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Hierro Travel Guide
Hierro Local History
The Canaries have always been surrounded by an aura of mystery and legend; in fact some people claimed they were the remains of Atlantis.
The little island of El Hierro is a strange one, El Hierro means Iron but there is no metal on it at all and at one stage it was consider by Ptolemy that the meridian which runs through it was 'Zero Meridian' or the end of the ancient world. Its people, the Bimbaches, lived in simple caves or dry stone dwellings and practiced agriculture and coastal fishing.
The Bimbaches also left behind lots of petroglyphs which can now be view at many sites all over the island such as El Julan.
Hierro Attractions
Top Attractions
Valverde The islands capital is the small town of Valverde with its beautiful white house and lush gardens. Opposite the town hall is the parish church of Santa Maria de la Concepcion, which was built here in the 18th century. Inside you'll find the Madonna which dates from the same period.
El pozo de las Calcosas Below the town of Mocanal you'll find two natural swimming pools next to an ancient hamlet. This hamlet is preserved just as it was when it was first built, with dry-stone walls and thatched roof houses, all of which has been restored by the present owners.
La Cascada de Colores In the Caldera de Taburiente National Park, on the nearby island of La Palma, you find La Cascada de Colores or the colors waterfall. The little waterfall runs into a smallish red canyon, the color due to the iron in the soil, and then explodes into a multitude of colors. It will take quite a hike to get here but its well worth it. (Caldera de Taburiente National Park)
El Arroyo de dos Aguas Another great natural site to see when you in the Caldera de Taburiente National Park is this stunning river junction. Two different rivers, which are both born in the mountain crown, join here in a mix of colors. The one is clear mountain water while the other is an unusual orange color due to the iron deposits. (Caldera de Taburiente National Park)
Richardson's The Richardsons Bar in Los Gigntes offers a fantastic and enjoyable night and day. It serves food and drink of great quality and quantity for good prices. In the evenings karaoke often takes place which is brilliant!! Everybody joins in the fun and it is great fun to watch other singers!!
This bar is brilliant.
submitted by Richardson's, 26/10/05
Hierro Beaches
Hierro Restaurants and Bars
Hierro Restaurants
Puerto Tazacorte Here you will see many tourists and locals, who after their daily trips and walks end their day by sitting at this restaurants Oceanside terraces enjoying a nice meal and drinks with friends and family. Like most restaurants in the Canaries, the seafood and pizzas are great. Arrive just before sunset. (West of Los Llanos at the Atlantic west coast)
Pancracio This isn't a fancy restaurant or anything, but it is one of the best value for money places in the area. Many tourists eat here daily instead of at the hotel because of the good food and great price. Here you can get a good size pizza, a drink and a coffee for less than 7 euros. (San Jose)
Tasca La Carpintería This restaurant, in La Laguna on the island of Tenerife, is one of the best tascas (old fashioned tapa bar) on the island. Here the portions are huge and the quality great, all of this together with the really low prices make this the place to visit. (Nuñez de la Peña, 14. La Laguna) (Tel: 922-263056)
Bella Napoli For more good Italian type food but in a different setting head over to Bella Napoli. This restaurant actually has inside and outside decks that float on the marina. Try the Pizza Marinara which is full of juicy prawns and mussels. (Poblado Marinero - Local 4, Los Gigantes)
Hierro Bars & Clubs
Richardson's This bar and pub is located just opposite the Los Gigantes supermarket in Tenerife. It offers good food and very large, cheap drinks. They also have a large DVD library of stand up comedy shows which can be viewed, most of which are incredibly funny.
Abaco Museum House If your idea of nightlife is a little broader than just the pub hopping, then come well dressed to the Abaco Museum House. Here you can dance the night away to classical music in a romantic environment set in an old colonial mansion. (Urb. El Durazno, C/ Casa Grande -Puerto de la Cruz) (Tel: 922-374811)
The Moonlight Bar - The Moonlight Bar, which is situated overlooking the sea near the Torviscas area of Playa de Las Americas, is the place to go for live music. It is open all day long and has a range of entertainment from comedians, bands, and karaoke. Not to be missed is the great cover band 'The Lizard Kings'.
Know a thing or two about Hierro ?
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It now is holiday season and many of us travel to even far destinations. If you are on low budget it often pays off not to take the direct route but to have a stop-over at another airport. In some cases you might have to stay a night or spend a lot of hours at the airport before you can board your connection flight.
Not every airport provides the same comfort and opportunities for people who want to take a nap and may be also want to use some facilities like showers in between two flights. The Guide to Sleeping in Airports is a great website, which collects experiences with airports from travelers around the world. You will find the following information:
- Best and worst airports for sleeping
- Tips & tricks for sleeping at the airport
- A blog from the community
It is a funny place for a very specific purpose. But I am sure you will love it the day you missed the last flight back home…
Related articles:

subset: commoncrawl


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No-Doc Mortgage Mods From Fannie, Freddie
NEW YORK ( TheStreet) -- Fannie Mae (FNMA) and Freddie Mac will begin offering a simpler loan modification initiative to help troubled borrowers avoid foreclosure, the Federal Housing Finance Agency(FHFA) said on Wednesday.
Beginning July 1, servicers will be required to offer borrowers who are behind on their payments by 90 days or more an easy way to lower their monthly payments without requiring financial or hardship documentation.
Borrowers will only have to show willingness to pay by making three on-time trial payments, after which the mortgage will be permanently modified. Documenting income and financial hardship, however, could result in additional savings for the borrower, the FHFA said.
While executives at the agencies said the initiative will cut through the paperwork and ease the process, Fannie Mae Senior Vice President Leslie Peeler also warned that "all homeowners must know that we will be using all the tools available to us to screen for potential strategic defaulters."Fannie Mae's guidance letter to servicers also points to plenty of exclusions when it comes to borrower eligibility. Borrowers will have to be no more than 720 days delinquent. Modifications will be available only on first-lien mortgages and only on those mortgages with a loan-to-value ratio of 80% or more. Those whose mortgage was modified two or more times previously will not qualify. Borrowers with mortgages less than 12 months old will also not be eligible for the initative. For the complete list of eligibility requirements for Fannie Mae, click here. For more on Freddie Mac's guidance, click here. The program is available to borrowers with loans owned or guaranteed by Fannie Mae and Freddie Mac. The program expires August 1, 2015.
Fannie Mae and Freddie Mac have modified 1.3 million loans since being placed into conservatorship in 2008. -- Written by Shanthi Bharatwaj New York. >Contact by Email. Follow @shavenk
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JONES STUDIO® Abstract Blazer
sale $55.65
Step up your nine-to-five game with a printed blazer; this one does wonders for that plain blouse or sheath you thought you'd run out of ways to wear. Allover black and white abstract print. Three-quarter-length sleeves. JONES STUDIO® exclusively for dressbarn. Imported.
- Size shown (4); model is 5'10"
- Fully lined; attached shoulder pads
- 1-button front closure; notch collar
- 97% polyester/3% elastane
- Dry Clean
- sku #:
Available Colors
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building community through media
WYCE is an independent, community radio station serving the communities of Grand Rapids and West Michigan with its on-air FM programming at 88.1 Mhz, and reaching out to the world through online streaming on the Internet.
Posted: 07/03/2012
WYCE and Frederik Meijer Gardens & Sculpture Park present The Tuesday Evening Music Club!
The summer concert series allows visitors of all ages to enjoy the talent of local musicians, beautiful summer weather and the ambience of Meijer Gardens' sculpture and gardens. The entire facility will be open to visitors until 9 PM on concert nights. Guests can bring picnic food or enjoy the Taste of the Gardens Café and amphitheater concessions.
Concerts are free with paid admission to Meijer Gardens and all Tuesday Evening Music Club concerts begin at 7 pm.
July 10 - Grupo Aye / Cabildo
July 17 - Annabelle Road / The Wallace Collective
July 24 - Orpheum Bell / Fauxgrass Quartet
July 31 - The Crane Wives / TBD
August 7 - Skee-Town Stylee / Blue Molly
August 14 - Kari Lynch Band / Delilah DeWylde & The Lost Boys
August 21 - The Icicles / Valentiger
August 28 - Ralston & Friends
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CBS 2 - Search Results
Independence Watches Bridges
INDEPENDENCE (CBS 2/FOX 28) - The rising Wapsipinicon River is causing a lot of concern for people in, and around Independence right now. With three bridges to get people across the river, the Independence Fire Department says there are three benchmarks in the river level to prompt concern. At 16 feet, firefighters begin looking at the Highway 150 Bridge. At 18 feet, the 2nd Street Bridge becomes a concern, but it takes 20 feet before the 1st Street Bridge gets attention.


