text:
Gratin: Home Cooking Dish of the Month (December 2012)
- L.Nightshade Dec 1, 2012 09:42 AM
The dish of the month for December is GRATIN! This is our reporting thread.
If you'd like to look at the voting thread, it is here:
Most of the votes for Gratin did not include a description or definition, except to say that there can be a wide variety of inclusions: cream, cheese, breadcrumbs, etc. Here is what Wikipedia says:
"Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish."
I think that definition is both specific enough, and broad enough, for our purposes, and does not limit what goes into a gratin.
Remember that you can use old favorite recipes, find new recipes, or make something up. Tell us a bit about how the dish was made, and whether you liked the final product. Photos are always welcome.
Please remember to paraphrase any recipes that are not your own; verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.
Everyone is welcome to join in, even if you've never participated before. Lots of good ideas come out of these threads.
So cooks, get thinking about gratins, and get back to Chowhound to post your results.
Tout le gratin sera là !
One of my favorite all time gratins is Alice Water's 'Swiss Chard Gratin", which I've played with a little and come up with a variation. I always make this at holiday dinners but also make it during the week as well. It's just wonderful:
Saute one finely chopped onion in butter until soft. Add a clove or two of minced garlic and continue to cook a minute or two. Add handfuls of chopped swiss chard (and or kale) until the leaves begin to soften. I just keep adding handfuls until it cooks down a bit and I have enough chard to fill a 9x13 dish.
Sprinkle 2 T flour over the mixture and stir. Pour into a buttered casserole dish. Drizzle over 2 cups of milk and/or cream, seasoned with healthy doses of salt, cracked pepper and grated nutmeg. (you can add these seasonings to the greens in the pot as they cook as well.)
Cover with a light layer of toasted breadcrumbs mixed with some parmesan cheese (or pecorino). It is better to toast the breadcrumbs but in a rush, you can skip that. Dot with butter and cook for 35-45 minutes on 375.
re: DiningDiva
They do! Give it a try!
re: Tom P
I love the recipe for artichoke/potato gratin from The Flexitarian Table. As a matter of fact, one is in the oven right now. It's just a mixture of potatoes and artichoke slices (trimmed of all the tough parts) topped with a mixture of panko crumbs and parmesan cheese. Since Flexitarian was a COTM a while ago, there are probably posts about this gratin.
re: oakjoan
Wouldn't you cook the artichokes first?
Are we allowed to provide links to recipes we've used? I made a gratin this week that I liked a lot from butternut squash, apples, leeks from a Martha Stewart website.
re: magiesmom
Except if it is a link to you own blog. They will remove a post for doing that.
re: L.Nightshade
Okay. Thanks L.N. and mm. Here's the link. http://www.marthastewart.com/344010/a...
I googled "martha gratin butternut" because I knew I wanted something with butternut squash, and I also wanted a shopping list.
I used cream instead of sherry, which worked well. I didn't have sherry or any other alcohol in the house, but the cream was perfect. I was careful to cut the squash slices identically thick, the 1/8" asked for in the recipe, maybe a little thinner, and the apples a tiny bit thicker, not nearly as much as 1/4", but just a little teeny bit thicker than the squash. It was perfect.
I don't think I'd use parmigiano again. Or maybe it just browned too much. In any case, it was the only false note in the dish. I would try this again with gruyere, or some kind of Swiss, or maybe Jarlsberg.
The smallest butternut squash I could find had a gross weight of 3 pounds, and it yielded around two pounds of sliced squash, or twice as much as needed. So I bought three extra apples to make a squash/apple soup two days later (cooked with chicken stock, pureed, and finished with a little cream).
It was delicious, and I felt oh, so virtuous eating nothing -- well, almost nothing -- but fruits and veg for 3 days.
re: Jay F
I just had a problem with this. I made it exactly as written... tempted the whole time to add cream, as you did. But I wanted to see what it was like as written. When I started building the gratin, I kept thinking... there's no liquid, it is going to be too dry... and there was literally no liquid. But I figured, well, we cover it and the apples have liquid so maybe that will do it.
Well, when it came out of the oven.. totally dry. So I don't understand. After an hour, I poured in cream and baked it 15 more minutes. That helped a lot! I was just cooking for myself so it was a fun experiment. And it was my first time to attack a butternut Squash from scratch, which was easy and fun, so I am glad i learned that. But the butternut squash gratin with goat cheese below I will make again and again. This one... someone help me, where does the liquid come from?
re: Jay F
He says "we cover it" so sounds like he knows that
Seems to me that since you are using fresh produce, the wetness or dryness of your dish will depend solely on the moisture content of your particular vegetables & fruit, especially if you do not add any liquid to begin with. Nature does not make every squash or apple the same way twice.
re: Dirtywextraolives
I did indeed cover it. It tastes great the day after with the addition of the cream. It's hard for me to see how it would not be dry, given I cooked the sherry, the only liquid, into a glaze. But as you said, veggies are different. My apples may have been drier than most.
re: Tom P
The squash is likely to be the big variable there. I sometimes get precut butternut in plastic when I just want a little for the two of us, and I usually cut up, steam and mash it. Sometimes it's almost soupy just with butter, sometimes very much in need of added liquid, and I can't always tell by looking which it'll be.
re: Jay F
Thanks for posting the link. I served this as part of our Christmas day meal and it was an enormous hit. I doubled it, and followed the recipe to the letter. Only problem was that I was a little short on parmesan so had to grate up some monterey jack (the only other light cheese I had) to fill in the gaps.
I was looking for something that would be comfort foodish but not be filled with heavy cream.
re: 512window
I'm glad you liked it.
I should get back to making a gratin, but all the ones that look good to me now are potatoes and cream.
My finding four graduated-size tin-lined copper gratin pans at a yard sale and another small one a week later got me started on this as a way to cook everything from sides to main courses. With vegetables I usually steam them just to the beginning of tenderness, then toss with oil and/or butter and seasonings, spread into a pan with grated cheese, buttered crumbs, or a combination. Fifteen minutes in the oven wraps it up. If Mrs. O is out and I want meat or fish, I can preseason that and then roast it on a wire rack in another pan. 30 minutes will roast a thick lamb chop at 350º, or 20 minutes for a piece of fish, and there's plenty of room to slide the broccoli or Brussels sprouts in next to that to finish.
I think my favorite gratin recipe from a book is for Morue à la Savoyarde, a classic bistro dish that is fiddly as hell for the home cook making one pan, but easy if you're a cook preparing a day's worth. It's still worth it for me. Here's my take on it:
3 or 4 White Rose or other boiling potatoes
About 3/4 pound of salt cod, refreshed and cleaned of skin/bones
1 medium onion, sliced thin
salt, pepper
Comté cheese
Boil the potatoes until just barely tender. Peel and slice 1/8" thick. Fry until golden brown, seasoning lightly, set aside.
Cut the cod into large bite-size pieces, about 1 1/5" square. Dry well, fry until golden brown and set aside. Fry the onion likewise.
Combine potatoes, fish and onion in a buttered gratin pan. Grate a good but not copious quantity of the Comté over all. To serve, set into a preheated 400º oven for ten or twelve minutes and serve immediately. A small green salad or vegetables à la Grecque … you know the drill. For that good old Parisian touch have some good cold Sancerre, and Hot Club on the music box.
re: Will Owen
Sounds amazing, and definitely want to try as I'm trying to cook with fish more often. Question: why do you boil the potatoes slightly before frying? I've seen that direction in other recipes, but never the reason why. Thanks!
re: DGinDC
It makes the potatoes cooked and tender already, so all you have to do is give them color in the pan, not cook them through.
re: gingershelley
Ah - thank you!
Ok, here is another from me. (Gratin fanatic here :)
This is a spin on a recipe from TENDER by Nigel Slater, a wonderful, wonderful book. Even people who think they hate eggplant go nuts at my house over this dish. It is simple yet very elegant, so it works for a mid-week supper or for Christmas Dinner. It tastes SO good.
Take 1 large or 2 medium eggplant. Trim ends, cut in half horizontally, then slice halves in long, fairly thin strips. Toss slices with salt in a bowl, then put them in a colander and let drain 30 min at least. Pat dry.
In the meantime, slice 1 medium onion and saute in butter. Add 3-4 cloves sliced garlic. Season with salt, cracked black pepper and fresh thyme as you cook.
Place the onions in a shallow baking dish. Layer the eggplant on top, scattering salt, pepper and fresh thyme as you do.
OPTIONAL: You can brown the eggplant slices quickly in olive oil in a pan for a more roasted feel and taste. This is good but I only do it every so often. The dish is still wonderful without it. Just pat them dry to remove most of the oil once browned.
Pour enough whipping cream over the onions and eggplant to wet well. It should not cover them but can come up to the top, about 1 3/4 cups depending on the dish. Scatter a healthy layer of parmesan and/or pecorino on top.
Bake at 350 for 35-45 min, until bubbling and browned.
re: Jay F
Yes, making perfect sense. I think Slater has you cut the eggplant vertically from top to bottom. That is too long for me, to serve. So I cut it in half across the middle, then make vertical slices top to bottom, so they are vertical strips but each strip half the size of the length of the eggplant... Goodness, am I myself making sense? :)
My winter comfort-and-nutrition dish:
Butter a gratin dish. Preheat oven to 375.
Saute greens of any kind with thinly sliced or finely chopped onions (and/or shallots or garlic) and put aside. Slice an onion or two fairly thinly and cook gently until soft and golden (or use caramelized onions if you have them on hand). Slice potatoes and sweet potatoes thinly. Grate a bunch of Gruyere or Comte or the like.
Lay thin layer of onions in gratin. Cover with overlapping rounds of potato and sweet potato. Salt & pepper, a little bit of the onions, and greens. Cheese. Then potatoes again, etc., ending with plenty of cheese.
Combine a bit of chicken stock and cream in the skillet in which you prepped onions and/or greens and stir to 'deglaze'. Pour over veg. Cover gratin tightly with foil and bake for an hour. Uncover (use tongs and mind the steam), top with a bit more crisping material (grated hard cheese, buttered breadcrumbs), and cook uncovered another 15 minutes.
Especially good on a bed of baby arugula, or with a crisp green salad.
re: ellabee
What type of greens do you use? And then you serve it with more greens or a salad?
re: Dirtywextraolives
I've used spinach, kale, turnip greens, beet greens, chard, tsatsoi (Chinese cabbage)... Almost anything works.
Depending on what's on hand, I often scatter chopped fresh herbs on the potato layer: parsley, celery leaves, thyme. If I'm using spinach, I'll grate a little nutmeg onto the greens layer. This is a very flexible, forgiving dish.
As mcf notes below, it's helpful to let gratins sit for ten minutes or so after coming out of the oven; the bubbling subsides and some of the liquid gets re-absorbed by the solid components.
The greens in the gratin have a softness and depth that complements the potatoes, onions, and cheese. The effect of the bedding arugula or the salad greens is different -- more of a sharp, fresh, biting contrast of texture and taste (I make the salad vinaigrette a bit more acidic than usual to cut the richness of the gratin).
re: ellabee
I love the idea of serving them with the fresh greens, especially arugula, one of my faves. For the greens in the gratin, do you add them raw or already steamed?
re: Dirtywextraolives
Sauteed (or, if you prefer, steamed). The idea is to release a lot of their liquid before they go into the gratin, which might otherwise be too watery.
The gratin-with-greens is easy for me to make because I often have already-cooked greens in the fridge. For the last year I've tried to cook up greens shortly after bringing them into the kitchen. Many benefits: they take up only a fraction of the fridge space they do fresh, they stay usable much longer, and recipes incorporating them take less time (and so are much likelier to be made).
