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Fri, Jan 11, 08 at 14:31
I saw where there was a lot of interest in time out dolls a while back and I just wanted to tell you that I have made over 50 or 60 of these dolls and I had a ball doing it.. they got to be part of the family.. the girls dolls I would make their dresses from scratch and make their hats match.. I use long curly hair on them and nice dress shoes with the dress along with leggings... I sometimes glue a small doll or teddybear to the hand to make it look real.. the boys I use thrift store finds and gym shoes or boots.. basball hats and short curly hair.. sometimes I will put a slingshot in their back pockets of the bib overalls or in their jeans.. even used a snake or two.. frogs.. etc. they are fun to make and grandson use to call them all our kids.. so if I took some to a craft show and sold then he wanted to know where all the kids went. if you are making them to sell, make sure you use a good pattern and nice work.. I have seen some really bad ones.
joan |
Follow-Up Postings:
- Posted by ruth_83555 (email@example.com) on Tue, Jan 22, 08 at 0:28
i'm looking for a pattern for the time out dolls |
Please send me the time out doll pattern. Thanks. :0) |
Hi Joan, Is there anyway you could send me the pattern? I would graciously appreciate your time and effort. My husband had one of these dolls that he put beside his 52 Chevy at car shows & it was stolen. I would love to be able to replace it for him. Thanks! Kat |
- Posted by mrsreasoner (My Page) on Wed, Jun 11, 08 at 15:10
Hello, I have been searching for a pattern to make a time out doll for my mom. If anyone would be willing to share any with me or point me in the right direction to find one. I would really appreciate it. Thank you very much. Melissa |
- Posted by monika45_55 (My Page) on Sat, Jun 28, 08 at 13:09
Found this pattern at this website Hope it helps. Monika |
Here is a link that might be useful: Time out doll
I was wondering if you still have the pattern for the time out dolls. And could you email it to me. Thanks, Sara email@example.com |
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Any reason this would be a problem (the grass is untreated and this time of year it builds up too much in some places to let it compost)? We haven't fertilized them this year (in the past we've used comp. cow manure- the dog eats any other organic fertilizer I've tried). Thanks |
Follow-Up Postings:
- Posted by alexander3 6 Pennsylvania (My Page) on Mon, Jun 16, 14 at 21:22
The only problem would be laying them on too thick as fresh cuttings. A thick layer of fresh grass clippings turns into a stinky, slimy, gross mess. |
- Posted by harvestman 6 (My Page) on Tue, Jun 17, 14 at 5:19
And the gross mess creates anaerobic conditions which can harm the plants. You could mix it with leaves, which helps keep it airy. |
I would never use grass clippings. Use Pine bark, pine needles,"not hemlock". It's better if the pine bark is aged a little bit. I buy a one ton truck load every three or four years. It's a lot cheaper than buying by the bag. filix. |
I'm leaving a sizable open area in the center - the clippings are going in a ring where the dirt/ previously mulched area meets the lawn - so there's air from either side. I'm not worried about the gross factor- it's the plants I'm concerned with - I was hoping they'd get some nitrogen from it? (And part of the idea was to use something we need to get rid of.) |
When I did landscaping in Central California I had 10 acres with lots of fruit trees and other ornamental trees. We generated almost a full pickup load daily during the spring and summer. We would spread it around the trees. When It got 12" deep it would mold. If we only spread it 3-6" it wouldn't. This was almost a desert climate of 30% humidity. Before I got enough customers to bring in that quantity of grass I had a problem keeping enough moisture to keep the trees healthy. Afterwards, not so much. Granted that was about 2 years later. This was in a rural area with the trees far enough from my house so the visual effect was not like in a suburban area. Now I'm in central Missouri and live in a small city. I use wood chips that I get yearly from tree trimmers who keep the power lines safe. What you have available makes a difference in what you use. , |
I don't like using grass as mulch, but it can be used just fine with no ill effects to the plants. I just find it rather messy. However, consider not applying large amounts at once. Green grass clippings compost quickly, and in quantity can create quite a bit of heat. Why not use a mulching mower so you don't have clippings you need to get rid of? You can return the nutrients to the lawn while mowing. |
We do let the clippings mulch into the lawn- but this time of year (particularly above the leach field) it builds up too fast and we need to rake up the worst of it. |
- Posted by ken_adrian MI z5 (My Page) on Wed, Jun 18, 14 at 8:53
