the clear liquid you see on top of yogurt. Using whey enables you to create a lacto-fermentation process such as is used to make traditional saurkraut or Korean kimchi. Anybody who says hunter-gatherers did not eat fermented foods does not understand lacto-fermentation. This is different process from yeast-sugar fermentation which results in alcohol. In lacto-fermentation the process derives from lactic acid producing bacteria. These are many of the bacterial strains people pay money to get in a probiotic nutritional supplement. Lactic acid producing bacteria are the microorganisms that create an inhospitable habitat for pathogenic bacteria like salmonella. You can make your own lacto-fermented foods without whey, but it is an extremely hit-or-miss process which terrifies many people because we have lost the intuitive sense, as well as the food-crafting techniques, to recognize when our fermentation has gone correctly versus when we have cultivated the wrong types of microorganisms. Therefore, please keep in mind that you ABSOLUTELY CAN LACTO-FERMENT WITHOUT DAIRY. Using liquid whey makes the process easier.
Today I added 1 teaspoon of chipotle puree to my homemade mayo so that it made a creamy, spicy dressing for some mahi mahi chunks I had grilled the day before. Here is the recipe:
2 egg yolks + 1 egg at room temperature (or warm the blender jar)
¾ c olive oil (don't use the extra virgin, green oil, use the cheaper variety or your may will have a decidedly olive oil flavor)
1/2t sea salt
2T raw apple cider vinegar
1/2t Dijon mustard
1T whey
Place all ingredients except olive oil in your blender and blend on low until well mixed, drizzle in the olive oil extremely slowly while the blender is running and then do the same with the whey. Leave at room temperature for 6-8 hrs, then refrigerate. It will last a few weeks. If you don't use whey, refrigerate your mayo right away and it will only keep a week or so.
To make your own whey you have two choices.
1. If you have access to raw milk, pour raw milk into a quart jar and leave it for 2-3 days at room temperature until it separates. The clear liquid is whey.
2. Purchase a large container of unflavored, plain, whole milk, organic yogurt. Dump the whole thing into a thin, linen dish cloth, tie the dish cloth up and hang it from a hook at room temperature over a large bowl. Over about 24hrs all the whey will drain into the bowl. In the dish towel will be a cultured , cream cheese that if you have anyone in your life who eats dairy , will be a lucky beneficiary.
North African Steamed eggs
by Jennifer Higgins on 11/01/10
summer I had a chance to eat brunch with my sister at Amanouz Cafe, a
Mediterranean- North African restaurant in North Hampton, MA. It was a
great paleo brunch without any sense of loss and even with new things to
try. The spicy lamb sausage links served with a little onion, tomato
salad were unbelievably tasty. The eggs were spectacular. One plate of
eggs had a buttery herb sauce over the eggs and the other plate of eggs
had a spiced tomato sauce. The most noteworthy thing about the eggs
was that although they appeared scrambled (my favorite) they were
actually steamed. Most of us only think of poached eggs when we think
of steaming eggs. Those of us who enjoy our eggs scrambled up and
cooked in a skillet, are unfortunately ruining the eggs in the process.
Scrambling the yolk and then subjecting it to the temperature of a hot
skillet oxidizes the cholesterol in the eggs and damages the Omega-3
fats in the yolk as well. This is an issue many eaters of eggs are
willing to accept, especially those of us who do not like egg whites
separately no matter how they are cooked! However, scrambling the eggs
and then gently steaming them prevents you from wrecking the delicate,
beneficial fats in your egg yolks. You need to have an egg poacher or
heat proof cups (ramekins) to put the eggs in and then the cups sit in a
shallow water bath that is gently simmering. The pan containing the
water bath is covered with a tight fitting lid so the eggs are cooked
via indirect steam heat. First, scramble your eggs with some liquid.
You can use water. A ratio of 1.5:1 will make silky smooth eggs. If
you want them drier and firmer use less liquid. You can use broth too.
They are moist and fluffy and delicious. And will essentially be
"molded" (think jello mold) when they are done so they look extremely
chic on the plate. Just in case you need to bust out that kind of
impressive food skill. Caveman style...
Definition of an adult
by Jennifer Higgins on 10/28/10
Tuesday, October 26, 2010
Definition of an adult
Within the Paleo community and the traditional food ways community there is an on-going "conversation" regarding dairy. Strict Paleo followers obviously do not include dairy. In general, I suggest to my clients that they avoid dairy with the exception of butter/clarified butter which is an incredibly valuable, rare source of the short chain saturates. I also am intimately familiar with the work of Dr. Weston A Price and his nutrition research as well as the experience of thousands of present day families and individuals who have introduced raw dairy into their diets with profound health benefits. Where does that leave us with regard to what to do with dairy? It leaves us in the usual position when it comes to our food. How do you respond to it? How do you feel, behave, perform, look? How is your health? How is your body composition? What happens to you when you leave dairy out of your diet completely for six weeks? Be ruthless in your assessment. Don't make excuses for yourself. For example, dairy is impactful enough on my 12 year old son's acne that even he has begun to turn down ice cream on occasion. He doesn't say to himself "Well I'm a pre pubescent adolescent boy, I'd have zits anyway."
