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Lemony Zucchini Ricotta Crostata
Every element of this savory summer tart appeals to me.
The crust, made with whole wheat flour and olive oil, is rustic, free-form and forgiving.
Inside is a layer of ricotta, scented with lemon zest, nutmeg and thyme, generously spread across the base.
Coins of zucchini, (that ubiquitous summer garden veggie I am ever seeking another way to cook,) ring the top.
A drizzle of lemon agrumato imbues the squash with piquant citrus oil.
The pastry bakes beautifully, surrounding the creamy filling and vegetables with a rumpled golden crust.
And, whether sliced warm from the oven, or carved cool the next day, out of the fridge, it is delicious.
The recipe comes courtesy of Adri Barr Crocetti, whose Italian-centric blog will captivate you with its authentic preparations and stunning photography. When I first read her post about this crostata back in May, I knew that I would make it.
It was just a matter of time.
All summer, I've had most of the necessary ingredients in my pantry, and an abundance of those prolific squashes from my garden. The only thing I lacked was Lemon Agrumato–a special oil from Abruzzo where olives are stoneground with lemon.
Serendipity and luck–a friend gave me this bottle for my birthday.
While it is not a true agrumato–it doesn't indicate that on the label–it does impart a pleasing citric essence to the otherwise peppery nature of the olive oil.
Adri tucks cubes of pancetta between the zucchini slices, and I can well imagine the luscious sweet-salty bites those bring to the tart.
But, I live with a vegetarian. So I strew Sun Gold cherry tomatoes–halved—over the top.
LEMONY ZUCCHINI RICOTTA CROSTATA adapted from Adri Barr Crocetti
1 1/2 cups unbleached all-purpose flour, plus more for rolling
1/2 cup white whole wheat flour
½ teaspoon fine sea salt
¼ teaspoon baking powder
¼ teaspoon freshly ground nutmeg
½ cup extra virgin olive oil
1/3 cup plus 2-3 tablespoons cool water
Place the flours, fine sea salt, baking powder, and nutmeg in the bowl of a food processor fitted with the metal blade. Pulse twice to combine. In a measuring cup combine the olive oil and cool water. Begin to pour the liquid slowly into the processor as you gently pulse then run the machine.Remove the feed tube from the processor, and with the machine running, slowly add all the liquid. Process until the ingredients are well combined, and come together into a mass.Turn the dough out onto the counter, knead and form into a disc shape.Wrap in plastic and allow the dough to rest for at least 30 minutes.
Note: You may make this up ahead of time, refrigerating the plastic-wrapped dough overnight.
15-16 ounces whole milk ricotta, drained for at least 4 hours*
Extra virgin olive oil
2 bunches green onions, thinly sliced
1 tablespoon chopped thyme (or lemon thyme) leaves, plus whole sprigs to garnish
Grated zest of 1 large lemon
¼ teaspoon freshly ground nutmeg
Fine sea salt
Freshly ground black pepper
2-3 medium zucchini, sliced into 1/16-inch coins
Lemon Agrumato Extra Virgin Olive Oil
* To drain the ricotta: line a strainer with cheesecloth and place over a large bowl, or set a large sieve over a bowl. Put the ricotta into the sieve, cover and refrigerate to drain for at least 4 hours, or overnight.
Pour 1 tablespoon of extra virgin olive oil into a skillet set over medium heat. Add the sliced green onions and a pinch of fine sea salt. Sauté over medium heat until soft and translucent, about 3 minutes. Transfer the onions to a small bowl.
Place the drained ricotta (discarding the separated whey) to a medium bowl. Fold in the chopped thyme, lemon zest, ½ teaspoon of fine sea salt, ½ teaspoon of black pepper, and ground nutmeg.
Egg Wash
1 large egg
1 tablespoon water
Beat the egg and water together in a small bowl. Set aside until time to brush onto the pastry.
Preheat the oven to 375 degrees F. If you have a baking stone, place it into the oven on the middle rack.
Dust your counter with flour. Unwrap the dough disc and roll it into a 14″-15″ circle. Slide the rolled out dough onto a parchment-lined baking sheet.
Spread the ricotta mixture over the circle of rolled dough, spreading it evenly, leaving a 1-inch border. Sprinkle the sautéed green onions over the ricotta. Arrange the sliced zucchini over the ricotta, and top with slices of cherry tomatoes. Sprinkle with salt and black pepper. Finish with a drizzle with Lemon Olive Oil.
Fold the border over the zucchini, crimping it to make a circle. Brush the egg wash over the pleated border. (You will not use all of the egg wash.)
Slide the crostata and parchment from the baking sheet onto the preheated baking stone. (Or simply bake on parchment lined baking sheet. Bake until the crust is lightly browned and the zucchini is cooked, about 45 minutes. Allow to cool on a rack for 15 minutes.
Cut into wedges and serve.
Posted in Appetizers/Hors D'oeuvres, Breakfast, Egg/Cheese Dishes, Recipes, Vegetarian Dishes | 21 Comments »
One-Hour Cheese! review, recipes, and a giveaway
It wasn't just the allure of this gluten-free, no-bake tart, coupled with the fact that local strawberries are here at our markets, ready to spill their juicy sweetness over its top.
It's the homemade cheese that fills it: Fromage Facile. That's French for "Easy Cheese." Soft, slightly tangy, fresh—and ready to spread into that tart, in about thirty minutes. I was sold.
But, there's more.
Delicate Chevre kisses laced with lavender and thyme, spiced twists of Oaxacan cheese (quesillo) to pull and melt over flatbread, rounds of burrata filled with brown butter and cream.
Chevre. Mozzarella. Burrata. All wonderful cheeses—can you imagine making them yourself in under an hour?
Claudia Lucero says absolutely! and demonstrates 16 different varieties simply, beautifully, in her new book, One-Hour Cheese.
I'm a novice in this field. I have experimented, with some success, making ricotta and mascarpone . But I want to know more. How do you hand-stretch mozzarella? Why do you use citric acid and vegetable rennet? How do you form that purse of burrata and fill it with cream? What can you do with all that leftover whey? Can you really make a smoked cheddar wheel in just 60 minutes? (You can, although its name, "smoked cheater," tells you it is not a true smoked cheddar—-but it's incredible, nonetheless.)
One-Hour Cheese provides the answers to these–and many other cheese making questions.
Even though I wanted to leap to the more complicated recipe, Burrata, for my first try, I decided to begin with Fromage Facile. This super-simple and delectable cheese is ideal for anyone's initial foray into cheese-making. It provides a luscious blank canvas, ready to accept sweet or savory applications. And, you don't need any extraordinary to make it. Likely you already have everything you need in your pantry.
The ingredient list? Whole cow's milk, buttermilk, lemon juice and salt.
Supplies of Note? Cheesecloth and a reliable thermometer.
The process is quick: gently heat the milk to 175 degrees. Stir in the buttermilk and lemon juice. Watch the curds form before your eyes.
Strain, to separate the whey. Lightly salt. Form into a ball. Ta-Dah! Fromage Facile.
Claudia gives many enticing recipes, to accompany each of the cheeses in the book. Tapenades and dried fruit-nut pastes to flavor the farm-fresh rounds. Vibrant herb-olive oil marinades to cloak bocconcini–little bon-bons of mozzarella. Spiked and peppered melts for pizza and quesadillas.
The photographs are appealing; the steps involved are clearly illustrated; interesting tips are posted throughout. Claudia's style is upbeat and fun. You'll want to make these cheeses. And, you can.
This No-Bake Tartlette? You can whip it up in the time it takes for the Fromage Facile curds to drain. The crust has only 3 ingredients: toasted nuts (I used walnuts, but almonds or pecans would work well.) combined with dates and a pinch of salt. That's it.
Press the mixture into the pans. Swirl a little honey into the Fromage Facile, and spread into each tart shell. Top with the Fruit of the Moment.
Right now, the strawberries in Nashville are out of this world. Slice a few and sprinkle a little raw sugar over these gems–it coaxes out the juices. Add some furls of basil or mint, if you like. Spoon over the tart. Serve immediately—or chill for 30 minutes. Either way, it is simply delicious.
Now, for the fun part: The Giveaway. You are going enjoy having this book as a part of your culinary library.
Post a comment below, telling about a favorite cheese, or a cheese making experience. On June 1st, I will announce the winner, chosen at random.
You can also follow Claudia's book-blog tour—next up is Texas Farmer's Daughter and Butter Me Up, Brooklyn. Check 'em out.
FROMAGE FACILE from One-Hour Cheese by Claudia Lucero
1 quart whole cow's milk (not ultra-pasteurized)
1 cup cultured buttermilk
2 tablespoons fresh lemon juice
1/4 teaspoon flake salt (or to taste)
Fresh Herbs (optional)
Medium colander or mesh strainer
Fine cheesecloth
Large heat-resistant bowl
2 quart stockpot
Cooking thermometer
Large mixing spoon
Measuring cup and measuring spoons
1. Line the colander with cheesecloth. Place a bowl underneath to collect the whey.
2. Pour the quart of cow's milk into a pot. Place over medium heat, warming the milk until it reaches 175 degrees. Stay close by to monitor the heat, stirring to prevent the skin from forming on the top or sticking to the bottom.
3. When the milk reaches 175 degrees, add the buttermilk and lemon juice. Stir well. Remove from heat and leave undisturbed for 5 minutes.
4. You will see separation of curds and whey. Stir the curds gently to check the texture. Pour into the cheesecloth-lined colander.
5. Allow the curds to drain until they resemble thick oatmeal, about 1-2 minutes. Stir in the salt.
6. Pack the cheese into a paper (or plastic) lined dish to form a wheel.
NO-BAKE STRAWBERRY-CHEESE TARTLETS adapted from One-Hour Cheese by Claudia Lucero
1/2 cup toasted walnuts
1/3 cup pitted dates
1/8 teaspoon salt
Fromage Facile
1 tablespoon honey
Fresh ripe strawberries
fresh basil or mint
Place walnuts and dates into the bowl of a food processor fitted with the steel blade. Add salt. Pulse and process together to form a crumbly crust that will stay formed when squeezed.
Press the crust into tart pans.
Fold honey into fromage facile. Spread into tart shells. Chill for one hour.