i would cut more often over the field.. rather than rake it up ... my experience.. is that grass as a mulch is not only useless.. its a detriment ... for the reasons noted above ... when i moved to 5 acres.. one lesson.. quickly learned... was that i did not have to mow all of it at once ... so just mow the field.. when it needs it.. and return the clippings to the lawn .. and another thought.. when you do fert.. skip the field ... its apparently not lacking in fert.. and also over juiced in that regard ..... you are stuck in a box of already having the clippings... so i am suggesting.. you figure out.. how not to have them.. eh??? ken |
Thank you all for the good advice regarding the lawn. In an ideal world we would mow the section in question twice a week, but at present that simply isn't realistic. We have never fertilized the lawn (other than via the leach field) and do often mow some places more than others. Weather, work, other activities and in particular the care of our 3 year old and newborn twins has a tendency to get in the way of lawn care. We would like to mow more often, but have never cared enough about having the 'perfect lawn' to manage more than once a week. Any other opinions regarding the blueberries? I may not have been clear, I'm talking about applying the grass clippings 1-2 times/ summer (when it gets to be too much, not after every mowing). Thanks |
- Posted by sleevendog 5-6 (My Page) on Wed, Jun 18, 14 at 14:26
I can sympathize with mowing not so often... Fortunately my neighborhood is raw and natural so no-one cares...but the bit in front has to get done eventually and we often have to rake a bit. Can you mix it with something? I have a leaf pile and a few bags of aged saw dust by the compost pile. In one of my trugs i like to mix with saw dust for my blueberries. Or spread it out on a leaf gathering tarp for a week before mulching. Dry out some of the soggy clumps.... |
- Posted by harvestman 6 (My Page) on Wed, Jun 18, 14 at 18:21
Grass is a very enriching mulch, high N but it tends to be relatively neutral- so not helpful to blues in that regard. I've used grass for decades for vegetables and anything I want to get cranking, so I wouldn't call it useless. You just might have to stir it a bit if it mats down and starts to rot anaerobically. Because you are suggesting placing it away from the plants a bit, I see no real problem with putting it to use. You want those blueberries to size up in a hurry. |
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subset: commoncrawl


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I love aprons. They have the perfect mix of functionality and style, and there's something very 1950s about the ones with full skirts. And whenever I'm doing more than just making pasta or heating up leftovers I make sure to wear one. I don't think I'm that messy, but I prefer not to take the risk when it comes to staining my clothes.
Here are a few of my faves available right now:


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Cars > BigBlueBonnie's Garage
About BigBlueBonnie's Garage
My first car
My first car was a 1959 Chevy wagon, followed by a 1954 Ford Mainline, then a 1941 Ford sedan delivery. Loved those old cars and would have died to have something as nice as a 1964 Bonneville back in 1969 when I got my first car. Thrilled to have the Bonnie now - an anniversary gift from my husband, which makes it even more spectacular.
Car I wish I still had
I really wish I still have my 1941 sedan delivery, my 54 Ford Mainline, or the 1975 Cadillac Coupe De Ville I drove until it literally fell apart in 1990.
My dream car
Merc? Perhaps. 68 Riviera? You bet! But the dream car of then all is a 1967 Impala - light blue, with blue damask interior.
Car clubs I'm in
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- Car movie: Gumball Rally
— Profile last updated: Apr 12, 2007
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This Site is for any and all fullsize Pontiacs and the people who love them. If you have any cool cruise spots or events in your little neck of the woods please be sure to post them. I am glad to see our Darkside family growing. I welcome all new comers. We have maxed out our photo section....
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In what could be the hardest-sell on the planet, I always try to talk people who come to Paris into trying Pruneaux d'Agen fourrés, which are prunes stuffed with prunes. In spite of their reputation, prunes are a great delicacy in France and rightfully so; one taste of even just a regular pruneau d'Agen (especially mi-cuit, or "partially dried"), and you'll plotz the first time after your first bite. (Although sometimes you need to give it a few hours for the full effect.)
Results tagged G. Detou from David Lebovitz
10 Things to Bring Back from Your Trip to Paris
On my last visit to the states, I engaged a bit in the all-American pastime of le shopping. Of course, I wasn't looking for things made in France (although folks have a tendency to want to direct me to French bakeries), but I did see what was—and wasn't, available from my adopted country.
