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Sahari, Noraidah and Mohd. Judi, Hairuliza and Abdul Ghani, Abdul Azim and Selamat, Hasan and Md. Yunus, Aida Suraya (2009) Construction and selection of usefullness evaluation items. International Journal of Education and Information Technologies, 3 (1). pp. 28-35.
Full text not available from this repository.
Official URL: http://www.wseas.us/journals/educationinformation/eit-77.pdf
The purpose of this research was to construct a set of indicators or items that could measure the usefulness of mathematics courseware (MC). Usefulness is a quality attribute to which a person believes that using a particular MC would enhance students mathematical understanding of certain topics and engage them in learning activities. In order to construct the items, open ended survey forms were distributed to five mathematics courseware developers. They were asked to list down the essential factors and items that are important in a of good mathematics courseware. In parallel to that several mathematics courseware reviews and evaluation instruments were analyzed. Ultimately, the preliminary survey and literature-based produced a checklist with 85 items consisting of three factors, which were usability, functionality and efficiency and seven criteria which were ease of use, attractiveness, concepts presentation, assessment, reinforcement, accuracy and learning support material. The mapping of items according to their criteria and factors are discussed. The items were then reviewed by 10 experts in two rounds of content validity check. Finally 66 usefulness items from seven factors with reliability range between 0.723 to 0.911 were produced.
|Item Type:
|mathematics courseware
|Faculty or Institute:
|Faculty of Educational Studies
|International Journal of Education and Information Technologies
|ID Code:
|Deposited By:
|Fazlin Hj. Shamsudin
|Deposited On:
|15 Jul 2010 04:31
|Last Modified:
|15 Jul 2010 04:33
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author: Admin Staff
December 19, 2014
Thousand Cankers Disease is a serious threat to the walnut trees in our nation. The map posted to the left shows the confirmed and quarantined areas by state. If you are interested in learning more about this disease please take a look at any one of the following websit...
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What does FRHF stand for?
What does FRHF mean? This page is about the various possible meanings of the acronym, abbreviation, shorthand or slang term: FRHF.
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Fire Resistant Hydraulic Fluid
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A UK parliamentary panel has told the government to stop using pesticides.
The Commons Environmental Audit Committee says that the bee population in the UK is rapidly falling as a result of the dangerous chemicals. Up to two-thirds of honey bees have suffered population declines.
The dramatic fall in the bee population could have far-reaching consequences.
Al Jazeera's Simon McGregor-Wood reports from London.
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For this study, all patients received telaprevira protease inhibitor for hepatitis Cevery eight hours, peginterferon alfa-2a every week and ribavirin daily for 12 weeks. Then, telaprevir was stopped, and patients received just peginterferon-ribavirin until week 20.
Patients who had an extended rapid virologic response (undetectable hepatitis C virus RNA levels in their blood at four and 12 weeks) were randomly assigned after the 20th week to receive the pegylated interferon and ribavirin for either four or 28 more weeks. Patients without an extended rapid virologic response, who still had detectable hepatitis C, were automatically assigned to an additional 28 weeks
A total of 35265 percentof patients in the study had an extended rapid virologic response.
Among the patients with an extended rapid virologic response who were randomly assigned to receive the combination, 92 percent in the 24-week group and 88 percent in the 48-week group had a sustained virologic response of hepatitis C infection.
"These results are likely to change treatment standards for patients with hepatitis C and reduce adverse effects of the treatment regimen," adds Sherman.
|Contact: Katie Pence
University of Cincinnati Academic Health Center