One thing is absolutely certain about dairy. If you are going to eat it you must consume it in it's original, nutritious form. Raw, alive and complete. No pasteurization, no homogenization, no skimming, no heating or cooking. You can culture it (raw cheese, raw sour cream and raw kefir). If you can't get your dairy in this form, DO NOT EAT IT.
Dr. Tom Cowan, M.D. is the author of The Fourfold Path to Healing, a brilliant look at many common illnesses with the adherence to Ancient Food Ways (although not Paleo ways) as one of the four healing paths. He likes to tell the following story: One day his son asked him, "Do you know the definition of an adult?" "What is it?" asked Dr. Cowan. "A person who likes vegetables" replied his son. Dr. Cowan uses this story to illustrate a vital point about nourishing a growing body-namely that human beings likely possess an intuitive sense about nutrition to which most of us have lost our connection. In the case of vegetables as fodder for children the issue of the necessity for fat-soluble nutrients is raised. When we reach adult hood our metabolism becomes more proficient at turning plant nutrients into forms usable by humans. As children, or when we are older, or if we have a metabolic deficiency, we are not proficient at using plant nutrients for our requirements. Dr. Cowan encourages parents (or those of us who are older or who have illness) to derive excellent nutrition by running the vegetables through a cow first!! Raw cream, butter, organ meat, bone broths come out the other side. For all you muscle-adding athletes out there you should think of yourselves as growing children. A child's body is in the process of building proteins, collagens, connective tissue, hormones, bone and muscle just like yours. All the original strong men knew this too. They ate raw cream, raw whole milk and raw beef and eggs (WITH THE YOLK).
Red Palm Oil
by Jennifer Higgins on 10/28/10
Friday, October 15, 2010
Red Palm Oil
Red palm oil has not had the rebirth that coconut oil has been fortunate enough to experience. It may be that the taste is more unfamiliar to westerners and a little stronger. Red palm oil is a nutrient dense fat. It is loaded with beta-carotene (hence the color) as well as coenzyme Q10 and other benefits. You can read the story of red palm oil here.
There is a legitimate concern amongst folks who take environmental stability and sustainability into account when they chose their food supply that the Paleo diet is not an earth-friendly diet. In its correct form, the Paleo diet should be the MOST sustainable diet. Including a variety of foods that are produced in marginal ecological zones where conventional agriculture is not possible should be a desire we all have as Paleo eaters. Red palm oil needs to be on our radar. You can read more about it here. I think that African cooking is not on our radar at all! It doesn't have the cache of Asian cooking or the popularity of other ethnic cuisines. We miss out on some very Paleo food concepts if we don't look at many of the food traditions of African nations. I purchase my red palm oil at our international grocery store in Tucson and it is very affordable. In the pictures is the brand I found, and the nutrition label.
A study from right here in our own home state, looked at the dietary intake of red palm oil and its effect on the nutrient intake of breastfed babies: "Dr. Canefield of the University of Arizona in the US discovered that mothers who nursed their babies provided their babies with more vitamin A and carotenes by pre- paring their food with red palm oil than the control group which took beta-carotene capsules."
For a recipe that includes red palm oil and is derived from several African traditions sign up for the mailing list at www.paleofoodlist.com!! This month's recipes coming soon...
Family Food traditions - The Pea
by Jennifer Higgins on 10/28/10
Sunday, October 3, 2010
Family Food traditions - The Pea
Green peas aren't really Paleo. They are legumes. But in my personal nourishing food universe, I try my best to eat freshly shelled peas once a year. My uncle makes fun of me, "You have to pay extra to get the peas that you have to do the work of shelling! Why not just buy the frozen ones?" He is right about the price actually, but I still don't care, because he didn't mention taste and effect on the soul. These days, if I get to New England at the right time of year, I take some money to Crossroads Farm and get a big bag of peas in the pod. Peas in their pod are a powerful reminder of the fact that there are some foods that just cannot be available all year around. There are only a couple weeks where gardens produce peas in their pod. As a kid we ravished the pea vines in my grandparents' garden gobbling them up right there in the row. We had to take turns shelling the peas on the front porch with my mother, grandmother and aunts so that they could be blanched and frozen. It was one of those tasks that was sort of boring, yet reassuring and peaceful. It was kind of a test to see how big a pea could get before, upon popping it in your mouth, you realized it had turned bitter instead of sweet. Eating peas from their shell once a year is a reminder to me that growing food is special, seasonal food is special, local food is special and family food traditions can be special. This past summer I wanted my sons to experience what I felt. The picture is my oldest son, shelling peas with my grandmother at her kitchen table. Eating green peas once a year may not be strictly text book Paleo, but it encompasses so many important aspects of eating well that I'm not throwing that baby out with the bath water just yet!!
Paleo Hors d'œuvre
by Jennifer Higgins on 10/28/10
Wednesday, September 29, 2010
Paleo Hors d'œuvre
At our recent "In the Paleo House Event" we served up several different Paleo party foods. This one was a little skewer of marinated lamb, heirloom cherry tomatoes and cracked green olives. Traditionally, a Middle Eastern lamb with lemon and oregano would be served with a yogurt sauce. Ours was served with a tahini sauce. When I make a tahini sauce I don't like to use lemon juice. The flavor is too harsh. I put some sesame tahini in my Vita-Mix. If I use 1c tahini, I add about 1/4c water and 1/4c olive oil. Then I add the grated zest of about 2-3 lemons. That is a nice powerful lemon flavor without the sharp acid sourness of lemon juice. Tahini and olive oil take quite a lot of salt as well, so I would add about 1T of grey, sun-dried sea salt.
