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one-twoLine breaks: one-two
Definition of one-two in English:
1A pair of punches delivered in quick succession with alternate hands.
Example sentences
- But if Pentham's goal was a real sucker punch then the one-two combination in the first four minutes had Teachers reeling on the ropes.
- Woo, who had previously tackled kung fu as well as staid dramedies, set about changing that with the one-two punch of The Killer and then Hard Boiled.
- She served up a spectacular one-two punch in her first two years as a pro.
2chiefly Soccer A move in which a player plays a short pass to a teammate and moves forward to receive an immediate return pass: the midfielder played a one-two with Dowie
More example sentences
- From the free-kick, Williams race forward, played a one-two with Reeves again, before firing home from tight angle.
- Murphy moved forward with a one-two with Black, the slither proceeded to McAvoy.
- Poborsky goes on a surging run, cuts in from the right, picks up a lovely one-two from a team-mate on the edge of the box and shoots just over the United bar.
Definition of one-two in:
- US English dictionary
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Word of the day verbose
Pronunciation: vərˈbōs
using more words than are needed…


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36 Crazyfists Lyrics
Despite the state of today's tumultuous world, the
Alaska-bred, melodic metal band 36 CRAZYFISTS are inspired
to look beyond the negative and aggressively emphasize the
positive. They are able to distance themselves from the
pack by never resorting to stereotypical metal rage while
maintaining their heavy roots. Whether front man Brock
Lindow addresses road fatigue, self-worth or
accountability, the music is fueled by a contagious
enthusiasm and optimism in the face of frustration. The
band's third album REST INSIDE THE FLAMES is a More...
Alaska-bred, melodic metal band 36 CRAZYFISTS are inspired
to look beyond the negative and aggressively emphasize the
positive. They are able to distance themselves from the
pack by never resorting to stereotypical metal rage while
maintaining their heavy roots. Whether front man Brock
Lindow addresses road fatigue, self-worth or
accountability, the music is fueled by a contagious
enthusiasm and optimism in the face of frustration. The
band's third album REST INSIDE THE FLAMES is a More...
Submit 36 Crazyfists New Lyrics
- Absent Are The Saints Lyrics
- All I Am Lyrics
- An Agreement Called Forever Lyrics
- At The End Of August Lyrics
- Aurora Lyrics
- Between The Anchor And The Air Lyrics
- Bloodwork Lyrics
- Bury Me Where I Fall Lyrics
- Ceramic Lyrics
- Chalk White Lyrics
- Circle Of Drain Lyrics
- Clear The Coast Lyrics
- Criminal Justice Lyrics
- Cure Eclipse Lyrics
- Death Renames The Light Lyrics
- Death Renames the Lights Lyrics
- Destroy The Map Lyrics
- Dislocate Lyrics
- Eightminutesupsidedown Lyrics
- Elysium Lyrics
- Eyes Of Lies Lyrics
- Felt Through A Phone Line Lyrics
- I'll Go Until My Heart Stops Lyrics
- In the Midnights Lyrics
- In The Skin Lyrics
- Installing The Catheter Lyrics
- Kenai Lyrics
- Left Hand Charity Lyrics
- Mercy and Grace Lyrics
- Midnight Swim Lyrics
- Mother Mary Lyrics
- Name Your Rapist Lyrics
- Northern November Lyrics
- On Any Given Night Lyrics
- One More Word Lyrics
- Only A Year Or So... Lyrics
- Reviver Lyrics
- Sad Lisa Lyrics
- Skin And Atmosphere Lyrics
- Slit Wrist Theory Lyrics
- Song For The Fisherman Lyrics
- Suffer Tree Lyrics
- Sworn Lyrics
- The All Night Lights Lyrics
- The Back Harlow Road Lyrics
- The Black Harlow Road Lyrics
- The City Below Lyrics
- The City Ignites Lyrics
- The Great Descent Lyrics
- The Heart And The Shape Lyrics
- The Tide And It's Takers Lyrics
- The Tide And Its Takers Lyrics
- This Is Why Lyrics
- Turns to Ashes Lyrics
- Two Months From A Year Lyrics
- Vast And Vague Lyrics
- Waiting On A War Lyrics
- Waterhaul Lyrics
- We Cannot Deny Lyrics
- We Gave It Hell Lyrics
- When Distance Is The Closest Reminder Lyrics
- Whitewater Lyrics
- Will Pull This In By Hand Lyrics
- Will Put This In My Hand Lyrics
- With Nothing Underneath Lyrics
Review about 36 Crazyfists songs
talk about aurora artist | Reviewer: pink silver------ About the song Aurora performed by 36 Crazyfists
it is a passion song that i love it i would like to thank the artist who song a very passioned song they are luck to have that talent of singing what l can say is never give up for what is yours
Alaskan accents lol | Reviewer: Robert------ About the song Waterhaul performed by 36 Crazyfists
Brock the singer of this band is from Alaska as well as the rest of the band!! They started off up there and now reside there and play shows on the reg! Met Brock good guy like said before its not an accent he just likes to sing like a frozen sheep lol
Subject matter? | Reviewer: Amity------ About the song The Great Descent performed by 36 Crazyfists
Is it just me, or does it sound like this song is about a plane crash? Great descent, stare it down, end of everything, everything inside wants me to feel like this is normal, desperate hands cover my face, we're needed for emergency, the water will wash panic away, I won't be running for the exits. All this sounds like a plane crash to me.
Other version | Reviewer: James------ About the song Bloodwork performed by 36 Crazyfists
These lyrics are actually for the video edit of the song. In the actual album version, instead of singing "and I couldn't have seen.. ect", he screams "they all seem so truthful, they all seem so true, they all seem so truthful, they all seem so true, couldn't find a better way"
The fudging ship | Reviewer: Vrikie------ About the song Slit Wrist Theory performed by 36 Crazyfists
So awesomely written, the battle within oneself between indulging in self mutilation or realizing that everyone goes through pains so he should get out n stay out of that secret place where no one sees him do ykw... That something everyone can relate to, not just people who s.w... Powerful song
Midnight Swim | Reviewer: 36fan------ About the song The City Ignites performed by 36 Crazyfists
To me alot of this song seems to reference crystal meth addiction. Think about the name. most ppl using meth say they smoked a puddle or ocean. then the lines,& I remember that evening, you on the floor. I was attatched to the ceiling. Look behind, the glass in your mouth. These words I am, Due for.
(Insert Review Title Here) | Reviewer: Clovuh------ About the song Slit Wrist Theory performed by 36 Crazyfists
Hm... I don't encourage cutting. I cut, I know a lot of people who do. I can't say for sure what this song means so I have no input there... But I love it. This song is my favorite by them and I was serenaded with a different one so go figure. Oh well.
Benoit | Reviewer: Benoit------ About the song Only A Year Or So... performed by 36 Crazyfists
I do love this kind of heartbreaking songs. The lyrics are just wonderful and we could easily fit in real Life. I am a french military in France and all the Time when I'm gone and I let my lovely wife alone I listen to this perfect song.
different opinion on the meaning | Reviewer: Zakk------ About the song The City Ignites performed by 36 Crazyfists
I think the song is more about being in love with someone who probably isn't the nicest person in the world to you but you know loves you to. The midnight swim is the beginning of the relationship. When everything was great. Her on the floor and him on the cieling I think is about how we all feel at the beginning of a relationship when the girl is just laying staring up at the ceiling and picturing him for hours. The glass in her mouth are what have become all of her harsh words. Maybe saying things completely out of spite, or just plain mean. And whats behind that (the way she used to talk to him) he feels is something he is due after all of his patience with her. The sun setting on the lonley dreamers (him being the lonley dreamer because even though his dreams are of this person he is still lonley cause he knows his dreams won't come true anytime some) is an evening where she is actually just like she used to be. But when the sun rises again he knows she will go right back to her mean ways. Her whispering in his ear (probably something that restored his faith in their relationship) brings confidence in no matter how bad things may get between them they do really still love each other even if the city ignites (the city being their relationship). And getting back to the rooms with windows as large as the city is getting back to the way things were at first. In closing I do not disagree with aarons post on this subject. Very very good way to take the lyrics, but I just take them differently. Thats the beautiful thing about music though. Every song can have a million different meanings to a million different people, and still mean just as much to each of them. 36 Crazyfists rocks. Thanks for reading.
Amazing | Reviewer: Anonymous------ About the song I'll Go Until My Heart Stops performed by 36 Crazyfists
One of the first I heard by 36 but I now have all their albums, they're amazing, unique & brilliant live, they're so powerful & the vocals are amazing, I love the balance between spoken singing & the screamo as well as the balance between the heavy music & the softer in their songs.
You could review 36 Crazyfists in Biography page
You could review 36 Crazyfists album by visiting Album page
You could review 36 Crazyfists song by clicking the song which you like