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|I'm inspired to post this after reading reponses from Joe and Joe to the request for printer recommendations below.
I've been saving for an Epson R2400 to print my dad's old b&w negatives and slides. Trouble is, I've been saving for so long that there might be something else on the market that I should know about, but don't. What do you think? is the R2400 still my best bet? It's expensive!
Follow-Up Postings:
- Posted by firewire800 (My Page) on Sat, Dec 23, 06 at 11:00
|Your best bet is to take those negatives into a darkroom, the R2400 is your second best bet.
If you don't have darkroom equipment, people are just about giving it away these days. I bought three enlarging lenses in the last four months. Each lens new would have cost over $250.00 and I didn't pay more than $20.00 for any one of them.
My reason for the darkroom suggestion is this: Photography has always been somewhat paradoxical in its position in the art world. A silver print (B&W) made in the darkroom and properly processed has the longest life expectancy of any known art media -- a stainless steel sculpture might compete. At the same time color photographs hold the position on the opposite end of that scale. It wasn't until the 1970s that color photographs were even tolerated in art museums (Sarkowski bought some Eggleston prints for MOMA).
The right inkjet materials are an improvement over old chemical based color, but in comparison to darkroom silver prints inkjet prints are still ephemeral. A B&W print from the R2400 is still made with inks that will fade.
Darkroom not a reasonable option, then the R2400 makes really superb B&W prints. I use that printer. I have a friend who just bought the newest Canon (also designed to do B&W) and she is raving about it, so based on her recommendation I'd endorse that option as well.
P.S. it is possible to beat a decent B&W print from a "color designed" printer. There are three ways to go.
One: Give up on expecting neutral B&W and add a color tint to the image; make a brown and white print and use the color inks. Be happy.
Two: Get a custom profile for the printer and software that will allow you to edit that profile (not necessarily cheap) and then painstakingly adjust the profile (could require expert help).
Three: There are companies (see link below) that make special inks. Lyson's quad black inks make really nice B&W prints. The problem is you have to take the color inks out of the printer and it becomes a B&W only printer. That could be an option however -- buy a used printer like an Epson 1280 and dedicate it to B&W only. This would cost less than the new R2400.
Here is a link that might be useful: Lyson quad blacks
|I'm impressed, Joe—clearly, I asked at the right place. My darkroom days are over, and I say that with no regret. I grew up in my dad's, and later my husband and I played around with printing our own stuff. There was actually a darkroom in the barn when we bought this place (from a filmmaker). And when I took pictures for a newspaper I had to develop my own film until we went to digital. I don't miss the chemicals.
Do you happen to know the model of that new Canon you mentioned?
I'm on my way out to go shopping for a new dryer this morning. Why do these things always come up to interfere with our fun? :-)
- Posted by firewire800 (My Page) on Sat, Dec 30, 06 at 21:57
|Hi Susan,
I'm not sure about the Canon -- I just got back from out-of-town, knowing my friend who just bought one it's going to be one of their higher end pro models and I'm going to guess priced up there with the Epson R2400. I know the standard set of inks for the Canon 9000 has only one black ink and I'm guessing (friend Jennifer) bought above that model. There may be an alternative ink set available for the 9000. Research time.
|I've read about the Canon 9500, which is supposed to be better than the 9000 for b&w, but it's not scheduled for release until sometime in 2007 and no one seems to know how much it'll cost.
I'm thinking about the HP 9180 now. Very comparable to the R2400, and some people prefer it. Plus it's about $100 cheaper.
|I just finished installing an HP Photosmart 3210 xi all-in-one printer and it is a vast improvement over my old printer. It uses vivera inks which have a good anti-fade rating for longevity. (Beware that most ink jet printers are publishing print life ratings based in having a layer of glass above the image. This provides some filtering of UV rays and extends the life of the print.) I have tried the photo print feature and am happy with the results especially compared to my older printer. I had a surprise feature - black print for photo images. With an SD memeory card inserted into the slot on this printer, I selected a color image and pressed the 'black' button. The result was a gray scale print of the color image. It was quite acceptable.
In the recent past, I have scanned negatives with an HP scanner equipped with a top light for negatives or slides and the results were pretty good. Better work can be done with a quality enlarger and darkroom, but the results were acceptable to all except for a prefessional with a discerning eye.
Here's another tip. Old 35 mm slides and b/w film can be copied using a digital camera as the copier. it's done by using the macro feature. Nikon sells a kit for mounting the camera and film holer for some of their cameras. This kit includes the back light for illuminating the object. I suppose that some of you handy tinkers could construct such equipment. The major part of such project would be how to illuminate the subject. The lighting must be even across the film and within the range of the adjustable 'white balance' of the camera.
While doing genealogical searches, I have been to places where there are no copiers available. A digital camera on a tripod makes a good substitue copier and the image is stored in digital form to boot thus eliminating a step later on. Also, copying by digital camera is more gentle on old, fragile documents than a copy machine would be. The date and time of the exposure is automatically recorded too. When on a trip, make sure you carry extra memory cards.
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Thinking about the Vaya for a long distance ride. And wanting to hear if you have any experience with this bike. How much Stuff did you bring and what is the longest ride you did on it? Did you makr any changes/upgrades?
Im thinking of using this bike with a Bob trailer and for a trip from southern Sweden to Nordkapp (the top of Europe :-) )
The vaya sounds like the bike for me but would like to hear from owners :-)
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I'm interested in making a red IPA, but I want the red color with as little flavor difference as possible from a regular IPA. I'm not interested in using food coloring, but I want it to be a noticeable red/scarlet, not too brown.
I did a little research but can't seem to find any consensus on the best grains and amounts to use to do this. I am an extract brewer, currently.
On a side note, I'm going to be using Columbus hops through and through, if you have any tips on that as well. I'm also going to do half the batch with a regular ale yeast and half with a Belgian strain, just to see which one i like more.
CaraRed and Melanoiden Malt impart red color to the beer and are used in small quantities to my knowledge. How small and added flavors I'm not sure about
Here's my first stab at it. Not sure if ~15 srm is where I want to be, these color scales are kind of confusing...
I'm going to do half the batch with the WLP001 yeast and half with a Belgian yeast, just for fun
Type: Extract
Batch Size (fermenter): 5.00 gal
Boil Size: 3.67 gal
Boil Time: 60 min
Equipment: Pot ( 4 Gal/15.1 L) - Extract
End of Boil Volume 3.38 gal
Final Bottling Volume: 4.60 gal
Amt Name Type # %/IBU
6 lbs Light Dry Extract (8.0 SRM) Dry Extract 3 68.6 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 11.4 %
1 lbs 8.0 oz Carared (20.0 SRM) Grain 1 17.1 %
4.0 oz Roasted Barley (300.0 SRM) Grain 2 2.9 %
2.00 oz Columbus (Tomahawk) [14.00 %] - Boil 20.0 min Hop 5 39.0 IBUs
2.00 oz Columbus (Tomahawk) [14.00 %] - Boil 10.0 min Hop 6 23.3 IBUs
2.00 oz Columbus (Tomahawk) [14.00 %] - Boil 0.0 min Hop 7 0.0 IBUs
2.00 oz Columbus (Tomahawk) [14.00 %] - Dry Hop 5.0 Days Hop 9 0.0 IBUs
2.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 8 -
Beer Profile
Est Original Gravity: 1.063
Est Final Gravity: 1.010
Estimated Alcohol by Vol: 7.0%
Bitterness: 62.3 IBUs
Est Color: 14.6 SRM
I wouldn't be too keen on the roasted barley. It has a pretty strong flavor. Maybe Carafa Special III "dehusked" would be a better option. It's "debittered" and should have a milder flavor impact.
I'd take out the roasted barley, as it's more brown than red, and it has a strong roasty flavor.
I'd use just carared for color.
Carared lends a dark brown color so don't be fooled by the name.http://www.homebrewtalk.com/wiki/index.php/Malts_Chart
Carastan, CaraAmber, or CaraAroma will provide a much more noticeable red color. And depending on the other ingredients in the recipe, black malt in small amounts will give a red tinge to a beer. Using 1 to 2 oz. or so will not add much roastiness at all to the final flavor.
I just did a Desert Combat Red extract recipe using light DME and 2oz of black patent malt. Turned a really nice red color, but there is a slight sharpness to it. maybe 1.5oz would have been better.
I did an imperial red last week, I'll post pictures when it's done, but it won't be for a few weeks.
14 lbs 2-row
1 lb CaraRed
0.5 lb corn sugar
2 oz Bravo, 60 min
1 oz each Simcoe, Columbus, 10 min
1 oz each Simcoe, Columbus, 0 min
dry hop 2 oz each Simcoe, Columbus
Primary: Simcoe APA, Smoked Porter
Bottled: Brown Ale, Imperial Red, Simcoe/Columbus APA, Breakfast Stout, Barleywine
Everyone that has brewed it seems to like this one by TimBrewz pretty well. It's about 3rd on my list of must-brews.http://www.homebrewtalk.com/f69/india-red-ale-160034/
Pale Ale Malt 6.5 lbs
Munich type 1 (10L) 5 lbs.
Crystal 40L .75 lbs
Crystal 90L .5 lbs
Black malt 1 oz
All whole hops
Simcoe(13% aa) 1 oz 60 min
Amarillo(9.3% aa)1 oz 30 min
Cascade (7% aa)1 oz 5 min
Simcoe .5 oz dry hops
Amarillo 1 oz dry hops
Cascade .5 oz dry hops
Mash 153 for 60 min
Collect 7 gallons
Boil 90 min
American Ale yeast.
Ferment 10 days primary, 7 days secondary with dry hops. Enjoy.
Boil 90 min.
Next to Brew - Who knows...something with EKG
Primary - April's Amber
Bottled - Bee Cave IPA
Bottled - Apfelwein
Bottled - Dirty Blonde (BM's Blonde w/ 2X hops)
Bottled - Ed's Haus
Bottled - Hop Dread Red V1.0 (Red IPA)


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I did not notice this while at the store. When I used a spirit level,the scope base (the top of the receiver that has the two pairs of filler screws for mounting a scope) is canted about 1-2 degrees to the left. Does anyone know if this is how the rifle is made? I am using iron sights and it is shooting high to the left.
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How do you know the top is canted? The sides quite likely are not at exactly 90 degrees to the top. Tap out one of the sights and use the bottom of the dovetail as true then compare the top to that.
Just walking on the edge of of my grave.
Hiwall, you are right. The rifle receiver is true. Apparently it is only an optical illusion. I compared a new one at Walmart and another at Cabela's and they are identical to mine. I have made adjustments since then and the grouping is better. Thanks.


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True Religion Apparel Announces Third Quarter 2012 Financial Results
Net cash provided by operating activities for the first nine months of 2012 was $31.7 million compared to $48.7 million in the first nine months of 2011. This decrease in net cash provided by operating activities is primarily due to the increase in U.S. Wholesale sales in the third quarter of 2012 as compared to in the third quarter of 2011, which caused receivables to grow and cash receipts to be delayed in 2012 compared to 2011.
Store Openings
During the third quarter of 2012, True Religion Apparel opened three stores in the U.S., two stores in Canada, two stores in Germany, and one store in Austria. As of September 30, 2012, the Company operated 119 stores in the U.S. and 28 international stores. (For additional details on stores opened during the quarter, please refer to the Third Quarter 2012 Management Commentary posted on the Company's website, www.truereligionbrandjeans.com, in the Investor Relations section.)
Quarterly DividendThe Company's Board of Directors approved a quarterly dividend to our stockholders of $0.20 per share. The quarterly dividend will be paid on November 29, 2012, to all stockholders of record as of November 15, 2012. Future dividends will be subject to Board approval. Guidance Based upon our current assessment of market conditions and the Company's recent performance, we are updating the Company's guidance for the fourth quarter and the full year ended December 31, 2012, as follows:
- Fourth quarter 2012 net sales are expected to be in the range of $128 million to $133 million.
- Fourth quarter 2012 diluted earnings per share is expected to be in the range of $0.52 to $0.58, with an effective income tax rate of 37.5% and fully diluted weighted average shares outstanding of 25.6 million.
- Full year 2012 net sales are expected to be in the range of $458 million to $463 million.
- Full year diluted earnings per share is expected to be in the range of $1.80 to $1.86, with an effective income tax rate of 37.5% and fully diluted weighted average shares outstanding of 25.3 million.
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Printable Area
By VegSocialWorker on August 05, 2008
Photo by Lalaloula
Photo by Lalaloula
"From The Vegan Sourcebook by Joanne Stepaniak. So simple yet delicious."
Serving Size: 1 (142 g)
Servings Per Recipe: 4
"This is a wonderful recipe! I made it using rhubarb butter and baking it in small ramekins for individual servings. It was so tasty! Wow, I absolutely loved the crumbly topping with the moist interior. The fruit butter kinda melted into the bottom and topping which made it very special-neither too wet nor too dry. Perfect! I made half the recipe and left out the sugar. It was still sweet and that way you could really taste the fruit. YUM! Thanks so much for sharing this wonderful keeper of a recipe, Ajo! Made and reviewed for Veg'n Swap #8."
"Made this as written & using some pumpkin butter, & as GREAT TASTING as that was, I absolutely have to try it with some apple butter next time! You've got a wonderful keeper of a recipe here! [Tagged, made & reviewed for one of my Vegan partners in the Vegetarian/Vegan Recipe Swap 4]"


