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Members wonder where needed $600 million will come from
Republican Gov.-elect Larry Hogan is honing his budget but has not exposed his financial priorities, leading to uneasiness among interest groups and Maryland jurisdictions — none more so than the Charles County Board of Education members, who were left scratching their heads Monday upon realizing state money for school construction could be slashed in the future.
At the Monday work session scheduled to discuss an auditor's report indicating Charles County Public Schools requires a $600 million infusion to renovate some of its aging buildings, board members attempted to solidify their opinions on whether new schools should be built or additions for existing facilities should be explored.
One new ranking has recognized four Charles County public high schools as among the best in the state.
Niche, an organization that aims to lend transparency and accountability to public and private schools, and universities, published a top 100 list ranking public high schools in Maryland. Niche honored North Point, La Plata, Maurice J. McDonough and Thomas Stone high schools after examining thousands of high schools across the country.
The Calvert County Board of County Commissioners approved 17 recommendations of the Cliff Stabilization Advisory Committee at its Nov. 18 meeting to help county residents living along the eroding cliffs of the Chesapeake Bay.
After previously hearing a presentation on the same recommendations in May, the commissioners asked for feedback from department heads on the implementation of the recommendations. Environmental planner Dave Brownlee presented that feedback during the BOCC's regular meeting last week.
The Calvert County Commissioners revisited a proposal from staff that could impact the timing of crucial roadway projects should it become law. Time is also the crucial component in a new measure presented by another county government department during the same segment of the board's Tuesday, Nov. 25 meeting.
The previously discussed proposal involved granting county officials authority to condemn property for road construction and widening through "quick take." The commissioners requested staff to conduct further research on the procedure.
"The power to condemn real property for the widening, repair and maintenance of existing public roads will require an amendment to the Maryland Constitution," County Attorney John Norris stated. The state constitution stipulates "the General Assembly may not enact any law authorizing private property to be taken for public use, without just compensation, as agreed upon between the parties, or awarded by a Jury, being first paid or tendered to the property owner."
Montgomery County schools Superintendent Joshua P. Starr is putting spending restrictions on the school district starting Dec. 1 to save money for the next fiscal year.
The restrictions are being made in light of a projected "funding gap" in Montgomery County Public Schools' fiscal 2016 operating budget, Starr said in a letter on Wednesday to Montgomery County Council President Craig L. Rice.
The new measures affect contracts, employee hiring and non-school-based office supplies, among other things.
Maryland Gov. Martin O'Malley is moving ahead with a plan that seeks to reduce polluted phosphorus discharges into the water ways by imposing new rules for farmers.
The plan has been controversial and divisive. Environmentalists say the plan protects the Chesapeake Bay and other water bodies, while farmers have said the requirements would hurt them.
Phosphorus is present in manure and some chemical fertilizers, and its presence in waterways can cause algae blooms and damage underwater grasses.
Maryland Stem Cell Research Commission expects a record number of applications for the $10.4 million it gives out annually for stem cell research.
The commission received 240 letters of intent from researchers and businesses for four grant categories, up from 195 letters of intent last year. Researchers, universities and businesses interested in applying for one of four grants offered by the commission must first submit a letter of intent. Applications for fiscal 2015 funding are due January 15.
The Wall Street Journal reports that the SEC may adopt the new regulation for 2016 to require businesses to compute the pay of their median worker and disclose how it compares to the boss.
The numbers could spark outcry. An AFL-CIO study showed the average S&P 500 CEO earned 331 time more than the average worker in 2013. That's up from 1980 when it was 42 times more.
The SEC could adopt the regulation by year-end, and companies are shoring up how to handle the reaction and possible morale fallout if it goes through, the Journal reports.
Hundreds of thousands of times each year in the United States, a kid heads to the emergency room with a fracture. But new research from University of Maryland School of Medicine shows that the injury is almost never splinted properly.
A whopping 93 percent of the splints that are used to immobilize fractured limbs temporarily are not put on correctly, according to the study of pediatric patients in the Baltimore area. And that can lead to swelling, skin injuries and other problems — some of them long-term.
The suppliers arrive at one of the nation's largest marijuana dispensaries carrying hundreds of pounds of cannabis in duffel bags, knapsacks and baby diaper totes. They leave with those same carriers stuffed with wads of cash.
Harborside Health collects the money from thousands of customers, spending $40 to $60 a pop for one-eighth of an ounce of pot. No credit cards or checks are accepted.
That's not by choice. Though Harborside's business is legal in California and a growing number of other states, most banks still won't touch the marijuana industry, fearing the federal prohibition that remains in place.
A squadron of Russian warships entered the English Channel on Friday but a NATO official dismissed a Russian media report that they were there to conduct military exercises.
Russian news agency RIA quoted the Northern Fleet as saying its vessels, led by anti-submarine ship Severomorsk, had passed through the Strait of Dover and were now in international waters in the Seine Bay to wait for a storm to pass.
"While it is anchored the crew are undertaking a series of exercises on how to tackle infiltrating submarine forces and are training on survival techniques in the case of flooding or fire," RIA quoted the Northern Fleet as saying in a statement.
Q. I ran into an old friend and he says he sent me direct messages on Facebook over the last year trying to reconnect, but I didn't get them. Do you know where they went? I want to make sure I'm not missing messages from other people, too.
A. I bet I know what happened. If someone sends you a Facebook message and you have no mutual friends, Facebook automatically puts their message into your inbox's Other message folder. To find the Other folder, open your Facebook page and click Message icon at the top of the page. Next to where it says Inbox, click Other. It's grey so it's hard to see. The messages will probably be there. Great story, I recently mentioned this tip on my show and a few days later heard from a woman who reconnected with her birth mother. Had she not checked the Other folder, she may have never seen the message from her mother wanting to reconnect.
Crude prices plunged Thursday after the powerful Organization of Petroleum Exporting Countries said it wouldn't cut production levels to stem the collapse in oil prices that have fallen 40% since June.
Saudi Arabia's oil minister Ali Al-Naimi delivered the news as he left a nearly five-hour meeting of the cartel's 12 oil ministers here.
Benchmark crude oil prices plummeted in London following the meeting, with Brent crude sinking 6.2% to $69.11 a barrel. In June, prices were as high as $115 a barrel. Oil prices are at their lowest levels since September 2010, in part due to oversupply, lower demand and a boom in North American production.
We all know what it's like to get a lousy or short night of sleep: Tempers shorten, snacks become more tempting, attention gets harder to sustain.
Researchers are just beginning to understand the long-term consequences of a lifetime of those rough mornings — and it doesn't look good.
Poor sleep has been linked to heart disease, diabetes, obesity and depression. Newer research has drawn connections between bad sleep and Alzheimer's. A study released last year showed that the better 700 participants slept, the less likely they were to develop Alzheimer's over the next 3.5 years.
Men are not punished for their sins, but by them. ~Elbert Hubbard


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November 23, 2014
Stay up-to-date with KAKE News:
If you're hoping to get on the state's new no-call list, getting the list up and running is taking longer than expected.
State officials say the negotiating process between the state and the company that will maintain the lists is taking longer than expected.
It could be October before the first round of lists are given to telemarketers.
Click Here to access the online Public Inspection File
Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or email@example.com.

subset: commoncrawl


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what happens if you boot of a win7 dvd does that find the hdd as a valid install location or does that also show no drives?
what pc is it i will see if i can hunt round and make you a new boot.wim. easiest way to test that is use the ms tool to create a win7 install pen drive (requires a 4gb+ pendrive) and then swap teh boot.wim file in the pendrives sources folder for a new one see if that finds the hdd as a valid install location


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Portable Document Format (PDF) is a file format used to represent documents in a manner independent of application software, hardware, and operating systems
Bubble dress sewing pattern. Plus Sizes.
burda style magazine patterns FAQ
Dress fab¬rics with some body, with or without elastane
Widthwise stretch satin with matte reverse side, 145 cm (57 in) wide: 2.40 – 2.40 – 2.45 – 2.50 – 2.50 m (25/8 – 25/8 – 23/4 – 23/4 – 23/4 yds). Vilene/Pellon G 785. 1 invisible zip, 60 cm (24 ins) long, and a special presser foot.
This pattern doesn't include seam allowance
Jan 4, 2014, 07.21 PMby SaucySewist
Love this!
Editors' Pick
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Sewing & Techniques
See how Meg made this edgy dress using the Janome Artistic Edge Digital Cutter!
Editors' Pick
No need to go outside… spend the morning in dolled up in this collection of vintage style pajamas.
BurdaStyle Magazine US
Get an inside look at the patterns from the first 4 issues of BurdaStyle US
As an early special Black Friday promotion you can now enroll in the course ($80 value) for $49.99!
Register for Meg's new course, space is limited!
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Keep up with what's playing in area theaters. Listings are subject to change.
WEST MONROE, La. - "Faith. Family. Ducks." It's the unofficial motto for the family featured in the TV reality show Duck Dynasty and that homespun philosophy permeates nearly everything in this small north Louisiana town.
Keep up with what's playing in area theaters. Listings are subject to change.