Interestingly, I get a fair number of people coming to France and asking what they should bring their hosts. Generally speaking, the French aren't especially interested in macaroni & cheese mix, backside-burning hot sauce, or jars of organic crunchy peanut butter. But I always recommend people bring things like bean-to-bar chocolate, Rancho Gordo beans, and a big bag of dried sour cherries, which I've only seen at a few places in Paris, and they sell for over €55 per kilo (2.2 pounds). Their hefty price reflects the fact that they're imported from America.
In the reverse direction, outside of France you'll often pay hefty prices on French-made items; certain goods one can buy in France quite cheaply. Of course, shipping, exchange rates, taxes, and other costs figure in to those prices when you see them in a store in New York City, but if you're coming to France, here's a few things you might want to check out. I didn't include things like chocolates, macarons, or other obvious things simply because, well, they're pretty obvious.
Continue Reading 10 Things to Bring Back from Your Trip to Paris…
Cookware Shops in Paris
Paris is a mecca for cooks, and folks come here from around the world to stock up on French and specialty cookware. Many of the shops are clustered around the Les Halles area, where for many years restaurateurs shopped at the giant market there for produce and other comestibles, as well as professional kitchenware. Although the market is gone, many of those stores exist and you can make a day of shopping in the various stores.
One caveat is to check prices before leaving home. Often items are priced less elsewhere because many goods in France have substantial VAT added (hovering at around 20%). Plus figure in shipping or baggage fees if you plan to haul it yourself as most airlines charge for additional suitcases. So that Le Creuset casserole might cost you more than you bargained for.
Service in the shops can range from gruff to helpful, depending on the staff. For years, the shops served mostly professionals. Although that's changed over the last decade.
As other people starting picking up tart rings and baking sheets, shops are now more welcoming to everyday cooks. But still, much in the places around Les Halles are self-service and getting attentive help can be a challenge. Be sure to measure your oven before you leave since French baking sheets, and silicone baking mats and cookware, are made for European-sized kitchens and appliances.
Shops in Les Halles often display prices HT (hors taxes) and that 19.6% is added on the bill when they ring you up, unless you have European tax-exempt status. TTC (toutes taxes comprises) means all the taxes are included in the price. In other cookware and department stores, the price generally includes in the tax. When in doubt, ask.
Tourists can avoid the tax if you purchase €175 worth of goods in the same store on the same day. You need to present your receipt that the store will give you (called the "bordereau de détaxe", so advise the cashier before they ring up your purchases that you'll want one) at the counter at the airport before departing, and often show the merchandise at that time. You can check the customs information for Charles De Gaulle Airport.
Also the Galeries Lafayette and Printemps department stores will give tourists a storewide discount coupon at their front desk, generally good for 10% off, if you present a foreign passport. (Some items are excluded.)
The first thing to mention is that you won't find many bargains in Paris on cookware. It's usually not substantially cheaper than it is outside of French. Even French-made items, like Le Creuset and Staub cookware. However the big department stores, often run promotions and you can score a cast-iron casserole or another treasure for a good price. Once again, check prices before you leave home if you're looking for specific pieces. During sale periods (les soldes), in January and in the summer, markdowns can be substantial, especially if you wait until the final days.
For those in for an adventure, scour the outdoor markets: the Paris website has page that lists all the food markets and brocantes (sidewalk sales) in Paris and usually there are people there selling a wide range of French kitchen objects. The most obscure food markets (marchés alimentaires), most notably the ones in ethnic neighborhoods, have the best prices.
I also recommend checking out the discount stores dotted around Paris, which I mentioned in The Sweet Life in Paris, and consequently, many of you have asked me about specific addresses.
You basically need to just walk around everyday neighborhoods (more are concentrated in the outer arrondissements, especially on the Right Bank), and you'll come across some. Follow signs outside that say "Affairs" or "Bazaar", but you'll know you found one when there are stacks of miscellaneous things stacked up outside. Inside is usually a great selection of cookware and baking equipment, as well as some French bistroware. I don't have many specific addresses, but check toward the Belleville area, off the République on the Rue du Faubourg du Temple, the area around the Marché D'Aligré, or the lower part of Rue Oberkampf, just off the boulevard Richard Lenoir.
(Tip: If you're up near Montmarte, there is a particularly good shop with lots of housewares at 4, rue de Clignancourt.)