Slice strawberries and place into a small bowl. Chiffonade (finely slice) basil or mint and toss into berries.
Top the tarts with berry-mint mixture and serve.
Posted in Egg/Cheese Dishes, Fruit, Gluten Free, Recipes | 25 Comments »
Chanterelle Bread Pudding
Hail Cantharellus cibarius!
Yes, it is that time of year again, when chanterelles, those golden hued beauties of the forest make their appearance at the market. I've been keeping a watchful eye out for them–their beguiling apricot color and scent, curious funnel-shaped stems, and soft gill-like ridges that stretch up to frilled caps. Trumpets of delectability!
So infrequently do I cook with them, that I want make the most of the occasion. Because of their nature, their keen readiness to yield into a silken umami state when sauteed in butter–I don't want to do too much.
In the past, I've paired them nicely with caramelized onions in this tart, and made them the foundation and star of this spoon-creamy risotto. Today, I've folded them with cubed bread, eggs, cheeses, and an herb-infused milk, baked into a sumptuous Chanterelle Bread Pudding.
A pile of chanterelles looks formidable at purchase, but reduces quickly in the skillet, so be sure to indulge in a full pound of them.
They'll retain their meatiness and won't get lost in the mix. Cleaning them can be a bit of a chore however most necessary; click here for Cooking Light's foolproof guide to a proper prep. The cleaning may be the most time-consuming part of the recipe!
For the rest of the process, it moves along simply, with simple ingredients. Likely you already have them in your pantry. Stale crusts of bread, eggs, some nutlike cheeses, a little onion and carrot to chop into a mirepoix to add to the base.
What makes this pudding exceptional—besides the grand chanterelles, of course— is the warmed half-and-half, with its plunge of fresh rosemary, thyme, and sage. That trio muddles in the rich milk, infusing it with woodsy herbal notes.
I saute the chopped chanterelle stems with carrot and onion in a nob of Kerrygold butter. After a few minutes, I toss in the mushroom caps, which I prefer to tear into pieces, rather than attack with a knife. In no time, they release their essence–both peppery and fruity– and become lustrous as they simmer. You could add a splash of white wine or sherry at this point—-chanterelles like a nip of the grape—-but it is not essential.
Once they are cooked, the rest is basically a mixing thing. Add your herbed-up half-and-half, shredded cheese (a combination of parmesan and gruyere is quite nice) beaten eggs and cubed bread.
I keep a bag of leftover bread–nubs, scraps, and pieces—in my freezer. Recipes like this one make me glad that I do.
The pudding puffs as it bakes. The interior sides and rumpled top become wonderfully brown and crusty, while the interior maintains its rich creaminess. Tasting the dish–which made a great meal with a green salad—reminded me of big holiday feasts on the horizon. And I realized that this would make an elegant side dish, or dressing. Some of my friends always make Oyster Dressing for Thanksgiving. I think this Chanterelle Bread Pudding rivals that.
1 pound chanterelle mushrooms, carefully cleaned
2 cups half-and-half
2 sprigs rosemary
2 sprigs thyme
4-5 sage leaves
3 tablespoons butter
1/2 medium onion, diced
1 carrot, diced
1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups cubed sturdy stale bread
1 1/2 cups shredded cheese–combination of Parmesan and Gruyere
4 eggs, lightly beaten
1- 8 cup baking or souffle dish, coated with butter
Cut the stems from the chanterelles, setting aside the caps to work with later. Finely chop the stems.
Pour the half-and-half into a small saucepan. Add fresh herbs and place on medium low heat. When bubbles begin to form on the pan's edge of the liquid, remove from heat. Let the mixture cool as the herbs infuse the half-and-half.
Melt the butter in a large skillet or pot placed on medium heat. Add the chopped chanterelle stems, carrots, and onions. Season with salt and black pepper. Saute for 3-4 minutes, stirring occasionally.
Chop, or tear by hand, the chanterelle caps into bite sized pieces. Add to the vegetable mixture. Stir gently as the mushroom caps soften and collapse in the saute. This should take about 4 minutes. Remove from heat.
Discard the herbs and pour the infused half-and-half into the pot with the mushrooms. Stir in the bread cubes and cheese.
Finally–and quickly—stir in the beaten eggs. When all of the ingredients are well-combined, pour the mixture into the prepared baking dish. You may place a sprig of rosemary ( or sage, or thyme) on the top.
Allow the bread pudding to sit for at least an hour (or several hours—you may cover and refrigerate this overnight and bake the following day.)
Preheat the oven to 350 degrees. Place the casserole on the middle oven shelf and bake for 35 minutes.
Serves 6-8
Posted in Casseroles, Egg/Cheese Dishes, Recipes, Vegetarian Dishes | 20 Comments »
Crepes and the Cover
A leftover shank of baked ham and looming potluck dinner: this was my dilemma, my quandary, my challenge last week.
Surely the two could intersect–one should be able to be used in some fashion to satisfy the need of other.
But, what to make?
Deviled Ham Salad? Big Ham Biscuits? A creamy ham and mac-cheese casserole?
None of those seemed very exciting.
What would you make? I asked a friend.
A shrug, and
What was I doing with a big leftover bone-in baked ham anyway,
was her response.
I would have to try another method.
Sometimes you have to plant the notion or request in your mind and let it go. Wait and see what might come up to inspire you.
It took about a day, but for whatever reason while on an errand driving across town, a pleasant memory from almost 10 years ago bubbled up:
I was with Bill and my daughter in Paris. We had strolled the Luxembourg Gardens early one morning and were ravenous. Our meander led us down a narrow street with a row of vendors—Look, Crepes!
We watched greedily as the creperie chef combed the batter over the special griddle, deftly flipping the great thin round when the edges became golden and crispy, then splashing it with melted citrus butter, a rapid fold and shower of powdered sugar, and Voila!
Madeleine got one with fresh bananas. Bill's had egg and cheese. And mine….
There, it is called a complete–a buckwheat flour crepe filled with ham, gruyere, and egg. Absolutely luscious, and substantial enough to sate a powerful hunger.
My potluck plan was set in motion.
The versatility—and ease—-of crepes is what makes them so appealing. The batter can be whipped up in minutes. The impossibly thin pancakes can be swirled and flipped in a small skillet–and stacked until ready to fill. And the fillings?
All manner of savory and sweet.
With sweet crepes, I'll put a little sugar into the batter. With savory crepes, a combination of flours–all-purpose and buckwheat is nice. I didn't have any buckwheat flour, but today's crepe batter uses buttermilk to give it distinctive tang.
I made the batter early in the morning. In the afternoon, I began The Cook. It didn't take long to pour, swirl, and flip. The crepes were thin and elastic, yet golden. Filling them with ham, cheese, and spinach-artichoke was like assembly-line work–a nice rhythm or repetition.
I decided to make a mornay sauce to bake onto the crepes in the casserole dish. This would add an enriching element, while keeping the crepes moist in the oven.
For other splendid crepe ideas and recipes, check out Cooking Light's page here:
Oh, and here's Why I had that big leftover Ham.
The Cookbook Cover! We are now at the stage of shooting the images for the Third Thursday Community Potluck Cookbook.
On our first day, we (I say we, because I helped the team–photographer, food stylist, art director, editor—by making the dishes) shot the cover–a cool overhead of a potluck feast–along with 8 interiors. We have many more to go. I will keep you posted as the process unfolds—and I have something to show you.
1 cup plus 2 tablespoons all-purpose flour
3 eggs
1 cup buttermilk
1/4 cup water
1/2 teaspoon salt
3 tablespoons butter, melted
2 tablespoons melted butter combined with
1 tablespoon olive oil
You can make the batter in a blender or food processor. I have found that this is the simplest way to achieve that smooth-smooth mixture that resembles heavy cream. The batter also should be made up ahead of time and allowed to rest–at least an hour, and up to overnight, covered and refrigerated.
I used a 6″ stainless steel skillet—easy to handle. I like the small size of the crepes for filling and serving. I think you will, too.
Place the flour, eggs, buttermilk, water, and salt into the blender or processor. Mix until well-combined, scraping the sides and bottom of the bowl. Pour in melted and slightly cooled butter and continue to process. The mixture will be thinner than traditional pancake batter–but will coat the back of a spoon like cream. Cover and let the mixture rest for a minimum of an hour.
Heat the skillet on medium. Brush it with the butter-oil mixture. Pour approximately 2 tablespoons of batter into the skillet, tilting and swirling the skillet to move the batter as it covers the surface. In a minute, the edges of the crepe will become golden–time to flip. The other side cooks–browns–in half the time of the first side. Remove the crepe to a plate or platter, and continue the process.
You don't need to brush the skillet with the butter-oil mixture each time—every 2-3 times works fine.
Makes 16-20 6″ crepes
1 tablespoon soft butter
2 tablespoons olive oil
1/2 lb. fresh spinach
2 cloves garlic, minced
8 ounces quartered artichoke hearts, chopped
pinch of salt and cayenne
1 lb. thinly sliced ham
1/4 cup coarse grain mustard
1 cup shredded parmesan
1 cup shredded gruyere
Coat a baking dish or casserole with butter.
Place a large skillet on medium heat. Add the olive oil. Then, mound the spinach into the skillet. Stir, as the leaves collapse. Sprinkle in the minced garlic pieces and cook for a minute. Add the artichoke hearts and stir-fry them into the spinach mixture. Season with a pinch or two of salt and cayenne. Remove from heat.
Lay the crepe rounds out onto the work counter in rows. Cover half of the crepe with slices of ham, dab of mustard, tablespoon or 2 of spianch-artichoke mixture, and a sprinkle of the cheeses. Beginning with the ham side, roll the crepes and place them into the casserole dish(es).