text:
Asia Stocks Down As Global Growth Woes Intensify
BANGKOK (AP) â¿¿ Asian stocks fell Monday as Europe's debt crisis continued to roil markets and the World Bank cut its growth forecasts for Asia.
Hong Kong's Hang Seng fell 0.7 percent to 20,872.04. South Korea's Kospi lost 0.7 percent to 1,980.71 and Australia's S&P/ASX200 lost 0.3 percent to 4,480.10. Benchmarks in Singapore, Taiwan and mainland China also fell. New Zealand's rose. Markets in Japan were closed for a public holiday.
The World Bank cut this year's growth outlook for developing Asia-Pacific economies to 7.2 percent from its May forecast of 7.6 percent. The bank cut its forecast for China, the region's biggest economy, to 7.7 percent from May's 8.2 percent. The bank cited weak global demand due to the lackluster U.S. recovery and Europe's recession.Andrew Sullivan, principal sales trader at Piper Jaffray in Hong Kong, said protests in Spain and IMF concerns over Greece continue to worry investors. Tens of thousands of people marched in 56 Spanish cities Sunday to protest government budget cuts in a country experiencing its second recession in three years and record high unemployment. The government has pushed through nine straight months of tough austerity measures that have prompted Spain's 17 regional governments to slash spending in health care and education. Officials from the European Commission, International Monetary Fund and European Central Bank are currently in Greece assessing the country's progress in fulfilling the terms for receiving aid. If their report doesn't clear the way for the payment of the next 31 billion euros ($40 billion) tranche of the country's bailout, Greece could be forced to default on its debts and perhaps leave the euro. Greece has warned that it will run out of money next month if it does not receive its next scheduled loan. Greece is caught in a deep recession, and has unemployment of nearly 25 percent. On Friday, the country's statistical authority said the economic contraction in 2010 and 2011 was even worse than earlier thought.
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Stocks Under $10Try it NOW
David Peltier, uncovers low dollar stocks with extraordinary upside potential that are flying under Wall Street's radar.
Product Features:
- Model portfolio
- Stocks trading below $10
- Intraday trade alerts
- Weekly roundups
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Jim Cramer's protege, David Peltier, identifies the best of breed dividend stocks that will pay a reliable AND significant income stream.
Product Features:
- Diversified model portfolio of dividend stocks
- Alerts when market news affect the portfolio
- Bi-weekly updates with exact steps to take - BUY, HOLD, SELL
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Economic Development, Planning and Tourism
Cards against Cancer fundraiser
On January 25, 2013, there will be the "Cards against Cancer" fundraiser at the Randolph Central School.
Spaghetti Dinner is from 4:30-6:30PM in the Randolph Central School Cafeteria and is only $5/person
Chinese Auction during the Randolph Central School Boys Basketball Game.
Raffle for iPad, $100 Jock Shop Certificate or $50 cash.
All proceeds to benefit Mary Ann Carpenter.
Sponsored by the Randolph Central School Boys & Girls Soccer and Boys Basketball Teams.
Learn How to Make Delicious Dessert Breads
Join Cornell University Cooperative Extension of Allegany County Master Gardeners, who are also long-time bread makers, as they demonstrate the process of making delicious dessert breads. Learn the history of dessert breads and the various methods and different ingredients used in creating traditional and custom loaves. In this class, you will learn by actually participating in making 4 dessert breads: St. Lucia's Bread, Stollen, Pumpkin Bread, and Sticky Buns. Read more
Strategic Marketing Workshops for Livestock Producers
Cornell Cooperative Extension offers Strategic Marketing Workshops for Livestock Producers around New York State.
The demand for locally raised meats and livestock products continues to grow. Strategic and specific marketing efforts can help you take full advantage of the local foods market. If you want to sharpen and focus your marketing skills or just don't know where to begin developing a marketing plan, Cornell Cooperative Extension can help! Read more
Two Part Time Academic Tutors
Chautauqua Striders, Inc. has immediate openings for two part time academic tutors.
- Where: Olean High School
- When: 3:00 – 4:00 pm twice a week
- What: SAT, Regents, and test preparation
Requirements: Minimum one year of college, Strength in high school academic content, and Experience working with youth
Hourly wage: Depending on Experience and Education
For more information & application visit:
Fourth Fridays planning Meeting
Interested in enhancing our region? The Cattaraugus County Arts Council along with the help of Jesse Garron Gray, we're launching "Fourth Fridays" in Olean and Allegany. Artists, musicians, interested business owners, area colleges, etc. that are interested in being a part of this collaborative community effort to enhance the creative arts scene, please join us on Tuesday, Jan 15, 7-9pm for a planning meeting! http://www.myArtsCouncil.net
Food Service Director at Camp Turner
Camp Turner at Allegany State Park is looking for a Food Service Director - full time summer / part time year round.
More jobs at Camp Turner are at http://www.buffalodiocese.org/campturner/Summer_Jobs.html
Cook at Camp Turner
Camp Turner at Allegany State Park is looking for a cook for full time summer / part time year round.
See http://www.buffalodiocese.org/Portals/0/HumanResources/CookCampTurner.pdf
More jobs at Camp Turner are at http://www.buffalodiocese.org/campturner/Summer_Jobs.html


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Burnished Bronze Wayland Table Lamp:
- Crackled blue ceramic
- Burnished bronze details and a dark gray wash
- Shade is made of natural twine with a silken, golden champagne liner
Finish: Burnished Bronze
18"W x 18"D x 33.5"H
Furnished Over 1 Million Homes Since 1997...
I was very satisfied with One Way Furniture Service. I have referred them to many friends, family, and customers. Thank you. Kathy A. Eisele, Boston, MA
Product Review - Uttermost Burnished Bronze Wayland Table Lamp
Furniture Brand
Furnish and decorate the entire home in chic elegance with the Uttermost Furniture line. This line features an extraordinary array of furniture pieces and decorative items including classic modern chairs, designer wall art, verdant botanicals, extravagant chandeliers, glittering scones, comfy pet beds, stylish benches and much more. Each of these well-appointed pieces can be found at One Way Furniture. Each piece revels with a designer touch that will graciously light up the ambiance in any setting. Uttermost
Weight & Size
Reference - Sku: 26756 - Uttermost Burnished Bronze Wayland Table Lamp by Uttermost


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by Sierraguy2008 [OP] » Jun 12 2011, 10:30pm
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by dan61psu » Jul 08 2011, 5:47pm
fold cover work mine tonneau love same solid extang nice thing didn forum bought anything keep still help think great rear installed free
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Jon Vanderford
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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Spotted around the media universe
KOLN Anchor Vanessa Flowers Out at 6 and 10 P.M. - Posted September 10, 2012
Vanessa Flowers is being moved off the anchor desk for the 6 and 11 pm. news at KOLN, ... [TVSpy]


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authentic and masterfully composed - Dru B Shinin is the next big act to come out of D/FW... guaranteed
Daniel Markham's Pretty Bitchin'
By Kelly Dearmore
Americans Under 30 the Most Cynical Bunch Ever
By Jim Schutze
13 of the Best Female-Fronted Bands in DFW
By Rachel Watts
Your Baseball Season Guide to Pre- and Post-Game Eats...
By Lauren Drewes Daniels
The Bizarre Life and Troubling Death of DarkSide
By Anna Merlan
The Ten Most Badass Band Names in DFW
By Lee Escobedo
The Cheap Bastard Guide to Dallas
By Alice Laussade
Dru B Shinin' is unapologetic about how happy he is. And, on his latest release, the Fort Worth-based rapper nimbly sidesteps the darker themes that have characterized Southern hip-hop for years, instead favoring a candy-coated pop sound that, for the most part, works well. Although at times overly sugary and slightly clumsy, The Cleanup contains several sparkling romps perfect for cruising around in the summertime with the top down.
Make no mistake, though: This is very much a family-friendly album, completely devoid of curse words. Shinin' waxes poetic on such fresh-scrubbed topics as watching movies on the couch with a nice girl ("Just Got Home") and the joy of being a morning person ("Cargo shorts, button-ups / I'm awake as soon as the sun's up," he intones on "Blue Skies").
What makes it work is a hearty nod to hip-hop's '80s heyday. Shinin' doesn't attempt to pull any tricks out of his sleeve; his style is straightforward, his voice undistorted by effects. It's a listenable album that goes down like a glass of lemonade.
Pretty basic, sure, but completely refreshing on a hot summer day.
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authentic and masterfully composed - Dru B Shinin is the next big act to come out of D/FW... guaranteed
Great Words on an amazing album, the clean up is the best summer album.
nice !! Dru B Shinin is a dope artist,i like his stuff
thanks to the observer for the write up!


