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Ok....I need some recipes really quick. We just got back from vacation and have 200+ zucchini and summer squash. There is only so much you can give away... BTW...I have a pressure canner.
Thanks, Rick |
Follow-Up Postings:
- Posted by rachelellen Zone 8 CA Central Va (My Page) on Fri, Jun 20, 08 at 19:23
I'm sure folks will come up with canning recipes etc, but I have dehydrated zucchini in the past so that I could make things like zucchini bread in mid winter after reconstituting it. I have seen recipes for zucchini relish as well, which was basically pickle relish made with zucchini. I have been canning our pickle relish for several years and will never go back to store bought. |
I guess it depends on how you want to use it. I have canned squash, and it is OK. My best way is to just freeze it. If you want to fry it, thaw a little and flour - but we think it is good to just put a little olive oil, sautee some onion, then dump the frozen squash in (using cast iron), cover and let it simmer down. It's mushy, but good flavor. Zucchini is good with just a little bacon. You can blanche or not - I've done both and can't tell the difference. I put mine in layers on a cookie sheet to freeze then bag them. |
Canning of summer squashes is not recommended. They can't determine the proper process times because of the varying density and so can't assure safety from botulism. Plus it is a low-acid veggie so would have to be pressure canned IF they could figure out the processing times and it would just be mushy. All previous recipes that existed fro canning it are void. So you can freeze, pickle or dry it. You can coarse grate it and freeze it in ziplock bags - 2 cups each bag to make zucchini/squash bread. We freeze 30-40 bags each year as we love zuke/squash bread. You can pickle it in slices or chunks just as you would cukes. Tip it, cut it in 1/2 lengthwise, blanch it, and freeze them with a pat of garlic butter, then just take out and toss the 1/2's on the grill or bake them. You can make squash pie using pumpkin pie spices and freeze the pies - make them small tart size and they are great as a side dish. Dave |
For the large amount you have, relish would be the best bet in using them up quickly. |
I have made bulk batches on ratatouille with post holiday gluts. It freezes fairly well. Not quite as good as freshly made but not bad. |
- Posted by joybugaloo z4 NY (My Page) on Sat, Jun 21, 08 at 11:02
I concur with the others. Shred the zucchini and freeze in plastic bags to make zucchini bread and to add to soups and stews throughout the year. Then make some zucchini relish to put on burgers and dogs, in salads or in devilled eggs. Since first making zucchini relish last year, I have become obsessed with it! I'll put the link below to the recipe on my blog. --Gina |
Here is a link that might be useful: Zucchini Relish at Lindsey's Luscious
I love the idea of zucchini relish. You all will know what I'm doing on Monday. I planted a few cucumbers but I've always heard there aren't many nutrients in cucumbers. |
Question: How small do you chop your zucchini for relish? |
Slice and freeze. Zuccini isn't my favorite. Its crooked neck and they have more flavor than the regular summer squash. If I had too many, I would cut and freeze them. I have't grown any for many years now. |
I'm with Gina: shred it! I bake tonnes of zucchini bread in the summer, and we eat it for breakfast all winter. If I get behind I freeze it in two-cup portions and we use it in soups & stews and spaghetti sauces, and, oh yeah, to make more zucchini bread. I have tried freezing it in slices and chunks and while it was OK, the texture really didn't please me so I stopped bothering and just shred. But then, I usually deal with two to six a day. Faced with 200, I might just surrender and let it take over the house! |
- Posted by joybugaloo z4 NY (My Page) on Sat, Jun 21, 08 at 22:16
The recipe says to grind your zucchini for the relish, but I put mine through the food processor with the shredding blade. Great stuff! In fact, I just made a faaaaabulous potato salad tonight with three lbs. Yukon Golds (peeled, chunked, boiled), four hard-cooked eggs (peeled and chopped), 1/4 cup minced Vidalia onion, about a cup of mayo, a tablespoon or so of mustard, S&P to taste, a teaspoon of ground celery (or use celery salt and cut down on the regular salt), a generous tablespoon of chopped fresh dill, and two or three heaping tablespoons of my homemade zucchini relish. Mix, chill, devour. YUM!! Enjoy--Gina |
Here is a link that might be useful: Lindsey's Luscious
- Posted by rachelellen Zone 8 CA Central Va (My Page) on Sat, Jun 21, 08 at 22:42
I've always diced my veggies for relish, to slightly under a quarter inch square. Obsessive, I know. I just like to see the different veggies distinctly, and I like the texture. I used the food processor once, and it sure was faster, but I just didn't like it that smooth. However, I, like Zabby, deal with a few at a time...if I had to dice a hundred or so I might go a bit whacko. I wonder if there is a gadget out there that actually dices according to specified sizes? |
Ouch...looks like another 200 tomorrow. A mixture of zucchini and crookneck. Maybe I planted too many. |
I'll be right over for the crooked necks! |
You can have all you want ksrogers..... I've picked about 500 already this season. They seem to be more prolific this year. I'm getting 3-5 per plant per day. It rained this afternoon so I only went out and picked some cucumbers for pickles. I'll need a wheel barrow for the squash tomorrow. |
OK,I'm trying to figure out why summer squash cannot be canned. They do get mushy, but the density issue doesn't make sense. Their density is not as great as that of potatoes, sweet potatoes or winter squash. Any ideas? |
Heat penetrates dense vegetables but it just takes longer. The USDA has other priorities. Home canning just doesn't rank. You can can cubed winter squash but if you mash it you can't! Cubed will heat faster as the water circulates around the squash. There is no reason you can't can mashed winter squash (pumpkin) other than the USDA has not come up with a worst case processing time. I haven't looked into summer squash but I assume the same arguments would apply. There is probably a range of variables and one would have to come up with a worst case processing time. The USDA must be underfunded or more likely home canning doesn't fit into their commercial bias. It's too bad that a nation as large as the US can not afford to come up with processing times for some of the commonly grown home products..tomatoes and squash!!! My view is if they have home canners as such a low priority then they don't deserve the status given them as the home canning gurus. End Rant Zeuspaul |
- Posted by missemerald 7 (Virginia) (My Page) on Tue, Jun 24, 08 at 21:36
Golly, where do you live in Northern VA? I'm in Herndon and my squashes look NOTHING like yours! They're just now flowering! Anyway, we like to shred them and put them in 2 cup portions in the freezer. 2 cups is about right for the average recipe. I use them in zucchini bread, zucchini (chocolate) cake, spaghetti sauce, and meatloaf type things all winter long. I use the two squashes interchangeably. Of course, you could just drop a bag off at my house :) |
Summer squash like zucchini are both very high in water content. The fibers that hold the vegetable's shape have a larger space between them with water.. Freezing will break these fibers as the water freezes and expands. Drying them and rehydrating can help to preserve them, but you do need some kind of protection against discoloring. A cucumber has about 20%-30% less water compared to a summer squash. Zucchini is a little less water compared to the SS, and has a little more density with more fibers. Freeze drying is a way to produce a dried product and lose less of its natural flavor It cannot be done in the home. Zuespaul- Tomatoes commonly grown ARE very easy to can! Pickling summer squash or zucchini are going to make it mush as would pressure canning with any added acids. It may be that a fermented pickle like a Claussen could be made from Zukes and SS, but because they contain a higher water content, they would get mushy very fast. |
Rick, what gorgeous photos! My squash are 4 inches high and have about 3 leaves on them so far, sigh. >I think I planted too many. Ya think? ;-) Last year I didn't get around to planting any summer squashes at all, and I STILL could barely keep up, baking zuke bread every second day for six weeks--two volunteer plants popped up, and we were eating zuchhini bread all winter! Zabby |
missemeral, I'm in Catharpin, just north of Manassas. It's about 10 miles from you. I've given away probably 15 bags of zucs and crooknecks already. We seem to have planted a few too many :) Today we only had two grocery bags full.... The beans are coming in nice. Picked about 10 lbs of green and yellow bush beans already and canned 6 quarts today (my first canning). The cucumbers are also coming in very nice. We're getting about 6 chinese style cucumbers, and 10 to 20 pickling ones every day. I have a gallon of the fermented claussen style ones going right now. Rick |
To: Zeuspaul OK, so is the reason for NOT canning related to the quality of the product and not the density? Truly, I have canned squash for all the time I've been canning. Yes, sometimes they do turn a little brown, and certainly they are not crisp. They do make delicious squash casserole or drained well, can be used in bread. As to home canning not being a priority, I was surprised to find that it doesn't seem to be now. There was a time when the extension agent would have canning clinics, etc. They all would test the pressure gauge. When I found out ours no longer tested, I began calling around, to find agents who might. Of the many I spoke with only one talked as if she had ever used a pressure canner. I did manage to make the local extension agent angry with me, but they are purchasing equipment for one agent in each area to test now. They will only test a Presto though. I asked if it meant a Presto gauge or a Presto canner - the lady didn't know. |
- Posted by greenhouser Middle TN Zone 6 (My Page) on Thu, Jun 26, 08 at 1:39
To: macheske Sadly, I can no longer grow summer squash here due to Squash Vine Borers. I have yet to figure out a way to successfully keep them from killing my plants soon after the first few squash are picked. :*( |
Greenhouser, Sorry to hear that. I put in a lot of plants and hope that they only get 50% of them. This year the SVB got one so far and it looks like another might have one. When it wilts I pull it out and plant a couple more seeds in that spot. The one that I replaced that the SVB got is now about a foot tall. By the time that the current plants that I'm harvesting are done, that one will be producing. Why don't you put in a plant or two and use a row cover? Rick |
Injection of BT into the stems, near the soil, of the squash plants will kill the boring bugs. |
I'm sure I should know what BT is - but would you tell me. |