Having recently been won over by an old chow post to the idea of doing caramelized onions in the oven, I'm now also likely to have caramelized onions on hand. That reduces the advance prep for the gratin to slicing the potatoes and grating the cheese.
re: ellabee
Thanks for your responses! I am always looking for ways to use up the cooked greens I make also.
re: ellabee
Sounds terrific.
re: ellabee
Oh wow, really? Cannot wait to try this.
How happy am I this is the monthly dish :)
This is a new Thanksgiving tradition and something I make with variations almost weekly because I'm obsessed with the fragrance and the flavors: http://www.epicurious.com/recipes/foo... I've made it a few times for family just as written and I've been told they've dreamed about it long afterwards. All those fresh herbs, a good Comte gruyere and heavy cream just meld beautifully. It looks a tad soupy when it's ready, but take it out anyway; it'll bubble for a while and then thicken up some. It reheats really well as leftovers, but is best the first day, IMO.
The way I make it when it's just for us is much lower carb because I'm diabetic and eat very low carb... I've made it with white turnips (I'm ok with it, but it's a bit more bitter than Mr. MCF likes). It's great with both rutabaga or with celery root, with celery root maybe the most satisfying low carb substitute.
The recipe as written is just beautiful in color and looks great in a round, rustic looking Italian baking dish I use... great presentation.
We made butternut squash gratin tonight. We used this recipe: http://www.epicurious.com/recipes/foo... , but cut it in half and instead of fresh goat cheese, we used some goat Gouda that was left over from Thanksgiving appetizers. Absolutely delicious!
re: aching
Oh Wow... a friend of mine brought this to our big Thanksgiving dinner. I was going to post it later. It was one of the best gratins I've ever had. I am making it again for Christmas. And it holds well, just as good a few days later. I can attest.
This is one of the best recipes I've encountered in years. Seriously.
re: aching
That looks really good, will have to try it with pumpkin or rutabaga for a lower carb substitute... yum.
re: aching
What could be bad? Makes any snack a legitimate meal. ;-)
re: aching
it's never the wrong answer.
re: mariacarmen
A fried egg is usually the right answer:)
Thanksgiving variation of http://www.chow.com/recipes/30495-mix...
with tree mushrooms and leftover dressing. Very tasty, very rich.
re: Cynsa
I was struck by the frequency with which celery root showed up in the chow Thanksgiving recipes, because it has never once been available at a local grocery or farmers' market. Not even the most adventurous and diversified local vegetable gardeners/farmers here grow it. At this time of year the supermarket has radicchio and fennel and endive, but there's never any celeriac. Where/under what conditions does it grow well?
re: ellabee
It has become almost ubiquitous here in Western MA. We grow it easily. Not sure if it is in regular supermarkets as we shop at co-ops.
I love celeriac and we often eat this gratin. We add about 1/4 cup of finely chopped dried mushrooms of any kind and about 3/4 c of their soaking liquid. The earthiness of the mushrooms is really a good fit with the celery root.
Also, panko is nice on the top with the cheese.
re: magiesmom
I love celeriac also, this looks very good. Will have to try it, I bet it's wonderful with beef, perfect for a holiday roast!
re: Dirtywextraolives
It is, and also perfect with roast chicken too. It satisfies the lower carb folks too in place of potatoes.
re: magiesmom
Excellent, my Mom is diabetic, so I may make this for her when she visits over Christmas. Thanks for the link!
re: magiesmom
magiesmom, if you are using some of the mushroom soaking liquid, do you reduce the cream accordingly, or do you find it needs that extra moisture? I am intrigued by this recipe as I LOVE celeriac and should not be eating potatoes (though I do).
re: GretchenS
Since the celeraic measurement * three medium* is vague, I eyeballl the liquid a bit, I would rather have it too damp and cook it more than have to too dry, so I decrease the cream only a little, like 1/4 cup. I think the original recipe is a tad dry.
Also, I slice rather than julienne the celeriac.
re: magiesmom
Just seeing this now, magiesmom, thanks and esp for the permission to slice rather than julienne! ;)
The Dec./Jan. issue of Fine Cooking has several vegetable gratins. My Father requested their leek and mixed mushroom gratin as an addition to the Thanksgiving groaning board.
A variety of mushrooms are roasted (we used shitake, white button and baby bella's). Leeks are cooked in a skillet, cream and fresh sage are added and reduced. Vermouth was added at some point. Vegetable are combined, placed in buttered baking dish and covered with crumbs from fresh rye bread, fontina cheese and butter. Salt, pepper too. (Sorry - going from memory!)
The rye topping made it pop. I would not make this for Thanksgiving again - just involves too many steps and too many pots and pans. I would make it with a less involved meal though!
Fish au Gratin
Butter a deep gratin dish and coat with breadcrumbs.
Cut 1 yellow bell pepper, 1 leek, a few mushrooms, 1 clove of garlic and 3-4 tomatoes into julienne or thin slices. Saute the vegetables in olive oil and butter in a large saute pan, starting with the pepper. Then add mushrooms and so on. Use other vegetables if you like. Salt and pepper.
Drink a glass of white wine and pour another one into the pan. Cook briefly.
Spread half the veg mixture into the gratin dish. Season fillets of white fish (cod works fine) without skin with salt and pepper, put on vegetables. Top with the rest of the veg.
Mix some breadcrumbs with grated parmigiano or old gouda and cover the veg with this mixture. Top with butter slices (be generous). Bake in a hot oven for about 20 minutes.
I improvised a low-carb Brussels sprouts gratin tonight - it may be my new favorite preparation of my favorite vegetable!
Trim and slice 1 lb. of Brussels sprouts. Saute a couple cloves of garlic in two tablespoons of butter in an ovenproof skillet just big enough to hold the sprouts (I used a 12", which worked perfectly). Add the sprouts and some salt and pepper and saute for a couple of minutes. Toss in some sprigs of thyme, stir and even the sprouts out into an even layer. Pour in a cup of heavy cream (a little whole grain mustard might be a nice addition at this point). Bake at 375 degree oven for 15-20 mins. Sprinkle a thick layer of Parmesan cheese on top and dot with butter. Broil until brown and bubbly, about three minutes.
So rich. So decadent. SO GOOD.
re: biondanonima
You had me at "a little whole grain mustard." Love brussel sprouts, mmm.
re: biondanonima
Sounds delish. I absolutely love B. sprouts & will have to give this recipe a shot!
My favorite potato gratin is this recipe: http://www.myrecipes.com/recipe/potat... . It isn't overly goat cheesy - in fact I served it to a friend who was an avowed goat cheese hater and I didn't tell her what was in it. She had multiple servings and once I told her what was in it, she will now try goat cheese.
I get cravings for this recipe.
re: suburban_mom
I love the idea of goat cheese in a potato gratin. Must try!
re: suburban_mom
That sounds/looks wonderful. I may just have to add this one to the list of which potato gratin I'll be making to accompany this year's Xmas roast goose.
Gratin of Pattypan [yellow crookneck] Squash
This is from a cookbook called "Roger Vergé's Vegetables in the French Style." I used yellow squash because pattypan has disappeared from my store for the year.
The squash is cooked, later tossed with butter and a little garlic. A sauce made from finely chopped (not very, I was lax) mushrooms, sliced shallots, cream and milk (I used half-and-half) a little nutmeg, and salt & pepper covers the squash. The gratin topping is grated Gruyere, and the whole thing is baked until bubbly and browned (the pic I took pre-browning so the food could be served hot!)
I used round cazuela dishes, not having gratin dishes.
Very nice, a little involved, but very nice. The book says to use pattypan squashes that are less than 1 1/2 inches across! I don't think I've ever seen any that tiny/adorably sized.
re: blue room
Fabulous Blue room! I have those tiny dishes too, and they are great for individual gratins - your recipe sounds delicious. What can go wrong with squash, mushrooms, flavorings and creaminess.
In summer here, we often have those tiny squashes in the store - but they have no flavor, and look like they came from big- agra; the larger ones normally at the Farmer's market are much better. Perhaps in France the tiny squash come from real farms.
Sounds good.
re: L.Nightshade
are you responding to my query? if so, what sprats?
re: Sarah
I googled Jansson's Temptation, and came up with a wikipedia article that said it's a dish with potatoes, onion, pickled sprats, breadcrumbs and cream.
re: L.Nightshade
hmmm- pretty esoteric. Maybe back to my old standby the potato gratin w/ porcini -- yawn--.... thanks!
re: Sarah
MARTHA had a recipe for this a year or so ago.... I think I saw it in a horrible, large coffee table book all about her 'fabulous house' in upstate Connecticut. I have Martha issues, but the gratin sounded good..... and she recommended it for the holidays:)
But, this is the best version I found online;
Nice blog article about it......
re: gingershelley
That's interesting. The article I read said that the use of anchovies is based upon a mis-translation of the Swedish word for sprats (ansjovis), and that they are very different. (Keep in mind I have no personal knowledge of this, I just googled when Sarah brought it up.)
I actually like the sound of the dish with anchovies. The sprats (with sugar in the pickling) did not appeal so much, but I could go for the anchovy version!
re: L.Nightshade
I agree about potatoes with anchovies - that sounds delish - kind of reminds me of Spanish Bacaacalo - fish flavors, potato and a little preserved quality:)
Last night was my turn to cook for a crowd and my dish will be reheated at lunch today so this was my gratin. I had a huge bag of frozen mixed veg from Costco and I cooked them and drained well, buttered and seasoned. Then I made a cream sauce using sauted onion in the roux, and whole milk and thinned it out with veggie broth. I combined this with the veg in a baking dish and spread on a thick mashed potato mixture, sprinlkled on parmesan and dotted with butter. The whole thing was baked at 375 until brown, By definition I am calling this a gratin but others might call it a vegetarian cottage pie.
This is kind of a variation on potatoes au gratin
3# baking potatoes
1 Cup grated queso añejo
1 Cup (1 bunch) cilantro chopped
6 oz heavy cream
1 Tbl. unsalted
Slice the potoates lengthwise into 1/4" slices (by hand or on a mandoline). Rinse under cold water until the water runs clear. Dry potato slices then toss the potatoes in a bowl with the rest of the ingredients
Spray an 8" square baking dish with pan release then layer in the potato slices and dot the top with the butter. Cover with foil, bake at 375* for about an hour, then let sit for 20 minutes.
This recipe is fairly versatile in that you can
- use half & half or milk instead of cream, or a combination of milks. The mixture may seem dry going into the baking dish, don't be tempted to add extra liquid, it doesn't need it.
- If queso añejo is not readily available, substitute with jack or swiss cheese ( do NOT use queso fresco, it has too high a water content). Queso añejo is fairly salty, so if substituting a different cheese for it, some added salt may be necessary. I've actually used Cotija cheese in this recipe with good success. It doesn't melt very readily, but it does provide nice little nuggets of cheese and salt.
- The potato can also be cut crosswise, but fits better into the baking dish if cut lengthwise.
- After the gratin has set for the 20 minutes it's firm enough to cut into shapes with a cookie cutter, which makes for a very nice plate presentation.
- Oh, and the cilantro really mellows out with the long cooking and is not an overwhelming flavor inspite of a whole bunch being used. I can't guarantee that it still won't taste like soap to the people who can't tolerate cilantro, but the flavor does change with the long cooking.
I found this recipe in The Salpicon Cookbook a few years ago and have been making it ever since. It's not fast due to the long baking time, but it is a very easy and tasty twist on regular potatoes au gratin
Well, tonight I am having a good friend over for a holiday dinner and to decorate the tree; I am making a very classic 'Shelley' dinner - lamb chops and the 'famous' potato gratin.
So my potato gratin is 'super simples'; learned from the Frenchman, but one of the best things I have eaten in my life - and we had the priveledge while a couple to eat in many 3,4,5, star Michelin's. I am not trying to boast, just saying that his potato gratin is seriously good, and simple. NO cheese, just potatoes and milk products with a bit of seasoning - I encourage you all to give it a try.