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Dover, Lee students recognized
Sunday, May 11, 2014
WASHINGTON, D.C. – On Capitol Hill last week, U.S. Senator Kelly Ayotte, R-NH, congratulated two New Hampshire students, Caroline Carter of Dover and Quinn Griffith of Lee, on being recognized as New Hampshire's top youth volunteers.
Griffith, a member of the Stafford County 4-H and a home-schooled seventh-grader, was recognized for sharing his knowledge of music and American history with others in his community. He plays his fiddle for elementary school students, residents at nursing homes, and adults with disabilities while teaching them about the Oregon Trail and our nation's westward expansion.


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Based on manufacturer�s specs, this part is an exact fit for: 20082008 BMW 535xi To display products for a different vehicle, click here.
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Corey Hart Artist Bio and Lyrics
Corey Hart was born on May 31, 1962 in Montreal, Canada. Hart released albums in the 1980s and 1990s but mainly his success came from his first two albums.
The first album by Corey Hart came in 1983 with First Offense. The first single off the album, "Sunglasses at Night," was released in 1984 and climbed to number seven in the US. Hart also released "She Got The Radio," that year but it had weak success.
Corey Hart released his second album in 1985. The album was titled, Boy in the Box. The album sold quite successfully due to the single, "Never Surrender" which climbed to number 3. The title track also climbed to number 26 in the US.
Corey Hart continued releasing albums through the 1980s and 1990s, however none achieved much commercial success. In 1986 he released Fields of Fire, and in 1988 he released Young Man Runnin'.
Random 80's Artist
Falco -Falco released his first album in 1982, Einzelhaft. For the duration of his career, Falco found most of his success in Germany and Austria. A single off the album, "Auf Der Flucht" was released in the US and in France. His most famous single was "Der Kommissar" which was a top five hit in the US....
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80's Band Bio biography and videos.


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5 25 Martiou Street Nea Smyrni,
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716 Food and Sport will feature a 38 foot video screen and seating for 360 guests.
An additional 55 big screen televisions will be on display throughout the two-floor restaurant, including individual in-booth TVs with dedicated sound. There will also be a private VIP area on the second floor.
While floor plans and renderings have been released, the menu is still being kept a secret. "When we talk about Western New York culinary favorites, we talk about beef on weck and wings, and certainly we're going to feature products of that nature," 716 General Manager Dominic Verni said. "They won't be typical, they will be more than typical and better than expected both in the presentation, and maybe offering some twists to those items."
While Venri would not comment on menu pricing, he did say that prices would be "very competitive" so that a family could enjoy a meal at 716.
716 will be located at the corner of Scott Street and Washington Street, and will open around the same time that the rinks at Harbor Center open their doors. Harbor Center President John Koelmel would not give an exact date when that would be, but instead said they are sticking to their timeline of the Fall of this year.


text: Alpha Omega Epsilon is a professional and social engineering sorority that focuses on promoting women in engineering while offering the bonds of sisterhood. We were chartered as the Rho Chapter of Alpha Omega Epsilon on January 22, 2006. Our sisters are from all walks of life with many differing interests, but one thing we all understand is how difficult it is to be a woman in the male-dominated field of engineering. To help all of our sisters find a niche, our sorority is involved in a wide array of activities.


text:
Black Friday Isn't Dead Yet
Despite heavy promotions, December sales are in a "lull," according to Retail Metrics President Ken Perkins.
"Holiday sales data are providing a series of mixed signals suggesting that overall sales may be weaker than they actually are," Perkins wrote in a Dec. 14 note.
Perkins expects December same-store sales to rise 2.9% versus 2.6% last year, in line with expectations over the last three months. However October same-store sales hit 4%, while November same-store sales slumped, rising just 1.9% -- the weakest monthly comp since March, he noted.
Fourth-quarter sales are expected to rise just 1.1%; excluding Wal-Mart, sales are expected to rise 1.5%, according to Perkins."There is no question that certain segments of retail are under severe stress as they fight tooth and nail for every dollar by offering steep discounts, ramping up marketing spends, expanding price matching, implementing extended layaway programs, increased spending on IT to make their omni-channel shopping experience a pleasurable one for consumers, and beefed up staffing in some instances" as big-box chains as well as specialty retailers have been feeling the pinch as consumers shift their spending habits to home and home furnishings, autos and electronics, Perkins wrote. Written by Laurie Kulikowski in New York. Follow @LKulikowski
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Partner Events & Promotions
Roadrunner Food Bank is often the benefactor of a community event produced by someone outside of our organization. The type of event can be anything from a food drive to a promotion that gives a percent of sales to the Food Bank, and everything in between.
If you are interested in hosting an event for Roadrunner Food Bank please visit our Host or Sponsor and Event page.
To support those groups who host events and promotions for the Food Bank, we have developed this page. If you would like to have your Roadrunner benefit activity posted to this page, please email a description to firstname.lastname@example.com. Limit your word count to 100 and follow the format below. Include the date, location, times, contacts and web information.
Partner Events – Albuquerque
Partner Promotions – Albuquerque
Pat Morrison, a Shaklee Independent Distributor, is offering a chance for you to help Roadrunner simply by switching brands of many products you use every day. Some products include household cleaning products, nutritional supplements, weight-loss products, skin care, cosmetics, air and water purification, etc. All the products by Shaklee are green, safe and effective, and 100% guaranteed.
By using http://roadrunnerfoodbank.myshaklee.com to place your order, the Food Bank will receive 15-30% on the cost of each product, and a percentage of total sales each month. The Food Bank can receive funds from every Gold Ambassador Mission PAK purchased too.
Natural Grocers by Vitamin Cottage
Natural Grocers by Vitamin Cottage has set up a program to help increase donations to Roadrunner Food Bank. Each time you shop at Natural Grocers in Albuquerque, remember to bring your own bags. Natural Grocers will donate 5 cents to Roadrunner Food Bank for every person who brings in their own shopping bags. You'll be helping to fill the food bank shelves and helping reduce the number of bags that are going in landfills.
The promotion will go throughout the year. Click to learn more about the donation program.


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Nintendo 64
Hidden secret in Hyrule Castle courtyard for The Legend Of Zelda: Ocarina Of TimeHome / Nintendo 64 /
This page contains The Legend Of Zelda: Ocarina Of Time Easter Eggs for Nintendo 64 called "Hidden secret in Hyrule Castle courtyard" and has been posted or updated on Oct 11, 2006 by jhonjhon. Let us know what you think of this Easter Egg by thumbs voting.
- Developer: Nintendo
- Publisher: Nintendo
- Genre: Action Adventure Fantasy
- Release Date: Nov 23, 1998
- ESRB: Everyone
Easter Eggs
Hidden secret in Hyrule Castle courtyard
When you arrive in the Hyrule Castle courtyard, look at the left window. Now take out your slingshot, and shoot the potted plant. Someone will yell at you to stop doing that, and they will also throw a bomb at you.
More Easter Eggs
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text: Flash Contest Today Win $25 Walmart Join our flash contest today for a chance to win $25 Walmart! Join now Giveaway ends tonight Saturday 1/18/14 at 11:59pm EST Make sure to check out MadameDeals Contest Page for lots of awesome prizes! Want to save money? Read our Frugal ways to Save Money Tips Don't forget to also check out our collection of yummy and easy to make Recipes … [Read more...]


