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Separate names with a comma.
I'm doing a Markerting Report on SVT for my Business Admin: Automotive Marketing Class. I need any and of your resources you know of for: Webpages,...
Changed the Head Gaskets on my bros 87. All is good.
While Running I was filling the cooling system back up....with the cap open. I filled it...
Long Story Short
We've got a combo here that is WAYY off and is not preforming like it should (Keep in mind I didn't choose this combo)


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2012 Ditka Pinot Noir The Hall of Famer
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Item #59517
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- Size: 750ml
- Type: Red Wine
- Varietal: Pinot Noir
- Country: United States
- Region: California
"The 2012 'The Hall of Famer' Pinot Noir is bright and flavorful, and will pair beautifully with pork, duck or lamb dishes, tomato or beet salads. Light ruby red in color, with aromas of candied cherry, strawberry and raspberry, with a hint of rose petals. Delicate flavors of strawberry and cranberry; well-balanced, with a very pleasant acidity." Reviewed by: Producer
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Southern Vermont College Announces
In the News
John Miles, Director of Veterans' Scholar Program
Lieutenant Colonel John Miles has joined the SVC staff as Program Director of the Veterans' Scholar Program. John comes to us from Norfolk, VA, and has been with the United States Marine Corps for 25 years and currently holds his rank in the reserves. As full-time Program Director, John is here to advocate for veterans and help them navigate the admissions, financial aid, and enrollment process to ensure they have the tools needed to achieve academic success. Call or e-mail John today for more information on the program. Previously John served as Executive Officer (2nd in command)/Marine Officer Instructor at the SUNY Maritime NROTC Unit, in the Bronx, NY, where he was responsible for managing the day-to-day operations of the only NROTC unit serving New York City. (The unit was comprised of ten staff members and approximately 200 students attending three colleges: SUNY Maritime College, Fordham, and Molloy Universities.) He also functioned as an Assistant Professor of Naval Science within the university faculty, where he taught 300- and 400-level classes on Military History, Leadership and Management, and Expeditionary Operations. John has served two deployments in Iraq and Afghanistan.
Article in Rutland Herald: "Marine will lead SVC program for vets"
Southern Vermont College is a member of Student Veterans of America.
(Prescott, AZ) Members of the Southern Vermont College Veterans Association (SVCVA) attended the 6th Annual SVA Conference in Prescott, AZ. The SVCVA is an official chapter of Student Veterans of America and is committed to supporting student Veterans on campus and beyond.
(Pictured left to right - Roger Safford, SVC student and Army Veteran; Wayne Hemingway, former Veterans' Scholar Program Coordinator, SVC Alum and Army Veteran; and Andrew Safford, SVC student and Marine Corps Veteran.)
Southern Vermont College President Karen Gross announced the creation of a Veterans' Scholar Program as part of an expansion of the College's award-winning Pipelines into Partnership Program. In this new effort, up to 12 recent Veterans will be selected by their Commanding Officers to enter SVC in Fall 2014.
The selected Veteran Scholars will visit the SVC campus with their families at no cost, prior to beginning their studies. On a return visit to campus they will participate in an intensive orientation program on college life offered by the College's faculty and staff.
President Gross said, "These activities create an opportunity for the Veteran Scholars to be introduced to needed academic skills, an understanding of campus culture, and the career launching opportunities at SVC that build on their military training."
Once matriculated, the Veteran Scholars will receive ongoing mentoring from peers, faculty and staff throughout their college experience. Financial aid packaging beyond existing federal benefits will be provided to the Veteran Scholars, including through the Yellow Ribbon program in which SVC participates. Off-campus housing, suitable for non-traditional students and families, will be made available.
SVC Director of Veterans' Scholar Program John Miles, a 26-year Marine veteran, wholly believes that the old military saying 'There is no I in the word Team', is just as applicable to the Veterans' cohort at SVC as it is to military units. John says that helping veterans become aware of the tremendous benefits a SVC education provides, assisting them with the admissions process into SVC, and helping them to assimilate into a college lifestyle once they're here, are the reasons President Gross brought me on board.
The cohort model, already successfully deployed within the SVC Pipeline Program, is aimed at reducing the obstacles many new students face as they enter and progress through a four-year college.
"For Veterans, the cohort model mirrors the battalion and teamwork central to military life," said President Gross. "Together with an intensive orientation program and the continuing mentoring and support offered by this program, we will be able to ameliorate the often difficult transition from military life to civilian life."
Over the past year, President Gross has worked closely with the U.S. Departments of Defense, Veterans Affairs and Labor while on leave from the College to serve as a Senior Policy Advisor to the US Department of Education in Washington, DC. She was the Department of Education's representative on the interagency task force charged with redesigning the transition assistance program for returning service members and their families pursuant to the VOW Act signed into law in November of 2011 and effective on November 21, 2012. While at the Department, Dr. Gross facilitated efforts addressing Veteran success on America's campuses. Upon her return to the SVC campus, she saw the potential for Veterans to succeed at SVC through an expansion of the existing Pipeline program which has met with remarkable success.
The data show that the existing SVC Mountaineer Scholars, many of whom are the first in their families to attend college, have retention rates and levels of engagement that outpace the SVC student population in general and national norms for similarly situated students.
President Gross continued, "SVC has had remarkable success with first generation, Pell eligible students, and we can extend our learning in this arena to our Veterans to foster their collegiate success. I look forward to welcoming our first cohort of Veteran Scholars who will, I am sure, enrich our campus with their depth and breadth of experiences and their leadership capacities. It is one small way in which we can show our appreciation for their service to our nation."
Founded in 1926, Southern Vermont College offers a career-enhancing, liberal arts education with 15 academic degree programs for approximately 500 students. SVC recognizes the importance of educating students for the workplace of the twenty-first century and for lives as successful leaders in their communities. SVC's athletic teams are part of the National Collegiate Athletic Association (NCAA) Division III and the New England Collegiate Conference (NECC). The College is accredited by the New England Association of Schools and Colleges and has been designated by the Carnegie Foundation for the Advancement of Teaching as a Community-Engagement Classification institution.
Featured Faculty
Instructor and Co-Chair Tammy Kenny, MS, MST, Division of Science and Technology.
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Student Profile
Jahanna Foreman
Psychology major. Read more about Jahanna Foreman
Campus News
- Nursing Chair to Serve n VT Board of Nursing Education Committee
- Criminal Justice Students Tour Albany Sheriff's Department
- "Spirit of Giving"
- Student-Athlete Advisory Committee Sponsors Toy and Clothing Drive
- Criminal Justice Students Witness the Law at Albany County Court
- President Gross's Farewell Message
- Op-ed by President Gross in Bennington Banner: "A president receives a gift"
- President Gross's Commentary in VTDIGGER.ORG: "Can Civic Engagement Help Millennials Get Jobs?"
- President Gross's Comment in NationalJournal: "Civic Engagement..."
- David Rees Evans, Ph.D., Named Next SVC President


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Hotel-Gasthof Bockhiasl
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TripAdvisor Reviews Hotel-Gasthof Bockhiasl Neukirchen an der Vockla
Travel Blogs from Neukirchen an der Vockla
Somewhere near the Austria / Germany border
... out that, at this point, I've already asked the bus driver several times whether there is a toilet on board (nein) and if we're going to be stopping soon (also nein). In fact, he is point blank refusing to speak in English to me. Even though he's speaking near-perfect to the American girl sat across the row. This seems fair. ANYWAY. It's at this moment, as I'm turning to blind panic, ...
Day 3: On the road again
... in the surrounding gardens conceived by Markus Sittikus, a man with a wicked sense of humour. He designed a series of practical jokes to pull on his guests - I can just imagine what they must've thought as they got soaked by hidden water fountains at an outdoor dining table or while walking under a carving of a deer head. You can't tour the fountains without getting wet - luckily we only got a bit damp thanks to the tour ...
Soaked to the bone: Part 2
... The food was truly Norwegian-style with plenty of fish and vegetables. The least successful dish paired scallops & corned beef - not my favorite, a little too outside the box putting seafood & meat together. The most successful was a tie between the carrots with smoked cheese & pumpkin ice cream with camomile cream. The atmosphere was truly memorable and the service was impeccable
Salzburg: Schnitzels and Sonatas
... water features which were designed to amuse (some might say torment) his guests. And what played in the background as we watched the entertaining scenes unfold...duh, MOZART! And since foregoing real food for dessert was such a big hit yesterday, I introduced the group to a dish I had remembered having here 40 years ago...Salzburger Nockerl (pictured) ... clouds of ethereally-light sweetened egg whites with a whisper of lemon, topped ...
On the way to Salzburg!
As we left Vienna by private driver we decided to stop at the new portion of the Jewish cemetery that we were unable to access on Saturday. As you recall we were told this area was maintained. In fact, Joram told us his mother is buried there. Thus, we were expecting to have an easy time finding the gave of Rebeka Aberbach, my father's, father's, mother. Nothing could have been further from the truth. First of all, the area she was buried in was totally overgrown. The ...