So it is not very complicated; just meticulous. You need whole milk, and heavy cream - the best cream you can buy (36%), and non-pasteurized if possible, but just 'super heavy whipping cream " is fine. The point is, you CANNOT substitute 1/2 & 1/2; it has stabilizers and additives that change the game of how the potatoes absorb the milk products, I know there are haters here for CI, but they say the same...
Get you mandoline out; you need to slice Yukon Gold potatoes (or similar waxy/flavvorful potatoes VERY thin), and go to town on a lb. or so.... rub a deep gratin dish with a clove of garlic, sprinkle with salt. Begin layering in the potatoes, thinly sliced, and dribble in the cream and whole milk in equal measures. Every 2 layers, add some salt and pepper, and if you are a bit wild, a thyme leaf or two. Continue layering potato slices, heavy cream, dribbles of milk, a tad bit of salt (to your taste) until the vessel is full. Preheat the oven to 425.
The real key is to cook for a VERY long time; the potatoes will begin to bubble around the 35-40 minute mark - that is just when they are absorbing all the creaminess. Turn the oven down around here to 360.
They are NOT cooked until a nearly brown/black crust forms on top - (at around 1 hour) - when that crust lifts up, puffs up, then settles back down. At 1.25 hours, check the potato slices with a knife - if it goes in easily, then you can take it out of the oven. When it is done, mostly you will find that the dish is a thick slab of potato goodness; no excess creaminess, just potatoes surrounded with a thick sauce, and everything brown and awesome on top.
Let the dish sit out for about 20 minutes before you serve it. Then, you will have an amazing, delicious dish of creamy potatoes that just taste of buttery cream and potato. Nothing else needed.
My favorite dish on earth. Your welcome:)
re: gingershelley
gs, thank you! i want to make this. do you mean a sprig of thyme, or did you mean a bay leaf? because i think bay is typical, but i adore thyme....
re: mariacarmen
I have used thyme leaves, but I think bay would be lovely (I love it with potatoes); of course Jean Francois insists NOTHING is the right addition, but as that is a typical Frenchman - their way is the proper way.:) I think you should add what you want - EXCEPT cheese - that is the revelation of this potato dish - it doesn't NEED cheese, just it's amazing creamy potato taste...
re: gingershelley
That's similar to how a chef friend taught me to do potato gratin too - no cheese and just half milk and half cream. He mixed the cream and milk together in a pot and warmed it to just a bit warmer than lukewarm before adding it though. He never did explain why. Thanks for the cooking temp and time tips, I normally just pop it in the oven and leave it for ages without much of a clue as to when it will be cooked through. It's nice to be able to add a time and signs to look for to my recipe.
re: Frizzle
Your welcome Frizzle; I had to watch him make it many times and take note of how it 'looked' as it cooked to get it right. I made it a few times where it wasn't even remotely as good as his, and it took a long time to get it right. That 'billowy' crust that seperates from the main bubbly potato dish that then settles down is the key....
I now just don't want to eat potato gratin with lots of cheese or other stuff; once you try it with really good potatoes, cream + milk (NO 1/2 n 1/2!), it is a revelation...
I do like cheesy gratins, but more with other veggies like fennel, zucchini, etc. than potato.
I am spoiled for the purity of the flavor and unctuous texture!
re: gingershelley
Celery Gratin
We loved this, and it's very simple!
Chopped celery and grated parmesan baked with cream -- topped with olive-oil moistened breadcrumbs. Good good !
re: blue room
oooh... i have a bunch of celery at home....
Cranberry Bean Gratin
Didn't make me happy, but I'm sure it's fixable.
The beans are mixed with celery, sage, carrots and onions. Also a little tomato, some garlic. But the only liquid is what's leftover from cooking the beans, there is no cream or stock to make this a nice brimming little melded medley mini-casserole under its broiled crumbs. Nothing wrong with a healthy bowl 'o beans w/veggies, but not exciting, and not really a gratin in my book.
Cauliflower Gratin (as recited by our green grocer)
So comforting and delicious. We had it for dinner all by itself!
1 large (3 pound) head of fresh cauliflower, cut into florets
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1 teaspoon chopped fresh thyme
1/4 teaspoon freshly grated nutmeg
1 1/3 cups grated Gruyere cheese
1/3 cup dry, seasoned breadcrumbs
1/4 teaspoon ground black pepper
Preheat an oven to 375F. Butter a 9-inch by 13-inch baking dish and set it aside. Steam the cauliflower in a large pot of boiling water fitted with a steamer basket for 5 to 7 minutes, until the florets are just tender. Rinse them in cold water, drain, and arrange them in a single layer in the buttered dish.
In a large saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Continue whisking, cook for about 2 minutes, and then gradually – 1/3 cup at a time - add the milk. Continue whisking and cook until the sauce is completely heated through, smooth, and thickened. Remove from the heat and season with the salt, thyme, and nutmeg.
Pour 2 cups of the Béchamel sauce over the steamed cauliflower and gently toss the florets to make sure they are thoroughly coated with the sauce. Bake the gratin, uncovered, for 15 minutes. Stir together the grated Gruyere cheese and breadcrumbs and sprinkle them over the gratin. Bake it for an additional 10 to 15 minutes, until the gratin is hot and bubbly and the cheese is melted and browned. Sprinkle the surface of the baked gratin with the ground pepper and serve hot.
re: linguafood
You know when the cauliflower is so white you just can't believe your luck! Well, that got us gushing and the GG comes by to brag and one thing leads to another and we're jotting down recipes on our hands!
re: HillJ
Another CAULIFLOWER GRATIN
I made this fron Canyon Ranch recipe here: http://www.canyonranch.com/your-healt...
Delicious! My five year old grandson who like very few vegetables and not cauliflower said that I can make it for him everyday :)
Using this Swiss Pan Potato Gratin recipe as inspiration: http://www.chives.ca/recipes/swiss-pa... , I made a potato gratin last night with potatoes (using raw potatoes, not cooked), milk (no cream), celery, onion, garlic, Tabasco, Worcestershire and gruyere. Nice change from my usual.
Artichoke, Leek, and Potato Gratin
Halfway through the month and I've finally made a gratin. Upthread oakjoan mentions an artichoke and potato gratin. I didn't have the cookbook she cited, but I took the ingredients, and some liberties, and threw it together. I sautéed sliced leeks for the bottom layer, and did a quick sauté of sliced artichoke hearts (I cheated by using a box of frozen hearts, thawed) for the next layer. A layer of sliced potatoes went next. I poured in a mix of chicken stock and cream, then topped the little baking dishes with grated parmesan, manchego, and panko. Easy, and it passed the taste test. A nice accompaniment to a roast chicken.
re: L.Nightshade
Wow, that looks and sounds amazing.
re: L.Nightshade
That sounds terrrrrrific LN! Love the combo of leeks, potato and artichoke; and that your 'sauce' wasn't so heavy with some stock as part of it.
Looks divine...
re: L.Nightshade
Thanks gingershelley and Tom P!
It was great reheated a couple days later too.
Here's my standard "go to" favorite to accompany our Xmas roast goose that I've been making for many years now. It's very rich, so a little goes a long way.
2 cups heavy cream
One 5-ounce package Boursin cheese with Garlic & Herbs (if Boursin isn't available, "Alouette" brand works well)
1-1/2 pounds red or white (or a mix) waxy, thin-skinned potatoes,very thinly sliced (use a mandolin if at all possible)
Kosher or sea salt & freshly-ground black pepper
Preheat oven to 400 degrees.
Generously butter a 2 or 3-quart baking dish.
In a saucepan, melt Boursin cheese with the cream – a few small chunks of cheese left are fine.
Place a layer of the potatoes n the baking dish & sprinkle with a little salt & freshly ground black pepper. Pour half of the cream/cheese mixture over, and repeat with the remaining half of potatoes & cream/cheese mixture.
Bake approximately 45 minutes to 1 hour, or until top is browned & a knife slides easily through gratin.
(Recipe is easily doubled or tripled.)
re: Bacardi1
I would love to make this one with leeks and cauliflower; the boursin flavors are so good (I love it stuffed in Chix breasts).
Great idea I have to steal. Thanks for sharing!
re: gingershelley
You're welcome! I'm sure it would work great with leeks & cauliflower as well.
The nomination thread for the January Dish of the Month is now up here:
I think someone may have already mentioned this Squash Gratin with Poblano Chiles & Cream up thread - http://www.foodandwine.com/recipes/sq...
I made it last night and it pretty much knocked my socks off. It was definitely a WOW.
Poblanos and crema is a pretty iconic pairing, the addition of the squash and cheese just gilded the lily.
Made a pared down version of Barefoot Contessa's spinach gratin. Cook chopped onions in butter, add flour to make a roux then add heavy cream and milk to make a thick sauce. Stir in s + p, thawed chopped spinach which you have squeezed the water out of and some parmesan. Put in a buttered dish, top with grated gruyere and some more parm and cook at 425 for about 20 minutes. We ran it under the broiler to get the true gratin top.
Well, I've finally joined the fray and made my mom's recipe for potato gratin for dinner yesterday -- we had friends over for a semi-potluck with lamb shish kebabs, a very interesting quinoa salad, green beans, and chocolate cake.
The "recipe": slice 2 lbs. of potatoes (I generally use yellow or butter potatoes, but they looked crappy, so I used red potatoes for the first time.... while my man loved it, I like waxier varieties better than this one) on the thinnest setting of your mandoline.
Butter a baking dish. Layer potatoes. Pour over a cup of light cream with cayenne, LOTS of crushed garlic and more salt than you would ever think necessary. Top with your favorite grated cheeses -- I like to use a mix of Swiss, Romano and Parmesan.
Bake at 375° for 45 min. to an hour or until golden brown on top.
re: linguafood
Oooh, all that browned cheesy goodness just begging to be peeled off the edges of the pan... that looks great.
re: linguafood
Yep, when I make mine for guests, I use yukon golds and garnet sweet potatoes, but for us, it's rutabaga or celery root.
We ate a low carb dinner and followed up with a few wedges from a Mrs. Prindables dark chocolate and pecan apple. Hey, it happens in the best homes. ;-)
re: linguafood
That does look wonderful! I love the cayenne addition!
re: L.Nightshade
A little bite is always good :-)
I made Nigel Slater's Brussels Sprouts Gratin, which he calls "A rich dish of sprouts and cheese for a very cold night." It was a very cold night. I didn't have access to Stichelton cheese, so used a regular blue. I roasted the sprouts instead of boiling them. And it was good, but not great. I think one of the wonderful things about a gratin, especially one that contains potatoes, is the way the vegetables absorb the other creamy ingredients. The Brussels sprouts did no absorbing, so the cream and cheese just sat around them. And I'm not even quite sure that they work that well with blue cheese. Anyway, decent, not great side. Wish I had done it with potatoes!
re: L.Nightshade
It looks beautiful, though! I often make a cream and gruyere gratin with cauliflower, and while it doesn't absorb the cream, it's a really satisfying combination, with the veggie a good complement and vehicle for getting all that cheesy stuff into your mouth.
re: L.Nightshade
Do you think the Brussels sprouts might have absorbed more of the creaminess if they had been boiled (or steamed) instead of roasted? Intuitively, it seems as if roasting concentrates and 'closes off' vegetables, where steaming or boiling 'opens them up'.
re: ellabee
It's my impression that they're just not that absorbant. I felt that by boiling them they would be fully saturated, and have less chance of absorbing. Imagine boiling a sponge; it wouldn't absorb much liquid after that! But that's probably not really a parallel. I just don't think leafy vegetables can really absorb much cream. You can saturate lettuce with dressing, but it doesn't really absorb it. At least not in my mind, but who knows?
Anyway, it wasn't bad, Mr. NS liked it. Just not the same wonderful effect as a potato gratin!
About a month late, but I finally made the celery root gratin for New Years dinner. I used this recipe, that was referenced here about half way through the thread.
We enjoyed it, the only deviation from the recipe was that I don't cook with heavy cream anymore, so we used low fat milk. And we used two cups of cheese, inadvertently, as I gave my Mom the wrong sized measure to fill. There was a bit of watery liquid left in the bottom of the dish, which I'm sure the low fat milk contributed too. But it was very tasty, went well with the roast tri tip I had made, and I would make it again.