I've divided my list into three parts; the shops near Les Halles, other cookware shops around Paris, and department stores and hypermarkets (large discount stores). Before setting out, remember that shops in Paris may be closed at unexpected times, on holidays, and in August. So always call first or check their websites to confirm opening hours.
Paris Cookware and Specialty Shops
Atelier du Cuivre et de l'Argent
113, avenue Daumesnil (12th)
Tél: 01 43 40 20 20
Ultra-modern cutlery share space in this shop that specializes in copper cookware made in their atelier, outside of Paris. Located just under the viaduct, by the Gare de Lyon, they also re-tin copper as well.
Au Petit Bonheur la Chance
13, rue Saint-Paul (4th)
Tél: 01 42 74 36 38
Filled with old French charm, this shop was recently squeezed into tinier quarters. Lots of linens, café au lait bowls, and kitchen knick-knacks. Nearby is Virtuoses de la Réclame (5, rue Saint-Paul) for old café pitchers and memorabilia, and in the Village Saint-Paul (25, rue Saint-Paul, in the courtyard), Folle du Logis is worth a stop for rifling though their stacks of French plates, serving pieces, glassware, and other curiosities.
Bachelier Antiquités
Marché Paul Bert
18, rue Paul Bert (St Ouen)
Tél: 01 40 11 89 98
In the Clignancourt flea market, Bachelier sells vintage copper, linens, and cooking utensils. Open only on limited days, so be sure to call or check the website before venturing up there.
On the quai Conti, this bookstall has an amazing collection of used and rare cookbooks. Not inexpensive, but quite impressive. I've been told you can bargain him down.
28, rue due Bourg Tibourg (4th)
Tél: 01 40 29 07 32
This tiny slip of a shop is tucked next to the Mariage Frères tea salon and boutique. Not a big selection, but worth a look if you're in the Marais.
A French chain of upscale cookware shops, with various addresses across Paris.
119, boulevard Richard Lenoir (11th)
Tél: 01 43 38 48 48
Large selection of cookware, and items geared toward professionals. A local favorite, Chinese and Asian items are a specialty, although you'll find French goods, most notably for restaurants, here as well.
With shops scattered about Paris, Kitchen Bazaar has the latest in ultra-trendy bakeware and appliances, plus cooking tools that are hard to find in, or out, of France. Certain times throughout the year the store has 30% off sales which makes shopping particularly fruitful.
La Carpe
14, rue Tronchet (8th)
Tél: 01 47 42 73 25
Just off the swank Place de la Madeleine, La Carpe is packed with cookware of all types. Good selection and you'll likely find things not available elsewhere.
One of my favorite places to shop in Paris, and the cheapest, these shops scattered across the city are packed with inexpensive porcelain baking dishes, glassware, café au lait bowls, shopping bags, and French novelties, like glasses for verrines.
Less-famous than the other Clignancourt market, the Porte de Vanves flea market in the 14th is less-expensive and more of a real flea market than a collection of antique stores. The market is both Saturday and Sunday morning.
Primarily a food market nowadays, the origins of this terrific market was a place where used items where sold and traded. Today, in the center of the marketplace is a daily flea market. Quite lively on weekends, the market is open daily, except Monday. Bargain hard here.
Marché Saint Pierre
2, rue Charles Nodier (18th)
Tél: 01 46 06 92 25
This giant fabric store sits under Sacré Coeur, and not only can you find cotton tablecloths, bistro napkins and lovely torchons (kitchen towels), but they sell étamine, French muslin cloth, which is a good replacement for cheesecloth. It's sold by the meter and is very inexpensive.
Pylones creates fun, yet functional, housewares, like cheesegraters in the shape of the Eiffel Tower and knives with colorful handles. Not really for serious cooks, but great for poking around and finding gifts. Stores across Paris.
147, rue de Bagnolet (20th)
Tel: 01 40 30 00 70
Perhaps too professional for most people, but they do carry equipment for hotel and restaurants and is interesting to poke around in if you're in the neighborhood.
Saint Kioko
46, rue des Petits Champs (2nd)
Tel: 01 42 61 33 65
This shop specializes in Japanese foods, but up on the first floor are tools for preparing Asian foods. The nearby Ace Mart (63, rue Saint-Anne) also has some Asian cookware and in the quartier Chinois you'll find Tang Frères and other large Asian markets.