Lady Texan, ***OK, so is the reason for NOT canning related to the quality of the product and not the density?*** Neither. The USDA seems to have lost the documentation for their previous recommendation and they have not come up with a new one so they recommend you don't can it. They recommend you freeze it. My freezer is full so that is not an option for me. My recommendation is to follow the USDA guidelines. Too bad they don't have any for summer squash:) It's low acid and all low acid vegetables have to be pressure canned per the USDA. The processing time for pumpkin cubes is 90 minutes. Cubes in water heat faster than mush so it would take longer to heat mush and require a longer processing time. The USDA indicates pressure processing times for low acid vegetables range from 20 to 100 minutes. We know it is greater than 90 minutes. I plan on canning pumpkin puree for which they also have not had the time or inclination to come up with a processing time. I am going to use 120 minutes. But that's just me. ***I recommend everyone else NOT can summer squash or Pumpkin puree.*** Quoted from the USDA Botulinum spores are very hard to destroy at boiling-water temperatures; the higher the canner temperature, the more easily they are destroyed. Therefore, all low-acid foods should be sterilized at temperatures of 240° to 250°F, attainable with pressure canners operated at 10 to 15 PSIG. PSIG means pounds per square inch of pressure as measured by gauge. The more familiar "PSI" designation is used hereafter in this publication (the Complete Guide to Home Canning). At temperatures of 240° to 250°F, the time needed to destroy bacteria in low-acid canned food ranges from 20 to 100 minutes. Also Quoted from the USDA and linked below Why is canning summer squash or zucchini not recommended? |
Here is a link that might be useful: Lost Documentation
Zeuspaul, Thank you. It's just that they lost the information. |
I have been running all sorts of summer squash through my Champion juicer. It's proven to be a fast way to process this stuff. I tried shredding and freezing. It sticks to itself. Freezing on a cookie sheet first is impractical for me. I can the juice for soup base. Last night I added the juice to beef stew. And added the pulverized sherbet looking residual to the stew as a thickener. I'll probably freeze a little in pint freezer glass jars as soon as I can find some more. I avoid storing food in plastic when possible even if it is USDA approved:) Someone told me you can make cole slaw out of shredded zucchini. Anyone have a recipe? Zeuspaul |
Bt is a friendly bacteria that is used to kill destructive worms and caterpillers. It affects their digestive systems and causes them to starve and die. Its earth friendly, organic, and quite safe for use around anything, and everthing. There are a few forms, one is meant to control fungus gnats and their maggots. One called "Dipel' is used as a spray for caterpiller control when they chew foliage. The Bt has been mentioned many times in the past. I have used it with insulin syringes and injected my squash with it. They all had very good yields. The vines are injected near the soil, and then about every foot out to about 3 feet. It takes a couple of days to work, but lasts the whole season usually. |
Here is a link that might be useful: Bt info
- Posted by greenhouser Middle TN Zone 6 (My Page) on Thu, Jun 26, 08 at 16:45
To: What kind of row cover? What do you use? Our income in limited and most that I see online are very expensive. I have some old sheer curtains that may work. They'll also let the light through. I can drape it over the new plants and hope for the best. I like your idea of replacing the dead squash with a new plant. I still have some seeds so I may as well give it a go. You've given me hope as I dearly love summer squash. :) |
- Posted by greenhouser Middle TN Zone 6 (My Page) on Thu, Jun 26, 08 at 16:57
To: ksrogers Yes I have the BT powder. It's expensive and all I can find locally. I use it on my collards or the worms would get every last leaf. Do you buy it somewhere in liquid form? |
- Posted by greenhouser Middle TN Zone 6 (My Page) on Thu, Jun 26, 08 at 17:03
To: ksrogers Yes I have the BT powder. It's expensive and all I can find locally. I use it on my collards or the worms would get every last leaf. Do you buy it somewhere in liquid form? |
Thuricide is also Bt. Its a Bonide product. Dipel is the powder version. There is also the benefical nematodes that can be mixed with water and injected. I use the type for controlling grubs, and water in the rest around the garden. Only thing is, grubs are all out there now in my area, so the BN woudln't kill any unless they were still in the soil. A row cover is a light weight non woven plastic cloth. It comes in all sizes and can help to prevent bugs from landing on plants. The vine borers come from the soil however, so a floating row cover would offer less protection. It would help to block out cucumber beetles though. |
Here is a link that might be useful: Safer Product- BT
I make zucchini/squash relish from the abundance of yellow and zucchini squash that I have. I would be happy to share the recipe if needed. Sharon (slpinion) |
Ladytexan, The reason we only test Presto gauges on the lids is because it is a Presto brand test unit. The All American gauges can be removed by the customer and we then test them. The lids on the AA don't fit on the stem of the test unit because they are domed too highly. They bend the test unit stem and you don't get a correct reading. So, as long as the gauge is a Presto brand or an All American that can be removed we can test them. We don't remove them ourselves due to liablity in case of damage. No, it is not just a quality issue with the squash. It is a safety issue due to the density. You can badmouth the USDA all you wish, but I have gotten a lot of free, good, training from them. What I have learned I feel invaluable. Are they perfect? No, but at least they do offer some really great services. I am not paid for what I do, but I am happy to do so for all the free education I have gotten this way. Besides, helping so many people learn to can and do so safely means a lot to me, too. That and knowing your family is safe is important to me, too. I just finished up six classes, one per week. They are now going to be able to answer phone calls at the extension office, test gauges, etc. out in the public. This all takes time and money. I would rather not have a jar of squash on the shelf and know what I am doing is not going to make my family sick, or worse. So what if I have to freeze it or dry it instead or make relish out of it ? Goodness ! I just do not understand all the complaining. There is testing going on all the time to come up with new recipes and methods. The National Center for Home Food preservation has a lot of good recipes. Elizabeth Andress, for one, from there is a real wonderful lady. I am thankful to have food to feed my family. Many folks can't say that these days and I am not sure things will be better anytime soon due to all the flooding, storms, fires, etc. So, with my thankful heart, full cupboards, freezer, and full pantry, and a full tummy, I feel blessed ! |
- Posted by greenhouser Middle TN Zone 6 (My Page) on Fri, Jun 27, 08 at 3:06
To ksrogers I have this type. The adults lay eggs on the plants. If I can stop that behavior I could grow squash. that would take covers to keep the adults away: Life Cycle and Behavior http://ohioline.osu.edu/hyg-fact/2000/2153.html The squash vine borer overwinters as a fully grown larva in cocoons in the soil, 2 to 15 cm (1 to 6 inches) deep. It pupates in the spring and the adult (a moth) emerges in June. Moths are active during the daytime and in the evening they rest on leaves. This is different than the behavior of most moths, which are active at night. The moths fly slowly in zig-zags around plants, and lay eggs singly on stems; eggs are usually found on the main stem near the base, but are also found on leafstalks or on the undersides of leaves. Moths are active for about one month. Eggs hatch in 9 to 14 days. Larvae enter the stem at the plant base within a few hours after hatching from the eggs. Larvae feed inside the stem for 4 to 6 weeks. Fully grown larvae leave the stems and crawl into the soil to pupate. There is usually one generation per year in Ohio, but a partial or complete second generation is possible. |
The info link is somewhat outdated and doesn't approach control using organic methods. Sevin was mentioned and for anyone who grows vegetables organically, its not something that can be used safely. Injection of benefical nematodes for grubs will kill the boreres inside the stems. It also remains in there during the plants life. Bt, does have a strain that is useful for these, and can also be injected into stems. Luckliy, I water in the BN in May and by now, most any grubs or caterpillers that may have survived have emerged, and now face other obsticles. This year I have no squash growing as it contains too much potassium for me. Bt, that does not contain surfacents, enhancers, or any other additives of nay kind, can be mixed with water and injected in a few locations starting at the soil level. The sollution has to be a little weaker than what is sprayed on. |
- Posted by readinglady z8 OR (My Page) on Fri, Jun 27, 08 at 14:33
At one point I spoke to Dr. Andress of the NCHFP about a possible processing time for pressure canning tomato paste. What she said at that point was that when the University of Georgia took over from the USDA many tasks related to home food processing they did not receive all of the original test documentation, so they couldn't extrapolate a processing time. Regardless, I would follow Linda_Lou's recommendation. You have the density issue; also, I assume as with pumpkin, the water content would vary from season to season and garden to garden, so it's extremely difficult, if not impossible, to come up with a safe processing time that wouldn't render the squash an inedible mush. Here's a recipe for a summer tomato sauce which includes zucchini. (I use summer squash instead.) We really enjoy this for pasta, crock-pot cooking, etc. It's healthy and delicious. Multi-Use Tomato Sauce Categories: Canning & Preserving Dressings, Marinades, Sauces Amount Measure Ingredient -- Preparation Method Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally. Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars. Description: Also, In her book "Preserving the Harvest" Carol Costenbader has a recipe for a Green and Gold Squash Casserole to freeze. It has onion, olive oil, crushed crackers, eggs, fresh herbs, cheddar cheese and grated yellow summer squash and zucchini. You line a 9" dish with foil, put in the casserole, freeze solid and wrap. Carol |
I don't think anyone is suggesting that others not following Linda Lou's suggestions. Density is secondary to Temperature, PH and Time. Dense food may take longer to reach the desired kill temperature but it will still get there. Heat transfer mechanisms are also an issue as in a paste or puree. Paste doesn't have liquid circulating around it and therefore takes longer to get to the kill temperature but it will still get there. Ask a physicist. Summer and Winter squash will reach botulism kill temperatures in a pressure cooker. What we don't know is how long they have to sit in the pressure cooker to get to the desired kill temperature and then how long they have to stay at the desired kill temperature to be rendered safe. A lab would have to do this. They would have to put a temperature probe in the middle of the paste or mush. They would also have to measure the PH of various squash. They could then determine a processing time. I am sure the people at the USDA and NCHFP are very competent very nice people. Before I retired I worked for the government with a lot of good people. The fact that they have not come up with a processing time for summer squash or pumpkin puree is not because it can't be done. It is because they haven't done it for other reasons. It could be lack of resources, priorities or that they don't think it is necessary. Canned summer squash as a mush could be used later in a soup. Canned pumpkin puree would be useful to more of the home canning population. I have about a hundred pumpkins and winter squash on the way. I would like to preserve some of it. It makes a healthy dessert if you just make the custard and forget the crust. Freezing isn't always the best option. It may be the simplest. Freezers fail when you lose power. They also fill up quickly with higher priority meats and berries and... Zeuspaul |
