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Nhân dân English 51 month(s) ago
Nhan Dan - The Quang Ninh PetroVietnam Petrol and Oil Join Stock Company (PV OIL Quang Ninh) make its debut in Cam Pha town, Ha Long city, Quang Ninh province on December 11.
Keywords: Pv OildebutCam Pha TownQuang NinhHa Long CityNhan DanPetrol
VietNam News English 4 month(s) ago
Prime Minister Nguyen Tan Dung has authorised the People's Committee of northern Quang Ninh Province to act as a State agency to implement the Quang Ninh airport project.
Keywords: projectQuang Ninhimplementact asA StateQuang Ninh ProvinceInternational Civil Aviation Organisation
Báo Dân Trí English 11 month(s) ago
2 related news
Six workers working for the Dong Vong Coal Company died from suffocation in a coal mine located in Quang Ninh Province.
Keywords: minecoalQuang Ninh ProvinceImagesQuang Ninh Province PeoplecartQuang Ninh Coal
Báo QĐND English 14 month(s) ago
PANO - A photo exhibition, entitled "Quang Ninh with Cinema", kicking off the 18th Vietnam Film Festival, was opened on October 14th in Ha Long City, Quang Ninh province.
Keywords: Quang NinhQuang Ninh ProvinceCinematographyHa Long CityViewersUncle HoSections
VietNam News English 15 month(s) ago
The northern Quang Ninh Province will publish the average prices of package tours and travel services offered by tour companies on its website and Quang Ninh newspaper for tourists' benefit.
Keywords: Quang NinhpublishQuang Ninh ProvinceBai Tu Long BaybenefittravelThe Finance
VietNam News English 29 month(s) ago
The Viet Nam News Agency (VNA) and Quang Ninh Province yesterday signed an agreement to increase and boost VNA's coverage of the province across the agency's various publications and channels.
Keywords: The Viet Nam News AgencyQuang Ninh ProvincePublicationsQuang Ninh Province PeopleEconomic DevelopmentSocioQuang Ninh
SaigonTimes English 33 month(s) ago
All preparatory activities for this year's Carnival Halong, a highlight of the Halong-Quang Ninh Tourist Week have been carried out in time, said Quang Ninh Province's Department of Culture, Sports and Tourism.
Keywords: HalongHalong BayQuang Ninh ProvinceThe Bayin timeUong BiBai Chay
Hanoi Times English 33 month(s) ago
The Hanoitimes - According to the Ministry of Natural Resources and Environment, the ministry will coordinate with the Vietnam General Confederation of Labour and Quang Ninh provincial People's Committee to organize activities marking World Environment Day (June 5th 2012) in Quang Ninh province.
Keywords: Green EconomyQuang Ninh ProvinceSustainable DevelopmentThe Vietnam General ConfederationProvincial PeopleorganizeEnvironmental Protection
Báo QĐND English 50 month(s) ago
The Ha Long – Quang Ninh 2011 Tourism Week will be held from April 29th to May 2nd at the Tuan Chau Tourist Area and in the centre of Ha Long City, according to the Quang Ninh Province People's Committee.
Keywords: Ha Long BayQuang Ninh Province PeopleUong BiQuang NinhHa Long CityHa LongUnesco
VietnamPlus English 2 month(s) ago
Northern Quang Ninh province's Rangers discovered and seized a coach illegally transporting 456.5kg of night herons and white-faceted owls.
Keywords: coachillegallyjustifyHa Long CityliveRangersHai Phong City
SaiGon GP English 2 month(s) ago
QUANG NINH (VNS) — Van Don Veterinary Centre officials and local rangers in the northern province of Quang Ninh have returned 127 wild animals to Ba Mun island in Bai Tu Long National Park.
Keywords: TurtlesAnimalsQuang NinhWildlife RescueBai Tu Long National Parkwildsnail
VietNam News English 3 month(s) ago
The northern province of Quang Ninh welcomed 5.75 million tourists in the first eight months of this year, according to the provincial department of culture, sports and tourism.
Keywords: The Provincial DepartmentPromotionsQuang Ninh ProvinceRevenueQuang Ninhexpand
VietnamNet English 4 month(s) ago
1 related news
VietNamNet Bridge – Prime Minister Nguyen Tan Dung has approved the construction of an international airport in Van Don District in Quang Ninh province, at a cost of VND5 trillion ($238 million).
Keywords: Van Don DistrictQuang Ninh ProvinceQuang NinhThe Van Don Economic ZoneInvestment MinistryTransportation MinistryVan Don Economic Zone
VOV News English 4 month(s) ago 2 duplicate news
1 related news
(VOV) - Prime Minister Nguyen Tan Dung has authorized the Quang Ninh provincial People's Committee to carry out the Quang Ninh air terminal project – one of the country's four air terminal projects calling for investment.
Keywords: Quang NinhVan Don DistrictThe Van Don Economic ZoneVan Don Economic ZoneInvestment PromotionThe Zone
VietnamPlus English 4 month(s) ago
The Vietnam-Russia Technology and Investment JSC (VRG) plans to build a luxury eco-tourism area on Soi Nhu island in northern coastal Quang Ninh province's Van Don district.
Keywords: Van Don DistrictQuang NinhjustifyconsistVillasClimbingQuang Ninh Province
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Cocktail of the Week: Have Rum with Your Shrimp
The secret's in the sherry
Byon September 16, 2013
This week's drinking expert is Brooks Reitz of The Ordinary, Charleston
The Moro is named after the restaurant of the same name in London, where I spent some time two years ago. It is a Spanish tapas bar but really, the food they are cooking is beautiful, rustic, and simple with a Mediterranean flair. They also offer a very intense selection of sherries, with a customer base that appreciates and understands what they are serving. After visiting, I was enamored with the restaurant, as well as how civilized it could be to enjoy sherry over simple snacks with friends.
Here at the Ordinary, our food and our space feel like Moro. We're also serving sherry, which is a wonderful companion to seafood. But most customers won't immediately gravitate toward sherry, however, so I wanted to create a cocktail that pulled out a lot of what makes sherry so intriguing, but still had enough complexity and familiarity to make it attractive to our customers.
We think of our Moro almost like a manhattan. Because we are so rum-focused, we use rum (specifically, Banks 7 Island Golden Rum, which I prize for its character and complexity) and mix that with Amontillado sherry from Aragon. This sherry has some beautiful spice, and an intensely nutty quality that makes it an interesting substitute for sweet vermouth. We add a touch of Apricot Liqueur for sweetness, and Angostura Orange Bitters, then stir.
As told to Jake Stavis
1.5 oz. Bank's 7 Island Golden Rum
.75 oz. Aragon Amontillado Sherry
.5 oz. Apricot Liqueur
2 dashes Angostura Orange Bitters
Stir over ice for 30 seconds, strain into a coupe, express a grapefruit peel over the drink, and discard.
PLUS: See Every Cocktail of the Week >>
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subset: commoncrawl


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Finishes wear, so not a big deal. That is what GunKote, Duracoat and Aluma Hyde 2 are for.
But if each pistol fits your hand well my personal choice would be the FNP.
However, I freely admit to having a bias against Sig P series pistols, based on several P226s that I saw self destruct in the late 80s.
Hey guys I just wanted to update you guys on the whole gun situation. I went back to the gun shop and handled both the FNP-9 and the 2022 and the 2022 felt better in the hand than the FNP-9 so I'm sure you guys are able figure what came next I am now a proud owner of a Sig Sauer SP2022. I'll post pics up later cause I'm posting from my phone currently I appreciate everyone's input on the matter!


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Apple App Store switches 'Free' label to 'Get'
In the App Store, "Get" is the new "Free."
The App Store was developed by Apple Inc. and allows users to browse and download applications from the iTunes Store. The apps can be free or paid and downloaded directly to a computer or mobile device. The App Store opened on July 10, 2008 via an update to iTunes. The Mac App Store (allowing users to download apps for a computer) launched on January 7, 2011. There are currently more than 650,000 apps available in the store.
Check out these stories about good apps to download:
10 Apps for Finding Apps 10 Free Must-Have Travel Apps for Android The 10 Best Mac Apps of 2011
Apple has reversed course and decided to allow calculator widgets in the App Store.
After featuring PCalc in the App Store, Apple is now demanding that the developer remove it standout feature.
Apple is about to have a little more company on Fifth Avenue.
Off the back of new controversial spy laws, Australians have decided to pen some personal responses to their ASIO buddies using the hashtag #HeyASIO.
'Mashable' hosted a Hangout on Air on Wednesday, Sept. 10, to discuss Apple's newest products.
Apple's live stream of its big event encountered multiple technical difficulties, so in case you missed any of the news, we recapped everything you need to know.
Apple skipped the part of its fall product announcement in which execs rattle off stats about the company's health and growth except for one notable number: 1.3 million. That's the number of apps currently in the company's App Store, according to Phil Schiller, Apple's SVP of worldwide marketing. The figure comes after Apple announced 1.2 million apps in June at its Worldwide Developers Conference.