When you are ready to bake and serve them, preheat the oven to 350 degrees. Pour the Gruyere Mornay sauce over the crepes. Sprinkle extra cheese, if you like, or dot the surface with strips of sundried tomatoes or sage leaves.
Place in the oven and bake until bubbly–25-30 minutes. Serve
3 tablespoons butter
1 bunch green onions, chopped
3 tablespoons all-purpose flour
2 cups milk
2 cups shredded Gruyere
white pepper
sundried tomatoes or fresh sage leaves (optional)
Place a 2 quart saucepan on medium heat. Melt the butter, then stir in the green onions, cooking to soften–about 1 minute. Stir in the flour, allowing it to coat the green onions, absorb the butter, and make a light roux. Stir constantly, and don't let the flour brown.
Pour in the milk. Stir-stir-stir! Over the next 10 minutes, the mixture will thicken. When it comes to a simmer, stir in the cheese and remove from heat. Stir until the cheese is melted throughout and incorporated into the sauce. Season with salt and white pepper.
Food-stylist Teresa Blackburn at work on set at photographer Mark Boughton's studio. At this time, we were working on placement of dishes to fit within the format of the book.
This does little justice to the final image that Mark captured–but gives a peek at the process.
Posted in Breakfast, Casseroles, Egg/Cheese Dishes, Recipes | 26 Comments »
Pimiento Cheese, Please
Pimiento cheese was an unknown in my world until I moved to Nashville Tennessee. A young picky eater, and native New Yorker: there was no way that I could have ever encountered that uncanny meld of grated cheddar, mayonnaise, and pimientos. A visit to a Nashville grocery in 1965 provided my first glimpse of the product, bilious orange, in a small tub.
To its credit, it was (and still is) locally manufactured under the Mrs. Grissom's label. Grace Grissom was a smart businesswoman who launched a time-saving product for post-WWII housewives. It was well-loved by many, especially when spread on soft Wonder style bread.
I was not one of them. Mixing cheese and mayo together with those pieces of red peppers seemed wrong. Really wrong.
It wasn't until I was an adult–a seasoned one, in fact—that I came to appreciate the very goodness of pimiento cheese. Not the Mrs. Grissom's way. It took my catering staff's insistence to try our own! Hard-formed thought-patterns are hard to break. But, made by hand with extra sharp cheddar ( at times, a combo of white and yellow sharps ) a dab of good mayo, garlic, red onion, and roasted sweet red peppers, pimiento cheese can be a veritable art form.
Evidently this is catching on beyond the Mason-Dixon line, as regional Southern food is becoming embraced all over the country. We're hot! Recently, my daughter visited Point Reyes CA based Cowgirl Creamery's outpost in Washington DC, where she purchased a small tub of their pimiento cheese. She brought it, along with other select farmstead cheeses, to our home. My-oh-my. Spread some of this onto a cracker! Swoon-able stuff, I tell you.
So when I discovered that my garden's alleged yellow bell pepper plant was instead a pimiento pepper plant, what else could I do? I had to roast those ripe-red beauties, dice them, and fold them into some gourmet for real pimiento cheese.
Compared to red bell peppers that you usually find at the market, pimientos have a thicker, sweeter flesh, and a tetch more piquancy. They also have a rather endearing heart-shape. Dried and ground, this is what makes Paprika. If you can't locate one, you can use a red bell in its place. Roasting intensifies the sweetness.
If you must, you may use a jar of prepared pimientos. The result will be good, certainly, but won't have that same soulful tang.
As with most recipes that have very few ingredients, using the best will insure the best outcome. Key is a top-notch sharp cheddar. I've made this with Kenny's Farmhouse Cheddar, a locally made sharp, and I've made it with Cabot Vermont Cheddar. Both are excellent. Successful, tamer versions can be made combining sharp cheddar with Monterey Jack cheese–but really, Sharp is what it's all about.
If I were a true Southerner, I'd insist that you use Duke's Mayonnaise. But, Duke's isn't available everywhere–and Hellman's, my other mayo of choice, is. Use whichever you can, and carry on.
I like grate the cheese by hand. Once you've roasted and peeled the pimiento, it doesn't take long to whip up a batch. The simplest way to enjoy it is, in down-home Southern fashion, spread onto humble sandwich bread. I prefer pimiento cheese tea sandwiches, (small bites!) or served with crackers, shown here. I set out condiment bowls of honey-tomato jam and red jalapeno jam to shake things up a bit.
You can get creative, like many chefs, and slather pimiento cheese onto a burger, fold it into grits casserole, or make a very decadent grilled cheese. All are fine ways to break up an old thought pattern, and savor this taste of the South.
1 large pimiento or sweet red bell pepper: (roasted, peeled, and diced to make 1/2 cup)
olive oil
sea salt
1/2 teaspoon cider vinegar (optional)
1 lb. sharp white cheddar (like vermont cheddar)
1 quarter of a red onion, minced (to make approx. 1/4 cup)
4 tablespoons Hellman's or Duke's mayonnaise
1/2 teaspoon granulated garlic
1/2 teaspoon black pepper
Place pepper halves onto a baking sheet and brush with olive oil and sprinkle with salt. Roast in a 450 degree oven until skin is blistered-about 15 minutes. When cool enough to handle, remove peels and chop. Place pieces into a small bowl and add a 1/2 teaspoon of vinegar. Set aside.
Shred the cheddar and place into a large mixing bowl.
Add mayonnaise, minced red onion, granulated garlic, black pepper and prepared peppers.
Fold the mixture until the pimientos are laced throughout the cheese, and the mayonnaise has moistened and helped bind the cheese.
Taste for salt and adjust as needed.
Serve with crackers, on finger sandwiches, or dolloped onto a burger. DEE-LISH.
Posted in Appetizers/Hors D'oeuvres, Egg/Cheese Dishes, Gluten Free, Recipes | 30 Comments »
Ricotta-Making, Spiced Peach Salad and a Review
A recipe can be deceiving. We've all experienced a seemingly daunting one with scrolls of ingredients, only to find that we can whip it up with panache. Conversely, there's that recipe with, say, three ingredients that you'd think would be a breeze. And yet, it's those simple ones that can be trickiest–and require practice. Like making pillowy-light gnocchi, or fluffy biscuits. Or creamy ricotta cheese.
I'd been wanting to make ricotta for a long time. Maggie and I researched and learned that it is, essentially, Whole Milk-Salt-Acid. Sometimes the milk is enriched with cream. The acid can be lemon juice, white vinegar or buttermilk, which is added to the milk-salt mixture after it is simmered to 180 degrees.
For our first foray into cheesemaking, we chose vinegar, as it is the most neutral in taste. We purchased a gallon of whole milk at our local Hatcher Dairy Farm.
Low and slow, the milk came up to a froth at 180 degrees. We added the vinegar, and almost immediately, the curds formed in big clumps, separating from the whey. I scooped them out and let them drain in Maggie's floursack-lined colander.
The yield: 4 cups of cheese and 3 quarts of whey! (We saved the whey, which Maggie has since used in her breadbaking–with astonishing results. The flavors are enhanced Tenfold.)
Shortly thereafter, we spread the cheese onto toast topped with slices of Maggie's garden tomatoes. The ricotta was a bit firmer than I had expected, but delicious nonetheless. It reminded us more of Paneer, that Indian cheese.
However, it became almost rubbery in texture, as it cooled. Had we overcooked it somehow?
I decided to experiment again, this time–a smaller batch, with added cream, and lemon juice as the acidifier.
As luck would have it, I had been asked to review a cookbook scheduled for release next month, JAM ON The Craft of Canning Fruit by Laena McCarthy. McCarthy is the founder of Anarchy in a Jar, making delectable, creative, and wildly popular artisanal jams, jellies, marmalades and preserves.
It's a beautiful book. The photographs are stunning. Moreover, it is clear in guidance for novice and seasoned canners, and replete with fruit recipes in gorgeous combinations.
Tucked among her recipes for Grapefruit and Smoked Salt Marmalade, and Rhubarb Hibiscus Jam, I found her recipe for Homemade Ricotta. It was just as I had imagined: a small batch, made with whole milk and cream, salt, lemon juice. A-Ha!
I followed her recipe, and to my surprise, the result was almost the opposite of our previous trial. Curds were slower to form, tiny in size. McCarthy writes that this can occur with organic milk that has been ultra-homogenized. (I didn't use my local milk this time, but Organic Valley brand.)
I let my cooked-and-curdled pot sit and cool to allow the curds to better separate. Then, I poured into my cheesecloth lined strainer. It would take some time–about a half hour—for the whey to drain off.
But what remained was lush ricotta cheese.
I cannot overstate the wonder of its texture and taste–like no other ricotta I have ever had. Rich and smooth, spreadable yet scoopable, as you can see on the spiced peach salad plate.
HOMEMADE RICOTTA from JAM ON by Laena McCarthy
3 cups Whole Milk
1 cup Heavy Cream
1/2 t. Sea Salt
3 T. fresh squeezed Lemon Juice (about 1 1/2 lemons)
non-reactive pan, candy thermometer
cheesecloth or floursack cloth, strainer or colander
In your non-reactive pan set on medium heat, bring milk, cream, and salt to a slow simmer. Stir so that the milk does not scorch or cook on the bottom. The temperature reading should be about 180 degrees F. Stir in lemon juice and reduce heat. Stir for about two minutes while cooking. Remove from heat and allow to cool.
When the mixture is cooled, you'll notice a thickening. Pour into cheesecloth-lined strainer set over a bowl to catch the whey. Let this drain for about an hour. Place ricotta into a clean container and refrigerate. Makes about one pint. Use within a few days.
There will be about 2 cups of whey, (much better ratio of cheese to whey than our first trial!) which some people discard. But it is terrific in breadbaking and soup making.
The Syrup:
1 c. Cider Vinegar
1 c. Turbinado Sugar
1 inch length Cinnamon Stick
Strip of fresh Ginger
2-3 whole Allspice
3-4 whole Cloves
1/2 t. Kosher Salt
3 or more Fresh, Ripe but Firm Peaches–cut in half, pit removed
Bowl of Ice Water