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I am Hannelore Wirth, born in Baden Germany in 1940 orphaned at the age of 8 and moved to the states in 1960.
Father was: Hugo Werner Wirth
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Yoga Classes in Ashmore Australia
| Yoga Classes in Ashmore Queensland
|Yoga Style: Gentle Yoga Classes
Silver Bridle Community Centre, 5 Bloodwood Cresent, Molendinar
Ashmore, Queensland 4214
|0414 223 508
|Contact:Kathrin Dorgan
|FIRST CLASS 1/2 PRICE! Wednesday night classes 7.30pm to 8.30pm. Class Style- Easy postures are practiced along with relaxation techniques, visualizations and breathing to help relieve stress and tension. Cl .. More about Hall
|Update listing
| Yoga Classes in Gold Coast Queensland
4 kilometers Away
|Shanti Yoga Health Institute Australia
|Yoga Style: Shanti Yoga
1/126 Scarborough Street, Southport
Gold Coast, Queensland 4215
|07 5531 0511
|Contact:Shanti Yoga
|Classical Yoga, Ayurveda and Meditation classes and courses with Shantiji and team. Feel better naturally at The SHANTI YOGA HEALTH INSTITUTE AUSTRALIA, on the Gold Coast and Nirvana Wellness Retreat Centre .. More about Shanti Yoga Health Institute Australia
|Shanti Yoga Health Institute Australia's Yoga Events!
|Update listing
|Australian School of Meditation
|Yoga Style: Hatha Yoga, Meditation, Relaxation, Kirtan, Pranayama
2241 Gold Coast Highway, Mermaid Beach
Gold Coast, Queensland 4218
|07 5554 5440
|Relax and unwind in our vibrant, comfortable, air conditioned yoga/meditation space at Mermaid Beach. In addition to our regular yoga, meditation and relaxation classes, we also offer an inspiring kirtan pro .. More about Australian School of Meditation
|Update listing
|Yoga Style: Solomon Yogalates & Iyengar Yoga
Gold Coast, Queensland
|Contact:Jacqueline Brandes
|JBYOGAFIT.COM is offering Online Yoga, Pilates, Yogalates, General Fitness & Wellbeing - specialising in anxiety/stress, neck & shoulders, core stability, back, hips & pelvic stability. The workout videos ar .. More about jbyogafit.com
|Update listing
|Shanti Yoga
|Yoga Style: Shanti Yoga. Hatha. Childrens yoga. Ayur
47 High Street, Southport
Gold Coast, Queensland 4215
|Contact:Shanti Gowans
|Yoga for body, mind and spirit with gentle yoga, Meditation and Deep Relaxation classes. Special Pranayama and Yoga nidra classes. Also yoga for children. Government accredited, austudy and cricos approved Y .. More about Shanti Yoga
|Update listing
|Yoga for 2
|Yoga Style: Prenatal, Mums n Bubs, Couples, Partner
39 Township Drive, West Burleigh
Gold Coast, Queensland 4213
|Contact:Sharon Little
|Nurturing classes to guide you through Pregnancy, Birth & Beyond Private lessons, Corporate yoga, Yoga for Childcare & schools also available.
|Update listing
| Yoga Classes in Burleigh Heads Queensland
14 kilometers Away
|Yoga Style: Director
Burleigh Heads
Burleigh Heads, Queensland 4220
|Contact:Oliver Rivers
|At Sunray™ we devote our work to help people who experience cancer. We combine YOGA (practice and theory) with Western PSYCHOTHERAPY and science - the fundamental theoretical and practical approaches to MI .. More about SUNRAY WORKSHOPS
|Update listing
| Yoga Classes in Palm Beach Queensland
17 kilometers Away
|Gold Coast Yoga Centre
|Yoga Style: Ashtanga and Iyengar
37/2 Eighth Avenue
Palm Beach, Queensland 4221
|61 7 5534 2883
|Contact:Gold Coast Yoga Centre
|The centre offers you multi-level classes while blending a diversity of styles from the foremost exponents in the world. Whether it's the preciseness and awareness of B.K.S Iyengar, the powerful dynamics of .. More about Gold Coast Yoga Centre
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|You also might be interested in...
Australia Yoga Workshops
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Open House Today
EDITOR'S LETTER By GayNelle Doll Let's say you've lived for quite some time in a custom-built home you really like and a neighborhood you love. Through the years this house has become a beloved gathering place with great memories in every room. Sure, the place could use a facelift—trim backRead More


text: Lunar Eclipse Under the light of the red full moon, the haunting howl could be heard. It was a dark night within the empty forest, but it was clear that something was lurking, or rather some things. Dongwoon ran. He ran through the haunting trees as his enemies were nearing him. He wasn't sure where he was heading or what was chasing him, but what he did know was that what lurked ahead would impact his entire life. He reached a clearing, looking up at the blood red moon. He noticed as the eerie light was cast into the center, where his boyfriend kneeled afraid, surrounded by four, familiar, snarling creatures. "Kikwang!" Dongwoon ran into the clearing, leaping between his partner and the pack of demonic wolves. The monsters approached Dongwoon but the scared maknae stood his ground.


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SW-MOTECH Bags-Connection
SW-MOTECH/Bags Connection manufactures the toughest and most thoughtfully designed products you can buy for your motorcycle. Known for producing precision parts that fit even better than many OEM parts, products include crash protection, centerstands, accessory mounts, footpegs, luggage carriers and luggage for a wide variety of machines.
SW-MOTECH Toprack Lowering Kit For BMW R1200GS LC '13-'14 & R1200GS LC Adventure '14$77.04
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SW-MOTECH Left & Right Side Frame Cap Set for BMW R1200GS '08-'12, R1200GS Adventure '10-'13, R1200R '07-'11 & R1200ST '05-'09$68.99


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Find commute times to your work, school, gym and more.
- This property is no longer listed on Rent.com. For this reason please note that any pricing or description information may not be up-to-date.
Yorktowne Square
Search Available Condos
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Property Features
- Security
- Gated Access
- Convenience
- Business Center
- Extra Storage
- On Site Maintenance
- On Site Management
- Recycling Available
- Leisure
- Clubhouse
- Playground
- Swimming Pool
- Tennis Court(s)
- Utilities Included
- Some Paid Utilities
- Other
- Granite Countertops
- Grill(s) Available
- Guest Parking
- High Ceilings
- Icemaker
- Onsite Parking
- Planned Community Activities
Units may feature
- Amenities
- Air Conditioning
- Carpeting
- Ceiling Fan(s)
- Oversized Closets
- Smoke Free
- Kitchen
- Dishwasher
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- Stove
- Outdoor
- Balcony
- View
Property Details
Contemporary Large 1-Bdr Apt. by I-495 and Metro Station
Updated condo in Yorktowne Square! Enjoy peaceful wooded views from the balcony.
Large master bedroom w/ 2 walk-in closets. Walking distance from Merrifield Town Center, Yorktowne Shopping Center, Target, Gold's Gym, Great Wall Supermarket, and Korean H-Mart Supermarket. Minutes from DUNN LORING Metro Station, I-495, and US 50 (Arlington Blvd).
$1395 ALL inclusive (electricity, gas, water, heat, and parking)
Apartment details:
- Newly renovated
- Approx. 800 Square Feet
- 1 Large Master Bedroom
- 2 Large Walk-in Closets
- 1 Additional Basement Storage
- Laundry room in the building
- Large Balcony with wooded view
- Very quite neighborhood
- 10 minutes walk to Merrifields/Dunn Loring metro station
- Right on I-495 Highway, I-66 and Route 50 (Arlington Blvd)
- Just off of Gallows and Gatehouse Road
- The community includes Green Roof, a Habitat, a Rain Garden, Basketball Court, Swimming Pool, 2 Tot Lots, Laundry Facilities, and BBQ areas.
- 3 minute walk to Merrifield Town Center, Yorktowne Shopping Center, Target, Gold's Gym, Great Wall Supermarket, and Korean H-Mart Supermarket
Please contact me if you have any questions or need addtional information.
Thank You!
Leasing Information
Pet Policy
No Pets. Call for service animal policy.
1 year
Office Hours
Monday-Sunday: Please Call
Managed by
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Welcome! This is a Nice, Established Home Nestled within the Milton Acres Neighborhood. This HOA-free Neighborhood Provides Easy Access to Downtown, Interstate & Public Transportation. Home Features 3 Bedrooms, Spacious Baths, A Formal Living Room, Kitchen, & An Extra Large Family/Great Room--Wonderful for Entertaining. Home Has A Large Fenced Backyard Great For Gardening, Storage Units for Additional Storage, & a Spacious Screen-Porch for Relaxing & Enjoying Our Wonderful Charlotte Weather! Brokered And Advertised By: Jaclyn Erwin, ABR, SFR, Realtor/Broker Listing Agent: Jaclyn Erwin Contact: (980) 939-6057 Click here to learn more about this listing..
Public Facts: As provided by County Assessor and Recorder offices. May not reflect recent additions or improvements. If you see any errors, the best way to get the records updated is to contact your local county records office. If any of the information in this section conflicts with property information provided by a listing agent or broker, agent-provided information should be deemed more reliable.
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"Loved the rainbow colors and fun fonts on this invitation. Some of the font types/sizes seemed a little strange, and choosing alternate styles resulted in a slightly offset type, but probably only noticeable to me :) Definitely a hit for a first birthday invitation!!"
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"I received my invitations in 3 days instead of the 7-9 they predicted. My cards are beautiful and their customer service is outstanding. I had one thing I needed to change and the gentleman I spoke with was awesome. He fixed my card for me AND I received a handwritten personal thank you note for using Tiny Prints from him last week. It's awesome that there are still companies out there with outstanding customer service and a quality product. I WILL use Tiny Prints again!"
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If for some reason you are not completely satisfied with your purchase this holiday season, choose our FREE pre-paid shipping label and we'll cover your return! This offer is only good on eligible orders placed between November 1, 2014 and December 24, 2014. We've extended our normal return period to January 15, 2015 or 30 days after your order is received - whichever comes later. Learn more about our return policy.
Enjoy free shipping this holiday season! Shop now and get Free Value Shipping on most orders over $29.95 to contiguous 48 states, DC and to all U.S. Military APO/FPO/DPO addresses.
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Ryan Callahan returns to the Garden tonight
Tonight is just another game in the Rangers action-packed, though sometimes exhausting November, right? Sure, they're up against the best offensive team in hockey, a team tied for second in points in the entire National Hockey League, so it'll be a tough one, but otherwise, nothing crazy happening tonight at the Garden.
The talent here at BSB later today will post about what kind of special teams they throw and exactly who to watch for (spoiler alert: it's still Steven Stamkos.. and Tyler Johnson, who you've probably never heard of), but this morning we need to focus on what MSG has been pushing for weeks, the big elephant in the room. Tonight marks the return of former captain Ryan Callahan, along with Anton Stralman and Brian Boyle, and much like ripping off a bandaid, I think we'll all feel better once it's done.