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This will be like the Cash
Submitted by Guest666 (not verified) on Mon, 11/30/2009 - 7:51pm.
This will be like the Cash for Clunkers, when the good deals are gone, that will be the end of it. I am staying home and saving my money for harder times. Gave up on Christmas a long time ago. Still got the $1200 stimulus money from a while back.


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Mr. Paul N. Clark is Chairman at BIOLASE, Inc., Independent Director at Agilent Technologies, Inc., President & Chief Executive Officer at Lilly ICOS LLC, and Chairman-Designate at Keysight Technologies, Inc....
Mr. Paul N. Clark is Chairman at BIOLASE, Inc., Independent Director at Agilent Technologies, Inc., President & Chief Executive Officer at Lilly ICOS LLC, and Chairman-Designate at Keysight Technologies, Inc. He is on the Board of Directors at Talecris Biotherapeutics Holdings Corp., Catalent Pharma Solutions, Inc., Agilent Technologies, Inc., Harlan Laboratories, Inc., Grifols Therapeutics, Inc., and Biotherapeutics, Inc.
Mr. Clark was previously employed as Independent Director by Amylin Pharmaceuticals, Inc., Chairman, President & Chief Executive Officer by ICOS Corp., a Director & Executive Vice President by Abbott Laboratories, Vice President-Sales & Marketing by Marion Laboratories, and Operating Partner & Advisor by Genstar Capital LLC.
He received his undergraduate degree from The University of Alabama and an MBA from the Tuck School of Business at Dartmouth.
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About Me
- JenTucker
- Welcome to Princess With a Pen! I have three children, therefore I speak Hello Kitty and Mario Kart fluently. I am a best selling author of women's nonfiction, and a columnist for the popular sites, Chick Lit Central and Survival for Blondes. Bacon, pizza, and wine top my food pyramid. Thanks for stopping by, and enjoy!
Tuesday, February 5, 2013
Q&A with Shasta Nelson
7 comments:
What a fabulous post and I am so glad I found out about your book, Shasta! Happy launch day, by the way ~ what an awesome feeling, I hope you ladies are celebrating over on your end of the pond.ReplyDelete
As someone who's spent half her life moving about from country to country and town to town, making friends, keeping friends and losing friends along the way, I find your ideas really intriguing and look forward to check them out. Rock on! XXReplies
Nicky-- thanks for the encouragement! I'm a bit sleep-deprived today but am already just feeling so grateful that there are women in this world like you (And the incredible Jen Tucker!). I so hope you enjoy the book!Delete
-- Shasta Nelson
What a great attitude!!ReplyDelete
Jen-- It would be a pleasure to be tucked into your pocket! :) Hope to meet you someday. Thanks for sharing your fabulous blog with me today! xoxoReplyDelete
--Shasta Nelson
Great interview, ladies! Happy launch day Shasta! :) The book sounds fabulous!ReplyDelete
Sounds like a fab book and a fab website! You are inspirational. And like Jen, you had me at CAKE!ReplyDelete
Great interview! I think female friends are so important and anytime I'm surrounded by my friends, with good food and drinks, it's all good!ReplyDelete