70, boulevard Malsherbes (8th)
Tél: 01 45 61 03 13
Interesting and unusual cookware, a bit off the beaten path.
Zwilling JA Henkels
12, boulevard de la Madeleine (9th)
Tel: 01 42 68 88 00
This boutique of the famed German cutlery company not only carries a complete selection of their knives, but also cookware, manicure implements, and modern housewares.
Cookware and Specialty Shops in Les Halles
All of these shops are clustered around the same area, accessible from the Les Halles métro. Many are professionally oriented but cater to all. Generally speaking, to get service, you'll need to take your own initiative.
In these shops, when you buy something, a clerk writes your purchases up on a receipt, which you take to the cashier and pay for, then return to pick up your purchases. Some stores will ship, although the cost may be rather high.
A. Simon
48 + 52 rue Montmartre (1st)
Tél: 01 42 33 71 65
An especially good selection of glassware and heavy-duty, professional quality white French porcelain. The shop is under new ownership and the stock is ever-changing.
E Dehillerin
18-20 rue Coquillière (1st)
Tél: 01 42 36 53 13
Brace yourself and step inside. Two stories of cramped aisles packed with cookware and specialty gear. Famous for their gorgeous copper, in the basement, the staff can be overtly eager to help you to buy something, or disinterested. The staff is well-informed, but don't let them talk you into something expensive just because they recommend it. The plastic pastry scrapers with their logo on them make inexpensive, and excellent, gifts for baker and cooks back home.
G. Detou
58, rue Tiquetonne (2nd)
Tél: 01 42 36 54 67
One of my favorite shops in Paris for specialty foods, including chocolate, mustard, honey, and olive oils. During December, prepare for a crush of Parisians stocking up on holiday goods.
La Bovida
36 rue Montmartre (1st)
Tél: 01 42 36 09 99
Lots of cookware, but my favorite part of the store is the top story, which has food wrappers and other French cad bakery-style emballages.
La Verrierie
15, rue du Louvre (1st)
Tél: 01 42 36 80 60
Hidden in a courtyard, push open the gate and visit this dark shop. Mostly glassware and earthenware, you're expected to go in the back and comb the aisles for yourself.
Librarie Gourmande
92-96, rue Montmarte (2nd)
Tél: 01 43 54 37 27
This two-story bookstore has an extensive collection of cookbooks. There are some used books amongst the stacks, but on the upper floor is an impressive collection of oversized books by European chefs which are hard-to-get outside of Europe.
13, rue de Montmarte (1st)
Tél: 01 45 08 19 24
Pastry chefs come from all over the world to visit MORA, which has a great selection of tart and cake molds, whisks and spatulas, and just about everything else. Plus the best selection of chocolate molds in Paris.
Department Stores and Hypermarkets
The department stores of Paris have excellent cookware departments, which carry professional-quality cookware as well as items for everyday use. Hypermarkets, large discount food stores which have extensive cookware departments, are prohibited from operating within the city limits. But I've given the addresses of Auchan and Carrefour, that are just at the edges of Paris, easily reached by métro.
This hypermarket chain has two stores, one at La Defense and the other at Porte de Bagnolet (M: Porte de Bagnolet), in large shopping centers. Several aisles are filled with cookware and bakeware.
55, rue de la Verrerie (4th)
Tél : 01 42 74 90 00
The third floor of this department store in the Marais, has an excellent cookware department. Hardware fans should stop in the basement and those looking to expand their cookbook collections should visit the book department.
France's mega-chain stores sell food as well as cookware and other kitchen tools. They've recently opened smaller grocery stores in Paris, but a close hypermarket is at Porte de Montreuil (M: Porte de Montreuil).
Large department store, with several locations in Paris boasting extensive cookware departments. Be sure to check out the gourmet food hall at the Galeries Lafayette on Boulevard Haussmann.
Le Bon Marché
38, rue de Sèvres (7th)
Tél: 01 44 39 80 00
The only department store on the Left Bank of Paris. The name of the store means "good deal" in French. Known for their amazing La Grand Épicerie food hall next door, the main store stocks cookware.
This membership-only store has huge aisles filled with foods, including French cheeses, specialty butters (for pastry-making), and bakery-size boxes of chocolate and sugars. Half of the store is devoted to professional cookware. (Use their store finder to locate the nearest address.) You'll need to find a friend with a card to go. And to get a card, one needs to prove they have a business. Best visited by car.