text:
Shopping Bag
0 items
Free Personalization!
View more images
Item Number: EB-EB2001Z
Give your guests a unique favor that they will truly enjoy! They can cozy up to this Personalized Hot Cocoa Mix during a cold winter night and remember just how wonderful your wedding or special event was. If you love chocolate, this is the perfect favor! Show your guests your personal sense of style by choosing the color, design and adding your names and date or your own special message.Purchase the Heart Handle Mini Whisk separately to add a special touch to your cocoa mix. Whisk is adorned with a white satin bow and a heart shaped handle. The whisk has a small opening so you can easily slip it through a hole if you wish to attach it (simply punch a hole in the hot cocoa package and slip the handle of the whisk through it).Each single serving white gloss pouch contains 1 oz. of delicious Premium Blend powdered hot cocoa mix. The directions are printed on the back for your guests. The personalized labels come unattached from the Hot Cocoa Mix.Due to personalization, you must order a minimum of 24 hot cocoa mixes.
Price $1.80
Item Number: EB-EB2147
These Butterfly Acrylic Boxes will make a wonderful keepsake of your Spring or butterfly theme wedding. Fill each box with your favorite treat and give them to your guests as a special "thank you" for being part of your special day. Choose the label color and personalize them with your names and date or two custom lines. Boxes arrive separate from the labels. Some assembly required (attaching the self-stick labels to the boxes). Contents not included.
Due to personalization, you must order a minimum of 24 butterfly boxes.
Price $2.30
Item Number: FC-4703
Treat your guests with these Butterfly Candle Place Card Holders. Not only can these beautiful candles be used as favors, but they can also be used to guide your guests to their seats. Each candle features an ivory frosted glass votive holder surrounded by a wire base and decorated with tiny butterflies. The wire base extends at the top to form a butterfly shape that will hold a place card, photo or note. Candle comes individually packaged in a white box.
Price $4.70
Item Number: FC-5918
This useful and pretty Butterfly Compact Mirror will be used for years to come and is guaranteed to bring smiles to your guests' faces. Each mirror is made with a shiny silver-plated color, hard molded plastic outer compact cover with a detailed butterfly and flower design on top and a hinged opening that reveals a dual-sided mirror interior. Comes packaged in a clear acetate box and is tied with a silver bow with a silver "For You" favor tag.
Price $1.60
Item Number: FC-8927
These Butterfly Curio Boxes are a treasure to behold! Each box is made of a three dimensional molded poly resin in a rhinestone-embedded antique silver/pewter finish with a removable cover and hollowed base in the shape of a lovely butterfly. Comes packaged in a silver box that is wrapped in a white satin bow with a matching "Thank You" favor tag.
Price $4.65
Item Number: CA-1028
These Butterfly Glass Candle Holders will be a hit with your guests. Each frosted glass candle holder is accented with a butterfly design in a shimmering silver glitter and filled with a white votive candle. Comes in a clear gift box finished with a silver ribbon and a thank you tag...ready for gift giving!
Price $1.65
Item Number: AR-A75001
The Butterfly Kisses Scented Soaps are perfect for any butterfly inspired wedding, bridal shower or special event. Soaps have a Rose Jasmine aroma. These perfectly pink nested soaps will leave your guests simply breathless. The high-gloss box is available in wonderful shades of green on white detail and has intricate florals, butterflies and whimsical hearts. A white satin ribbon and bow adorn the gift package and also includes a matching butterfly and heart themed "Thank You" tag. Please note: you must purchase a minimum of six scented soaps.
Price $3.50
Item Number: KA-14042NA
The pure-white silk tassel on this Butterfly Bookmark simply adds to the remarkable beauty of a gift your guests will use and treasure always. Designed to create a butterfly "garden" at your wedding reception, bridal shower, Quinceanera or Sweet 16 celebration, the butterfly bookmark is delightfully presented in a display gift box adorned with cheery flowers in pastel shades of pink, blue and lilac with light-green accents. A white, grosgrain ribbon and bow with matching, flower-shaped "For You" tag complete the gift for presentation. The butterfly bookmark has a 3 1/2" tassel, and the gift box measures 3 1/2" by 3" by 3/4".
Price $2.80
Item Number: EB-EB1090
Butterflies are a symbol of change and new beginnings, perfect for the couple starting their new life together. These graceful Butterfly Place Card Holders will hold your guests' place cards in beautiful style. After the wedding or special event, they can use them to display their favorite photo or as a memo clip.The place card holders are made from a high-quality metal and pastel colored pearl like beads. Each small, but heavy, clear base holds up the butterflies while minimizing wasteful space on your reception tables. Blank white place cards are included.Each package contains 12 place card holders.
Price $31.20
Item Number: EB-EB2074Z
The Love to Travel Personalized Suitcase will make a great favor for the bride having a destination wedding or a honeymoon-themed shower. Share your joy with your guests by filling the decorative tins with candies, nuts or other treats (not included). Your friends and family will appreciate this token of your affection. The white suitcase tins come with labels in your choice of theme and color. Tins may be personalized with your names and wedding date or three custom lines. Some assembly required (attaching the self-sticking label to the tin).Due to personalization, you must order a minimum of 24 favor tins.
Price $2.25
Item Number: EB-EB2037MDT
These MOD Pattern Monogram Gum Boxes make a great wedding favor with timeless taste! Select from your choice of mod patterns to create a personalized label that coordinates with your wedding decor. Then add a silhouette design and two custom lines. Each re-closeable box is just the right size for pockets and purses, making it easy for your guests to enjoy anywhere. Guests will be delighted when they open up their gum boxes to find an assortment of brightly colored gum pieces Due to personalization, you must order a minimum of 24 gum boxes.
Price $2.35
Item Number: EB-EB2210MDT
Show your sweet side by giving your guests these Mod Pattern Theme Jelly Bean Packs as a "thank you" for sharing your special day! These white vanilla-flavored jelly beans are the perfect compliment to your wedding. Small enough for your guests to put them in their purse or pockets and delicious enough to eat them on the car ride home.Choose the label color and silhouette design and personalize it with your names, date or two custom lines. Each package contains approximately 25 jelly beans (1.5 oz.). Jelly beans arrive separate from the labels. Some assembly required (you will need to attach the self-adhesive label to the packet). Due to personalization, you must order a minimum of 24 jelly bean packages.
Price $1.15
Item Number: EB-EB2131MDT
These Mod Pattern Theme Lollipop Favors are sure to be savored by your guests. Each strawberry swirl lollipop comes carefully wrapped in cellophane and is tied with an elegant white satin bow. Choose from several design styles and colors, then personalize them with two custom lines. For every 24 lollipops, you'll also receive the perfect matching display box that will allow you to showcase them standing up. Lollipops arrive separate from the labels. Some assembly required (attaching the self-stick labels to the lollipop wrapper)Due to personalization, you must purchase a minimum of 24 lollipops.
Item Number: EB-EB2211MDT
The Mod Pattern Theme Mini Mint Favors are the perfect accessory for anyone celebrating a wedding or special event that needs an extra special touch. Your guests can easily slip them in their purse or pockets to eat on the dance floor or on the car ride home. The corner of the pack pops up to dispense a delicious mint and then easily closes for later use. Choose the color that best matches your theme and add a silhouette design, your names and date or two custom lines.Due to personalization, you must order a minimum of 24 mint favors.
Item Number: EB-EB1049MDT
The MOD Pattern Theme Mint Tins each have a contemporary theme that will appeal to both male and female guests. Fill them with your favorite mint or small candy and your guests can slip them into their purse or pocket. Choose the color and winter theme that best matches your personal style.Labels may be personalized with two custom lines and will arrive separate from the tins. You may easily attach the self-stick label to each tin.Due to personalization, you must order a minimum of 24 tins.
Item Number: EB-EB2300MDT
Your guests will love these MOD Pattern Personalized candy tubes. Perfect for candies, nuts, or any other small snack. Each tube comes in a vibrant color and your choice of design, which will tie your motif together. The clear tube has a top on each end, making it easier to fill. The labels may be personalized with your names and date or two custom lines. Contents not included.Due to personalization, you must order a minimum of 24 candy tubes.
© 2001 - 2014 The Wedding Outlet