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Waste Segregation-Systems Work!
|7 Comments
Watching a match in Chinnaswamy has always been a lot of fun! It gets bigger and better when RCB is playing! RCB fans are known to be the most enthued and fun loving people amongst all IPL fans and the atmosphere at Chinnaswamy is electrifying. However many don't know that RCB fans are also the most responsible amongst all IPL fans. And one evident proof of this is the primary waste segregation that happens at source at Chinnaswamy stadium. As a part of our green initiatives we had taken up environment friendly waste disposal as one of our major thrust areas. We had put standardized dustbins across food stalls in the stadium. The blue dustbins are for dry waste like paper, plastic, glass etc. which can be recycled. The green dustbins are for wet food waste which is composted. As a matter of fact we have increased the number of dustbins in Chinnaswamy stadium from the usual 75 to a whopping 300, a 400% increase. We have tried our best to have these dustbins in strategic locations across the stadium. And guess what, the system is working! Our waste segregation stalls which do the secondary sorting has been progressively getting better segregated waste over the matches. This is still the beginning and there is still a lot of waste not getting segregated and there is always scope for improvement. However one thing is for sure , if the systems are in place, then things happen and people respond. RCB fans are responsible citizens and slowly turning into green enthusiasts. With systems in place and intent to create change, we can make the world a greener place to live in. RCB is Game for Green, Are You?
|7 Comments
Latest comments
segregation is good
lucky4rcb on 29 Nov 2012, 08:43 PM
very good post!!
lucky4rcb on 29 Nov 2012, 08:43 PM
sudhirRCCB on 01 Nov 2012, 10:48 PM
great post steyn bro
sudhirRCCB on 28 Oct 2012, 02:36 PM
awessome post man
sudhirRCCB on 18 Oct 2012, 10:52 PM
Having blue N green colored dustbins for wet n dry garbage is phenomenal.. Hope to keep up the trend.
hina on 15 Apr 2010, 07:37 PM
Don't create too many parks.Because lawns are "GREEN DESERTS".Simply grow plenty of trees and save double of them by not cutting trees.
ajune on 13 Apr 2010, 09:18 PM
shout box
- my fav team for ever is rrrrrrrrrrrrrrrrrrrrccccccccccccccccbbbbbbbbbb sunil-rey1 , 03 Nov 2014
- stay calm and shout....Arrrr Ceeeeeee Beeeeeeee vedanth-hasrali , 13 May 2014
- stay calm and shout....Arrrr Ceeeeeee Beeeeeeee vedanth-hasrali , 13 May 2014
- RCBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBBB Sachinbengaluru , 11 May 2014
- RCB Gear Up And Win The Title... hemil-haria , 10 May 2014
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[February 15, 2013]
Lana Del Rey Releases Music Video for New Track 'Burning Desire'
LONDON, Feb 15, 2013 (PR Newswire Europe via COMTEX) -- LONDON, February 15, 2013 /PRNewswire/ -- SONG ALSO SET TO APPEAR AS SOUNDTRACK FOR NEW SHORT FILM BY JAGUAR AND RIDLEY SCOTT ASSOCIATES Brit and Ivor Novello award winner Lana Del Rey today released the video for 'Burning Desire'. It was written and composed by the singer songwriter and will feature as the title track to a special film called 'Desire' starring Golden Globe winner Damian Lewis, which has been created by Jaguar and the award winning producers Ridley Scott Associates.
v=hNcGgGMXXTs&feature=youtu.be The 'Burning Desire' music video was filmed on location in South East London at the infamous Rivoli Ballroom, a Grade II listed former cinema that was transformed in the 1950s and is the only remaining intact ballroom from its period in London.
Story continues below ↓
The distinctive venue's eclectic mix of neo-classical, deco style perfectly complements Lana's original style. In the video she is seen wearing a vintage Ghost floor length silk dress as she performs the track.
Lana Del Rey said: "Film has always been so precious to me and I'm so proud to be a part of what Jaguar have envisioned for their new car with Damian Lewis. Making art means making tough decisions. I do believe you create your own life path and that you will be rewarded for following your passions - and sticking to it. It's just good to know now, with people like Jaguar and working with them, that I'm not the only one out there with such strident, creative beliefs." Lana Del Rey's collaboration with the luxury car brand was first announced last September, with the singer performing the song for the first and only time to an exclusive and intimate audience at Paris's Musee Rodin at the global reveal of the F-TYPE [
]. The F-TYPE is the first two-seater sports car from Jaguar since the iconic E-type was launched 50 years ago.
Ian Armstrong, Global Marketing Communications Director, Jaguar said: "Lana Del Rey is a world-class singer songwriter. In this video, she has used her unique ability to conjure, reflect and then reinterpret an aesthetic from a different era both for herself and for the F-TYPE." The film that features the track tells the story of Clark (Damian Lewis), who delivers cars for a living, running into trouble after a chance encounter with a mysterious, young woman (Shannyn Sossamon) in the middle of a lawless desert. Directed by Adam Smith, this is a story of betrayal, retribution, passion and greed. The film will be released in spring 2013.
Notes to editors: Jaguar was instrumental in creating the two-seater sports car market with famous models such as the C-TYPE, D-TYPE and E-TYPE. This sporting bloodline is continued with the all-new Jaguar F-TYPE.
CONTACT: Nick O'Donnell,JLR Corporate CommunicationsT: +44 (0) 7825 115951
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Posted on December 19, 2012
With Christmas only days away, we're squeezing in every last ounce of holiday fun, food and crafty goodness that we can before Santa hits the slopes and heads to town (presuming that his sled does a bit of skiing action before taking to the air). And what better way to welcome him to our humble abode than with yummy cookies that are the spitting image of his trusty team?
Beany loves looking at their happy little faces, and I think the kiddos who are a bit older would get a kick out of making the reindeer themselves by pressing the pretzels and M&Ms into the warm cookies. Sometimes those little hands can be a big help.
Reindeer Cookies
• cookie dough (I used our favorite ginger spice cookie recipe, but any cookie will do.)
• chocolate-covered pretzels
• chocolate chips
• red M&Ms
Form dough into rounded tablespoons, and place on a baking sheet. Press the dough gently to flatten it slightly, and pinch the bottom end of each ball of dough so it comes to a slight point. Bake cookies according to recipe's instructions.
Remove cookies from the oven. While they're still warm (and before they've completely set), gently press two chocolate chips into the dough for the eyes, one red M&M for the nose and two chocolate-covered pretzels for the antlers.
Place cookies on a wire rack to cool completely.
How's your holiday break shaping up? Are you baking up a storm? Decking the halls? Wishing for snow? Do tell!
Posted on November 30, 2012
The season of sugar is upon us, and though I fully intend to stay waist deep in an assortment of tried and true cookie recipes from now until the New Year (I promise I will share!), I'm always game for a bit of newness as far as flour and sugar and butter are concerned. You'd think that eventually there'd be an end to reinvention in the kitchen, that someday we'll have tried all the combos and be forced to a forever after of repeats. But no, baking is like entertainment that way. Sure, we've seen 10 bazillion remakes of A Christmas Carol and Groundhog Day, but did you say you have a new spin on it tonight, Hallmark Channel? Well, I'll be there. Again. And it will be awesome.
I realize that blondies are no new thing in the dessert world, but I managed to go 26 years without ever tasting one. Apparently they're a big hit on the Midwest carry-in church dinner circuit, so when I asked Jared if he'd ever had one before, he laughed at me like I'd asked him if he'd ever seen a dog. Clearly my lack of exposure to this buttery amalgamation of flour and sweets meant I had missed an integral part of the growing up experience. But alas, we are never too old to learn new tricks (er, new foods). And thank goodness for that.
Blondies seem to be the result of a love-filled marriage between the brownie and the chocolate chip cookie. They're chewy, almost fudgy like brownies and buttery, almost caramely like chocolate chip cookies. The sliced almonds (or pecans, which most blondies recipes seem to call for) add good texture and are actually a welcome break from all that sugar. Speaking of all that sugar, I highly advise topping your blondies with a healthy (by way of size) scoop of vanilla ice cream. 'Tis how it's done, I gather.
Adapted very slightly from the Foster's Market Cookbook (Sara Foster, p. 252)
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 2 cups packed light brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 cup semisweet chocolate chips
• 1 cup sliced almonds
* vanilla ice cream for serving
Preheat the oven to 325 degrees, and butter a 9-by-13-inch pan.
Sift together flour, baking powder and salt, and set aside.
In a large bowl, cream together the butter and brown sugar until it's light and creamy. Add the eggs one at a time, and blend after each addition. Add the vanilla, and blend until the mixture is fluffy.
Stir the flour mixture into the butter mixture just until combined (don't overmix!). Fold in the chocolate chips and almonds, and then transfer the batter to the prepared pan.
Bake for 40 to 50 minutes, until a toothpick comes out clean. Allow the bars to cool for about 30 minutes before cutting. Serve with a big happy scoop of vanilla ice cream.
Are there any foods you never tried growing up that seem to be super popular among the masses? What's your all-time favorite sweet treat? And has anyone started their holiday baking yet? Do tell!
Christmas is less than four weeks away (woo hoo!), and do you know what that means? It's that time of year for the second annual Wrapping Week! Check back next week for a new holiday gift wrapping idea every day. And if you can't wait that long to get started, check out last year's tips and tricks here, here, here, here and here.
Category: Fresh from the oven Tagged: baking, blondies, brownies, chocolate, cookies, dessert, food, Foster's Market, fresh from the oven, holiday recipes
Posted on December 29, 2011
I've been giving this a lot of thought lately, and I've come to the conclusion that you can tell a lot about people by their favorite kind of cookie. There are the chocolate chip-lovers, straight-forward and classic; the snickerdoodle fans, pure and sweet; and the lemon bar enthusiasts, fresh and zingy. I actually ran through quite a lengthy cookie list the other day, pairing sweets with various human characteristics for an engaging personality study of baked goods (needless to say, my definition of productivity slips a bit during the holidays), but somewhere along the way I came across a cookie that I couldn't quite peg down. The peanut butter cookie, in all its crunchy, chewy wonder, is something of a man (or woman) of mystery. It's classic, yes, but not so classic that it makes the menu at every coffee shop in town. It's also sweet, but a good kick of salt makes it much less sugary than its cousins in the cookie aisle. It's simple in ingredients but complex in flavor, which just adds to the confusion. Who are you, peanut butter cookie? Who are you?
In all my years of cookie baking, I had never, until recently, made a peanut butter cookie. It's a baked good that runs under the radar, I think. The gingersnaps, shortbreads and fancy pants cookies tend to steal the show in my kitchen, particularly around the holidays, but a jar of Peter Pan beckoned me from the cabinet last week and begged to be made into something special. I found a great recipe on Food52 and adjusted it ever so slightly to suit my family's tastes. Now I can't imagine how I went so long without adding peanut butter to the cookie repertoire. These guys were a knockout. Not too sweet. Not too salty. Not too chewy. Not too crunchy. So good but so not definable. And thus, I return to my quandary.
In truth, I could hyper-analyze the poor peanut butter cookie and its eaters for days, but I suppose none of that matters. The fact is, despite its ambiguous nature and not-quite-classic status, little peanut butter is one delicious guy (and thus my metaphor stops before there's trouble. Yikes!). The salty, sweet flavor and chewy, crunchy combo make it pretty irresistible.
Peanut Butter Cookies
Adjusted slightly from Merrill, Food52.com
• 1/2 cup unsalted butter
• 1/2 cup creamy peanut butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 ½ teaspoons vanilla extract
• ¾ teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup all-purpose flour
Preheat oven to 350 degrees. In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and peanut butter. Beat in sugars until light and fluffy, about 3 minutes. Add the egg and vanilla, and beat until blended thoroughly. Add the salt, baking soda and flour, and beat until just combined.
Chill the dough for about an hour, then roll it into tablespoon-sized balls. Place balls of dough on a parchment-lined cookie sheet about 2 inches apart, and use the back of a fork dipped in flour to make a cross-hatched pattern atop each cookie.
Bake in a 350-degree oven for about 10 minutes, until cookies are lightly golden and edges just start to firm up. Let them cool on the cookie sheet for a minute or two, then transfer to a wire rack to cool completely.
What kind of cookie are you?
Category: Fresh from the oven Tagged: baking, cookies, dessert, food, Food52, holiday cookies, holiday recipes, Merrill Stubbs, peanut butter, peanut butter cookies
Posted on December 19, 2011
Christmas countdown week has arrived! Yahoo! Around our house, the week before Christmas is pretty much an ode to flour, sugar and butter galore. Hello, cookies! Yep, it's a baking extravaganza right up until the man in red arrives. Then that baking extravaganza turns into a gifting, eating and all-around holidaying extravaganza. It really is the most wonderful time of the year.