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Embroidered Suede Challah Cover with Hebrew L'chvod Shabbat V'Yom Tov
Share: Send to a friend:Product ID: CHC-RE-40049
A off white challah cover is embroidered with 'LeChvod Shabbat Ve'Yom Tov,' which is bordered with a circle and two Jerusalem scenes. Made in Israel. Read more
Contact Our Judaica Experts 24/7 1-800-818-8394
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Product Description
Before we bless the challah on Shabbat and holidays we cover it with an embroidered or decorated cover. 'LeChvod Shabbat Ve'Yom Tov' is embroidered in gold Hebrew in the middle of this off white challah cover. A gold oval borders the Hebrew text while a Jerusalem scene tops and bottoms it. Charming fringe wraps around the challah cover.
A warming touch to all Jewish Shabbat tables!
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Dimensions 52x45
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Chocolate Cherry Cream Dip
Brittany wrote this on 9 December 2014
My husband just walked by the computer and glanced at this photograph. He stopped, looked closer, and stated. "Wow, Babe. That photo is amazing." As he strolled away, I growled under my breath, "I want to eat it…"
The truth is, I did eat it. Last week. I snacked, dipped, nibbled, and devoured with gusto. And it was good. But I look at this and I want more.
Who can resist the classic combination of chocolate and cherries? I blame my addiction on my Dad. For as long as I can remember, he has received a box or two of Queen Anne Cherries at Christmas, wrapped and tucked under the tree at the last minute by the enthusiastic hands of his children. He somehow managed to convince us that he was surprised to open them each year. Christmas makes us gullible I guess… We aren't often able to be together for Christmas these days but the tradition lives on. I have never told him this, but I still buy a box every year and break into it on Christmas Eve, handing one to each of my kids just as he did to my siblings and I all those years ago. One bite and I could be sitting Indian style on the living room floor of my childhood home, waiting for gifts to be passed out.
I feel as though I should mention that I am listening to Francesca Battistelli's Christmas Album as I type this. One of my most favorite holiday albums ever. Beautiful music, coupled with writing the memory above is making my heart positively ache with missing my family this holiday season. Who knew chocolate covered cherries could make this momma weep with nostalgia?
Anyway. Enough with the sappy stuff. Back to this dip. It is officially my go-to, bring along treat of the Holiday 2014 season. Its beautiful, simple, fun, and just kind of screams the word 'party', don't ya think? It is basically a low effort, less messy way to serve these familiar flavors. I realize that there are a bazillion versions of this recipe out on Pinterest right now, but I felt the need to make it come together a bit faster and with less fuss. I have enough things to do these next few weeks without wasting time on unnecessary steps in a recipe. I would much rather channel that energy into something useful. Like eating that recipe.
Chocolate Cherry Cream Dip
Adapted from Shugary Sweets
This can be made a day ahead and wrapped tightly in the fridge. Keep cold while serving and dip whatever sounds good in it. I am partial to pretzels. The sweet and salty combo is stellar.
1 pkg (8 oz) cream cheese, slightly softened
1/4 c (4 T) soft butter
1/2 chopped maraschino cherries
1/4 c maraschino cherry juice, right from the jar
1/2 c mini chocolate chips
Combine the cream cheese, butter, and cherry juice until combined and smooth. Fold in the chopped cherries and mini chocolate chips. Serve with pretzels, graham crackers, vanilla wafers, or anything else you can think of!
*This post contains affiliate links that may result in compensation for the author.
How To: DIY Sugared Almonds
Brittany wrote this on 5 December 2014
I once asked a foodie friend of mine what her favorite part of a salad was. Her response? "The candy." I busted out laughing.
Of course, what she really meant was the toasted, sugar coated walnuts, almonds, or pecans that seem to crown so many restaurant salads. While I am a fan of sugar (and nuts, for that matter) I never really liked them on my salad. They were a hunk of sweetness when what I wanted to eat was supposed to be light, fresh, and wholesome. Salad=guilt-free health food. Yes? Yes.
Enter the Savannah Chopped Salad at McAlister's Deli. I luuuuuuuurve it. I have yet to tire of eating it and just writing about it now is making my mouth water. I have been completely converted to a 'nuts on my salad' person. My favorite part? When I am almost done with it and the last bites are of cranberries, cheese, and the honey roasted almonds. It is tangy and tart, creamy and sweet, and crunchy and chewy. The best combo of textures and flavors from three little ingredients. When I was at a food conference in Virginia a few weeks ago (Read: Mixed Conference. Best time ever!), I had a salad with those exact same elements to it and thought to myself, "Self? Why have you not made this before?" So I did! I started making it myself. The salad I will post later, but the sugared almonds above are my nut of choice when it comes to topping my greens. Sliced, to be exact, as they look pretty and add texture and crunch without sticking a whole nut in your mouth.
So how do you make these delectable slivers of deliciousness? Ha! Say that three times fast… It is ridiculously easy. And fast. And did I mention easy? Wait, what? I meant the recipe was easy, not repeating that three times fast. Was that clear? I'm so tired…
Sugared Almonds
The possibilities with these babies are endless. Top a salad (duh) or ice cream (be still my heart) or a no-bake pie (MOMMY!) for a little crunch. Or you could just eat them. Add them to yogurt, pudding parfaits, trail mix, or garnish a smoothie! Or just eat them. Sprinkle these beauties over a bowl of fresh fruit to give it a bit of texture or crumble them over a dessert pizza just before serving. Oh! And you know what?! You could just eat them…
1 c sliced almonds
1/3 c granulated sugar
pinch of salt
Place all ingredients in a small sauté pan and place over medium-medium high heat.
Let warm and melt while stirring occasionally, about 5 minutes. The sugar will start to melt and stick to the nuts. If some of it never melts, that is ok.
Keep going for another 5 minutes or so, or until the nuts are coated and toasted. Spread out in a single layer on a wax paper or parchment lined baking sheet to cool.
Once cool, crumble into smaller pieces of needed. Store in an airtight container for up to 5 days. Be ready to make more than one batch due to snacking.
Spinach & Feta Artichoke Dip
Brittany wrote this on 17 November 2014
I owe my love of artichokes to my good friend, Dede.
Actually, I owe quite a bit to her. Not the least of which is the fact that she taught me how to devein shrimp, sneak food into a movie theater, and even hosted our wedding at her farm. Years ago, when I was younger, thinner, and less wise, she introduced me to the cheesy, gooey artichoke dip and I was hooked. It was never something my parents prepared and we rarely ate out so I made it all the way to my teens before having my first artichoke surrounded by melty goodness. I inhaled it; scooped with crispy chips and enjoyed with plenty of laughter. Dede also taught me how to make it myself and it is on those experiences which my classic recipe is based. Don't you love it when certain foods make you think of someone or something that brings a smile to your face? I do too.
This version is surprisingly different. The flavor is light and tangy-a welcome difference from many of the heavy appetizers and snacks that can be served this time of year. It is still creamy? Oh yes. But it has a much fresher taste. Be prepared to stave off the praise, pats on the back, and the marriage proposals when you serve this. It is just that scrumptious.
Bonus: It is not as unhealthy as you might think. Artichokes come packed in water, and the spinach as well. Did you hear that? Spinach. We are talking major health food here. As for the dairy that gets mixed in, I generally purchase Neufchatel cheese, which is a lighter version of cream cheese with the same flavor. The taste of Canola based mayo is the same as classic, but much more heart healthy. Low fat sour cream works great in this recipe, so feel free to sub that out. Just please do not use fat free versions of any of these products. *shudder* The chemicals involved give me the heebie geebies.
So. The details? This dip can easily be mixed up a day in advance and chilled, unbaked and covered until you need it, making it a time saving dish. It also travels well so be sure to keep this recipe in mind when you need to bring something to a party. Much easier to transport due to low risk of spillage. It tastes great with gluten-free rice crackers, tortilla chips, or just classic pita chips. If you want to throw a veggie on with with, thinly cut celery sticks are especially good and look very nice on the plate. It also makes a particularly good snack to share with that a good friend that brings a smile to your face. Spinach & Feta Artichoke Dip
Adapted from A Cozy Kitchen
1 pkg (8 oz or so) frozen spinach, thawed and squeezed dry
1 (14 oz) can artichoke hearts or quarters, drained of liquid and roughly chopped
1 pkg (8 oz) oz cream cheese, softened
1/3 c sour cream
1/2 c mayonnaise
6 oz crumbled feta cheese, divided
Preheat the oven to 350.
In a medium bowl, combine all the above ingredients, saving a small handful (about 2 T) of the crumbled feta. Pour the dip into a small casserole dish, sprinkle with reserved cheese, and bake until cheese is golden brown on top and dip is starting to bubble, about 20 minutes. Serve with tortilla chips, pita, chips, celery, or crackers.
Cheesy Bread
Brittany wrote this on 27 October 2014
Mmm. Cheesy Bread. Just absorb that thought for a second.
It is spectacularly comforting which is why I am posting my favorite, easy version of this now. It is the perfect food for the cozy theme I am following during the duration of my Pine Tree Goods Giveaway! Melted cheese on chewy bread paired with a green salad or bowl of soup? Yeah baby!!
As you may have guessed from my previous postings of Garlic Toast and Herbed Garlic Bread, I like having a carbohydrate to dip in my food. I may or may not make noises like a crane on a construction site when I scoop with tools of bread. One of my favorite hot lunches when I was a kid was the dunkers; big slabs of bread with melted mozzarella on top served with a scoop of spaghetti sauce. Scrumptious. Essentially, that is what I make this bread for. The salad just makes me feel less guilty about eating a dinner centered around bread.
I was reading a recipe by Pioneer Woman recently and she mentioned that she freezes hers. This never once occurred to me, but you can bet I am going to be doing that from now on! Smear on the cheese mixture, wrap it up tightly, and pull out to thaw and toast whenever it is needed. Genius. And speaking of smart ideas, whoever paired bread and cheese together the first time (probably someone French…) and warmed it up and called it a meal, well they are my forever friend.
Here in South Carolina, I am learning about Southern Caviar (aka Pimento Cheese) and all its versions, uses, and adaptations. In some ways this recipe is a simpler version of that. I have been holding out on making my own pimento cheese but since it is everywhere down here, I am sure I won't be able to resist for long. Then, of course, I may just have to smear it on bread and toast it up. That recipe and this recipe can be buddies. Hehe!
Oy vey…I really shouldn't blog when I'm tired….
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Simple Cheesy Bread
1 large loaf french bread (not baguette-you want it softer than that)
8 oz grated colby-jack cheese
1/2 c good mayonnaise
1 stick (1/2 c) softened butter
Combine the cheese, mayo, and butter in a small bowl. Set aside. Cut the bread in half down the side lengthwise and open like a book. I cut it in half crosswise as well so that the pieces fit on my pan butter, but whatever works for you is fine! Divide the mixture evenly between the pieces of bread and smear evenly all the way out to the edges! Don't forget the edges! **If you are freezing this for later, gently sandwich the bread together, wrap well in plastic wrap, and then again in foil, or place in a zip top freezer bag. Defrost in the fridge and proceed with recipe.** Preheat the oven to 375. Place the bread cheese side up on a parchment or foil lined sheet pan (because burnt cheese is a major bummer to clean off of metal) and toast for 10 minutes. Check the bread to see how it is melting and proceed at 5 minute intervals until it is toasted to your preference. Some like their cheese barely melted, other like it to be bubbling and turning brown. Your choice! Pull it out and let it set for a minute-if you can wait that long-before slicing and enjoying!
Sweet Northern Cornbread (Yankee Cornbread)
Brittany wrote this on 10 October 2014
If you read my blog with any regularity, you know that my family moved to South Carolina a few months ago. I am finding it a bit of a trial to keep a balance between my Northern upbringing and wanting to experience and immerse myself in my new region of the south. Case in point-cornbread.
So why, you may be asking, am I not posting a good southern cornbread recipe where the batter is poured into a cast iron skillet and baked to a perfectly crusty disc? The kind of cornbread that practically thirsts to be doused in black eyed peas? Cornbread that is to gravy as Curly is to Moe?
Because I haven't perfected it yet. Everyone makes their cornbread a bit different around here and since I have Mississippi 'family' that influences me as well, I need to cover all the bases and possibilities. This requires more testing to come up with the final version and it will be, I assure you, coming soon. It will even be baked to the perfect state of crustiness in my cast iron skillet.
That said, I am, as you know, from the North. We Minnesota folk like our cornbread tall, fluffy, and sweet and I am not ashamed of it! That is how I grew up with it, and, if I may be so bold as to say, it is still my favorite way to eat it. *gasp* Its true. This is a safe place, friends. We accept fans of all kinds of cornbread here. No judgement.
Often called Yankee Cornbread, my version has flour in it, as well as cornmeal, to lighten the batter a bit. Most traditional southern cornbread recipes I have come across, either researched or those served to me by southern women, have little or no flour in them and much less baking powder, if any at all. The Northern version gets flack for being more cake like, while its counterpart is often criticized for lack of flavor.