Haskel Hitt is finally - after four months - going home to Darrouzett on Saturday, back to the small town on the Oklahoma border in Lipscomb County where he has lived since 1969. At 80 years old, he's excited as a little kid to return.
HOUSTON - Former President George H.W. Bush is unlikely to leave the Houston hospital where he's being cared for anytime soon but would tell well-wishers to "put the harps back in the closet," a longtime aide said.
Confession time: "White Christmas" was never one of my favorite holiday movies, not until very recently. It seems impossible, certainly to me, but I don't think I even saw the film all the way through until I was an adult. That's exceedingly odd.
Keep up with what's playing in area theaters. Listings are subject to change.
HOUSTON - Former President George H.W. Bush, who has been hospitalized for more than a month, is getting excellent medical treatment and would advise people to "put the harps back in the closet," his longtime Houston chief of staff said Thursday evening. But Jean Becker also pointed out in her statement that the 88-year-old Bush is sick and likely will be in the hospital for a while after a "terrible case of bronchitis which then triggered a series of complications."
You'll either be inspired or nauseated by "The Odd Life of Timothy Green." This is a member of the nauseated camp speaking.
One parcel of land in the Texas Panhandle will soon get a national spotlight on PBS.
Amarillo Globe-News ©2013. All Rights Reserved.


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November 21, 2014
Bouchaine Vineyards: A Winery Steeped in Carneros History On the Pinot Trail: Tasting at Bouchaine Vineyards Sips of Recently Tasted California Pinot Noir Sips of Recently Tasted Oregon Pinot Noir Heart & Hands Wine Company Sips of Recently Tasted California Chardonnays Pinot Briefs Kevin Zraly Windows on the World Complete Wine Course
Dominio IV
Biodynamic (Demeter certified) family-grown wines including Pinot Noir, Tempranillo, Syrah and Viognier. Most of the grapes are grown at the estate Three Sleeps Vineyard in Mosier, Oregon. Domino IV principals Patrick Reuter (winemaker and owner), Leigh Bartholomew (vineyard manager and owner) and Liz and Glenn Bartholomew (owners of Three Sleeps Vineyard).
Both Bartholomew and Reuter were accepted into the viticulture and enology program at UC Davis but with time to kill before school commenced., they headed to the Southern Hemisphere for harvest. Upon return to the United States, they immersed themselves in the two-year program at UC Davis. After graduation, they worked at Mondavi and ZD wineries and a harvest in Gevrey-Chambertain. They returned to Oregon in 2000. Reuter went to work at Rex Hill and Batholomew landed a job at Archery Summit after their first son was born.
The winery, Domino IV, is a name based on fours: a labyrinth with four quadrants is on the label, they make their wines from four varieties, the year has four seasons, and the wines are released four times a year. A second son was born, so the family consists of four people.
The 15-acre estate Three Sleeps Vineyard is on a 37-acre parcel near Mosier, Oregon. They have been adherents to biodynamics. 8 acres are planted to Tempranillo, viognier and Syrah and one acre is laid out like a labyrinth. Pinot NOir is sourced from Yamhill Valley sites including Stermer, Bella Vida and Maresh vineyards. Bartholomew continues to work at Archery Summit.
The winery in the Granary District of McMinnville is open for visitors on Saturdays 12:00 to 5:00 and by appointment. A Bed and Breakfast is also now open. The wines are sold through the winery's website store and are well-priced. In 2012, production was 3,500 cases.
Articles About Dominio IV
Reviewed Wines
2009 Dominio IV The Slow Walk of the Wind Willamette Valley Pinot Noir
14.2% alc., $25. · Light and red-toned in the glass. Aromas of brier, oak, cut flowers, red licorice and rose petals with little fruit showing up. Moderately light core of cherry and red raspberry flavors with a slightly confected and vegetal tone. Pleasant, with mild tannins and easy quaffability. Decent. Reviewed May 11, 2012 ARTICLE »
2008 Dominio IV Pondering Ptolemy Willamette Valley Pinot Noir
13.5% alc., $32. Pommard clone. · Moderately dark reddish-purple color in the glass. Restrained aromas of dark red fruits with notes of sassafras, molasses and oak. Drinks lighter than expected by the color, offering a silky palate impression and reasonably good length on the finish. Features dark red berries and cherries accented by oak with lively acidity and ripe tannins. Like many Pinot Noirs from Oregon in the 2008 vintage at this stage, the wine is a bit closed and needs coaxing through decanting to fully reveal its charms. Good (+). Reviewed May 11, 2012 ARTICLE »
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What is your favorite rhubarb recipe?
- kattyeyes Mar 31, 2009 03:08 PM
God, I love rhubarb and start craving rhubarb crisp every time I see someone typing about it on any of these boards. What is your favorite rhubarb recipe? You can guess mine. ;)
A plain rhubarb tart with maybe a little creamn aglaise would meke me happy. i don't like my rhubarb adulterted with strawberies or other stuff.
re: kattyeyes
Is it a fruit? I wish I had some, I just love it.
re: chef chicklet
I never thought about it, but your question made me check. Well, whaddyaknow, it's not a fruit. I think of it as one because we eat it in pies, crisps, puddings...but it's a vegetable. Learn something new every day! ;)
re: kattyeyes
Michigander, Rhubard right out of the garden with a dip of sugar. Great!! I still love it.
re: kattyeyes
I just planted some rhubarb for the first time, looks like it's growing.
I love to make rhubarb with lentils in a curry sauce and then serve over brown rice. I never think sweet myself, I love it this way.
re: kattyeyes
It looks like red celery, right? What does it taste like?
(never had it or seen it)
re: bayoucook
bayoucook: exactly, it looks like red celery and is ultra-tart in taste. Maybe we should start a separate rhubarb thread to collect recipes? ;)
coll: I never knew rhubarb could be made in a savory way. Is that how your family made it when you were growing up? Now I totally can't conceptualize it as I'm familiar with eating it as crisp, pudding or pie, but am intrigued just the same.
re: kattyeyes
No, my grandmother grew it at our country house but I think she considered it a pest plant, there was a giant patch of it that they mowed down in the beginning of the summer every year.
I got a recipe from the New York Times, probably Mark Bittman, but modified it quite a bit. I look forward to it this time of year so much, that's why I planted it this year! I change this dish every time I make it , but if you want some general guidelines, I can write it out for you.
re: coll
Very interesting. Part of me really wants to see the recipe for the shock of it and the other part of me doesn't want to waste your time in case I think, oh man, no one will eat this in our house. ;) It does pique my curiosity, so if you would like to share when you have a few minutes, that would be cool. I can't wait to tell my mom about this and see her reaction...very similar to my friend's sister who visited us from France who was appalled to find me eating peanut butter sauce on my hot fudge sundae "Mummy puts that on BEEF!" ;)
re: kattyeyes
I tried to look up the original recipe on NYTimes recipe search using "rhubarb", but don't remember what the recipe is called. However I noticed that they are half and half, dessert versus savory (a lot of compotes and chutneys for example). Anyway here's what I do, but it's sort of haphazard, like most of my invented recipes:
5 or 6 stalks of rhubarb, cut 1/2 "
apples or applesauce
bananas, berries (strawberry is my favorite) or any leftover fruit you have
1cup red lentils or cannellini beans
1 cup chick peas or green peas
1/2 c sweetener (I've used sugar in the raw, honey or agave)
dried fruit: raisins, craisins, apricots etc, or jar of chutney
lots of curry powder or paste, also garam masala
nuts if you like (cashew or almond is best)
2 c chicken stock, or fruit juice, and/or coconut milk
splash of brandy or sherry
bay leaf, ginger, fennel and/or mustard seed, cinnamon stick
Anyway, just use what you have on hand. Put all in a pot and simmer for 30 to 60 minutes til thickened.
Serve with brown rice and/or naan, with yogurt as a condiment.
I eat this like a snack! And since my husband and his family despise curry, it's all mine!!
re: kattyeyes
If this rain and thunder ever stops, that's all I want for Easter!
re: coll
I hadn't heard of any savory rhubarb recipes either until I got that spiral-bound "Joy of Rhubarb" book. I found a ham with rhubarb glaze recipe last year, from epicurious, I think, that was pretty good. One of out COTM's last year, Flexitarian Table, had a rhubarb lentils recipe. I'm not a giant fan of lentils and, in the end, felt this dish was a waste of good rhubarb. Another COTM last year, Hopkinson's "Roast Chicken and Other Stories" had a rhubarb fool recipe I really enjoyed. The current COTM --Rose Bakery--has a couple of rhubarb recipes I can't wait to try!