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Baseline Mesa
Baseline Mesa is a 2,362 ft / 720 m mountain peak near Moapa Valley, Nevada, United States. Based on peakery data, it ranks as the 1915th highest mountain in Nevada and the 40993rd highest mountain in the United States. The nearest peaks are Silica Dome, Seven Sisters, Elephant Rock, Blue Point, Beehive Rock, and Overton Mesa. See the Baseline Mesa map, 3D fly around, and the Baseline Mesa photos to get a better sense of the mountain.
Photos provided by Panoramio are under the copyright of their owners.
Baseline Mesa SUMMIT LOG claim the peakery first ascent!
No one has reported climbing or hiking to Baseline Mesa summit on peakery. If you've climbed this peak be the first to report it! Share your summit log entry and add Baseline Mesa pictures from your climb below. Include the names of the routes or trails you took to the summit and back.
SNAPSHOTedit info
2,362 ft / 720 m
ProminenceHeight Rank
#1918 in Nevada
#41072 in United States
Summited by
3d Fly AroundShow Bigger »
Nearest peaks see on map »
- Silica Dome 2,234 ft / 681 m 1 mi / 2 km away
- Seven Sisters 1,939 ft / 591 m 2 mi / 3 km away
- Elephant Rock 1,857 ft / 566 m 2 mi / 3 km away
- Blue Point 2,096 ft / 639 m 5 mi / 8 km away
- Beehive Rock 2,569 ft / 783 m 5 mi / 8 km away
- Overton Mesa 1,598 ft / 487 m 5 mi / 8 km away


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Tom Lowell
Revolving Door (0)
Who's coming and who's going. Tell us about your job move! Receive the Revolving Door Newsletter with expert analysis by email twice a week.No Revolving Door results were found.
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Fox News Denies Receiving Letter Regarding Ensign Affair - Posted June 19, 2009
Fox News is denying reports the network received a letter from Doug Hampton, whose wife had an affair with Sen. John Ensign, sent five days before Ensign's news conference, detailing the enti... [TVNewser]


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canadian lantus
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Katniss Finally Gets Her Own THE HUNGER GAMES: MOCKINGJAY – PART 1 Poster; Plus New Poster for Paul Bettany's SHELTER
by Perri Nemiroff Posted 108 days ago
We've got a couple new posters to share. Here's what's coming at a glance:
- The Hunger Games: Mockingjay – Part 1 – We've seen two different sets of character posters for the third installment of the Hunger Games franchise (here and here), but neither included one for our heroine, Katniss Everdeen (Jennifer Lawrence). However, Lionsgate finally released one for The Girl on Fire. You can't see her face in it, but it's still something.
- Shelter – We've also got a new poster for Paul Bettany's directorial debut, Shelter. This one stars Jennifer Connelly and Anthony Mackie as two homeless people living on the streets of New York. It's due to screen at TIFF on Friday, September 12th.
Hit the jump to check out the new The Hunger Games: Mockingjay – Part 1 poster as well as the one for Shelter.


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In 2004 Dan Rather tarnished his career forever with a much-criticized report on George W. Bush's National Guard service. Eight years later, the story behind the story can finally be told: what CBS's top-ranking newsman did, what the president of the United States didn't do, and how some feuding Texas pols got the whole ball rolling.
May 1, 2012 | by Joe Hagan | Politics