Never one to discriminate against food (I am an equal opportunity eater), I like them both. In turn, I like to eat them in different applications. Today's recipe is fantastic served with breakfast or brunch, spread with butter and jam. Generally though, my kids and I like to eat it plain. The texture and flavor is enough to warrant only a glass of milk on the side. It is great baked into muffins as well and is a nice balance between crumbly enough to still be cornbread but firm enough to eat out of hand. Since cornbread is just so darn easy to mix up, this is SO much tastier-and better for you-than reaching for a box of processed mix. Occasionally, those come in handy, but for straight up cornbread, there is no substitute.
So below is my staple, straight-up, no messing around, no frills recipe for sweet cornbread. Use it well and enjoy. No matter which side of the Mason-Dixon Line you call home.
Sweet Northern Cornbread
Equal parts flour and cornmeal have always been my standard for cornbread. My mom made it that way, so I make it that way. I add a bit more baking powder to mine because I like it extra fluffy. The white sugar forms just a bit of a sweet crust on the top that I can't resist. Makes great muffins too!!
1 c flour
1 c cornmeal
2/3 c sugar
pinch of salt
3 1/2 tsp baking powder
1 egg
1 c milk
1/3 c grape seed, canola oil, or even melted butter
Preheat oven to 375.
Combine all dry ingredients in a medium bowl with a whisk. In a large measuring cup, mix the egg, milk, and oil together with a fork. Slowly combine the wet and dry ingredients with the whisk, careful not to over mix! Pour into a greased, 9X9 glass or metal baking dish and bake for 25-30 minutes, or until puffed, golden, and a toothpick comes out clean. Cool in pan until just barely warm. Cut into squares and enjoy!
Cranberry-Orange Pumpkin Spice Muffins
Brittany wrote this on 4 October 2014
I should warn you. I will never have enough pumpkin recipes. Muffins, quick breads, dip, pie, shakes-everything. I. Love. Pumpkin.
You will probably never find me with a pumpkin spiced latte as the sweetness level is a bit much for me, but other than that, I happily submit to all the pumpkin craziness that ensues from Labor Day to the end of the year. And beyond, as I make pumpkin muffins and quick breads year round. These Pumpkin Pie Muffins are my go-to, make ALL the time, never fail, can't-get-enough-of-them-type of recipe. So much so that I only ever so briefly stray from my loyalty to them.
Until now. (Cue dramatic music)
I saw a version of the following recipe on the food network website. I did my usual changes and tweaked things to make it a bit more streamlined, shave off a few steps, and make it ever so more healthy. More healthy means I can eat more of them, yes? But the point here is that I made these up and thought I may have just found my new favorite pumpkin muffin. Then I made another batch and was sure I had found it. The tang and chewiness of the cranberries make these extra special and just so darn irresistible. They have been inducted into the Brittany's Pantry hall of fame, which may sound prestigious, but actually just means they are a recipe that I make on a regular basis. High praise for my family. And since these adorable muffins are a kind of dressed-up, boss is coming to dinner, pumpkin muffin, they make a great quick bread to give as a gift this season.
Or just do as I do and eat them all yourself. I won't judge. Cranberry-Orange Pumpkin Spice Muffins
Inspired from Food Network
Preheat oven to 350. In a large bowl, whisk together:
1/3 c canola or grape seed oil
zest of one orange
2 eggs
2/3 c sugar
1/2 c pumpkin puree
1/3 c unsweetened applesauce
1/2 c milk
Combine ingredients until smooth. Add:
1 c all-purpose flour
1 c white whole wheat flour
1 1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/4 tsp nutmeg
pinch of salt
2 tsp baking powder
Gently fold in the dry ingredients. When nearly combined, add:
2/3 c dried cranberries
Continue to gently fold batter together until JUST COMBINED! Do not over mix. Portion the batter evenly amongst 12 sprayed or paper lined muffin cups. Sprinkle each muffin cup with just a pinch of granulated sugar, raw sugar, or casters sugar, if desired. Bake for 18-22 minutes, or until a toothpick comes out with a moist crumb or two. Let set for a few minutes then remove to a cooling rack. Enjoy!
Simple Artichoke Dip
Brittany wrote this on 28 September 2014
Ah. Classic artichoke dip. How I love thee…
There are some things in this world that you just need to know how to make. Bread, poached eggs, really good chocolate chip cookies, and if I may be so bold as to add to the list-artichoke dip. Its classic. Its simple. Its familiar to all. It also happens to be cheesy and creamy and wonderful; all good things when it comes to food.
This version is nothing special and it has no fancy frills. It is just straight up, good 'ole artichoke dip. It comes together in a matter of minutes and can be doubled very easily. Such an easy appetizer or snack is a must-have recipe for game season, holiday party season, or just a saturday. If you still aren't convinced, I will leave you with this short, true, artichoke dip story: This dip is so good, I once ate it off an oven door. My pot holders slipped when I took it out of the oven and it flipped upside down on the open oven door. It didn't break the glass dish, but the smell of scorched dip fill the house pretty quick. I kind of stared at it for awhile with my guests looking over my shoulder, and we unanimously decided to risk it. I grabbed a big spatula from the counter and scraped the whole gloppy, cheesy, bubbly mass back into the dish. Totally. Worth it.
Simple Artichoke Dip
This recipe makes a small batch of dip. Its perfect for 4 or 5 people. Any more than that and you will want to double it. If you like things with a kick, add a few dashes of hot sauce to this when you mix it up!
1 can of artichoke hearts, drained and roughly chopped
1/3 c mayo
1/3 c sour cream (I use light)
1/4 c grated or shredded parmesan cheese + 1 T
1 c shredded mozzarella
1 clove finely minced garlic
black pepper to taste
Preheat oven to 375 degrees.
Combine all ingredients (minus extra T of parmesan) in a small bowl and spread into a small sprayed glass dish. An 8X8 or 9X9 would be fine, or even a deep glass pie plate like the one pictured above it good. Spread evenly, sprinkle with reserved tablespoon of parmesan, and bake for 20 minutes, or until evenly browned and bubbly. Serve with crackers, chips, toasty bread or these awesome garlic toasts!
Gluten-Free Honey Oat Protein Bites
Brittany wrote this on 16 September 2014
About a year ago, when I still lived in central Illinois, I was given this recipe from a friend and fellow Mommy. She was on a mission to get more fit and make some long lasting, healthy changes in her life. One of her discoveries was this recipe that she got off Pinterest. As a rockstar mom of boys, she was looking for a quick, homemade snack that she could make ahead and share with the whole family and this fit the bill. (Personally, I think she just needed a quick bite of something that would keep her on the move. Why are boys so exhausting?) She was so surprised at how delicious they were, she made sure to share it with everyone she knew! I recently started experimenting with all variations of no bake, granola-type, snack bite kind of recipes and thought I would start with this one.
Score! I am a huge peanut butter and chocolate fan so this was one of the flavors that was top on my list. Man, are they good! I have several family members and friends that are gluten-free due to celiacs disease or other health issues so I am psyched to be able to pass this on to them! My Mom used to make something similar to this when I was a kid so I can't help but feel like these are kind of a retro snack making a comeback as a food fad. There are so many recipes similar to this that are floating around the internet, I am glad to have narrowed them down to just one! I am still working on another version; different flavors so that we all get some variety, but I'll leave that for another day. For now, know that these awesome little bombs of heart healthy flax and oats are a powerhouse of good things for your bod!
My initial taste testers of this recipe, who coincidentally eat GF and include at least one health professional, all gave a full stamp of approval. They liked that you can really taste the ingredients, which in my opinion, makes them that much more scrumptious. My kids went crazy for them and have requested they be tucked in their lunches, sent for snack, or both! My husband is a runner and even though he has had them as a boost before and after his runs, the rest of the time I need to physically separate him from the container. While they are healthy and full of good things, too many would really up your calorie intake. So don't eat them like popcorn!
Ultimately, they are just a smart, easy, kid and adult friendly food that is a good idea. They are a faster, more simple recipe than making a full batch of granola bars and easy enough for your kids to make by themselves! They last for quite awhile stored properly in the fridge and can be frozen too. Very convenient if you are little, grown, single, married, new parents, old parents…or a rockstar mom of boys.
**This recipe is fourth in the healthy eating series I am featuring over on the J Rose Fitness Facebook page! It is a great resource for healthy living tips, ideas, motivation, and the occasional challenge! Check it out and 'like' it to get your daily dose of information and humor. I guarantee it will make your day! Jessica, the brain behind the page is ready to answer questions, give support, and keep you going! I am loving being a contributor and you can see all my submitted recipes on her site. I don't receive any compensation for contributing-I just really love her page! Check it out!
Gluten-Free Honey Oat Protein Bites
Recipe via Danielle (friend of BP) via Pinterest
These can be altered a bit depending on your tastes. I have specified substitutions where applicable.
1 c peanut butter or almond butter
1 c ground flax seeds
2 c rolled oats, gluten free if desired
1/2 c mini chocolate chips or 1 c raisins or dried cranberries
2/3 c honey, preferably raw
Combine all ingredients in a bowl with a wooden spoon. Cover and chill until the mixture firms up. Scoop by level tablespoonfuls and roll between the palms of your hands until they are smooth and round. Chill. Enjoy! Can be stored in an airtight container in the fridge for…I don't know! We always eat them too fast! I like to freeze them in bags of six to pull out later and make them last longer.
Garlic Toast
Brittany wrote this on 13 September 2014
A few days ago I posted a quick, weeknight worthy recipe for a simple Pasta Puttanesca. It is essentially foolproof, is made with all things from your pantry, and if you make it with whole wheat pasta, is actually quite healthy. Like the main dish, the garlic toast that accompanied it was easy and fuss free. My secret?
The freezer.
An earth shattering revelation, I know. You see, my freezer and I have a special, mutually beneficial relationship. I keep it organized (usually) and clean, and in turn, it provides me with quick meals and the occasional pint of Ben & Jerry's Chocolate Fudge Brownie. When I am pressed for time or simply lack the energy and drive to make dinner, pulling something out of the freezer that requires little or no action is the best feeling in the world. Am I right? It is like winning the lottery. Its 5:30 pm on a Tuesday and you are digging through bags of frozen edamame and blocks of ground beef when suddenly you find a quart container of Chicken & Barley Soup, ready to be microwaved. I can't be the only person out there who would hold it up in victory and shout Eureka!! And it is equally gratifying if you are pulling out dinner for one or two people at eight o'clock at night after a long day of work, or if you are a stay at home mom without the time to whip something up between laundry, grocery shopping, homework checks, piano lessons, PTO meetings, and ballet rehearsal. It is for these exact moments in life that I keep certain items in my freezer.
In this case, it is pre-sliced french bread. Every once in awhile, I rifle through the day old section of baked goods in the bakery of my local supermarket. When I find the big loaves of thinly sliced french bread for 1.99, I buy two! I bring them home and toss them right in the freezer. They aren't perfectly wrapped to store long term, but it is enough to let them slowly dry out over the next few weeks. Then, when I need a quick dinner, I have stale, frozen bread that I can use to make french toast, panini, bread crumbs, bread pudding, croutons, and in this case, garlic toast. The smaller, chewier baguettes are better for crostini or bruschetta and can be a bit tough for just toast. So for this, you want the softer, country type loaves that aren't so crusty on the outside. Perfect to slather with garlic butter.
Garlic Toast
thinly sliced french bread, preferably slightly stale
1/2 stick (4 T) of soft, salted butter
1 large garlic clove, minced finely
Preheat the oven to 350. Combine the butter and garlic in a small bowl and set aside. Arrange your bread in a single layer on a dry sheet pan and oh so very thinly spread with garlic butter. You want this toast to get crunchy and crispy, so be sure to spread the butter to the very edges and use it sparingly. Just a VERY thin layer. Be sure the bread is butter side up on the pan and toast in the oven for 10 minutes. Check the toast. If it is firm and overall golden brown, then it is done. If not, rotate the pan 180 degrees and let it go for a few more minutes. Watch it closely! Toast can go from nothing to burnt in a short amount of time. Essentially, toast until your preference and enjoy! This is fantastic served with chili too! Leftover garlic butter can be stored in an airtight container in the fridge to be used for more garlic toast but is also good spread on the outside of panini, stirred into mashed potatoes, rubbed on chicken before roasting, or anything else you can think of!
Green Tea Citrus Punch
Brittany wrote this on 27 August 2014
Yes yes. Green tea again. Get over it. Its good for you.
I love anything citrus even more than I love green tea so this recipe was a natural fit for me. I was experimenting with juices and cold tea and when I was digging through my computer, I came across this recipe and realized I had nearly replicated it. Simple and straight forward, this is full of Vitamin C and all the good antioxidants that come with green tea.
This is such a light, refreshing drink that I can't help but want to make it continuously! But be forewarned: Inferior juices make for a rather icky drink. Use a good, quality orange juice (pulp free would be best) or better yet, squeeze it yourself. Fresh lemon juice too. You can REALLY taste the difference if you cheat with this one.
If you are opposed to using refined white sugar, you can always steep the tea in plain water-minus the sugar-and sweeten the drink with raw honey while the tea concentrate is still warm. Either way, green tea + fresh juice = the tastiest drink around. Kids inhale it too so you may just want to start with a double batch. Heck! It would be great hot too!!
Next up? Green tea omelets. Or maybe green tea pancakes. Oh oh! I know!! Green tea roast pork!!
Yes? No?
Please know I was completely kidding about the green tea ideas above. Depending on how well you know me, my sarcasm may not have been obvious…
Green Tea Citrus Punch