Bored eating the same old thing?
by Jennifer Higgins on 10/28/10
Thursday, September 23, 2010
Bored eating the same old thing?
It seems that lots of people find themselves stuck in a rut when they start eating Paleo. I think there are a bunch of reasons for this. The first one is that many people want any old excuse to go back to eating the same cereal/bagels/toast they were eating for the previous twenty years (although they never complained about having to eat the same thing every day then?!?!). Another reason is that many people think that breakfast is supposed to look a certain way. For example, when I tell people I eat stew for breakfast they think that is CRAZY because stew is for dinner not for breakfast. Why?? There is no good reason for that at all. In fact we should eat our most nourishing food earlier in the day. Another reason people feel stuck in a rut with their food is because we are so ADHD and overstimulated that we no longer notice and appreciate subtle differences in flavors and textures. Let's talk asparagus. During asparagus season I like to have it a few times per week, but it is different every time. Sometimes I grill it and then drizzle it with olive oil. Other times I make a little Hollaindaise sauce for it. Sometimes I steam it and serve it with garlic butter. Once in awhile I steam it with matchsticked carrots and make a little chili/miso sauce for it. The photo shows lightly steamed asparagus sprinkled with truffle salt. The truffle salt was a beautiful gift. It tastes nothing like regular salt, and asparagus with truffle salt tastes nothing like asparagus with olive oil and lime juice. Allow yourself the opportunity to see your food in all its wide range of beauty. Develop an appreciation for the more refined and subtle nuances of your food. My Dad had a stock answer for my sisters and me when we whined about being bored, "Only boring people get bored." Hmmm, I won't go so far as to accuse you of being boring if you are complaining about being bored with your food, but my father would.
by Jennifer Higgins on 10/28/10
Tuesday, September 14, 2010
Hello again. The long hot Sonoran summers drain me of all zest for life and creativity. The end of this inferno is in sight and I'm ready to write here again! As I've mentioned before, my definition of "Paleo eating" always returns to the hunter-gatherers. During the Tucson summer my spirit creeps north where it hides in a mossy, shady spruce forest near a cold little splashy brook. In those parts of the world we have three hunted/gathered sweeteners: raw honey, maple syrup and birch syrup. Almost nobody has had a chance to taste birch syrup. You have to order it from Alaska or Canada. This is not as unreasonable as it sounds unless you have made a commitment to eating locally because I'm sure you eat many foods every day that come from that far away. It would be better to order birch syrup from Alaska than to eat unfinished honey imported from China (see this NPR story).
Birch syrup is more precious than maple syrup. It takes about 40 gallons of sap from a maple tree to make one gallon of syrup. It takes nearly 100 gallons of sap from birch trees to make 1 gallon of birch sap. It can be done sustainably and without harming the trees. Check out the management of the sugar bush that produces Kahiltna Gold birch syrup. They let the trees rest two years between tappings! Birch syrup is less sweet than maple syrup and tastes faintly of molasses. It has a similar nutrient profile to maple syrup including manganese, magnesium, iron and some B vitamins, but birch syrup has more than double the nutritional content. The one drawback, as far as I'm concerned, about birch syrup is that it is primarily fructose as opposed to maple syrup which is sucrose. Isn't it fascinating that trees have different types of sugars!
Birch syrup is delicious and pretty soon I'll give you a couple recipes. The basket in the picture is perhaps my favorite possession. It was made by a Penobscot man in Maine using the traditional brown ash. It is strong as an ox and beautiful. I grew up watching my grandfather use his Penobscot-made pack basket for all his hunting and fishing trips. No plastic, no fancy fishing bags. I feel honored to have this beautiful, utilitarian basket. Brown ash trees, birch trees and sugar maple trees are found in similar ecological zones.
Friends are for Experimenting
by Jennifer Higgins on 10/28/10
Sunday, May 30, 2010
Friends are for Experimenting
It might have been easy for me to go Paleo because I've never really liked baking. I did the whole homemade wholegrain bread thing and mountains of "healthy" muffins for play groups. I never liked it. Didn't like all the stirring, the messy flour everywhere and the sticky dough in the bowl that has to be washed out. Give me vegetables to chop and meat to roast and I'll cook all day, but baking? Nahh. At this point though, it is really important for my household to remain grain-free (and potato starch-free and rice flour-free and free of all the other crap in gluten-free mixes). I also like to keep my troops happy (when appropriate) and I love to use food to celebrate important moments in life, SO baking delicious things has a place in my world.
If you read advice on cooking for others or hosting dinners I think it is generally accepted that busting out an experimental concoction is not recommended. I do get the good sense in that, having made some pretty disgusting stuff in my time. But I feel like it is a test of your friends and families' character to use them as guinea pigs. I feel as though if you have someone in your life that seems like "good folks" then they will tolerate and perhaps, on occasion, benefit from kitchen experiments.