But, yeah, pie is my favorite rhubarb delivery vehicle.
re: The Dairy Queen
No way--"Joy of Rhubarb"--that's a hoot! And ham with rhubarb glaze sounds yummy. I'll have to look for it. Thanks!
re: kattyeyes
Yes, bayoucook -- it looks like red celery like kattyeyes said. But besides saying it's tart I can't think of any words to describe it. It really has its own taste. I can't think of anything to compare it to. I love the stuff. Rhubarb custard pie especially, where the custard offsets the sourness. And you can make a drink with it (sweetened of course) to pour over ice. You might be able to buy some frozen to give it a try. I see it in our freezer case usually. Better fresh of course but it would be a way of trying it if you don't see it fresh where you are.
re: karykat
We finally got our first rhubarb from a friend's garden and made the following rhubarb custard recipe. I saved the drained liquid to make some sort of drink during the week. Used 1 cup of sugar and 1/2 and 1/2 instead of cream. Delicious!
re: kattyeyes
DELAYED EDIT--we used *1/2* cup of sugar in the recipe linked above instead of 1/4 cup (not 1 cup). My apologies for the typo.
re: kattyeyes
The leftover liquid/rhubarb simple syrup is very enjoyable mixed into plain Greek yogurt. I'm eating my way through leftovers and found this to be a very tasty combo!
re: kattyeyes
Rhubarb syrup + Pellegrino = a refreshing soda not unlike a natural, homemade Ting!
re: kattyeyes
I just discovered this drink last night! So delicious and refreshing. I'm sure adding a bit of rum wouldn't hurt either.
re: Green Omnivore
My mom thought the same! :)
re: kattyeyes
Yes me too, never had anything but sweet versions. But that's interesting, I sort of lumped it into the fruit category also.
re: bayoucook
bayoucook just a word of warning. Discard the leaves. They are poisonous and can make you very sick. Do not be tempted to cook them up like beet tops, mustard or turnip greens.
re: bayoucook
bayoucook, did you try it yet? :)
re: bayoucook
It is not necessarily red; there are pinkish and green varieties as well. It rarely has any strings large enough to remove. It is VERY tart and can be used raw in salads but is usually cooked with plenty of sugar. According to Martha Stewart, the classic Strawberry-Rhubarb Pie is the result of a misunderstanding. There's little or no overlap in their harvest season in most areas. But one of the red varieties is called strawberry rhubarb, and you can figure out the rest.
However, the best pie I ever had was a homemade Orange Rhubarb Pie and I finally tracked down the recipe from a relative of the former baker/owner at the cafe where I had it, about a decade later. I've yet to make it:
3 c fine-chopped rhubarb
1-1/2 c sugar
2 T flour
2 beaten eggs
2 T grated orange rind
Pastry for one-crust pie
Mix first 3 ingredients and pour into crust; distribute rind on top, bake 35 min at 400.
Note: I am not certain this was actually the pie I had, because I remember asking her about it and am pretty sure she said she'd added cooked chopped orange. I also think it was a double-crust pie. The blackboard specials were strawberry-rhubarb jello and strawberry-rhubarb pie. When the pie arrived, it was not the least bit pink or red. I tasted it, then hailed the waitress and said it was terrific, but not strawberry. She was flummoxed but spoke to the proprietress, who came over to apologize for the error on the menu board so I was able to compliment her in person.
I need to make this and see how it compares.
This is a great source: rhubarbinfo.com
re: bayoucook
It looks like red celery, right? What does it taste like?
(never had it or seen it)
rhubarb is in fact related to celery, and both celery and rhubarb are noticeably, naturally salty! there are green varieties of rhubarb as well as pink/red. one thing about rhubarb is that you never eat the green leaves, they are toxic.
re: kattyeyes
Is it true that if it has seeds it's a fruit (tomato) and if it doesn't have seeds, it's not (rhubarb)?
re: c oliver
It seems true to me...clearly the "if it makes a nice dessert" logic isn't a strong enough criterion for fruitdom. HA HA!
Here's a science project for you. Note it requires adult supervision. "They" must have heard about your knife incident last week. LOLOL!
re: kattyeyes
Evil girl :) Just who are "they"??? I have considered posting about it. $50 for a new pasta roller and paring knife broke also. Just wait; you're going to be old some day.
re: c oliver
Seeds: peppers, squashes and eggplant, which I don't think are classified as fruit. Pineapple, on the other hand, is seedless, no? And is coconut a fruit or a nut?
re: c oliver
fruit (botanical term) protects the seeds, which are found on the inside.
re: kattyeyes
Thaks for checking, I honestly didn't know. I've only had it sweet. Yum.
This is lovely, because it's more of a cake than a crisp. The cake part is so moist and flavorful. I use it with other fruits, too.
1 cup all-purpose flour
1 1/4 teaspoons baking powder
1/8 teaspoon salt
5 tablespoons unsalted butter, softened
1 1/3 cups granulated sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 large egg
1/2 cup 1% low-fat milk
4 cups (1-inch-thick) slices rhubarb (about 1 pound)
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Place butter in a large bowl, and beat with a mixer at medium speed until smooth. Add 2/3 cup granulated sugar; beat until well blended. Add vanilla, cinnamon, and egg, beating well. Beating at low speed, add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; beat just until smooth.
Combine rhubarb and remaining 2/3 cup granulated sugar in an 8-inch square baking dish coated with cooking spray. Spoon batter over rhubarb mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
re: katecm
Yesterday I made Beatrice Okajangas' Deep-Dish Rhubarb Cake from her "Great Holiday Baking Book". It's like a riff on upside-down cake -- butter melted in a square glass baking pan, sprinkled with brown sugar, covered with sliced rhubarb and spread with a thick butter-cake batter. Result is a rhubarb-compote-like bottom layer and mellow buttery cake on top. Very good warm, with vanilla ice cream (when the Häagen-Dazs ran out, we continued with Green & Black's Organic Vanilla, which was unloved -- seemed chalky and plastic-y in comparison).
re: JP_nyc
hey awesome book btw! highly recommended. i haven't made that rhubarb cake recipe yet, but since i just got a load of rhubarb, maybe i will this week-- thanks for mentioning the recipe.
re: soupkitten
I have the book too and love rhubarb so this is definitely on my to-do list. Thanks.
re: soupkitten
i did make the cake and concur with JPnyc's description. it's a little home-y and old-fashioned in appearance but it tastes very good. had it warm w/o ice cream, i guess now i have to pick some up & reheat the cake
re: katecm
Katecm: I made this a couple days ago, and it was great. Somewhere in between a cake and a crisp. The only thing I would do differently next time would be to increase the rhubarb (I actually used rhubarb and strawberries). I found the layer of cake to be too much for the amount of fruit. Thanks for the great recipe!
re: Hunicsz
I'm so glad! You know, you're right, I think I usually use more - I actually usually just toss in however much my father gives me from his garden! I have done it with other fruits, too, and it works out well each time. It's great with pears, in particular.
ahhh, rhubarb--what my aunts used to call "pie plant." because i grew up with this "pie bias," i didn't find my favorite rhubarb recipe for many years. ok, i still like a double-crust rhubarb pie with a few seasonal strawberries thrown in to tame the sourness. oh--a la mode, if you please.
my current favorite is warm rhubarb sauce over home-made coconut ice cream. the sauce is really just cooked down pie plant with sugar and some candied ginger, plus an obligatory pinch of salt. the amount of sugar required can appear unseemly depending on the sourness inherent in the mess of rhubarb on hand.
re: silverhawk
"warm rhubarb sauce over home-made coconut ice cream"----Wow!
re: Harters
Crisp and crumble are essentially the same, right? I quickly googled and it seems to be the same deal except I don't use OJ in my crisp.
Last week's dessert sounded lovely!
re: kattyeyes
I'm afraid I don't know what a "crisp" is.
For "crumble", you'd put the fruit in a pie dish (apple & blackberry is our standard autumn version; rhubarb for spring). Then mix together butter, plain flour and soft brown sugar, as a topping. Then bake.
We have ice cream with the rhubarb....custard with the apple.
re: Harters
Pretty much the same - typical topping for a crisp is flour, butter, brown and/or white sugar, cinnamon, usually rolled oats, and sometimes chopped nuts.
re: greygarious
Nice links, greygarious. I've bookmarked 'em both. 10Q!
I've started making a Stuffed Butternut Squash recipe that involves rhubarb, and it is SO GOOD. It has that sweet/savory piquant thing going on, and uses fresh, local sausage too, which is always an awesome addition. Deglase with vinegar.... Mmmmm. Here's the recipe:
First, I am ecstatic to see people liking rhubarb. I thought it was pretty much forgotten. To all with a yard: plant some rhubarb roots and they will be there for fifty years giving you armloads of rhubarb every spring but don't eat the leaves as they are poisonous. BTW today in Chicago fresh rhubarb is $7 lb. Second, I usually just stew it for five minutes with a little water and sugar and it comes up such a lovely color and tastes like a fruit. Third, last year I came across a recipe for RHUBARB PUDDING CAKE: On the bottom of a Pyrex baking dish put a good layer of raw rhubarb cut into 1-inch pieces. Over this sprinkle a box of red Jello, any flavor. (Optional, over that sprinkle a little sugar if you want it sweeter.) Over that dump a box of any white or yellow cake mix. Over this pour 1 stick butter, melted. Over this pour 1 cup hot water. Don't stir anything. Bake at 350* for 30-40 minutes. Serve with whipped cream. (The recipe called for 3/4 cup sugar but I found that too sweet. Use your own judgment.)
re: Querencia
I love stewed rhubarb over muesli with yoghurt and brown sugar or honey. It's a great breakfast I first had in Melbourne, Aus.