Recipe kinda sorta adapted from Oxmoor House
This recipe is pretty cut and dry. Nothing too fancy. But OH so good on a summer day!
6 c water, divided
1 c sugar
16 green tea bags, regular or decaf
1 3/4 c OJ
1/4 c fresh lemon juice (Please don't use the bottled stuff here!)
Orange slices for garnish if desired
Bring three of the cups of water and the one cups of sugar to a boil and stir, dissolving the sugar. You are basically starting a simple syrup here. Remove from the heat and add the tea bags to steep. Leave five minutes. Pull out the tea bags but DO NOT SQUEEZE THEM! This results in a cloudy, off color tea! Just let them drain a bit and discard them. Cool the sweetened tea syrup. Add the juices and remaining three cups of water. Stir to combine, chill, and serve over ice with orange slices if desired.
Pistachio Granola
Brittany wrote this on 16 August 2014
With the exception of that strange, green instant pudding from my childhood, my experience with pistachios was rather limited until I married my husband, Mike. My Aunt Mary used to make this awesome dessert called Watergate Cake and it was a lovely shade of pistachio green and it contained that same pudding. Recipe coming soon!! But thats not what today is about! Granola. Today is about granola.
So. My husband loves pistachios and has always preferred to buy the ones roasted, salted and cracked in the shell. He snacks on them regularly and he has passed that nutty love of lime green nuts onto our children. They eat them whenever they can get their hands on them and when I came across a recipe that made them the star player in granola, I couldn't pass it up. I always add them to my favorite granola bar recipe for color and flavor, but this recipe takes the obsession one step further. One tasty, crunchy, healthy, and addictive step further. So good in fact, I passed some of this along to my neighbor when I was testing and tweaking this recipe, and even though I sent it with yogurt to eat as well, she skipped the dairy and just inhaled the granola by itself. Then she pestered me for more! Good indication of a winner, don't you think?
In general, I prefer to save a buck or two and crack them myself. Or rather, I give them to Mike and he cracks them for me. (Some of those suckers are tough!) Pistachios are on the expensive side so when they are on sale, I buy what I can and enjoy them. I always plan to buy ahead and freeze them, but we eat them too fast! Like most nuts, pistachios are incredibly good for you and contain a wealth of nutrients. Just a handful can give you your daily allowance of more than a half dozen vitamins and minerals, in addition to healthy fats and antioxidants. I would love to mention all of the benefits of these fantastic nuts, but I think that we should really just stick to the most important factor: They are GREEN!!! You faithful readers know about my obsession with all things green, afore mentioned here and here. How do you pass up such a cheerful color? Pistachio green paint is so popular, the 60's and 70's had people painting their entire kitchens with it. Those people knew something groovy when they saw it, huh?
If you are not familiar with the taste of them, this granola is the perfect segue into discovering your love of happy, green, pistachios. Healthy, nutty, crunchy, and incredibly toasty, we love it sprinkled over yogurt or poured in a bowl with some milk and eaten like a cereal. Absolutely fantastic. And much less of a commitment than painting your cabinets green.
Mixed and ready to toast in the oven!
All done! Perfectly toasty and delicious!
*Todays recipe is the second part of a healthy eating series I am doing over on J Rose Fitness, a healthy living Facebook page! Jessica McKenzie is an online Beach body coach and you can check out her page here. Be sure to like her on Facebook to get regular healthy living tips and inspiration! Click on the links below to see the other recipes in the series.
Pistachio Granola
Recipe adapted from Mountain Momma Cooks
I do double this recipe, but most of the time I like enjoying this small batch. I make this often, but it isn't my regular go-to formula for granola so we treat it as something special.
1 1/2 c rolled oats
1/2 c shelled pistachio nuts, roughly chopped if desired
1/3 c sliced almonds
3 T grape seed or canola oil
3 T honey, preferably raw
1 tsp vanilla
small pinch of salt (if your nuts come salted, omit this ingredient)
Preheat the oven to 300 degrees. In a medium bowl, combine nuts and oats. In a large measuring cup, microwave the remaining ingredients until just warm enough to soften the honey and stir the mixture smooth. Pour over the oats and pistachios, mix thoroughly, and spread on a parchment lined sheet pan. Be sure the mixture is in a nice, thin, single layer so that the heat can circulate well and toast your granola evenly! Bake for 10 minutes, then gently stir the mixture well, spreading it evenly out on the sheet pan again. Toast for another 5 minutes, stir again, then toast for a final three minutes. Granola should be golden brown and don't worry-it will crisp up as it cools. Remove and let cool completely. Store in an airtight container or freeze.
Buttermilk Bread
Brittany wrote this on 10 August 2014
Inevitably, when I leave for vacation, I seem to have a container of buttermilk left. You would think I get hip to this fact over time and take the necessary measures, using it up in waffles and pancakes the week before we go, but I never do.
Now, if this were ice cream, I would be all over it. I would gladly sacrifice my healthy lunch to finish off that lonely quart of mint and chip. The fact that ice cream would easily last until I returned in a week or so is irrelevant.
But buttermilk? You obviously can't just drink it down to use it up. I always keep it in my fridge because I use it to bake with so much, but when I am packing 5 people for a trip (one of them who is still in diapers) time is of the essence. Yes, I could freeze it, and occasionally I do. Unfortunately, my freezer real-estate is limited and much sought after (the blueberries usually win) so that isn't always an option. Especially now in our little rental house. My solution? This bread. Aptly named, Buttermilk Bread. You may have already deduced the main ingredient…
This earns a spot on this blog because it is just so darn versatile. I am all about multitasking so anything that serves more than one purpose is on my 'I like you' list. Believe it or not this isn't a sweet bread, but it can certainly be served that way. Baked ahead and tucked in the freezer, this bread is great to pull out and slice up to put out for breakfast or brunch; slathered with butter and jam of course. The mild, neutral flavor also lends itself to savory applications. Added to the dinner table in lieu of dinner rolls, no butter needed, is a great way to change up your menu without a lot of effort. Think of it alongside soups, stews, main dish salads, and even Thanksgiving!
I'll post the recipe below. You know…just in case you are going on a trip soon.
Buttermilk Bread
Adapted from Cooking Light
This quick bread comes together with minimal ingredients and even less steps, making this a great recipe to use when you are short on time!
Preheat your oven to 350. In a large mixing bowl, add:
2 c all purpose flour
1 tsp baking soda
pinch of salt
Whisk dry ingredients together to combine. In a large measuring cup, whisk together:
2 egg whites
1 1/2 c low fat buttermilk
2 T honey
1/4 c canola or grape seed oil, or melted butter
When wet ingredients are whisked until smooth, add to dry ingredients and stir and fold both together until just combined. No need to whisk or beat this. Pour batter into a sprayed, standard sized loaf pan (about 8X4 or 9X5) and bake for 45 minutes. It will be nicely browned on top and a toothpick or skewer should come out clean when inserted near the center. Cool slightly in the pan for 10 minutes or so until the bread has a chance to set a bit, then turn out onto a cooling rack. Cool completely!! Slightly warm is ok, but slice it too hot and it isn't as good. Great bread to freeze ahead and just thaw on the counter before you serve it. Enjoy!
Green Tea Smoothie
Brittany wrote this on 31 July 2014
So, remember when I posted this recipe for Green Green Salad? I am at it again, but this time its drinkable. I keep creating these verdant recipes and all I can think of is, "Awesome. It is sooooo greeeeeen."
Side Note: I have been looking for a green couch for my family room, but don't tell my husband. Sssssshhhhhhh.
I love the color green and every time I make this smoothie I do a little happy dance because it just looks so vibrant and energizing and positive. In general, food of this shade is on the healthy side so how can you think of anything else but the power of the nutrients coursing through your veins?! This is why Popeye got so revved up on spinach! Green just does something to us! It makes our arm muscles bulge and that look of heroic wisdom cross our faces. It is life!
Yes, in case you are wondering, there is spinach in this smoothie, but the color and health factor get a bit of a boost from some matcha powder. What the heck is that, you ask? Only the coolest stuff on the PLANET! Ok. The pyramids are cooler, but matcha powder is pretty neat. It is just a finely ground green tea that uses the whole green tea leaf and a little bit goes a long way. It is actually so potent that 1 tsp of powder mixed with a cup of hot water to dissolve it, is the equivalent of 10 cups of brewed green tea. Neat huh? You can find it in the health food sections of most grocery stores nowadays, and for sure in any health food/specialty store worth its salt. Heck! You can even find it at Vitamin World! Yes, it is a bit expensive, but it lasts for a long time. And it is the perfect boost in this smoothie. It kinda gives it that herbal taste without adding more fibrous veggies. Because, hey. I love broccoli as much as the next person, but I personally don't like to drink it cold and raw. *shudder*
Regardless of wether or not you are gluten free, dairy free, nut free, vegan, or like me, proud to be at the top of the food chain and eating anything you can get your hands on, this drink has you covered. It won't weigh you down and I swear it makes you feel healthier just looking at it. And you know why, right? Because its green.
*Todays recipe can be found on the JRose Fitness page on Facebook by the lovely Jessica McKenzie! I will regularly be contributing feature recipes that are good for da body and good for da soul so check it out here! Be sure to 'like' the page so you don't miss anything. And bonus! You get a boost of healthy living and fitness inspiration as well! Click here to see her actual coaching site!
Green Tea Smoothie
This drink is full of good things. It may be tempting, but don't skip the lemon juice. Not only is it incredibly beneficial (health wise) but it gives a brightness of flavor to this smoothie that brings it from OK to outrageous!
1 c coconut milk (I use light)
1 banana
juice of 1/2 of a lemon
1/2 bag frozen, organic peaches (1 1/2 c or so)
2 extra large handfuls of baby spinach, preferably organic
1 T honey (optional)
1 tsp matcha powder
Blend all ingredients together in a blender until smooth, adding ice of desired. Serve immediately.
Quick & Easy Pita Chips
Brittany wrote this on 23 July 2014
Just popping in to post a quick recipe for an easy snack!
We really love crunchy pita chips at our house. However, the five of us can easily finish off a whole bag in one sitting so generally, it just makes more sense for me to make them myself. Very easy and much cheaper to do. In addition, I can control the level of crunchiness and get them a toasty as we prefer them. My husband likes things VERY crunchy and just one head scratch away from burnt so I always leave a handful or two on the pan a bit longer for him. For those of you that prefer your food toasted, but not cooked to ashes, just a few minutes is all you need.
Above, these beauties are all set and ready to pop in the oven! Below? Toasted and perfect to dip in some hummus!
Quick & Easy Pita Chips
These do lose their crunch after a day or so. My advice is to make them fresh when you need them so you can finish them off while perfect and toasty! If you have access to different flavors of pita bread or even flavored oils, this would be a good application for that. These are pretty basic so please experiment with herbs and spices to customize your chips!
Pita Bread-homemade or store-bought (I usually buy it whole wheat and fresh from the bakery. Then I tuck them in the freezer for whenever I need them!)
Extra Virgin Olive Oil
Salt and Pepper
Preheat your oven to 375 degrees. Cut your pita bread like a pizza, into 8 or even 16 pieces, depending on what kind of dippers you like. Spread them out in a single layer on a dry sheet pan and spray or lightly drizzle evenly with olive oil. Sprinkle with salt and pepper and pop in the oven for 10 minutes. Check on the chips and continue to toast until desired crispiness. How long it will take will depend on your oven, your individual tastes, and the moisture content of your bread. Just keep and eye on them so they don't burn. You can turn them over halfway through if you like, but it isn't necessary. Cool slightly and enjoy!
Roasted Pepper Hummus
Brittany wrote this on 15 July 2014
Roasted pepper hummus is one of the most common things I find in the refrigerators of my friends. Well, that and red wine.
Whenever I talk to someone who has made hummus for the first time, they always mention how incredibly good it is. As yummy as store bought hummus is, there is nothing like the flavor of a batch you made yourself. Making it specially flavored is just that much better.
The following recipe is my standard, quick hummus that I make all the time, with simply some roasted red peppers added! Easy, huh? The smell is fantastic and it is incredibly hard to stop eating it. Smooth and creamy, this hummus is outrageous on a sandwich (recipe coming soon) but is also a handy recipe to have in the fridge. It makes it SO much easier to get your daily veggies in if you have this stuff to dip your celery, cucumbers, carrots, and whole grain pita chips in! Because, seriously! Isn't that color gorgeous? I love the colors of food…
Speaking of recipes, I often like to share what I call my BONUS RECIPES on social media. Occasionally, I post a recipe exclusively to Brittany's Pantry Twitter feed (brittanyspantry), Instagram (@brittanyspantry), Google+ , and the Facebook page. Why? Because I like to reward those who spend excessive time on their phone whilst in the grocery line! Today was one of those bonus days so be sure to follow BP and get every tasty recipe you can! Here is the link to my favorite Double Chocolate Recovery Drink! Enjoy! Roasted Red Pepper Hummus
2 cans garbanzo beans (chickpeas) rinsed and drained
3 T tahini
2 cloves garlic, minced
2 T lemon juice
3/4 tsp cumin
1/3 c water
1/3 c extra virgin olive oil, plus more as needed
salt and pepper to taste
1/2 of a 1 lb jar of roasted red peppers, drained (about 2)
Pulse all ingredients in a food processor, adding more evoo or water to achieve desired consistency. Continue to puree until smooth. Store tightly sealed in the refrigerator.