To: Lindalou, I did not intend to 'bad mouth' the USDA, I don't think I did. I only stated my experience. These agents are purchasing new equipment, why not purchase equipment that could test all of them - if such a thing is available. The extension agents I spoke with, with one exception, were very nice, were helpful, returned my calls and I certainly would not bad mouth them. The fact is, though, a service heretofore furnished by the extension service was no longer offered, and I wanted to know why and who should be called to correct that. Whether it was my calling or not, they did make the decision to purchase and furnish as least some of the agents with this equipment - even if limited. The USDA does great things. I also have relied on their informtion many times. They are a taxpayer funded organization. To question, ask about their services and how they are performed is our right and I daresay, our duty if we think more can or should be done. If we were paying a private company to perform these services, would we not question them? According to the link posted, it isn't a density issue with the squash, as yet anyway, it's the fact the information got lost and they have no statistics for it. If something doesn't make sense, we need to question it. There are many reasons people would can rather than freeze. One is limited freezer space, or non existent freezer space. I am experiencing the 'limited' now. One is, for some, electricity is iffy and a black out can result in spoiled food. I have talked with people on line who prefer to can as much as possible because of this. One is the fact that canned food, regardless of guidelines, will last for years. I don't use it more than 2 years old, but know many people who do. Canned food is transportable. We travel in a travel trailer for work. Obviously, I can't carry my freezer, I can carry jars of food. No offense, personally, intended. I very much appreciate all of your freely given information and again, questioning is not meant to be rude, but just that I don't understand. I'm thinking these new guidelines might be easier for a new canner to accept than myself who have been canning for decades. |
- Posted by eileenjones (My Page) on Tue, Jul 29, 08 at 13:50
I have not tried this yet but this year I plan to cook and puree zucchini and butternut squash and freeze the mixtures, which I will use for soup this winter. Here is the simple zucchini soup recipe that my family loves. It goes together in 10 minutes. ZUCCHINI SOUP |
- Posted by gardenbug_girl 9a (My Page) on Wed, Jul 30, 08 at 23:40
This looks yummy: http://www.pickyourown.org//grilled_summer_squash.htm Grilled summer squash w/ feta cheese n' onions. Sounds like a good frozen dinner to me! |
- Posted by oreocracker (My Page) on Wed, Aug 6, 08 at 11:57
Hi,, 'm glad I found this thread as I have an interest in canning summer squash. I started canning 2 years ago and did can summer squash soup. I didn't know you weren't supposed to and it turned out fine. I think I canned it like sweet potatoes. I guess I was lucky. I wanted to can pureed squash soup. I guess you're not supposed to. Reading here I understand that it has more water than cucumbers, which makes me wonder why the heat wouldn't penetrate it easily. Wouldn't it be less dense if it contained more water? Anyone know? TIA. |
- Posted by oreocracker (My Page) on Wed, Aug 6, 08 at 12:12
Also, if a canned jars did have any botulism in tham, would the lids eventually expand? Would the jars 'explode'? |
- Posted by never-give-up z5 (My Page) on Wed, Aug 6, 08 at 13:49
I had all the ingredients so I just made your zucchini soup eileenjones and it is a keepa. yum! Perfect for a rainy day like today. Want to try gardenbug girl's recipe next! Does anyone have a recipe for dill zucchini relish or dill zucchini pickles that they have tried and liked? I can find plenty of hits here for sweet, but not much of anything made with dill. Hope so, thanks. And thanks again for the recipes! |
Also, if a canned jars did have any botulism in them, would the lids eventually expand? Would the jars 'explode'? No, that isn't how botulism works. It is a passive spore. It gives off no gases, has no odor, and no taste and can live in a dormant state for years. As to the squash. From NCHFP: Why is canning summer squash or zucchini not recommended? Recommendations for canning summer squashes, including zucchini, that appeared in former editions of So Easy to Preserve have been withdrawn due to uncertainty about the determination of processing times. Squashes are low-acid vegetables and require pressure canning for a known period of time that will destroy the bacteria that cause botulism. Documentation for the previous processing times cannot be found, and reports that are available do not support the old process. Slices or cubes of cooked summer squash will get quite soft and pack tightly into the jars. The amount of squash filled into a jar will affect the heating pattern in that jar. It is best to freeze or pickle summer squashes, but they may also be dried. _____________________ There are just too many variables where summer squash is concerned to do it safely. For example, there are 20+ varieties called "summer squash" and all have different densities and different pH's. Your squash soup will freeze fine so it is much safer to go that route. Dave |
- Posted by never-give-up z5 (My Page) on Thu, Aug 7, 08 at 21:20
Carol, I have, or will have, most of the ingredients necessary for making the Multi-use Tomato Sauce you posted above. What I don't have is the wine and wine vinegar. Can cider or white vinegar be substituted? No doubt it would change the flavor some, but I will never know. Ha! Ha! It really looks like a very healthy recipe. I like all the additions of the extra vegetables. |
- Posted by paulah-gardener 5b /6a (My Page) on Sat, Aug 9, 08 at 8:12
"ANY WAY TO SAVE SUMMER SQUASH AND ZUCCHINI?" Well I like to mix up a big batch of zucchini [chunked + skin on], tomatoes [peeled and chopped], basil [chopped and lots of it] + salt. Cook then simmer on stove until squash is just done. Ladel into freezer containers. When ready to use thaw and heat----then add a handful of pasta cook until done. P S this could be canned rather than frozen. |
P S this could be canned rather than frozen. Sorry paulah-gardener but that wouldn't be safe to BWB can if that is what you meant. Freeze yes, BWB can, no as it is too low-acid. Using dried basil would help some but it is safe only if the recipe linked below is followed and it is pressure canned. Dave |
Here is a link that might be useful: Tomatoes with Okra or Zucchini approved recipe
I recently have used my zucchini to make mock "apple" pies. Now because i have so many left over, i was thinking of using the same theory and make applesauce with the zucchini and can it. But all I am reading is not to can. Does it make a difference if i plan on cooking the zucchini down? or should i just freeze the "applesauce". |
Apples are an acidic fruit, zucchini is a low-acid vegetable. Acidic fruits are safe to puree and can because of the protection provided by all the acid. Bacteria can't grow in it. But low acid fruits and vegetables cannot safely be pureed for canning. Not only is there a density issue that retards heat penetration but a total lack of the protective acid. Even pressure canning can't insure safe processing of pureed vegetables. Sorry by "zucchini sauce" can't be canned. Freeze it. Dave |
- Posted by GeneTheNewGuy none (My Page) on Tue, Aug 7, 12 at 22:49
Too much zucchini? Around here folks who normally leave their car unlocked will keep it locked up tight from June until September. Seems people drive around looking for an open car, sneak up, toss in a couple bags of zucchini, and run like heck to get away. You'll even hear squealing tires and the police just hate to give someone a ticket when speeding away for this sort of thing. |
If you have more squash than you can use and no time or desire to preserve it, please consider dropping it off at your local soup kitchen. They will make very good use of it before it can go bad! |
I realize this thread is a bit old, but, I didn't see any mention of making "faux pineapple" or "zucchini jelly" Both of which are delicious! The jelly was a bit sweet for my tastes. You can see the shreds but don't feel them in your mouth when you eat it on bread or toast. The pineapple tastes just like the can albeit a bit sweeter. It Is a bit spendy to make large amounts since it requires boughten pineapple juice. My recipe said to dice but I shredded it with great results. |
- Posted by AiliDeSpain 6a - Utah (My Page) on Fri, Jun 6, 14 at 1:27
Zucchini pickles are the bomb, especially if you use golden zucchini, looks beautiful in the jar and tastes amaze!! |
I do one of two things: Shred and freeze in amounts that make sense for specific dishes (like zucchini bread) and dehydrate into seasoned chips. ( http://www.proverbsthirtyonewoman.blogspot.com/2012/10/zucchini-chips-and-other-vegetable-chips.html ) The latter go QUICK at my house; they are a favorite snack! |
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Five things you need to know to plan a large meeting or conference
Organising a large meeting or residential conference can be a daunting task. You may be looking for a new venue for your annual staff conference or the perfect suite to host a training day to a large number of colleagues.
So where do you start? Invitations, booking the venue, food? Don't worry, we've got five pointers to help you plan and organise the perfect event.
Getting started
To arrange your event, you'll need to set a date and time. Make sure you shop around, as many venues will offer a planning service. At West Park we have a team of expert event planners to help you create the perfect conference day. Our team can assist you with the best seating and layouts, setting up equipment on the day and finalising those crucial details.
Book the venue
You've probably got a picture in your head of how you want the room to look. Most venues can provide an overview of all of their available rooms. At West Park we offer two ideal rooms for either large conferences or events. If you're looking for a larger scale event, our Sidlaw Suite can hold up to 300 people. If it's just a smaller conference setting you're looking for then our Balbeggie Suite seats up to 100 people.
Providing the catering for a large number of guests can be a real headache. Not all venues provide catering, so it's important to find this out. We offer a number of lunch packages including delicious delicatessen nibbles and freshly-made sandwiches.
Consider the equipment you will need for the day. Make sure the venue offers everything you need. We provide projectors, screens, laptops and flipcharts upon request. We also offer free Wi-Fi.
Overnight stay
You may have to think about overnight accommodation for your guests, especially if they have travelled far. It can be a long day and they'll need a good night's rest before travelling back the next day. During the summer months of June, July and August we offer special rates for conference delegates.
If you are thinking of planning a large business event or you are looking for a new annual conference venue, get in touch with our team or fill out our conference and meeting enquiry form.
Read Five things you need to know to plan a large meeting or conference …