If you need any more proof that Apple plans to release new products today, this is it.
The biggest culprit was not providing enough information, which accounted for 14% of total rejections.
Legally, any apps sold through a country-specific App Store are under the jurisdiction of that country's government.
Apple has about 16,000 employees throughout Europe, but the company says it helps support many more jobs than that.
The cost of app marketing is at an all-time high, according to app marketing technology company Fiksu. Boston-based Fiksu has been analyzing trends in app marketing for the last four years, and in June of this year, the Cost Per Loyal User Index (CPLUI) -- which measures how much money brands spend to acquire regular users of their iOS apps -- peaked at $2.23. According to Fiksu, a regular user is someone who uses the app at least three times.
In June, nearly 80% of the 1.2 million apps available in Apple's App Store were "zombie apps," meaning they sat there without getting a considerable number of downloads.
You're not crazy, the iTunes and App Store experienced a brief outage.
Facebook accidentally released its new app Slingshot on Monday, but it's not the only company to do so. Here's a look at five other accidental app launches.
Apple has revamped its App Store, adding significant enhancements to search, as well as new features like video previews and beta testing.
Steve Jobs glanced at the sheet of paper with Apple's future on it and promptly flicked it away onto the table. Then he uttered one of his trademark criticisms to Eddy Cue, the manager who had handed it to him. "This sucks," Jobs said. The visionary founder had recently made his triumphant return to Apple, more than 11 years after he was fired from the company he started in his parents' garage.
Developers and publishers need a striking first impression. That's why so much rides on those fingertip-sized icons.
Snapchat announced its biggest update yet but it has yet to roll out to many users.
Amid social media bans and political unrest, Apple will open its first store in Turkey on April 5. The company announced on Friday that the Apple Store will be located in Istanbul's Zorlu Center mall. It will send emails to customers in the country and launch a retail website advertising the opening date, as first reported by Webrazzi. See also: Despite 'Outrage' Over Twitter Ban, Turks Hold Off on Street Protests The opening comes in the midst of political turmoil in the country.
While Vietnam is still reeling from the global success of Flappy Bird, many might have overlooked the fact that there are plenty more promising (and unsung) apps coming out of Vietnam. Two such apps come from a team of developers, designers, and entrepreneurs based in Ho Chi Minh city. If you asked around the nation's tech scene, most people have no idea who they are, and if you download their apps in the iOS App Store, you'd have no idea that these guys are actually from Vietnam.
Steve Jobs' spirit lives on -- not only through your Macs and iPhones, but also via a time capsule. The tube, which was buried by Jobs and several others at the Aspen International Design Conference in 1983, was filled with personal items including the Lisa mouse. That mouse is recognized as an important piece of history; Jobs used it at the conference where he predicted many innovations we use today.
Persistence, it turns out, does pay off. After rejecting it five times, Apple has finally approved an app that tracks every U.S. drone strike and sends a push notification to users every time a flying robot carries out a deadly mission around the world. Josh Begley, the data artist and developer who made the app, finally got through Apple's careful approval process on Friday, more than a year and a half after the first rejection by the company's App Review Team.
iOS 7 now runs on 80% of iOS devices, according to new numbers Apple released on Monday. This is an increase from the 74% rate Apple reported in early December. The latest numbers, which were posted on the App Store's developer support center page, show the operating system is continuing to broaden its reach four and a half months after its release. See also: 8 Great Hidden Features in iOS 7 Apple's most recent numbers are based on App Store data gathered during the week of Jan.


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Dupont Circle
Metro's Escalator Woes Continue; Dupont Circle Station Entrance Briefly Closed
Entry to the Dupont Circle metro station from street level was restored following an approximate half-hour disruption due to escalator outage during the height of rush hour on Wednesday evening.
Dupont Drug Explosion: Luxury Apartment Evacuated
A luxury Dupont Circle apartment complex was evacuated today, after a suspected meth lab explosion. WNEW's Matt DelSignore has more on the story.
Metro Closing One Of Two Dupont Entrances
Metro will officially close the south exit of it's Dupon Circle red line station on Wednesday. It is expected to remain closed for about 9 months.
Metro To Begin Replacing Dupont Circle Escalators
As part of a plan to replace unreliable escalators at the Dupont Circle Metro Station, the south entrance will soon be closed for construction with the 19th Street entrance to follow.


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Recipe Index: Quick
Chicken Prosciutto
Chicken prosciutto recipe with boneless, skinless chicken breasts with butter toasted sage, wrapped in prosciutto.
Chicken Salad
Delicious chicken salad with chopped cooked chicken, celery, bell pepper, green olives, apple, iceberg lettuce and mayonnaise.
Chicken with Creamy Cassis Sauce
Chicken breasts, lightly sautéed and served with a sauce made with cream, white wine, and creme de cassis, a liqueur made from blackcurrants.
Chicken with Goat Cheese and Arugula
Skinless, boneless chicken breasts, pounded thin, wrapped around an arugula and goat cheese stuffing and roasted.
Chicken, Mushrooms, and Tomatoes with Port Wine
Pan-cooked boneless, skinless, chicken breasts, prepared with mushrooms, fresh tomatoes, and port wine.
Chickpea (Garbanzo Bean) and Tomato Salad
Chickpea tomato salad with fresh summer tomatoes, garbanzo beans, hard boiled eggs, and sweet onions, and tossed with a light vinaigrette.
Chinese Chicken Salad
Chinese chicken salad with thinly sliced lettuce, bell peppers, scallions, julienned carrot, cilantro, peanuts, and skinless boneless chicken breast.
Chipotle Meatballs
Ground pork formed into meatballs with minced bacon, garlic, eggs, bread crumbs, and oregano, cooked with a chipotle chili and tomato sauce.
Chorizo and Eggs
My mother's excellent recipe for Mexican chorizo (spicy sausage) with scrambled eggs.
Cilantro Lime Shrimp
Cilantro lime shrimp. Simple sautéed shrimp with garlic, cilantro, green chile and lime.
Classic Carrot Salad
Traditional grated carrot salad with carrots, raisins, chopped apple and mayonnaise. One of the easiest salads to prepare, as well as being kid-friendly and good for you.
Cod Poached in Court Bouillon
Cod poached in water infused with bay leaves, garlic, salt, and olive oil.
Cod Sautéed in Olive Oil with Fresh Tomatoes
A quick and easy recipe for fish sautéed in olive oil, with Italian herbs and fresh tomatoes.
Cold Pea Salad
A delightful chilled pea salad, made with smoked almonds, water chestnuts and a hint of curry.
Coleslaw with thinly sliced cabbage, carrots and green onion, with or without mayonnaise. The quintessential American picnic salad.
Collard Greens
Fresh collard greens cooked with onion, garlic, chile pepper flakes, bacon fat, and dark sesame oil.
Couscous with Pistachios and Apricots
A Moroccan-inspired couscous side with pistachios and dried apricots
Crab Salad with Pear and Hazelnuts
Crab salad with hazelnuts and chopped pear, served on butter lettuce.
Cranberry Salsa
Delicious, seasonal cranberry salsa, with cranberries, apple, scallions, ginger, chili, cilantro, and lime.
Cranberry Sauce
Classic, easy and delicious Thanksgiving cranberry sauce recipe. How to make cranberry sauce from scratch. Perfect with turkey.
Crispy Hash Browns
Crispy hash browns recipe. Method for making perfectly browned and crispy hash brown potatoes.


text:
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Originally written on Mets Merized Online | Last updated 11/18/14
According to Ken Davidoff of Newsday, the Mets have reached out the representatives of both Francisco Liriano and Carl Pavano in an effort to replace R.A. Dickey. Both pitchers are still available on the free agent market, and up until this point neither player had been linked to any teams recently. Liriano, 29, started the 2012 season with the Minnesota Twins before being dealt to the Chicago White Sox. He was just plain awful for both teams this past season going a combined 6-12, with a 5.34 ERA, and sporting a WHIP of 1.47. He has never really been able to regain the form he had prior to his shoulder operation back in 2007. Carl Pavano spent the last four seasons with the Twins, although his 2012 campaign was cut short due to injury. Pavano enjoyed a nice year back in 2010, going 17-11, but was just 11-18 over the past two seasons with a combined ERA of 5.15. Pavano is 36-years old, and will probably come on the cheap, but he is more of an injury risk then he is probably worth at...
Original Story: http://metsmerizedonline.com/2012/12/...
PLAYERS: Carl Pavano, RA Dickey
TEAMS: Minnesota Twins, Toronto Blue Jays, Chicago White Sox, New York Mets
TEAMS: Minnesota Twins, Toronto Blue Jays, Chicago White Sox, New York Mets
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Matt Murray
Man Shot In SUV In Denny's Parking Lot Identified
The man who was shot and killed inside his SUV parked in a Denny's parking lot has been identified.
Police Arrest Suspect In Murder At Denny's Near Sports Authority Field At Mile High
Denver police have made an arrest in a murder at a Denny's restaurant near Sports Authority Field at Mile High.