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So I just put my first batch into the fermenter and away in my closet. The only thing that worries me is the S.G. was 1.087. Does that sound normal?
No, 1.087 is high for a brown ale. What was the recipe? Was it a partial boil with water added to the fermenter at the end to top off to a total volume of 5 gallons? If so, did you mix the wort and top off water thoroughly before taking your gravity reading?


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Design ideas wanted...
Arvin Magusara
January 24, 2013 in Design Dilemma
Any ideas to spruce up our fire place? Our home has accents of red.
Looks good to me as it is. But, if you want to be bold...paint the surround red laquer. :) Or, put a couple red stools in front to pop the red and sit by the fire.
Hmmm yes it does look pretty good. Maybe an oversized vase in the corner?
1 Like January 24, 2013 at 8:16PM
Hannah Gould
bright or dull red stripe "behind" the fireplace. not exceeding the edges of the actual fireplace width (not the mantle) and all the way up to the ceiling. it will make the white stand out, make a easier visual backdrop for your tv and it will get that color in there without a lot of clutter.


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Friday, December 12, 2014
Chinese smartphone maker Xiaomi Inc. has been barred by an Indian court from selling its handsets in the country for allegedly infringing mobile phone technology patented by Ericsson.
> Business
The Ministry of Labor (MOL) has finished the new draft of the Labor Law that stipulates laborers' working hours are to be set at 40 hours per workweek as opposed to an 84-hour two-week work schedule, the MOL announced yesterday; the ministry hopes the new regulation will take effect in 2015.
Hong Kong police dismantled the city's main pro-democracy site Thursday, clearing tents and barricades after more than two months of rallies and leading away more than 100 demonstrators, who vowed their struggle lives on.
U.S. retail sales perked up in November with the start of the holiday shopping season, led by online buying and purchases of autos, clothing and electronics.
A strong report on retail sales pushed U.S. stocks higher in early trading Thursday, easing investors' jitters over the global economy and another slide in oil prices.
Starting next week, domestic airlines will offer discounted fares due to declining fuel prices, according to the Ministry of Transportation and Communications (MOTC).
Thursday, December 11, 2014
Hong Kong authorities started clearing barricades Thursday from a pro-democracy protest camp spread across a busy highway as part of a final push to retake streets occupied by activists for two and a half months.
When the CIA set out to design a program to elicit intelligence from captured terrorists, it turned to two former Air Force psychologists with no practical interrogation experience and no specialized knowledge of al-Qaida, according to a Senate investigation released this week.
When asked by media if China would be waiting for Taiwan to pass the Cross-Strait Trade in Services Agreement (兩岸服務貿易協議), Chen Deming (陳德銘), president of China's Association for Relations Across the Taiwan Straits (ARATS, 海協會), confirmed the sentiment though he emphasized that the time frame would be within two years and not after two years.
Local master chef Cheng Yen-chi, better known as Ah-chi-shih (阿基師), yesterday admitted to having hugged and kissed a fan after being caught visiting motels twice with the same woman by paparazzi., 1 Comment
CIA torture of al-Qaida suspects was far more brutal than acknowledged, did not produce useful intelligence and was so poorly managed it lost track of detainees, a scathing U.S. Senate report revealed Tuesday., 1 Comment
China's consumer inflation fell to a five-year low of 1.4 percent in November, the government said Wednesday, fuelling concern about the danger of deflation in the world's second-largest economy.
> Business