subset: commoncrawl


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Congressional Hearing to Examine Complex Charity Operations
A Congressional panel will hold the second in a series of hearings on tax-exempt organizations next week, this one focusing on charities that have complicated operations such as profit-generating arms.
"Over the last two decades, the organizational structures of public charities have become increasingly complex, creating compliance and transparency issues," said Rep. Charles Boustany Jr., a Louisiana Republican who heads the oversight subcommittee of the House Ways and Means committee.
He said h…


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There are lots of reasons to love film cameras. However one of the real hooks is the physicality of actually working and using them. Some people like fold-out cameras. Some like rangefinders. All cameras do the same thing (take pictures), but do it in different ways.
There are many reasons to love film cameras. If you are a user rather than just a collector however (i.e. they don't just sit on your shelf), I think it's the different physical aspects of each model in use that form one of the key attractions. Some models in my opinion attract you, whilst others, though there is absolutely nothing technically wrong with them, (they may even be top-of-the-line), are almost impossible to warm to. Cameras are akin to a car or perhaps even better a guitar or a musical instrument this way- all instruments make a sound, but some speak just to you more than others.
One of my favourite small cameras to use is the Werramat. I don't use it as much as a lot of my other cameras, but it's a beautifully designed example of form meeting function which always gives me great pleasure when I do take it out. I think of it as an East German Leica. To advance the film it has a unique arrangement where you twist the ring clockwise around the lens. The result is you can take quick shots (the built in light meter here also really helps) and the physical sound-ZONNNK-click!-combines with the pin sharp lens to make a really great overall camera in feel and performance.
Outside how a camera feels and sounds, I think every photographer learns pretty quickly what kind of lens they generally prefer. I generally prefer a sharp photograph. I have a Pouva Start which gives lovely 'soft' photographs, but it's an exception within my overall collection. I don't need double exposure, sprocket holes, or panorama shots particularly, whereas of course other photographers can't live without those capabilities. Generally I like a good simple all-mechanical camera with top quality German glass in it-Carl Zeiss of Jena more often than not. To me that's a generally unbeatable combination, and drives you back to your photography 101 basics in a healthy way-framing, exposure, composition, and use of light. But I'm not a lens snob either. Both my Weltaflex and Lubitel 2s have cheaper and technically inferior 'triplet' lenses typical of mid-level 1950s TLRs, but I love them because of how they look, perform & handle. So with cameras, to me it's the complete package and how every individual then responds to it, making it almost impossible to stick with something that just doesn't speak to you. This is also in my mind where much of modern camera design has gone wrong, leading to a soulless 'march of the clones'. But that's a rant for another day…


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Three pigs build houses of straw, wood and brick. A hungry wolf threatens to blow down each of the pigs' houses. The wolf's plan would have succeeded … if it were not for the savvy thinking of the third pig!
Recommended for ages 3 to 5.
Preconcert activities will begin 45 minutes before each concert. For the 10:00 a.m. concert, the activities will begin at 9:15 a.m. For the 11:15 a.m. concert the activities will begin at 10:30 a.m.
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I can get behind all these things. #3thingsyyc map at the @Calgary2012 wrap-up. # By Lauragraceg
This Calgary moment captured with Instagram. Share your favourite Calgary moments on Capture Calgary by downloading the free Instagram app, using it to take a picture and including "#capturecalgary" or "#sceneyyc" in your image's caption. It's that easy.
Check out the original here.
Mar 04, 2013


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For a new project I'm attempting to do some lost-PLA casting in glass. The approach was to try and melt out the PLA. A first test with some PLA alone on a metal tray was reasonably successful. PLA is said to melt at around 300-320F. In my (not very accurate) setup I found that up to 350F or so the PLA would melt but be very very viscous, certainly not enough to flow out of a mold without leaving a thick sticky layer behind.
Raising the temperature to 450 turned it into a very low viscosity fluid (see picture of it flowing down the slightly inclined metal ramp) and also started decomposing as expected. This paper investigates the rate of thermal decomposition of PLA at various temperature points. My experiment was in reasonable agreement with their findings. The PLA started to bubble and darken and left at the end a v thin brittle layer of carbon behind.
Following this experiment I tried to melt out the actual model using the same setup. Unfortunately it appears that my oven was unable to raise the core of the mold sufficiently to even slightly melt the PLA. All the fine details remained even after 5 hrs at 450 which leads me to conclude that the temperature of the core didnt exceed 300F. The plaster contains a lot of water and thus I expect there was a significant amount of evaporative cool going on. I could leave it for longer but this will just destabilize the mold even more. So – back to the drawing board
So – where to now ? Right now I'm investigating ways to chemically dissolve or decompose the PLA. Some preliminary experiments on this have been very promising – i'll post them when I have concluded them. Possibilities include dissolving the PLA in chlorinated solvents such as Dichloromethane, hydrolysing it using Sodiumhydroxide or hydrolysing it biologically using proteinase K.