Place all ingredients into a nonreactive saucepan set on medium heat. Stir well to dissolve sugar. Bring to a simmer.
Place peaches into mixture and allow to poach for about 4 minutes.
Remove peaches and plunge into ice water. The skins will come off very easily.
Drain peaches and refrigerate.
Continue cooking spiced vinegar solution until reduced by almost half. It will be syrupy.
Pour into a bowl and cool.
Place peach halves into syrup. Over the next several hours, refrigerated, they will absorb more of the sweet-sour taste. If you can wait, and let them soak overnight, they will taste even better!
(You could also make this in large quantities, put spiced peaches and syrup into mason jars and process in a hot water bath to preserve them.)
SPICED PEACH-RICOTTA SALAD (makes 4 individual salads)
4 oz. Fresh Arugula
4 oz. (or more!) fresh Ricotta
4 Spiced Peach Halves and syrup
handful of Marcona Almonds
Fresh Ground Black Pepper
Assemble Salad:
Mound arugula on plates.
Scoop ricotta and place onto plates.
Slice each peach halve and arrange on plate, encircling the ricotta.
Drizzle syrup over the peaches, greens, and ricotta.
Scatter almonds over the salad
Season with black pepper.
Serve with a sliced of toasted crusty bread, if you like.
Posted in Articles, Egg/Cheese Dishes, Fruit, Recipes, Salads | 28 Comments »
Crispy Herbed Goat Cheese on Strawberry Salad
Paris, from Two Sides
February 1973
The first time I visited Paris, I experienced it from its underbelly.
I was 18 years old, an exchange student living in Holland. My companion Jeff and I had planned to travel by train, making a two week loop through Germany and Switzerland before spending a week in the City of Lights. There, we were going to stay with a family, the Reliers, whom I had known in Nashville. At that time, they lived in Sevres, a Parisian suburb. I had mailed them a letter with details of our arrival. Impetuous youths, we embarked on our journey before getting confirmation from them.
Things went awry soon after we arrived at the Paris station, Gare de L' Est. Immediately, we called the Reliers, but, alas, no answer. We made repeated calls–with the same empty result. It got late, and so we took a room at a youth hostel, simply called Auberge de Jeunesse. It was a cheap hotel, really. At 2 francs a night, it could be safely classified as a dump. We could stand it one night, we thought.
But, the next day proved to be more of the same: no Reliers. Where were they?
And, there was another problem. I had gotten a small burn on my index finger before we left Holland. As the trip wore on, that small burn showed signs of an infection. When I awoke that next morning in Paris, my hand looked angry and swollen. At the St. Louis General Hospital I was chided with a "Le petite boo-boo. C'est rien!" and given a prescription for antibiotics.
Days passed at the fleabag, with calls to the Reliers becoming a joke. My infection was worsening and money was getting tight. We spent our last francs at a doctor's office, who took one look and immediately scheduled surgery. After my hand was lanced, drained, cleansed and wrapped, I was much better, but we were broke.
We wired home for extra cash. Jeff's mom sent us a money order, via overnight air mail, to General Delivery at a Post Office near our humble quarters. In another twist, a strike by the French air controllers delayed the mail by several days.
Still, we managed during that bleak and strange week. We walked everywhere. We darted among the Notre Dame gargoyles. We sat on park benches, ate crusty baguettes and cheese. We cooked modest meals, and otherwise amused ourselves at the so-called Auberge de Jeunesse. Moreover, we discovered Travelers Aid, who lent us money until our special delivery arrived.
July 2004
When I traveled to Paris over thirty years later, I was curious to experience the city from the Up side of life.
Bill, Madeleine, and I had been visiting friends in Amsterdam. From there, we planned to take the bullet train to Paris, (3 hours, 18 minutes from Amsterdam Centraal to Paris Nord!) where I had booked our room at a respectable hotel in the 6th arrondisement.
It was an unseasonably cool July in Holland, blustery with rain. But as that sleek train sped towards France, the skies began to lighten. By the time we emerged onto the streets of Paris, the sun shone brightly. The wind had calmed. The city was golden.
Before we checked into our hotel, we stopped for a bite at one of the hundreds of lovely sidewalk cafes.
I ordered a salad of mixed garden lettuces, scattered with sliced strawberries, dressed in a sharp shallot vinaigrette. Placed on top of the salad was this crisp disc of goat cheese, still hot from the skillet, beginning to collapse and melt onto the greens. The simple combination of sweet and tart, chilled and hot, creamy and crisp, left me speechless.
The sun warmed the air where we sat. Summer in Paris. A spectacular salad. Another adventure. Life's sweet balance.
With strawberries and young lettuces aplenty at the market, it's a perfect time to make the crispy goat cheese.
1 lb. Plain Goat Cheese/Chevre Log
1 Egg
1/2 c. All Purpose Flour
1/2 c. Panko crumbs
2 T. fresh Thyme leaves
1/4 t. Salt
1/4 t. Black Pepper
Olive Oil—for frying
Heavy duty Skillet
Cut chevre log into 16 pieces. Form each into a disc shape.
Place flour into one bowl, and egg beaten with a little water into another bowl. In a third bowl, mix panko with salt, pepper, and fresh thyme leaves.
Dust each disc in flour, then dip into egg, then dip into seasoned panko, pressing the crumbs lightly onto the goat cheese. Use the "wet hand-dry hand" technique. Use one hand to dip into flour, egg, and place in the bowl of panko—use the other hand to press the panko and remove.
Heat skillet on medium and coat bottom with olive oil. Cook goat cheese discs until brown (about 3 minutes) and turn over to brown on the other side.
Best served immediately over your assembled salad. Spoon over some Shallot-Honey Vinaigrette. Pretend that you are in Paris. On the Up side.
1/4 c. Shallots, cut into pieces
2 T. Honey
1/4 c. White Balsamic Vinegar
1/2 c. Extra Virgin Olive Oil
1/2 c. Canola Oil
1/4 t. Black Pepper
1/4 t. Salt
Hand-held immersion blender
Place shallots, honey, vinegar, salt and pepper into immersion blender and pulse until smooth. Slowly drizzle in the olive and canola oils. Vinaigrette will become a smooth thick emulsion.
Posted in Egg/Cheese Dishes, Recipes, Salads | 33 Comments »
Oyster Mushroom filled Crepes
There's been quite a bit of buzz in our local food community about Whispering Creek Mushroom Farm. We've had limited access to exotic mushrooms, locally raised. Now and then, a few farms devoted primarily to raising vegetables have inoculated logs with shiitake mushroom spores, and sold the tasty results at the market. Even rarer, friends have foraged and found chanterelles they've been willing to share.
Now, we have great and frequent options.
Whispering Creek is our first Mushroom Only farm, located in Gallatin Tennessee, just north of Nashville. Back in the fall, I learned about their project. Over the winter, they began selling their goods to area chefs. Now, they are ramped up enough to sell to the public.
For the past two weeks, I've had the good fortune to buy their gorgeous Oyster Mushrooms through our Fresh Harvest Co-op.
Don't these look amazing? Within the oyster mushroom family, Pleutorus ostreatus, there are many members–Blue, Golden, Phoenix, Italian, Pearl…
Each cluster is like a little village, with its own personality.
The elongated scallop shape of its cap, rather than its taste, gives the oyster mushroom its name. Although, preparing in butter with a little lemon and wine, releases a sweet, subtle anise essence and silkiness that you associate with the bivalve.
Most of the mushroom is edible, and I like to tear it into pieces, rather than use a knife. The woody bits can be made into a stock.
I should note that oyster mushrooms are packed with nutrients: zinc, iron, potassium, calcium, phosphorus, folic acid, Vitamins B-1, B-2, C, and niacin.
Plus ergothioneine, a unique immune-boosting antioxidant.
There are so many good ways to showcase these beauties–in a risotto, entwined in ribbon pasta, scrambled into eggs, or sauteed and piled onto buttery toast. These mushrooms like stocks, fortified wines, and dairy. It's an easy temptation to give over to dousing them in a pan of heavy cream.
For our Sunday brunch, I decided they'd be perfect cooked then rolled into a crepe.
I sauteed our oyster 'shrooms in butter, with some green onions, lemon zest, Marsala, and thyme. In the end, I tossed in a few knobs of cream cheese–a small but concentrated amount of dairy. It was just enough to melt into the mass and give it more body.
I resisted the temptation to make a sauce to top them. The mushroom saute was rich enough. In fact, it was hard not to grab a fork and just eat them out of the skillet!
Instead, I braised an array of greens, as a bed or base for the filled crepe. That slight bitterness brought balance, and another healthful element.
1/2 lb. Oyster Mushrooms, brushed clean and torn (or sliced into chunky pieces)
3 Green Onions, sliced
3 T. Butter
1 T. Lemon Zest
Juice of one Lemon
1/2 cup Marsala wine (cooking wine or sherry is acceptable)
1 T. fresh Thyme leaves
Black Pepper
2-3 T. Cream Cheese
Melt butter in skillet on medium heat. Add mushrooms and green onions. Saute for 5 minutes–mushrooms will soften and brown on the edges. Stir in lemon zest and juice.
Season with salt and black pepper. Pour in marsala wine and stir well. Mixture will reduce. Sprinkle in fresh thyme leaves. Add the cream cheese, in small knobs, into the mixture. Stir and fold, so that the cream cheese melts away into a creamy mushroomy mass. Add more marsala, or water, if mixture gets too thick.
Remove from heat.
3/4 cup All Purpose Flour
3 Eggs
3 T. Unsalted Butter, melted and slightly cooled
1 c. Milk
1 t. Salt
1 T. Butter–to grease the skillet
Place all the ingredients in a mixing bowl, or immersion blender container, and blend very well, for 3-5 minutes. The mixture will seem like cream. Cover and refrigerated for at least 30 minutes–although you can make this batter a day in advance.
Heat your skillet–a 6″ sized pan is ideal. Brush with butter. Ladle a small quantity-3 Tablespoons–into the center, and tip the skillet so it spreads thinly over the surface. The crepe should be thin-thin! It will set up quickly. When the edges are browned, flip the crepe and cook for a minute more. Slide out onto a plate and repeat the process.