subset: commoncrawl


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Carrie Pendergrass, an art teacher at Notre Dame High School, is also an artist and a jewelry designer. Her works include "Sew Storm," a mixed media drawing.Photo by Jake Daniels.
* Age: 36.
* Education: Bachelor's degree in fine arts, master's in education.
* Hobbies: She wants to go to South America and Italy. "I've been fantasizing about living in another country for many years."
* Family: She is the middle child of five.
* Interesting fact: Enjoys words and letters. She loves old fonts and takes note of song lyrics. "I was almost an English major."
In one of Carrie Pendergrass' signature artworks, there are two canvases, each picturing a bird in a tree. Each bird has a tin can with a string attached, like the tin-can telephone toys of childhood.
Looking closely, one can see the birds are not painted but stitched on to the canvas with colored thread. She calls the paintings of the birds "The Dangling Conversation," after the Simon & Garfunkel song.
Pendergrass, an artist, jewelry designer and high school teacher, is the owner of Sewn to the Sky designs. Her company is named after an indie rock album.
The Chattanooga native is also a lover of trees, nature, tiny things and music.
She uses Shrinky Dinks to make earrings. "There's a lot of trial and error because ovens can screw stuff up," she said.
When Pendergrass is not creating paintings, she teaches art at Notre Dame High School.
"My students inspire me," she said. "They look to me for advice, and it keeps me thinking creatively and keeps me making things in my mind."
Q: How did you get started?
A: I've been into art ever since I was a little kid. In high school, I decided I wanted to pursue it. I went to UT in Knoxville and got my [bachelor's of fine arts degree] there. I used to work for a record store where, instead of posters of the new albums they had coming, they would have artists paint pictures of the album covers and put them outside. That was my first time making money at art.
Q: How does one teach art?
A: Sometimes we'll copy someone else's work. That's an age-old tradition; apprentices for years have copied the masters' works. We'll do that a little bit. For the most part, I try to start with some of the basic elements of art, and I start with simple lessons, and then we get a little more into other things as the year goes on.
Q: How do you nurture students' artistic ability and style?
A: It has some to do with individual encouragement and repeating that not everybody draws the same. You actually all have your own style, whether you realize it or not. You have a natural way you hold a pen or pencil. I point that out to kids sometimes. I tell them nothing's wrong but encourage them to experiment. I don't know that a goal is to encourage them to develop a style as much as to keep them thinking creatively and making things.
Q: What about your own style? How do you develop that?
A: It's hard for me to say what my style is. I like simple things. I like thinking about objects being art or tools to create something else, like a spool of thread. The spools of thread in my paintings are representative of me in that way, even though I can hardly use a sewing machine. I love nature. Trees are another obsession of mine. I look at everything. I love vintage things. My mom owns an antiques store, and we've always had weird things in our house. I can't really say what wouldn't inspire me.
Q: Why make miniature paintings and Shrinky Dinks earrings?
A: I've always liked mini things. I like tiny things. I never thought I'd have the control to be able to do something so small, but I love the idea of being able to do something so tiny and so precious. You could wear it as a piece of jewelry if you wanted to, but you don't have to.
Q: Why a bird motif?
A: My mom and my grandmothers always loved birds. My mom's mom assigned each of myself and my siblings a bird persona, and I was a cardinal. I think they're beautiful, but of course you could say funny things about freedom because they can fly and go wherever they want. I find them fascinating.
Q: Why use thread and stitching in your paintings?
A: I came up with the idea in college. My mother never taught me to sew. I didn't know much about artisan kind of girly crafts. When I drew how things looked, I thought I liked the idea of stitching representing a line. It's an illusion. When you look close, you realize they are stitched, but from far away, they look painted. I don't know traditionally how you sew. I just made it up, based on how I think brushstrokes or feathers should look.
Holly Leber is a reporter and columnist for the Life section. She has worked at the Times Free Press since March 2008. Holly covers "everything but the kitchen sink" when it comes to features: the arts, young adults, classical music, art, fitness, home, gardening and food. She writes the popular and sometimes-controversial column Love and Other Indoor Sports. Holly calls both New York City and Saratoga Springs, NY home. She earned a bachelor of arts ...


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EAST LANSING, Mich. – Branden Dawson was crumpled on the ground, clutching his surgically repaired left knee.
He bounced back to play again and Derrick Nix scored 17 points to help No. 22 Michigan State pull away for a 66-56 victory over Nebraska on Sunday night.
The Spartans – and Dawson in particular – held their breath early in the second half when the sophomore forward tumbled to the court in pain. He missed the Big Ten and NCAA tournament last season after tearing the ACL in his left knee.
I was scared for a minute and said, Not again,' he recalled.
Nebraska's Ray Gallegos was called for a foul when he trailed Dawson on his layup attempt.
He really didn't clip me, Dawson said. When I planted, the knee buckled.
After Dawson was examined, he walked slowly off the court and later was able to jog back onto it.
All of a sudden he came out running like Superman, Michigan State coach Tom Izzo said.
Dawson showed his knee was very healthy in the final seconds, soaring to slam an alley-oop pass from Keith Appling for the game's final basket.
Michigan State didn't have much else to cheer about until late in what was a closely contested game.
I have no idea why we looked so lethargic and why we missed so many shots, Izzo said. I am very disappointed in the performance.
The Spartans (14-3, 3-1 Big Ten) have won three straight.
EVANSVILLE 71, NO. 23 WICHITA ST. 67: In Evansville, Colt Ryan had 24 points and eight assists and Evansville made seven free throws over the final last 1:25 to hold off Wichita State.
The Aces (11-6, 4-1 Missouri Valley Conference) took advantage of a season-high 22 turnovers by Wichita State (15-2, 4-1) to win their fourth straight conference game.
There were 16 lead changes and 13 ties in the game. The Shockers' biggest lead was five points, while the Aces' was six points. Evansville had a 27-9 advantage in points off turnovers. Malcolm Armstead had a career-high 21 points for Wichita State.
IOWA 70, NORTHWESTERN 50: In Evanston, Ill., Aaron White led a balanced attack with 17 points as Iowa snapped a three-game Big Ten losing streak.
Josh Oglesby had 14 points, and Melsahn Basabe added 10 for the Hawkeyes (12-5, 1-3).
FRANKLIN 86, MANCHESTER 65: In North Manchester, three players scoring in double digits was not enough for the Spartans (4-11, 1-7 HCAC) wasn't enough against the Grizzlies (10-5, 5-3). David House led the way for Manchester with 19 points, and Jon Thompson added 14.


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Scott Romano of Nick & Sam's, Kent Rathbun of lots of things and Matt McCallister of FT33 are getting together for a little Copper River salmon dinner tomorrow night, June 6, at Rathbun's Blue Plate Kitchen. Good news, you all are invited. It's a five-course meal, including appetizers, all of which ... More >>
Last night at Iron Fork, a bunch of hipster food people got together and ate food at each other while wearing fashion clothes at the Dallas Contemporary. It was fun. See also: - The 11 Best Bites from the Dallas Observer Iron Fork 2013 - The People and The Food of Iron Fork 2013 I heard it was a ... More >>
Recently we sat down with Jon Alexis, owner of TJ's Seafood Market at 11661 Preston Road, to discuss the seafood business, which turns out is pretty easy -- he's passionate about his business and doesn't need much prodding when it comes to chatting about it. He recently singed a 10-year lease for a ... More >>
With the right frame of mind, Jason Maddy can take you anywhere
Monica BerryBlue Fish's "Mini Me:" If you order six, that'll be $18.About a month ago, Blue Fish Japanese Restaurant put a bite size version of its most popular item, the Ahi Tower, on its happy hour menu. According to Benny, a server at the Las Colinas location (925 W. John Carpenter Freewa ... More >>
These are the assholes who line-jumped at In-N-Out. In case you'd forgotten.Copper River salmon is nearly back in season, and Dallas plans to open up a new Central Market this year. A recipe for soft shell crab emerges. That's all that happened this week in food bloggery. Oh, and some burge ... More >>
More than a century ago, there wasn't any such thing as a "gulf oyster." Oysters were offered under specific place names -- a tradition revived this weekend at the first Foodways Texas symposium in Galveston. Jenny WangThe program wasn't devoted entirely to oysters: Kelly Yandell, one of a f ... More >>
GattiTownSure, we're suppose to dedicate this week to our dads and everything they've done for us, but what about Mom? Well, how about we celebrate Mom all summer long? The GattiTown location off Marsh Lane will honor mothers this summer by offering a free buffet to them every Monday. All you mom ... More >>
Recipe Demonstrated by Chefs Nathan Tate and Randall Copeland of Restaurant AVA Tate (left) and CopelandThere's been much ado about Copper River Salmon lately. Its name is tossed out left and right, accompanied by buzzwords like "sustainable" and "seasonal", but what exactly is this trendy fish? Wh ... More >>
Recipe Demonstrated by Chefs Nathan Tate and Randall Copeland of Restaurant AVA Nathan Tate (left) and Randall Copeland.What is local food? Well, it ain't a potato chip that bears a passing resemblance to the tuber it once was which just happened to be grown in your state. And what about in seaso ... More >>
Now may be your best chance for a little raw love
Does grass-fed beef really taste better?
Is Central Market worth it?
Authentic cuisine requires trust, vigilance...and a trip overseas
It's now all meatloaf
Still fishing; Mixed hash
Silenced partner; Mixed Hash
Fish story; Real blarney; Flipping out of burgers
The celebrity servers stumble at Toscana


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Global automakers previewed their new cars and trucks for the media Monday at the North American International Auto Show.
The show opens to the public on Saturday.
Here are some highlights from Monday's events.
Ford's radical step: Ford unveiled a new F-150 pickup truck that makes extensive use of aluminum to make the truck lighter and more fuel-efficient. The radical departure from traditional pickup design could shake up the pickup market. In a splashy presentation in the Joe Louis Arena, top executives including CEO Alan Mulally and Chief Operating Officer Mark Fields introduced the latest version of America's best-selling vehicle for the last 32 years.
Video-game car: Toyota's FT-1 is straight out of a video game. The car was devised first in the Sony PlayStation Gran Turismo game environment. Now, video game players will get a chance to try out a virtual version of the new concept sports car.
The 200 Redux: Chrysler's 200 has been relatively successful, but mostly because the price is right for budget-minded drivers.
Now, a resurgent Chrysler is rolling out a revamped 200, this time with hopes of competing against the Toyota Camry, Honda Accord and Ford Fusion – not just on price, but on style, gas mileage, refinement and beauty.
Chasing Mary Barra: The first woman to lead a major global automaker has a press corps following like no other executive. Mary Barra, who officially becomes General Motors' CEO on Wednesday, was pursued by about 100 reporters and photographers after GM swept car and truck of the year awards.


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Baby Care Log
Use this log to document important information about your baby. This log is especially useful if another caregiver is taking care of your baby. When it is time for you to take over, you will know the last time your baby ate, napped and was changed. You will also know when any medications were administered, if applicable.
What do you think? Baby Care Log
112 comments
very good, my husband love spreadsheets and he is the one thats take care of this


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Canadian Intellectual Property Office
The Canadian Intellectual Property Office (CIPO) is responsible for the administration and processing of the greater part of intellectual property in Canada. CIPO's areas of activity include: patents, trademarks, copyrights, industrial designs and integrated circuit topographies.
Industrial designs
I am...
- Trademarks Webinar – Question and Answer Period on the Proposed Amendments to the Trade-marks Regulations
- Consultation: Modernizing the IP Community report
(Closes: )
- Consultation: Amendments to the Trade-marks Regulations 2014
(Closes: )
- Notice: 2015 Patent Agent Examination
- Date modified:


text:
The latest news in the Ruby and Rails communityGot some news to report? Send it in!
Gregg Pollack Nathaniel Bibler
Hobo, ExtJS, Google Forms, and Delorians are covered in this episode of Ruby5. Also, we discuss the Ruby Best Practices book and XML generation.
This episode is sponsored by New Relic. New Relic gives you performance monitoring, tracking, and reporting of your web applications.
RubyConf 2014 wrap-up, accelerating your Rails app, RubyGems.org gets redesigned, Heroku wants you to try HTTP Git, and new versions of Rails were released
This episode covers Ruby 2.1.5, the templating libraries Scribble and Curly, a statically-typed Ruby called Rubysierung and Minitest-Reporters.
Tail call optimizations, keeping migrations healthy, how raptor is so much faster, the psychology of SAAS products, and Ru for your CLI all in this episode of the Ruby5!
Command line utilities, autoload paths, a handful of Ruby and Rails releases, security analysis tools, and more on this episode of Ruby5.