Rhubarb rules!
More recipes I found while looking for Claudia Fleming's chilled rhubarb soup (4th entry):
re: kattyeyes
One soup I found in my file from a local cookbook was a rhubard soup, but it was served with diced strawberries and mint as a light topping on the soup and topped with warm lemon cookies, almost like a biscotti but I am missing the recipe for that. They were great with it. I emailed my friend to get the recipe.
re: kchurchill5
Oooh, very nice--thanks! The warm lemon cookies on top sound fab. I threw a strawberry soup recipe along with this one on the COOL soup thread.
My mother would grow a yard full of rhubarb.
She'd put up cans of strawberry-rhubarb jam and also make
what we called Straw/Rhub Betty.
Which I believe is essentially the same as
a crumble or crisp.
Hot out of the oven, add a scoop of vanilla, ah what memories.
Strawberry-Rhubarb jam is very common at the Amish roadside produce stands
along with the fresh rhubarb itself.
re: Stuffed Monkey
Rhubard custard pie. Growing up, my New England grandmother would make this every spring and every season I dream about. Sheesh I'm a horrible baker but maybe I'll finally have to give it a whirl.
re: MB fka MB
That is what I love too -- rhubarb custard pie. To me, adding strawberries makes it too sweet. The version of rhubarb custard pie my mother made was probably kind of similar to Aunt Rose's pie further up this thread (except without the orange juice.). The eggs and sugar and flour form kind of a custard that fills in some of the nooks and crannies in the rhubarb. So you have the tart rhubarb and the soothing custard. Perfect.
Martha Stewart had a rhubarb drink some time ago. You made it kind of like poached rhubarb but then strained the rhubarb pieces out to make a really refreshing beautiful pink drink.
re: karykat
Count me in on the rhubarb custard pie. My recipe is Betty Crocker's! The only reason why I still have that cookbook, which must be around 40 years old. If I remember correctly, the custard has a little milk as well as eggs, sugar and flour. The sweet custard is a perfect complement to the sour rhubarb. I like apple rhubarb crisp and strawberry rhubarb cobbler too, and I have a good rhubarb tea bread. recipe somewhere. But the hands down champion is the pie.
My mother used to make rhubarb sauce, which we ate like applesauce. You just cut up some rhubarb, add some water and sugar and cook in a saucepan until it is all saucy. I can't remember any proportions, but it doesn't take very much water. Sugar to taste. I like it tart.
My sister's favorite is the rhubarb custard pie, Betty Crocker recipe, which we make for her birthday every year.
The stuff grows like a weed.
My parents had Rhubarb growing in our home garden and I have plants in my garden now. Mother made a Rhubarb upside-down cake, much like the pineapple one. Delicious. I make the Rhubarb sauce that PCDarnell mentions, but my fave is Rhubarb crumble.
re: soupkitten
Ooh, spill the details, soupkitten. I just completed a 38+week -pregnant-craving rampage around the Phoenix area and finally found a lovely supply of rhubarb. I'd love to expand my repertoire beyond pie and shortcake, and this sounds really interesting.
re: modthyrth
:) this looks like about the same recipe i use:
except i don't use cheesecloth, i simmer the rhubarb directly in the simple syrup and then strain through a regular mesh strainer, and then again through a chinois if necessary.
you can mix with water, soda water, lemonade, or other fruit juices/ades (add vodka or rum if you want). it's also really good on vanilla, ginger, or lemon ice cream or sorbet. once i drizzled it over some toasted pound cake slices because i didn't have any fresh fruit-- that was really good! keep in a tightly closed jar or bottle in refrigerator, i've always used it up in 6 months or so but i bet it would last longer.
i also really like the strawberry-rhubarb flavor combo and make a chunky strawberry-rhubarb sauce in a simple syrup that i put on pancakes & waffles. uh, and ice cream. and in little tea sandwiches with cream cheese. for that i use 1 cup sugar to 1 cup water and add fruit chunks as long as they fit (submerged). you need to add the rhubarb cut into small pieces about 10 minutes before you add the strawberries or the strawberries will disintegrate before the rhubarb is tender-cooked. this syrup is more perishable, so you should use it up in a couple of weeks, or you can freeze it well. this summer i plan to harvest a bunch of rhubarb in season, freeze it, and make a peach-rhubarb version of the chunky sauce when the local peaches are in. the savory ideas for rhubarb are really interesting too.
re: soupkitten
Oh, god--peach-rhubarb--what a wonderful combo. I am still waiting for local rhubarb. My favorite farm stand says maybe this weekend. Meantime, a family friend has offered to share from her garden. I cannot wait to start working on suggestions in this thread!
re: kattyeyes
Peach-rhubarb does sound divine! And the peaches on our tree are turning delightfully peach-colored right now. I'm definitely giving that a try if I can save them from the birds this year. Thanks, Soupkitten!
re: bitchinlifestyle
After having a pear granita with a shot of Eau de Vie served on the side at St John in London I was inspired to make a rhubarb granita served with a shot of vodka. I juiced the rhubarb in my juicer, combined with sugar syrup and froze, every once in a while breaking up the ice crystals with a fork. The granita was the most wonderful shade of pink.
re: themags
How did that taste? Was it different from a rhubarb-sauce taste? Yours was not cooked and I'm trying to imagine the difference?
re: karykat
I'm also curious how it tasted. I don't have a juicer, so I usually cook my rhubarb with a lemon juice, zest and maple syrup to soften it before putting it in the blender. I
m curious how fresh, juiced rhubarb tastes.
re: bitchinlifestyle
have you ever eaten a raw stalk of rhubarb, with the end dipped in sugar before? we did that as kids. heck, i did that the other day. who needs sweet/tart candy? :)
My absolute favorite is rhubarb meringue squares. The two of us have polished this off in one day!
I made this rhubarb and cinnamon cake the other day, and it was pretty good.
When we get rhubarb in our fruit and veg box, I often turn it into a rhubarb and cottage cheese omelet (recipe in bittmans veg book). It is sublime, haunting flavors, and no sugar and low fat. Very fond of it for a quick lunch with some toasted black bread.
I've got to tell you, I just made a cold rhubarb soup, with a few strawberries thrown in-- but it was tasting kind of flat, one-dimensional. Then I put in some lemon zest and juice, and a spoonful of ROSEWATER! It is to die for! You can add a spoonful of creme fraiche and I swear it tastes like essence of spring.
re: wearybashful
Lemon zest is a magic ingredient, isn't it? The rosewater is a nice addition, too. Thank you for sharing--I still haven't found my rhubarb, so I can incorporate your suggestions when I make my own soup. Thanks!
I just picked up some beautiful rhubarb from the farmer's market. This is what I like to do:
Chop up rhubarb and cover it with water in a pot (about 1 qt per pound of rhubarb). Add 1 cup sugar per qt. Bring to a boil and simmer for an hour. Strain, chill and mix with chilled Grey Goose. Yum!
Sometimes I will do it without the sugar and just drink it as a flavoured water. That's amazing on a hot day.
I made this recipe for rhubarb crisp this weekend, and it turned out great; the orange peel is a nice touch: http://www.epicurious.com/recipes/foo...
it's been years since I have had it but my mum used to make rhubard fool. I am sure googling a recipe will find you many, but it's basically rhubarb, sugar and whipped heavy cream then chilled in small pots or glasses. Heavenly.
There were some really nice rhubarb recipes in the Pittsburgh Post-Gazette food section on Thursday:
I'm looking forward to trying the rhubarb "pizzas".
re: AmyH
After we made rhubarb custard last night, I was left with a bowl of "rhubarb runoff"--really more like rhubarb simple syrup. We have Prosecco--sounds like Rhubarb bellinis will be served sometime this week (maybe when it warms up midweek).
BTW, the pizzas look delicious! I'm intrigued by the addition of Galliano. It's so sad, everything I read looks so good...so many recipes, so little time!
choco_lab, hopefully by the end of the season, I'll feel the same way. ;) The crostata looks and sounds fab. And the tiny strawberry dangling off the top of the cup reminds me to tell you we DID finally purchase strawberries, too (Alpine). According to the garden center folks, Alpine are good for containers vs. Everbearing (?) for the ground.
My favorite use for rhubarb is this strawberry-rhubarb and red banana crostata (crisp) from the Napa Style website:
What makes it so uniquely delicious is the crisp part--it's made from a blend of polenta (cornmeal) and pastry flour, with toasted anise seeds. The crunch and flavor of the anise seeds is a delicious touch.
I can't always find red bananas so I just use regular. They add a nice sweetness to contrast the tartness of the rhubarb and strawberries.
I love rhubarb very much--I begin every spring craving it, and by the end of the season I've definitely had my fill because I have made rhubarb everything LOL!