Last week it was Crandall's birthday. Crandall absolutely qualifies as good folks, so I though it was safe to experiment on a birthday cake. Plus I had extra insurance because I knew he'd be worn out from lifting a whole bunch of heavy weights beforehand, so there was a chance his judgement would be impaired. Plus, Crandall then qualifies as a Power Athlete so full-fat dairy is in his Paleo cupboard which makes desserts a reasonable undertaking.
Experimental, Chocolate-Coconut Birthday Cake
1/4c coconut oil
1/4c coconut butter (I use half oil and half butter to cut the noticeable after-taste of straight coconut oil)
1 1/2T vanilla
1 1/4c Rapadura (this is a specific sweetener. It is dehydrated crushed sugar cane. Sucanat is NOT THE SAME.)
3/8 cup RAW (I used Vivapura brand) cacao powder
1/4c coconut milk
9 eggs
3/4t salt
scant 3/4c SIFTED coconut flour
3/4t aluminum-free baking powder
Melt coconut butter and oil in a saucepan over medium heat. Add cacao powder, Rapadura and coconut milk and mix together. Remove from heat and set aside. In a bowl, mix together eggs and salt. Stir in cocoa mixture. Combine coconut flour with baking powder and whisk into batter until there are no lumps. Pour batter into greased 8x8x2 or 9x9x2-inch pan. Bake at 350 degrees F for 35 minutes or until knife inserted into center comes out clean.
This time when I made the cake I topped it with hard-whipped heavy cream (I add 1T Dr. Bernard Jensen's gelatin dissolved in 2T hot water to the cream) mixed with shredded coconut, and 6T maple syrup. However, it turns out this cake, because of all the eggs and coconut flour, is like a firm sponge cake. It is a little bit on the dry side (sorry Crandall). It has a firm, even texture and is not at all crumbly like a cake. Next time I will make a hot cherry or raspberry fruit compote. Then I will slice the cake thinly and pour the hot fruit sauce over the cake and then put a little whipped cream on top. This will make it more like a traditional trifle and this cake recipe will hold up perfectly for it.
Loquats and a Kid breakfast
by Jennifer Higgins on 10/28/10
Monday, May 17, 2010
Loquats and a Kid breakfast
I LOVE to try new fruits and vegetables and yesterday at the farmer's market I tried and purchased some loquats. These are members of the rosaceae family (see my post on Jan 22 about the importance of these seeds). According to the citrus man at the farmer's market, loquats don't last long once picked and the season is short too. Ahhhh, the hallmark of a real paleo fruit! They also require a little bit of effort and mess to eat. They are about 1 1/2" in diameter with a slightly fuzzy skin like a peach. The skin is flavorless, but a bit tough so some people slip it off although I ate it. The flesh tastes like ripe apricots and their is a giant cluster of seeds in the middle. I chewed up and swallowed a couple of the seeds which had the characteristic almond-like flavor of the cyanide-bearing rosaceae family. I overheard one lady at the farmer's market who characterized the typical American approach to food. The citrus man was incredibly kind and tolerant, but I had to restrain myself from giving her an impromptu lecture! He gave her a loquat to taste after showing her how to slip the skin off and expose the flesh and the seeds. She said it tasted good, but was too much work to bother with and she didn't purchase any. This lady looked like she spent more time getting dressed to go to the farmer's market than me and my kids put together. I can guarantee her car is very clean, she has a well maintained yard (probably done by a staff) and probably sets the table each evening for dinner with matching table ware, but she can't be bothered with a 45second process so that she can eat a sweet, juicy, local, fresh fruit. Get your priorities straight people!! Do you want the farmer to wash, peel, and separate your food for you? Do you want him to cut it up into bite size pieces? Maybe you want him to hand feed you and then clean up afterwards?
The kids got loquats, turkey kielbasa, half an egg, cherries and bananas with pumpkin seeds and coconut for breakfast.
by Jennifer Higgins on 10/28/10
Sunday, May 16, 2010
My table is blessed this week with gifts of fruits and vegetables. First, from Mateo's client Daniel, came organic roma tomatoes, heirloom yellow and purple tomatoes, cucumbers and jalapenos. Later from Mike T. came fresh rosemary, mint and one of his last lemons. If you've never eaten any of the giant, lumpy, bumpy, strangely colored tomatoes you're missing out. They should just be sliced up (don't refrigerate them because the flavor gets reduced), sprinkled with a little sea salt and slurped. I had thawed some mahi mahi for the grill before Mike gifted me with the herbs and lemon, so I made a marinade/sauce for the fish. I put 1/4c balsamic vinegar, 1/2 oliveoil, leaves from the 10" stalk of rosemary and all the zest from the lemon (not the juice) into my blender and made a thick vinaigrette. I marinated the fish in it for about 20min before grilling it. While the fish was grilling I poured the leftover vinaigrette/marinade into a saucepan and brought it to a boil. I reduced it for about 7min while the fish was grilling. This takes care of the raw fish factor and makes the balsamic a little sweeter. You end up with a thick, lemony/sweet/herb sauce for your fish. Gratitude Mike and Daniel.
A New Paleo Delight.
by Jennifer Higgins on 10/28/10
Thursday, May 13, 2010
Mmmmm. A new Paleo delight. Crandall found it. A Pan de Higo Almendrado, from Spain. Translated as Fig Almond Cake. My kids said it was in no way a "cake", but that does not diminish it's deliciousness. It is basically mashed up figs pressed with whole almonds. The ingredients are: Pajarero Figs and Marcona Almonds. That is a good ingredient list.