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According to the pilot, upon his return to his home field, the wind favored using runway 22, but the sun was located in just the right spot to blind anyone flying in that direction. The pilot continued the approach although his visibility was severely restricted, and at about 100 feet from the runway, the left wing collided with a tree top and spun the aircraft to the ground. The pilot was not injured, but the aircraft was destroyed.
The National Transportation Safety Board determines the probable cause(s) of this accident to be:
Index for Dec2001 | Index of months


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Friday, 06 November 2009 00:00
The Chiefs 8-year-olds had this game against Inwood circled on their schedule, as it was their only loss of the 2008 campaign. But 2009 was to be different as they shut out the Inwood Buccaneers 18-0 at home with a great defensive performance, brining their undefeated record to 6-0.
The name of this game was defense. The Chiefs defense made team gang tackles all over the field. The defensive line of Michael Sinisi, Aidan Hornberger, Jeremy Samuel, Andrew Cho, Chris Marshiano and Joe Martello kept the pressure on Inwood's offense the whole day. Linebackers and cornerbacks attacked the ball and finished off the Buccaneers; they were led by Michael O'Connell, Matt Sluka, Andrew Casoria, Matt Grimm and Ryan Calderone. O'Connell made a big defensive stop with an interception of a pass intended for a Buccaneer.
The Chiefs offense controlled the ball with great blocking by the offensive line of Michael LaGinestra, Patrick McTiernan, Matty O'Connell, Anthony Giunta, Philip Arnold, Dylan Vincenti and Spenser Warantz. Key runs by running backs Lance Costa, Thomas Albig, Jason Eccher, Jack Duff and Sluka helped the Chiefs offense control the ball along with quarterback O'Connell.
Once again all the boys played and participated in the victory. Scoring is summarized below:
• Matt Sluka: 50-yard touchdown run (xpoint failed)
• Michael O'Connell: 14-yard touchdown run (xpoint failed); 6-yard touchdown run (no xpoint attempt)


text:
15 passenger Van Rentals
12 & 15 Passenger Van Rentals in Brooklyn NY. Reserve a Ford 15 Passenger Van for your corporation, School, Music Band, Yeshiva and Summer Camp.
The ford E350 15 passenger van rental is a larger than a typical passenger van rental that seats 12 passengers, a big 15 passenger van is great for groups, such as Yeshiva Outings, School Trips, Summer Camp, Conventions, Election and political campaigns, trip to Upstate, trip to Lake George ;These vans are also great to pick up or drop off visitors and colleagues, friends, or family at the airports of JFK Airport, Newark Airport, LaGuardia Airport Crown Rent A Car has the highest quality passenger van rentals for you and your group as you travel through New York City area..
Trips from Crown Heights with a 15 Passenger Van Rental
Make a memorable weekend trip traveling to Lake George, Washington DC, Boston Mass or to Six Flags Great Adventure.
Weekend travel to a Shliach in New Jersey, Connecticut, Massachusetts, Philadelphia. Rent a 15 Passenger Van in Brooklyn with Crown Rent A Car
|Average Rates – Please Call 718-735-5000 For Current Rates- The following rates are non-binding and can change without notice
|Type of Vehicle
|Hourly Rentals (Corporate Account Required)
|Day – 3 Day Weekend – Week
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|$110.00 – $325.00 – $600.00
|15 Passenger Vans
|1st 2 Hours 75.00 ea additional hour 24.00
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|Sprinter Vans 15 and 12 Passenger
|1st 2 Hours 100.00 ea additional hour 35.00
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|Luxury Vans
|1st 2 Hours 100.00 ea additional hour 35.00
|$249.990 – $799.99 – $1299.99
Minivan Rentals, 15 Passenger Van Rentals and Mercedes Benz Sprinter Van Rentals.
Let our friendly and service oriented staff help you with your Crown Heights car rental needs. We want you to enjoy your stay here in Crown Heights while visiting Brooklyn NY by letting us do what we do best, get you where you want to go!!
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- Daily, Hourly, Overnight Rentals (Shidduch Rates) , Weekly and Monthly Rentals
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- Open 6 days a week
- Shluchim Discounts and exemptions Lubavitch Chabad
Crown Rent A Car offers corporate rates on a wide selection of rental cars and vans.
We provide a wide selection of vehicles for personal and business car rental needs. Car rental options range from economy and compact cars to luxury cars, minivans, 12-15 passenger vans, and Mercedes Benz printer Vans.
We offer delivery to local airports JFK Airport, Newark Airport, LaGuardia Airport and business for a sample fee .
Booking your 15 passenger van rental in Brooklyn NY online is easy either by calling us at 718-735-5000 or Reserving right here on CrownRentaCar.com. Just type in the date of your 15 passenger van rental pick up and return, and you're on your way to choosing the rental car of your choice. Crown Rent a Car a Crown Heights car rental company is an affordable, customer-friendly car rental, dedicated to making your stay in Crown Heights as memorable as possible.
When visiting Crown Heights support the local business such as
- Bunch O Bagels – 361 Troy Ave
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- Mendy's Restaurant - 792 Eastern Parkway Jewish Children Museum corner of Kingston Avenue
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- Prime Sandwich - 77 Kingston Avenue
- Jewish Children Museum
Newark Airport Van Rentals – Rent 15 Passenger Vans Newark NJ – Sprinter Van Rentals Newark Airport – Van Rentals Newark Airport – EWR Airport Van Rentals – Sprinter Vans Newark – Rent Sprinter Vans Newark
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When arranging a group trip or traveling with a group of people for a corporate event, a convention, a sports team tournament tor sports team training corporate outing, camping trip, or college reunion, or when hosting guests or dignitaries from out of town, a full size Ford E350 15 passenger van is a great vehicle to rent. Apparently, not many car rental companies offer Ford E350 15 passenger van rentals in the NYC area. Crown Rent a Car is one of the few companies that rents the Mercedes Benz 15 Person Sprinter Van and The Ford E350 15 passenger vans. Service available via delivery New York City area five boroughs of New York City-Manhattan, Brooklyn, Queens, Staten Island, Bronx and local airports JFK Airport, Newark Airport, LaGuardia Airport and business for a sample fee .
The Benefits of Renting a Sprinter Van & Ford E350 15 People Vans from Crown.
Crown 15 Passenger van Rentals in Brooklyn NY has been renting 15 passenger vans in NYC for over 10 years, which is a benefit to the consumer. Crown Van Rentals rents 15 passenger van by the day, weekend, week, month, and Long Term Van Rentals. If you have a special request for your cheap 15 passenger van rental, Crown 15 Passenger van Rentals in Brooklyn NY can accommodate your request and customize the 15 passenger van rentals rates to meet your passenger van rental needs while in New York City.
Crown Van Rentals in Brooklyn NY has rented 15 passenger vans to Corporate Events, Schools, university and college sports teams, diplomats and delegations visiting New York City and the United Nations, Yeshivas going out for shabbaton, as well as to families taking a trip to a local park, to a summer camp site, or an extended drive in New York or surrounding States such as Washington DC, Connecticut, Boston Mass, Philadelphia, Virginia or for a trip to Miami Beach and Orlando Florida.
It is very important to note that the 15 passenger van carries not more than 15 people total. This number includes 14 passengers and the driver.
15 Passenger Van Rental Rates in New York City with Crown Rent A Car
Passenger Van Rental rates for the 15 passenger vans vary greatly based on when the Mercedes Benz 15 Person Sprinter Van or The Ford E350 15 passenger vans is rented. The peak season for 15 passenger van rentals in New York City is during the summer months. Even in the 2 summer months, the price to rent a 15 passenger van during the weekdays will be lower than the price to rent a 15 passenger van on the weekend. The price to rent a 15 passenger van during the week in New York City can be as much as 25% lower than a weekend van rental.
The main reason behind the seasonal rates difference in New York in renting a 15 passenger van is the varying demand for the Mercedes Benz 15 Person Sprinter Van or The Ford E350 15 passenger vans in markets such as The Tri-State Area and New York City. For most of the year, the Ford E350 15 passenger vans in New York City are not rented, but the NYC Van Rental company must still pay the cost of the full size heavy duty passenger van maintenance and insurance.
If you are able to schedule your affordable group trip for the beginning of fall, mid winter, or spring seasons, the rate of renting a Ford E350 full size 15 passenger van can be 40% less than the price would be to rent the same Ford E350 15 passenger van in the busy summer months June, July, August.
NYC Van Rentals companies are willing to give customers a cheaper rate at those times on 12 passenger van rentals and 15 passenger van rentals in order to encourage them to reserve their Ford E350 15 passenger van rentals in NYC during the off months.
Advance Deposit on 15 Passenger Van Rentals
When renting the NYC Sprinter Van Rentals or Ford 15 passenger van, Crown 15 Passenger van Rentals in Brooklyn NY and most other van rental companies will require an advance deposit to hold your 15 passenger van rentals. The advanced deposits are typically $500, and are not refundable in the event you cancel your 15 passenger van reservation. In the case of Crown 15 Passenger van Rentals in Brooklyn NY, if the 15 passenger van is re-booked to another client, your non-refundable deposit will be returned to you.
[rating itemreviewed="5" rating="5" reviewer="Google Webmaster" dtreviewed="01/30/2013" summary="" best="5" worst=""][/rating]


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Don't get me wrong. I love Aretha Franklin. I really do. Some people go to church. I play Aretha's gospel albums instead.
But even a stone-cold fan like me has to admit that the Queen of Soul often dresses like a parade float.
Don't get me wrong. I love Aretha Franklin. I really do. Some people go to church. I play Aretha's gospel albums instead.
But even a stone-cold fan like me has to admit that the Queen of Soul often dresses like a parade float.
The best I ever saw her look was in an outdoor concert at President Clinton's first inauguration (January 1993). Sure, her full-length sable coat had a Grizzly Adams look to it, but at least it fit and looked deliciously warm on that very, very cold day.
How cold was it? Even William Jefferson Clinton kept his zipper up.
Now that's cold.
But the reception from the People for the Ethical Treatment of Animals (PETA) was even colder. What Aretha did that day was to signal that if you've got fur, flaunt it. Within two years the runways in Milan, Paris and New York looked like bear crossings. And now, with all designers working in luxurious fabrics such as cashmere, silk-satin, charmeuse and shantung, fur is finding its way into clothing again.
Of course, it's considerably warmer in South Florida both in climate and politics and full-length fur coats still look ridiculous.
Aaah, but stoles, wraps and scarves made of Mongolian lamb, chinchilla, fake leopard (we have some consciousness), fox (also faux), sable, mink and any number of other critters un-lucky enough to be fuzzy are showing up around fashionable necks and even dragging along the catwalk at fashionable soires here in SoFlo.
PETA hasn't totally surrendered. On Easter Sunday, drag-queen sensation Lady Bunny appeared in South Beach to stage an anti-fur campaign at trendy nightspot Liquid. (Lady Bunny, who hosted the noted outdoor drag festival Wigstock, is also on the warpath against companies that test household products on animals.) And yet, fur sales totaled $1.25 billion last year, according to the Fur Information Council of America (F.I.C.A), an industry group in Washington, D.C.
Shiny fashion rags like Vogue and Harper's Bazaar featured furs prominently in their influential pages and, in Vogue's case, on the cover of the all-important September issue. Naomi Campbell, who publicly renounced fur in 1994, walked Fendi's runway last year in a sable-lined coat. And this year more than 160 U.S. and European designers included fur in their fall collections, up from 42 in 1985, according to F.I.C.A.
PETA isn't rolling over yet, though. The Virginia-based group has placed anti-fur ads on hundreds of posters and billboards. The ads feature actress Pamela Lee posing naked in the snow ("Give fur the cold shoulder") and actress Sheryl Lee naked in a morgue ("I wouldn't be caught dead in fur").
But fighting a stampede of luxe may be difficult. Designers on both sides of the Atlantic are trimming dresses with fur cuffs, adding detachable fur collars to daytime suits and wrapping stoles around evening gowns.
"It's fashion, darling," explains Steve Gold, spokesman for Saga Furs. "It reflects what's going on in fashion today. Designers have rediscovered it, the look of it, the touch. There just aren't that many fabrics that give you that kind of sensuality."
Gold says that major retailers such as Saks, Neiman Marcus and Bergdorf are encouraging designers to add fur trim to cuffs and collars since "they're selling like the proverbial hotcakes. It's all about luxe. People want to feel their clothes".
Write to Rod Stafford Hagwood c/o Sunshine, or e-mail him at firstname.lastname@example.com.