Man Found Dead In Vehicle In Denny's Parking Lot
Police in Denver are investigating a suspicious death after a man was found dead in a Denny's restaurant parking lot near Sports Authority Field at Mile High.
DPD Sidelines Officer Accused Of Patrol Car Sex
The Denver Police Department has removed an officer from patrol duty following allegations that he was having sex in his police cruiser while on duty.
Denver Police Having Success Using Facebook To Solicit Crime Tips
Thieves were busted in Denver and the police are giving credit to Facebook. It's the latest example of social media protecting the public.
DPD Command Officer Arrested For DUI
A veteran Denver Police Department commander has been arrested and charged with DUI and prohibited use of a firearm.
DPD Chief Recommends Firing Sergeant Who Covered Up Lawmaker's DUI Stop
CBS4 has learned Denver Police Chief Robert White has recommended the firing of veteran police Sgt. Benita Packard over her handling of the Jan. 25 DUI stop of former State Legislator Laura Kay Bradford.
DPD Chief To Cops: 'Reapply For Your Jobs'
Denver Police Chief Robert White announced sweeping changes in the department asking officers to reapply for their jobs.
Elite Group To Investigate Denver Cold Case
An elite group of investigators will re-open a cold case in Denver that has never been solved.
DPD Officer Under Investigation For 'Double Dipping'
A female Denver police officer is being investigated for writing traffic tickets during her regular shift, then passing them off as having been written after her shift was over when she was being paid time-and-a-half.


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Haven TV Series Poster
2012 Fall TV Genre Shows – Cancellations and Renewals
As the 2012 Fall TV season rolls forward, we'll have to say goodbye to a few decent genre "related" shows. Though with cancellation comes renewals as well, so hopefully this will help you plan your viewing nights appropriately. With the exception of 1 or 2, I hate to see any of these go…….but with that, let's hope that there's something more interesting to take their place for the genre fans. (please note: there may be … Continue reading
Haven (2010-2011) – TV Show Episodes List
She has no past. She has no family. She was raised in an orphanage. So, she lives for what she does best: be an FBI agent. That's why Audrey Parker is sent to a distant Maine village called Haven, to investigate the crime of a prison fugitive. What she does not know, is that her past is connected to that village, that old threats from the past are coming back, and she is going to … Continue reading
TV Networks Prepare for Summer of Horror – 2010
Summer is just around the corner and our beloved fall/spring television season has gone on break. Alas horror fans! Not to worry. A few networks have some summer shows that may be of interest. One popular vampire show along with a few newbies is set to premiere this summer. They range from drama to reality all with a nice horror twist. Will they fill the void of shows like "Supernatural" and "Vampire Diaries?" We shall … Continue reading


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14 results for "nfl"
Betting - MGM needs Pittsburgh Steelers Monday night, plus gambli...David Purdum
David Purdum recaps the weekend's gambling action, including why the MGM will need the Pittsburgh Steelers to cover on "Monday Night Football" and the scene in Vegas after the late heroics of the Florida State defense.Story | Conversation | October 20, 2014
Tuesday Morning Quarterback - ESPN Grade debut; 2014 AFC PreviewGregg Easterbrook
Tuesday Morning Quarterback: Gregg Easterbrook explains the new ESPN Grade system of evaluation college football and previews the 2014 AFC season.Story | Conversation | August 19, 2014
Nick Saban hosts Peyton Manning of Denver Broncos for visit of 'm...Alex Scarborough
Nick Saban hosted Peyton Manning and Denver Broncos offensive coordinator Adam Gase last week for two days during a visit the Alabama Crimson Tide coach called "mutually beneficial."Story | Conversation | April 17, 2014
The Pacific Northwest rules the football landscapeGregg Easterbrook
The Oregon Ducks offense and Seattle Seahawks defense are each the best in the countryStory | Conversation | September 17, 2013
Buffalo Bills interview 3 for coaching vacancy, including Lovie S...
The Buffalo Bills coaching search went into overdrive Friday, when team officials interviewed three candidates, including Oregon's Chip Kelly, one of college football's hottest prospects.Story | Conversation | January 05, 2013
2012 NFL draft -- Plenty of intriguing Day 3 quarterbacksSteve Muench
Steve Muench looks at some late-round quarterback prospects who could be intrguing pickups, including Russell Wilson and Kellen Moore.Blog | Conversation | April 19, 2012
2012 NFL Mock Draft - Breaking down the first-round scenariosTodd McShay
Todd McShay's latest mock draft breaks down the possible scenarios for all 32 picks in the first round of the 2012 NFL draft.Story | Conversation | April 11, 2012
2012 NFL Mock Draft - Projecting the first two roundsTodd McShay
Todd McShay's latest draft projection covers the first two rounds, including some quarterback intrigue and a handful of players breaking into Round 1.Story | Conversation | March 28, 2012
The Tennessee Titans lost out on Payton Manning but still have pl...Kevin Weidl
With the Tennessee Titans moving on from their pursuit of Peyton Manning, Scouts Inc.'s Kevin Weidl assesses the Titans' top draft needs.Blog | Conversation | March 19, 2012
2012 NFL Mock Draft - Defenders balance out the top 10 in Todd Mc...Todd McShay
Todd McShay offers up his updated first-round projection for the 2012 NFL draft, which includes three offensive players at the top and plenty of quality pass-rushers moving up the board.Story | Conversation | February 02, 2012
2012 NFL Mock Draft - Quarterbacks rule in Todd McShay's initial ...Todd McShay
Todd McShay offers up his initial first-round projection for the 2012 NFL draft, which includes three quarterbacks in the top 10 and a slew of early-entry players up and down the board.Story | Conversation | December 21, 2011
NFL is SEC-heavyEdward Aschoff
We saw as the SEC led the draft charge for the fifth straight year by producing 38 draft selections in the 2011 NFL draft. Twenty-three of the 32 teams took at least one SEC player, with the Seattle Seahawks drafting a league-high four SEC players...Blog | May 10, 2011


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Tag Archives: Sweaty Bands
2014 Army Ten Miler Expo
With the Army Ten Miler being my last major race of the year, it was also my last race expo of the year. The expo was held at the DC Armory, which was the same place that the Rock 'n' … Continue reading
Posted in Races Tagged Army Ten Miler, expo, Sweaty Bands 25 Comments
Cherry Blossom Ten Mile Run Expo…and a Pre Race Meltdown
When I started running last March, one of the first races to make it onto my bucket list was the Cherry Blossom Ten Mile Run. So when I entered the lottery back in December and found out I had been … Continue reading
Posted in Races Tagged Cherry Blossom Ten Mile Run, expo, Sweaty Bands 25 Comments
Rock 'n' Roll USA Expo
Preston and I kicked off our second Rock 'n' Roll race with the expo, which was held at the DC Armory. In order to avoid the out of town crowd at the expo on Friday, we opted to go Thursday … Continue reading
Posted in Races Tagged Experia socks, expo, Nunn, PowerBar, Rock 'n' Roll Marathon series, Rock 'n' Roll USA, runDisney, Sparkly Soul, Sweaty Bands 11 Comments
Friday Five – March 14th – Off to the Races
This past week my Twitter feed has been full of fellow runners sharing their anticipation about various races this weekend. Many people, myself included, will be running their first spring race this weekend. Its of course fitting that the DC Trifecta … Continue reading
Posted in Races Tagged bloggers, Friday Five, half marathon, Rock 'n' Roll USA, Sweaty Bands, Team #runDisney, Team Red White and Blue 18 Comments
Walt Disney World Marathon Weekend – Days 0 and 1 – Flying Down and the Expo
Last Tuesday evening Preston and I flew down to Orlando. We had planned on leaving for the airport shortly after I finished up at school for the day, but Monday night around 5pm we got the welcome surprise of a … Continue reading
Posted in Races, Travel Tagged Be Our Guest, ChEAR Squad, Coronado Springs, Disney World, Disney World 10K, Disney World Half Marathon, Disney World marathon weekend, Dopey Challenge, Experia socks, expo, Jeff Galloway, Lasting Commemoratives, New Balance, Race Retreat, racecation, runDisney, Runner's World Challenge, Sweaty Bands 6 Comments
Rock 'n' Roll Virginia Beach Expo
On Saturday I attended what I consider to be my first race expo, at least for a race that I was running in. The Biggest Loser expo back in July was nothing to brag about. The only other expo I've … Continue reading


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Breaking news: Fika – The Art of The Swedish Coffee Break by Anna Brones and me will be in the bookstores April 2015. It's a celebration of Fika, the coffee break that Swedes do daily: either at work, at home, in a cafes, on the train or during a walk in the woods. The book is loaded with cookie, cake and bread recipes developed from both our Swedish heritage. They are new, adaptations or renditions of old classics, such as cardamom buns, pepparkakor, chokladbiskvier and skållat rågbröd.
It has been such a sweet journey with Anna; developing the recipes, test baking (again and again), writing, editing and drawing it all. It has also been such a pleasure to work with our publisher and editor Kaitlin Ketchum at Ten Speed Press and with Elizabeth Stromberg, who did such a wonderful work creating the beautiful design of the book.