subset: commoncrawl


text:
Aussie marketing guru Geoff Kirkwood to inspire Cumbrian firms
Published at 14:24, Wednesday, 09 January 2013
THE Australian marketing guru Geoff Kirkwood is speaking in Cumbria next week.
Dubbed 'the referral master', he is an expert in internet and referral marketing who built the largest business-networking organisation in Australia.
He also created International Networking Week.
Mr Kirkwood has spoken in New Zealand, Malaysia, Singapore, South Africa, the UK, Russia, Canada and the USA, and is back in the UK as part of 2013 world speaking tour.
He will be at Fantails, Wetheral, near Carlisle, next Wednesday, driving home his message that firms must do business online if they want to be around in 10 years.
And he will outline a step-by-step plan to promote and grow a business through networking.
The event starts at 7pm, is organised by Cumbria Chamber of Commerce and includes a three-course meal. Places cost £40 plus VAT to Chamber members and £75 plus VAT for non members.
To book, email firstname.lastname@example.com or call 0845 226 0040.
Published by http://www.newsandstar.co.uk
Editor's picks
- Funniest Twitter responses to best ever Apprentice episode
- Roman fertility god banned by Facebook
- £450,000 boost to Rosehill theatre redevelopment
- Firm uses Skype to help client in Ebola zone
- Will Lloyds Bank branches in Cumbria be saved from the axe?
- Firms urged to aim higher at Growth Twenty14
- Over 2000 new businesses set up in Cumbria this year
- MPs press rail minister to invest in Furness line
- 20,000 will use Carlisle airport to get to USA
- Cumbria business discovers amazing Roman treasure
- Cranston's: we won't leave to grow
- Hotel wins top Facebook award
- Cumbria businessman lauded nationally as visionary
- Keep ownership until cash is in the bank
- Never underestimate the importance of lists
- Eight global markets already lined up for Lakes Gin
- Lakeland kitchenware predicting rapid growth
- Nuclear skills time bomb can be halted
- Should firms support Labour's minimum wage plans?
- Carlisle Living Awards: winners revealed
- Cumbrian village digs its own broadband network
- Story Homes submits plan for 190 houses in north Carlisle (46 comments)
- Record occupancy for Cumbria hotel
More news
- Cumbrian businesswoman in artwork by Beatles pop artist
- Westmorland buys motorway service area in Scotland
- Honour for inspiring next generation of scientists
- Most cyber attacks preventable
- Carlisle land could be freed up for development
- Barrow estate agents aiming to collect £50k for charity
- Cumberland Building Society scoops national award
New vacancies
Useful links
BBC News business headlines
in-cumbria features
- Barrow estate agents aiming to collect £50k for charity
- Cumberland Building Society scoops national award
- Mission to lure tourists to Cumbria from China
- Wine festival drums up business for Cumbrian pub
- New managing director announced for Sellafield
- College focuses on honing science skills for industry
- Teen forges metalwork role
- Findings give GSK healthy lead in access to medicines
- New Sellafield boss has 'unrivalled knowledge'
- First job as cook paved way for a cottage industry
- Why was pervert set free from jail to start abusing me?
- Barrow girl charged with assault after throwing orange drink over boy's head
- Cumbria man airlifted to hospital with serious injuries after ladder fall
- Police hunt for 'high risk' missing Cumbrian teenager
- X Factor winner Matt Cardle and a host of stars shine at biggest Barrow Christmas Lights Switch On (2 comments)
- Industrial action by Cumbria's NHS staff
- Man, 73, flown to Newcastle hospital after ladder fall
- Cumbrian towns light up for Christmas
- Stoppage strike in Cumbria among NHS staff today (2 comments)
- Two appear in Barrow court charged with being part of drugs ring


text:
Lovely well cared for like-new home with all the features you will love! This 4 bedroom, 2 bath single-level home is nestled on over half an acre and has a open floor plan. The kitchen is large and spacious while it offers lots of countertop, cabinet space and an eat-at bar area. The adjacent Den features a vaulted ceiling along with easy access to the huge backyard. The level homesite has plenty of space to do just about any activity and do not forget about the buffer of large trees for shade along the back of the property. A formal Living Room greets you as you enter the home and is a nice retreat with a gas fireplace. A large bright Dining Room can also be found at the front of the home and has lots of windows to allow ample natural lighting. The four bedrooms are split with two on either side of the home. The master bedroom is quite large with a trey ceiling, walk-in closet and full bath with double sinks. Inside this great home you'll also find 2" plantation blinds on most of the windows and great neutral colors. If you're looking for a serene retreat in what feels like the country but has easy access to shopping and dining options (5.5 miles to Target and 6.7 miles to I-385), this move-in ready home is for you! Come see it today and discover why this house is perfect for your next home.
Click for more info
Information deemed reliable but not guaranteed.
Property information provided courtesy of the Internet Exchange Program of the Greenville Association of Realtors.
The information being provided is for consumers personal, non-commercial use and may not be used for any purpose other than to identify prospective properties consumers may be interested in purchasing.
Data is updated as of 11/27/2014.


text:
zombies vs aliens rts
by Natural-Man
rise of antares
by docfle743
Line Runner
by rishubadar
Fast Car Thiefs
by TopGamerz
Hill Climb Rush Pro
by scrift
samurai shodown
by EpotCaem
4x4 buggy off road racing
narnia chess
Terrorist Sniper Hunt
by KoolGrapes
Royal Car Race
by GGalaxy
Run Santa Run
Download free wallpapers, games, videos and more for phones and tablets. Millions of members are sharing the fun and billions of free downloads served.
© Copyright 2014 mobile9. Powered by 9WOS v6.0. About Us | Terms Of Service | DMCA | Media Kit
English |
中文 |
Español |
日本語 |
한국어 |
Tiếng Việt |
Pусский |
Français |
Bahasa Indonesia


text:
Search & Find
Databases by Subject: Religion
Major Indexes
indexes journal articles, book reviews, and collections of essays in all scholarly fields of religion with emphasis on Christianity. Articles indexing starts 1949 and 1975 for book indexes.
Indexes literature on Islam, the Middle East and the Muslim world. Includes journals articles, proceedings, monographs, book chapters, and book reviews from 1906 to the present.
Additional Indexes
Find fine arts and humanities journal articles from 1975 to present.
Searchable database of the complete text of 13 versions of the Bible. Texts from different versions can be displayed at the same time.
Cambridge Collections Online includes 400 PDF volumes of the print Cambridge Companions series in the areas of literature, classics, philosophy, religion, and culture.
Full-text of every significant English-language and foreign-language title covering multiple disciplines printed in Great Britain from 1701 to 1800.
Based on the paper Index of Christian art, a thematic and iconographic index of early Christian and medieval art objects to 1400, begun at Princeton University in 1917. Contains works indexed by the archive since 1991.
Database of English-language articles, book reviews, and feature stories in more than 230 journals devoted to Jewish affairs. From 1988 to the present. .
Includes references from journal articles, conference proceedings, essay collections and festschriften. Covers all aspects of medieval life in Europe, North Africa, Armenia, and the Muslim World from 1968 to present.
Searchable and browsable full-text editions of the works of philosophers from Aristotle to the present.
An electronic version of the first edition of Jacques-Paul Migne's Patrologia Latina, published between 1844 and 1855, and the four volumes of indexes published between 1862 and 1865 including the works of the Church Fathers from Tertullian in 200 AD to the death of Pope Innocent III in 1216.
A bibliographic database with abstracts covering scholarly research in all areas of philosophy since 1940
Find abstracts and citations to journal articles, dissertations, conference proceedings, and books in sociology, family studies, women's studies, and related social sciences, 1952-present.


text:
The Top 10 In Action Sports
01This British Council Is Trying To Make Skateboarding A Crime...
02Want To Escape The UK And Surf Every Day? This Is The Place To Go…
03Snowfall In New York Has Been So Deep, People Can't Get Out Of Their Houses
04What Do You Get If You Cross A Zip-Wire With A Roller Coaster?
0523 #FirstWorldProblems People Encounter When Skiing
067 Awkward Moments Every Brit Experiences When Surfing Abroad
07'Has Skiing Made Me Bald?' - What Do You Contemplate When You're On The Chairlift?
08This Squaw Valley Ski Edit Is Not To Be Missed...
09This 22 Year Old Student Took Three Years To Make This Adventure Film. The Result Is Truly Beautiful…
10From Small Photo To Breathtaking Reality: This Ski Trip Is One Of The Best We've Seen...
Red Bull Performance Camp - Rookies Part 2
A Snowboarding video by nzgreen - 6,993 views
The standard has been set.
The weather having taken a wintery turn earlier in the week, offered its bluebird best until the final day of riding for the Red Bull. The cooler temperatures overnight meant the snow was fast and firm ensuring the jumps remained consistent and riders were able to get their speed dialled in perfectly.
The athletes continued to push themselves to the very end taking full advantage of the facilities and Coaches on hand. You couldnt deny the enthusiasm present amongst the Rookie crew, so keen to hit the jump again and again working on new tricks.


text:
Online dating brings singles together who may never otherwise meet. It's a big world and the SeniorPeopleMeet.com community wants to help you connect with singles in your area. Whether you are seeking just a date, a pen pal, a casual or a serious relationship, you can meet singles in Wisconsin today! Wisconsin is known for being Americas Dairy land and SeniorPeopleMeet.com is here to bring their Senior Singles together.Search Single Senior Men in Wisconsin | Search Single Senior Women in Wisconsin
Stevens Point singles
singles in Fond du Lac
singles in Racine
singles in Waukesha
Oshkosh singles
Milwaukee WI singles
singles Oak Creek
Kenosha singles
singles in Superior
Neenah WI singles
singles in La Crosse
singles Sun Prairie
Wisconsin Rapids singles
Eau Claire WI singles
Wausau singles
Green Bay WI singles
Oconomowoc WI singles
Brookfield singles
singles in Madison
Sheboygan WI singles
Janesville WI singles
singles in Appleton
singles Beloit
singles in Manitowoc
singles in West Bend
Meet Senior Singles
in your State


text:
Health Insurance Resource Center
Open Enrollment Begins November 15, 2014
The Affordable Care Act made it possible for millions of Americans, including thousands of West Virginians, to enroll in affordable health insurance through the Health Insurance Marketplace and West Virginia's expanded Medicaid program. As we kick off the ACA's second open enrollment period, we can already see that the law is working for West Virginians. Here's how:
- More than 148,000 low-income West Virginians have gained coverage through the state's expanded Medicaid program.
- Approximately 25,000 have selected health insurance plans through West Virginia's Marketplace
- Eighteen thousand young West Virginians have been able to stay on their parents' plans until they turn 26 years old.
- No one can be turned away because of a preexisting condition like cancer, asthma, or diabetes.
- Important preventive services like cancer screenings, wellness exams, and other services are now free.
- Seniors in West Virginia saved $40 million on prescription drugs by closing the so-called "donut hole" in Medicare prescription drug coverage. That means Medicare beneficiaries, who are often on a fixed income, have more money to spend on groceries and other bills.
- West Virginians are getting a better deal on coverage because of the Medical Loss Ratio (MLR) provision of the health care law. MLR requires insurers to spend 80-85% of consumers' premium dollars on actual health care instead of non-medical administrative costs.
The open enrollment period for West Virginia's Health Insurance Marketplace begins on November 15, 2014 and ends on February 15, 2015.
To find out more, click the link below that best applies to your circumstances this year:
- I'm interested in applying for health care coverage through the Marketplace for the first time.
- I'm interested in keeping the health insurance I purchased through the Marketplace last year or in exploring similar plans.
- I'm interested in finding out more about Medicaid and the Children's Health Insurance Program because I think my family may be eligible.
- November 15, 2014 - Open Enrollment Begins
- December 15, 2014 - Last day to enroll for coverage beginning on January 1, 2015
- December 31, 2014 - All 2014 Marketplace Coverage Ends
- January 1, 2014 - Coverage begins for those who applied before Dec. 15 or who automatically enrolled in their 2014 plan or a similar plan.
- February 15, 2014 - Final day to enroll in 2015 coverage.
The Marketplace is available for people who are uninsured and need to purchase coverage. Individuals and families who are uninsured can purchase health insurance in the Marketplace. If you already have a private individual plan, you can still look for more affordable coverage through the Marketplace, or find out if you qualify for tax credits that will help lower your premiums.
If you already have health insurance through your employer, or through a public program like Medicare, Medicaid or Veterans Affairs, you do not need to purchase coverage through the Marketplace. If your employer coverage is costing more than 9.5 percent of your income, the Marketplace will have more affordable options for you to purchase.
There are people trained and certified to help you understand your health coverage options and enroll in a plan. They will be known by different names, depending on who provides the service and where they are located. All of the following will provide similar kinds of Marketplace assistance: navigators, in-person assisters (IPA), certified application counselors (CACs), and government agencies. Insurance agents and brokers can also help you with your application and choices. You can view a map of trained and certified people to help you at the West Virginia Insurance Commission Health Reform County Help or call the main Marketplace number at (800) 318-2596. Please note that all of the official Marketplace in-person assistors mentioned above will be trained to safely handle your personal information. They will need personal information such as your income in order to complete your application, but will not need any private health information. Only provide personal information to the trained professionals, mentioned above. Do not provide information to individuals who contact you by phone or email.
Keeping Your Marketplace Coverage
If you have health insurance through the Marketplace, you should receive a letter from your health insurance provider explaining changes to your plan, premiums, and benefits for the coming year. You can choose to stay enrolled in your current plan or make changes. Regardless, you should log into your Marketplace account and make updates to your profile that could make a difference in terms of your subsidies and other factors.
With the state's expansion of Medicaid, all West Virginians earning up to 138 percent of the Federal Poverty Level can sign up for coverage through Medicaid. This means you won't have to fall into a certain category (like seniors or pregnant women) to get Medicaid anymore. Individuals making up to $16,104.60 and families of four making up to $32,913 would be eligible for the program. If you currently have Medicaid and your income level does not change, you will still be eligible for Medicaid in 2015. Click here for more information on eligibility.
Children's Health Insurance Program
The Children's Health Insurance Program (CHIP) covers uninsured children up to age 19 in families with incomes too high to qualify them for Medicaid.
Children are eligible if they:
- Reside in West Virginia;
- Are under age 19;
- Aren't eligible for Medicaid;
- Belong to a family whose income falls within the Income Guidelines;
- Are U.S. citizens.