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TS1702: iOS: An app you installed unexpectedly quits, stops responding, or won't open
Learn about iOS: An app you installed unexpectedly quits, stops responding, or won't openTS1702 I'm not getting sound on apps I use to get sound for
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Jun 22, 2013 10:42 AM by
King_Penguin West Sussex, UK
Have you got notifications muted ? Only notifications (including games) get muted, so the Music and Videos apps, and headphones, still get sound.
Depending on what you've got Settings > General > Use Side Switch To set to (mute or rotation lock), then you can mute notifications by the switch on the right hand side of the iPad above the volume switch, or via the taskbar : double-click the home button; slide from the left; and it's the icon far left; press home again to exit the taskbar. The function that isn't on the side switch is set via the taskbar instead : http://support.apple.com/kb/HT4085
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Thanks a lot...I didn't realize I had my mute button switched on! Thanks again
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- Home
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OSF Saint Francis Medical Center
Modified Education - Employment Program (MEEP)
Application Coming Soon!
Available to current students only
Applications accepted twice per year, deadlines in April and October
The OSF Saint Francis Medical Center MEEP (Modified Education Employment Program) is designed to provide educational assistance to selected qualified nursing students who are enrolled full-time at Saint Francis Medical Center College of Nursing (SFMC-CON) and are willing to commit to employment at OSF Saint Francis Medical Center (OSF SFMC) following graduation. MEEP is a "forgivable loan" repaid by fulfilling the employment time commitment or by monetarily repaying the loan. OSF SFMC will underwrite educational expenses of $4,000 for each eligible semester awarded (For a maximum of three semesters totaling $12,000). The number of students awarded each semester is determined by the Administrator/CEO of OSF SFMC in consultation with the President of SFMC-CON.
Criteria for Selection:
- Be enrolled as a full-time undergraduate student at SFMC - CON (student may not already be a licensed RN)
- 3.0 minimum cumulative SFMC-CON grade point average (GPA) to be considered
- Be a citizen of the United States or qualify for permanent residency according to the United States Citizenship and Immigration Services, a Department of Homeland Security.
- Be willing to fulfill employment commitment to OSF Saint Francis Medical Center following graduation.
- Participate in an interview with representatives from SFMC-CON and/or OSF SFMC Human Resources.
Application Process:
- Submit completed application online application and essay by deadline.
- Once you begin the application, you cannot save and come back to it so please have the following ready:
- Names of 2 Faculty and 2 Employer (or volunteer if no employer) references.
- Your completed essay (no more than 400 words) in a word file that you can copy and paste onto the application. Highlight: your nursing career goals, commitment to employment at OSF SFMC,leadership or extracurricular activities, clear and specific statement of financial need, and any special circumstances you feel should be considered.
- Forward reference forms electronically to employers and faculty. Once you submit your application on line, you will receive an email with the forms & instructions.
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By: Channel 9 Eyewitness firstname.lastname@example.com
(AP) Four airmen from Ellsworth Air Force Base in South Dakota who survived a B-1B bomber crash in Montana hail from across the country.
The Rapid City Journal reports instructor pilot Maj. Frank Biancardi ll is from Methuen, Mass.; instructor pilot Capt. Curtis Michael is from Albion, Neb.; instructor weapons systems officer Capt. Chad Nishizuka is from Kailua, Hawaii; and instructor weapons systems officer Capt. Brandon Packard is from Ashland, Ky.
The newspaper says Nishizuka's brother, Capt. Reid Nishizuka, died in April when he was piloting an MC-12 aircraft that crashed near Kandahar Airfield in Afghanistan.
Investigators are still trying to determine the cause of Monday's crash near Broadus, Mont., about 170 miles southeast of Billings, Mont. Local ranchers say the plane broke apart in midair.


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true. think about the environment and RETAIL PRICE ;-) |
I have the Rezound, I'm glad I got the headphones while they were still pairing them with phones! They are great headphones but I wouldn't pay retail for them. |
I just recently bought the Rezound on-line from Verizon for just $79. And, it came boxed with the headphones! It's like I bought a pair of Beats for $79 and Verizon threw in a screaming fast 4G HTC gem. The display and HTC Music Player are just insane! |


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Now showing items 1-2 of 2
Abstract: | Effective use of fractal-based metallo-dielectric structures for enhancing the radar cross-section (RCS) of dihedral corner reflectors is reported. RCS enhancement of about 30 dBsm is obtained for corner reflectors with corner angles other than 90deg. This may find application in remote sensing and synthetic aperture radar. |
URI: | http://dyuthi.cusat.ac.in/purl/2757 |
Files | Size |
Dyuthi-P00376.pdf | (257.2Kb) |
Abstract: | The scattering behaviour of fractal based metallodielectric structures loaded over metallic targets of different shapes such as flat plate, cylinder and dihedral corner reflector are investigated for both TE and TM polarizations of the incident wave. Out of the various fractal structures studied,square Sierpinski carpet structure is found to give backscattering reduction for an appreciable range of frequencies. The frequency of minimum backscattering depends on the geometry of the structure as well as on the thickness of the substrate. This structure when loaded over a dihedral corner reflector is showing an enhancement in RCS for corner angles other than 90◦. |
URI: | http://dyuthi.cusat.ac.in/purl/2725 |
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Dyuthi-P00362.pdf | (1.120Mb) |
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Dyuthi Digital Repository Copyright © 2007-2011 Cochin University of Science and Technology. Items in Dyuthi are protected by copyright, with all rights reserved, unless otherwise indicated.