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The highlights of the double Girls premiere didn't involve any of the actual Girls.
"You're not going to get any milk out of those tits." (*honorable mention for Ray's Indiana shirt.)
Kim Gordon.
Hannah's peak posture was wood clogs wedgie. I used to find her whiny neurosis endearing; less so now.


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Turn your photos into Eco-Friendly Bamboo Art. Let the natural grain enhance your favorite photo to create unique and timeless hand-crafted masterpieces. Using our state-of-the-art 8 color high definition printing process, we print directly onto 3/4" solid Bamboo, an eco-friendly sustainably harvested material. Our unique, hand-crafted process brings the bamboo grain through your photo, for a natural matte finish.
8-color High Definition printing on ¾ sustainable bamboo.
Below, click the size you would like. Then you will upload any picture from anywhere... your phone, Instagram, Facebook and more.


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IELTS test in Ireland – February 2013 (Academic Module)
Hey, you're new here! I love new people, welcome.
You may want to subscribe to IELTS-Blog and get all the updates via email or via RSS feed. Thanks for visiting!
The IELTS test taker A from Ireland shared this exam update:
Listening test
Section 1. A woman was checking what were the sports club entry requirements for her son.
Section 2. A talk about accidental domestic fires, reasons and possible rescue plans.
Section 3. Students were talking about their interest in business study and social science.
Section 4. Scientific research about kangaroos, mice and other rodents, their feeding habits and interactions, carried out in Auckland.
Reading test
Passage 1. About farming and alternative use of pesticides by Neem trees (evergreen trees growing in some parts of India).
Passage 2. About play and science, how and why they are related to each other, author's views about scientists' behavior.
Passage 3. About cinemas in England.
Writing test
Writing task 1 (a report)
We were given a chart showing the percentage of free time spent by adults on different activities in England in 2006.
Writing task 2 (an essay)
Nowadays there is no need for museums and art galleries any more. Since everything is accessible through internet, people can find any historic facts there. Do you agree or disagree? Give reasons and examples from your personal knowledge.
Speaking test
- What do you enjoy the most in your studies?
- Do people take more photographs these days?
- How often do you take pictures?
- When did you last take a picture?
- Do you like cold climate or hot?
- What are the seasons in your country?
- Did the weather change in the recent years?
Cue card
Describe a product that you bought and were disappointed with. Please say
- What was the product?
- Where did you buy it?
- Why was it unsatisfactory?
- What do you think about people's materialistic attitude?
- What do people look for when they buy a product?
- Is environment getting affected by people's activities?
- What considerations are to be taken by manufacturers in order to protect the environment?
- What is more important, to keep the environment intact or to satisfy our consumerist needs?
Related posts:
- IELTS test in Ireland, Kuwait and Saudi Arabia – October 2014 (Academic Module) Three IELTS test takers from Ireland, Kuwait and Saudi Arabia...
- IELTS Speaking test in Ireland – October 2014 Our friend M who took the IELTS test in Ireland...
- IELTS test in Italy – February 2014 (Academic Module) Our friend R shared the topics and questions from a...
- IELTS test in Romania and the UAE – February 2014 (Academic Module) IELTS test takers D and A shared the following topics...
- IELTS test in Australia – February 2014 (Academic Module) This exam update was shared by F, an IELTS test...
Get a self study book, for Academic click here, for General here.


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Birthdate: | |
Death: | Died |
Managed by: | Yigal Burstein / יגאל בורשטיין |
Last Updated: |
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About Suzanne Beckett (Déchevaux-Dumesnil)
Suzanne Déchevaux-Dumesnil (1900 – 17 July 1989) was the tennis-partner, lover, and later wife of Samuel Beckett.
In the 1930s, Beckett, an avid tennis fan his whole life, chose Déchevaux-Dumesnil as his lover over the heiress Peggy Guggenheim. Six years older than Beckett, Déchevaux-Dumesnil was an austere woman known for avant-garde tastes and left-wing politics.
During the Second World War, Beckett joined the French Resistance. For over two years, he and Déchevaux-Dumesnil hid from the Germans in a village in the South of France.
Beckett's Waiting for Godot has been called "a metaphor for the long walk into Roussillon, when Beckett and Suzanne slept in haystacks... during the day and walked by night..."
During the relationship between Beckett and Déchevaux-Dumesnil, which lasted more than fifty-years, she maintained a private circle of friends and is credited with having influenced Beckett to produce more work.
During the late 1950s, Beckett often stayed in London, where he met Barbara Bray, a BBC script-editor, a widow in her thirties. James Knowlson writes of them: "Beckett seems to have been immediately attracted to her and she to him. Their encounter was highly significant for them both, for it represented the beginning of a relationship that was to last, in parallel with that with Suzanne, for the rest of his life." Soon, their association became "a very intimate and personal one". In a visit to Paris in January of 1961, Bray told Beckett she had decided to move there. His response was unusual. In March, 1961, he married Déchevaux-Dumesnil in a civil ceremony in Folkestone. On the face of it, this was to make sure that if he died before her Déchevaux-Dumesnil would inherit the rights to his work, since there was no common-law marriage under French law. He may also have wanted to affirm his loyalty to her. In June, 1961, Bray moved to Paris, and despite his recent marriage Beckett spent much of his time with her. This side of his life was not well known, as Beckett's reserve was "allied to his fear of giving offence to Suzanne". Beckett's play Play (1963) seems to be inspired by these events.
Déchevaux-Dumesnil died in July 1989, five months before Beckett. They are interred together in the Cimetière de Montparnasse in Paris.
Хронология Suzanne Beckett
1900 |
1961 |
March, 1961
Age 61
Folkestone, UK
1989 |
July 17, 1989
Age 89
???? |
Paris, Île-de-France, France


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Policies Related to Information Technology
Selected guidelines and policies related to the use of computers, networks, data, and other information technologies.
Selected University Policies Pertaining to Information Technology
- Computer and Network Security (AD20)
- Confidentiality of Student Records (AD11)
- Copyright Clearance, Policy Governing (AD46)
- Courseware (RA17)
- Links To Or From Penn State Web Pages (AD52)
- University Communications Through Advertising, Publications and Media Relations (AD61)
- University Faculty Senate Policies for Students
- Use of Institutional Data (AD23)
- Web Page Design and Image (AD54)
Also see ITS Policies and Guidelines.
See the General University Reference Utility (GURU) and University Policy Manual for the complete list of University policies and guidelines.