If you like, you can already pre-order the book in several online bookstores: Random House, Amazon (US), Amazon (UK), Barnes & Noble and iBooks.
I'm so excited that I can't walk straight! And I think I need to sit down and have some fika!
One of my fun jobs this summer was to design chocolate packaging for Francoise Villeneuve at Wiggley Leroux Confections. My job was to create a label and a chocolate bean pattern for the chocolate bar wrapping paper. It was such a pleasure to work with Francoise on this project and her delicious confections are now available at BaconN'Ed's food truck, Reston Station, Washington, DC.
Last week I was in Laramie, Wyoming to draw animals for the public art installation AnimalEyes by Walczak & Heiss at the Berry Biodiversity Center. It was great fun and I learned loads of cool stuff about local animals such as horned lizards, prairie dogs and bumble bees etc. Did you know that an ant queen can reach an age of 30 years? And that there used to be camels here?
On this trip I brought bread, which our hosts welcomed enormously. They served it with their in-house Roman dried tomatoes and pheasant gizzard confit. Wonderful!
This bread is also excellent, sliced thin, topped with aged cheddar and slices of fresh red pepper. This Autumn, I will have it as much as I can with a cup of strong black tea in front of the fireplace (or with my feet up on the radiator).
Sourdough Bread with Rye
one small boule
starter dough
50 gram well fed and lively sourdough starter
150 gram water (about 2/3 cup)
150 gram (1¼ cup) rye flour
2nd dough
330 gram (about 1 1/3 cups) water
600 gram (about 4¼ cups) all purpose flour
2 teaspoons salt
starter dough: For the 1st dough, mix together the starter together with water and rye flour. Cover and let sit for 12-24 hours in room temperature.
the dough: Add water to the starter dough and stir before adding the flour. Mix everything well together. Let rest for 15-30 minutes before adding the salt. Work the dough some more to distribute the salt evenly and form a ball (I find it easier to do this directly on the countertop). Place in a slightly greased bowl. Cover with a plastic bag.
Stretch and fold 3 times with 45 min intervals. After last stretch and fold let the dough rise for about one hour.
Shape the dough into one round boule. Set aside for about 10 minutes and shape again. Place it with the seam side up in a round floured banneton. You can also use a normal bowl with a well floured tea towel.
Cover with the plastic bag and let prove for 2-4 hours.
About 30 – 60 minutes before baking your bread, set the oven to 500°F (260°C). Place a baking sheet or baking stone into the oven. A stone will need more time to heat up than a baking sheet. If you want steam during baking, place a tray under the baking sheet. I fill it with boiling hot water just before I bake the bread.
When it's time, take out the warm baking sheet (or stone) from the oven. Carefully transfer the shaped boule onto the hot baking surface. Score the dough (see scoring links below) before transfer it to the oven. Lower the heat to about 450°F (230°C). Bake for 15 minutes, open the oven door to let out some steam. The bread should have risen up nicely and started to get some nice golden color. Bake for another 30 – 45 minutes.
The bread is done when it sounds hollow when knocking on the bottom. You can also check the breads inner temperature, which should be around 208°F (98°C).
Let the bread cool completely uncovered on a cooling rack before slicing.
More sourdough breads on kokblog
Plain Sourdough Bread
Sourdough Knäckebröd
Other useful links
Slashing or Scoring your Dough by Azelia's Kitchen
Scoring Bread – post at Fresh Loaf
Fall is just around the corner (or at least here in Brooklyn) and it's time for part 3 of the seasonal collaboration with Tenaya Darlington, alias Madame Fromage. This time of the year I just want to put my wellingtons on and pick loads and loads of mushrooms. And a proper mushroom hunt needs a picnic and together with Tenaya there will of course be cheese.
Smoke and Funk: A Fall Cheese Board (part3)
by Madame Fromage
In fall, I love when the air smells of damp leaves and wood fire. It's a good time for a hike with wool hats and a hamper of cheese. Find a smooth tree stump or an overturned log without too many mushrooms, and you can create a woodland snack scape fit for a band of hobbits.
Such an adventure calls for cheeses that bring earth and forest to mind.
Clothbound cheeses. Leaf-wrapped cheeses. Bark-bound cheeses. Cheeses smoked over wood. And my favorite: booze-washed cheeses that are supple and mushroomy with a kick of rank funk.
Here are a few fall favorites with unusual coverlets and trappings…
Clothbound Cheese
Long before block American Cheddar appeared, traditional British Cheddars were wrapped in muslin and smeared with lard to keep them moist inside cellars. Aging a cheese in a cellar or a cave kept cheeses cool and allowed them to develop unique tastes – let's call that taste "earthy." Today, several traditional Cheddar makers still produce clothbound Cheddar – ask for samples of Montgomery's, Keen's, or Quicke's next time you visit a good cheese shop. A handful of American makers have been inspired to wrap their Cheddars in cloth, too, including Cabot Clothbound and Beecher's Reserve.
If you haven't tried a clothbound Cheddar before, now is the time! As the days grow shorter, don't you long for the taste of mushrooms and butter? Clothbound cheddars are 'shroomy and supple, perfect to serve on Halloween – invite your friends in to taste mummified cheese from a cave. They'll find it more compelling than candy.
Bark-bound Cheese
In fall, seasonal cheeses that are wrapped in bark begin to appear in markets. In France, the best-known varieties are Vacherin Mont d'Or and Epoisses. These small moons turn so soft and gooey that cheesemakers use "belts" made of bark (Birch or Spruce) to hold the wheel in tact. Think of them as cheeses that need girdles. This European tradition has, once again, inspired several American artisans to follow suit with special cheeses, like Harbison and Winnimere, from Jasper Hill in Vermont.
You can warm these cheeses very gently on a lipped plate or a crock – try 200 degrees in your toaster oven for 20 to 30 minutes. Then, plunge steaming new potatoes into them. This is how the Swiss make it through fall and winter. Be sure to serve a round of Doppelbocks.
Smoked Cheese
One of the best smoked cheeses, Idiazábal, comes from the Basque region of Spain — a nutty, buttery sheep's milk cheese that is lightly smoked over a fire to impart a fragrant taste. This smoky accent is part of a mountain tradition; the same cheese from the valley around Navarre is not smoked. Idiazábal is often compared to Manchego, from the same region. Both cheeses are traditionally paired with quince paste or quince jam. The bright, acidic taste of the fruit offsets the dense, woodsy flavor of this cheese.
Sit by the fire with some mulled cider or a Spanish red. On a cheese board, this darling is wildly versatile. Try pairing it with toasted almonds, meaty green olives, cured meats, dried apricots, and pine honey. If you want to add another rare smoked beauty, make it Rogue River Smoky — a stunner from Oregon with midnight veins.
Booze-washed Cheese
Long ago, monks hatched the idea to wash wheels of cheese with beer and spirits — dampening the rinds adds moisture to the paste but also turns the exterior a wee bit sticky and funky. Stinking Bishop, from England, is washed in a spirit made from pears, called perry. Epoisses, mentioned above, is washed in Marc de Bourgogne – a dazzling brandy. Chimay is washed in Belgian Chimay. If you're a fan of beefy cheeses, this is the season to break out these fudgy wedges and let the breeze carry the scent away from the rest of your family.
I love to serve these stinky monsters with a side of beef stew – they adore braised meat and onions. And, of course, you'll want to wash it all down with a pint of Belgian ale or a snifter of Brandy. Maybe both, depending which way the wind blows.
Please also read the other parts in this seasonal cheese calendar:
Late Summer Cheese Picnic (part 2)
Your Spring Goat Cheese Primer (part 1)
* If you want to dig into more cheeses, I recommend you to check out Tenaya's cheese book. It's wonderful!
* And I can also let you know that she is working on her 1st cocktail book together with her brother, André Darlington. Cheers.
Sicilian head pots with strawberries.
Coming Home from Sicily (published by Sterling Epicure, 2012) is an amazing book about seasonal farm to table cooking by Fabrizia Lanza. Fabriza is, as I have mentioned here before, the director of Anna Tasca Lanza Cooking School at Case Vecchie in Sicily.
Fabriza grew up in Sicily and is a trained art historian. For many years she worked and lived outside Sicily, mostly in the north of Italy. She only visited her family in Sicily on vacations. However about seven years ago Fabrizia decided to return to Sicily to help her mother Anna Tasca Lanza with the cooking school. Fabrizia, as she says in the book, finds it as interesting to learn how to make a Cassatta as analyzing an artwork by Bottecelli.
For over a year, co-author Kate Winslow and her husband Guy Ambrosino (the book's photographer) followed the growing seasons of the vegetables, the harvest and the cooking at Case Vecchie. Kate worked closely together with Fabriza in the kitchen and collected seasonal recipes for the book. Casa Vecchie, beautifully pictured by Guy in the book, is located on Regaleali, which is one of Sicily oldest and largest estates. The estate also includes the Tasca family's own winery.