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recipe reviews for:
"Yummy yellow mustard over pork chops with onion crunchies. A quick fix for a weeknight dinner."
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Around 11:45 a.m. this morning we took pictures as the thunderstorm turned into a 10 minute hail storm at our farm in Tipton, Iowa. Hail sizes from peas, to blueberries to grapes!
HAIL STORM in Tipton Iowa this Morning!
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Hematology as a discipline is extraordinarily complex. That is one of its attractions, and the ASH annual meeting is no less varied and exciting. The unenviable task of choosing the high points from this year's annual meeting belongs to Dr. David Scadden, from Harvard University, and Dr. Robert Hromas, from the University of New Mexico. Drs. Scadden and Hromas are the scientific program co-chairs for this year's annual meeting. Dr. Scadden is also the winner of this year's William Dameshek Prize for his seminal work on the stem cell niche.
After prolonged discussion, they have each chosen about a dozen high-ranking abstracts to present at Best of ASH. The overall theme of Dr. Scadden's presentation will be new insight into the hematopoietic stem cell and how it relates to hematologic disease. Dr. Scadden will present studies that demonstrate new aspects of how the microenvironment affects hematopoeisis, with implications for stem cell transplantation and recovery from chemotherapy.
Dr. Hromas was struck by the power of whole genome analysis to identify underlying mechanisms of hematologic disease and therefore isolate new targets for therapy. He will describe how these studies will lead to novel therapies in leukemia and lymphoma. There have been major advances in myeloma treatment, but these have also raised new questions. Dr. Hromas will describe some of the answers to questions that these new therapies have raised.
Join them at 12:00 noon in Auditorium 320 for a one-hour distillation of the Best of ASH.
Get the ASH Quick Reference guides in print or on your phone.
The von Willebrand Disease pocket guide is now available on the ASH Guides Mobile App.
A tool to help hematologists participate in the CMS Physician Quality Reporting System.


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When the Game Stands Tall
and and and
You must sign in to Bookshare to download.
- Brief Synopsis:
- De La Salle High School in Concord, California, is home to perhaps the greatest dynasty in sports history.
- Long Synopsis:
- De La Salle High School in Concord, California, is home to perhaps the greatest dynasty in sports history. At age 23, Coach Bob Ladouceur launched a legend, "The Streak," with no teaching or head-coaching experience, and with his teams amassed the highest winning percentage in all of football history with 138 consecutive victories. This book takes readers behind the scenes, closely following individual players, as Ladouceur guides his team through the most daunting schedule in school history, the 2002 season. Numerous interviews with major-league coaches such as Bill Walsh, Steve Mariucci, and John Gruden show the depth of respect accorded to Ladouceur and his methods and philosophies. Written with full cooperation from the coach and including dozens of photographs, this book is perfect for anyone interested in the factors behind phenomenal team success.
- Book Quality:
- Publisher Quality
- 9781583946404
- Publisher:
- North Atlantic Books
- Date of Addition:
- 09/04/12
- Copyright Date:
- 2005
- Copyrighted By:
- Neil Hayes
- Adult content:
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- Language:
- English US
- Submitted By:
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The Corner Building Faraday Road Aylesbury Bucks HP19 8TY United Kingdom (T) +44 (0)1296 717 900 (F) +44 (0)1296 394 273
Ownership Subsidiary Status Active
With over 30 years' global experience, Mando is the originator of fixed-fee sales promotions in the UK. Mando consultants advise on the best combination of mechanic and premium to achieve the most cost-effective campaign results, then guarantee the cost of that promotion so clients know it will come in on budget. We offer a comprehensive handling and fulfilment operation with call centre, web shop integration and international despatching capabilities. Uniquely, Mando dedicates a single project manager for a client's brand across all customer care and in-house handling facilities, factor that has earned a number of trade accolades over the years.
Direct, digital, promotion & relationship marketing
Fixed-fee sales promotionsHandling & fulfilmentPromotional MarketingPromotional risk managementRedemption forecasting


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Coca-Cola Introduces Self-Chilling Bottle
Coca-Cola, a company best known for putting narcotics in their soda, is rolling out a new technology they hope will take the industry by storm. Self-chilling bottles! That's right, you twist the top off, and presto, the inside of the bottle chills your drink to a pleasant temperature. They don't want to scare anyone away from their current beverages in case these things start exploding (or taste like ass), so they're going to drop 'Sprite Super Chilled', which will probably suck. Just like the clear colas from the 90's. What they need to do is apply this technology to the beer in my car, and make the commute to and from work, uh, even more dangerous.