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MAY COTM Flexitarian Table SIDE DISHES (all seasons)
- oakjoan Apr 30, 2008 10:18 PM
Discussion of side dishes from all the menus for all the seasons here.
I'm not quite sure if I'm posting in the right category, but here goes....
I made the Creamy Root Vegetable soup the other night (internet recipe). It was relatively straightforward, but time-consuming. With all the veg peeling, chopping and simmering, it took nearly two hours! I used a mixture of parsnip, carrot, swede and jerusalem artichoke as that's what I had in the fridge. It was a pretty typical soup recipe - I sweated onion, garlic and ginger in butter and olive oil, added ground fennel seeds, turmeric and the root veg and stock (I used a light chicken stock, as I had some that needed using up), and simmered until tender. Then I pureed it using my immersion blender and added cream and seasoning (I halved the amount of cream). It needed quite a lot of S&P to lift it.
The resulting soup was hearty, as you'd expect from the amount of root veggies used, but a bit, well, meh. I thought the ground fennel dominated a bit, which I wasn't overly keen on. Maybe it would have helped if I'd added the full amount of cream. Overall, it was a handy, filling lunch to take to work for the next few days (especially as the weather has been rubbish here), but I wouldn't make it again.
Butter-braised Radishes with their greens (spring menu 6, p. 64).
Thanks to oakjoan for pointing this recipe out - I had somehow overlooked it, but I'm so glad I tried it. I had leftover radishes and was going to be eating solo, so I figured it was the perfect time to give this a shot. You braise the radishes in butter, brown sugar and water, add their greens a few minutes after the bulbs, then take them out to reduce the sauce (along with some white wine vinegar and nutmeg). I tossed in a little additional brown sugar at the end (he tells you to taste for this), probably next time would add a little more. I'd also cut the radishes into maybe quarters, because I'd like them to soak up every bit of the braising juice - really a nice dish, and very pretty.
re: LulusMom
Butter-braised Radishes with their greens (spring menu 6, p. 64).
I've been meaning to make this for a while, and finally had the chance this weekend. Love this simple recipe! I used radishes and Japanese salad turnips from the farmers market. I took LuLusMom's advice and halved them so they would soak up more of the braising liquid. Great flavor and quick to cook, this recipe is a keeper.
Rice with Herbs (Spring menu 7, pg. 75)
This was amazing. From making the sauce (blend spinach, parsley, cilantro, mint and a jalapeno with water) to sautéing the pine nuts with rice, the whole dish was incredibly fragrant. And, the dish didn't disappoint once I ate it. I paired this with the soy sauce tofu and the salad with the dill vinaigrette. The whole meal was delicious.
I served this with the soy tofu (pg. 126) and the Spring Greens in Dill Vinaigrette (pg. 52)
Spring Roasted Carrots with Cumin and Lime, page 25
Chilled Asparagus Salad with Sherry Vinaigrette, page 56
1. To the carrots I added quartered fingerling potatoes and a red onion sliced in half moons but followed the rest of the recipe pretty much as designed. The combination of cumin with Aleppo pepper and lime was brilliant....We loved this! I did not use the skillet techinique but loaded all the veggies and seasonngs into a roasting pan and set it into the oven at 425*. The result was wonderful.
2. As for the asparagus..... What can I say? I love sherry vinegar. I love asparagus.... asparagi, in Italian.... I love that word.
I did not add the hard boiled egg garnish because I thought it would be over kill. I cannot wait to make this again. AND, I cannot wait to serve it to family and friends! Bravo Maestro Berley! To make this complete we found very thin early asparagus at the farm we shopped at yesterday... just as Chef recommended for the recipe. Lucky us.
re: Gio
Spring Roasted Carrots with Cumin and Lime (spring menu 1, pg. 25)
This was delicious. I had some beautiful baby carrots in the CSA box. I'm not the biggest carrot fan and am always looking for tolerable ways to eat them. This could be it. The lime and cumin were nicely contrasted with the sweetness of the carrots. I added too much lime juice and not enough cumin. I didn't know the total weight of the carrots so I winged it. But, it was still tasty although a bit too tart for my taste.
re: beetlebug
Isn't that a great recipe? I just love the combo. As I posted below (because I missed Gio's original post), I made it with supermarket 'baby' carrots, and it was still great.
Creamy Risotto-Style Brown Rice with Spring Greens and Asiago - p. 41
I think this is the right thread - I'm still getting my mind around tofu as a "main"! I cooked brown basmati my way rather than his, as I find that 40-45 minutes is far too long and give you mushy rice. I soaked for about 5 hours, but could discern no difference from the rice when I don't do that, so will skip that next time. I had some really nice baby greens from the farmer's market, including arugula, tatsoi, and baby mustard greens, and supplemented it with grocery store baby arugula to get to 6 oz (I made half a batch). I used a combination of ramps and scallions, and some nice aged (though still soft) Asiago, and probably used more Asiago than called for. Overall, I liked the dish, and did keep tasting and salting to bring out the flavors. My husband said it would be MUCH better as a real risotto, and I think of this more as a rice pilaf than "risotto-style".
re: MMRuth
I made this last night with the pressed crispy chicken
I loooooved this. I made it with mache and arugula as the greens, used short grain brown rice that I cooked ahead in the rice cooker. The flavor of this reminded me of my favorite soup, broccoli rice, and also of some similar dish I ate growing up (probably zuchhini & spinach rice with romano cheese? not sure, but I absolutely knew the flavor). We all had second helpings of this dish. I used scallions, alas during little league season I can't make it to the farmers market on Saturday mornings.
re: MMRuth
I made this for dinner tonight and quite liked it (OH loved it). I used green garlic, regular garlic and what we call spring greens but what you probably know as collard greens. I cooked them for a bit longer than called for as they're not as tender as baby greens. I substituted parmesan for the asiago which seemed to work OK. Served with Marcella's lemon chicken (my regular roast chicken recipe), tsatsiki and sauteed courgettes (the first of the season). All in all a pretty nice dinner.
re: MMRuth
Creamy Risotto-Style Brown Rice with Spring Greens and Asiago - p. 41
I made this tonight, with amaranth as my greens. I loved the concept and the texture, but found the ginger flavor a total distraction in the dish. I'll definitely make it again, but without the ginger.
I wonder if whether the dish comes out like pilaf or risotto depends on how much of the reserved cooking liquid from the greens you use. I made about 1/3 of a recipe using 1 c of cooked brown rice, but I added about 3/4 c of the reserved water. It all got absorbed, and the effect was creamy, not soupy. (It's curious that the picture in the book looks more soupy than creamy, though.)
Btw, the rice was some that I already had cooked, so I didn't follow his soaking regimen, and it seemed fine. I think I'll try it again some time with barley.
re: MMRuth
Re: MMRuth's rice cooking ala Berley post. I just recently discovered organic brown basmati rice in bulk at our local food shrine, Berkeley Bowl. The directions I found for cooking it (can't remember where) didn't call for any soaking at all. I rinsed it as Madhur instructed me to do in one of her early cookbooks. Not sure if it's necessary anymore. Anyway, I cooked it exactly as I'd have done for regular rice and it came out fine. I hate it when rice splits at the ends and gets mushy!
This basmathi is my new favorite rice, along with Bhutanese red rice.
re: oakjoan
Glad it worked out - I disliked brown rice for many years, based on cooking it for 45 minutes or so. But this way, it doesn't split and is almost like regular rice. I think I have some Bhutanese rice - need to pull it out. Have to confess that I've not cooked from the book since last Friday, when we decided that two weeks of being veg was enough for us!
re: MMRuth
I had a mild dislike of brown rice for years, but then when short grain brown rice was on sale at my food co-op, I bought some and have not looked back. Short grain is so much better. Chewy and tasty. Long grain tends to get dry w/ an unappealing mouthfeel.
re: MMRuth
I made this last night but true to form changed it up, cooking the shorter grain brown rice from Massa Organics in more a risotto style (next time I will probably almost cook it and then turn to risotto style like Berley suggests). I thought it needed more flavor, but didn't want too much butter and cheese, so I added some orange zest. Completely changed the dish, but I liked it. USed radish and turnip greens.
Tapenade, p. 31
Made 2.5 times the recipe since I had enough olives, and it is a good dish to tide my husband over while I'm cooking. Really liked this - I did screw up a bit as I processed the olives, capers, olive oil w/out the onion mixture - for some reason I thought I was supposed to add them in afterwards - so the result is maybe a little over processed. Last night we had it with Finn Crisps, but I'm going to try it with my leftover radishes and fennel as well.
Risotto Style Brown Rice with Spring Greens and Asiago
We absolutely loved this dish, I took a couple of liberties with it and halved the recipe, but I tried to be mindful of following measurements and timing to be true to the recipe.
First off, I used a short grain, organic brown rice we get locally here in the Bay Area called Massa brown rice. It is short grained, and has cooked up into a creamy consistency in previous recipes, so I thought it would work well here. It did.I soaked it about four hours, and cooked it to Berley's specifications, but it took more like 30 minutes to fully cook, not the suggested 45. Also, as MMRuth mentioned, I'm not sure the soaking really affected the final cooking time...but I am tempted to keep soaked brown rice in the fridge for one or two days and see if this aids in cooking.
For the mixed spring greens I used stinging nettles, on their own, no other greens. I think this may be why we liked the dish so much, the nettle flavor was so nutty and delicious and paired really well with the rice, cheese and butter.
I used scallions and green garlic, and instead of Asiago cheese, I used up a nub of Grana Padano.
I also feel that the ginger was key here. I don't often add ginger to my savory food, unless it's in South East Asian cooking, but it really lifted the dish, as my BF said. I was careful to finely slice and chop it really fine, so it almost melted into the rest of the sweat ingredients, it smelled heavenly.
Also, I think I probably doubled the butter at the end. I didn't measure this exactly, just added some in at the end, but it kept calling out to me, so I added a little more. This, along with the cheese, resulted in a nicely thickened "risotto" with very little effort.
We had this with lamb chops (not a FT recipe, I still can't tear myself away from My Bombay Kitchen's spice rubs for meat!) and the tomato gratin from another Spring Menu in FT. All in all, a huge success, everything went really well together and seemed pretty easy to get onto the table.
re: rabaja
I agree that the ginger gives it a nice extra "zing".
re: rabaja
Don't you just love that tomato gratin? I gave it a second chance and decided it was something to keep in our rotation. Just beef it up a bit with herbs and spices. I think it would pair well with a number of meat and fish courses. DH hates brown rice but I think we have to try PB's recipe... perhaps that will win him over.
re: rabaja
Thank you, rabaja, for the short grain recommendation. I'm not sure which kind we presently have in the pantry. DH was disappointed with the al dente brown rice he made last week.
Fresh corn polenta w/sauteed cherry tomatoes
Wow wow wow.
I was initially going to use frozen corn, it seems too early for nice fresh corn. I found some at the Persian market though (where produce is super cheap), and then used those sweet little grape tomatoes. This was probably the best polenta I have ever made, and we pretty much licked the bowl clean. It was nice alongside the shrimp w/harissa, and I might even try it with the fried or poached egg over the top as the alternate protein. We were really in love with this polenta, I think it will replace all other methods, the whole corn kernels really brought up the flavor so that it didn't need extra butter or cheese.
As far as the sauteed tomatoes, they provided a zip of acid alongside the polenta, and the oil/garlic/pepper was nice drizzled atop as well.
re: ErikaK
On decadent, I'm so hungry mornings, I've made the polenta without the corn or tomatoes for breakfast. On top, I put scrambled eggs with cheddar and avocados. The whole thing is just a luscious breakfast. I bet eggs with those tomatoes would also be great.
re: beetlebug
I love polenta for breakfast. I'd never thought of adding the cheese and avocados - sounds wonderful.
re: ErikaK
Fresh Corn and Polenta with sauted cherry tomatoes - this with the harissa shrimp. Well, I had to use frozen corn, but I don't really think that was a big problem. I liked the addition of the corn a lot, and will probably incorporate that into my normal polenta. For the tomatoes, I think maybe my herb mix wasn't intersting enough - I used basil and tarragon. Trust me - it was still good (husband absolutely raved about the whole meal), but I was expecting the tomatoes to be just a little more "wow."
re: ErikaK