In the book, Fabrizia shares sweet personal stories about herself, her family, friends and employees. It makes the book great fun to read as well as a marvelous cookbook. It also brings back my own memories of Case Vecchie. It makes me think about the mineral flavor in the white wine paired with the panelles in the courtyard. The deep flavor of the olive oil together with the sweetest tomatoes I have ever had. And the rooster who woke me up every morning at 5am.
If you have never been to Sicily, this book will surely bring you there.
Some of my favorites in the book are the Pan roasted Rabbit, the fava bean pesto (Macco), the Grape Crostata and the Sfincione (Palermitan pizza).
For this post I decided to bake Fabrizia's focaccia, a recipe I especially like because of the special ingredient of one glass of white wine. I haven't changed much in this recipe, just a few things. Instead of 1½ tablespoons fresh yeast, I used instant yeast. I also topped it with mushroom instead of the oil-cured black olives that is suggested in Fabrizia's recipe.
The bread is a simple and a perfect treat to bring to a picnic.
Focaccia con Funghi
adapted from a recipe by Fabrizia Lanza
3½ cups (about 500 gram) durum wheat or semolina flour
1 ½ teaspoon instant yeast
about ½ – ¾ cup (180 ml) water
½ cup (120 ml) extra-virgin olive oil
½ (120 ml) cup white wine
1½ teaspoon fine sea salt
about ½ cup (180 ml) mushroom confit (or sauteed mushrooms)
2 sprigs fresh rosemary
fine sea salt
2 tablespoons extra-virgin olive oil
Mix together flour and instant yeast and place it directly on your counter top. With your hands, make a well in the middle and add ¼ cup (60ml) of the water. Work it well into the flour before adding the olive oil followed by the white wine and another ¼ cup (60 ml) water. Add the salt. If the dough feels too dry, add more water. Knead the dough 10 – 15 minutes (it should be a sticky dough). Place the dough in an oiled bowl and cover with a tea towel. Let rise in a warm place for about 30 minutes in a warm kitchen (I had it rising for about an hour as my kitchen wasn't so warm and cozy).
Preheat the oven to 400°F (200°C). Grease a 10 inch spring form with olive oil. Press the dough into it and let it rise for about 10 minutes more.
Make dimples in the dough with your fingertips. Place the mushrooms in the dimples. Sprinkle with rosemary and sea salt. Lastly drizzle with olive oil. Bake for about 30 minutes until golden brown.
I also want to take the opportunity tell you that in the beginning of next year, Fabrizia and the cooking school will run a 5 week program for chefs around the world. The program will teach the chefs the experience of farm-to-table practices, in the field, garden and kitchen.
other related links
Olive by Fabrizia Lanza (book)
The Flavors of Sicily by Anna Tasca Lanza (book)
The Heart of Sicily by Anna Tasca Lanza (book)
Natura in Tasca – products produced by Fabrizia Lanza
One of my favorite starters is Jules Clancy's warm chickpea salad with rosemary & garlic. It's a wonderful dish that is super easy to put together. It always seems to be a welcoming treat for my guests. I serve it warm or cold as a starter together with fresh homemade bread. This dish is also nice together with olives, mushroom confit, feta and thinly sliced dried sausage.
I have tried different variations of this recipe; thyme instead of rosemary and sunflower seeds instead of almonds. They are all good, however the original combination of chickpeas, chili, rosemary and almonds is just perfect so I mostly stick to that. The recipe below is almost identical to Jules, but my method is slightly different. For example, I prefer to add the garlic at the end, as I easily burn the garlic otherwise. And in this way I minimize the risk of bitter and overcooked garlic.
Thanks Jules for this lovely recipe.
Chickpea Salad with Rosemary & Almonds
adapted from a recipe by Jules Clancy
400 g cooked chickpeas, drained (about one regular can)
chili flakes
one sprig of fresh rosemary, leaves chopped fine or kept whole
one garlic clove, minced
flaky sea salt
¼ cup (60 ml) almonds, toasted
In a separate frying pan, heat up some olive oil. When the oil is hot, lower the heat to medium and add the rosemary with a pinch of chili flakes, fry for about a minute before adding the chickpeas. Stir occasionally. Just when the chickpeas start to brown, clear a spot in the pan and add the minced garlic. Let cook for just a little bit before stirring in the rest. Lastly, add the toasted almonds and season with sea salt and some more olive oil (if it feels too dry).
As you may know already, Jules is the creator of Stonesoup where she share recipes and teach minimal healthy cooking. In 2011 she was a guest here on kokblog. I have also done several illustrations for her websites, for e.g. the beets in the header of stonesoup, the yellow bench and header of her Virtual Cookery School.
Can't get enough of chickpeas? I suggest you check out these links:
Feed the Hommous – Chickpeas, the Versatile Bean by Fouad Kassab
Fabrizia's Panelle by Nicky at Delicious Days (I love Fabrizia's Panelle)
Black Chickpea and Broccoli Soup by Elizabeth Minchilli
Smoky Fried Chickpeas by Aliwaks at Food 52
Easiest Way to Skin Chickpeas for Super Smooth Hummus [VIDEO] by Andrew Janjigian at America's Test Kitchen
Both Tenaya Darlington and I have separately experienced Italy earlier this summer. As you know I visit Case Vecchie in Sicily while Tenaya was leading a story telling workshop in Puglia. Now she is back in Philadelphia and has set up a decadent cheese picnic for us to crave for this summer.
Late Summer Cheese Picnic (part 2)
by Madame Fromage
Summer is the season to eat cheese in the wild. What's lovelier than eating Pecorino in a pasture strewn with wildflowers? As you eat, you can taste the grassiness of the milk, and the experience becomes doubly sensual. If you can't picnic near actual ewes, stare up at the clouds and picture a pastoral life. In the summer, shepherds throughout Europe still lead animals into the hills to feast on wild grasses and herbs (mint, fennel, dill). Animals that gobble gorgeous feed produce beautiful milk. And thus, the best cheeses come to be.
For a summer picnic, I love to buy cheeses made from grass-fed milk. Farmers' markets are a great source for these beauties, and so is a cheese counter that specializes in artisan cheese. You can also learn to discern grass-fed cow's milk cheese just by sight; cows cannot digest beta carotene, so they produce golden summer milk. If you see a butter-yellow cow's milk cheese, chances are it was made from a grass-fed gal.
Picnic cheeses should be easy to pack and easy to pair. Here are a few suggestions for mid-summer cheese combinations that you can toss into a hamper and assemble quickly. If you have your wits about you, grab some toothpicks and a Swiss Army knife. Otherwise, just grab a baguette and a blanket for the grass.
1. Mozzarella balls in brine are a lovely first bite. You can skewer them with cherry tomatoes and fresh basil – or try strawberries and basil – then drizzle them with balsamic vinegar. This is lovely with Prosecco.
2. Fresh ricotta comes alive with fresh herbs and sea salt. Pack some thyme from your windowsill, or forage in the wild. Bring a bottle of extra virgin olive oil for drizzling. Also, you can stuff fresh ricotta into peach halves or apricot halves, or use the fruit as scoops. Try topping these with toasted almonds and honey.
3. Soft cheeses that come in balsa wood boxes (Camembert) or little crocks (Saint-Marcellin) or leaves (Banon, Robiola) are excellent picnic mates. They are gooey enough to spread with a stick, if need be, and they all pair wonderfully with dried fruit, nuts, and honey. Try this: Camembert, green apples, honey, walnuts, amber honey, and a jug of dry hard cider.
4. Swiss Army Knife cheeses include Provolone, Caciocavallo, Pecorino and other sturdy birdies. Choose one or two hunks and load up on olives, cured meat, celery sticks, pickled mushrooms, and olive oil crackers. A bottle of red? Enough said.
5. Gooey blue (like rich Gorgonzola Dolce) makes for a lovely dessert, especially with graham crackers and honey or cherry jam. A goat's milk blue, like Cremificato Verde Capra, is also a good choice because it's light. Try packing some dark chocolate and candied nuts, or bring a box of dates and stuff them with blue cheese and almonds.
Storing cheeses for picnics: If you have a hot day or a long bike ride ahead of you, pack your cheeses on frozen water bottles or a chilled bottle of wine. Sheep's milk cheeses tend to sweat in the sun, so keep them covered with a cloth nappy.
Please also read the other parts in this seasonal cheese calendar:
Your Spring Goat Cheese Primer (part 1)
Smoke and Funk: A Fall Cheese Board (part 3)
More by Madame Fromage on kokblog
Guest Post: How to Turn Your Desk Into a Cheese Board
and check out her wonderful cheese book
After driving on serpentine bumpy roads lined with wild fennel, through a beautiful hilly landscape of vines and wheat, we arrived at Case Vecchie and Anna Tasca Lanza Cooking School. Fabrizia Lanza, our host and director of the school welcomed us with sparkling wine and appetizers in the courtyard. We were all (me and 3 other food writers) invited to participate in the Arm to Table workshop and to be part of the cooking school's 25th anniversary. The school was started by Anna Tasca Lanza, Fabrizia's mother in 1989 to teach authentic Sicilian cooking.