text:
Thursday, November 27, 2014
Follow us:
Capital Region
NEWBURGH, N.Y. -- A town of Newburgh man is facing drug charges after police raid a home on Innis Avenue. Calos Valentin III, 24, lived at the residence, and now faces charges including criminal possession of a controlled substance and unlawful possession of marijuana.
The search warrant was carried out after police received complaints of possible drug sales from an apartment at that address.
Valentin was arraigned in Town Court and remanded to Orange County Jail on $8,000 bail.
Weather alert
» More alerts
From the Weather On The Ones Forecast Center, The National Weather Service Has Issued A WINTER STORM WARNING for Otsego expires at 6:00AM. WINTER STORM WARNING for the following counties: Berkshire (N), Berkshire (S), Columbia (E), Columbia (W), Greene (E), Greene (W), Albany (E), Albany (W), Fulton, Fulton (S), Montgomery, Rensselaer (E), Rensselaer (W), Saratoga (N), Saratoga (S), Schenectady (E), Schenectady (W), Schoharie, Warren (SE), Washington (N), Washington (S), Fulton (N), Warren (N) -- expires at 7:00AM.
Time Warner Cable video customers:Sign in with your TWC ID to access our video clips.
Sign in
To view our videos, you need to
install Adobe Flash 9 or above. Install now.
Then come back here and refresh the page.
Reproduction in whole or in part without permission is prohibited.
© 1999-2014 Time Warner Cable Enterprises LLC. All Rights Reserved.
Web design and web development by Tipit.


text:
Change Location
ACE Fit Share
Build up your biceps and triceps with these simple arm exercises from the American Council on Exercise. Learn valuable how-to information and get expert fitness advice that will help you strengthen your arm muscle groups including the biceps, triceps and wrists. We have a wide variety of arm strenghtening exercises from the beginner to advanced level including the dumbbell bench press, triceps kick-backs, bicep curls and more. For full workout routines that feature arm exercises, check out our Workouts section.
Fit Life Articles
Childhood obesity rates have risen steadily over the past several decades and many attribute these increases, at least in part, to exercise deficit disorder. Characterized by reduced levels of regular activity, too many children are sedentary and miss out on the benefits of...
Are you familiar with the overload training principle? Understanding this key principle allows you to create fitness programs that generate better results for your athletes while also challenging their maximal potential. Learn a variety of techniques that enable you to...
While the first two phases of training prepare kids by correcting muscular imbalances and poor posture, and enhancing strength and proper movement mechanics, the third phase—fitness training—is where things really get fun. Here are some great exercises for kids who are...
ACE Pro Homepage
Copyright © 2014 The American Council on Exercise. All Rights Reserved.
4851 Paramount Drive, San Diego, California 92123 1 (888)-825-3636


text:
The Leading eBooks Store Online
for Kindle Fire, Apple, Android, Nook, Kobo, PC, Mac, BlackBerry...
New to eBooks.com?Learn more
- Bestsellers - This Week
- Foreign Language Study
- Pets
- Bestsellers - Last 6 months
- Games
- Philosophy
- Archaeology
- Gardening
- Photography
- Architecture
- Graphic Books
- Poetry
- Art
- Health & Fitness
- Political Science
- Biography & Autobiography
- History
- Psychology & Psychiatry
- Body Mind & Spirit
- House & Home
- Reference
- Business & Economics
- Humor
- Religion
- Children's & Young Adult Fiction
- Juvenile Nonfiction
- Romance
- Computers
- Language Arts & Disciplines
- Science
- Crafts & Hobbies
- Law
- Science Fiction
- Current Events
- Literary Collections
- Self-Help
- Drama
- Literary Criticism
- Sex
- Education
- Literary Fiction
- Social Science
- The Environment
- Mathematics
- Sports & Recreation
- Family & Relationships
- Media
- Study Aids
- Fantasy
- Medical
- Technology
- Fiction
- Music
- Transportation
- Folklore & Mythology
- Nature
- Travel
- Food and Wine
- Performing Arts
- True Crime
- Foreign Language Books
Most popular at the top
In the Land of Long FingernailsGreystone Books 2011; US$ 14.00
Charles Wilkins , then a university student, took a job as a gravedigger in a vast corporate cemetery in the east end of Toronto during the hazy summer of 1969. The bizarre-but-true events of that time-a midsummer gravediggers' strike, the unearthing of a victim of an unsolved murder, and a little illegal bone-shifting-play out among a Barnum-esque... more...
The Good DeathRandom House Publishing Group 2011; US$ 27.00
The Good Death is the first full-scale examination of one of today's most complex issues: the profound change in the way Americans think about and confront death. Drawing on more than six years of firsthand research and reporting, noted journalist Marilyn Webb builds her account around intimate portraits of the dying themselves. She explains why... more...
The Rooms of HeavenKnopf Doubleday Publishing Group 2011; US$ 15.95
"A love story, a memoir, a haunting tale of grief and healing. This book is all that and more." -- Chicago Tribune In the tradition of Susanna Kaysen's Girl, Interrupted and Caroline Knapp's Drinking: A Love Story , Mary Allen tells a riveting love story that explores the uncharted territory between passion and��addiction, grief and madness, this... more...
This Will Kill YouSt. Martin's Press 2009; US$ 15.99
Have you been attacked by a great white shark? Gone over Niagara Falls in a barrel? Been exposed to anthrax? No, you haven't, or you'd be dead. This Will Kill You �reveals the intriguing facts behind the many ways humans bite the dust in encounters with deadly bugs, hungry predators, natural disasters, and freak occurrences. Thoroughly researched... more...
The Sea Their GravesUPF 2011; US$ 69.95
Based on a study of more than 2,100 gravestones and monuments in North America and the United Kingdom erected between the seventeenth and late twentieth centuries, David Stewart expands the use of nautical archaeology into terrestrial environments. more...
Silence Of The HeartMainstream Publishing 2011; US$ 21.81
Cricket has an alarming suicide rate. Among Test-match players for England and several other countries it is far above the national average for all sports and there have been numerous instances at other levels of the game. For thirty years cricket author David Frith has collected data on this sad subject. SILENCE OF THE HEART: Cricket Suicides is his... more...
Can We Live Forever?Anthem Press 2009; US$ 99.00
An enlightening look into the medical, cultural, religious and philosophical implications of life extension. more...
Seize the DayScribe Publications 2012; US$ 18.99
Marie de Hennezel is a gifted psychologist who works as part of a remarkable team of doctors and nurses in a hospital for the terminally ill. In this eloquent book, she shares her unique perspective on what life and death really mean — and explores how talking about death, and facing up to it, can actually help us to lead more abundant lives.... more...
MortalityMcClelland & Stewart 2012; US$ 17.00
Based on his columns in Vanity Fair that chronicled his year-and-a-half battle with esophageal cancer, Mortality is Christopher Hitchens at his most honest and reflective . Thoughtfully meditating on the harrowing effects of illness and treatment on the body, and on the impermanence and acceptance of a life ending, Mortality is Hitchens' magnum... more...
When I DieLittle, Brown Book Group 2012; Not Available
Written during the last few months of Philip Gould's life, this is a hugely inspiring and ultimately uplifting look at his 'lessons from the death zone' more...


text:
Ramsey was presented with the Sales Excellence Award.
PHILADELPHIA – FMC Professional Solutions recently honored Market Specialist Arnold Ramsey with the Sales Excellence Award. The company recognized him for his outstanding achievements in customer intimacy and going "above and beyond" to serve pest management professionals (PMPs) in his region.
Based in Columbus, Ohio, Ramsey handles marketing and sales in a eleven-state region including key midwestern states such as Ohio, Wisconsin, Indiana, Illinois and Michigan. He has been with FMC for 20 years, starting as a formulations chemistry technician, and working as a technical service representative in the company's Philadelphia headquarters.
"Arnold is the consummate sales professional who is always looking for ways to go the extra mile for his customers," said Dave Torska, FMC commercial development manager for the professional pest segment. "He has a good pulse for development and solutions in our marketplace. He is a great resource and mentor to his customers and colleagues alike."
After receiving a degree in chemistry from San Diego State University, Ramsey began his career with FMC at the Princeton, N.J., Research and Development Center. He moved to Ohio in 2003 to become the Midwest sales representative. Ramsey previously received the Sales Excellence Award in 2003 and 2005. According to Torska, the award is only given in years when a deserving recipient is identified.
"I'm extremely honored to receive this award," said Ramsey. "The pest management professionals in my region are wonderful to work with - we help each other keep this industry vibrant."
Visit www.fmcprosolutions.com for more information about FMC, its products and solutions.
A new study from Penn Medicine researchers in the Center for Clinical Epidemiology and Biostatistics demonstrated that bed bugs, like the triatomines, can transmit Trypanosoma cruzi, the parasite that causes Chagas disease.
The program enables pest management professionals (PMPs) to evaluate ActiveGuard Mattress Liners in real world applications.
Ronnie Caldwell, president of Innovative Pest Management, Denver, N.C., is one of the stars of the new Bruce Hedrick video 'A Better Man.'
The country has detected its first domestic case of the painful mosquito-borne viral disease chikungunya in the southwest of the country, the state government of Chiapas said on Saturday.
The company's 1st Bi-Annual Thermal Remediation Bed Bug National Conference will be held March 8-10, 2015 in Grapevine, Texas.