text:
But it doesn't have to be.
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Water (aqua), aloe barbadensis leaf juice*, xylitol, glycerin, natural essential oil flavor blend [mentha piperita (peppermint) oil, eucalyptus globulus (eucalyptus) oil, thymus vulgaris (thyme) oil, melaleuca alternifolia (tea tree) leaf oil, menthol, mentha spicata (spearmint) oil, gaultheria procumbens (wintergreen) leaf oil], caprylic/capric glycerides, glycerin and ethyl lauroyl arginate HCI, citric acid, citrus grandis (grapefruit) seed extract.
*Certified Organic
Contains Xylitol, do not give to pets.


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Clear Your Drains
- by Jake Kuchero
Have you ever felt like you need a detox and that you need to just clear your system? If so, you are not alone. Too much sugar and too many carbohydrates can leave you feeling just BLAH. Our lymphatic system cleans help detoxify our bodies and it if is not running smoothly, you will feel the effects. The good news is there are things we can do to get our lymphatics up and running.
Get out there and exercise.
Water, water, and more water. Drink up at least 8 glasses a day.
Eat your green vegetables.
Try Echinacea tea (one of my favorite drinks that I was shown by Tom Rothman)
Another great way to get the lymphatic system working is to dry brush before a shower. All you need to do is before you shower, take a natural bristle brush and using circular motions, massage from feet to heart in an upward motion. You will definitely note a difference once your lymphatic system is flushed and you will reap the positive effects of more energy and less pain.


text: Stroke damage There are some serious problems that a stroke can bring to your body. It is a very dangerous disease and something that should be taken seriously when talking about it. There are many people these days that are suffering from the side effects of stroke and all that it can do to the body. This is something that you should think about so that you can prevent it before it happens to you. The brain is very complex and it does control the different body functions. If a stroke does happen and blood flow cannot reach the place that controls a body function, that part of the body will not work, as it should be. This is going to cause many problems in the body. However it is important for people to understand that surviving a stroke is amazing and the alternative is death. Being able to recover is the best that you can hope for and moving on past the problems that the stroke caused for anyone that suffers this terrible experience. If a stroke does happen toward the back of the brain, it is likely that the person will have a problem with their vision from that day forward. The effects of the stroke will completely depend on the location of the obstruction and the extent of the brain tissue that is affected by it. This is how people can determine what the disabilities are that they will be faced with after a stroke. The effects of the stroke damage will depend on the some factors including not only the place where the obstruction went on but also how much brain tissue is affected. However, one side of the brain will control the opposite side of the body and a stroke that affects the right side of the brain will have the effect on the left side of the body. This could cause the following damage: * Vision problems. * Memory loss * Paralysis on the left side of the body If the stroke does happen on the left side of the brain, the right side of the body will be affect then and produce some of the following problems: * Speech and language problems * Slow and cautions behavioral * Memory loss * Paralysis on the right side of the body Knowing what to expect can make give you more knowledge of what to expect. However this is not going to any less scary. Having a stroke will usually mean that the victim will have to go through a lot of therapy to get back to the way that they were before. This is something that will take time and a person will have to be willing to get better and make this happen for them.