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The Mount Fitness Centre, Mount Saint Vincent Univ
| Yoga Classes in Halifax Nova Scotia
|The Mount Fitness Centre, Mount Saint Vincent Univ Website
|Yoga Style: Hatha Beginner, Intermediate, All Levels and Yoga for Women
The Mount Fitness Centre 166 Bedford Highway, Halifax
Halifax, Nova Scotia B4C 1S9
|902 457-6369
|Contact:Joanne Burns-Theriault
|Send Message
The Mount Fitness Centre offers Yoga, Pilates, fitness, dance and martial art classes throughout the year. Yoga and Pilate Classes are held in the tranqil and Evaristus located on the unversity campus. Community is welcome. Visit the Mount Saint Vincent University website for more information. Try your first class free. We know you will come back for more.
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Chilled Sipping Chocolate
Yields 4.5 oz (1 serving)
What You'll Need:
1. 30g Askinosie Sipping Chocolate
2. 20g Hot Water
3. 60g Half & Half
4. Cocktail Shaker
To Make:
1. Put the chocolate morsels into a small volume glass (A Gibraltar or Cortado would work nicely) and add 20g of hot water.
2. Stir the chocolate/water mixture until all chocolate has dissolved and the mixture has a glassy appearance.
3. Slowly whisk in 60g of Half & Half.
4. After the Half & Half is fully integrated, pour the mixture into a cocktail shaker and shake with 1/4 cup of ice.
5. Shake for about 10 seconds, then strain drink into the small volume glass. Serve!
Cocoa Nib Iced Coffee
Yields approx 1 gallon. Shelf life is approx 1 week.
What You'll Need:
1. 500g freshly roasted, whole bean coffee
2. 500g Askinosie Roasted Cocoa Nibs
3. 5000g water
To Make:
1. Set your grinder to the coarsest setting and grind coffee.
2. Pour coffee grounds into a Toddy cold brew station and add 2500g of cold water*
3. Pour 500g of Nibs into a separate Toddy cold brew station and 2500g of cold water.
4. Let each Toddy brew sit undisturbed for 8-10 hours.
5. After 8-10 hours, extract the coffee brew mixture into a gallon-sized pitcher, then extract the Nib brew mixture into the same gallon-sized pitcher.
6. Cocoa Nib Iced Coffee is ready to serve! Keep refrigerated.
*If you've never used a Toddy cold brew station before, they're really quite simple. The coffee grounds are fully integrated with cold water, and will continue to brew for 8-10 hours in the plastic cold brew station. Make sure that the cloth filter is placed in the bottom of the plastic vessel before you start brewing, and that the rubber stopper is placed snugly into the opening at the bottom of the container.
Hot Cocoa Recipes
by Reina Leber, Zingerman's Deli
Better Than Average
2 tbsp. Askinosie Cocoa Powder
2 tbsp. sugar
10 oz hot milk (160 degrees. Do not boil)
Mix the cocoa powder and sugar. Slowly stir or whisk in the hot milk. Makes 2–6 servings.
The Best
2 tbsp. Askinosie Cocoa Powder
2 tbsp. Demerara sugar (1 tbsp. white sugar, 1 tbsp. brown sugar)
1 pinch sea salt
6 oz hot milk (160 degrees. Do not boil.)
Mix the cocoa powder, sugar and salt. Slowly stir or whisk in the hot milk. Makes 2 servings.
Askinosie Chocolate Malt Milkshake
by Emma Chapman, ABeautifulMess.com
1, 3 oz Dark Chocolate + Crunchy Sugar Crystals & Vanilla Bean CollaBARation™ Bar, chopped
1 cup milk
6 scoops of vanilla ice cream (or frozen yogurt)
5 tbsp. chocolate malted milk
Optional: whipped cream and chocolate shavings for garnish
In a small pot melt together the milk and dark chocolate until just melted. Remove from heat and allow to cool. In a blender combine the ice cream, malted milk and chocolate milk mixture. Blend until smooth. Garnish with whipped cream and chocolate shavings or mini chips. Drizzle chocolate syrup around the edges of glasses, if you want to be fancy!
Askinosie Chocolate Hazelnut Spread + Peanut Butter Smoothie
by Elsie Larson, ABeautifulMess.com
1 ½ cups coconut milk (frozen in ice cubes is helpful)
1 tbsp. Askinosie Chocolate Hazelnut Spread
2 tbsp. PB2
1 cup greek yogurt
1 tbsp. Askinosie Roasted Cocoa Nibs
½ frozen banana
chocolate granola for garnish
Optional: 1 tsp. Truvia
In a blender, combine PB2 powder, 1/2 cup greek yogurt, 1/2 frozen banana, 1 cup coconut milk. Blend and add to a large glass. Next, rinse your blender and combine 1 tablespoon hazelnut spread, 1 tablespoon chocolate nibs, 1/2 cup greek yogurt, 1/2 cup coconut milk and 4 large ice cubes. If you like things extra sweet, add the Truvia now. Blend and add to your glass.
Hot Cocoa, Tailored
by Laura Silverman, Gluttonforlife.com
2 cups + 3 tbsp. best quality whole milk (ideally from pastured cows), divided
2 tbsp. Askinosie Natural Cocoa Powder
2 tsp. Apollonia spice blend
1 tsp. vanilla extract
3 tbsp. rapadura or organic cane sugar
1 pinch sea salt
2–4 marshmallows, optional
Pour 2 cups of milk into a small saucepan over medium-low heat. Add sugar and vanilla and heat slowly until steaming. Meanwhile, whisk together 3 tablespoons of milk, cocoa powder and Apollonia in a pitcher or large glass measuring cup to form a smooth paste. Pour steaming milk on top of paste and whisk vigorously to combine. Divide between two small mugs and top with marshmallow, if desired.
Chocolate Hazelnut Spread Mug Cake
by Leslie Bilderback, posted on bakepedia.com
Makes 2 Mug Cakes
2 tablespoons unsalted butter
¼ cup Askinosie Chocolate Hazelnut Spread
1 large egg
2 tablespoons milk
1 teaspoon pure vanilla extract
3 tablespoons granulated sugar
6 tablespoons (¼ cup plus 2 tablespoons) self-rising flour
Pinch of kosher salt
¼ cup chopped hazelnuts preferably toasted (optional)
In a large mug, combine the butter and Chocolate Hazelnut Spread.
Microwave for 20 to 30 seconds until melted.
Whisk in the egg with a fork. Stir in the milk, vanilla, and sugar. Add the flour and salt. Beat the batter until smooth. Fold in the hazelnuts.
Divide the batter between two mugs. Microwave separately for 1½ to 2½ minutes each until risen and firm.
Topping Ideas: Whipped cream, Marshmallow Fluff, chocolate ganache, caramel sauce, confectioners' sugar, chopped hazelnuts, or fresh raspberries.
Chocolate Cake with Winter Spices
by Shannon Weber in Feast Magazine
4 oz 70% Cortes, Honduras Dark Chocolate, roughly chopped
1½ cups unbleached all-purpose flour
1 tsp baking soda
1 Tbsp high-quality natural cocoa powder
¾ tsp kosher salt
2 tsp ground ginger
2 tsp Vietnamese cinnamon
½ tsp ground cloves
¼ tsp grated fresh nutmeg
1½ cups dark brown sugar, firmly packed
2 sticks unsalted butter, at room temperature
½ cup unsulphured molasses
1 Tbsp fresh ginger, peeled and finely grated
zest of 2 medium oranges
juice of 1 medium orange
2 eggs, at room temperature
¾ cup boiling water
Preheat oven to 350 °F. Butter the bottom and sides of a 9-inch springform pan. Line bottom with parchment paper; butter parchment liner.
In the top of a double boiler set over just-simmering water, melt chocolate, stirring frequently. When chocolate is completely smooth, set aside to cool slightly.
In a medium bowl, whisk together flour, baking soda, cocoa powder, salt, ground ginger, cinnamon, cloves and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, add brown sugar and butter and beat on high until fluffy, 4 to 5 minutes. Scrape down the sides of the bowl, add melted chocolate and beat until incorporated. Add molasses, grated ginger, orange zest and juice and beat until combined; add eggs, one at a time, beating after each addition and scraping down the sides of the bowl as needed until everything is homogenous. Add the flour mixture to the bowl in 2 parts, mixing for 10 to 15 seconds after each incorporation; scrape down the bowl and mix for 10 seconds more. With the mixer on low, stream in boiling water and mix until batter is completely homogenous, thoroughly scraping through to incorporate any dry patches. Pour mixture into prepared springform pan and bake for 45 to 50 minutes, checking at the 40-minute mark for doneness. Cake is done when a wooden skewer or cake tester inserted in the middle of the cake comes out clean or with a few crumbs, but remains slightly sunken in the center. Transfer pan to a wire rack to cool completely.
Release sides of springform pan and lift it over cake. Transfer cake to serving plate and slice to serve.
Flourless Chocolate (Coconut) Cake
by Emma Chapman, ABeautifulMess.com
6 tablespoons butter
6 eggs
1/2 cup sugar
9 ounces Dark Chocolate + Coconut Sugar & Toasted Coconut CollaBARation Bar
In a double boiler, or in the microwave, melt together the chocolate and butter. Allow to cool for a few minutes. In the meantime, separate the egg whites from the yolks. Add a small amount of the warm chocolate to the bowl with the yolks and stir to combine (this will temper the yolks). Then stir the yolks into the chocolate mixture. Beat the egg whites until they become foamy. While the mixture is running, slowly add in the sugar. Beat until soft peaks form. Gently fold the egg whites into the chocolate mixture. Generously butter the bottom and inside edges of a springform pan. Pour the batter into the prepared pan and bake at 275°F for 45 minutes. Serve with a little more toasted coconut, fresh whipped cream, or vanilla ice cream.
Chocolate Cherry Tart
by Richard Bertinet, posted by Bakepedia.com
1 recipe Bertinet Sweet Pastry (chocolate variation)
12 fresh cherries with stems,
24 cherries preserved in alcohol or syrup, or 24 defrosted frozen cherries
6½ tablespoons kirsch, if using canned or frozen cherries
1 egg, beaten with a pinch of salt, for sealing the pastry
For the chocolate filling:
¾ cup sugar
4 eggs
4 egg yolks
11¼ ounces Askinosie Chocolate (at least 70% cacao)
11/2cups butter
¾ cup all-purpose flour
Askinosie Natural Cocoa Powder, for dusting
Rest the pastry in the refrigerator for at least 1 hour, preferably several, or, better still, overnight.
If using canned or defrosted cherries, drain them and put them into a bowl with the kirsch. Leave to soak overnight.
Lightly grease a removable-bottomed tart pan, 14 by 41/2inches and ¾ inch deep.
Dust your work surface with flour, roll out the pastry 3/16 inch thick, and line the pan. Line with parchment paper and ceramic baking weights. Place in the refrigerator to rest for at least 30 minutes.
Meanwhile, make the chocolate filling: In a mixing bowl, whisk the sugar, eggs, and egg yolks until the mixture is pale and has a creamy, mousse-like consistency.
Break the chocolate into chunks and put into a heatproof bowl. Place this over a saucepan of simmering water—you need enough water to come close to the bottom of the bowl but not actually touch it. Turn the heat very low so that you don't get steam into the bowl, as this can make the chocolate stiffen and look dull. Let the chocolate melt slowly, stirring all the time, then add the butter and keep stirring until it has melted. Take off the heat and add to the sugar and egg mixture, again stirring well until it is all incorporated. Gently fold in the flour and set aside.
Preheat the oven to 375°F.
Remove the pan from the refrigerator, place on a baking sheet and bake for 20 minutes. Lift out the parchment and baking weights, brush the pastry with the beaten egg, then bake for another 10 minutes. Set aside to cool.
Lower the oven to 350°F.
Spread the filling over the cooled pastry up to the top, then push the cherries into it, leaving some of the fruit showing (if using fresh cherries, leave the stems sticking out). Put back on the baking sheet and return to the oven for 12 minutes, until just set. The filling will have risen a little, but, like a chocolate brownie, it should be only just firm to the touch, as it will set a bit more when it cools. Leave in the pan for about 15 minutes, then lift out and cool on a rack.
The tart can be served either warm and gooey, or completely cooled, when the chocolate will be a bit firmer. Dust with cocoa powder before serving.
Chocolate Opera Cake
by Kesha Alexander, sharedsugar.com
chocolate cake layers
3/4 cup Askinosie Natural Cocoa Powder
2 cups sugar
1-3/4 cup flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 cup milk
2 teaspoons vanilla
1 cup boiling water
coffee buttercream
3 egg yolks
1/3 cup sugar
1/4 cup milk
1 tablespoon coffee, at room temperature
1/2 teaspoon instant espresso or instant coffee
1 cup (2 sticks) unsalted butter, at room temperature
chocolate charlotte
6 ounces Askinosie Chocolate, chopped in small pieces
1-1/2 cups heavy cream
3 egg yolks
2/3 cup sugar
1/4 cup water
coffee sauce
1/4 cup coffee, at room temperature
1 tablespoon coffee liqueur like Kahlua
chocolate ganache
8 ounces Askinosie Chocolate, chopped in small pieces
6 tablespoon unsalted butter
1/3 cup corn syrup
1/3 cup orange liqueur like Triple Sec
1 cup roasted cocoa nibs
make the cake layers
Preheat the oven to 350 degrees. Cut out wax paper the size of three 8 or 9-inch cake pans. Line the pans with the wax paper and butter and flour the bottom and sides of the pan. In a large bowl, sift together the dry ingredients and mix together. In a saucepan, bring 1 cup of water to a boil.
In a large bowl, beat eggs on medium speed with an electric mixer (use paddle attachment if you have the option). Slowly add the oil, milk and vanilla. Beat until well combined. Then add dry ingredients and beat on medium just until combined. Add boiling water and stir by hand until combined. Divide the batter between the three cake pans. The pans won't appear very full but the cakes will rise in the oven. Bake cakes for 18-24 minutes or until a toothpick comes out almost clean. Try to pull the cakes from the oven before the toothpick comes out clean, a few crumbs on the toothpick are good. Cool cakes on rack. Once completely cooled, run a knife around the edge of the pans and turn the cakes out on to cooling racks.
make the coffee buttercream
While the cakes are baking, you can make the buttercream. In a medium bowl, mix the egg yolks and 1 tablespoon of sugar with an electric mixer until thick and pale. This will take about 5 minutes or more. In a small saucepan, bring the milk just to a boil. Stir in the rest of the sugar, the coffee and instant espresso or instant coffee. While constantly whisking the yolks, pour in 1/3 of the hot milk mixture. Then pour the whole mixture back into the saucepan. Stir the mixture constantly and cook on medium until you seem small bubbles. Remove from heat and pour into a clean mixing bowl and bean on medium to high until the mixture thickens and doubles in size, about 5-6 minutes. Beat in butter one tablespoon at a time until the mixture turns white and fluffy.
make the chocolate charlotte
Melt chocolate in the microwave in 30 second increments; set aside. Whip the heavy cream with an electric mixer until it holds soft-medium peaks.
Place the eggs yolks in a double boiler with water in the bottom pan. Heat yolks over low to medium heat, keeping an eye that they don't get to hot and scramble. In a small saucepan, bring sugar and water to a boil. Whisking yolks constantly, stir in the sugar syrup. Continue whisking quickly until the mixture thickens. Pour mixture into a medium bowl and mix on medium until it cools to room temperature. Beat in melted chocolate until it is very well combined. Then, using a rubber spatula, fold in the whipped cream until the charlotte is all the same color. Chill until ready to use.
make the coffee sauce
In a small bowl, combine the coffee and coffee liqueur. Set aside.
make the chocolate ganache
In the microwave, melt the chocolate in 30 second increments. Add the butter and stir until well combined. Whisk in the corn syrup and liqueur. Let the mixture stand for 10 minutes before using.
assemble the cake
The easiest way to assemble is by using a spring-form pan lined with plastic wrap. Place one layer of the cake in the spring-form pan. Liberally brush on the coffee sauce. Top evenly with one cup of the mousse. Place the second cake layer on top of the charlotte. Liberally brush the top of the cake with the coffee sauce. Top with 1 to 1-1/2 cups of the buttercream. Stack the third cake layer on the buttercream and liberally brush the cake with the coffee sauce. Chill the cake for 10-15 minutes.
Once the cake is chilled, turn the cake over onto a plate. Pour the ganache over the cake starting in the middle and spreading it out over the cake and down the sides. Spread the ganache evenly on the sides of the cake. Sprinkle the sides and/or top of the cake with roasted cocoa nibs. Chill the cake for at least four hours or overnight. Before serving, brink cake to room temperature. Store the cake in the refrigerator for up to two days.
Flourless Chocolate Walnut Cookies
by Kesha Alexander, sharedsugar.com
3 cups powdered sugar
½ cup + 3 tbsp. Askinosie Natural Cocoa Powder
½ tsp. good sea salt
3 large egg whites, at room temperature
1 tbsp. vanilla extract
2 cups walnuts, toasted and chopped
Preheat oven to 350 degrees. Prepare a baking sheet with parchment paper. The parchment paper is essential in order for the cookies to come off the baking sheet in one piece. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar, cocoa powder and salt. Mix to combine. With the mixer running, in three stages add the egg whites. Then add the vanilla. Mix on medium speed for 5 to 10 minutes, until the mixture becomes slightly thick (batter should not run; don't under mix). I tend to mix on the longer side because I like my cookies a bit fluffier. Stir in the toasted and chopped walnuts and mix thoroughly by hand. Using an ice cream scoop or large spoon, scoop 2-inch dollops of the batter onto the parchment-lined baking sheet. Place nine dollops per sheet, about 2 inches apart. Place baking sheet in oven and lower the temperature to 320 degrees. Bake for 14–16 minutes. The cookies are done when small cracks appear on the surface. Remove baking sheet from the oven. When cookies are still slightly warm, remove from parchment paper and cool cookies on wire rack. Store cookies in an airtight container for a few days.
Chocolate Amaretto Truffles
by Sherry Page, Culinary Getaways
8.8 oz chopped Askinosie Chocolate
½ cup heavy cream or creme fraiche
2–3 tbsp. amaretto
Askinosie Natural Cocoa Powder
You will also need:
Saucepan and lid
Chef's knife
Small bowl
Plate for serving
Cut the chocolate into small pieces and set aside. Heat the cream uncovered in a saucepan over medium heat until it is starting to bubble. Remove from heat and add the chocolate. Let it sit covered for 5 minutes. Uncover and stir until creamy. Add the amaretto and stir again to combine. Cover and refrigerate until set (about 2–3 hours). Remove from the refrigerator and let sit at room temperature for about 10 minutes until it is pliable enough to shape. Scoop out a teaspoonful of chocolate and quickly shape with your hands into a small ball. Roll in cocoa powder. When all truffles have been rolled and coated, cover tightly. Refrigerate again until ready to serve. About 30 minutes before serving, place the truffles onto a serving tray to rest at room temperature.
Optional Toppings: Kahlua, champagne, wine, chopped nuts, melted chocolate, coconut, etc.
Missouri Black Walnut-Caramel Tart Topped with Chocolate Ganache
Crust Ingredients:
2½ cups all-purpose flour
2 sticks unsalted butter, chilled, and cut into 1-inch pieces
1 tsp. salt
1 tbsp. granulated white sugar
½ cup ice water, or less depending on dough
Black Walnut-Caramel Filling Ingredients:
1½ cups sugar
¼ cup water
1 stick butter
½ cup cream
2½ cups Missouri black walnuts, coarsely chopped (there should be large chunks)
salt to taste
Ganache Ingredients:
8 oz finely chopped Askinosie Del Tambo 70% Dark Chocolate
1 cup heavy cream
For Garnish:
Coarsely chopped Askinosie chocolate shards
In a large bowl or food processor, blend flour, butter, salt and sugar until the mixture resembles coarse pea-sized meal. Be careful not to over-mix. Add ¼ cup ice water and process. Dough is sufficiently hydrated when it stays together when pinched. Add water as necessary to get to this stage. Form the dough into a disk. Dust the dough with flour and chill, wrapped in plastic, for 1 hour. Preheat oven to 400°F. Roll out dough to fit tart pan with removable bottom. Press dough evenly into tart pan. Trim the top edge. Place parchment paper or aluminum foil onto surface of dough and fill to the top with pastry weights or dried beans. Bake 20 to 25 minutes, until golden brown. Let cool. This recipe makes two 9-inch crusts; freeze the second to have on hand the next time you bake. Place sugar and water in a heavy 6- or 8-inch saucepan or deep skillet over medium heat. Cook, gently shaking pan occasionally, until sugar melts. Continue to cook, stirring occasionally and scraping sides with a heat-proof spatula, until mixture turns a deep amber color. Reduce heat to low and carefully add butter and cream. This will splatter, so be very careful. Cook, stirring constantly, until butter melts and mixture is blended evenly. Stir in walnuts and a large pinch of salt, then pour into crust. Allow tart to cool before topping with ganache. Place chopped chocolate in medium mixing bowl. In a small saucepan, bring cream to a boil over high heat (watch that it does not boil over) and pour over chocolate. Wait a few minutes to allow cream to melt chocolate, then blend well. Pour warm ganache over cooled tart. Allow ganache to set in refrigerator, approximately 1 hour. Cut tart into 12 wedges. Place each wedge onto an individual plate, sprinkle with chopped shards of Askinosie chocolate.