text:
The Very Hungry Caterpillar Day
It's Very Hungry Caterpillar Day! Find educational ideas and crafts to Celebrate the First Day of Spring, March 20, with fun activities inspired by the intrepid The Very Hungry Caterpillar from the beloved Eric Carle
The Very Hungry Caterpillar Day
- 38 Pins
It's finally here! Adult-sized Very Hungry Caterpillar #sleepwear from #TheWorldOfEricCarle and @Gymboree! #sponsored
Gymboree, Adult S, Shops, Baby Bump, Very Hungry Caterpillar, Two Piece Pajamas, Baby Jack, Pajamas Adult, Eric Carle
Eric Carle Pajamas and Sleepwear from The World of Eric Carle and @Gymboree! #spon (Also free printable coloring sheets and activities!
Dreams, Gymboree Sponsor, Kids Fashion, Editing Plays, Baby, Theworldofericcarl Pajamas, Kids Adorable, Sleepwear Gymboree, Eric Carle
What do you see? Eric Carle pajamas looking at me!
The World of Eric Carle & @Gymboree now have Eric Carle sleepwear - playwear and pajamas! So exciting! #spon
Sleepwear Collection, Collection Features, Carl Sleepwear, Dreams, Limited Editing, Editing Plays, Carl Collection, Collection Introducing, Eric Carle
Find FREE printable coloring sheets and activities from The World of Eric Carle & @Gymboree! #spon
Limited Editing, Editing Plays, 1St Birthday, Hungry Caterpillar, Coloring Sheets, Colors Sheet, Free Printables, Finding Free, Eric Carle
(6) ACTIVITY take a Very Hungry Caterpillar shopping trip and create a lunch tray inspired by his food! #WorldEricCarle #hungryCaterpillar
Hungrycaterpillar, Caterpillar Parties, Kids Stuff, Caterpillar Lunches, Hungry Caterpillar, Eric Carl, Trays Activities, Lunches Trays, Birthday Ideas
(10) BOOK: Papa, Please Get the Moon for Me We love this book! #WorldEricCarle #HungryCaterpillar
Outer Spaces Preschool Theme, Ericcarle, Boards Book, Fathers Day Gift, Preschool Spaces, Kids Book, Eric Carle, Children Book, The Moon
Papa, Please Get the Moon for Me
(6) ACTIVITY VERY HUNGRY CATERPILLAR Eric Carle Felt Flannel by PlaytimeFelt, $20.00 #WorldEricCarle #HungryCaterpillar
Flannels Boards, Felt Flannels, Carl Felt, Hungry Caterpillar, Boards Stories, Flannel Board Stories, Caterpillar Eric, Eric Carle, Flannel Boards
(3) DECOR The Very Hungry Caterpillar Outside Sign #WorldEricCarle #HungryCaterpillar
Classroom Display, Birthday Parties, 1St Bday, Yards Decor, Very Hungry Caterpillar, Parties Ideas, 1St Birthdays, Paper Plates, Birthday Ideas
(6) CRAFT: Very Hungry Caterpillar by Eric Carle Hand (etsy shop sells this but could be a fun craft with a pencil eraser) #WorldEricCarle #HungryCaterpillar
Blake Bathroom, Kids Bathroom, Kids Room, Baby'S Room, Hungry Caterpillar, Caterpillar Room, Eric Carle, Disney Classroom, Baby Stuff
(7) PARTY OUTFIT The Very Hungry Caterpillar Bib by BonitaCouture on Etsy, $8.00 #WorldEricCarle #HungryCaterpillar
Parties Outfits, Caterpillar Parties, Birthday Parties, 1St Bday, 1St Birthday, Very Hungry Caterpillar, Caterpillar Bibs, Baby Bibs, Birthday Ideas
(3) PARTY DECOR very hungry caterpillar party pack 6 pomwheels and 7 by pomtree #WorldEricCarle #HungryCaterpillar
Caterpillar Parties, Birthday Parties, Hungry Caterpillar Party, 1St Birthday, Very Hungry Caterpillar, Birthday Party Decorations, Andrew Birthday, Aj Birthday, 12 00
(5) RECIPE INSPIRED BY Very Hungry Caterpillar - Strawberry Freezer Jam Allrecipes.com #WorldEricCarle #HungryCaterpillar
Jam Recipe, Fun Recipe, Strawberries Freezers Jam, Freezer Jam, Eating, Strawberries Jam, Savory Recipe, Freezers Jammm, Favorite Recipe
(6) ACTIVITY: Feed the Caterpillar activity and craft! #WorldEricCarle #HungryCaterpillar
Activities For Kids, Insects Crafts For Children, Craft Activities, Crafts N Th, Very Hungry Caterpillar, Crafts Activities, Craftsnth, Hungry Caterpillar Crafts, Eric Carl
(7) PARTY OUTFIT for baby: The Very Hungry Caterpillar Custom Baby Boy Diaper by SoStinknCute #WorldEricCarle #HungryCaterpillar
1St Birthday Eric Carle, Boys Diapers, Birthday Parties, Birthday Hats, Baby Boys, Covers Ties, Hungry Caterpillar, Photos Props, Custom Baby
@Tiffany warlow Try Chubby Elephant diapers or Cow Patties. I'm not SURE about the tie and hat but I know they both make awesome custom diapers!
(7) PARTY OUTFIT! Very Hungry Caterpillar Inspired Tutu by GrandmaNelsonsShoppe, $29.99 #WorldEricCarle #HungryCaterpillar
Parties Outfits, Adorable Outfits, Caterpillar Inspiration, 2999 Worldericcarle, Birthday Parties, Very Hungry Caterpillar, 2Nd Bday, Inspiration Tutu, Caterpillar Bday
(9) RECIPE: Very Hungry Caterpillar Sushi Rolls! (not really fish!) #WorldEricCarle #HungryCaterpillar
Kids Recipe, Fun Food, For Kids, Food Ideas, Spring Rolls, Kids Eating, Food Recipe, Lunches Recipe, Kids Food
(10) BOOK: The Very Hungry Caterpillar #WorldEricCarle #HungryCaterpillar
(4) Checks by Custom Direct- Eric Carle's celestial theme. (I love Papa Get the Moon for Me!) #WorldEricCarle #HungryCaterpillar
(1) CREATE: Announcing - March 20th is Very Hungry Caterpillar Day! Share this! #WorldEricCarle #HungryCaterpillar
(8) TOY: Mini Roller Coaster by Kids Preferred- Here's a colorful twist on a classic toy. My son loves these toys and The Very Hungry Caterpillar! #WorldEricCarle #HungryCaterpillar
Caterpillar Minis, Wood Beads, Rollers Coasters, 1St Birthday, Kids Preferences, Beads Rollercoaster, Hungry Caterpillar, Minis Wood, Eric Carle
(6) CRAFT: Very hungry caterpillar... more handprint fun! #WorldEricCarle #HungryCaterpillar
Hands Prints, Hungrycaterpillar, Crafts Ideas, Handprint Art, Kids Crafts, Hand Prints, Hungry Caterpillar, Eric Carl, Hand Print Art
Snails and Puppy Dog Tails: Tot School Day 4
(3) DECOR: very hungry caterpillar paper chain - looks like an easy craft! #WorldEricCarle #HungryCaterpillar
Education Activities, Art Teachers, Book Worms, Hungry Caterpillar Parties, Motta Mixed, Caterpillar Paper, Families Crafts, Paper Chains, Eric Carle
Ms. Motta's Mixed Media: Hungry caterpillar paper chains!!
(7) COSTUME: The Hungry Caterpillar. I LOVE this costume, step by step instructions #WorldEricCarle #HungryCaterpillar
Halloween Costumes, Book Characters, Very Hungry Caterpillar, Big Sisters, Caterpillar Costumes, Kids, Children Books, Eric Carle, Costumes Ideas
(9) RECIPE: Read "Little Cloud" by Eric Carle and then whip up cloud parfaits with this recipe from Reading Confetti. #WorldEricCarle #HungryCaterpillar
Ideas, Clouds Parfait, Clouds Preschool Snacks, Preschool Reading, Weather Activities, Reading Confetti, Blue Activities Preschool, Kids, Eric Carle
(9) RECIPE: grouchy ladybug treats #WorldEricCarle #HungryCaterpillar


text:
I have no idea why this is occuring but I am consistently achieving a gallon to a gallon and a half more wort for the pre-boil. My pre-boil gravity for the last brew was way off 1.036 instead of 1.056 for a mash efficiency 62.7%. I was supposed to have 7.69 gallons according to BeerSmith and ended up with 8.5 I have re-calibrated the sight glass it was off slightly before this brew.
In the past I have ended up with as much as a 1 3/4 gallons extra but my efficiency was much higher (82.7%).
I generally don't mind having more wort (I typically boil off 2 gallons per hour) and come close to the post boil gravity, however, with the lack of efficiency this time and the increase amount of wort, I am becoming concerned there is a larger problem occuring in my brewing process.
Any ideas why this is happening and what I can do to address this problem? Should I be concerned?
...also for the last brew I did one large sparge of 6.24 gallons instead of two smaller ones. I think I read somewhere it will produce a smoother beer (this is a sweet stout). This is the first time I have done this.
Thanks again.
How many times has this happened, twice? Not sure exactly, but my guess is a number of things:
Your settings in BeerSmith may need to be adjusted to account for your set-up
You're sparging with too much water
You're running off more volume than you need
I'll occasionally have liquid left in my mashtun after I'm done lautering. We draw that off to make a small beer in a separate brew kettle.
I always have some water left in my mash tun. I just shut off the sparge and spigot from mash to boil when I get the volume I want. Every system is a little different - you need to account for the way your system works.
In addition to whatever beersmith might be telling you, I would also advise measuring the amount of runnings produced, and in the kettle prior to your last sparge, the wort needed to reach your preboil volume will be your last sparge amount...KISS principle and also a confirmation of what the software should be telling you...brewing software can be a great tool, but keeping your eyes open and having a hands on grasp of the basic concepts goes a long ways IMHO.
Sorry, but no idea why your gravities are amiss.
Thanks for the responses. This (extra wort) has happened for several brews (four or five probably more). I believe the efficiency is probably off due to the one sparge method and am thinking of changing the "Tun Deadspace" in BeerSmith as it is set to .80. I put a gallon of water in my mash tun and had 12 oz of water at best of water left. Not a math whiz, I don't believe that is necessarily 80 percent of a gallon...I need to do some math...
On my first ag i set the tun dead space to 0 and set pre boil to 6.5. I mashed 16.5 qt for 12.5lb of grain and got back 2.5 g but i also tipped my tun to about 45 degree to make sure i got that. than sparged with 4.2 gal and got back the 4 i needed to to hit my pre boil. while i was boiling i let my tun trickle drain and had a little less then a qt sitting there when i was finished boiling. my post boil was 5.4g being my first i figured i "reverse engineer" the process to see how my system worked.
Good people drink good beer - Hunter S. Thompson
Duct tape. The handyman's secret weapon - Red GreenNaughty Kitty Brewing EST 1993
Primary 1 - Saison
Primary 2 - Centennial IPA
Primary 3 -
Secondary 1 -
Secondary 2 -
Bottled - Nogginfogger DIPA, Feral Red Ale
Mash tun dead space would be a very good place to start. The thing with the dead space is once it's full of liquid, it's full. If you measure how much water you mashed-in with, and how much you've colleced with your first runnings, the difference is your dead space. After the initial run-off, the dead-space is full of liquid so any additional batch sparges should yield the same amount of liquid in and out regardless of your dead space.
Are you batch sparging? (It sounds like you are).
If so, there is a very easy fix. Mash as usual, and then measure the first runnings. Then you'll know exactly your grainbed absorption and your dead space. Subtract the amount of your first runnings from the desired boil volume, and then sparge with that amount (and one round of the full amount is fine).
Then, tweak all of your Beersmith settings to your actual results. We can help you with that.
After that, you should be dead-on with Beersmith.