Coca-Cola Introduces Self-Chilling Bottle [ohgizmo]
The $60 Cooper Cooler Rapid Beverage Chiller chills a beer down to 43 °F in sixty seconds. So, at the moderate drinking rate of one beer per 45 seconds, you only have 15 seconds of down time until the next beer is ready. Not too shabby. You just fill the P.O.S. with ice and... / Continue →
This is a picture taken by the Phoenix Lander of water ice on Mars. Or, alternatively, some ice in a Hollywood backlot that somebody staged. Or, alternatively, Photoshopped ice. No but seriously, it's water ice on Mars. The confirmation that water ice exists in the area dir... / Continue →
Who wears shorts over pants? This is a shot of NASA's next generation spacesuit, the Z-1. No word if it has a zipper fly for an alien quickie in the spacebar bathroom, but an astronaut can dream, can't he? "You're not an astronaut." ONLY BECAUSE OF NASA'S STUPID WEIGHT REST... / Continue →


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Question: Is there a difference in doing a foreclosure, a short sale or a deed in lieu?
Answer: Many people feel like they've been hit in the face when credit problems strike them. On a much larger scale, getting hit in the face is similar to some degree as getting your house foreclosed.
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theCrag.com is a free guide for rock climbing areas all over the world, collaboratively edited by keen rock climbers, boulderers and other nice folks.
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Ethic inherited from Table Mountain
Strictly trad area, bolting is illegal.
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Abhainn an Scáil
Annascaul and Inch |
View Larger Map
Annascaul is a walker's paradise. Hill and dale, sea, river, lake make an ever-changing pattern, with the wild flowers of Kerry blooming everywhere.
Situated as it is on the southwest tip of Ireland, the Gulf Stream plays a more warming part than it does for the rest of the country. For the holiday maker, this gives a longer season of enjoyment. The first flowers of Spring appear shortly after Christmas and the gorse is still in bloom at the end of October.
Inch Strand
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Three miles of sandy beach, for bathing, surfing, sea angling. Inch Strand was chosen by David Lean as the beach location for "Ryan's Daughter". The film "Playboy of the Western World" was shot entirely at Inch.
Annascaul and Inch lie in the southern foothills of the Slieve Mish mountains. This range forms the backbone of the Dingle Peninsula and rises to peaks of over 2,000 feet. Mountains and beaches are an exciting combination offering amazing views and many possibilities for recreation. Walking in the area ranges from sea level to the mountains around Annascaul's lake and river. The "Dingle Way" passes through Inch and Annascaul. We also have our own way-marked walks. Wherever you walk, the views are breathtaking, the countryside unspoilt, and the routes unfrequented. The Annascaul and Inch Walking Festival is held over the October bank holiday weekend. It is a three-day guided walking festival.Annascaul Walking Club Website
Annascaul's lake and rivers provide excellent freshwater fishing. Inch Strand is an acknowledged international shore angling venue.Water Sports
The Peninsula is surrounded by the Atlantic and washed by the Gulf Stream, giving pure ocean water, a mild climate and a clean environment for bathing, surfing, sailing and wind surfing.Wild Life Sanctuary
Apart from providing us with a beautiful strand, Inch sand spit and coastline is an area of geological and ecological significance hosting an extensive range of wildlife.Legends
Stories abound of giants such as Cu Chulainn who is said to have inhabited this area. The supposed ruins of his house and castle are in the mountains above Annascaul Lake.Archaeological Sites
The area boasts the highest density of archaeological sites and antiquities in the land. We have evidence of several periods of early development abounding in the area. The Neolithic Stone Age has left several cultivated sites. The Bronze Age has left us with megalithic wedge graves, Ogham stones, standing stones, and cup and circle stones. The Iron Age coincided with the arrival of the Celts and has left evidence in the shape of the hill, ring and promontory forts. The Christian period has left monastic sites, beehive huts and small beautiful churches. All text above supplied by Annascaul Development AssociationBACK TO TOP |
Accommodation & Dining
The Old Anchor Inn Guesthouse & Restaurant | |
Dingle Road Annascaul Co. Kerry Tel. 066 915 7382 e-mail: firstname.lastname@example.com website: www.oldanchorinn.com Facebook: The Old Anchor Inn Special Offer |
Radharc na Tuaithe Self-Catering Accommodation |
Annascaul Dingle Peninsula Co. Kerry Tel: +353 (0)86 6066065 e-mail: email@example.com 4 bed-roomed detached bungalow. There are 2 bathrooms, 3 double rooms, one with an ensuite and a twin room with two single beds. Website: www.holidayhouse.ie |
Dingle Gate Hostel | |
Annascaul Co.Kerry Tel: 00353 (0)87 932 0216 and (0)66 915 7150 e-mail : firstname.lastname@example.com website : www.dinglegatehostel.com |
Foley's Bar Bed & Breakfast | |
Lovely setting near beach. |
Inch, Annascaul Co.Kerry Tel: 00353 (0) 87 925 5281 e-mail : email@example.com Facebook: facebook.com/foleysbarinch |
Tom Crean
Annascaul is the birthplace of famous Antarctic explorer Tom Crean (1877-1938).
Crean enlisted in the British Royal Navy at the age of 15. He was a member
of Captain Scott's 1911–13 Terra Nova Expedition, which saw the race to
reach the South Pole lost to Roald Amundsen, and ended in the deaths of Scott
and his polar party. He was also second officer on the Endurance under Ernest Shackleton.