Askinosie Chocolate Brownie Pops
by Zoku Quick Pops
Chocolate Base Ingredients:
¾ cup (6 oz) water
2 oz 70% San Jose Del Tambo, Ecuador Dark Chocolate Bar, chopped
3 tbsp. sugar
3 ½ tbsp. 2% milk
1 tbsp.+ ½ tsp. sweetened condensed milk
1 ½ tsp. water
Quick Shell Ingredients:
⅔ cup (4 oz) 70% San Jose Del Tambo, Ecuador Dark Chocolate Bar, chopped
⅓ cup (2.5 oz) refined coconut oil
Optional Extra Ingredients:
½ cup coarsely chopped pistachios, toasted
1 fudge brownie, chopped into 24 (1" x ¼" x ¼") pieces
Chocolate Base Directions:
In a small saucepan over very low heat, whisk together the ¾ cup water, 2 oz chocolate and sugar until the chocolate has completely melted (do not boil) and chocolate granules have dissolved, about 5 minutes (test by dipping a clean spoon into the mixture; if you don't see many chocolate specks, it's ready to come off the heat). Let cool slightly (about 10 minutes). Whisk in the 2% milk, condensed milk, and 1 ½ tsp. water. Refrigerate until cook, whisking occasionally to prevent a skin from forming.
Quick Shell Directions:
In a double broiler over barely simmering water, whisk together the chocolate and coconut oil until the chocolate has completely melted. Remove from heat and let cool completely before applying to pops.
Assembling the Pops:
Insert sticks into popsicle maker molds and pour the chocolate base, pausing to add pistachios and brownie pieces on each side until you reach the top. Let freeze completely, and then remove pops.
Decorate the Pops:
Dip pops into the Chocolate Quick Shell and immediately sprinkle with pistachios. Wait a few seconds for the shell to completely harden and enjoy. Repeat with remaining pops. Yields 6 depending on size of popsicle molds.
Gluten-Free Butter Cookies with Chocolate Hazelnut Filling
Cookie Ingredients:
½ cup unsalted butter
⅓ cup granulated sugar
1 large egg
1 and ½ tsp. pure vanilla extract
1 cup rice flour mix (recipe below)
¼ tsp. baking powder
¼ tsp. xanthan gum
⅛ tsp. salt
Askinosie Chocolate Hazelnut Spread
Brown Rice Flour Mix Ingredients:
2 cups brown rice flour
⅔ cups potato starch (not potato flour)
⅓ cup tapioca flour
Preheat the oven to 325 degrees and line a baking sheet with parchment paper. Beat the butter and sugar together in a large bowl until it is light and creamy. Add the egg and vanilla and mix until smooth. Add flour, baking powder, xanthan gum, and salt; beat until a soft smooth dough is formed. Shape the dough into a flat square, wrap in wax paper and refrigerate for 30 minutes. Drop half the dough in small mounds across a large sheet of plastic wrap. Fold the plastic over the dough and shape into a long one-inch diameter log. Twist the ends of the plastic and smooth the log by rolling it back and forth on the counter. Repeat with second half of the dough. Refrigerate both logs until well chilled. Using a sharp knife, slice the chilled dough into ¼" slices and place 1" apart on a cookie sheet. Bake 12–15 minutes. Once the cookies have cooled, make sandwiches using the chocolate hazelnut spread.
Chocolate Ganache Truffles
3.5 bars (300g) any Askinosie Chocolate dark chocolate bar, chopped
6 oz heavy whipping cream
Askinosie Chocolate Natural Cocoa Powder (for dusting)
Place chocolate in a large, shallow, and wide, heatproof bowl. In a large, deep, heavy bottomed pan, on medium-low heat, bring heavy cream to a boil.* Turn down the heat and let the cream continue with a slow boil for a full minute. Stir often, making sure the cream does not burn or foam to reach the top of the pan. Immediately take the cream from the heat and pour all over the chopped chocolate all at once. The cream must cover all of it and will melt the chocolate. Briefly mash the large pieces down into the cream with a wire whisk. DO NOT STIR. The mixture should sit for at least 2 to 4 minutes (or more) until the chocolate starts to melt. When the chocolate has somewhat melted, stir the ingredients together with a heatproof rubber spatula. Begin stirring in the center in concentric circles, and gradually widen it towards the edges of the bowl to pull in more chocolate. Do not whip air into it, but mix it thoroughly until combined. Continue stirring from the center out to melt all of the chocolate. Don't overwork the chocolate mixture beyond combining, as it can curdle and turn into a gray, grainy mess. When mixed, the ganache should be smooth and glossy. Press a piece of plastic wrap on the surface to prevent a skin from forming and place it in the refrigerator for 15–30. Ganache should be very firm. Using a teaspoon, scoop out some ganache, roll into a ball between the palms of your hand. Make the shapes no more than ¾- to 1-inch wide in diameter. Work quickly because hands are very warm and will quickly soften the ganache. If ganache becomes soft, chill briefly to harden. Finally, roll truffles in cocoa powder to coat lightly.
Snow-Capped Red Velvet Cookies
Cookie Ingredients:
¼ cup Natural Cocoa Powder
1 stick unsalted butter, softened
1 ½ cups brown sugar
1 tsp. vanilla extract
2 eggs
3.5 oz. 70% San Jose Del Tambo, Ecuador Dark Chocolate Bar, melted
1 ¼ cups flour
2 tsp. baking powder
2 tbsp. red food coloring*
¼ cup sugar
¼ cup confectioner's sugar
Cookie Instructions:
Preheat oven to 350 degrees. Combine butter, brown sugar and vanilla until fluffy, about 3 to 4 minutes. Add the eggs and melted dark chocolate and beat until smooth. Next add the flour, baking powder, unsweetened cocoa powder and red food coloring and beat until combined. Finally, fold the extra chopped chocolate into the batter. Refrigerate dough for at least 1 hour. After refrigerated, using a cookie dough scoop, form balls and roll into confectioner's sugar. Place onto cookie sheet lined with parchment paper. Leave at least 2 inches between each cookie, as they will spread. Bake for about 12 minutes or until the edges are set and the center has begun to crack. Allow for cookies to cool on baking sheet.
*For the red food coloring, I used Wilton Christmas Red gel food coloring instead of the liquid version. This gives the cookies that true shade of 'red velvet'.
Chocolate Caramel Tartlets
Chocolate Dough Ingredients:
4 oz unsalted butter, at room temperature
½ cup sugar
1 large egg, at room temperature
½ tsp. salt
½ tsp. vanilla extract
¾ cup all-purpose flour
¼ cup rice flour (or use 1 cup, all-purpose flour, total)
6 tbsp. cocoa powder
Salted Caramel Filling Ingredients:
4 oz (115g) soft, salted butter caramels
3 tbsp. heavy cream
Ganache Ingredients:
4.5 oz (130g) bittersweet chocolate, chopped
6 tbsp. (90ml) heavy cream
flaky sea salt
1. To make the tartlet dough, beat the butter and the sugar just until smooth in the stand mixer with the paddle attachment, or by hand. Add the egg, salt, and vanilla, and beat until smooth. In a separate bowl, whisk together the all-purpose flour, rice flour, and cocoa powder, then mix it into the creamed butter.
2. Butter the indentations of two mini-muffin tins with 12 places in each, or one mini-muffin tin with 24 places. Pinch off pieces of dough and roll each into a ¾-inch (2cm) ball. As you work, put the dough balls in the indentations of the muffin tins. Take your thumb and press the dough down in the center of each indentation, then use your thumb to press the dough up the sides. (If the dough is sticky, dampen your thumb very lightly with water or oil.) Freeze the pans of dough for 20 minutes.
3. Preheat the oven to 350ºF (180ºC).
4. Bake the tartlet shells for 8 to 10 minutes, until the dough appear dry and cooked. Remove from oven and use the handle of a wooden spoon to widen and smooth the inside of the little tartlet shells, pressing the dough that's puffed up somewhat firmly against the sides. Let cool completely, then remove the tartlet shells from the muffin tins—the tip of a paring knife might be needed to help aid them out—and set them on a wire cooling rack.
5. Make the caramel filling by warm the cream with the caramels in a small saucepan over low heat, stirring, until the caramels are melted and the mixture is smooth. Divide the caramel into each of the tartlet shells.
6. Make the chocolate ganache* by heating the cream in a small saucepan. Remove from heat and add the chopped chocolate. Let it sit for a minute, then whisk the chocolate into the cream until the mixture is smooth.
7. Top each tartlet with some of the ganache and take a butter knife or small metal spatula and swipe off the excess. Sprinkle each tartlet with a few grains of sea salt.
Askinosie Chocolate Cupcakes + Chocolate Frosting
by Carrie G.
Cupcake Ingredients:
2 cups sugar
2 cups flour
1 stick of butter
½ cup vegetable oil
4 tbsp. (heaping) Askinosie Chocolate Natural Cocoa Powder
1 cup water
½ cup buttermilk*
1 tsp. vanilla
½ tsp. salt
1 tsp. baking soda
2 egg
Chocolate Buttercream Frosting Ingredients:
6 oz 77% Davao, Philippines Dark Chocolate Bar (although any of the Askinosie dark chocolate bars will work well), chopped
6 cups confectioner's sugar
⅓ cup Askinosie Chocolate Natural Cocoa Powder
2 sticks unsalted butter, room temperature
2 tsp. vanilla extract
¼ cup to ⅓ cup milk
Cupcake Directions:
Preheat oven 350 degrees. Mix sugar and flour together in a large mixing bowl, set aside. Melt butter in a small pan on the stove. Add vegetable oil, cocoa and water. Bring to a boil. Pour cocoa mixture into sugar/flour mixture. Mix with a hand mixer for 5 minutes. Add buttermilk,* vanilla, salt, baking soda and eggs and mix again until thoroughly combined. Divide mixture into cupcake pan, bake for 30–35 minutes. Let cake cool completely before serving.
If you don't have buttermilk, use ½ cup of milk and 1 tbsp. apple cider vinegar (preferred) mixed together.
Chocolate Buttercream Frosting Directions:
In a double broiler, melt dark chocolate, stir to help the melting process. While the chocolate is melting, combine cocoa powder, confectioner's sugar and butter in a large mixing bowl. Beat together until the mixture begins to look crumbly. Stop mixer and add melted dark chocolate. Mix on low to combine. Start adding milk (¼ cup) slowly. More milk may be needed to reach the consistency you desire. Mix in vanilla extract. Makes frosting for about 24 cupcakes or a 9x13 sheet cake.
Askinosie Chocolate Truffle Tarts
Makes 6 tarts
by Tyler Florence
Chocolate Crumble Shells Ingredients:
1 ½ cups fine chocolate wafer crumbs
6 tbsp. melted butter
Truffle Filling Ingredients:
½ cup heavy cream
8 oz Askinosie dark chocolate (about 3 bars), broken into pieces
1 tsp. vanilla extract ¼ cup Askinosie Natural Cocoa Powder, for garnish
6 fresh raspberries, plus extra for serving
In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Set aside while you prepare the shells. Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 ½ inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours. Sprinkle some Askinosie Natural Cocoa Powder on top of the tarts and top with a raspberry or two.
Bittersweet Chocolate Chunk Cookies
Makes 4 dozen
2 ¼ cups flour*
1 tsp. baking soda
¼ tsp. salt
¼ tsp. ground cinnamon
6 oz (1 ½ sticks) unsalted butter, room temperature
¼ cup vegetable shortening
1 ¼ cups sugar*
2 eggs
2 ½ tsp. vanilla*
4 oz Askinosie dark chocolate, melted and cooled
12 oz Askinosie dark chocolate, chopped into ½-inch chunks
1 cup chopped pecans*
Preheat oven to 375 degrees. Mix together the flour, baking soda, salt, and cinnamon. With an electric mixer, cream the butter and shortening until light. Beat in the sugar, ¼ cup at a time. Beat in the eggs, one at a time, stir in the vanilla and melted chocolate. Add the flour mixture, one-third at a time, stirring until just blended. Fold in the chocolate chunks and pecans. Drop rounded tablespoons of the dough, two inches apart, onto greased cookie sheets. Bake for 10 to 12 minutes or until firm to the touch. Cool for few minutes on the cookie sheets. Transfer to a wire rack and cool completely.
For flour:
1 ¼ cups flour (King Arthur white unbleached-all purpose flour)
1 cup (King Arthur all-natural whole wheat flour) to equal the 2 cups of flour
For sugar:
¾ cup dark brown sugar
½ cup sugar
For vanilla:
1 ½ tsp. pure Mexican pure extract
1 tsp. Pure Chocolate extract (Star Kay White's)
Fresh ground nutmeg (about ½ tsp.)
For the nuts addition:
¾ cup shelled pistachios
¾ cup chopped dried apricots
¼ cup Askinosie Roasted Cocoa Nibs in addition to the chopped chocolate
Dark Chocolate Pie with Cocoa Nib Praline
Crust Ingredients:
10 tbsp. (1 ¼ sticks) unsalted butter, melted
¼ cup sugar
1 teaspoon coarse kosher salt
1 ⅓ cups all purpose flour
Cocoa Nib Praline Ingredients:
¼ cup light corn syrup
½ cup sugar
1 tbsp. (packed) golden brown sugar
1 tsp. coarse kosher salt
1 tbsp. unsalted butter, room temperature
1 tsp. coarse kosher salt
¼ cup Askinosie Chocolate Roasted Cocoa Nibs
¼ cup pecans, chopped
Chocolate Filling Ingredients:
¼ cup pecans, chopped
6 large egg yolks
2 ¼ cups whole milk, divided
⅔ cup (packed) golden brown sugar
1 tsp. vanilla extract
6 tbsp. Askinosie Natural Cocoa Powder
4 tsp. cornstarch
4 oz Askinosie Chocolate, chopped
3 tbsp. unsalted butter
1 ½ cups chilled whipping cream
3 tbsp. powdered sugar
Crust Directions:
Preheat oven to 350 degrees. Butter 9-inch-diameter glass pie dish. Mix melted butter, sugar, and salt in medium bowl. Add flour and mix until well blended. Press dough onto bottom and up sides of prepared dish; crimp edges decoratively. Bake crust until golden brown and cooked thorough, about 18 minutes. Cool crust completely on rack. Maintain oven temperature.
Cocoa Nib Praline Directions:
Line rimmed baking sheet with parchment paper. Whisk first 5 ingredients in medium bowl to blend. Stir in cocoa nibs and chopped pecans. Drop mixture by tablespoonfuls onto prepared sheet, spacing 1 inch apart. Bake until mixture spreads and is deep golden brown, about 18 minutes (mixture will flow together into 1 piece on baking sheet). Remove from oven; cool completely on sheet. Break praline into irregular pieces or shards. (Can prepared 1 day ahead. Store airtight in singe layer at room temperature.)
Chocolate Filling Directions:
Bring 2 cups milk to simmer in heavy medium saucepan; remove from heat, Whisk egg yolks, brown sugar, vanilla and remaining ¼ cup milk to blend in medium bowl; whisk in natural cocoa powder and cornstarch until smooth. Gradually whisk in hot milk mixture. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and boils. Remove from heat. Add chocolate and butter; whisk until melted and smooth. Pour filling into cooled pie crust. Refrigerate until filling is cold and set, about 4 hours (can be prepared 1 day ahead. Cover and keep chilled).
Using electric mixer, beat cream and powdered sugar until soft peaks form. Cut pie into wedges. Serve with whipped cream and praline pieces.
Chocolate Chip Cookies
Makes approximately 60–75 cookies
by Meme (Shawn Askinosie's Mother-In-Law)
1 cup butter
½ tsp. salt
1 cup sugar
1 tsp. baking powder
1 cup brown sugar (may cut to ½ cup)
1 tsp. baking soda
2 eggs
2 70% San Jose Del Tambo, Ecuador Dark Chocolate Nibble Bars, chopped
1 tsp. vanilla
2 cups flour
1 or 1 ½ cup oatmeal ground to fine powder
½ cup Askinosie Roasted Cocoa Nibs in blender or food processor
1 or 1 ½ cup chopped nuts
Cream butter and sugars. Add eggs and vanilla. Blend flour, oatmeal, salt, baking powder, and baking soda. Add chocolate chips, Nibs, and nuts. Roll into balls and place 2-inches apart on cookie sheet. Bake 8 minutes at 375 degrees.
Frosted Brownies
by Meme (Shawn Askinosie's Mother-In-Law)
Brownie Ingredients:
1 ½ cup flour
1 cup melted butter (2 sticks)
1 cup melted butter (2 sticks)
2 cups sugar
4 eggs
½ tsp. baking powder
1 cup (+) nuts
½ tsp. salt
2 tsp. vanilla
½ cup Askinosie Natural Cocoa Powder
Frosting Ingredients:
3 tbsp. butter
2 tbsp. milk
2 tbsp. Askinosie Natural Cocoa Powder
1 tsp. vanilla
½ cup powdered sugar
Brownie Directions:
Mix flour, sugar, baking powder, salt and cocoa. Pour melted butter over dry ingredients. Mix and add eggs, nuts and vanilla. In a greased 13x9x2 pan, bake at 350 degrees for 30 minutes.
Frosting Directions:
Melt butter in medium pan. Stir in cocoa until dissolved. Add powdered sugar, milk and vanilla. Mix well.
Chocolate Pie
by Meme (Shawn Askinosie's Mother-In-Law)
6 tbsp. Askinosie Natural Cocoa Powder
1 tbsp.flour
4 tbsp. butter
1 cup sugar
2 cups milk
2 egg yolks
2 tbsp. corn starch
1 tsp. vanilla
Dissolve cocoa into 2 tbsp. butter. Add milk over medium feat and stir until well-mixed. Mix corn starch, flour and sugar together and slowly add to milk mixture. Cook, stirring constantly until it begins to thicken. Beat egg yolks together. Remove ½ cup of milk mixture and slowly add to eggs and mix. Add to milk mixture while stirring constantly and cook until thick. Add the other 2 tbsp. butter and 1 tsp. vanilla and stir. Pour into 9" baked pie shell. Top with whipping cream, cool whip, or meringue.
Askinosie Chocolate Cake + Chocolate Icing
by Carrie G.
2 cups sugar
1 cup water
2 cups flour
1/2 cup buttermilk *
1 stick of butter
1 tsp. vanilla
½ cup vegetable oil
½ tsp. salt
1 tsp. baking soda
4 tbsp. (heaping) Askinosie Natural Cocoa Powder
2 eggs
Preheat oven to 350 degrees. Greasse and flour 9x13 pan. Mix sugar and flour together in a large mixing bowl, set aside. In a small pan on the stove melt butter, then add vegetable oil, cocoa and water, bring to a boil. Pour cocoa mixture into sugar/flour mixture. Mix with a hand mixer for 5 minutes. Add buttermilk, vanilla, salt, baking soda and eggs and mix again until thoroughly combined. Pour into baking pan, bake for 30–35 minutes. Let cake cool completely before serving.
* Substitution:
If you don't have buttermilk, use ½ cup of milk and 1 tbsp. apple cider vinegar (preferred) mixed together.
For Icing:
3 tbsp. butter
2 tbsp. milk
2 tbsp. Askinosie Natural Cocoa Powder
1 tsp. vanilla
1/2 C. powdered sugar
Melt butter in medium pan. Stir in cocoa until dissolved. Add powdered sugar, milk and vanilla. Mix well.
Soft Chocolate Chip Cookies
by Brenda
4 ½ cups all-purpose flour
2 tsp. baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 (3.4 oz) pkgs instant vanilla pudding mix
4 eggs
4 cups Askinosie Dark Chocolate Bars, chopped
2 cups chopped pecans (optional)
Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside. In a large bowl cream together the butter, brown sugar and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the dark chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes depending on the size of your dough. Edges should be golden brown.
Oatmeal Pancakes with Peanut Butter Maple Sauce and Chocolate Butter
Yields 4 servings
by Kristina Filler
¾ cup rolled oats
3 tbsp. brown sugar
1 ½ cups flour
3 tbsp. sugar
1 ½ tsp. baking powder
1 tsp. salt
1 ¼ cups milk
2 eggs, separated
3 tbsp. butter, melted, plus more (unmelted) for serving
Maple syrup, for serving
¼ cup natural peanut butter (I used Justin's)
3 tbsp. maple syrup
1 tbsp. honey
2 tbsp. lukewarm water
½ stick salted butter, softened (you can use unsalted if you prefer a sweeter butter, but I needed the salty to balance the sweet peanut butter sauce)
1 tbsp. + 1 tsp. Askinosie Chocolate Hazelnut Spread
1 tbsp. + 1 tsp. light brown sugar
2 bananas, chopped
In a medium bowl, whisk together the flour, rolled oats, brown sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined. Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter. Grease the griddle and ladle on ¼-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 ½ to 2 minutes. Flip and cook through, 1 minute more. Preheat your oven to 200°. Keep the prepared pancakes warm in the oven while you prepare your toppings. For the Peanut Butter Maple Sauce, mix the peanut butter, maple syrup, honey and water until blended. For the Chocolate Butter, mix the butter, chocolate hazelnut spread and sugar. Note: If you don't have a microwave, the patience to wait for butter to soften, or a whisk, chop the butter into small pieces. Stick a fork under a stream of hot water, dry it off quickly with a hand towel and mash the butter pieces. Add the chocolate hazelnut spread and sugar and mix until blended. To serve, top the warmed pancakes with a smear of the Peanut Butter Maple Sauce, a dollop of the Chocolate Butter and some sliced bananas. Enjoy!
Roasted Cocoa Nib Meat Rub
by Shawn Askinosie
crushed cocoa nibs
small amount of fennel pollen
coarse sea salt
Cocoa Nib Quick Bread (Gluten Free)
by Susan McKenna Grant at La Petraia
130 grams cocoa nibs
3 eggs
100 grams chestnut honey
50 grams yogurt
20 grams unblanched whole roasted almonds or hazelnuts
1 ½ tsp. cinnamon
⅛ tsp. ground coriander (optional)
¼ tsp. allspice (optional)
1 tsp. baking soda
⅛ tsp. salt
1 cup mixed dried fruit (I use Petraia raisins and our dried mulberries)
Preheat your oven to 165° C and prepare 1 loaf tin. Place everything but the dried fruit in a blender and process to a smooth batter. Fold in the dried fruit and transfer to your prepared loaf tin. Bake for 40 minutes or until a cake tester comes out clean.