My family definitely has some sweet holiday staples that make the spread year after year, but it's always fun to add something new to the mix, especially when it's unexpected. Earlier in the fall, I wrote a short review of The Cookery Book, the second edition of a cookbook put out by the Friends of the National Churchill Museum at Westminster College in Fulton, Mo., for Jefferson City Magazine, and was asked to whip up one of the recipes as part of the story. After some perusing, I picked the Gâteau Churchill, the pretty stackable number pictured above. It was described in the book as "One of Lady Churchill's favorites at No. 10 Downing St., London, England." High praise, I'd say.
The cookbook itself doesn't include any photos of its recipes, so I wasn't sure exactly what to expect when I got rolling, but the final dessert came together looking like a stacked, majestic wonder. A dessert fit for royalty! The shortbread base is incredibly buttery and rich, so it's definitely a your-tummy-will-thank-you-if-you-stick-to-small-portions kind of sweet. But it's beautiful and charming and tastes super special. And with the pretty spread of raspberry jam between each layer and a snowy sprinkling of confectioners' sugar on top, the dessert is downright festive.
Gâteau Churchill
Adapted slightly from The Cookery Book, Page 193. One of Lady Churchill's favorites at No. 10 Downing St., London, England
• 14 tablespoons butter
• 1 ¾ cups all-purpose flour
• ¼ cup dark brown sugar
• raspberry jam
• confectioners' sugar
• heavy cream, whipped
Place butter, flour, salt and sugar in the large bowl of a food processor and pulse until dough comes together. Turn dough onto a lightly floured surface and knead until smooth. Form into ball and chill until firm. Cut dough into six equal parts. Keep each refrigerated until ready to roll. Roll out each piece on a heavily floured board just enough (about ¼ inch thick) to cut into a 6-inch round, the size of a small tea plate.
Place on greased baking sheets and bake at 350 degrees F for 12 to 15 minutes or until golden brown. Once cool, stack the six rounds in layers and spread raspberry jam between each layer. Sift confectioners' sugar on the top layer. Serve with heated raspberry jam and whipped cream.
Is your holiday baking in full swing? How are you prepping for the big day? What sugary goodness is going on at your house?
Category: Fresh from the oven Tagged: baking, Christmas, dessert, food, gateau, Gateau Churchill, holiday recipes, holidays, jam, raspberry, recipes, shortbread
Posted on November 28, 2011
We've all heard the old adage: A baby changes everything. Three weeks into this parenting thing, and I can indeed confirm that our tiny bundle has made a mountain-sized impact on life as we knew it. Although the Bean's birth hasn't literally changed everything — there's still work to do, school to attend, holidays to plan for — she's certainly changed our approach to everything. Suddenly a happy baby seems so much more important than a spotless house, oven full of baked goods or even a good night's sleep. While Jared perfects his swaddling skills (he's the only one who's consistently successful at containing our ninja baby's flailing arms), I'm learning to revisit my to-do list in one-hour increments of time. Of course, I'd still much rather watch the Bean make silly sleeping faces than do anything truly productive. Life is good.
During one of the baby naps yesterday, I did manage to squeeze in a batch of cranberry orange scones, my newfound favorite that I seem to love more every time I bake them. Packed full of cranberries and zinging with fresh orange zest, these buttery bites are perfect for breakfast or dessert and can be made ahead of time and frozen, which is right handy dandy when you're too busy chasing sugarplums to find time for anything else.
Cranberry Orange Scones
Adapted from mrslarkin's blueberry scones on Food52.com (food52.com/recipes/11455_royal_wedding_scones/1)
• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar, plus more for sprinkling on tops of scones
• 1 tablespoon baking powder
• ¾ teaspoon kosher salt
• 1 tablespoon grated orange zest
• 6 tablespoons chilled unsalted butter, cut into small cubes
• 1 cup dried cranberries
• 2 teaspoons freshly squeezed orange juice
• 1 scant cup heavy cream, plus more for brushing on tops of scones
• 1 large egg
• 1 teaspoon pure vanilla extract
In the large bowl of a food processor (fitted with the chopping blade), place the dry ingredients and orange zest, and pulse to combine. Add the butter, and pulse 10 or so times to combine (you should retain some small pieces of butter). Transfer flour mixture to a large mixing bowl. Fold cranberries into mixture.
In a large measuring cup, place heavy cream, egg, orange juice and vanilla. Mix well, then pour into flour mixture. Using a fork, fold the wet mixture into the dry mixture while gradually turning the bowl (you're aiming for a folding motion, not stirring). When dough begins to come together, gently kneed dough into a ball shape.
Transfer dough ball to floured board, and gently pat it into a 6- or 7-inch circle. Use a pastry scraper or large chef's knife to cut it into 8 triangles.
Place the scones on a wax-paper-lined sheet pan, and freeze until solid.
Preheat oven to 425 degrees. Place frozen scones on a parchment-lined baking sheet, about 1 inch apart. Brush tops with cream, and sprinkle with sugar. Bake for 20 to 25 minutes, turning pan halfway through. Scones are done when a toothpick inserted in the center comes out clean.
What's your favorite seasonal baked good? Did anyone discover a new favorite recipe over the holiday weekend? How did the festivities go? And in baby news, how do other parents of little ones manage to find time for all the holiday to-dos?
Hope everyone had a wonderful Thanksgiving! It's officially the Christmas season! Woo hoo!
Category: Fresh from the oven Tagged: baking, breakfast, brunch, cranberry, cranberry orange scones, dessert, food, holiday baking, holiday recipes, orange, recipes, scones
Posted on October 14, 2011
Writing a food-filled blog for the past year has turned out to be a pretty fun gig. Not only have I had a chance to sharpen my kitchen skills and experiment with recipes, but Jared and I have also enjoyed our share of yumminess from the ever-changing post subjects. I've tried things I never thought I'd try before (prepping that whole chicken for roasting just about did me in) and discovered new flavors that I love. Overall, it's been nothing but fun, and I look forward to continuing my culinary antics as long as my little kitchen holds out on me.
There is one rather troublesome dilemma that I've found, though, when it comes to writing and photographing food on a regular basis. With so many cookbooks to explore and recipes to try (and the need to offer readers a glimpse of something new and exciting somewhat consistently), it's tricky finding time to revisit dishes from the past. The truth is, when it comes to preparing food, it isn't a parent-approved, you're-all-my-darlings-and-I-love-you-all-the-same kind of situation. With recipes, there are, in fact, favorites.
So that in itself is the great food blogging conundrum: allowing oneself the time and effort to make those favorites, even if it means no new post or photos will result. Maybe it's the fall feel in the air or the nearly finished bun in the oven that can take credit for my intensely nostalgic feelings as of late, but during the past few weeks, I've led myself down a long and winding road of cooking reverie, on which I've revisited lots of my all-time favorites (many of which I've included on the blog already) with no purpose other than to prepare, share and enjoy. Through this process, I've also rediscovered that sense of calm and happiness that inevitably accompanies those favorite, satisfying recipes. Actually, it's probably a great way to reclaim the love of baking that inspired me to start blogging in the first place. It's certainly fun to experiment and explore, but it's important to remember where we came from.
In light of my walk down food memory lane, below is the recipe for the one and only cookie to win the title "Jared and Katrina's Favorite." I first wrote about it a year ago, but I'd say the three separate batches of this spice-filled treat that I've whipped up in the past two weeks alone are reason enough to let it shine again. In all the cookies in all the world, this is the one that makes our hearts and tummies sing from the mountaintops. New is great. But sometimes old is better.
Ginger Spice Cookies
• ¾ cup unsalted butter
• 1 cup sugar
• 1 egg
• ¼ cup molasses (plus a smidge extra so it overflows for a few seconds)
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 3 heaping teaspoons cinnamon
• 2 heaping teaspoons ginger
• ½ heaping teaspoon cloves
• ½ teaspoon salt
Cream butter and sugar in an electric mixer, then add egg and molasses and mix together. Sift flour, baking soda, cinnamon, ginger, cloves and salt in a separate bowl, then add slowly to butter/sugar mixture. Mix until just combined.
Roll dough into tablespoon-sized balls, roll in sugar, and place on a parchment-lined cookie sheet (about 1 ½ inches apart). Bake for 10 to 12 minutes at 350 degrees, until firm on the outside but still soft on the inside (they actually should still look a little underdone when you take them out, which makes for that perfect crunch on the outside and soft chewiness on the inside).
Does anyone else suffer from the food blogging conundrum? What is your absolute favorite recipe, the one that melts your heart as it melts on your tongue? Any loves that you'd long forgotten, only to rediscover recently and fall in love with all over again? Do tell!
Category: Fresh from the oven Tagged: baking, Christmas, cookies, dessert, fall, favorite recipes, food, ginger, ginger spice cookies, gingersnap, holiday, holiday recipes, recipes
Posted on September 28, 2011
From the time I was in first grade through third grade, my family lived in Germany, and during that first year overseas, we lived in Egelsbach, a little German town near the Air Force base where my dad was stationed. I have a lot of great memories from our time there — spaghetti ice from the ice-cream truck, loud squeals from peacocks who lived down the street — but my all-time favorite memories from that year of off-base living were the weekend walks with my dad to a nearby bakery in town.
On Sunday mornings, my dad and I would head out on the short jaunt from our house, down the narrow street and past the barking German Shepherds who scampered up to the gates between what felt like each and every alleyway we walked by. After about 15 minutes of walking, during which time we talked about incredibly important things like who did what in the first grade and what toys I'd been eyeing in the JCPenney Christmas catalog, we'd reach our destination: a small, delicious-smelling local business with a case of fresh-baked treats sure to satisfy all the early-morning callers. I honestly can't remember what my dad bought for himself, my mom and my older brother each week (though my best guess is a bag full of brötchen — we were crazy for that stuff). What I do remember, however, was the bunny-shaped bread that he always picked out for me. That bunny-shaped bread with raisin eyes was a Sunday specialty at the bakery, and it was the only treat I ever requested.
I take you on this trip down memory lane not to make you yearn for a Sunday-morning bakery run (though that does sound like a nice way to start the morning, doesn't it?), but because I recently recaptured that distinctively light, sweet, bready flavor that my poor deprived taste buds hadn't experienced in the 18-plus years since my last raisin-eyed bunny. While clicking through my Google Reader on Monday morning, I came across a new post on Sassy Radish with a recipe for homemade challah, a sweet bread often made for Jewish holidays, like today's Rosh Hashanah. Not much of a bread maker, I decided to give it a go. Boy oh boy, I had no idea what I was missing all these years. Not only does this bread look absolutely gorgeous when you take it out of the oven, but the taste is also amazing. It's sweet, it's light, and every bite feels special. And to top it all off, the flavor is a dead ringer for the beloved bakery bunny from my childhood. So it's unbelievable flavor wrapped in nostalgia. And there's nothing in the world quite like it.
From Sassy Radish
• 1 tablespoon active dry yeast
• 1/2 cup orange juice
• 1/4 cup water
• 1/3 cup canola oil (The Sassy Radish recipes calls for olive oil instead, which would be great, but I was looking for a less noticeable flavor.)
• 2 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1/3 cup honey
• 1 teaspoon kosher salt
• 3 1/4 to 3 1/2 cups all-purpose flour, plus more for kneading dough
• 1/3 cup raisins
In a large bowl, sprinkle yeast in lukewarm orange juice and lukewarm water. Let stand for 5 minutes, until the yeast is frothy. Stir with a fork.
Whisk oil into yeast mixture, then whisk in 1 egg, followed by the yolks, one at a time. Whisk in the honey and salt, then stir until everything is well incorporated.
Gradually add the flour, 1 cup at a time. Check the consistency after 3 cups. When the dough holds together, turn it onto a floured surface, and knead it until smooth. You're aiming for a moist, slightly sticky dough. It should be elastic, soft and a bit sticky but not so sticky that it's impossible to work with.
Oil a large bowl, and lightly oil the dough. Place the dough inside the bowl, cover with a clean kitchen towel, and let rise for 1 hour, until the dough has doubled inside. Punch down the dough, cover and allow to rise for another half hour.
Knead the raisins into the challah, and divide the dough into three equal parts. Roll out each part into a 12-inch-long rope (make sure to keep them uniform in circumference). Pinch the top of the ropes together, and braid them until you reach the end. For a round challah, bring the ends together to form a round loaf.
Beat the remaining egg with 1 tablespoon of water to make an egg glaze. Brush the egg glaze all over the loaf, and allow it to rise another 45 minutes, uncovered. While the challah is rising for the third time, preheat the oven to 375 degrees F with the rack positioned in the middle.
Gently brush a second coat of the egg wash over the loaf. Bake the challah for 35 to 45 minutes, until it's a rich golden brown. Cool completely on a wire rack before serving. (We've been eating ours by the slice with a drizzle of honey. Mmm..)
Do you have any favorite tastes from childhood that you've tried recreating recently? Any forgotten flavors that you stumbled upon unintentionally? And for all the bread makers out there, what are your favorite types to bake for special occasions? I'd love to hear about it!
Category: Fresh from the oven Tagged: baking, bread, breakfast, brunch, challah, challah with raisins, food, holiday recipes, raisins, recipes, Rosh Hashanah, Sassy Radish