We also made the fresh corn polenta with sauteed cherry tomatoes from summer menu #3 (along with the shrimp with harissa main from the same menu, which I reported about in the summer mains thread http://www.chowhound.com/topics/51482... )--I used 2 tsp of canola oil instead of the 2 TBSP of butter in the polenta, and 2 tsp of EVOO instead of the 1/4 cup of oil in the tomatoes. Our "fresh herbs" were rosemary, chives and parsley. The polenta was lovely with the fresh corn. The tomatoes weren't sweet enough (still out of season, I guess--we used tiny ones, the size of marbles) and I don't think I cooked them long enough. Because I cut back on the amount of oil, the tomatoes started to dry out in the saute pan, so I dropped in two ice cubes of chicken stock (I was a little panicked--ideally, I would have defrosted the stock but I didn't think I'd have time...)--this solved my "not enough liquid" problem but threw off the cooking time a little, I think. Anyway, we'll definitely try this again--and thaw the chicken stock before adding it to the tomatoes!
re: The Dairy Queen
During the tomato season, I've also used chopped up whole tomatoes v. grape/cherry tomatoes. This works just as well and is just as tasty. It also cooks a little faster. I find that the cherry tomatoes always take longer to cook than I had planned.
re: ErikaK
Totally agree with you about the polenta, Erika. I'm not usually a big fan, but this was terrific. I liked it even better than the shrimp (photo here: http://www.chowhound.com/topics/51482... ). Unfortunately, I let it warm to long at too high a heat so it wasn't as creamy as I would have liked. But the flavor, with the fresh corn, scallions, and a hint of hot was bang-on. I used fairly large grape tomatoes (because the small cherry tomatoes were *ridiculously* expensive) and cooked them much longer than called for. The smaller size would have been better visually, but even then I think I'd cook them considerably longer than recommended--until some of the tomatoes begin to pop and give off a bit of juice. I used a combination of basil and tarragon and would have liked a bit of extra juice to blend in with the herbs.
Grilled Zucchini with Mint Oil
I made this yesterday with grilled flatiron steak instead of serving Friday with the shrimp, polenta & tomatoes. The mint was a nice subtle flavor, it didn't overpower the garlic/red pepper. The oil really complemented the zucchini. The drizzle of vinegar really didn't do much though, I think next time I might omit that step or else use balsamic or sherry vinegar - something with a bit more presence. For some reason I don't cook zucchini that much, but this might make a return in the fall when our friends have tons from the garden.
Spicy Roasted Winter Squash, p. 200
The combination of the smoky, spicy red pepper with the squash was great. I'm not convinced about the maple syrup, though, which seemed to burn more than glaze.
My changes: I still have hard-shelled, long-keeping squash to use up, rather than the relatively tender-skinned winter squash available in the fall that he calls for. So I cut mine into roughly 1-2" peeled chunks and tossed them with the glaze. It would be easier to pay closer attention to slices and carefully turn them so each side get browned uniformly. I gave the chunks a few stirs throughout the process, but wasn't about to make sure each one got browned on every side! As a result, some sides were still bright orange while others sides got extremely browned (nearly black), though even the darkest ones still tasted great. The cubes also got quite soft, making it hard to turn them without their breaking up.
Bottom line for me: While I loved the flavor, I think I'd be just as happy leaving out the maple syrup, just brushing the squash with the spicy oil. I used hot smoked paprika, btw. The pans were a sticky mess to clean up, and if the squash is sweet enough, I don't think the syrup is necessary. But I have to admit, I'm not big into glazing.
re: Karen_Schaffer
My absolute favorite roasted squash dish comes from Jamie Oliver. He slices it into wedges and paints it with olive oil mixed with garlic, coriander, oregano, etc. I think I posted the recipe once, but at least a year ago. I think it's in his first book. I'll paraphrase if anybody's interested.
This squash is fabulous and always popular at dinner parties.
Bulgur with Roasted Chickpeas, Red Onion, and Lemon (Spring - p. 36)
Thanks LulusMom for this rec - this was a nice side dish and the roasting chickpeas (with red onion, olive oil, lemon, bay leaves, cumin seeds, paprika and cayenne) smelled so good! E doesn't like turmeric so I left it out. After this has roasted for 20 minutes at 400 degrees, the bay leaves are removed and then everything is mixed with cooked bulgur. I used Arrowhead Mills organic bulgur wheat. Roasting with all the seasonings really made this flavorful. I served it with Steak with Bread Crumb Salsa (p. 108), and made it ahead of time and served it at room temp.
re: jsaimd
How do you think it would work with quinoa?
re: GrillNextDoor
Fine, but I think millet more closely resembles bulgur which is why I used that. I personally think just about all grain salads work OK interchanging the grains as long as the grains are pilafed.
re: greedygirl
1 1/4 cups water
1 cup med or coarse bulgar, pref. golden duram wheat
Sea salt
1 15 oz can chickpeas
1 med. red onion, sliced thini
2 T EVOO or butter, cubed
2 T lemon juice
2 bay leaves, halved
1 tsp cumin seeds
1/2 tsp ground tumeric
1/2 tsp sweet Spanish smoked paprika (presumably Pimenton)
1/8 tsp cayenne, or to taste
Chopped flat leaf parsley.
Heat oven to 400 degrees F. Bring water to boil in small sauce pan, add bulgar, 1/2 tsp salt, cover. Cook for one minute. Let stand off heat, 20 min, until all water absorbed.
In the interim, in 8-10 inch skillet that can go into oven, combine ingredients from chickpeas to cayenne, plus 1/4 tsp salt, stir over med. heat until sizzling. Put into oven and roast 20 minutes. Stir halfway through.
Remove from oven, discard bay leaf, add bulgar and stir. Add more salt if needed. Serve hot, warm or at room temp.
PS - I assume parsley is garnish for this.
re: greedygirl
Here's a link to a recipe on-line. I just double-checked and the only difference from the book is she says you can use either 2 Tb of extra-virgin olive oil or 2 Tb cubed unsalted butter. (Also, I used smoked Spanish paprika instead of sweet - I buy mine from Penzey's).
re: MMRuth
Thanks very much for taking the trouble to do that, MMR. I will report back once I've made it.
re: greedygirl
That sounds like a great combination. Maybe next time thats what I'll do as a side with the shrimp (doing the tomato/polenta thing while also worrying about the quick cooking shrimp raised my blood pressure even with the help of my husband).
re: Rubee
Not a lot to add to this, but we really enjoyed it. I did use cilantro instead of parsley, in part because I found it first in the fridge and in part b/c I thought the cilantro would go nicely with the other "Indian" reminiscent flavors. Served it with the asparagus w/ mustard vinaigrette and the goat cheese/red onion frittata - rather an odd combination but well, c'est la vie. I served it at room temperature, but I think I did like it better when it was warmer.
re: Rubee
Bulgur with Roasted Chickpeas, Red Onion, and Lemon (Spring - p. 36)
I made this with whole wheat couscous instead of bulgur, as he suggests (and because that's what I had in the house), but I don't think it was a good idea, at least not the way I did it. My couscous ended up being very sticky, not nice individual grains that the chickpeas would have contrasted with better.
But I can't say the roasted chickpeas did that much for me either. I might try it again with a different sort of bean. I really loved the texture of the roasted beans in Paula Wolfert's Pork and Orange Flavored Beans. Maybe I'll just make the beans and skip the bulgur/couscous!
Following Rubee's lead (though I didn't realize it at the time), I served this with Mushrooms/Steak with Bread Crumb Salsa (reviewed in the summer thread), and a romaine salad with blood orange.
re: Karen_Schaffer
I made the bulgur with roasted chickpeas salad but it didn't really rock my world. I also used couscous because I had it on hand, and the texture was fine. I also sauteed sweet vidalia onions in olive oil until they were soft before adding them to everything else for the roasting step. I used have smoked paprika and half regular sweet paprika. It was ok, but not earthshaking.
I make a similar salad in the summer with couscous, chickpeas, lemon juice, olive oil, cucumber, scallions parsley and cilantro. And do like that. I may use the roasted chickpeas in that salad. The variations on the theme are endless.
re: karykat
Re: karykat's post on the bulgur with roasted chickpeas
I made this a couple of nights ago and, although the taste was really great, the dish was very dry. Maybe my onions were not the best.
It could also be that I discovered I had no bulgur and only a tiny bit of brown basmati rice...so I used spelt cooked in the pressure cooker. I didn't discovery my missing ingredient until a couple of hours before our guest was coming.
In any case, I think it may have been the spelt. The texture and taste were great, but it was reallllly dry. Maybe I should add more onions? It was so dry that I sauteed some red pepper strips and added them to give it some moisture. Didn't really work.
Did you guys find this dish dry or was it my sub spelt?
I served it with green garlic potato soup and a big salad. Our guest asked me if it was okay for him to put his spelt dish into his soup. He claimed it was quite good...Hmmm.
re: oakjoan
I used couscous and didn't think it was too dry, but any drier would have been too dry. (If that makes sense.)
re: karykat
I also used couscous and completely concur - it wasn't too dry, but any drier and it might have been. I thought it was pretty much perfect.
re: oakjoan
My bulgur wasn't dry. Maybe a touch of olive oil would help?
re: beetlebug
I added a bit of olive oil but didn't want to make it soupy.
re: oakjoan
My millet based one was dry, but I tend to reduce fat too much according to my husband, and millet is a drier grain anyway. I don't mind dry, but my husband always douses almost all grain salads in oil!
re: Rubee
this is a two thumbs up dish! Healthy and very tasty! I think I overdid it wi/ the cayenne. And I had some concerns about his haphazard method of quick sauteeing -- I thought later I should have toasted cumin seeds first, then sauteed onion in oil, etc. But I kinda threw everything together -- though I held back the chickpeas and lemon until everthing was cooking away. I used olive oil. It all came out great. With dishes like this, who needs meat??
Yum, yum.
I think it would go well w/ grilled shrimp, raita and naan.
re: NYchowcook
I think it could stand very well on its own for a vegan main course.
re: LulusMom
I agree.
re: Rubee
Bulger with Roasted Chickpeas, Red Onion and Lemon (Spring menu 2, pg. 36)
I never would have made this dish if other hounds hadn't posted about it. I don't know why I skipped over it because I like all the components. So thanks, early cookers.
I don't know what took me so long to try this dish. It had all my requirements for a weeknight dish – fast, easy and tasty. I also don't know why I was surprised at the taste of it – a strong curry flavor. When I took a second look at the spices, I went duh. Good thing we both like curry.
Not much to add, but I think this dish is a keeper for us since it is a quick side dish. Next time, I would use a plainer flavor protein so I can fully appreciate this dish (I served this with the seitan on pg. 234). Maybe the mint thighs.
BTW, this dish also tastes great cold as a snack.
re: beetlebug
The first time I made it, I served it room temp with a fish dish and it was perfect. I'm so glad it worked out so well for you.
re: Rubee
Bulgur with Roasted Chickpeas, Red Onion and Lemon (Spring menu 2, pg. 36)
There may be hope for bulgur and me yet. I would have been tempted to make this with couscous, but was all out. I enjoyed this dish and only made one change. I cooked the garbanzos 10 minutes longer to make their texture crispier. Had I not been so hungry, I might have given it another 10. I'm looking forward to trying the tofu with lemon, soy, etc next.
re: BigSal
The tofu dish is legendary. It was the dish that made my husband like tofu. He still talks about it and compares all other tofu dishes to it.
I love the dish you made. Glad you enjoyed it.
re: LulusMom
I can't wait to try it. I'm hoping it'll make my husband a believer too.
Roasted spring carrots with cumin and lime, p. 25
Yummy! I wouldn't have predicted lime, cumin, red pepper flakes, and carrots to be a great combination, but they were. Despite his admonition, I used ready-to-go 'baby-cut' carrots, and they worked great. And I used piment d'espelette instead of Aleppo pepper. I might cut the butter in half next time. It isn't really that much butter (2 tbsp for 1 lb of carrots), but I don't normally put butter or oil on veggies, except maybe to toss them lightly with olive oil to roast.
In any case, it was delicious, and I'll definitely make it again.
re: Karen_Schaffer
These carrots are excellent! I served these last night with Nigella's Mughlai chicken (creamy curry with almonds) and her Pilaf for a Curry Banquet. I roamed around on Home Cooking looking for something cool to do with a bunch of carrots -- something that would complement the flavors. I came across this recipe when I searched carrots cumin. Perfect. I wasn't in the mood for a shaved carrot salad... I liked the texture of these, the color on the plate (VIBRANT!) and the zesty flavors. I like the tart, bright combination. I am excited, always, to toss a little Aleppo into something! I found the flavors more pronounced the next day. I might up the cumin and Aleppo a little next time. Thanks to Karen, Gio, and beetlebug for reviewing this and prompting me to check it out! An excellent side dish for an Indian meal (it was actually all divine, to my pleasure).