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Radial Versus Femoral Arterial Access for Cardiac Catheterization: Comparison of Complications at 30 Days
Cardiac catheterization has traditionally been performed via access to the arterial circulation from the femoral artery located in the groin. As an alternative to this approach, the radial artery, located in the arm, is gaining wider use in clinical practice. Multiple studies have demonstrated that cardiac catheterization via the radial approach has a very low complication rate, in the short term. This study is intended to determine if there are any differences in the long term complication rate between radial artery cardiac catheterization as compared with femoral artery cardiac catheterization.
Study Design
Observational Model: Cohort, Time Perspective: Prospective
Radial Artery Occlusion
Allen's test, Distal pulses
Creighton University Medical Center
United States
Not yet recruiting
Creighton University
Results (where available)
- Source: http://clinicaltrials.gov/show/NCT01019330
- Information obtained from ClinicalTrials.gov on July 15, 2010
Clinical Trials
Predictive Value of Allen's Test Result in Elective Patients Undergoing Coronary Catheterization Through Radial Approach
The study will evaluate the feasibility and safety of radial approach in patients undergoing coronary catheterisation without any restrictions based on the results of Allen's test.
Hand Grip Test and Transradial Coronary Procedures
Transradial coronary procedures are gaining in popularity worldwide. A possible complication of transradial approach is the occlusion of the radial artery that in most cases is asymptomati...
Radial Artery Clamp Times in Patients Undergoing Diagnostic Cardiac Catheterization Via Transradial Approach
The investigators will assess the effect of different times of radial clamp post procedure on radial artery occlusion and bleeding.
Study of Endoscopic Versus Open Harvest of the Radial Artery in Coronary Artery Bypass Surgery
The purpose of this study is to compare the safety and effectiveness of minimally invasive endoscopic harvest of the radial artery to the conventional open method of radial artery harvest ...
Radial Optic Neurotomy in Central Retinal Vein Occlusion : a Randomized Trial
Natural evolution of severe central retinal vein occlusion with low visual acuity is very poor. A randomized clinical trial will compare troxerutin and platelet anti-aggregating agents (dr...
PubMed Articles
Ophthalmic artery occlusion after carotid revascularization.
Distal embolization resulting from carotid angioplasty and stenting (CAS) occurs mainly in the cerebral hemisphere. We report a case of ophthalmic artery occlusion after carotid revascularization. A 7...
Predictors of Outcome following Stroke due to Isolated M2 Occlusions.
Factors influencing outcome after cerebral artery occlusion are not completely understood. Although it is well accepted that the site of arterial occlusion critically influences outcome, the majority ...
A case of acute brachial artery occlusion after transradial coronary intervention.
In 2010, a 49-year-old man was admitted to our hospital with chest pain. Angiography via the radial approach was performed. Acute brachial artery occlusion was present after the procedure. By transcat...
Successful angioplasty for radial artery chronic total occlusion in a patient with digital gangrene.
Critical hand ischemia caused by chronic occlusive arterial disease is an uncommon condition. Diabetes mellitus and chronic renal insufficiency are the concomitant conditions in most of these patients...
Symptomatic radial artery thrombosis successfully treated with endovascular approach via femoral access route.
Radial access has been increasingly utilized for coronary intervention due to higher safety profile in comparison to femoral access site with lower bleeding rate. Radial artery occlusion is not uncomm...
Medical and Biotech [MESH] Definitions
Ulnar Artery
The larger of the two terminal branches of the brachial artery, beginning about one centimeter distal to the bend of the elbow. Like the RADIAL ARTERY, its branches may be divided into three groups corresponding to their locations in the forearm, wrist, and hand.
Coronary-subclavian Steal Syndrome
A complication of INTERNAL MAMMARY-CORONARY ARTERY ANASTOMOSIS whereby an occlusion or stenosis of the proximal SUBCLAVIAN ARTERY causes a reversal of the blood flow away from the CORONARY CIRCULATION, through the grafted INTERNAL MAMMARY ARTERY (internal thoracic artery), and back to the distal subclavian distribution.
Brachial Artery
The continuation of the axillary artery; it branches into the radial and ulnar arteries.
Coronary Artery Bypass
Surgical therapy of ischemic coronary artery disease achieved by grafting a section of saphenous vein, internal mammary artery, or other substitute between the aorta and the obstructed coronary artery distal to the obstructive lesion.
Radial Artery
The direct continuation of the brachial trunk, originating at the bifurcation of the brachial artery opposite the neck of the radius. Its branches may be divided into three groups corresponding to the three regions in which the vessel is situated, the forearm, wrist, and hand.