Yesterday I stewed some rhubarb with orange and sugar. Today I rolled out a sheet of Trader Joe's puff pastry (between sheets of parchment, and baked on parchment so no clean-up) to about 8x12 and spread it with about 2 ox of cream cheese blended with brown sugar, a little butter, and maple syrup. I hadn't made the rhubarb super-sweet, so I mixed in some apricot preserves with the cup or so that went atop the cream cheese mixture. Baked at 400 for 15 minutes. Makes 6 nice portions.
re: greygarious
Oh, yum! Last time I used puff pastry, I literally caused a kitchen fire (I was making strudel and it bubbled over big time). But your recipe sounds both safe and tasty. Wish you were my neighbor. Would you prefer tea or coffee? ;)
re: kattyeyes
I heartily recommend that TJ's frozen - it's all-butter, whereas the only other widely-available frozen puff pastry around here is Pepperidge Farm, which does not have butter. And no matter how carefully I followed defrosting instructions, the PF always cracked when I unfolded it. TJ's is in two separate squares, which can be used as is, or rolled out thinner. There are some good reciped right on the package, too. Having opened one, I'll now be "forced" to use the second sheet sooner than if it were still in original packaging. Alsatian bacon/onion tart, here I come!
re: greygarious
Thanks for the reminder about TJ's puff pastry. It's been on my list to try, but I don't shop there very often. Maybe my next batch of rhubarb will force me to get there so I can try your recipe!
I just tried a technique for bottling rhubarb I read in the Guardian last week:
Since I have no preserving jars or anywhere to keep them, I tried the technique of pouring a boiling light syrup over the trimmed rhubarb pieces and leaving it overnight covered in a glass bowl. Then I strained the syrup and reduced by half, and packed the rhubarb in a large jar. It won't last long in the fridge, but believe me, it doesn't have to...
Approximate proportions I used to make a light syrup for a pound and a half of rhubarb:
2 1/2 cups water - enough to cover cut-up rhubarb
6 tbsp sugar (could have used a little more
)1/4 tsp ginger (this was my idea - optional)
1/8 tsp nutmeg (this was my idea - optional)
One advantage of this technique is that the rhubarb is both firm and tart enough to be used later in a crumble or other sweet baked good. But it was also tender and just sweet enough to eat by itself - no need for more cooking. The syrup became a gorgeous pink-y colour and wasn't too sweet.
I liked the suggestion of trying rosewater with rhubarb. Maybe next week!
(Another rhubarb recipe I really like is in Niloufer Ichaporia King's rhubarb chutney in My Bombay Kitchen. And I think I have posted here about a rare savoury rhubarb dish, a Persian stew with lamb, rhubarb, parsley and mint.)
One of my favorite bartenders (at my favorite Cambridge restaurant, Craigie on Main), just put up a new video for a gin and Pimm's punch with rhubarb syrup. Looks great - I'm going to make it this weekend for Memorial Day.
Tom Schlesinger-Guidelli of Craigie On Main: How to Make a Seasonal Punch (and enjoy your own party)
There's a fantastic recipe for rhubarb strawberry sorbet in David Lebovitz's The Perfect Scoop. The mixture will taste a bit oversweet before freezing/churning, but the cold dials down the sweetness, so it's just right.
I also like the recipe for rhubarb/pecan/orange pie filling in Bill Neal's baking book, Biscuits, Spoonbread, and Sweet Potato Pie. You cook the rhubarb with a whole ground up orange and sugar, then add finely chopped pecans at the last before turning into a pastry lined tin, then top--it's a double crust pie, and is it good!
This is my new favorite. Heavenly. Be sure to use Dufour puff pastry if you can get it.
re: Candy
I've been wanting to work with puff pastry and rhubarb--now I'm off to TJ's to get some (no Dufour, but this will be the best I can get). Thank you for posting this! And thanks to greygarious for reminding me about the puff pastry at TJ's!
I've never tried grappa. Could I substitute a nice madeira for it? Am guessing so.
re: kattyeyes
Madeira may be a bit sweet but try it. Grappa is more of the astringent side. I said up near the top that I don't like my rhubarb contaminated with other fruits but I could see substituting the Grappa with pear or apple brandy. Grappa is an eau de vie so a drier brandy would work.
Rhubarb Ice Cream
6 cups half-and- half
1 cup sugar
2 teaspoons vanilla
3 cups Rhubarb Sauce (Recipe below)
In a saucepan, heat half-and- half over medium heat till bubbles begin to appear around edge of the pan.
Slowly pour in sugar; cook and stir for 2 to 3 minutes or till sugar is dissolved. Immediately place pan in a pan of ice water. Cool to room temperature.
Stir in vanilla. Transfer mixture to a large bowl. Cover and chill for 4 to 24 hours.
Stir Rhubarb Sauce into cream mixture. Transfer mixture to a 1-gallon ice cream freezer. Freeze according to manufacturer's directions. Makes 3 quarts ice cream.
Rhubarb Sauce
1-1/4 to 1-1/2 cups sugar
1 tablespoon water
1 tablespoon finely shredded orange peel
6 cups rhubarb sliced 1/2 inch thick
In a saucepan, mix sugar, water and orange peel. Bring to a boil. Add rhubarb slices. Simmer, uncovered, about 8 minutes or until rhubarb is tender and mixture is thickened, stirring as necessary to prevent sticking. Cool; chill in the refrigerator.
Makes approx. 3 cups
Rhubarb Garlic Quick Bread
6 ¾ ounces all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 tsp ground cumin
½ tsp garlic powder
2 eggs
1/2 cup vegetable oil
1 cup rhubarb puree
Remove and discard leaves from rhubarb, wash the stems thoroughly and cut into half inch lengths. Drop 2 cups of rhubarb pieces into boiling water and simmer for 15 minutes or until quite tender. Remove from heat, drain, cool slightly, then puree in food processor. Cool pureed mixture completely.
Grease and flour one 8 x 4 inch pan. Preheat oven to 325 degrees F
In bowl of stand mixer, combine flour, garlic powder, cumin, salt, baking powder, and soda.
In medium bowl of measuring cup, combine eggs, oil, and rhubarb, stir to mix and add to flour mixture in stand mixer bowl.
Mix with paddle attachment at medium/low speed just until all ingredients are combined and dry ingredients are hydrated (two to three minutes) and a smooth batter develops.
Pour into small lightly greased loaf pan (approx. 4x8x3 inches)
Bake for 30 - 40 minutes (more or less depending on your oven) or until internal temperature reaches 205 degrees or wooden toothpick inserted in the center comes out clean. Invert pan to remove bread to cooling rack and cool one hour before slicing and serving.
Cut this loaf into squares, the cut the squares diagonally and fill with your favorite sandwich ingredients. Then toast in a shallow pan or in a panini press. It's heavenly...
Yesterday I made a roasted rhubarb compote to serve with vanilla panna cotta. I can't even begin to describe how good it was. Just cut up a pound of rhubarb (I cut them in half lengthwise, then into 2-inch long pieces - but I wanted them long. You might want shorter bits.) and mix with 1/2 to 3/4 cup sugar and 1 tsp. or so of grated orange rind. Toss in a baking dish, cover and bake at 350 for 35 minutes. Uncover and continue baking for another 30 to 35 minutes, until thickened and just beginning to brown around the edges. I served it at room temp. with the panna cotta, but you could chill and serve with ice cream or yogurt. The baking concentrates the flavour - really delicious.
re: Nyleve
Thanks for this suggestion. I'd never roasted rhubarb before, somehow, and am so glad I read this! I had it with ricotta cheese. The edge pieces caramelized, which was just fantastic. Thank you!
re: amyzan
I've been eating it with yogurt to stay virtuous. But it was really killer with the panna cotta. Or did I say that already?
re: bitchinlifestyle
I'll add the ginger to my favorite crisp recipe:
preheat oven to 375°F
chop 3 cups of rhubarb into one-half inch pieces - about 3 stalks
toss with the juice of one orange + one Tablespoon of orange zest
with 1/4 cup sugar, 1 Tablespoon cornstarch, and 1 teaspoon vanilla
- Place in buttered dish - Top with mixture of 6 Tablespoons of unsalted butter, 1/2 cup all-purpose flour, 1/4 cup dark brown sugar, 1/4 tsp. ground cinnamon, 1/8 tsp. nutmeg, 1/8 tsp. salt and 1/4 cup oats. Bake for 30 minutes.
Rhubarb Raspberry Cobbler - serves 12
preheat oven 400°F
2 pounds of rhubarb in 1/2" pieces - about 6 cups
2 cups raspberries
1-3/4 cups sugar
2 Tablespoons all-purpose flour
1 Tablespoon fresh lemon juice
1 Tablespoon lemon zest
Toss together and spread evenly in 3 quart baking dish or 9x13" dish - buttered
Biscuit Crust:
1-3/4 cup flour
1/4 cup whole wheat flour
3 Tbl. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground ginger
6 Tbl. cold butter
3/4 to 1 cup buttermilk
Sift together flours, sugar, baking powder, baking soda, ginger. Add butter - with pastry blender and cut to a coars meal. Add buttermilk, stirring with fork, to form soft dough - Turn onto floured board and roll 3/8" thick to fit top of baking dish - brush with buttermilk and sprinkle with sugar, then cut in strips 3/4" wide to lay on the diagonal across the top in one direction 3/4" apart, trimming ends. Lay remaining strips across the top in the other direction. Bake 15 minutes, reduce temperature to 375°F and continue to bake for 25 to 35 minutes longer. Serve warm.