The main store, 64 boulevard Haussmann, has a nearby 'Maison' store filled with cookware and housewares.
Related Posts and Links
La Trésorerie (Contemporary and classic French cookware and housewares)
How to Find Foods and Other Items Mentioned on the Site
Paris' Oldest Kitchen Equipment Shop (FX Cuisine)
Paris Culinaire (Hard-to-Find Items, in Paris)
American Baking Ingredients in Paris
Cooking Schools, Classes, and Wine Tastings in Paris
Hedley's Humpers (Overseas Shipping)
Will My KitchenAid Mixer Work in Europe?
Bouquinistes Who Sell Cookbooks (Cadran Hôtel)
Rue Montorgueil-Les Halles
You might not remember the days before the internet, but when we used to travel somewhere, we'd ask a friend to scribble down a list of suggestions. And we'd often be asked to do the same in return. Then when computers became widely used, other 'favorites' lists started circulating, including suggestions posted in online forums and in blogs.
So think of this list as my modern-day scribblings of places to go on the rue Montorgueil. Aside from it being perfectly located in the center of Paris, it's a great place to take a stroll, and is pedestrian-friendly and wheelchair accessible, as it's flat and closed off to cars. It's a lovely walk, and everything is in a three block radius, making it easy to sample some of the best food shops, bakeries, chocolate shops, and kitchenware stores in Paris in one fell swoop.
The area was, for centuries, the home of the famous Les Halles covered market, which stood in the center of the city. As part of the modernization of Paris it was dismantled in the 1970s, replaced by an unattractive shopping mall (which is widely reviled), and the merchants were dispatched to Rungis, a large industrial complex on the outskirts of Paris. Still, reminders of Les Halles remain, including restaurant supply shops, late night dining spots, and the rue Montorgueil, which has become a vibrant street lined with restaurants, food stores, chocolate shops, and lively cafés.
The street is the perfect place go if have just a short time in Paris, as there's a lot to see—and eat, in a very concentrated space. Depending on where you're coming from, you can take the métro and get off at Etienne Marcel, Les Halles, or Sentier.
You'll probably want to visit the restaurant supply shops, which you might want to schedule at the end of your stroll, so you don't have to lug purchases around with you.
Cocoa Powder FAQ: Dutch-process & natural cocoa powder
Here are some of the frequently asked questions people have about cocoa powder, and how it's used in recipes:
What's the difference between Dutch-process and natural cocoa powder?
Dutch-process cocoa powder is made from cocoa (cacao) beans that have been washed with a potassium solution, to neutralize their acidity. Natural cocoa powder is made from cocoa beans that are simply roasted, then pulverized into a fine powder.
What does Dutching do?
Aside from neutralizing the acidity, Dutching cocoa powder makes it darker (see photo below, right) and can help mellow the flavor of the beans. Some artisan companies in the United States don't Dutch-process their cocoa as they claim their cocoa beans don't need to be acid-neutralized. Most supermarket brands of cocoa powder in America, such as Hershey's and Nestlé, are natural cocoa powders.
Can I use Dutch-process and natural cocoa powder interchangeably in recipes?
Continue Reading Cocoa Powder FAQ: Dutch-process & natural cocoa powder…
French Sugar
Many people who tackle French recipes get stumped by the sugars, which don't necessarily correspond to the sugars available elsewhere. All supermarkets in France carry white granulated sugar and there's often unrefined sugars, such as cassonade, which grocers stock and are widely-available. In America and elsewhere, bakers often have to do a bit of hunting around to find the corresponding sugar.
French brown sugars are quite varied and don't always neatly fit into substitutions. In general, if you have a recipe that calls for brown sugar, you can use moist cassonade, vergeoise, or any unrefined amber-colored sugar that's not granulated. For the sake of these descriptions, moist brown sugar is sugar that clumps together easily if you pinch it. Crystallized sugar is granulated, or free-flowing, and pours easily.
For caramelization, you need to use refined white sugar; impurities in unrefined sugars will cause crystallization. There's some controversy in the pastry community that sugar refined from beets, which the majority of the sugar in France is, will give you difficulty if you try to caramelize it. But I haven't experienced any problems.