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By Robin Llewellyn, February 26, 2014. Source: Intercontinental Cry
Guerrillas targeted the car of the Humanitarian Commission of the Association of Indigenous Councils of Northern Cauca (ACIN) on 20 February, injuring Yoiner Medina Talaga, an Indigenous Guard and Manager of ACIN's human rights monitoring system; Germán Valencia Medina, ACIN Human Rights Coordinator; and Nelson Pilcué, Legal Advisor to ACIN's Women's Program.
The Commission had been attending to over 50 families displaced by an upsurge in fighting prior to their being attacked in Jambaló, Cauca, by the Revolutionary Armed Forces of Colombia (FARC). Yoiner Medina Talaga, who was shot in the chest, remains in intensive care. Germán Valencia was shot in the arm while Nelson Pilcué was injured by shattering glass and metal.
The Nasa people of northern Cauca have consistently demanded that all armed groups leave their territory, which continues to be fought over by the FARC, theArmy, and paramilitary groups including the Aguilas Negras, Urabeños, andRastrojos. Nasa communities have developed the Indigenous Guard as an unarmed force that counters illegal activities in their territory, and also confronts all armed actors and asks them to leave. Continue reading


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Tag Archives: Spring Creek Group
New Role: Senior Vice President – Weber Shandwick Seattle
Posted on November 6, 2012 by ryanintheus
It is with great enthusiasm that I announce that I have accepted the position of Senior Vice President at Weber Shandwick's Seattle office. I begin this new chapter of my professional life at the end of the week and I'm … Continue reading →
Posted in Ponderings, Social Media | Tagged Agency, Integrated Marketing, Marketing, PR, Social Media, Spring Creek, Spring Creek Group, Transmedia, Weber, Weber Shandwick, WS | 2 Comments
An Unwelcome Surprise – No More Spring in My Creek!
Posted on September 28, 2012 by ryanintheus
This morning I awoke ready to go to work and continue to kick butt for a company I really like, but unfortunately for myself and about 16 other Spring Creek Group employees we have no job to go to. Yesterday was … Continue reading →
Posted in Ponderings, Social Media | Tagged Business, IPG, Job, Ryan, Ryan Hodgson, Ryanintheus, SCG, Social Media, Spring Creek Group | 14 Comments
I'm Excited To Join a New Team: Spring Creek Group
Posted on May 2, 2012 by ryanintheus
Just under a month ago I announced that I had stepped down as President of Team Up for Nonprofits to create space in my life to enjoy my family and focus on new opportunities. I'm very excited then to share … Continue reading →
Posted in Ponderings, Social Media | Tagged Fremantle Management, nonprofit, Social Media, Spring Creek Group, Team Up, Team Up for Nonprofits | 1 Comment