I have four rhubarb plants that were planted by my father in law at least 25-30 years ago. We bought the house 21 years ago and I usually ignore the rhubarb after making a couple of rhubarb cakes. It produces so much that I have to give it away. I never cared for the sauce that people in Wisconsin usually make--tastes fine but looks awful. However, with all the interest in rhubarb, I have given it a second chance. Made the baked rhubarb compote with ginger and used most of it in rhubarb custard bars. Delicious! Less fussy than a pie, which seems to go with rhubarb's humble character. Made a basic cookie crust with whole wheat flour, baked for 15 minutes, mixed the compote with a custard (eggs, whipping cream, flour, a little yogurt, sugar), baked for 50 minutes. Drained the syrup from the compote before mixing and made myself a bellini. While drinking, reflected on the contradictions of this vegetable. Ignored in the yard yet produces heavily, can make a humble dessert or a fancy cocktail. Have decided that whatever I make with rhubarb, it has to be easy. Harvested some stalks just now and am making a syrup for more bellinis.
re: radfem
EXCELLENT! I love the idea of the custard bars. And getting the "by-product" of syrup to make bellinis or any other fizzy lifting drinks is a huge bonus, I agree! I wanted to make Candy's recipe, but it seems better suited for a dinner party...and as I won't be having one of those soon, I'm in search of my next rhubarb move...I'm going to revisit the site greygarious posted: http://www.savor-the-rhubarb.com
Under the cookies section, I just found a recipe for shortbread and compote. Hmmm! No, wait, maybe rhubarb bars with oatmeal. Ding-ding-ding! We may have a winner...though I still want to play with my new TJ's puff pastry. It must be something that will "keep" that way though (unlike the recipe from Gourmet). This entire page of suggestions is killing me. Yummmmm!
Cheers! I will be virtually toasting along with you probably tomorrow once I have rhubarb syrup again. :)
Cooked in a soft suet roll, and served with a sweet white sauce with lots of nutmeg in it.
A favouriite from my school days. The rhubarb flavour is full-on, with the sharpness balanced by the white sauce. And of course, being a British pud, there's the artery-clogging suet sponge to give it some body.
You can get a recipe from the BBC website:
I did this for a quick dessert one evening; grill slices of fresh pineapple, top with a scoop of really good vanilla ice cream then top with rhubarb sauce/compote. Although I prefer my rhubarb without any other fruits mixed in, I got raves on this and it was quick!
Just finished baking Rhubarb Cheesecake Bars (for the recipe, scroll down to the 13th recipe on this link from Savor-the-Rhubarb.com)...what a delicious treat! A cheesecake filling, with chunks of rhubarb, baked between layers of an oatmeal-shortbread-like crumble. Dear god, this stuff is INTENSELY WONDERFUL! Even better than the rhubarb custard and there was nothing wrong with that, either! ;) I don't know why this recipe is considered "holiday baking"--but, by all means, HAPPY HOLIDAYS!
This i a birthday favorite always. Rhubarb is just getting ready to be cut here in WI, so I am looking forward to making this.
4 Cups Fresh or Frozen Rhubarb, chopped
3 Tablespoons Grenadine Syrup, available at Liquor Stores
3/4 Cup Granulated Sugar
1 Package (2 layer size) White Pudding Cake Mix
1 Cup Sour Cream
4 Egg Whites
2/3 Cup Water
1/3 Cup Vegetable Oil
2 C Heavy Cream, whipped
½ Cup Sour Cream
1 Teaspoon Vanilla Extract
6 Tablespoon Confectioners' Sugar
Grease a 10 x 15 jelly roll pan. Preheat oven to 350 degrees. Prepare Topping, and spoon evenly in pan. Combine Cake ingredients in mixer bowl. Blend at low speed, increase to medium speed, and continue beating for 3 minutes. Spoon batter over Rhubarb Topping. Spread evenly to the edges of the pan. Bake 45 to 50 minutes. Invert onto a cutting board to cool. Cut cake into 3 equal pieces. Place the first layer on the desired serving plate and spread with some of the Frosting. Repeat with second and third layers, and finish all by frosting the top and the sides of the cake. Chill at least one hour before serving. Makes 12 servings.
Special Note: Grenadine Syrup contains no alcohol.
Call me boring: Rhubarb double-crust pie in my grandma's falling-apart tender pie crust. No strawberries--love the sweet tang of the plain rhubabrb pie over every other dessert on earth.
I made a Rhubarb compote (from Phoo'd's blog) - it was great! I had about 15 people come to me and ask for the recipe. I served it over a cream cheese and lemon pound cake. Thanks Phoo'd!
A Rhubarb Festival featured in the documentary on Garrison Keillor running on PBS' American Masters series. One of the pie contest entrants said that she believes rhubarb is a metaphor for finding happiness in your own back yard. Amen! Almost without exception, the favorites here don't stray far from the basic formula of rhubarb plus sugar.
Not much of a looker, but definitely a keeper.
Have you tried the Pig's Bum recipe in "How to Eat"? The story is cute, but the pud is delicious. Nice with a swig of custard.


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I am sad to say that our great principal Mrs Ruppe was moved to a new school we all miss her .But we do have some very good teachers at the school .They love there job and all the kids if you are looking for a school to put your kids in this is the one you and your kids will be very happy .
I am a volunteer at Grassy Pond Elementary School. I find the school to be very friendly and welcoming when I am there. I help with the K-5 class and the principal there is very helpful.
I am very pleased with grassy pond elementary.My daughter never wants to miss anything. She wants to be invoved in everything.
What can I say about Grassy Pond? It is a great school, the awards that the school has are numerous. I love it because my kids are really learning there. I don't feel that my kids are being passed over here. I used to spend lots of time with my kids and their homework, but now I have cut the time in half. Why? Because the teachers are doing what they are supposed to do and that is teach them. I enjoy having my kids there
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1146 Boiling Springs Hwy
Gaffney, SC 29341
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Yorkshire 61 for 0 trail Lancashire 278 (Smith 57, Reece 53, Prince 53, Sidebottom 3-42, Brooks 3-64, Rashid 3-77) by 217 runs
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Players/Officials: Ryan Sidebottom | Luis Reece | Ashwell Prince | Tom Smith
Matches: Lancashire v Yorkshire at Manchester
Series/Tournaments: LV= County Championship Division One | England Domestic Season
Teams: England | Lancashire | Yorkshire
Few games of cricket, even Ashes Tests, are as wreathed in hokum as Roses matches. Apocryphal stories about them are retold until they become readings in the Gospels according to either Sir Neville Cardus or A A Thomson. At times it has even seemed that the outcomes of these encounters mattered slightly less than that they should be played in the give 'em nowt manner instilled by Emmott Robinson and Harry Makepeace.
The truth, of course, is that the results of Roses games have always mattered very much indeed, and perhaps never more so than when victory for one side seriously affects their rivals' ambitions. So the fact that Yorkshire are chasing their first title since 2001 while Lancashire are striving to avoid being relegated for the third time in 11 seasons gives the current match an extra edge it barely needs.
Yet if Andrew Gale's men needed another incentive on the first day at Old Trafford it might have been provided by the curious statistic that Yorkshire have not prevailed in any of the past 15 Roses games, a winless streak which stretches back to August 2002.
By the close of play on the first day the visitors had done the groundwork necessary to end that dismal run. Having lost the toss, they had dismissed the home side for 278, a total at least fifty runs less than par on what is currently a good batting pitch. The Yorkshire openers Adam Lyth and Alex Lees then coolly added 61 without mishap in 19 overs by close of play in a fashion markedly different to the wasteful approach adopted by some of Glen Chapple's batsmen.
The accusation of prodigality, however, cannot be levelled at either Paul Horton or Usman Khawaja, both of whom were back in the hutch inside the first over, having been defeated by the swing of Ryan Sidebottom. Horton was lbw to a ball which came back into him while Khawaja edged his first ball, which was a similar delivery, although offering a different threat to the left-handed Australian, to Jonny Bairstow.
Having been 0 for 2 after three balls, it might be argued that Lancashire did well to get to 278. That, though, would ignore the fact that batting conditions eased as the day progressed and it would also overlook the manner of some dismissals. For example, after blunting the Yorkshire attack in a stand of 96 for the third wicket with Luis Reece, Ashwell Prince played on to Adil Rashid for 53 when attempting a reverse sweep in the 23rd over of the innings. It was maybe little wonder that the South African paused at the crease, his head bowed, before trudging off.
Reece, who completed his first championship fifty since last September, and Croft lunched with their side on 121 for 3, but the beginning of every session was to prove curiously hazardous for Lancashire. Sidebottom's second ball after the resumption was swinging, full and straight, just the sort of delivery likely to pose problems for a batsman not yet adjusted to a new segment of his innings. Reece failed to make contact and could not dispute Steve O'Shaughnessy's lbw decision.