In the moonlight we all went down to the garden to have gazpacho followed by anchovy cake and salad.
The next day our workshop started with a visit to Fattoria Di Gèsu, a farm that grows ancient wheat such as Tumminia, Perciasacchi and Realforte, as well as green chickpeas, lentils, fava beans, tomatoes and almonds. Their produce and products (flour, pasta, almond paste, dried legumes etc) are sold and used by locals and local businesses such as bakeries and restaurants.
We also visited and watched the shepherd and cheese maker Filippo Privitera, who milks 400 sheep by hand every day (twice a day in the winter) to make ricotta and Pecorino. The fresh ricotta (that was made in front of our eyes) was mind blowing. I couldn't stop thinking of a plan to persuade my neighbor (who has a few sheep) what a great idea it is to make cheese.
In the afternoon we all had a wonderful lunch with fresh ricotta, varieties of pecorino, several types of dried sausages, potato salad with a Cataratto wine from the Regaleali Estate (the winery of the family). Now we were all ready for our afternoon task: to create a four course dinner with ingredients from the land around us and product of Natura in Tasca. The result was excellent and was served in the courtyard later that evening.
At this point, I knew I was in paradise! (although I still regret, that I didn't fill my pockets with pistachio cookies before I went to bed that night).
Arm to Table Menu
The Saint
Bloody Mary alla Case Vecchie
by Marek
(chickpea fritters)
by Fabrizia
Wild Fennel Knäckebröd
by me (recipe below)
Fava Bean Pesto with Busiate Pasta
by Fabrizia & Lauren
Rabbit in Red Wine & in-House Tomato Paste
with couscous (see illustration above)
by Fabrizia and Linda
Green Cauliflower with eggs
by Rachel
Torta della Nonna
(with fresh sheep ricotta and pine nuts)
by Pille
Pistachio Cookies
Ricotta & Caramelized Pine Nut Ice Cream
by David
The Birthday Party started with mingling in the courtyard where we were treated to bubbly rose and chickpea panelle. An hour later we all took a walk up to the school's vegetable plot where we all (about 160 guests) sat down at an endlessly long table surrounded by broccoli, green chickpeas and vine.
As the school is all about farm to table, the lunch consisted of exclusively in-house or locally farmed produce. There were pickled artichokes, capers, anchovies, chickpeas, lentils, flavorful aborio rice, aged pecorino, amazing olive oil, different kinds of salt, fresh basil & mint, cold cut meats and at least three types of bread. My absolute favorite were the tomatoes that was served fresh, pickled and dried. The lunch also included different kinds of wines and endless amount of desserts. To save energy and water, all the dishes (including the sweet treats) were served on the same ceramic plates which we all could bring with us home.
I never wanted this to end.
Wild Fennel Knäckebröd at Case Vecchie
I usually bake my knäckebröd with wheat and rye but even before I entered the Case Vecchie kitchen I was eager to try to bake it with other kinds of flours. In this version I used durum wheat flour together with the very aromatic flour, perciasacchi semola. It worked really well. And Lauren Mikus (the school's intern) did a wonderful job cranking them out thinly through the kitchen's motorized pasta machine.
60 gram (lively) sourdough starter
2 tablespoons wild flower honey
240 ml (1 cup) water @ room temperature
250 gram durum wheat flour
120 gram perciasacchi semola (ancient wheat flour from Sicily)
1 tablespoon toasted wild fennel
2 teaspoons salt crystals, slightly crushed
In a large bowl, mix together the sourdough starter with the water and honey. Add all the flour and work the dough well together. Transfer to a floured surface and knead for about two minutes. The dough should feel a little sticky to your hands when kneading.
Place the dough in a bowl and let it rise in room temperature overnight or for at least 6 hours. In a warm kitchen like Fabrizia's it was ready to bake within two hours. However with a longer rise the dough will develop a richer flavor.
When the dough has finished rising add caraway seeds and sea salt. Knead the dough for about 2 minutes on a floured counter top. Add more flour if necessary. The dough should feel smooth and should not be sticky to the surface or your hands. Let the dough rest for about half an hour while your oven heats up to about 200°C (400°F).
Cut approximately 3/4 inch x 3/4 inch sized portions of the dough and flatten every each slightly between your hands with some flour. On a generously floured counter top, roll out long (1 ½ – 2 inch wide) stripes until very very thin. To avoid the dough sticking to the table, continuously flip the dough over and roll again. Add more flour as needed. The length of the stripes depends on the size of your baking pan. I normally roll them out in my hand cranked pasta machine (until level 5) to about 12- 15 inches.
Place the long stripes on olive oiled baking sheets. Bake for about 4-6 minutes. Adjust the temperature and time if necessary. The knäckebröd is done when they have got nice color and look crisp. The sides tend to bend upwards which gives them an interesting shape.
Let the crackers cool completely on a rack. Don't stack them until they are completely cool as that will just make them soft. Keep the crackers in sealed containers.
Serve the knäckebröd plain or together with aged Pecorino, anchovies or dried sausages. Linda came up with the idea of topping the bread with fava bean pesto. It was excellent. The bent shape seem to be made for this kind of topping.
Thank you Fabrizia, Lauren, Costanza, Linda and everyone in the kitchen, winery and garden. You are all amazing! And it was great and inspiring to meet you Rachel, Pille and David!
Other posts about the workshop, 25th birthday party and more…
my photos on flickr
on red and white in Sicily by Rachel Roddy
Sicily, Again by David Lebovitz
Case Vecchie and the Anna Tasca Lanza Cooking School by David Lebovitz
Making Cassata alla Siciliana, in Sicily by David Lebovitz
Recipe for Torta della Nonna by Pille Petersoo
anna tasca lanza cooking school {25 years} by Elizabeth Minchilli
cavatelli + sage pesto {cooking in sicily} by Elizabeth Minchilli
remembering anna tasca lanza by Peggy Markel
Interested to visit Anna Tasca Cooking school? Check out their school program.
If you are a chef you should check out the Cook the Farm Chef School that will take place in the beginning of 2015.
And my review of the book Coming Home to Sicily by Fabrizia Lanza
Ceviche has been one of those dishes I have wanted to make for a very long time. And now I can't stop. I like it as the illustrated recipe above, which has a great balance of spice and fruitiness. I have tried other versions as well but this one is so far my favorite.
My recipe is based on a ceviche I was treated to on my last day of 2013. The host made it with cod, which was excellent and he also included freshly cooked shrimps, which I haven't. The lime ratio I got from Michael Ruhlman's gorgeous looking Red Snapper Ceviche recipe as it sounded like a good measure. My recipe suggests monkfish but it works with any other white firm sea fish such as cod, tilapia, halibut etc.
1 lb (about 1/2 kg) fresh monkfish*, whole or fillets
1/2 cup (120 ml) lime juice (4-6 limes, dep. on the fruit's juiciness you might need more or less)
1/2 shallot
one jalapeño
one mango
one avocado
If not using fillets, bone and remove skin from the fish. Rinse. Cut the fillets into small pieces (approximately 1/2″ cubes). Chop the shallot very fine. Place fish and shallots in a bowl and cover with lime juice. Make sure everything is evenly coated. The process can go quite quickly and some say it may be done in 10 minutes. All depends on how thin or thick your pieces are. I often let it marinate for 2-3 hours before I serve it. During this time, keep it cool in the refrigerator. You may check on it and stir it around a little every so often. When ready, the fish should be white and not translucent.
Just before serving: remove the seeds and chop the jalapeño finely. Cut the mango and avocado into small cubes. Place everything including the fish in a large serving bowl. Season with salt. Decorate with plenty of fresh cilantro. Serve with tortilla chips or as I sometimes do, thin knäckebröd.
* To be on the safe side it's a good thing to get frozen fish or even freeze the fish for 2 – 3 days before making ceviche. The freezing will kill any possible parasites in the fish. I have had good results both ways. Please note that the fish, frozen or not still has to be of good quality. Here is an old article at New York Times about it.
Before buying any fish check with Seafood Watch for the most sustainable options.
Other ceviche recipes
Swordfish Ceviche with an Asian Flair by Winnie Abramson at Food52
Sea Urchin Ceviche by norecipes
I think the first time I talked with Andrew Janjigian (on twitter) was when he suggested an excellent trade: homemade sujuc (spicy sausage from the Middle East) for an illustrated Pide t-shirt!
Andrew is an associate editor at Cooks Illustrated Magazine, a passionate baker and a mycologist! It's no wonder we connected on twitter, as you know, baking and mushrooms (especially foraging) are two of my favorite things (besides drawing of course). However, compared to me, Andrew is a master, in fact he teaches classes in both subjects in Cambridge, MA where he lives. He is also an organic chemist, professional cook and as a pizza enthusiast (he used to be a regular contributor at Slice & Serious Eats), he recently he built his own pizza oven. Impressive!
As if the above weren't enough I just recently discovered he is, on top of everything, an excellent photographer. He has a great eye for detail, but most of all he can really capture the characters of people, women and men. His photos can be staged or captured in the moment, they can be funny or very serious and intimate. At the moment, a selection of his photos are showing at Gallery 263, in Cambridge.