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Dads.It has been said that any man can be a father but it takes a special man to be a dad. Which are you?
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Get a feel for the passion and mission of Abiding Fathers. You are invited to join us.


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The SAT is a well known and little loved rite of passage for high school students across the country. Prizing critical thinking and problem solving above memorization and regurgitation of facts, the SAT makers have created a test that, fortunately, can be taught and thoroughly prepared for. Here's how we do it:
Clayborne Education's two-part, individualized test preparation:
Diagnostic Stage- For SAT students, our first step at Clayborne is a full-length diagnostic pre-test. We break down these results in detail and prepare a personally tailored program that takes into account the student's college goals. Then, each program begins with a meeting with Clayborne's director to discuss a proposed tutoring plan. The diagnostic stage is extremely valuable because it enables us to create a unique program that includes everything you need and nothing you don't.
SAT Test Preparation- After the diagnostic stage, individual tutoring sessions begin – again, catered to each individual student's needs. Clayborne's mix of helpful materials and expert tutors creates a proven, personalized approach to test preparation. Sessions typically last one to two hours, one to three times per week.
Need a Boost Right Before the Test?
We know that tests are stressful, and the week before the test can be especially nerve-wracking for students as they wonder whether they're really prepared. In order to reassure students of their abilities, the week before each SAT we offer our Accelerator Courses. Whether you've already been prepping for countless hours, or you just remembered the test is this coming weekend, you'll find these sessions helpful.
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Please contact us or check this site as the test date approaches; we will update it regularly with the upcoming Accelerator dates.
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Difference between premium and scholar's program can found here.
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Contact us now to find out more about Clayborne's unique approach to SAT preparation!


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This is something that creeps across my mind a lot. I have ups and I have downs, but I know that even my best days are tainted with something that spoils the flavour of them. You're so sure that it can't be normal, but you still wonder if it is; and if it is, then […]
Tag Archives: Blogging
A Brief Guide to Surviving on The Subway
posted by Felix O'Shea
Let's get one thing straight: you should always avoid standard public transportation. Get a car, ride a bike, use your actual human walking legs, I'd even grudgingly allow you to set foot on a bus, for god's sake, but whatever you do, just make your way to your destination without having to set foot on […]
A religious person called me 'blind' yesterday
posted by Felix O'Shea
She questioned how I was so unable to see the 'evidence of god' all around me. She kept using the word 'blind'. I hadn't started the conversation. I was polite and respectful, even though she wasn't. Don't get me wrong, I have nothing against religious people in general, agree to disagree; but this girl was […]
Probably the funniest thing I've ever seen
posted by Felix O'Shea
Whilst floating around a little off the beach, Becky, my friend Lucy, and I saw what is probably the most comedically perfect thing I've ever been a witness to.
An apt analogy for all heterosexual human relationships would be a naked man running a million miles to stick his dick into a naked girl who is sitting comfortably on a sofa.
posted by Felix O'Shea
The Last Man on Earth: An Introspective Short Story
posted by Felix O'Shea
So, a friend of mine made the suggestion of a bunch of bloggers trying to write a short story based on a single photograph. Now, I tend to shy away from serious fiction, as I lost the taste for it several years ago (when I lost the taste for most other things), so rather than […]
The Unheard Cries of A Misplaced Apostrophe
posted by Felix O'Shea
Poor little apostrophe. He knows his place, and more importantly, he knows when he's not in it. Some, or all, will say that it isn't really too important, and that as long as you get the gist of what is meant, then the grammatical semantics of the written word can probably fall by the wayside. […]
Why I Like Writing
posted by Felix O'Shea
I'm not very good at talking… I don't do it very much. I'm a big sufferer of'L'esprit de l'escalier', or 'The wit of the staircase'. In other words… I'll think of something great to add to a conversation about ten minutes after it's ended, or I'll think of a witty comeback to someone's insult just […]