Spiced Red Onion Marmalade pg72
*hope this goes here! It was part of the Roast Duck menu...
Ever since I browsed through this book last weekend I've been wanting to make this onion marmalade, mostly just to have on hand.
I made a full batch, and can definitly see halving it in the future, two cups of this onion mixture is a lot, and I'm going to have to remind myself to add it to everything.
The good thing is that it's good enough to add to everything!
I used Spring onions, and really tried to follow the recipe (a challenge for me, but I am trying to be true to the COTM for the first time), in fact I think I did everything as instructed until it came to putting a lid on the saute pan. My largest saute pan doesn't have a lid, so I used a piece of folded parchment. I like to use parchment in this manner, so no problem for me.
Anyway, used a reasonably nice bottle of red, a Petit Verdot from Mendocino Co. that my boyfriend found too green and acidic for drinking. It was nice in this dish though, and I used sherry vinegar for the red-wine vinegar.
The cinnamon really came through, and I pulled it out about 10 minutes before the onions were really done. The ginger, honey and sage all gave some nice complimentary undertones.
Although i'd love to try the duck dish this goes with in FT, I just wanted to have it around for last minute dinners, sandwiches, etc. We had veal scallopini last night, and a little spoonful of this marmalade was a nice counterpoint.
It took about 1 hr and 20 to fully reduce, but I think that has something to do my using parchment as a lid.
re: rabaja
Thanks so much for your report. I'm hoping to try this tonight (using your suggested mod of 1/2-ing the recipe, since I don't see myself using up 2 cups!). It sounds like such a great condiment.
re: Smokey
You know, it's been really nice to have around! I am going to try to keep some variation of it on hand, as it made last nights dinner SO easy.
I found a Nigella Lawson recipe on the FN show that intrigued me so I looked it up online. It was for a quick lamb ragu, made with pancetta, marsala, chopped tomatoes, lentils and a big scoop of onion confit.
Having this condiment on hand, I was able to put dinner together in 10-15 minutes, which doesn't happen very often for me. It was fantastic and I am still marveling at how easy it was.
re: rabaja
I just made this condiment again tonight, for probably the fourth or fifth time. I just like having it around and it was very satisfying to start stocking my new fridge again.
Chilled Asparagus Salad with Sherry Vinaigrette, p. 56
I would swear that someone else made this, but I can't find the post. Really loved this vinaigrette. Since I decided to make this at the last minute, it was "warm asparagus salad" and not "chilled asparagus salad", however it was good - and v. low oil content in the vinaigrette vs. the mustard/vinegar. The scallions added a nice and different flavor as compared to the traditional shallots. No hard boiled egg today as I served it with a frittata, but I imagine it would be a nice addition. This is the first recipe that made me think to myself "I'll make that for company".
re: MMRuth
Hi MMRuth - Looks great! Gio made it (above) and I reported on it also, but put it under salads instead of side dishes, oops.
I didn't mention it, but I also skipped the chilling and marinating, though will try that the next time. I roasted the asparagus (s&p and evoo at 400) about half an hour before dinner, and then served it at room temp with the sherry vinaigrette poured over. I really liked it too, and so far, it's the first dish from the book that will definitely be a repeat.
re: Rubee
Well - you are probably actually right - since it is called "Asparagus Salad" - ha ha - and at least now I don't feel crazy. I guess I thought of it as a side dish since I served it that way ;-).
I'm enjoying the food that I'm cooking, and to me, overall, they are good week day meals, but not inspiring (a la Goin etc.).
re: MMRuth
Oh MM, That asparagus salad was so tasty! We've been buying asparagus every week for a few now. But, as I've been reading my feeds, I realize that everyone cooking has a similar recipe. Or a variation on the theme of asparagus with hard boiled eggs. I'm beginning to think that everyone out there reads everyone else's blog and has the exact same recipe. But it's all good and very healthy!!
re: MMRuth
Wow! That is high praise indeed!
re: MMRuth
Burn the heretic! What's in the vinaigrette, btw? Am hoping to get new season English asparagus in this week's veg box (oh the excitement).
re: greedygirl
I paraphrased the recipe into the salads thread: http://www.chowhound.com/topics/51483...
re: The Dairy Queen
Lovely, thanks.
re: MMRuth
I had a considerable amount of that vinaigrette left over, and it kept very well in a tightly covered jar in the fridge. Last night I used it as a marinade for a pork roast we bought at the organic farm we frequent. The meat maranated for about 45 minutes before roasting at 375*. Just let me say the roast never tasted so good! Double duty vinaigrette!
re: MMRuth
Chilled Asparagus Salad with Sherry Vinaigrette (spring menu 5, pg. 56)
I really liked this. Not much to add to earlier reports, but I particularly liked the contrast flavors of mustard and the honey all mixed in with the sherry vinegar. I did use the egg which was a nice addition. I decided to try and use a microplane which was a mistake (I microplaned eggs with one of the Zuni recipe.) For whatever reason, chunks of egg kept coming off preventing it from being grated. I used the microplane because I didn't want to clean out yellow bits in my little sieve. I didn't have this problem with the Zuni radicchio salad, but whatever. I also used Berley's method of boiling eggs which worked as well as any other method I've tried. The eggs were easy to peel though, despite these eggs being on the newish side.
re: beetlebug
My contribution to this asparagus thread is that I decided I liked to mix them with the vinaigrette while they were hot and then serve at room temp after they stewed in their own juices for a while. I don't know if they absorb more while hot, but they taste even better than usual. I actually like them a little warm.
We've been getting tons of asparagus in our CSA box the past few weeks. Lucky us!
re: oakjoan
*drumming fingers impatiently while desperately awaiting start of CSA season*
re: The Dairy Queen
Ditto. Every time I read about oakjoan's CSA, I feel myself turning green from jealousy.
re: beetlebug
Just think of the acres of kale and you'll lose some of that jealousy.
re: beetlebug
I do like how he calls for honey in a lot of his vinaigrettes - not something I usually add, but a nice touch. I thnk the grater is actually easier for the eggs.
Soba with Garlicky Spinach and Sesame oil.
I had Dinosaur Kale instead of spinach, so I used that. I increased the garlic and decreased the sesame oil quite a bit. The flavor seemed to cook out a bit, since he has you fry the garlic in the oil, so I added some fresh stuff at the end. Overall, decent - I love buckwheat, and I had 100% buckwheat soba, but not a wow dish.
I served it with a riff on his teriyake carrots, but I just used the recipe for inspiration. It worked fine, but nothing eye opening.
re: jsaimd
I think that I saw a neat-o way to take kale/chard/greens off the stem. He held onto the stem and put a finger on each side (one was thumb) of the stem. Pointing it downward toward the counter, he rapidly moved his hand down the stalk and the leaves came off easily. It looked fabulous, but I haven't tried it yet.
Stuffed Eggs with Capers and Garlic (Spring).
Basically deviled eggs, but lots of great flavors. Though from the photo it looks like I over did the pimenton, I used a v. fine sieve to dust the eggs with it, so the taste wasn't overwhelming.
Asparagus and Fiddlehead Ferns with Garlic (Spring).
Found both at the farmer's market in the morning, so seemed the perfect dish to go with the Tomato/Bean Gratin. V. simple, and I added some Maldon salt and olive oil after I put the dish on the serving dish. I made half the recipe and there is lots leftover still - maybe a frittata in the works for lunch .....
re: MMRuth
Nice photos, I love your china pattern MMRuth:)
Are you guys getting Meyer lemons out on the East Coast now? That lemon sure does look like a Meyer!
re: rabaja
Thanks - that is actually a regular lemon. The last Meyer ones I bought were actually bad (at $6.00 for 2 of them!) and I'm not seeing them regularly any more, sadly.
PS - The dishes are my "Spring" ones - http://www.tableideas.com/gien-alice.htm
re: MMRuth
MMR: So now you have no reason to feel jealous of us SFBayareans. I found fiddlehead ferns in the market last week and they were almost totally black and limp. The ramps, as I reported earlier, were similarly on their last legs. Don't have any desire to make this recipe with defective ingreds!
I do have a Meyer lemon tree in my back yard, though...to ease the pain.
I'm also reporting on the second preparation of Fregola Risotto Style with Chard and Feta. It's a recoup your losses report.
I started out with the stock and that went fine (simmering onion, carrot, celery, etc. with water). While I was "toasting" the fregola, however, I got a phone call and didn't notice until too late that the liquid had evaporated and the fregola was burning. Aghhhhhh! I tried to pick out the non-burned ones, but it was just too tedious. So, I regrouped and used Bhutanese Red Rice as the starch. Turns out this is also a great dish! I had never used BRRice before, but I looked up directions for length of cooking time, etc. It cooks much more quickly than brown rice, and the slight crunchiness was great.
I still want to use the fregola again, as it was just delicious last time.
Tonight I'm making another batch of the sauteed radishes. "Yummo!" as RR would say.
re: oakjoan
Thanks - making this for dinner tomorrow night! I needed my protein kick from sushi tonight so we went out.
Cucumber Lime Yogurt/Raita and Naan (Spring)
Made the yogurt the day before, and added quite a bit of extra lime juice and a little leftover lemon juice. I added the cilantro right before serving. Great flavors, and a nice complement to the Lentil & Rhubarb curry. I made half a recipe and we ate all of it - so good with the naan.
The Naan - well, I haven't baked any kind of bread for many years, and only made small forays into doing so in the past. I made the dough the day before, using bleached rather than unbleached flour, and whole wheat flour, rather than whole wheat bread flour (a baker colleague of mine said he thinks there may not be such a thing), and then used Fage yogurt. You let part of it rise, then add the rest of the flour, knead, and then it says you can refrigerate and finish the next day. I took it out the next day to let it come to room temp and then rise again, but I had an uncomfortable feeling that it wasn't going to. So, I got out Mangoes & Curry Leaves and made their recipe (AP flour - 1/2 the recipe as a safe guard). Sure enough, my Flexitarian one was a leaden lump, and the other seemed to be doing what it was supposed to do.
I think there were two factors - one, maybe using Fage instead of "regular" yogurt which would have had more liquid, and adding in all of the flour, instead of doing it gradually, as I did with the other. I did have to some fiddling about with finding a place that was warm enough, and used JC's trick of turning the oven on for a couple of minutes and then turning it off and putting the bowls of dough in it. Anyway, at the end of the day, I'm really reporting on the M&C Naan. I was so excited that it turned out well. I don't have a pizza stone, so I used a cookie sheet as suggested in Flexitarian. I also don't have a peel, so I used the back of a cake pan, with corn meal on it. To boot, my oven door is currently unhinged on one side, making this all a precarious and potentially dangerous activity, since the oven was preheated for an hour at 500. But, all is well that ends well, and this did.
Looking forward to trying some other bread baking soon! Last two pictures are Flexitarian dough the day before. The top in the first one is supposed to be "lacy", which I don't think it was, and the second is the leaden lump after kneading!
re: MMRuth
This one should be subtitled "Adventures in Bread Making". FWIW, you can get wholewheat bread flour - I use it all the time. It's usually called "strong wholewheat flour". i like the tip about the oven - I usually use my breadmaker but sometimes I will only make the dough and then prove and bake it myself, so that will be useful. Mind you, it's so unseasonably warm at the moment that's not really necessary!
re: greedygirl
Keep in mind, *you* can get it, but that doesn't mean it's available to us in the US!
re: Caitlin McGrath
Out of curiosity, I called King Arthur (a well known seller of flour, etc. - for GG) to ask if they carry "whole wheat bread flour" and was told that they don't and that there isn't such a thing (in the US, at least).
GG - do you happen to know how the WW bread flour that you get differs from "regular" whole wheat flour?
re: Caitlin McGrath
A quick google suggests you can get it in the US. http://www.wadesmill.com/
MMRuth - my "Breadmaker Bible" provides some of the answer. "The presence of bran reduces the effectiveness of gluten during baking and hence bread made with only wholemeal flour will not rise as high and will be much denser than its white equivalent. The presence of bran also means that the flour will absorb more liquid, so more water is needed in the dough." In a separate section, the writer also explains that it is the level of protein found in the endosperm (the inner part of the wheat kernel that contains starch and protein) which determines whether a bread is suitable for breadmaking. I'm no expert but I'm guessing that "strong" flour is higher in protein, and therefore gluten.