Its a great pleasure to have Andrew as a guest here on koblog and I can reveal that there will be more by us soon.
Mushroom Confit
by Andrew Janjigian
This confit is one of my favorite ways to preserve mushrooms of nearly any kind. Delicately flavored mushrooms such as chanterelles or morels are best used by themselves, or paired with milder ones such as oysters or—as seen in Johanna's lovely illustration—beech mushrooms. Other varieties may be combined however you like.
As for the confit's uses, they are nearly endless. As a sublime topping for pizza, of course. Added to sautéed greens. Mixed into an omelet or scrambled eggs. Spooned over crusty bread or crackers, perhaps along with a funky cheese. Or just eaten with a spoon, right from the jar. Once you taste it, I'm sure you'll think of plenty more.
Mushroom Confit Recipe
makes about 4 cups
2 pounds fresh mushrooms of any kind, cleaned, woody stems removed
2 teaspoons kosher salt
4 cloves garlic, peeled and lightly crushed
2 sprigs fresh thyme
1 sprigs fresh rosemary
2 bay leaves
1/4 teaspoon red pepper flakes
1/2 teaspoon freshly-ground black pepper
2 cups extra-virgin olive oil, plus more as needed
1. Adjust rack to lower-middle position and preheat oven to 275°F (135°C). Slice or tear mushrooms into bite-sized pieces (smaller ones may be left whole). Place in colander set into large bowl, toss with kosher salt, and let stand for 30 minutes, stirring occasionally. Discard any water collected in bowl. (Mushrooms can be further dried of excess moisture in a salad spinner, if available.)
2. Transfer mushrooms to Dutch oven, along with garlic cloves, thyme, rosemary, bay leaves, red pepper flakes, and black pepper, and toss to combine. Add oil, stir to combine, and transfer to oven.
3. Cook, stirring occasionally, until mushrooms are tender, 1-1/2 to 2 hours. Allow to cool. Discard herb stems and bay leaves. Pack mushrooms in jars, along with enough oil to cover. (Excess oil may be reused or repurposed.) Seal and refrigerate for up to 10 days, or freeze for up to 2 months. (For long-term shelf stability, jars can be pressure canned for 2 hours at 15 psi.)
More with and about Andrew
Cooks Illustrated's Thin-Crust Pizza: Works Like a Charm
post by Adam Kuban at Serious Eats
How editor Andrew Janjigian took the fear factor out of souffle, Cooks Illustrated
Follow Andrew on Twitter, Instagram and Tumblr.
Pssst just want to say that this summer (2014) I have been making endless amount of mushroom confit. Most of the time I have served it as starter together with home made bread and for e.g. paté, pickles, dried sausage or my chickpea & almond salad. It's such a treat. And everyone wants the recipe.]]>
Toscakaka med Apelsin (Swedish Almond Cake with Orange)
by Anna Brones
When spring rolls in, I always think of my mother giving me a package of pink, yellow and blue feathers. They had thin metal wire at the tips, to be wrapped around branches. From the kitchen window I could see my mother cutting thin branches from the birch tree. She would bring them inside, set them in a large glass vase, and I would get to work attaching the feathers.
In Sweden, just like at Christmas you decorate a tree, at Easter time you get out the påskfjädrar and decorate a collection of branches, a tradition that dates back to the late 1800s. And my mother was sure that we always had a few bags of påskfjädrar on hand so as to make our house a colorful celebration of the season.
Many people in Sweden celebrate Easter, whether or not they have religious leanings. In fact, today it's mostly celebrated as a secular holiday, one where everyone gets time off to celebrate the long weekend. Easter weekend is a time to gather with friends and family and eat good food together. There are the traditional Swedish holiday dishes like pickled herring, but whatever is served on the table is always an indicator of the season, with spring-friendly foods. And there are eggs of course. After a winter of heavy foods, the Easter celebration can be refreshing.
If you're lucky, you may be gifted a cardboard egg, full of sweets, and if that isn't enough for you, there's sure to be an assortment of cakes to go with coffee. Because in Sweden, there is always cake and coffee.
Which brings us to the question: what kind of cake to serve?
Toscakaka is a classic Swedish recipe; you'll find it in many an old cookbook, and it's often an option at pastry shops. Its almond and caramel top makes it a step above ordinary cakes, which makes it a good option for a festive and celebratory meal. But the magic of this recipe is when the caramel seeps into the cake during baking, making for a moist and flavorful cake.
As we come out of the winter and citrus season, we thought it only fitting to celebrate the arrival of spring with an infusion of orange. The orange zest and juice in the cake pair well with the rich caramel on top, and giving it the perfect balance of flavors. You'll often find this type of cake made with baking powder, but we opted to make it rise by separating the eggs and whisking the egg whites, similar to making a meringue.
Glad påsk!
Anna & Johanna's Toscakaka with Orange
one 9" cake
3 ½ oz (100 grams) unsalted butter, room temperature
¾ cup (3 ¾ ounces, 106 grams) blanched almonds
3 egg yolks, room temperature
3 egg whites, room temperature
1/2 cup (3 ¾ oz, 106 grams) brown sugar
1/2 cup (3 ½ oz, 100 grams) natural cane sugar
1/2 cup (2 1/2 ounces, 71 grams) all-purpose flour
3 tablespoons milk
1 tablespoon orange zest + 3 tablespoons orange juice
almond & caramel topping
3 ½ oz (100 grams) butter
1/3 cup (2 ½ ounces, 71 g grams) brown sugar
3/4 cup (3 ¾ ounces, 106 grams) blanched almonds
Preheat the oven to 350°F (175°C).
Grease a 9" spring form pan and sprinkle some breadcrumbs evenly.
Grind the blanched almonds for the cake in a food processor until almost finely ground; there could still be a little chunks of almonds left.
Cream together butter and brown sugar until well blended and creamy. Add one egg yolk at the time and mix it well together. Sift in the flour and carefully fold it into the batter together with the ground almonds. Add in the milk and orange zest. Stir as little as possible until you get an even and sticky batter.
In a grease-free bowl, whisk the egg white with an electric whisk (or by hand). When soft peaks forms add in the cane sugar little by little. Whisk until stiff peaks forms. Carefully fold the sugar and egg white mixture into the batter and keep folding until the batter is evenly blended. Be careful not to over stir.
Pour the batter into the greased and breaded spring form pan.
Bake at 350°F (175°C) for 25 minutes at the lower part of the oven. While cake is baking prepare quickly the almond & caramel topping.
Melt the butter together with the brown sugar. In the mean time chop the rest of the blanched almonds roughly. When the butter and sugar is melted add the almonds and stir together until it thickens.
Take out the cake from the oven (if the cake feels too wobbly let it bake a little longer). Poor the almond & caramel over, carefully spread it evenly. Bake the cake for another 10 – 15 minutes or until cake had got a nice color and a toothpick comes out clean when inserted to the thickest part of the cake.
Remove the cake from the oven and let cool. Once cool, remove the cake from the pan.
This post was also published at Foodie Underground.
Other articles by Anna & Johanna
Mazainer – Swedish Pastry Classic
Lussebullar – Swedish Saffron Buns
Kanelbullar & kardemummabullar
Anna is also my partner for my 1st book (Ten Speed Press, Spring 2015)


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Benjamin Schwarz: A Tragic Sense of Life: Remembering Two Great Historians Fouad Ajami: Echoes of Spanish Civil War in Syria Niall Ferguson: Europe's New Fascists Svetlana Savranskaya: Cuba Almost Became a Nuclear Power in 1962 Yoni Appelbaum: How Columbus Day Fell Victim to Its Own Success Fred Kaplan: What the Cuban Missile Crisis Should Teach Us Jonathan Zimmerman: You Can't Say That at School Kevin Baker: How the G.O.P. Became the Anti-Urban Party Clinton Yates: 'Columbusing' Black Washington Armin Rosen: What the Future of Africa Looked Like in 1959
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- Martin Kramer blasts MESA and Steven Salaita
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Welcome to the Winter School District!
A Wisconsin Title I
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Winter is a K-12 school located on County Highway W in the village of Winter. The district is comprised of communities located in south-central and southeastern Sawyer County. Our district is dedicated to providing the best education for our students possible. With strong community ties and a staff of dedicated professionals, we help our students achieve their best – both personally and academically!
Due to hazardous road conditions, all after school activities are cancelled for this evening, November 24, 2014.
The Boys basketball scrimmage at Butternut is also cancelled.
Speaking of Education
Kurt Lindau
District Administrator
Winter School District
Technology, access to, and the knowledge of its use are very important 21st century skills. Some of the technologies that we use today and how we use them; were unheard of just a few short years ago. It is important that every school district establishes a forward thinking Information Technology Plan that attempts to look into the future and determine what schools and students will need.
The Winter School District is in the process of updating its Information Technology Plan. As part of the needs assessment process, we are asking that district stakeholders complete a short survey. The data collected will be used in the formulation of our new plan.