if the batter gets too thick, dilute it with a little water–beat well.
This recipe made 10 large crepes (I used a 9″ pan) , but would make 16 small (from 6″ pan)
BRAISED SAVORY GREENS a bed for the mushroom crepes
1 cup Kale, deribbed and chopped
1 cup Baby Spinach, chopped
1 cup Swiss Chard, coarsely chopped
3 cloves minced Garlic
3 T. Olive Oil
1 t. Sea Salt
Red Pepper Flakes–a few pinches
Place all cleaned and chopped greens into a deep pot, along with garlic, olive oil, salt and red pepper flakes. Bring up heat to just under medium. Cover and simmer until greens are collapsed and tender, about 12 minutes.
Lay out cooked crepes onto a work surface. Place a few spoonfuls of mushroom mix at one end and roll. Place into a skillet or casserole dish. Repeat until you've used up all the mushrooms. Gently heat crepes in the skillet or in the oven.
Serve over warm bed of braised greens. Garnish with shredded pecorino romano.
Posted in Breakfast, Egg/Cheese Dishes, Recipes, Vegetarian Dishes | 31 Comments »
Ricotta Gnocchi, Dressed in Red
Post-holiday drab winter funk settled in my kitchen…with an unsettling inertia. I've had as much resistance to picking up a knife and a whisk, as my market shopping bags. It's been an odd feeling, uncharacteristic of my general passionate-about-food ways, but December left me shopped and cooked out. I've tried ignoring it, hoping that the malaise would lift. Now I've decided just to chop through it, and play my "use what you've got" game.
In my refrigerator, I found a container of ricotta, still in date. Part of a can of whole plum tomatoes in juice. Eggs. A stray scallion. A small wedge of parmegiano-reggiano.
A sealed bag of all purpose flour.
Could dinner lurk in some combination of these?
Indeed it could. Ricotta Gnocchi.
And, those creamy pillow-like dumplings couldn't be easier to make.
Unlike other versions that use potatoes (also delicious, but have an extra step–cooking the spuds) the dough can be whipped up in a manner of minutes. In their purest form, ricotta gnocchi are simply ricotta-egg-flour. That's a plain canvas, rife with possibilities. How you want to season them–herbs, bitter greens, nutmeg, other pungent cheese—
or sauce them—smoky beurre blanc with bits of pancetta, chunky pesto, rosy red pepper puree–is up to you.
Or what you've got on hand.
You've got plenty of time to make that decision! Mixing the soft dough takes moments. Then, you hand-roll pieces of the dough into long logs, dusting with more flour, and cutting into 1/2″ lengths. Or smaller, if you like.
The shapes are imprecise, rustic; the rolling and handling of them feels like child's play, a delightful aspect to combat any kitchen inertia.
Line them up on a pan lined with parchment and place the pillows into the freezer to get firm. (If you double this recipe, you can keep the unused gnocchi sealed and frozen for up to 6 weeks—ready to use at a given moment.)
While the gnocchi are tucked into the freezer (or fridge) you can turn your attention to the sauce.
Based on my modest assembly of on-hand ingredients, I chose to cloak mine in a brilliant winter red sauce–little more than plum tomatoes cooked with onion and garlic in olive oil, and pureed. I do like to plunge in a sprig or two of fresh rosemary and thyme, snipped from yard, where they vigorously hang on through the cold weather months. They impart just enough piney aromatics to give the sauce a little herbaceous lift, plucked out before the immersion blender descends into the pot.
While the sauce simmers, bring a big pot of salted water to boil. Drop the gnocchi in. Very quickly, they'll rise to the surface–indicating that they are almost done. Let them cook another minute. Remove them with a slotted spoon, and place the tender bites into a pool of red.
The color–a knockout that reminds you of summer—is vibrant and full-flavored dress for the gnocchi, enough to jar the drab winter funk out the door.
1 cup whole milk Ricotta
1 Egg
3/4 cup All Purpose Flour (divided)
1/2 c. grated Parmegiano-Reggiano (Pecorino Romano would be terrific, too)
1 Green Onion, sliced thin (optional)
1/2 t. Kosher Salt
fresh ground Black Pepper
Place ricotta, egg, cheese, scallion, and Half of the flour into a bowl. Season with salt and pepper and mix until a soft dough forms. Dust remaining flour on your work counter, and divide dough into 4 pieces. Roll each piece into 1/2″ thick log. Cut into pillow shaped pieces, placing each gnocchi on a parchment-lined baking sheet.
Place the gnocchi in the freezer for about 15 minutes–long enough to set up and be firm.
Bring a pasta pot full of water to a boil. Season with salt. Drop in gnocchi. Cook over medium heat until they float to the surface. Cook for a about one minute more. Remove with a slotted spoon. Gently coat with sauce.
Serves 2 generous, or 4 first course plates
Posted in Egg/Cheese Dishes, Pastas, Recipes, Sauces, Vegetarian Dishes | 36 Comments »
Grits and Grillades
In early November, on one of those rare days when the skies roll out wide and blue and the sun shines with the strength of summer, Maggie and I took a day trip to Falls Mill. Located in Belvidere Tennessee, it's about a hundred miles from home, and over a hundred years back in time.
There, in the bend of a creek, by a rushing cascade, sits a grist mill built in 1873. Outside, a great water wheel churns, powering a system of belts and pulleys that drive huge cutting stones inside the mill. From inside, emanate the slow, almost groaning sounds of the stones in deliberate rotation, a bass line to the melody of water rippling over rocks, falling in sheets from the mill buckets.
And, inside are bins filled with the results: unbolted yellow and white cornmeal and grits. In an adjacent room, a 19th century press is poised to print a stack of white sacks, soon to be filled with those prized grinds.
Jane and John Lovett own and operate Falls Mill, and have earned a reputation for their extraordinary milling. Sustainable practices–from the pure water-driven power to the sourcing of local, chemical-free grains, are part of what makes this so. The milling stones themselves hold the key. Unlike commercial steel rollers which smash the grain and adulterate it due to increased friction and heat, these stones slice the grain, leaving more texture, nutrients, and taste intact.
Chefs and cooks across the country who value that difference order from Falls Mill–especially the white corn grits. They are……..grittier! in the best possible way.
I've been having a lot of fun working with their products, baking wonderful cornbread and corncakes, buttermilk spoonbread, and rich grits casseroles. The difference in texture and taste is delightfully Huge.
Today I'm sharing a couple of easy recipes that together make a New Orleans-style dish, often enjoyed for brunch, but good anytime.
Toasted garlic, brown butter, white cheddar and pinch of cayenne combine with these pearly Falls Mill grits to make a luscious casserole.
And, then, the Grillades: (pronounced Gree-yahds)
The grillades are often made with a cheaper cut of beef, such as round steak—but it is acceptable, by NOLA standards, to use pork. Browned and then braised with tomatoes, spice, and the "Trinity" ( onions, bell peppers, celery) it's a Creole take on stew: hearty and delicious with the grits.
There's nothing new or surprising about the method. There's a modest assembly of ingredients. The pieces of meat are pounded, dredged, and browned.
A saute of tomatoes and "The Trinity" form the foundation for the grillades to finish in a long simmer. To add some savory toasted depth, you can make a quick roux, using the leftover seasoned flour. Cook it in a skillet with a little butter and vegetable oil, stirring occasionally, as it acquires a medium brown sheen. Stir in water or broth, and add to the Tomato-Trinity saute.
Grillades, like stews, improve with time.
These fabulous grits, though, are creamy perfection, right out of the oven.
2-3 cloves fresh Garlic, minced
1 1/2 T. Butter
2 cups Water
1/2 t. Salt
1/4 t. Black Pepper
dash or two Cayenne
1/2 cup Stone Ground Grits
1 Egg
1/4 c. Half and Half
1/2 c. shredded White Cheddar
Melt butter in a 2 qt. saucepan on medium heat and sauté minced garlic until it becomes toasty golden brown. Add water. Stir in grits. Season with salt, pepper, and cayenne. Simmer for about 20 minutes—grits will become creamy. Remove from heat. Stir in half of the shredded white cheddar.
Beat egg with half-and-half. Beat mixture into cooked—and slightly cooled grits. Pour into a buttered casserole dish. Dust with remaining shredded cheddar.
Bake in a preheated 350 degree oven until puffed and golden, about 25 minutes.
Serves 3-4
1 lb. boneless Pork, cut into chunks, trimmed, pounded (the "grillades")
Seasoned Flour Mixture: 1/3 c. All Purpose Flour, 1/2 t. Salt, 1/2 t. Black Pepper, pinch Cayenne, 1/4 t. Paprika, 1/4 t. Granulated Garlic
2 T. Vegetable Oil
1 T. Butter
1/2 c. each Diced Onion, Sweet Red Bell Pepper, Celery (aka "The Cajun Trinity")
1 t. Fresh Thyme
1 can Tomatoes (whole or diced) and Juice
1 1/2 t. Worcestershire Sauce
1 t. Louisiana Hot Sauce
1-2 T. Quick Roux
1/2 c. Water or Broth (chicken or vegetable)
Dredge the grillades in the seasoned flour and shake off excess. Reserve unused flour mixture to make quick roux.
In a skillet, heat the vegetable oil over medium heat. Brown the grillades well on both sides, a few at a time. Transfer the grillades to a plate. When finished, melt butter over medium heat in the same skillet, scraping any browned bits from the meat. Add the Onions, Bell Pepper, Celery, and Garlic and cook until the vegetables are soft. Stir in Worcestershire, Tomatoes and their juice, fresh thyme.
Make quick roux:
In a separate skillet, melt 1 T. Butter with 1 T. vegetable oil. Add the remaining seasoned flour mixture and stir well, dissolving the flour. On low heat, cook the flour mixture until it becomes toasty brown. Add water or broth and stir well, until thickened. Pour into the other skillet, and fold into the tomato-vegetable meld.
Return the grillades to the skillet. Cover and simmer for 1 hour or until tender. Taste for seasoning, and add a few dashes of Louisiana Hot Sauce to deepen the mild heat.
Serves 3-4
Posted in Casseroles, Egg/Cheese Dishes, Meats/Poultry, Recipes, Rice/Other Grains/Legumes | 31 Comments »