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Mary Cay Jansen thoroughly enjoys her role as a standardized patient at the Medical College of Wisconsin. Since 2000, she has participated in approximately 39 scenarios over 3600 times. A standardized patient or SP is an individual trained to simulate a specific medical condition. SPs provide an important function in teaching and evaluating medical students and residents. Their role allows future physicians and doctors-in-training the opportunity to practice physical exams and communication skills in patient interviewing while receiving beneficial feedback.
Mary Cay learned of the program through a friend who worked at the Medical College. "She told me they were looking for morbidly obese patients," she says with a smile. Since that time, her weight has improved through Weight Watchers. Mary has participated in scenarios for the Departments of Medicine, Obstetrics, Neurology, Family Medicine and even Pediatrics, where she performed the role of a grandmother of an abused child. Individuals 18 years of age and older from all backgrounds and experiences may become a standardized patient. SPs should be responsible, patient and possess an interest in educating students. However, no prior medical knowledge or acting experience is required.
Asked if she prepares or rehearses for the modules, Mary Cay states "I rehearse all the time and actually role play with other standardized patients." Deborah Amos, Administrative Assistant, and Sharon Galewski, Program Coordinator in the STAR Center also provide extensive training to all the SPs. Mary Cay loves to work with medical students the most – when they are "green and want to learn." She feels her knowledge and training as an SP allows her to determine who will be a good practitioner in the future. The month of May is typically her busiest time, as Benchmark Objective Structured Clinical Exams (B-OSCEs) are given to all third year medical students.
One of her most memorable experiences was with a student named Wendy*. Mary Cay had been a standardized patient for Wendy many times and felt a connection. However, the day of her final exam, Wendy did not do well. After the exam, Mary Cay asked what was wrong and Wendy "fell apart. She had been in an accident and her purse was stolen." Mary Cay felt certain Wendy had the potential to be a good physician and assured the student she would be fine.
Would she recommend this "job" to others? Mary Cay laughs and says, "No, I love it too much. I want to keep all the hours to myself." She has also assisted as an SP at Marquette University in their physician assistant program. She notes that the university asks for standardized patients from the Medical College because of their training and expertise. She also states that her own health care providers approach her differently once they know about her role as an SP. They are more thorough in the physical examination and ask many more questions during history taking.
She reiterates that her greatest reward as an SP comes from watching students evolve from a person who is nervous and unsure to "owning it;" that is, becoming a confident and poised individual who believes in themselves. The interview ends with Mary Cay declaring, "I would be their biggest cheerleader if I was age and size appropriate."
Article written by Kathy A. Rafel, Medical Education Coordinator
*name changed


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DRM-free means no copy protection, on-line checks, or any other annoyances. It's all about just you and your games and movies. You should feel you own the products that you buy - just like a book, or a DVD.
On GOG.com, no matter if you are online or offline, you will never be locked away from your purchases.
Everyone should be treated fairly and not overpay for purchases just because they reside in a different part of the world.
If a product on GOG.com costs more in your country than the price in the US, we will make up the difference in value out of our own pockets, and offer it to you as a store credit that you can use towards any future purchase.
Whenever you buy something and it doesn't work, you should feel safe knowing that you can take it back.
We don't understand why games or movies should be any different, so if your purchase doesn't work and we can't help you fix it, you get your money back.
Our Money Back Guarantee covers you for 30 days.
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Thu, Jun 28, 07 at 16:09
Hi All
New to this site but have been lurking the past few days. Great forums, don't know how I missed them! But my question...I purchased 4 navajo red salvia greggi this spring. In this part of the continent, Manitoba Canada, they're annuals. However, at $9.00 a plant, I'd like very much to overwinter them in the house if possible. I have them in a large patio container where they seem to be doing great. Has anyone else from the northern climes overwintered these type of salvias? I bought them because they were: different, so pretty to look at, and the tag said Hummers loved them. And the Hummers do...they visited the plants before I even had a chance to pot them! Anyhow, if someone has any tips for me, I sure would appreciate them. Thanks in advance and I look forward to spending more computer time here.
Follow-Up Postings:
- Posted by rich_dufresne z7 NC (My Page) on Thu, Jun 28, 07 at 20:30
Do you have a sun room or a sunny enclosed porch? With storm windows and the means to keep the temps at a low of 25 F in the immediate vicinity of the plants, you should be able to keep them. A big cellar window might even be better. |
- Posted by atravers zone 5 (firstname.lastname@example.com) on Mon, Jul 9, 07 at 18:45
I had the same question, Fritzmom. I've been able to winter over salvia elegans indoors on a sunny south window sill here in zone 5 taking cuttings throughout the winter as it gets leggy. Planted out 6 good-sized plants this spring, one of them the parent plant, with blooms throughout June and continuing on to date. Other years I've been starting them from seed indoors under lights in February/March but I don't get blooms until almost frost. So this has been a good learning experience. Just wondering if I'll be able to do the same with the greggi. |
While I keep the ones I want to take winter cuttings from on a cool backporch several friends do winter their greggii indoors successfully. You might want to take some cuttings from plants you like now so they will be well rooted by fall. The only thing I've had to be careful about in keeping them on the porch is to make sure they don't dry out; they can wilt and die in a couple of days. |
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More Recipe Collections
Zahra's cook book
(80 Recipes) Created by LUNORZAHRA
Recipes in this Collection
These are light, fluffy, and only about 50 calories each! Submitted by SKYSHOOTER44 Carbs: 8.4g | Fat: 1.8g | Fiber: 0.2g | Protein: 0.5g | Calories: 50.6
This creamy dessert is low in saturated fat, cholesterol, and sodium. Carbs: 17.9g | Fat: 1.4g | Fiber: 0.8g | Protein: 4.6g | Calories: 98.9
This is the most delicious recipe I have tried lately....I am not a fan of portobello mushrooms BUT I cannot get enough of this. The nutritional facts are based on 4 servings and all the fat comes from the olive oil so at least it is good fat! I promise you will LOVE this dish ! Submitted by JANNERS1980 Carbs: 16.6g | Fat: 11.9g | Fiber: 3.5g | Protein: 11.7g | Calories: 207.7
Very Good 4.5/5
(11 ratings)
Submitted by REESE76 Carbs: 3.2g | Fat: 0.2g | Fiber: 0.7g | Protein: 0.5g | Calories: 14
This recipe has been healthy-fied from an older version that I've had for years. I've thrown the old less healthy version out the door!! WooHoo! Submitted by KAKE138 Carbs: 37.5g | Fat: 9.1g | Fiber: 5g | Protein: 18.4g | Calories: 305
Very Good 4.3/5
(4 ratings)
When I was in Belgium, we were treated to this wonderful open -aced sandwich. The cheese they use is not cream cheese, but that is the closest thing we can get around here. If you are a fan of fresh radishes, you might like this one. Submitted by ITERPY Carbs: 14.4g | Fat: 0.8g | Fiber: 1.7g | Protein: 12.3g | Calories: 115.3
(no ratings)
Carbs: 2.4g | Fat: 3.7g | Fiber: 0.7g | Protein: 0.3g | Calories: 39.4
Very Good 4.2/5
(26 ratings)
Submitted by STRENUA Carbs: 36.9g | Fat: 4.3g | Fiber: 9.3g | Protein: 10.4g | Calories: 218.2
Very Good 4.7/5
(3 ratings)
Ground venison (or lean beef) and three different types of beans and corn make this a very filling soup. Great on a cool day. Submitted by ZARD75 Carbs: 24.1g | Fat: 3.2g | Fiber: 5g | Protein: 13.5g | Calories: 174.3
These adorable single-serving ham cups turn any breakfast into a special occasion. Feel free to jazz these up with your preferred seasonings. Submitted by NANALINDA5355 Carbs: 0.9g | Fat: 6.9g | Fiber: 0g | Protein: 14.1g | Calories: 125.6
Who can resist thick, creamy decadent cheesecake? Try this low-fat version in the single serving size. Carbs: 14.4g | Fat: 4.4g | Fiber: 0.1g | Protein: 6g | Calories: 120.6
Incredible! 5.0/5
(1 rating)
Submitted by FIT_ARTIST Carbs: 16.4g | Fat: 2.9g | Fiber: 1.8g | Protein: 3.5g | Calories: 103.2
(no ratings)
Submitted by LUNORZAHRA Carbs: 28.4g | Fat: 6g | Fiber: 2.8g | Protein: 13.8g | Calories: 218.9
This recipe has been marked private.
Like crab cakes -- but with salmon! Submitted by JCOOKSON Carbs: 13.3g | Fat: 13.2g | Fiber: 1.2g | Protein: 26.2g | Calories: 282.2
I don't like fish much, but I love this baked tilapia recipe! I think the sauce can be used with other fish/seafood. Submitted by JENNAGUERRA Carbs: 1.8g | Fat: 7.3g | Fiber: 0.3g | Protein: 26.1g | Calories: 175.2
This Mexican pizza is a tasty alternative to traditional pizza. Add grilled chicken or cooked shrimp to change this up! Submitted by STEPFANIER Carbs: 29g | Fat: 5.7g | Fiber: 3.6g | Protein: 11g | Calories: 203.9
Great as a side dish or dessert! Submitted by ELAINEHN Carbs: 20.1g | Fat: 0.4g | Fiber: 3.1g | Protein: 0.2g | Calories: 90.7
The same great taste of the Italian favorite, but this one only has five grams of fat! Submitted by CONNIE563 Carbs: 13.6g | Fat: 5.4g | Fiber: 0.9g | Protein: 17g | Calories: 173.3
Easy to make, and you probably have all the ingredients on hand already. Submitted by BEYOND4WALLS Carbs: 16.3g | Fat: 2.7g | Fiber: 3.7g | Protein: 11.1g | Calories: 133.1