Undaunted by this, indeed almost spurred to greater aggression by loose bowling, Croft and Alex Davies added 48 in a mere nine overs until a full delivery from Brooks accounted for Croft. Then Davies, having battled in typically doughty fashion for 35 off 68 balls, drove Richard Pyrah to short extra cover, where Jack Leaning dived to pouch a fine catch to leave Chapple's men on 194 for 6.
By now the pattern of Lancashire's hectic innings seemed to be established: whenever the home side threatened a measure of dominance either their batsmen or Yorkshire's bowlers would find a way to spoil things. Five of the top seven got to 35 but none got more than 57, the score Tom Smith had made when he slashed at Brooks shortly after tea and gave Bairstow his second catch of the day. Another brief entertainment, another wicket donated.
It would be very hard to blame Smith overmuch, though. He has made seven fifties this summer and his innings against Yorkshire was completed when he was handicapped by a stiff back which may possibly prevent him bowling. None of which mattered much to Yorkshire's bowlers, who asserted their hard-won superiority in the final session by taking the last four wickets for 38 runs, Rashid removing Chapple and Simon Kerrigan in successive overs.
|Comments have now been closed for this article
The cricket world reacts to the passing away of Phillip Hughes
Phillip Hughes: Country kid who moved a nation
Likeable, hard-working and skilful, it was a matter of time before Phillip Hughes cemented his spot in the Australian Test team. Then, improbably and inconsolably, his time ran out
Hope for Hughes, feel for Abbott
It is impossible to imagine how Sean Abbott must feel after sending down that bouncer to Phillip Hughes. While the cricket world hopes for Hughes' recovery, it should also ensure Abbott is supported
November games need November prices
An early start to the international season, coupled with costly tickets, have kept the Australian public away from the cricket
People across the world paid tribute to Australian cricketer Phillip Hughes, who died on November 27, by putting out their bats
Phillip Hughes: Country kid who moved a nation (134)
Likeable, hard-working and skilful, it was a matter of time before Phillip Hughes cemented his spot in the Australian Test team. Then, improbably and inconsolably, his time ran out
November games need November prices (85)
An early start to the international season, coupled with costly tickets, have kept the Australian public away from the cricket
The inherent dangers of batting (43)
The sickening blow that struck Phillip Hughes is a reminder of the ever-present dangers associated with facing fast bowlers, even while wearing a helmet
Why the Indian opener would be well advised to shelve the hook and pull in Australia
Going out to play cricket today would have been near enough to impossible. Even doing so next week in the nets and at the Gabba for the first Test will be difficult


text:
CA: Lodi-Area Terror Suspect Says He Would Not Have Acted Against His Own Country
Late on the night of March 16, as his Amtrak bus approached the Canadian border near Blaine, Wash., Nicholas Teausant says he put his plan into action.
Using a phone given to him by a friend who promised to get Teausant to Syria to join rebel forces there, the 20-year-old Lodi-area man says he sent a text message to a number he had been given, one that was supposed to connect him with someone in Canada who would take care of his travel needs.
The friend "told me that if I get myself out of the country everything will be taken care of, they'll pay for me to go over there, they'll give me a gun," Teausant said during a pair of interviews from the Sacramento County jail, where he has been held since April on a charge that he was trying to join forces with a foreign terror group.
"They'll give me everything I could possibly want," Teausant remembered his friend saying. "They'll take care of my family, and that I can always come back to America when this is over."
Today, Teausant realizes that the "friend" was an FBI informant whose work led to the bus being stopped south of the border, agents arresting him and his indictment on a charge of attempting to provide material support to a foreign terrorist organization.
The group he is charged with trying to join -- the Islamic State of Iraq and Syria, or ISIS -- rose in infamy last week when it posted video of one of its members beheading American journalist James Foley. The U.S. government believes the group so dangerous it has launched airstrikes against it.
As someone who allegedly tried to join the group, Teausant has been ordered held without bail because the federal government considers him a threat to the public.
But Teausant, in his first public comments on his case, said he is not dangerous but the victim, in part, of his own words and boasts that got out of hand as the informant and an undercover FBI agent helped him plan to buy a train ticket from Lodi to Seattle.
"I'm not going to say that I'm completely innocent and I have no fault in this," Teausant said in a call to The Sacramento Bee on Monday afternoon from jail. "Some of it is my fault, yes. But then again I also feel that if the informant hadn't come along I would have just been making idle boasts and I wouldn't have done anything."
Teausant contends it was the informant who first suggested ISIS as the group he should join, and says when he was first arrested FBI agents told him they did not have to provide him a lawyer immediately because of provisions in the USA Patriot Act. He also said agents had him sign a letter agreeing that he understood his constitutional rights and that he spoke to them freely for two hours before saying he wanted to see a lawyer.
"After I said I wanted my lawyer, it was done," he said.
Over the course of the phone call and a subsequent interview at the jail on Tuesday, Teausant denied some of the more sensational allegations the government has leveled against him and insists he would never commit an act of violence in his own country or threaten to kill his mother, as the government has alleged.
A convert to Islam, Teausant is one of about half a dozen Americans charged in recent months with trying to travel overseas to support ISIS or other radical groups. The FBI says there are dozens who are fighting with such groups currently, and The New York Times reported Tuesday that one of them, a 33-year-old San Diego man, Douglas McAuthur McCain, was killed in fighting in Syria in recent days.
Teausant has been accused of discussing a bomb attack against the Los Angeles subway system over New Year's Eve, something he says he doesn't remember saying.
He also has been accused of plotting to blow up his infant daughter's day care center because he believed it was "Zionist," but he now says he "specifically told the informant" he would only do it when no one was there, and that he later made it clear he would take no action inside the United States.
Teausant is awaiting trial on a charge that could send him to federal prison for 15 years, and he conceded that his attorneys have advised him not to speak to the media. But he said he wanted to speak out, partly because he is concerned about his reputation being destroyed.
"I have to talk to somebody," he said. "I'm tired of seeing myself portrayed as a crazy terrorist who wants to kill all Americans ... I specifically told the informant and the FBI and my lawyers that I'm no threat to Americans and I just want to go home, back to my books and my daughter and my family."
The FBI said it could not comment Tuesday, and U.S. Attorney Ben Wagner, whose office is prosecuting Teausant, said it was not appropriate to comment on his statements, except to insist the case was handled by the book.
"We fully reviewed the evidence prior to filing charges in this case, and we are confident that the investigation was conducted properly by experienced agents," Wagner said.
Teausant's own attorneys have been laying the groundwork for a plea deal based on their client's mental state, and they said Tuesday that he clearly has a serious illlness.
"Everybody involved in this case -- the defense, the judge and the prosecution -- agree that the defendant is mentally ill at this time," Federal Defender Heather Williams said. "That's really all we can say, because the government claims the investigation supporting the case includes classified information."
In fact, Teausant concedes that once he arrived at the jail in April he was diagnosed with schizophrenia and placed on medication. And he said he has been under stress because he is kept separated from other inmates and has little human contact, except weekly visits from his mother and visits every other week from his grandmother.
"It's kind of surreal, the way it is at times, I'm kind of like a cracked egg and I can't cope with all the pressure and everything," he said. "And at times I understand what I'm going through and have to be level-headed about it. It's a lot harder being in solitary confinement because I'm a social person."
Teausant says he understands the gravity of his situation, and that ISIS has come to be considered much more dangerous and bloodthirsty than when he was discussing joining it.
"You've got to understand, at the time they were not doing the brutal stuff that they're doing now," he said. "I am absolutely abhorred at that Foley thing. I did not see that coming. ISIS was the informant's suggestion. At the time, ISIS was something small."
Teausant said he moved frequently as a child, attending 13 schools since kindergarten as his father and stepmother moved about while she pursued her education. But he said he had normal interests, going to a Christian church and attending youth groups, excelling at swimming in school and volunteering in hospices. He was enrolled at San Joaquin Delta College in Stockton when he came to the government's attention, and also had been a member of the California National Guard.
He said he first became interested in Islam while living in Montana, where he met a beautiful young Muslim woman who would only speak to Muslim men.
From there, he embraced the religion, posting his thoughts on Facebook and elsewhere and eventually became convinced that the Syrian government needed to be removed from power because it was killing its own citizens.
That led to his interest in going overseas, he said.
"I wanted to go help fight for these people because the New Hampshire slogan is 'Live Free or Die,' " he said. "In 1775, we rebelled against Britain because we felt we were being tyrannized and conquered, so we wanted our own freedom. So I felt like I could try and help with that, and give the people freedom that they were fighting for."
Now, he says, he expects to spend up to three years watching his case drag through the courts, and he hopes for a reduced sentence if he reaches a plea agreement.
But he added that he believes he can rebuild his life no matter what happens.
"Even if they gave me the maximum 15 years I'd come out of prison at 35. That still leaves me the rest of my life to go to college and get a Ph.D., do what I want and be with my family," he said.