text:
If you drive down State Road 60 in eastern Hillsborough County, you know what a mess it can be. Florida Department of Transportation officials say if they don't take care of it, it's only going to get worse.
By 2040 they expect 54 percent more drivers on the road. That's 71,000 cars a day. To fight the congestion traffic experts have presented two options to widen the road from two to three lanes on each side.
They suggested a complete reconstruction of the roadway so it can be centered within the existing right of way. Or the existing pavement can be used and be centered along existing roadway.
Depending on which option goes through, it could cost from $92 to $106 billion.
There's a meeting Tuesday night from 5 to 7 p.m. at the Strawberry Ridge HOA Club House at 3419 E State Road 60 in Valrico. The public is welcome to comment.
If your home or business is near the road expansion you can go to the meeting to find out how you will be affected by the changes.
Copyright WFLA 2014. All rights reserved.
200 South Parker Street, Tampa, FL 33606
Telephone: 813.228.8888
Fax: 813.225.2770
Email: email@example.com

subset: commoncrawl


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Program Assessment for UW Bothell Advising and Orientation Programs
Interested in seeing feedback from those who attended orientations in the past? Click on the following links:
2013 First Year Advising and Orientation Program
2012 First Year Advising and Orientation Program
The CUSP Discovery Core covers science fiction, philosophy, politics, media, entrepreneurship, human rights, jobs, and popular culture.
© University of Washington Bothell Privacy | Terms


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Full report: Safety measures increased for rally spectators
The Scottish rally championship returns to the region this weekend with the fifth round taking place in Dumfries.
It's been almost one month since three spectators were killed on the Jim Clark rally in the Borders.
With the tragic accident fresh in everyone's minds, safety is top of the list of priorities this weekend.
Lori Carnochan has been at the rally headquarters in Dumfries.


text:
Updated Dec 10, 2012 - 11:04 am
Analyst: Whisenhunt's 'inability to find a QB' will cost him his job
Seven quarterbacks have started for the Cardinals since Whisenhunt's tenure began in the Valley six years ago. And save for a two-year stretch where former MVP Kurt Warner led the team to their lone Super Bowl appearance and two division titles in 2008 and 2009, Whisenhunt's carousel of quarterbacks has been a major part of the problem, not the solution in recent years.
This season, Whisenhunt has started three different players under center -- John Skelton, Kevin Kolb and Ryan Lindley -- and while injuries have played a role in the team's quarterback shuffle, ESPN analyst Cris Carter said it primarily has to do with the coach's gross mismanagement of the position.
"They've had bad quarterback play outside of Kurt Warner, since [Whisenhunt] has been there," Carter said Monday. "He's supposed to be an offensive coach and responsible for that position. So, I don't think it's funny at all."
From Derek Anderson to Max Hall and on down through Lindley, the Cardinals have quickly returned to one of the NFL's proverbial punch lines based solely on their atrocious play at the league's prime position. And after Sunday's 58-0 shellacking in Seattle, Carter thinks Whisenhunt's inability to coach up his quarterbacks ultimately cost him his job.
"Where I believe that Ken Whisenhunt [has gone wrong] is in his inability to find a quarterback in Arizona," said Carter. "I believe it's going to cost him his job."
If Whisenhunt is to be fired in the coming weeks or at the end of the season, Carter points to the acquisition of Kolb as the main source of the coach's problems.
While Kolb has been the starter in three of the team's four wins in 2012 and led a comeback drive in relief of Skelton back in Week 1, a lack of durability has plagued the Cardinals quarterback during his two years in Arizona.
Since coming over in a trade from the Philadelphia Eagles in July 2011, Kolb has played in just 15 of a potential 29 games.
"Andy Reid bamboozled them on that trade for Kolb," said Carter. "Kolb is no good. That's the beginning of the problem, when you trade for a starter who has been worse than the backups."
In 15 appearances with Arizona, Kolb has thrown 15 touchdowns and 11 interceptions.
- Arizona Cardinals' GM Steve Keim: Jonathan Cooper will be great for the team
- Arizona Cardinals GM Steve Keim: 'I'm never done' building the roster
- Walt Powell claimed by New York Jets
- How the West Was Won - Week 1
- ESPN: Arizona Cardinals' offense will offset losses on defense, lead team to a winning record
- Paul's Call with Paul Calvisi! - Tuesday September 2It's Paul's Call with Paul Calvisi!
- Steve Keim - Arizona Cardinals GM - Tuesday September 2Steve Keim discusses whether or not the Cardinals roster is set.
- Darren Urban - azcardinals.com - Friday August 29Darren Urban breaks down the latest surrounding the Cardinals' impending roster moves
- Bickley Blast - Friday August 29The Arizona Cardinals and San Diego Chargers played one of the most pointless games in NFL history l
- Bickley Blast - Thursday August 28Which Valley football team will win more games this season, the Cardinals or the Sun Devils?


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- Police Complaint: Busted Tech, Town Manager IntimidationPosted 3 weeks ago
- Tevlin Family Statement On Murder ArrestsPosted 4 weeks ago
- Arrests Made In Murder Of Veronans' NephewPosted 4 weeks ago
- Subway Robber Gets 18+ YearsPosted 1 month ago
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- Bonds, Clerk, Police IT Issues Roil Council MeetingPosted 2 months ago
- Water Main Break On MontrosePosted 2 months ago
Conan's 'Illegitimate Son' From Verona?
There's a video burning up the Internet today, and it might put Verona fewer than six degrees of separation from Conan O'Brien.
A video has been posted to YouTube by a young man claiming to be the illegitimate son of the TV talk show host. The highly amusing tone would have been enough to catch our eye, but then there's this: The young man says in the video that his name is Greg Keating. And that name has a very Verona ring to it.
Our Greg Keating graduated Verona High School with the class of 2011, and played in band and lacrosse. He had red hair, just like the Greg Keating in the video. And he had a killer sense of humor.
Could it be one and the same? MyVeronaNJ.com attempted to reach out to our Greg Keating, but he hasn't returned our texts. Until he does, we'll leave you with the video love letter to Conan, and a tantalizing reminder of last year's separated at birth story involving someone else from Verona.
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Serious this is so over played~ interested rates will settle down. this is a oppurtunity of a life time.
Get 1000 share is this and cruise! same with FAX, PPR, BNA....
Keep in mind the adage: "The market can remain irrational longer than you can remain solvesnt."
Using your crystal ball as an investment tool can provide unhappy results.
Excellent call.
Problem is, the dividend will continue down unless interest rates go up. But if they go up and stay up, GIM's NAV goes down. What a dilemma.
really? GIM is more an issue of the dollar against foriegn currency. I am not worried about the effects of foriegn bonds as they relate to the yield of 10-year tresury Bonds. ARe you?