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The Impact of Perinatal Daily Supplement of a Probiotic (Lactobacillus Rhamnosus GG), Given to Mothers, on Immunological Development, Atopic Sensitisation and Allergic Disease in Their Off-Spring
A probiotic (Lactobacillus rhamnosus GG) supplement to pregnant women the last four weeks of pregnancy and three months after birth is expected to give a 40% reduction in risk of atopic sensitisation and allergic disease at two years of age, compared to placebo.
To investigate how probiotics given to pregnant women during the last 4 weeks of pregnancy and the first 4 months after birth influence the establishment and composition of the gut microflora in children from birth until two years of age.
At the same time to investigate the relationship between gut flora composition and the development of the immune system.
To investigate the relationship between supplement of probiotics to pregnant and breast-feeding women, the microbial composition of the gut flora in their children, the development of the childrens' immune system, and the prevalence of atopic sensitisation and atopic disease at two years of age.
Study Design
Allocation: Randomized, Control: Placebo Control, Endpoint Classification: Efficacy Study, Intervention Model: Parallel Assignment, Masking: Double-Blind, Primary Purpose: Prevention
Probiotic (Lactobacillus rhamnosus GG)
Dep of Public health and general Practice
Active, not recruiting
Norwegian University of Science and Technology
Results (where available)
- Source: http://clinicaltrials.gov/show/NCT00159523
- Information obtained from ClinicalTrials.gov on July 15, 2010
Clinical Trials
In this trial we test the hypothesis that a probiotic containing Lactobacillus acidophilus and Lactobacillus rhamnosus is an effective therapy for patients with ulcerative colitis.
Effects of Probiotics on Rheumatoid Arthritis Patients
The purpose of the present study is to examine the utility of probiotics as an adjunctive therapy (in addition to patients' pharmacotherapy) for the treatment of Rheumatoid Arthritis. ...
Prevention of Asthma and Allergy by Probiotic Lactobacillus GG
Given that asthma results from a complex interaction between genetic susceptibility and environmental factors and rates of childhood asthma are increasing, primary prevention has to focus ...
Lactobacillus Rhamnosus GG Oral Treatment Efficacy on Vernal Keratoconjunctivitis Treatment
This interventional study aims to evaluate the efficacy of oral administration of Lactobacillus Rhamnosus GG in preventing relapses of ocular inflammation in Vernal Keratoconjunctivitis (...
The purpose of this study is to determine whether Lactobacillus acidophilus/rhamnosus complex is effective in the prevention of antibiotic-associated diarrhea (AAD) in the elderly.
PubMed Articles
Lactobacillus rhamnosus strain LR231 was isolated from the feces of healthy human subjects. It is observed to be a potential probiotic strain, having a broad spectrum of antimicrobial activity against...
Probiotic Attributes of Autochthonous Lactobacillus rhamnosus Strains of Human Origin.
The study was aimed at evaluating the probiotic potential of indigenous autochthonous Lactobacillus rhamnosus strains isolated from infant feces and vaginal mucosa of healthy female. The survival of t...
Few studies have evaluated the potential benefits of the topical application of probiotic bacteria or material derived from them. We have investigated whether a probiotic bacterium, Lactobacillus rham...
The production of long shelf-life highly concentrated dried probiotic/starter cultures is of paramount importance for the food industry. The aim of the present study was to evaluate the protective eff...
Functional foods targeting the improvement of gastrointestinal health are widely recognized; of these dairy-based probiotics are the most popular. Thus, the design of non-dairy probiotics applying fru...
Medical and Biotech [MESH] Definitions
Lactobacillus Rhamnosus
A species of gram-positive, rod-shaped bacteria used in PROBIOTICS.
Asthma, Exercise-induced
Asthma attacks following a period of exercise. Usually the induced attack is short-lived and regresses spontaneously. The magnitude of postexertional airway obstruction is strongly influenced by the environment in which exercise is performed (i.e. inhalation of cold air during physical exertion markedly augments the severity of the airway obstruction; conversely, warm humid air blunts or abolishes it).
Lactobacillus Fermentum
A species of gram-positive, rod-shaped bacteria associated with DENTAL CARIES.
Lactobacillus Plantarum
A species of rod-shaped, LACTIC ACID bacteria used in PROBIOTICS and SILAGE production.
Lactobacillus Helveticus
A species of gram-positive bacteria isolated from MILK and cheese-starter cultures.


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"I'm a totally in love with this dish! Seriously, I don't remember the last time I was this excited about a meal! Made it almost exactly as instructed, except for subing the tomatoes with canned ones and I ended up putting in less curry powder, as I ran out. Had it for dinner with some left over meat on the side, and for lunch the next da..."
"I really enjoyed this. I used ready-made croutons instead of the bread crumbles - just sprinkled them on top ommiting the whole garlic-bread-frying bit, but it was still great. Next time I'll do the crumbles right and I bet it's gonna be even better. Thanks!"
"I'm not a fan of blue cheese, but made these for a party and the guests (and me too) loved them. The tangy taste of the cheese and the sweetness of the honey make for a brilliant combination. And they're so easy to make! Love this recipe. Thank you!"
"Amazing how something so simple can be soooo delicious. Made these for two parties in a row. The people who had tasted them the first time around went straight for them at the second party. Everyone loved them. This recipe is definitely becoming a regular of mine. Thanks!"
"This was brilliant! It took a little longer to get together than I had thought, but it was worth it. Instead of the ham, I used ground chicken, which I browned on a pan with some onions beforehand, so the end result was kind of like a lasagna casserole. But trully - to kill for!"