Edit: Looks like that's right.
re: greedygirl
Thanks! I had read about bread flours being higher in protein - will look into your links.
re: MMRuth
Naan, or my misadventure in baking bread.
I've made plenty of (successful) breads in my past, but this did nothing for me. I love naan at Indian restaurants and this was not it. It was dry and dull. It did not rise after I took it out of the refrigerator after (oops!) 3 days, nevertheless I went ahead and baked it. I followed the recipe using WW bread flour, unbleached white, and fage 2%. I think it was the absence of oil or fat (ghee?) that made it dull and dry. Won't be making that recipe again.
re: NYchowcook
Sounds like you had exactly the same problem I had, even with the right flours. Do you think using the Greek yogurt, rather than one with more liquid, might make a difference?
re: MMRuth
I think it's fat that's missing,and suspect that's what makes Indian restaurant Naan so toothsome (never get to use that word!)
I think I'd like to check out Alford's Flatbreads cookbook and see how they do it.
It was nice to see how it divided in the middle. But that's about it for my being pleased w/ the recipe.
re: MMRuth
I tried the naan a few nights ago and was pretty pleased with the results. It certainly does *not* taste like naan from an indian restaurant, but I suspect this has far less fat/ghee.
I made it with whole milk plain yogurt (not Fage) and ghee (unlike NYchowcook, below) and baked it 2 days after starting it (as brerly says one can). I think for flour I used 1cWW pastry flour, 1 1/2c white KA bread flour and 1cKA AP flour (not sure I've got the total amount of flour correct, but it was something like that). As warned, it goes stale fast (not surprise). But I would certainly make it again.
I'm sorry yours turned out a leaden lump, MMRuth. It might very well be that if I made the M&C one, I would think it was much better! I did compared the Flexitarian recipe to one in VCFE by Madison that I had made before and liked, and it was nearly identical.
I may return with a photo of my naan. I was so pleased with it I did actually take pics, now I need to get them off photo and upload them!
re: Smokey
I made naan dough, but after I'd read the "thisisn'tsogreat" posts about Berley's recipe, I went searching for a recipe. Of course I have about 10 Indian cookbooks, but wanted to search online. I found a wonderful video on YouTube which I used to make my naan and recommend to you all highly. It's called Naan Bread by Manjula and she makes it in her tiny kitchen with an electric stove. She tells us to cook it for just a few minutes on a pizza stone in the BROILER. Anyway, she goes through all the steps and is very straightforward.
I've got a batch rising and will let you know. Even if you don't make naan, this video is fabulous. She has others as well.
re: ErikaK
Sounds great - I keep meaning to make it and sounds like a good way to use up my leftover yogurt, naan, tomatoes, radishes & cucumber from other dishes!
I made the asparagus vinaigrette as a side tonight. Liked it very much - the dressing has a very nice tang to it, a lot of character. Nothing much to add to what others have said. I cooked the asparagus earlier in the day and then just wrapped it in a paper towel and stuck it in the fridge. It was lovely and crisp for dinner.
re: LulusMom
Made this aspargus vinaigrette again last night (to go with scallops with porcini butter). My husband had been out of town the time I made it before (which turned out to be the time Lulu decided she loves asparagus) so this was his first time having it. He said "you've ruined me for all other asparagus vinaigrettes." I need to keep this recipe in mind for company.
Sautéed Escarole with Red Pepper and Garlic, page 193
This is a dish I have either made or eaten at least twice a month all my life.
The only exception to PB's direction is that we use a tin of oil-packed anchovies....which you'll be glad to know I did NOT do last night, as I wanted to see the difference.
However, I did not boil the escarole first. The greens were chopped and braised, covered, in the requisite EVOO, red pepper flakes and garlic till tender yet still green.
Just as tasty as I'm used to but without that extra punch. Escarole is a very nutricious vegetable and is available year round. I believe this recipe can be used with spinach and the curly endive Italians call Chicoria, or indeed any leafy green veggie.
Quinoa Salad with Green Beans, Corn and Tomatoes (Summer menu 5, pg. 128)
I love this salad and have made it numerous times. This time, I tried it with red quinoa instead of the standard white, and used sugar snap peas instead of string beans. I loved the nuttiness of the red quinoa and liked the snap peas as well. I vary between making the full amount (which serves more than 6) or half the amount (which serves around 4). I especially love the pumpkin seeds in the dish because it lends a pleasant crunch to the whole salad.
re: beetlebug
Quinoa Salad with Green Beans, Corn and Tomatoes (Summer menu 5, pg. 128)
We made this tonight with white quinoa and fresh tomatoes, green beans and chives from the garden. Like beetlebug, I also loved the crunch the pumpkin seeds add. Feeling virtuous for eating so healthy, but satisfied too.
Avocado and Hijiki salad
I made this, but didn't have cucumbers. I ended up adding some lightly cooked Kale for chew, but of course it would have been better with cucumbers. I was scared to add the hijiki, but it worked well. It was nice, but didn't have too much of a flavor. Perhaps I rinsed it too much after soaking. I prefer my guac, but it was fun to try.
Sauteed Baby Artichokes with Garlic and Wine (Spring, p 35).
This recipe is a keeper. My first time cooking these little beauties and I'll be making this recipe again. Pretty easy too, except for trimming the baby artichokes (which is a lot easier, however, than large globe artichokes). I trimmed 12 artichokes by removing the tough outer leaves, peeling the stems with a vegetable peeler, and then slicing off the top third. Rub w/a cut lemon so they don't brown. To cook them, brown artichokes in evoo with garlic cloves and fresh thyme, then add white wine, cover, and cook for about 15 minutes. Remove lid, boil to thicken sauce, and then plate and drizzle sauce over artichokes.
Couldn't be easier, though I really liked how soft and sweet the garlic became so would add more cloves next time. The only negative is I made this beforehand to serve as a side dish to some burgers, but there wasn't much left for dinner! Every time my husband and I walked by the plate, we ate a couple. Berley does say you may want to double the recipe. Next time I will. This spring side dish goes on the list as a repeat. I liked them warm, but they can also be cooked ahead and served room temp.
re: NYchowcook
I think those might steam instead of browning? Good question though - I might try it this weekend since I have a can in the pantry.
Fennel with Lemon and Fennel Salt (p. 305)
I'd made this once before and was disappointed, but that was mainly because I found the fennel to be too thickly cut. This time around I cut it much thinner, added a bit of fleur de sel (sp?) at the end once plated and a bit more lemon than he called for, and loved it.
Ok. I made the Roasted Cherries in Red Wine. I got this recipe from one of the articles online that was compiled by TDQ at the beginning of the month. (The article says it's from The Flexitarian Table but I can't find it in my copy. There's not more than one edition, is there?) Anyway, I made it so I thought I'd let you know how it turned out.
I thought it was really good. The fresh cherries I used were the first of season here and probably not the best. But they lent themselves to this very well. One thing I really liked about this was the bay leaf flavor. I was a little dubious about that when I saw it in the recipe, but it really works. It was subtle but distinct and really made the dish. The recipe didn't specify what to do with this. I think it could be a side to the right kind of meat, maybe a pork thing, but it may be a little sweet for that. I've been enjoying it over vanilla ice cream for breakfast and a late night snack. Yum.
re: karykat
Huh, no, I don't remember seeing it in the book. I love cherries though, and have a nice bay bush right outside my door. Maybe I should check out this link. Thanks for the report.
re: LulusMom
That does sound wonderful - and I have some fresh bay leaves to use up. There's a wonderful dish at a Spanish place we love that makes bunuelos with a bay leaf inside - so I can imagine a "sweet" dish that uses it.
Toasted Millet Pilaf, p. 201
I'd swear I posted my review of this earlier today, but I don't know what happened to it. Anyhow, we loved this dish. I forgot to garnish with the toasted pumpkin seeds, but it was fine. The orange, ginger, and carrots really added to this dish. When I make it again, which I'm sure I will, I'll up the rosemary and cayenne, and maybe add a little more water because a few of the millet grains were still a bit crunchy.
A colorful, tasty, whole grain dish -- what more can you ask?
Pinto Beans with Chipotle and Melted Garlic, p. 247
I know, the month is over, but I still have a few recipes on my list to try before I take the book back to the library.
This was a tasty bean soup, but I somehow expected more flavor from the toasted seeds. You could definitely smell the fennel seeds while it was cooking, but the chipotle trumped everything else flavor-wise. I used a hambone and some ham chunks, per his suggestion. My beans were Indian Woman Yellow, which stay whole rather than getting mushy, so I may not have gotten the texture he intended, though it was still quite good.
And one more (I think this is the last for a while): Millet Cauliflower Polenta, p. 274
I loved this dish, though my husband thought it was merely okay. The millet has a sort of corn-like flavor, and the cauliflower wasn't overpowering. I actually made a fairly minimalistic version, no fried shallots, no Parmesan or butter added at the end, just the millet, cauliflower, and initial seasonings. I served it with a couple of shellfish tapas (detailed in Casas Tapas post), so I didn't want the extras.
That said, this would be a great base for all sorts of other seasonings. However, I'll leave the saffron out in the future. It smelled great while it was cooking (fresh Kashmiri saffron from Penzeys), and I thought it would really complement the tapas, but was totally lost in the end.
I made the grilled zucchini with mint and garlic a few days ago. It was fine. I think it probably got a little more charred than I would like. Our fire was probably a bit too hot. Would adjust for that next time. And I thought the mint flavor would come out more than it did. That's kind of what I was looking for and that flavor was barely there, even though I probably used a good amount more mint than called for.
Creamy Root Vegetable Soup (with Honey-Crisped Walnuts), Pg. 290
We made for this past "Soup Tuesday's" meal and loved it!
Lots of vegetables in this soup made it very flavorful: A lb. of onions, 6 finely chopped garlic cloves, peeled and chopped ginger, and 2 lbs of coarsley chopped assorted root veggies...I used tiny turnips, parsnips and carrots. There were 3 leeks which *had* to be used so I sliced them and tossed them into the mix. The seasonings are: ground fennel seed, ground tumeric, sea salt and FGBpepper. Shredded braised duck legs...I used turkey...The braising liquid is topped off with broth to make 6 cups. Heavy cream or creme fraiche is called for at the end but I used 1/2 & 1/2. Lastly, chopped Italian parsley is used for garnish.
It's a very simple procedure... the first 4 ingredients are heated in a combination of butter and EVOO for 20 minutes then the veggies are added and stirred to coat, next the liquid is added and the whole is simmered for 40 minutes or till completely tender. The cream comes next. At the end of the simmer, just before the shredded meat is added, Mr. Berely uses an immersion blender to puree but we like a hearty soup we simply mashed the veggies a bit.
This was quite filling; although I thought I'd serve some garlic bread too, we didn't really want it.
Bulgur with Roasted Chickpeas, Red Onion, and Lemon (Spring - p. 36)
I have been making this regularly as a main dish. I find that as a main, it works best to halve the bulgur relative to the chickpeas, so I use 1/2 cup bulgur and keep the other measurements. This way, the flavor components of the dish are more prominent, as well. Oh, I've started increasing the amount of lemon juice, and prefer the flavor. Probably makes a bigger difference because I'm usually using (homegrown) Meyer lemons. In season, chopped farmers' market tomatoes folded in right before serving are a great addition.
re: Caitlin McGrath
I don't have the book with me right now, but a dish I make regularly now is the Gratin of Artichokes, leeks and Potatoes. Amazing dish - the artichokes are a bit difficult to prep, as he asks us to cut away all the tough leaves, the prickly tops and take out the choke while the artichokes are raw! A lot of work. After they're prepped, you slice them and combine with some sliced potatoes (I used Yukon Gold) and leeks. Some chicken stock is poured over this and bread crumbs and grated parm. cheese are combined and sprinkled over the top. .
I make this dish over and over and never tire of it. Also really nice for a dinner party. Worth the work it takes to make. It's on p. 81. I'll be glad to paraphrase if anybody's interested so long after this thread ended.
re: oakjoan
Sounds delicious! I found that many of Berley's recipes are a little labor intensive, but nearly always worth the effort. This is a book I need to dig back out again. One of my favorite COTMs.