Copyright 2014 - The Sacramento Bee


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text: You numbnuts hounded me to write about #Ferguson, as if I didn't just write that thing on how tall Israelis are running this rap shit. Well, here it is. I went in, at length, on the shooting itself, the police response, the ensuing riots, media coverage, Anonymous, the hip-hop community's responses, the whole nine. Click through, have a look, and pass it along.


text:
I bought it in march 2011. (from the dealership) what's up with this. does anyone know how much this is going to cost me>|?
Honda » Civic » 2009 Honda Civic » Questions
View questions for:All Honda
2009 Honda Civic
Honda Q&AAsk Your Question
2009 Honda Civic Question: I was told my transaxle needs to be replace, I only have 40,000 miles on it.
silverdale, Bremerton, WA, August 18, 2012, 10:31
2 Answers
Answer #1Greg's Orange Auto (13943 Answers) , Orange, CA - (714) 361-9386globalhelper August 18, 2012, 13:36Master
this in hard to belive but you could be looking at approx 3000.00 range. call aamco and ck there pricing w/ life time warranty.
Answer #2pushrod August 18, 2012, 19:27Master
Automatic or man. trans? What is wrong with your transaxle? There is a tech.
here that used to work for Honda dealer he will prob. take a stab at this one.
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text:
A Tribute to Dick Cheney: As some people might remember, Dick Cheney is the vice president of the United States. When he isn't busy living underground in secret Cold War bunkers or buffing his forehead with special forehead buffing products, he apparently has all sorts of adventures. Actually, no, he doesn't. But with a little help from the SA Goons, he manages to do a little more than whatever it is he does now.
Cut Through Marketing BS: Honesty is generally a good but ignored policy when it comes to marketing products and services. Since most companies lack honesty, the Goons decided to pick up the slack and redesign products, advertisements, and so on to reflect the truth, which we can apparently handle quite easily.
"Katto" started all the Dick Cheney antics, so blame him.
"Chibboleth" took a break from wrestling turtles to make this:
"plushpuffin" made this awful image, but it's so darn freaky I would be the next Hitler if I didn't include it:
"TunaSled" goes off to the Land of Oz in search of a good heart or courage or something like that:
You Will Read This Headline. Then You'll Laugh. Then You'll Realize You Were Wrong All Along.
'We're going to be in trouble!' Little Sister wailed, clutching her favorite book to her chest and sobbing. 'This isn't fun like a story anymore!' But Big Sister was not listening, she was thinking. She grabbed Little Sister's book from her and ran into town, yelling 'Help! A book made me and my sister hurt someone!'
Val Kilmer lures 6 morons into the ultimate death schvitz to prove global warming is real.
The Goons have already started their preparations, because that pitch isn't going to carpet itself!
When it comes to gaming laptops, you can never have too many LEDs or too much bad taste.
Photoshop Phriday showcases the tremendous image manipulation talents of the Something Awful Forum Goons. Each week they tackle a new theme, parodying movies, video games, comics, history, and anything else you can think of. If you want in on the action, join us on the Something Awful Forums!
Copyright ©2014 Rich "Lowtax" Kyanka & Something Awful LLC.


text:
I asked, and you answered.
And, Jenny was right. I'm trixy.
The truth is, there is no commercially available crystallized raw sugar. Anywhere.
Those in the know will object.
Get a FREE copy of my report The 7 Most Shocking Things the Health Food Industry Will Never Tell You + my newsletter AND special health deals!
I asked, and you answered.
And, Jenny was right. I'm trixy.
The truth is, there is no commercially available crystallized raw sugar. Anywhere.
Those in the know will object.
Kristen Michaelis is a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. While she adores hats & happy skirts, nothing inspires her quite like geeking out over nutrition & sustainable agriculture. Nutrition educator & author extraordinaire, she's also a rebel with a cause who enjoys playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on her hammock, and watching her three children grow into young adults.
CHEESESLAVE says
I am curious how Sucanat is harvested. I mean, if it is not harvested sustainably — or less so than Rapadura. What do you know about this? Can you share more in another post?
Also, when you say the molasses is not removed from the Rapadura and Sucanat, does that mean we are getting all the healthy vitamins and minerals we would get from molasses when we eat R & S?
Lastly, I heard Sally Fallon say once that we don't have to avoid sweets. She said it's a natural human craving — like salt. She said we should just choose healthy sweets like fruit and honey and unrefined sugars.
Yay — you got Comment Luv!
KristenM says
The folks who make Rapadura harvest the sugar cane by hand, and they go to great lengths to compost/recycle the unused plant parts. Sucanat uses machines to harvest the cane, and they don't advertise what they do with the waste. (They may recycle it, but they don't come right out and say so.)
And yes, Rapadura and Sucanat have all the vitamins and minerals present from molasses. So, yay!
As to avoiding sweets — that's debatable. I don't think they're bad in moderation. But, for those seeking to go low-carb for health and fitness reasons, sugar is still sugar as far as how our body metabolizes it.
And, yes! I got the CommentLuv idea from you. But I changed the little heart image. I'm just too much of a tomboy, I guess!
Jenny says
Aha! So you are that tricky! More and more, we're ridding our cupboards of even the natural sugars. Relying instead on a rare use of honey for sweetening. (Though I do love my sprouted grain and maple shortbread. Especially with some red tea, yum.)
KristenM says
Yes, I've been outed!
By red tea, do you mean rooibos? One of my favorite wintertime treats is a glass of rooibos jasmine tea with vanilla and cream stirred in!
Spinner says
That was quite tricksy. But very good information to have. Thanks!
I'm going to check Jenny's blog for the recipe for that shortbread. I recently bought some sprouted grain flour and am not sure what to do with it.
theclevermom says
I have a question. I just found a packet of 4 cakes of sugar at the grocery for less than $2. The ingredients said 100% cane sugar. The cakes looked essentially like packed brown sugar crossed with a bit of wax. So, essentially, not really granular, but partly.
Is this rapadura that hasn't been shaven down for easy use? Something else entirely? How could I use this more natural sweetener?
KristenM says
CleverMom — I wouldn't suspect that it was rapadura unless the label said it was or somehow claimed the sugar was raw/unrefined. It sounds more like the cakes of brown sugar that are so common in Latin American countries. What aisle did you find it on? And are you in an area with lots of hispanics?
Christian says
Four years ago, but since I found this article, right I should mention that you might be wrong. There is a raw sugar available from a site in Louisiana. They sell it in New Orleans on goodeggs.com.


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- Freeport murder suspect Damon Dixson taken into custody in Rockford
- Local gas station employee arrested for selling liquor to minor
- Renewable Fuel Standard delay 'a mixed blessing,' Bustos says
- Rockford delegation presents inaugural 'Rockford Award' to Norwegian Air
- Education in Illinois making slow progress, according to report
- Illinois GOP Congressional delegation: Obama's immigration plan undermines rule of law
- Suspect, 17, charged in Halloween hit-and-run in Roscoe
- Saint Anthony College of Nursing president to retire
- Man found guilty in deadly August 2013 crash at Mulford and Garrett Lane
- 'The Price is Right Live!' at Coronado March 1; tickets on sale Nov. 21
Beloit Civic Theatre stages Cliffhanger Jan. 27-29, Feb. 3-5
From press release
BELOIT, Wis.—Beloit Civic Theatre (BCT) continues their "season to die for" by producing another murder mystery for their winter show.
Audiences should be prepared for some clever plot twists and turns as they witness a murder, a cover-up, a number of conniving characters, and an unexpected ending.
A college professor is hoping for a promotion prior to his retirement. His department chairman denies it, and in a fit of sudden rage, he hits her over the head with a bust of Socrates. He and his wife then try to dispose of the body, and the plot thickens.
Cliffhanger will be directed by BCT board member Doris Tropp, who previously directed Camelot for BCT. Tropp has acted in numerous productions for BCT, and works on building scenery and creating the set decor for all of BCT's productions.
Kathleen Carnine will be acting as the production stage manager. Cast members include: Donna Balsley, Jay Goodwin, Lisa Scholten, Robert Anthony and Forrest Dassow.
Performances are scheduled for 7:30 p.m., Jan. 27-29 and Feb. 3-5. Additionally, 3 p.m. matinees will be offered Saturdays, Jan. 29 and Feb. 5. Tickets are $10 for adults and $8 for students and seniors 60 and older. All performances are held in the Elizabeth Reinholz Theatre in the Beloit Memorial High School building at Fourth and Middle streets in Beloit, Wis.
Telephone reservations will be taken beginning Monday, Jan. 24, for Cliffhanger. The box office phone is open from noon-5 p.m., Monday-Thursday of both production weeks. Call (608) 362-1595. Theatergoers may also visit the BCT website any time at www.beloitcivictheatre.org/bctrsvmail.html to make an online reservation. The ticket order will be confirmed by phone or e-mail.


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- Gratuities (optional)
- Hotel pickup and drop off
- Food and drinks, unless specified


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|Hoang Gia Huy Hotel
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