text: ESPN Feed: arizona cardinals http://assets.espn.go.com/i/tvlistings/tv_espn_original.gif ESPN en-us 10 ESPN Inc. http://espn.go.com/ Copyright 2010 ESPN Inc. In ESPN The Magazine's NBA Preview Issue, Peter Keating writes that there's a simple formula for discovering hidden gems at wide receiver -- and it involves CeeLo Green.]]> October 14, 2013 09:03:03 PDT Player X writes about the life of an NFL player relating to his fans.]]> January 26, 2010 14:44:07 PST Insider digs in to the day's hot topics.]]> January 29, 2009 03:11:04 PST Insider digs in to the day's hot topics.]]> January 28, 2009 03:05:10 PST What actually gives teams an edge on their own turf?]]> January 15, 2009 06:18:32 PST With the NBA's deadline to declare for the draft passing Sunday night, Jeff Goodman reviews the decisions of those who entered and passed on the draft. While there were no-brainers like Andrew Wiggins, several players made some questionable calls.]]> April 28, 2014 03:40:19 PDT With the close of the 2013-14 season, it's time to look ahead to 2014-15. How will recruiting impact which team is cutting down the nets at next year's Final Four?]]> April 07, 2014 09:21:30 PDT RecruitingNation's Joel Francisco grades the 2014 basketball recruiting classes in the Pac-12 after the early signing period.]]> November 27, 2013 05:16:19 PST Jay Bilas provides his preseason college basketball opus for the 2013-14 season -- a collection of national title favorites, Final Four contenders, Wooden Award candidates, coaches' celebrity doppelgangers, analysis of the rule changes and much more.]]> November 04, 2013 03:19:17 PST Which college basketball programs are best set up for future success? Our panel of experts -- Paul Biancardi, Jay Bilas, Fran Fraschilla, John Gasaway, Jeff Goodman, Seth Greenberg, Andy Katz and Miles Simon -- ranks the top 25 for the next three seasons.]]> September 22, 2013 14:21:55 PDT Miles Simon provides his power rankings for the Pac-12. He believes Arizona, with arguably the nation's top frontcourt, will win the conference title.]]> August 06, 2013 10:00:31 PDT RecruitingNation's Joel Francisco looks at how each basketball team in the Pac-12 is shaping up for 2014 recruiting, including who they have, who they want, storyline to watch, bold prediction and overall recruiting trend.]]> June 19, 2013 05:24:19 PDT Jay Bilas provides his ranking of the top 25 teams heading into next season. Kentucky, with arguably the No. 1 recruiting class of all time, tops the list.]]> April 11, 2013 08:21:19 PDT RecruitingNation's Joel Francisco grades the 2013 basketball recruiting classes in the Pac-12 following the late signing period.]]> November 28, 2012 05:13:26 PST Being young is good in college basketball, but not always. Worse than losing a great player in recruiting is signing a player who can't help you win i...]]> January 11, 2012 12:41:49 PST


text:
In a move that should surprise no one, minutes after former Heisman winner Johnny Manziel suited up for his Pro Day at Texas A&M, Nike tweeted out a link to buy all the items from the Manziel "Pro Day Collection."
The future starts today. Don't get left behind. The @JManziel2 Pro Day Collection swoo.sh/P6HNj0 http://t.co/GFp2raByoV—
Nike.com (@nikestore) March 27, 2014
Disappointingly, the one item they didn't appear to have is the rockin' camo pants Manziel wore.
@PhilHecken Johnny Manziel wearing a Nike jersey at A&M (adidas school) for his pro day. http://t.co/aURga7Tff1—
Neil Bisman (@TheNeilBisman) March 27, 2014
The Pro Day Collection without the camo pant is just regular black and white football stuff, no? Where's the excitement in that?
That being said Nike will still probably sell a million because that's what Nike does.


text:
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text:
Summer Salad
This recipe is from Pamela Fitzpatrick and Michael Grieb of Fox and Abel market in Chicago. They shared it with Martha Stewart Living Radio (Sirius channel 112).
Get MoreSubscribe to Martha Stewart Living
- 1 bag red leaf lettuce or spring mix
- 2 cups sliced peaches
- 1 cup seedless grapes
- 1 cup seasonal vegetables, medium dice
- 1/2 cup Fox & Abel balsamic vinaigrette
- 4 slices Neuske's bacon, cooked, cooled, and crumbled
- 1 cup pecans
- 2 tablespoons butter, melted
- 1/4 cup Turbinado sugar
Cook's Note
To serve: Place the greens in a serving bowl. Top with the fruits, veggies, and vinaigrette. Garnish with the nuts and bacon.
Step 1
Toss the vegetables and fruit with the vinaigrette and refrigerate for about an hour.
Step 2
Preheat oven to 400 degrees, toss the pecans in the melted butter and then in the sugar
Step 3
Spread the coated pecans out on a lined baking sheet. Toast in the oven for approximately 4 to 5 minutes, until the coating is shiny
Step 4
Cool and store covered at room temperature.
SourceRadio, June Summer 2008
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text: We called in at the village of Alcester to dine at another eaterie but unfortunately it wasn't open on a Tuesday so we had a re-think and decided to take a chance on The Bear Hotel. The staff were very warm and welcoming, the menu was varied and reasonably priced. My husband chose the gammon and I had the spinach/... More


text:
main index
To Hunt and be Hunted, short THABH is a book in the works, written by Elfe.THABH is the working title, thought it is most defintley here to stay- It may be demoted to subtitle though, since Tropers/Elfe intends to write a sequel to which this title would no longer fit.Senka is a shadow vampire. Instead of sucking peoples blood, she steals their shadow. Or would, if circumstances, consequences of such hadn't had her off actual shadows. The remedy to this is artificial shade, which her friend Quest, a spider fae and scientist creates for her.Oh, and she also hunts blood vampires, which are more of the traditional kind. However, when a (solo) raid on a blood vampire nest goes wrong and leads to Senka finding out that the Vampires have kidnapped Phil, a mutual friend to her and Quest, and also the Token Human and resident Nervous Wreck, the race is on.Unfortunatley for her, this lot of vampires is much more cunning than she is used to.


text:
Holiday sales may ride on lower gas pricesBy JOSH BOAK
THE ASSOCIATED PRESS | November 28,2013AP PHOTO
Motorists drive past a gas station selling regular unleaded gasoline for less than $3.00 a gallon Tuesday in Independence, Mo.WASHINGTON No one begs Santa Claus for cheaper gasoline. Yet falling gas prices are shaping up as an unexpected gift for drivers and for people on their holiday shopping lists.
The average price of gasoline has tumbled 49 cents from its peak this year to $3.29 a gallon, putting it on track for the lowest average since 2010, according to AAA. Because many Americans have had no pay raises, whatever money theyre saving on gas has freed up a bit more for other purchases.
And history shows that when gas prices drop, consumers become more likely to splurge on dinners out. Impulse buys at the mall seem like less of a stretch. More people buy a gas-station gift card after fueling up.
Many retail analysts have forecast a ho-hum sales gain of around 2 percent this year; others predict an increase of up to 3.9 percent. But steadily cheaper gas could send holiday sales shooting above 5.4 percent, analysts say.
Every little thing moves the needle at this point, said Carl Riccadonna, senior U.S. economist at Deutsche Bank. The benefit at this time of the year certainly helps retailers, since it is not spread evenly throughout the year.
Tom Kloza, chief oil analyst at the Oil Information Service, foresees the average price drifting down, as it typically does this time of year, to as low as $3.05 by years end.
For retailers, the best-case scenario would be for the national average to breach $3 a gallon, a psychological barrier that could help accelerate spending.
Cheaper gas could help build on the momentum of 2 million more Americans finding jobs this year. It might also help shore up consumers fragile confidence in an economic recovery thats lumbered along for 4½ years.
Riccadonna estimates that breaking $3 gas would lead the average shopper to spend $47 more over the holidays. That figure would translate into $15 billion worth of extra shopping possibly the difference between lukewarm and red-hot sales growth.
Prices briefly dipped below $3 in five states Arkansas, Kansas, Missouri, Oklahoma and Texas before rising above that threshold again.
Some service stations have been charging less than $3 around Tucson, Ariz., where Seth Nilson, a high school teacher, and his wife, Cristi, are enjoying more time at restaurants.
We have definitely gone out to eat more lately, Nilson said. She tends to cook less when gas prices are low.
Many consumers think of gas prices in 50-cent increments, said Britt Beemer, head of the consumer behavior consultant Americas Research Group. Based on his firms research, shoppers would spend more freely if gas settles below $3 or $2.50. They would likely step up purchases at grocery stores or spend $35 on a gift instead of the $25 they might have planned, Beemer said.
A 10-cent drop doesnt really change the equation much, Beemer said.
Still, smaller declines in gas prices matter, too, even if they dont register as clearly with consumers.
Economists say lower prices disproportionately benefit lower- and middle-income consumers who must commute to work. Cheaper gas makes their trips more affordable and provides the equivalent of a tax refund that frees up spending money.
Given the still-sluggish economic recovery, many shoppers are expected to tilt toward practical gifts, like gas station gift cards, said Pam Goodfellow of Prosper Insights & Analytics, who polled consumers for the National Retail Federation.
Her survey found that the average gift card this year is expected to be worth $45.16, up from $43.75 a year ago for a rough total of $1 billion more. Twelve percent of shoppers say they intend to buy gas station gift cards this year, compared with 9.3 percent in 2010.
The potential economic boost comes at a low point for consumer confidence. Confidence was battered by the partial government shutdown and the troubled launch of President Barack Obamas health care law, which led insurers to cancel coverage for millions.
Many major chain stores have acted aggressively to generate sales. Macys will open on Thanksgiving night for the first time in its history, while Wal-Mart kicked off its usual Black Friday discounts a week before the holiday.
More consumers have not only been turning to Internet retailers like Amazon.com. Theyve also been browsing store websites ahead of time so theyll need to make fewer stops at the mall. But this year may bring a wrinkle: Falling gas prices tend to cause consumers to drive to brick-and-mortar stores more frequently, increasingly the likelihood that theyll expand their shopping lists.
They become less surgical in their shopping behavior, said Bill Martin, executive vice president of retail analyst ShopperTrak. That opens the door to more impulse buying.
Lower gas prices also tend to encourage a big-ticket purchase that a growing number of Americans make during the holidays: cars. Steep discounts and aggressive advertising helped sales increase 9 percent last December to more than 1.3 million, up from an 8.7 percent increase in 2011, according to Autodata Corp.
Market data tracked by Edmunds.com found that the share of SUVs, crossovers and trucks sold has ticked up a few percentage points to 18 percent or more in December, compared with as low as 14 percent in spring, when gas prices usually spike.
Edmunds.com chief economist Lacey Plache expects a slightly more modest increase this December. But she said auto dealers are adopting the same strategies as big box retailers eager to lure customers at years end.
Weve seen the rise of the whole Black Friday phenomenon, Plache said. Theres this mentality that all the good deals are available in the latter part of the year.
Many consumers also know that lower gas prices this time of year are usually short-lived. So holiday-time spending typically provides a temporary lift, a short-lived chance to enjoy a new restaurant or buy another stocking stuffer.
Now, if gas went to 99 cents a gallon, said Allena Portis, an accountant in the San Francisco area, that would mean something.MORE IN National / World BusinessWASHINGTON The Obama administration is promising to change the way travelers can ask to be... Full StoryNEW YORK A summer swoon for the stock market appears to be over for now. Full StoryBOSTON As an employee revolt at a New England grocery store chain headed into its fifth week,... Full Story
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text:
Social engagement and loyalty rewards program provider SocialToaster announced that it joined sponsored social company Izea's Izea Exchange ecosystem in order to better manage and execute its sponsorship campaigns across social networks including Facebook, Twitter, Instagram, Tumblr, YouTube and LinkedIn.
Super Fans
Mediabistro Course
Social Media Metrics
Starting September 4, work with a social media manager to monitor, measure and optimize your social media efforts! Danielle Brigida will teach you how to sift through web analytics, Facebook Insights, and Twitter mentions to develop a comprehensive reporting and tracking system for your brand. Register now!
Facebook Concert Discovery App Bandsintown Divides Music Fans Into Five Segments
Facebook concert-discovery application Bandsintown conducted an online survey of some 1,800 music enthusiasts and active users of the social network between the ages of 16 and 59, and it used its findings to divide the group into five segments: "Super Fans," "Plugged-Indies," "Soloists," "Dedicated Diehards," and "Tag-Alongs."