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This works great on my combination skin that tends to be dry on my cheeks and slightly oily in the t zone as the day goes on. It gives just a very sheer coverage but I believe it does what it claims and blurs my imperfections rather that covering them. I like it for my lazy days off instead of a heavy foundation. I have also found that it works well under my foundation as a primer.
1 out of 1 people found this review helpful. Did you? Yes No
Where do I begin. This product is fair priced but, the product its self if horrible. Well for Oily skin in my T zone like myself it is murder but for Normal to Dry would still only be ok. Not that much coverage. Only looks good for the first 5 mins. Im not sure what these others are using because this didnt work at all. Even where my skin is normal it still provided way too much oil. So the 8-in-1 is not true. Cant wait to try another one, may need to stay away from the drugstores. This is going BACK!
This bb cream is one of the best bb creams I have used. The coverage is fine and its texture is perfect. It hydrates my skin for many hours and offers a matte result...I also like that this product has spf 30.
More reviews by scarletwoundsmile
I love this stuff! it gives my skin a dewy glow. it doesn't have much coverage, but I don't always need a lot of coverage. it is also NOT a BB cream. it's a tinted moisturizer, but that's a-okay with me. another thing: a little goes a long way with this.
I also appreciate that it has a safety seal on it So before you buy it, unscrew the cap and make sure there's a safety seal on it. Love this stuff!
1 out of 1 people found this review helpful. Did you? Yes No
I really love this BB cream. I love everything about it. The only thing I really do not love is the shade range. I have to choose between the light and light/medium. Light is too light, and light/medium is too orange. It is so irritating, but I fix it with the power I set with afterwards.
Other than that, I love it. If you use too much, the texture will look odd, but if you use the right amount, it's pretty awesome. And I think the coverage is great for a BB cream. It's not full coverage, but it certainly does cover.
I've been using this since it came out in the summer and have not stopped. I recommend it.
APRIL 3 2013 EDIT: My skincare regimine is still the same if you bother to read this review. Since then I have tried and gotten a lot more BBs and have an entirely new opinion on atleast the western (American) ones. If I use a BB cream, it's because minimum I want to get some sunscreen, try to cover the rest of my redness, moisturize, and "equal out" my skintone overall. I mean dream fresh is able to do that so it makes me happy. Most importantly I have never had a breakout from using this.
gave 4 for packaging quality because i think there should be a lot more product inside. there ain't shit in this. wonder how long it'll last. i tried this on in store long before i bought it. i honestly don't like to call american bb creams, well, bb creams! they are tinted moisturizers given another name! anyway.. my initial reaction was, oh my god, i got to get this into my face before someone sees me, because i thought oil-free would mean thick, but a little bit goes a long way. i got the lightest tint one by the way. matched my skintone unlike garnier's miracle skin perfecting light/medium bullshit. but if you've used at least two of maybelline's foundations, you would know they have a penchant for oxidizing--turning orange on you. this seemed to happen when i bought it and was able to actually spend time with it over and over. i guess i don't notice it anymore. it seemed to stop somehow. i am still ivory-pale, no orange in me as we speak. i really didn't wanna like this! i had just got garnier's new crap cream a little bit ago, but they only have two color choices, the light/medium worked on me, but it was a tanner me, and i want to be as white an asian as i possibly can. one day i decided to put these bb creams on one half of my face. the garnier, although you do get a splendid amount, will leave your face feeling tacky and as i was getting used to maybelline, when i applied garnier i could really smell that scent everyone was talking about. i just don't like fragrances on my face. it makes me prone to breaking out. anywho, i think most of the photos online of befores and afters don't really help. all the pictures made me think i'd get no coverage but even though i have been told by female classmates that they wish they had my porcelain skin, i still will always be in danger by the threat of rosacea and like everyone else, the occasional zit that i hope to catch early before it can get too much worse. at the moment my biggest problem is getting rid of dark spots. i'm not sure if maybelline, or garnier, will actually do anything about them but these are dark spots from former zits--one on my left cheek and three on my forehead. i use the power of salicylic acid to rid me of those. if these tinted moisturizers can aid in that, then continue on. i've never been a makeup person, until recently really. i was always afraid anything and everything would give me acne. so before this, all i used (and i still use) was/is revlon colorstay blemish concealer. too little s-acid to truely make a difference, but at least i can cover the dark stuff. when i'm done applying that, i apply the maybelline. i'll stop using anything giving me any sign of breakouts. but so far, my face is solid. i am quite surprised, and think that when xmas rolls around, i'll use gifted money to go for a real bb cream (i'm a poor 21 year old girl!). my dream one would help with acne, dark spots, whitening, and have true all-around spf 30. if you are a bb cream queen please message me suggestions! if you're interested in bb creams, or just like the idea of a tinted moisturizer with spf 30 that may have other benefits, get maybelline. and make sure you remember--less is more. you don't need to cover your whole face at once. just work areas that you can tell need moisturizing. i literally always have red cheeks.. i have a ton of little broken capillaries there.. and when i use this, i can see any areas that i should apply more concealer on. i cleanse, acne-lotion up, conceal, bb cream it up, then conceal again if i have to. i do still rub a dot of concealer into my cheek afterwards most of the time but i just like that look. funny how after all that and lip balm and eye makeup that it takes 20 minutes for me to make myself look as if i have no makeup on! and.. more flawless skin than before, ha. skip garnier, skip loreal, try maybelline.
4 out of 4 people found this review helpful. Did you? Yes No
This product is really good for someone who has clear skin with a couple small blemishes. I have sometimes pretty oily skin and when ive cleared up it looks really nice. it has a weird smell and looks a lot more orange then it really is.But i dont recomend for really oily skin!
This product is good if you want something to brighten your face, but not cake on a foundation. I have mixed feeling about it. It does brightens your face but only lasts for a few hours. Since I have an oily face, I don't think I will get this product again though because when you apply it your face looks like a shine ball. My cheeks were shiny, my chin, under my eyes, my nose, and my forehead. It was overdone.
1 out of 1 people found this review helpful. Did you? Yes No
What can I say about this product that can sum it up entirely? Let's see.. amazing!
For a few reasons I absolutely loved this BB cream and I have been so pleased (and surprised). Firstly, I found the colour spread evenly, flawlessly and was generally well rounded. Secondly, it wasn't too thick or too thin and the consistency was perfect (I've used watery BB creams and ones that are thick as paste so this was the perfect medium).
Just like the branding suggests it really does "do it all" and meets every one of its eight proclamations.
The only thing I didn't love about the product is the packaging. I found it kind of tacky and overdone but then again it is a drugstore product and with the amount of drugstore product competition the flashier the better, I suppose.
Anyway, will DEFINITELY buy again.
I bought this as emergency drugstore makeup after evacuating from Hurricane Sandy, and was pleasantly surprised. I'm a TM snob (La Mer and Laura Mercier) and found this comparable to LM, even though it's not a TM. I'm very pale and the lightest shade blended very well into my skin. The yellow-based tint is great for pink-toned Irish girls like me. It's thick enough to minimize the appearance of pores, and gives skin a healthy glow without looking greasy. You may want to use a primer on any dry areas, because it does drag a bit if skin isn't smooth. I'll use this instead of LM in the future, as it doesn't settle into pores the way that LM can. I've been using it for a few days and haven't had any breakouts; it also feels lovely on skin (not too heavy). Most important, it doesn't look like makeup; it looks like great skin.
5 out of 5 people found this review helpful. Did you? Yes No


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I live in Burnsville and I go to the U studying Theatre and Sign Language. I hope to be finished in Fall of 2012.
I'm doing the Disney College Program so I get to work at Disney (I work at Disney Quest in Downtown Disney) and take classes through them that count for credit at the U. It's awesome. I'm already almost 2 months into it and it is passing by so quickly! My last day is Jan 6th and I'm not ready to go back to Minnesota winters yet! lol


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Remember Artur Treacher's Fish & Chips?
We had one here in Altoona on Pleank Road and Union Avenue.
Arthur Treacher's Fish & Chips was founded in part by, among others, food service legend Dave Thomas.
Watch this Arthur Treacher's TV Commercial from 1979:
SHARE with your friends and family below:


text: | Dáil Éireann - Volume 588 - 24 June, 2004 Written Answers. - Foreign Conflicts. Mr. Gormley Mr. Gormley 19. Mr. Gormley asked the Minister for Foreign Affairs the EU plans for beginning to normalise relations with Iraq once an interim Iraqi Government is put in place. [18853/04] Mr. Cowen Mr. Cowen 160 Mr. Cowen: The EU's goal is to see the restoration of an independent, democratic, peaceful and sovereign Iraq to the international community. With this in mind and in light of Security Council Resolution 1546 and the imminent transfer of sovereignty to the interim Iraqi Government, the EU has adopted a medium-term strategy for its relations with Iraq. The strategy provides the Union with a framework to continue its assistance to the Iraqi people. The Union has pledged €700 million to [160] the end of 2004 for the reconstruction and development of the Iraqi economy and society. The strategy sets out three major objectives: the development of a secure, stable and democratic Iraq; the establishment of an open, stable, sustainable and diversified market economy and society; and Iraq's economic and political integration into its region and the open international system. The strategy envisages three phases for progressive engagement with Iraq, immediate, post-election and medium term. It reflects the three distinct phases anticipated by Security Council Resolution 1546. It will allow involvement to increase in a progressive manner and the strategy to adapt to changing circumstances. Proposed options for short-term engagement include: continued provision of technical, economic and reconstruction assistance; establishing close engagement with UN teams, including on preparations for elections; enhancing the representation of the EU in Iraq, as circumstances permit; beginning a process of political dialogue; and encouraging regional support for the political and reconstruction process in Iraq. In July GAERC will consider the specific recommendations and agree appropriate first steps to take. The realisation of the objectives set out will depend on the degree to which they are shared by a future Iraqi government and the evolution of the security and political situation in Iraq. Consultation with the Iraqi administration and society is of paramount importance. The EU is also committed to ensuring that any actions it implements are in full co-ordination with the United Nations, both on the ground and in international fora. The Union also intends to co-ordinate closely with the World Bank, the IMF and other financial institutions. We remain concerned at the continuing violence in Iraq and of the difficulties it poses for the Iraqi people in their daily lives and for the transfer of sovereignty to the Iraqi people and the reconstruction of the country. Our framework provides for progressively closer EU-Iraq relations but its pace will be determined by progress in the political transition and the security climate. Dáil Éireann 588 Written Answers. Foreign Conflicts. Questions 20040624 | ||||||||||||||||||||||


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