text:
Relaxation Drink Maker BeBevCo Koma Unwind Sponsorship of Daytona 500 Champion Derrick Cope at Ford Ecoboost 300 at Bristol Motor Speedway 17 March 2012
PR Newswire
STATESVILLE N.C., March 14, 2012
STATESVILLE N.C., March 14, 2012 /PRNewswire/ -- Bebida Beverage Company (OTC markets: BBDA) (BeBevCo) a developer, manufacturer and marketer of relaxation and energy drinks announced today that Koma Unwind, the world's fastest growing relaxation drink brand will be an associate sponsor of Derrick Cope at the at Ford Ecoboost 300 at the Bristol Motor Speedway in Bristol, TN on 17 March 2012. The race starts at 2PM and will be carried live on ESPN.
About the Ford Ecoboost 300
The NASCAR Nationwide Series comes to Bristol Motor Speedway for the first short track stop on the 2012 season schedule for the FORD EcoBoost 300. Its part of a doubleheader day of racing on March 17th, as the K&N Pro Series East opens its series at the World's Fastest Half Mile with competition that begins following the FORD EcoBoost 300 Victory Lane celebration.
"I am so excited to again to have the opportunity to increase brand awareness for KOMA UNWIND with another veteran NASCAR driver. We continue to increase awareness about our amazing beverage that helps you sleep, rest or relax by the pool without any harmful effects. It won't be long until we are running a full time Sprint Cup effort," said Brian Weber, CEO of BeBevCo. "NASACAR fans everywhere are helping us keep up the momentum; KOMA UNWIND is relaxation without intoxication!" added Weber.
About BeBevCo
BeBevCo (Bebida Beverage Company) develops, manufactures and markets beverages including relaxation drinks Koma Unwind "Chillaxation" Drink(TM), Koma Unwind Sugar-free "Chillaxation" Drink(TM) and Koma Unwind "Chillaxation" Shot(TM) as well as Potencia Energy Drink, Potencia "BLAST" energy shot, Relax 5 shots and Piranha Water.
Safe Harbor Statement
Except for historic information contained in this release, the statements in this news release are forward-looking statements that are made pursuant to the Safe harbor provisions of the Private Securities Litigation Reform Act of 1995. Forward-looking statements involve known and unknown risks and uncertainties, which may cause a company's actual results in the future to differ materially from forecasted results. These risks and uncertainties include, among other things, the company's ability to attract qualified management, raise sufficient capital to execute its business plan, and effectively compete against similar companies.
Contact: (704) 660-0226 extension 5
SOURCE Bebida Beverage Company
The information on this page is provided by PR Newswire. All rights reserved. Reproduction or redistribution of this content without prior written consent from PR Newswire is strictly prohibited. Triad Business Journal is not responsible for this content. Learn more about this service.
The information on this page is provided by PR Newswire. Triad Business Journal is not responsible for this content.
PR Toolkit
Want to see your news in The Business Journals & other media. Distribute your Release through PR Newswire. For a limited time, get a 1-Year Membership to PR Newswire FREE of charge.


text:
Sabayon 11 is the latest edition of Sabayon, a multi-purpose Linux distribution based on Gentoo. Installation images for GNOME 3, KDE, MATE, and Xfce desktop environments were made available for download, besides those for CoreCDX, HardenedServer, ServerBase and SpinBase. This article provides screen shots from test installations of the released desktop environments – GNOME 3, KDE, MATE, and Xfce. Though […]
Post Tagged with: "sabayon 11"
Sabayon 11 GNOME, KDE, MATE, and Xfce preview
on February 17, 2013 at 3:51 am /
Live Search
Subscribe by Email
Sign up to automatically receive the latest articles and tutorials in your Inbox.
Reach out & follow us
- TwitterFollow us on Twitter
- Google PlusJoin a prestigious circle
- RSS FeedSubscribe to our RSS Feed
- EmailReach out to us via email
Posts from Newsly
- Samsung TVs in Africa July 3, 2014
- Milo Moiré and The Script System: Art or nudity for the heck of it? July 3, 2014
- Does mobile phone use affect the brains of teenagers? May 22, 2014
- FDA approves Advantame, a sugar substitute or high-intensity sweetener May 19, 2014
- Ukraine's declining population May 18, 2014
- A titanosaur is the largest known animal ever to walk the Earth May 18, 2014
- Russia to suspend American GPS sites on Russian territory May 13, 2014


text:
While the regular cafeteria will no longer be available, visitors at St. Rose Ambulatory & Surgery Center will still have access to food and drink.
Financial advisers with expertise in employer-sponsored retirement plans gathered in Chicago the week of April 3rd for the CPI Retirement Academy. More than 160 advisers, representing over 6,400 retirement plans with assets in excess of $39 billion, gathered to learn the latest on a variety of industry topics designed to educate and inform.
Just Dance Performance Company under the direction of Kelley Scott successfully competed at DANCEAMERICA Competition on March 4 and 5 in Kansas City, Mo.
Great Bend Desk and Derrick met on April 7 at Bentley and Assoc. Guest speaker was Dr. Scott Brantley, CEO of West Wind Energy, LLC. Brantley shared the company's success as a leader in the wind energy industry where they generate power with one of the great plain's greatest free asset "The Wind". Scott explained the advantages and practical applications of wind turbines; he notes "your energy future is a choice, not fate". Log on to their website: www.westwindenergyllc.com to learn more about their company.
Manweiler Chevrolet is happy to announce they have two new additions to their staff in Hoisington. Billy Herndon has joined our sales staff and Mark Bogner joined our service staff.
Ten consumers and Rosewood Services staff had a "most excellent adventure" last weekend when they attended the "Self Advocacy is Risky Business" conference in Topeka. The theme, "Everyone Has the Right to Risk," was front and center during the three day conference, which was organized by the Self Advocate Coalition of Kansas (SACK). SACK's vision is that "all Kansans with developmental disabilities will have the opportunity to express opinions and make choices in order to create a life where they are treated with the same dignity and respect as persons without developmental disabilities."
Becky Burr (left) was the winner of Cornerstone Interiors "$200 off Hunter Douglas Product" at last Tuesday's "We Do Windows" event at Cornerstone Interiors. Debbie Deutsch, owner of Cornerstone Interiors presents the check to Becky.
Six local elementary schools and one middle school received donations from First Kansas Bank of Hoisington, Great Bend and Claflin. Park, Eisenhower, Jefferson, Lincoln, and Riley Elementary Schools, all of Great Bend, Claflin Elementary, and Hoisington Middle School each got a 13 Colony Quarter Collection last week.
As part of an overall long-range expansion plan, Cheyenne Travel/Please Go Away Vacations announced the addition of Laura Boxberger to its professional travel team.
Leo Radenberg, left, building engineer for the Great Bend Public Library and Central Kansas Library System, is shown with family at his retirement party on March 28. Radenberg ended 22 years of employment on March 31, with plans to pursue other lifelong interests.
The Kansas Department of Transportation today announced approved bids for state highway construction and maintenance projects in Kansas. The letting was held March 16, in Topeka.
Chasity Chaney was the winner of the $1,000 shopping spree given away at the Central Kansas Spring Expo which was held last weekend. She will be able to spend the $1,000 with any of the exhibitors participating in the Expo. First Kansas Bank and Stueder Contractors Inc. sponsored the drawing. Pictured from left to right are: Helen Combs from First Kansas Bank, Chasity Chaney with son Devin, and Lois Demel and Marla Poppelreiter representing Stueder Contractors Inc. and the Spring Expo.
As Farmers Bank and Trust, NA continues to increase in size, the need to designate an official corporate trainer has become a major focus. The bank is announced that Maryln Schumacher has been chosen to lead this effort bank wide.
When Valerie Marshall learned that Barton County eliminated its share of funding for Sunflower's Early Education Center (EEC), she was "saddened" and, subsequently, attended a special meeting on the subject.
The Farmers Alliance Companies in McPherson, has announced that Scott and Kim Higgason with Agency One in Otis has been named a Farmers Alliance Advantage Agent for 2011. To qualify as an Advantage Agent, an agency must exhibit superior professionalism and profitability over five consecutive years. Advantage Agents are recognized by Farrners Alliance as the "best of the best". To reach this level of distiction is a reflection of this agency's commitment to their customers and their community. Congratulations to Agency One for this achievement.
As the biggest shopping days of the holiday season approach, BBB is offering a few safe shopping tips for busy consumers.
Sunflower Electric Power Corp. announced that its board of directors has named Dr. Al Tamimi as the corporation's next vice president of transmission planning, policy and compliance.
Through the Michelin Soccer Program, Great Bend Recreation Commission has received more than $650 from G-B Tires and Michelin. Closing its 15th year, the Michelin Soccer Program has raised more than $18 million in funds for youth all across the country.
Wednesday was National Philanthropy Day, and the United Way of Central Kansas took it very casually. The UWCK sponsored a Dress Down the Town benefit for raise funds for the 2015 campaign.
Frank Callahan Agency Inc., agents for American Family Insurance, has announced that Caryn Kaiser has joined the business.
Land O'Lakes Foundation Member Co-op Match Program matches dollar-for-dollar the cash donation of member cooperatives, thus doubling the funds available for hometown projects. By matching funds for projects selected and funded by member cooperatives, Land O'Lakes Foundation leverages local funding efforts and ensures community support for programs.
The Kansas Department of Transportation announces approved bids for state highway construction and maintenance projects in Kansas. The letting took place Oct. 22, in Topeka.
The Golden Belt Community Foundation is pleased to announce that a new endowment fund has been established to benefit Almost Home, Inc. This partnership between the community foundation and Almost Home, Inc. gives individuals and businesses interested in supporting and sustaining this new organization providing residential and hospice care a vehicle for their charitable giving.
The Kansas Restaurant and Hospitality Association (KRHA) hosted their annual Evening of Hospitality in Wichita recently. The highlight of the evening were the "Starts of the Industry" awards, which celebrates the recipient's accomplishments and dedication to the industry.
PORTLAND, ORE. – SeaPort Airlines announced that it will take delivery of two of three new Cessna Caravans being acquired for the company's fleet by the end of the year. SeaPort's Chief Executive Officer Rob McKinney will accept the new aircraft at the Cessna Aircraft Corporation factory in Wichita, and will pilot one of the new aircraft on a three-day tour of the carrier's Mid-South routes.
SeaPort Airlines announced today that it will take delivery of two of three new Cessna Caravans being acquired for the company's fleet by the end of the year. SeaPort's Chief Executive Officer Rob McKinney, will accept the new aircraft at the Cessna Aircraft Corporation factory in Wichita, Kansas and will pilot one of the new aircraft on a three-day tour of the carrier's Mid-South routes.
Page 1 of 1