text:
|What hosta are large and sun-tolerant? I want to intersperse hosta on a hillside currently covered with daylilies. I've already got Sum & Substance and Krossa Regal.
Should all the sports of Sum & Substance retain its sun-tolerance? Should Regal Splendor retain Krossa Regal's sun tolerance?
I'll be going to a hosta auction in Ohio on Aug 16th and I'd like to have a list of good options. Thanks, everyone!
Follow-Up Postings:
- Posted by ken_adrian z5 (My Page) on Thu, Aug 7, 08 at 13:10
|any hosta with white will be problematic in the sun ...
i wrote this in other posts:
white tissue is basically dead to the plant .... reduced food production.. and IMHO ... reduced transpiration .... or ability to 'take' the sun ...
they melt out in too much sun ...
but the plant will fade away in to much shade ....
real tricky to properly site a plant with such problems ..
when the perfect place is found ... they are spectacular ...
good luck
|Yes the sports will retain the sun tolerance of the original plants. The most sun tolerant ones are the fragrant ones. Invincible is very impressive in this regard. Plantaginea and Royal standard do very well in a lot of sun.
- Posted by tomahawkclaim (My Page) on Thu, Aug 7, 08 at 15:08
|So, Dave, will Guacamole, Fragrant Bouquet, Fragrant Dreams and Stained Glass hold up in full sun? I love all of those in my garden now and would happily split them for the daylily hillside. NCM
|Yes those are very good in lots of sun. Plant them this year and they will do well when they emerge in the sun next year, even though they might not look so good this fall. Don't forget about watering.
- Posted by creatingadream 5b (My Page) on Thu, Aug 7, 08 at 22:28
|I must recommend Orange Marmalade, Sun Power and Pineapple Upside Down Cake for the sun too.
- Posted by papou Z5b Ontario (email@example.com) on Fri, Aug 8, 08 at 8:10
|Top 3 sun tolerant hostas –Survey posted by Katsu Oct. 19, 2005
(hosta receives min. 6 hrs of direct afternoon sun)
Abiqua Moonbeam
- Posted by papou Z5b Ontario (email@example.com) on Fri, Aug 8, 08 at 8:19
|"Perfect Perennials" informs us that the most damage occurs from 11 AM to 4PM. They also claim that the thick leaved and fragrant hostas with enough water will also tolerate sun conditions better than others. Additionally they inform us that there is "no such thing as a truly sun-tolerant hosta, zone 6 and south they need some shade. Below I have added ones not mentioned before that tolerate four or more hours of sun without excessive care: Alex Summers Aztec Treasure Birchwood Parky's Gold Blonde Elf Blue Mammoth Blue Unbrellas'Calypso Chartreuse Ruffles Choko Nishiki Feather Boa Fragrant Gold Green Fountain Green Wedge Glory Gold Regal Gold StandardGolden Anniversary Golden Tiara Green Sheen Hadspen Blue hypoleuca Hoosier Harmony Inniswood Joker June Lady Isobel Barnett Lemon Lime Mackawa Nancy Minks OnStage Paul's Glory Venus Radiant Edger Regal Splendor Sagae September Sun Shining Tot Solar Flare Summer Fragrance Sundance Sun Dance Sun Glow Treasure undulata Albomarginata Vanilla Cream Vera Verde Whirlwind Wrinkles and Cream Zounds Just remember, the more sun, the more water they need.
|My Sun Power didn't tolerate sun when it was young, but has been getting better after a few years. I have seen some Sun Power looking good in a lot of sun.
- Posted by papou Z5b Ontario (email@example.com) on Fri, Aug 8, 08 at 21:09
My Sun Power takes about 4 hours of sun and is one of my best plant. It is now very large:
Here is a link that might be useful: Papou's Hosta website
|well just think about years past.....the best time to TAN yourself was from the hours of 10am and 2 pm! i used to do that when i was much younger and try not to do that with my hostas unles i give them ALOT of water
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