We are asking parents and community members to complete this short survey entitled Speak Up. A link to the survey is www.speakup4school.org/speakup2014. It will ask for the zip code for the Winter School District (54896). Please take part in this short survey. It is open until December 19, 2014. Your assistance is greatly appreciated.


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Indian officials have urged US Chargé d'Affaires, Kathleen Stephens, that US needs to act with more alacrity for ensuring that terror content is blocked instantly on the Internet.
Plan India will use these funds to provide emergency relief, including temporary shelter and non-food relief supplies, to those affected by cyclone.
The organisations, which include Save the Children India, Care India, and Plan India, will use these funds to provide emergency relief.
Administration officials & Senate leadership hope that Richard Verma would be confirmed by Senate before what is now being billed as a historic visit.
She particularly singled out terrorism as a common challenge faced by the two countries and said this was an area of mutual cooperation.
The US Embassy in India today launched its Urdu website, adding to its existing portals in English and Hindi.
The Gujarat government today said that the United States will take part in the seventh edition of the Vibrant Gujarat Global Investors' Summit-2015.
Shares in telecom gear makers such as Alcatel-Lucent, Ericsson and Nokia have fallen this month partly due to fresh concerns over US demand.


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Join Order of Omega this fall, applications are due Monday, October 27th to the F&SL Office. Click here to download the application.
Could this be the most important study on Greek Life ever done? Click HERE to read John Shertzer's article on the impact of the study by Gallup- Fraternities & Sororities: Understanding Life Outcomes.
The Fraternity and Sorority community at UT Arlington is comprised of 32 National & local organizations with four (4) governing Councils. Fraternity and Sorority members hold a variety of leadership positions throughout the campus community: Student Congress Executive Board, Student Congress Senators, ROTC, Mr. and Ms. UTA, EXCEL Directors, Orientation Leaders, etc. Basically, Fraternity and Sorority students can be found across the campus.
Fraternity and Sorority Life offers many advantages that simply CANNOT be found elsewhere on campus. Involvement contributes to an individual's development through the encouragement of personal, professional and scholastic goals. Many opportunities are available for leadership and service offered on campus and in the community. We also provide athletic and social opportunities, and most importantly, assist in the development of meaningful lifelong friendships.
Register HereRegister for Fraternity and Sorority recruitment or for more information about how to join. Click here.
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Wednesday, Nov 26, 12:00 am — Engineering Mall
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Clubs: Fructose Friendly low FODMAP recipes
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Easy-to-convert Christmas recipes(0 comments)
I have made notes in the comments section where necessary. Sorry if you already know this but this group is also for newly diagnosed and friends and...» read more
14th Dec 2010
Mini tuna, corn & sweet potato frittatas(0 comments)
The recipe itself is low FODMAP, but I would avoid the serving it with alioli. Mini tuna, corn & sweet potato frittatas» read more
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Fructose-friendly spoon shortbread cookies(0 comments)
Here's another FM friendly recipes that I found posted by a taste member. Its great to see others posting their recipes. Fructose-friendly spoon...» read more
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Fructose-friendly pineapple chicken(0 comments)
Great to see other people posting Fructose Friendly recipes. Fructose-friendly pineapple chicken» read more
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Substitute the plain flour with wheat free plain flour. Use almond meal made from almonds without their skin. The amount of almond meal is small so...» read more
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A 12-year-old boy has been charged in connection with the October 2012 swatting case which sent more than a dozen police and a SWAT team to the home of Ashton Kutcher after the boy called in a fake shooting.
Usually, when swatting occurs, the caller uses an app which alters the caller's voice so the 911 operator cannot identify the voice.
The unidentified boy is also said to be connected with a fake bank emergency call as well, TMZ reports. The pre-teen is being charged with two felony counts of fake bomb calls in addition to two felony counts of computer intrusion.
The juvenile was arrested Dec. 2012 in conjunction with the crime aimed at both Kutcher's home as well as the home of Justin Bieber. The juvenile allegedly called in a fake 911 call saying someone was waving a gun in front of the "Boyfriend" singer's home, which also took place in October.
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BASF will increase the price for all medium solids styrene butadiene emulsion polymers by $0.05 per wet pound in North America, effective March 29, 2013 or as contracts allow. This price increase involves BASF products under the tradename Butofan BAS… Read More »
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Beat the Heat for #FitbitSummer: Expert Tips on Staying Cool During Outdoor Workouts
07/17/2014 by | 4 Comments
In many places across the world, summer is a great excuse to take your exercise routine outdoors and change up that stale gym or treadmill routine. And as we've recently explored, working out in the fresh air has a host of healthy benefits.
But peak summer temperatures can get the best of us. So how can you reap the rewards of the great outdoors while keeping yourself safe in the summer sun?
We asked a one of our favorite experts, Lauren Slayton, Author, RD, and Foodtrainers founder for her personal tips.
- I don't know about you, but water fountains suddenly look like Shangri-La during my warm workouts. So while I encourage you to drink up while you exercise, it's also crucial to pre-drink or imbibe before exercise. Try coconut water (high in potassium) or turmeric elixir (bonus points for salt) before heading out in the heat.
- And don't be shy with salt. I love Celtic sea salt or Himalayan salt—both contain essential minerals—but salty foods like olives, pickles and fermented veggies are great this time of year.
- Pick the perfect produce like cantaloupe, strawberries, radishes, and celery, as all these have super high water content and will help keep you hydrated.
- And remember that alcohol is dehydrating, so limiting consumption will help with hydration.
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Alabama men's basketball fell on the road Thursday to Texas A&M, 63-48. With the loss, the Crimson Tide fall to 10-16 overall and 4-9 in SEC play while the Aggies improve to 15-11 overall and 6-7 in the SEC.
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Men's Basketball Falls on the Road to Texas A&M, 63-48
Started by Tider27, Feb 20 2014 08:35 PM
Posted 20 February 2014 - 08:35 PM
Posted 20 February 2014 - 09:54 PM
Oh bother.
Blake "The Snake" Sims
8-1 (5-1)
Next Game: vs. Mississippi State Bulldogs
Posted 21 February 2014 - 05:08 AM
Alright, gotta be some moves made in the off-season now.
Posted 21 February 2014 - 11:52 AM
Agreed! Can't wait to see it start rolling, too.
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Comments about 'Romney, other GOP candidates in close races disavow rape remark by Senate candidate Richard Mourdock'
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What is it that these republican men don't understand about rape?
Oh yeah, the woman or girl.
- 3:14 p.m. Oct. 24, 2012
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They've lost their sense of morality.
- 3:22 p.m. Oct. 24, 2012
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He's just touting the official Republican Party line:
"Faithful to the 'self-evident' truths enshrined in the Declaration of Independence, we assert the sanctity of human life and affirm that the unborn child has a fundamental individual right to life which cannot be infringed"
"We support a human life amendment to the Constitution and endorse legislation to make clear that the Fourteenth Amendment's protections apply to unborn children."
In other words;
No abortions,
Not for any reason,
Not under ANY circumstance.
No exceptions.
Just like his thoughts of God intended.
- 3:56 p.m. Oct. 24, 2012
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You personally endorsed this guy mitt. I saw the ad run this morning on tv. I don't imagine you would have done it knowing what he would say, but now it's the albatross around your neck. It's rather pungent, and you can't run away from it.
- 4:11 p.m. Oct. 24, 2012
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I ask those offended by Richard Murdock's comments a question: If a woman
is raped and chooses to carry the baby and deliver it, what is the value of that
life? To be sure, any decision made at that point is tragic and terribly
difficult, and I have no idea what I would do personally, but what if the woman
decides to have the baby? At what point are you willing to tell that child his
or her life is offensive and only a result of sexist thinking, and it was never
God's will that he or she lived?
It's a sad state of society we're in, when someone says that life born out tragedy is still of value (although they express it poorly) and they are immediately dismissed as kooky or off the wall. What if ALL human life has value, and we shouldn't be so quick to dismiss that value because the circumstances of their conception was tragic, or they are a civilian living in the range of a drone strike, or because they are elderly or sick?
- 4:11 p.m. Oct. 24, 2012
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David King: I would agree with you, if that's what he meant. And, frankly, I give him, and you if you believe the same, more respect than those who believe that abortion is not okay unless there is rape, incest, or the health of the mother is involved. I have invited a couple posters whom I believe to be conservative to explain why "murder," as I believe those posters have called abortion in the past, is okay when a child is conceived by rape, incest, or when the life of the mother is at stake. Strangely, I haven't gotten that explanation. The invitation still exists for anyone who wants to defend that position. But as I suspected, I didn't get a response from "you know who you are."
- 8:37 p.m. Oct. 24, 2012
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If Mourdock loses the election, he can take comfort in knowing it was all part
of God's plan.
The problem with that rationale is that every thing that happens becomes part of God's plan. Mourdock fails to consider that if a woman has an abortion, thst, too, is God's plan (so his opposition to abortion is unfounded). It's the universal excuse that absolves us of any responsibility for anything.
- 9:13 a.m. Oct. 25, 2012
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