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The College of Nursing at Georgia Regents University is seeking experienced nursing professionals to join their faculty and help shape the next generation of nurses. As one of the largest academic health centers in the region, Georgia Regents offers you the opportunity to teach, research and serve with professionals across a variety of health disciplines. Created through the consolidation of Georgia Health Sciences University and Augusta State University, GRU is the state's newest comprehensive research university providing a wealth of opportunities for professional growth and career advancement.
The Chair of the Department of Physiological and Technological Nursing is a dynamic academic leader who works collaboratively with other members of the College of Nursing administrative team and oversees the faculty and staff associates of the Department. The department chair guides the professional development of assigned employees and fosters collegiality among members of the Department, the College and the University.
Successful candidates will possess an earned doctorate in nursing or a related field; experience with curriculum and faculty development; and demonstrated success in faculty leadership and administration. Preparation for and/or experience in healthcare research highly desirable. Academic rank and salary will be commensurate with qualifications and experience.
Georgia Regents University is an equal opportunity/affirmative action employer.
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Ometepe means "between two hills" in Nahautl, the indigenous language of Nicaragua. It is an island full of forests, archaeological treasures, mangroves, wildlife and culture so we certainly had no opportunity to be bored.
When we looked at the distances on a map it was a relatively short journey from San Juan del Sur to Ometepe. Unfortunately, when we put all of the individual elements of the trip together it wasn't quite that simple. Nothing too complicated, but it involved a bus from San Juan to the outskirts of San Jorge, a taxi to the ferry port in San Jorge, a ferry across Lago Nicaragua and then a final bus ride from Moyogalpa (Ometepe) to Charco Verde. All the transport was very cheap, even the taxi as we joined up with a German traveller who was heading in our direction (only US$5 total).
The walk to Charco Verde from the road is about ten minutes along a dusty track and then you glimpse the lake through the trees. It is a wonderful spot and has nice trails to potter around in a nice relaxed manner. For more hectic hiking you need to head to the volcanoes. We checked in to our hotel and then went to explore the dark sandy beaches of Lago Nicaragua. Later that evening we headed off into the forest and saw two local boys waist-deep in the waters of the Charco Verde throwing out their nets, just so much harder than going down to Sainsbury's. The next day we ventured further on the trails and saw some very pretty birds and scenery.
Alice Bevan


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Making Wraps a Snap
A Few Tips From the Pros
By David Grant
If there's one area nearly every sign shop and digital printer wants to get involved in, it's the fast-growing vehicle wrap market. More and more companies, transit systems, and even individuals are using these eye-catching mobile billboards to get attention wherever they go.
Cast or Calendered?Full knowledge of a vehicle's condition is critically important for selecting the right vinyl for the wrap. You'll need information about the vehicle's size, the age and condition of its paint job, and the presence of problem zones such as plastic overlays, curved surfaces, and rivets. Based on this, you can determine whether you should use a cast or calendered vinyl film.
Calendered vinyl films are typically lower in cost, relatively strong, and can provide the advantage of being robust and easily removable on vehicles without challenging surfaces or problem zones. These films can be used successfully in applications consisting mainly of flat surfaces or simple corrugations such as panel trucks. They can also be used without lamination for short-term promotional applications if your budget is tight.
Cast films, however, are the product of choice for longer-term applications or more complex surfaces. Their composition and construction allow application with a heated deep-drawing process for increased conformability over and around problem zones commonly found on passenger vehicles, SUVs, watercraft, ATVs, and motorcycles. These thinner films are typically used with a matching cast laminating film to provide adequate strength and body, and to provide long-term protection against ink fading—caused by UV rays—as well as mechanical and chemical abrasion.
Measure Twice, Print Once Make sure you have accurate measurements of the vehicle. There are software packages that provide templates of almost any make and model vehicle made. They're great for setting up and designing your graphic to ensure that important parts are not lost in a door handle or distorted on a complex curve.
If you will receive your graphic from a design agency or directly from the customer, have them provide the original file with layers to make it easier to move images as needed to accommodate the vehicle. It is important that the file be at least 300 dpi or larger to enlarge the artwork to full size prior to printing. For the final full-size print file, a resolution of 72 to 125 dpi is adequate. This smaller image size will help speed the RIP process, and make the file easier for your computer to handle.
Once printing is complete, it's best to wait at least 24 hours before laminating to give the inks time to cure and outgas. If the laminate is applied too soon, solvents can outgas through the printed image, which can make the adhesive much more aggressive during installation.
Prep Work The day before applying the film, the car should be taken to a car wash that uses brushes to remove as much road grime and other surface containments as possible. After, thoroughly inspect the surface and edges for any remaining wax, polish, grease, or grime. Any such substances must be removed using industrial cleaners or silicone-based detergents. A final cleaning should be done with isopropyl alcohol to remove any leftover impurities that could hinder the adhesive. Before using any solvent on a vehicle, be sure to test in an inconspicuous area to ensure it will not damage the vehicle's paint.
The next step is to remove any vehicle parts that may hamper application, such as mirrors, trim, or wiper blades. Check and clean any surfaces uncovered in this process by following the steps described above.
It is very important to allow the vehicle to dry completely after cleaning it. It can take up to 24 hours for a vehicle to dry fully, especially in humid or cold conditions and beneath trim areas. This may require allowing the vehicle to dry indoors overnight.
Whenever possible, apply graphics indoors in a controlled environment. Doing so will not only help you control the temperature—ideally between 71°F and 73°F—but will also reduce the amount of wind, dust, and other contaminants that may hinder installation.
Applying the Film You should start with the back of the vehicle, then work your way to the front. This ensures that when you are driving the vehicle, wind will not peel up the graphic.
Trim the film on the car to ensure a proper fit. A printed piece of 60" film works best with transit applications—buses and panel trucks—whereas 48" to 54" films work for passenger vehicle applications. To avoid shrinking of the film or mechanical wear on the open cutting edge, avoid cutting the film flush with car edges. Instead, leave a little extra film during your cut to tuck into and around the edges.
Apply the film with a squeegee, using short swipes that overlap the previous swipe. For rounded surfaces such as fenders and tightly curved panels, work small sections at a time, using a heat gun to evenly heat the film. Move the heat gun constantly to avoid damage to the film. Cut and fold edges only after the film has cooled.
Any deep-drawn areas, borders, and edges should be carefully reheated in order to quickly activate the adhesive. In case of deep corrugations, reheating the area to almost production temperature of the film—approximately 356°F—is recommended. While this may seem very high, it is necessary to achieve the required migration of softeners needed to harden the film. This temperature will not damage the adhesive substance or the vehicle's paint.
When the wrapping is finished, if necessary, reheat all borders, edges, and corrugations. If you notice tiny air bubbles under the film, don't panic. They will diffuse through the film within a few days depending on the ambient temperature. Larger bubbles should be punctured by an air release tool and the air pressed out with a squeegee.
Use caution when applying film to unpainted plastic parts such as bumpers or fenders. If in doubt, use the water drop test. If water runs off in drops after the cleaning procedure, it is not advisable to apply film to this surface. In any case, all surfaces should be smooth since films will not typically adhere to a structured surface for long.
Maintenance and RemovalAfter three days you should be able to take the car through a car wash without problems. Polish shouldn't be applied to the car for at least three weeks after wrapping. Only wax-free, silicone, or Teflon polishes should be used. If possible, avoid high-pressure cleaning or caustic chemicals.
While high-performance cast films and laminates can maintain adhesion and image quality for up to seven years, most manufacturers recommend that vehicle wraps be removed within three to four years to minimize adhesive residue and interaction with the underlying surface. By that time, you'll probably be ready to apply a fresh marketing message anyway.
Necessary ToolsThere are a few important items to have when installing a vehicle wrap. Cotton gloves should be worn to avoid fingerprints and for handling heated vinyl. Low-tack masking tape will be needed for positioning the film, as well as a felt-tipped or Teflon squeegee. A sharp hobby knife will be used for trimming away excess vinyl. You will need an air release tool for removing air bubbles, as well as a rivet brush for installation over rivets. Also, a heat gun may be necessary. These tools and tips will help you complete the installation successfully.


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I've just started keto two days ago and so far I love it. I never knew mayo and bacons tasted so good. I used to be on 40/40/20 diet and although I did lose quite a bit of weight on that diet, I often felt hungry and deprived and just one cookie led to many binges and the weight all came back. So here I am, giving keto a shot.
I did quite a bit of research on keto before I started (in the past, I could not convince myself of eating so many "unhealthy" foods such as all that cheese and greasy meats), but still got some questions. Hope someone can answer them?
I know that on keto, you still have to have a deficit to cause weight loss. I saw this calculation on other keto forum and want to make sure it's quite accurate.
You get your bmr by multiplying body weight in pounds by 12
and then from that you either eat bmr minus 5-10%xbmr on workout days and bmr minus 15-20% on non-training days.
According to that, since my weight is 130 (at 5'2''), I should be roughly eating 1482 and 1351 on off days. This seems like too little especially considering that 1g fat is 9 calories. I don't care much about the numbers on the scale but I really want to fit into my old clothes again. I used to be 115lbs a few months ago, and I heard that with keto you can expect to lose more body fat than body fat + muscle combination like on other diets.
Also, it seems like a lot of you take in a lot of tuna and whey on keto but that also seems like a lot of protein and does keto still work if your fat ratio goes below 60%?
And how long should I go without doing carb-up? Personally, I really like the food (I think being a beginner makes everything taste so good and I'd much rather have bacons than brown rice) and I think I can go without carb-up for more than 2 weeks.
Oh and I lift 4 times a week (split b/w upper and lower body) and do HIIT type cardio twice (on the weekends) a week.
Thanks so much and happy Valentine's day everyone!
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