After the ship became beset in the pack ice and sank, he spent months drifting on the ice
and undertook an open boat journey of 800 nautical miles from Elephant Island to South Georgia.
Following his retirement from the navy, Crean returned to Annascaul,
where he opened the South Pole Inn. In July 2003 a statue of Tom Crean was
unveiled in the village.
Jerome Connor
Internationally renowned sculptor Jerome Connor (1874-1943) was also born in Annascaul.
Connor moved to Massachussets in the United States at a young age, and ran away from
home. After trying many trades (foundry-man, professional prize fighter, machinist,
sign painter, Japanese intelligence officer in Mexico, stonecutter)
he became a sculptor. His most notable sculptures are in Washington D.C.:
statues of Robert Emmett (a cast of which is in Dublin) and Bishop John Carroll,
and the Nuns of the Battlefield tablet.
When the Irish Free State achieved independence in 1922, Connor returned to the
country and executed designs for
the new coinage and made relief portraits of the leading politicians of the time.
In 1925 he won a prestigious commission from a New York committee to create a monument
in Cobh, Co. Cork to commemorate the lives lost in the sinking of the Lusitania.
Sadly, eighteen years later, at the time of his death, the project had not been completed.
Connor had become a bankrupt and alcoholic, and died in a Dublin slum aged 67.
The Lusitania Monument was eventually completed by another artist.
Connor's sculptures remain to be seen on both sides of the Atlantic.
Towns & Villages Bailte agus Sráidbhailte


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Recipe by WAYBET
"This recipe is good and easy, two things that definitely work for me! This is wonderful served with wild rice."
Watch video tips and tricks
4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger
You can bake this recipe if you want to prepare it and walk away for an hour or so. Bake covered at 300 degrees F. Also, I enhanced the seasonings by rubbing each chop with a blend of cardomom, ground ginger, salt and pepper prior to browning. My kids and husband RAVED about the finished product.
Well ... :D ... it didn't "work" for the kids. They couldn't get a grip on fruit & pork chops together. It was bland as others have said. I kind of expected that though since I didn't add any ginger, just brown sugar a little maple syrup (after thickening it wasn't sweet enough I thought). It took two tablesppons cornstarch. It also took much, much, MUCH longer than 15 to 20 minutes to get those babies tender & I didn't even use thick chops.
112 Ratings
I only had fresh peaches, so I modified the recipe a bit and it came out just fine. I used 1c. OJ + 1t ground ginger and fresh peaches as the "sauce", omitting the brown sugar entirely. I also only did two chops instead of four, so there was more sauce per serving. Fantastic, and fast.
My husband absolutely raves whenever I make this dish. I use fresh peaches and substitute orange juice for the canned peach juice. My son (age 1) won't eat the meat yet, but he'll eat the peaches!
This is soooo good. Very very easy and one of my favorite recipes ever. I just used 2 pork chops and kept the other mounts the same. Defitely will make again and again!!!
Can I give this one six stars? It was super easy, fast, and a nice way to change up the usual pork chop dinner. Based on other suggestions, I added about 1 1/2 tsp garlic and about 2 tbs of soy sauce, and bit more ginger. YUM!!!! I did find that the sauce didn't thicken very much, perhaps because I used 2 15 oz. cans of peaches and reserved a good amount of the peaches for snacking... I added a touch of cornstarch to the sauce and the result was perfection! I'd definitely recommend this to the busy weekday cook who needs a new way to jazz up pork chops.
Great base recipe! Like other reviewers suggested, I added a few things: 2 tbsp soy sauce, 3 cloves minced garlic, , and 1 tsp cinnamon. Also, after the 15 minutes of cooking down, I removed the pork and added a water/corn starch mixture -- mixed before adding to pan (1/4c water to 2 tbsp corn starch). Absolutely yum!!!
For people experimenting with pork recipes, do not be afraid of fruit and pork... something about pork just makes it delicious with sweet. This is an awesome dish and I wouldn't change a thing!! I've made this a regular dish at home because its so simple and the kids love it!
* Percent Daily Values are based on a 2,000 calorie diet.
Peachy Pork Chops
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 388 Calories from Fat: 85
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See how to make a quick brine for juicy, juicy pork chops.
See how to make a classic pan-fried pork chop dish in three easy steps.
See a simple, inexpensive way to make tender baked chops.


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I know that, because I just copied the catalog without negatives, however, I would like to get rid of the message. How can I do that?
You get the "missing file" message if
a) either the image has been deleted outside of Lr,
b) or the image has been moved outside of Lr (via Mac Finder / Win Explorer or via Bridge).
In case of (b) right-click the image / folder and select <find missing image/folder> then navigate to the correct location and click on the file/the folder.
If an image has been deleted outside of Lr you can't get rid of the message unless you remove the image from Lr. Right-click the image and select <Remove>.


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Our fleet of RV campers that allow you to experience the luxury of RV camping without the commitment of owning your own. A true "home away from home," an RV rental is the ideal camping option for families who want to settle in to their stay at our New York campground. Rough it in style with a fully equipped kitchen and slow down your pace as you enjoy quiet mornings sipping coffee on the porch. Whether you're trying out an RV to see if it's the next step in your camping career or you just enjoy the adventure of a destination getaway, RV rentals are a hassle-free and convenient choice for your next vacation.
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