text:
The airplane collided with grapevines during a forced landing following a loss of engine power while in cruise flight. The pilot was in contact with air traffic control just prior to the forced landing and reported he had experienced fuel exhaustion. An examination of the airplane following the accident indicated there was no fuel in the fuel tanks and no evidence of fuel spillage or fuel tank rupture.
The National Transportation Safety Board determines the probable cause(s) of this accident to be:
Index for Jun2000 | Index of months


text:
November 24, 2014
January 17, 2006
In 2006 Retail sales increased 6.3 percent and there are predictions of even higher numbers for 2007.
The National Retail Federation is saying sales should start slow this year, but finish strong with an overall increase of 4.8 percent. Its projections are sometimes too high, just like this year's holiday numbers.
The Federation expected a 5 percent increase, when in reality it was only a 4.4 increase. It says warmer weather and the slower housing market had an impact on spending.
But sales did rise for appliances and electronics such as video game systems and plasma TVs by almost 14 percent.
For this year the federation predicts Luxury retailers will continue to outperform other products.
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Police are investigating after one person was injured in an early morning crash Sunday.
It happened in the 3900 block of North Main Street in Mishawaka, Ind. at around 1 a.m. This portion of Main Street is between Edison and Day Roads.
Emergency crews arrived to find a white SUV flipped over and debris scattered on the street. Police had to block off a portion of Main Street for several hours to clear the scene.
Officers tell Newscenter 16 that both alcohol and speed were factors in the crash.
The driver was taken to a nearby hospital. No word yet on the seriousness of the injuries.


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Retail $31.80
Code Number
Grades Preschool – K4
Product Dimensions
12 x
15.5 inches
*36 cards with story outline on back of each card; Lesson Guide includedBeautiful, full-color illustrated Bible lessons to make the Bible come alive for children. Lessons included are:Jesus' BoyhoodFollow MeFirst MiracleWoman at the WellNobleman's SonFishing with JesusJesus Heals the Paralyzed ManBeside the PoolJesus Stills the StormJairus' DaughterFeeding Five Thousand
A Beka ESL is excellent for homeschool parents to support their child's language arts
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Nice motorbike stunts free online game by Online-Girl-Games.com The Racer from the Hell rushes at full speed along dens of iniquity. We dare you to take part I this extreme physics controlling and bike maneuvering game. Use arrows and space to rule. There are 20 levels and each one is the harder than the previous one.
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Game Tags
bmx, en, Motor Racing, Uphill Racing


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Liberty + Libations = ???Friday, May 15th, 2009
What do you get when you mix alcohol with the politics of freedom? An argument can be made that we owe our Republic not only to a lot of bright and brave people, but also to a lot of booze. In order to bring out freedom fighter in all of us, as well as to […]Continue reading Liberty + Libations = ???