text:
I brief bio into Denver Broncos legend Haven Moses.
A brief bio on former Denver Broncos QB Charley Johnson.
A bio on former Denver Bronco, Paul Smith, who played for the team from 1968 to 1978 as a NT/DE.
The Goose was and still is the greatest defensive back to ever play for the Denver Broncos. Champ Bailey may one day break Austin Gonsoulin's many Bronco records, but until that happens he will...
Would you think a guy who never threw more touchdowns than interceptions in his career would ever get his number retired? I would have said, "Hell no", before I learned that Mr. Francis M.J....
When Bronco fans today are asked who the most famous Bronco ever to don the #87 jersey, most would blurt out "Eddie Mac!" before giving anything more than half a thought. The fact is, the most...
There has been much discussion in recent years about the ability of an African American to quarterback in the NFL. Prior to the new millennium, the Warren Moon's and Randall Cunningham's of...
Welcome to the newest segement of Broncos History. A special thank you to TrinidadJack for coming up with the name of Forgotten Broncos. I decided the best way to kick off a topic like this...
Not all Bronco's are completely forgotten, but there are times when the younger generation of fans need to remember the greats of the Bronco past. When the Denver Broncos formed in 1960...
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This comes from Woman's Day magazine. Its a beautiful cake!
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text:
Built a new PC, having trouble with choosing GPU
Last response: in Components
Which graphics card do you think is better for gaming ?
Total: 2 votes
- MSI N780 TF 3GD5/OC Gaming ( 626,03 EUR on Alza.sk )
- 0 %
- GIGABYTE N780OC-3GD ( 617,40 EUR on Alza.sk )
- GAINWARD GTX780 3GB DDR5 Phantom GLH ( 648,55 EUR on Alza.sk )
- 0 %
- EVGA GeForce GTX780 Superclocked ( 633,78 on Alza.sk )
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Soap CraftingStorey Publishing, LLC 2013; US$ 19.95
The Soap Queen, Anne-Marie Faiola,�shows you how to make perfect cold-process soap that is better than what you can buy at the store! Simple instructions and great photography walk you through every step of 31 exciting recipes, making it easy to master the techniques you need and produce the soaps you want. You'll find chapters on colors (neon, oxides,... more...
Zero Waste HomeScribner 2013; US$ 17.00
In Zero Waste Home , Bea Johnson shares the story of how she simplified her life by reducing her waste. Today, Bea, her husband, Scott, and their two young sons produce just one quart of garbage a year, and their overall quality of life has changed for the better : they now have more time together, they?ve cut their annual spending by a remarkable... more...
Backyard Farming on an Acre (More or Less)DK Publishing 2012; US$ 20.00
As food prices continue to rise, more and more people have discovered that they can create their own food supply, right on their own property, and at a fraction of the price of conventional farm food that's been shipped to their local grocery from locations unknown. By raising and harvesting their own fruits, vegetables, chickens, bees, milk-bearing... more...
Grow It, Heal ItRodale 2013; US$ 21.99
Two of the nation?s premiere herbalists share growing, harvesting, and healing advice in this easy-to-use and friendly guidebook for herbal newbies, featuring teas, tinctures, salves, poultices, compresses, and aromatherapy. more...
Whose Life Is It Anyway?Little, Brown Book Group 2014; Not Available
Through her counselling practice and her column in Cosmopolitan , leading psychologist Dr Linda Papadopoulos knows only too well the issues that affect young women. Combining social commentary and insight with practical support, this book is a must-read for women in their twenties. more...
Whose Life Is It Anyway?Little, Brown Book Group 2014; US$ 30.71
Through her counselling practice and her column in Cosmopolitan , leading psychologist Dr Linda Papadopoulos knows only too well the issues that affect young women. Combining social commentary and insight with practical support, this book is a must-read for women in their twenties. more...
The Good Life LabStorey Publishing, LLC 2013; US$ 18.95
This is the inspirational story of how one couple ditched their careers and high-pressure life in New York City to�move to Truth or Consequences, New Mexico, where they made, built, invented, foraged, and grew all they needed to live self-sufficiently, discovering a new sense of value and abundance in the process. Alongside their personal story are... more...
My Pet Chicken HandbookRodale 2014; US$ 17.99
The backyard chicken is the new "it" pet?and with good reason: These birds are personable, beautiful, and (mostly) low maintenance. But they're not without their quirks and sometimes puzzling behaviors. That's where the experts at MyPetChicken.com have a beak up on the competition?they hear from chicken keepers daily and offer advice about common mistakes... more...
Gorgeously GreenHarperCollins 2008; US$ 13.99
Are you confused by all the advice you hear and see daily on how to "go green"? Do you want to incorporate earth-friendly practices into your life, but you don't know where to start? Don't stress! Green guru Sophie Uliano has sorted through all the eco-info out there and put everything you need to know about living a green lifestyle right at your... more...
Organic HousekeepingSimon & Schuster 2006; US$ 17.00
Longing for a kinder, gentler world? As the old saying goes, everything begins at home, and odds are, if you live in the all-American household, the air inside is more toxic than the air outside, even if you live in the most polluted of cities. You regularly handle the filthiest object in your home -- the kitchen sponge -- and put the same chemicals... more...


text:
A collection of news and information related to Museum of Natural History published by this site and its partners.
Top Museum of Natural History Articles
Displaying items 12-22
On the California gnatcatcher and developmentStory | Jul 17, 2014 | 5:00 AMTo the editor: As the senior authors of the paper on the California gnatcatcher denigrated by Occidental College biologist John McCormack, we wish to make clear that, contrary to his implications, no one other than the authors had any say in the analyses,...
Build your own female scientists with this new Lego set, coming soon!
Shark hooked on line for almost an hour attacks swimmer in L.A.Story | Jul 5, 2014 | 3:21 PMThe shark that bit a swimmer near the Manhattan Beach pier Saturday morning was hooked by a fisherman on the pier for nearly an hour and had become increasingly annoyed as it tried to free itself, authorities said. "He was trying to get off the...
Despite recent sightings, shark attacks uncommon in U.S., California
American Museum of Natural History is holding an adult sleepover
Mercuriceratops: With bony wings on its skull, dinosaur looked fly
Developers seek end to federal protections for California gnatcatcher
Story | Jun 19, 2014 | 9:35 AM
Would you be willing to pay more than 25 cents a year to understand the cosmos?
Art, history on road to GainesvilleColumn | Mar 15, 2014Sometimes, a rainy day seems like a bad time for a road trip, but it's actually the perfect day for a museum. Two museums were on my list on a recent excursion to North Florida, but the landscape along the way offers a glimpse of Florida's unspoiled...
Chicago Public Library to receive national medal from first lady


text: Webster University Geneva Photography Program has been part of the Media Communications undergraduate degree since 2007. Students use our traditional darkroom, media lab and photo studio to produce images in a variety of disciplines including documentary, fashion, landscape, journalism and portrait. Since 2011 we have offered a certificate program with a choice to focus on photojournalism or studio/commercial photography. In 2012 we accepted our first students to major in photography.


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Real news. Real funny.
Real news. Real funny.
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Craftsy Member since February 2012
I'm enrolled in these Craftsy classes:
Lace Knitting: Basics and Beyond
Creative Cabled Necklines
Ins & Outs of Grafting
Lace Shawl Design
Short Rows
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