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South Carolina ETV
Lifeline Home | Overview | Education | Transparency in Gov | Public Safety | Quality of Life | Citizens & Communities
ETV Partners
ETV's reach in South Carolina goes well beyond Radio and TV. ETV supports education, promotes transparency, partners with public safety, connects citizens, and improves the quality of life and job readiness for the state. Join us for a look at some of ETV's services and what people are saying about ETV.
ETV Community and State Partners
S.C. Healthcare Amateur Radio Team
The SCHEART program is a valuable community resource serving primarily health care facilities and local emergency management, EMS, Fire Departments, and other agencies directly involved in emergency and disaster response and recovery. The ultimate goal is to provide a level of communications support and preparation that complements existing public safety systems and is transparent to the end users during a disaster.
Along with ETV, partners in the SCHEART Initiative are the USC-Center for Public Health Preparedness, Medical University of S.C., S.C. Department of Health and Environmental Control, S.C. Budget and Control Board, S.C. Emergency Management Division and in the private…
S.C. K-12 Technology Initiative
The K-12 Initiative brings the resources of the world to the classroom and connects students with knowledge resources. Through the efforts of the K-12 Initiative, South Carolina was the first state in the nation to connect all public libraries to the Internet, and the fifth to connect all public schools.
Along with ETV, partners in the Initiative are: the S.C. Budget and Control Board, S.C. Department of Education, S.C. State Library and the private sector represented by AT&T and the S.C. Telecommunications Association.


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13 results for "zach mettenberger"
LSU marks Florida's biggest test yetEdward Aschoff
Today is the day we learn a lot about Florida. We'll see just how good the nation's No. 2 defense is, and we'll find out if Tyler Murphy is the real deal. When the 17th-ranked Gators (4-1, 3-0 SEC) run out into Tiger Stadium later today to face No...Blog | October 12, 2013
Planning for success: FloridaSam Khan Jr.
Florida (4-1, 3-0 SEC) takes its unblemished conference record on the road for a showdown in Baton Rouge, La., against No. 10 LSU. The No. 17 Gators are coming off a solid 30-10 home win over Arkansas and this game will be a pivotal one as the Gators...Blog | October 10, 2013
Film study: Gators vs. TigersMichael DiRocco
GAINESVILLE, Fla. -- Here's an analysis of three key plays in Florida's 14-6 victory Saturday over LSU. Failed jump pass The score: LSU leading 3-0 late in the first half. The situation: Third-and-goal from the UF 4-yard line. Why it worked: ...Blog | October 07, 2012
3 Up, 3 Down: Florida 14, LSU 6Michael DiRocco
GAINESVILLE, Fla. -- Florida beat LSU the way the Tigers regularly beat their opponents: using a great defense and a physical running game. Mike Gillislee ran for 146 yards and two second-half touchdowns to give the Gators a 14-6 victory at Florida F...Blog | October 07, 2012
Gators ramp up pass rush against LSUMichael DiRocco
GAINESVILLE, Fla. -- Florida nearly doubled its season total in sacks after taking down LSU quarterback Zach Mettenberger four times in a 14-6 victory on Saturday. Linebackers Jon Bostic and Lerentee McCray, safety Josh Evans and defensive tackle ...Blog | October 06, 2012
Halftime analysis: LSU 6, Florida 0Michael DiRocco
GAINESVILLE, Fla. -- Here's a breakdown of the first half of No. 10 Florida's home game against No. 4 LUS. Stat of the half: The Gators and Tigers combined for 128 yards of total offense. LSU had 81 and Florida had 47. The Gators ran for only 16 y...Blog | October 06, 2012
Game preview: Florida vs. LSUMichael DiRocco
No. 4 LSU (5-0, 1-0 SEC) at No. 10 Florida (4-0, 3-0 SEC) Saturday, 3:30 p.m. ET Florida Field, Gainesville, Fla. CBS Three storylines 1. Measuring stick: Has Florida narrowed the gap between where the program has been the past two seasons a...Blog | October 05, 2012
GeauxTigerNation Q&A with Gary LaneyMichael DiRocco
GAINESVILLE, Fla. -- To get the most in-depth information on No. 4 LSU, which plays at No. 10 Florida on Saturday at 3:30 p.m., GatorNation turned to GeauxTigerNation's Gary Laney. We asked him five questions about the Tigers: Q: Wasn't Zach Mette...Blog | October 04, 2012
Five storylines: Florida vs. LSUMichael DiRocco
GAINESVILLE, Fla. -- No. 10 Florida plays host to No. 4 LSU on Saturday in what coaches and players are calling a statement game. If the Gators (4-0, 3-0 SEC) beat the Tigers (5-0, 1-0) it will prove Florida has narrowed the gap between where the pro...Blog | October 04, 2012
Scouting report: LSUMichael DiRocco
GAINESVILLE, Fla. -- The bye week is over and Florida gets back in action against LSU on Saturday at Florida Field (3:30 p.m., CBS). Here's a look at the Tigers: LSU Record: 5-0 (1-0 SEC). Coach: Les Miles, eighth season (80-18); 12th season...Blog | October 01, 2012
Sunday Night QB: Scouting during the byeMichael DiRocco
GAINESVILLE, Fla. -- Florida not playing on Saturday presented the chance to get a look at some of the Gators' upcoming opponents. Here's a breakdown of what Florida fans should like about what they saw and what should be a concern when they play....Blog | September 30, 2012
Gators are off, but plenty to watch todayMichael DiRocco
GAINESVILLE, Fla. -- Florida may have the day off, but there are still plenty of things happening today that can impact the Gators throughout the rest of the Southeastern Conference season. Four future SEC opponents are in action, including next w...Blog | September 29, 2012
Gators game preview: LSUMichael DiRocco
ESPN's GatorNation brings you the 30 things you need to know about Florida's upcoming 2012 season. For 30 weekdays we'll preview games, talk about trends, spotlight players and positions, and give you pretty much everything you need to know to be rea...Blog | June 22, 2012


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19 Dec 2014
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text: Abu Dhabi Grand Prix: Renault Sport F1 reports 3 November, 2013 2013 world champion Sebastian Vettel scored a crushing win in today's Abu Dhabi Grand Prix, leading every single lap to finish 30 secs ahead of team-mate Mark Webber. It was the seventh victory in a row for the German, the third 1-2 for the team this season and the 50th win for the Renault RS27 engine. Lotus F1 Team's Romain Grosjean finished fourth, making it three Renault-powered cars in the top four. Poleman Webber lost out to Vettel and Rosberg on the start, allowing Vettel to build up a comfortable lead, which he maintained throughout the race. Webber moved past Rosberg on lap 20, from which point on the Red Bull duo pulled out a considerable lead. Williams F1 Team were yet again within touching distance of the top 10. Pastor Maldonado finished in 11th, less than 3 secs behind tenth placed Adrian Sutil. Valtteri Bottas raced in the top 10 in the early part of the race but finished 15th at the flag fall. Caterham F1 Team was caught in an intense inter-team-mate battle, with Giedo van der Garde keeping the advantage to finish 18th ahead of Charles Pic. Kimi Raikkonen – who had started from P22 following his disqualification yesterday – was an early casualty. The Finn had contact with a Caterham in the first corner that broke his front suspension and he retired after just two corners. Infiniti Red Bull Racing has 513 points with Mercedes second with 334, Ferrari third with 323 and Lotus F1 Team fourth with 297 points. Rémi Taffin, Renault Sport F1 head of track operations. Subbed by AJN. Congratulations to all at Red Bull today for a perfect result and one we are very pleased to have contributed to. Seb summed it up perfectly on the podium – Red Bull and Renault are a great partnership. After winning the championships in India it's fantastic to be able to experience even further success, particularly at the end of this V8 engine era. The win has taken us to 50 wins with the RS27 engine, though naturally we would like to get a couple more for the tally! Lotus had a strong performance with Romain today and were very close to the podium yet again, while Williams were just outside the points for the second race in a row. We are edging closer all the time and Austin and Interlagos have been good to us in the past, so we'll take this confidence forward and hope for a strong result across all our teams to end the season well. Tweet Related NewsVideo: Alonso congratulates Hamilton and his familyF1 drivers take to Twitter to congratulate HamiltonBBC claim highest viewership for Abu Dhabi GPHamilton: I celebrated with a watermelon juiceBritish press go to town on Hamilton triumphRosberg: Hamilton was the best driver on the grid this yearMallya: Red Bull cheats on the regulationsLewis and Nico shake hands at end of epic seasonHamilton family spring surprise on champAlonso overcome by emotion on Ferrari farewell


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text:
|Hcv test reports
Sep 6, 2004
recently i was tested for HCV (riba test) and this result was "positive" and my Alt level was "Above 200" after this i was tested for PCR quantitative and Qualitative and the result was " Hepatitis Virus Not Detected" whts does it mean. Qureshi
| Response from Dr. Holodniy
At this point it indicates exposure to, but not chronic infection with HCV.
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