I've listed a few places outside of France where these sugars, and others, are available at the end of the post. Depending on where you live, your best bet is to search online or find a store that specializes in baking ingredients for professionals or dedicated home bakers. There are also links to various sugar companies and websites where you can learn more about these sugars.
Sucre cristallisé or sucre cristal
This is plain white sugar, whose crystals are a bit larger than what's considered granulated sugar in the United States. You can use this sugar for almost all baking and cooking applications.
Sucre semoule and Sucre en poudre
This is sugar whose crystals are very fine. In America, this would be similar to what is called superfine or baker's sugar. In other countries it's called castor or caster sugar. Its fine texture means it melts quickly and will give a finer crumb to many cakes, meringues and cookies.
You can make your own by pulsing granulated sugar in a food processor or blender a few times until it's in smaller crystals.
G. Detou in Paris
If G. Detou didn't exist, I couldn't live in Paris.
Seriously. The overstocked, but impeccably neat shelves at G. Detou do indeed have everything, as the name implies in French (J. Detou is a play-on-words, meaning "I have everything".) But when you're someone like me that does an inordinate amount of baking, plus loves…and I mean loves…to discover new and unusual foods and chocolates, a place like G. Detou is truly pastry paradise.
This little shop near Les Halles is stocked, literally, floor-to-ceiling with everything a cook or baker could want. There's chocolates from across France, including a huge (and I mean huge) selection of bars including Michel Cluizel, Valrhona, Voisin, Weiss, Bonnat, Cacao Barry—the best of l'hexagone.
But even better are the big tablets and sacks that range from 3 to 5 kilos, that hard-cores bakers like me depend on. Although I'm not the only avid chocolate baker in town: When I was in last week, a tiny, meek little old lady came by and left hefting a 3-kilo sack of white chocolate, and a man in a hurry, who didn't remove the cell phone from his ear while he rattled off his order to the red-coated salesclerk, left with five enormous sacks of chocolate, as well as assorted other goodies.


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Reviewed Filet Mignon Crostini with Rosemary Pesto
Feb 17, 2013 in Food Network Community Toolbox on FoodNetwork.com
"My son saw Jeff make this on the show, and he talked me into trying it. I wasn't too sure how it would turn out, but tried it anyway. Wow! This was so delicious, I will certainly make it again. The only downside is that it is pricey. I wouldn't skimp on the cut of meat--the filet actually melts in your mouth. Thanks, Jeff! I watched you win Food N""
Reviewed Spaghetti With Sausage-Mushroom Sauce
Nov 2, 2011 in Food Network Community Toolbox on FoodNetwork.com
"This was amazing in 2 ways--in taste, and how easy and fast it was to make. I didn't change a thing, and served it with salad and crusty Italian bread. Perfect."""
Reviewed Chicken Marsala
Jan 5, 2011 in Food Network Community Toolbox on FoodNetwork.com
"Wow...this was fantastic. I found this recipe about a month ago, and have made it several times. The only addition I made was that I HAD to add garlic. I put it in everything, anyway, so it was not a big deal. This is by far the easiest and tastiest Marsala recipe I've found. I have also used the sauce on veal and pork tenderloin. Yum."


text: For awhile, Russel Brand couldn't drive. His wife, Katy Perry, was driving him around everywhere. He felt bad, and he took up driving lessons. This funny British man is in good company. There are a lot of other celebrities that don't drive. Just read on to learn all about them.


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Hotels in Monopoli
From luxury resorts to small design hotels and cozy inns, there are an infinite number of great places to stay in the world, including hotels in Monopoli. Browse our travel guide and get Travel + Leisure's picks for the best Monopoli hotels—all-inclusive resorts, design hotels, remote lodges, vacation rentals, and more. Our international team of editors and writers handpicks the top Monopoli hotels, helping travelers discover the most popular places to stay in Monopoli, and the most memorable.
Whether a boutique hotel with luxury amenities, a wilderness lodge, a cool rental home, or a country inn fit for your budget, Travel + Leisure highlights the best of the best. From affordable beach resorts and cozy inns to high-tech hotels and kid-friendly all-inclusive resorts, these Monopoli hotel listings will help you find just the right place to spend the night during your visit. Below find Travel + Leisure's top spots for where to stay in Monopoli.
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Il Melograno
PRICE RANGE:Italy's only Relais & Châteaux property south of Naples sits just outside Monopoli on the Adriatic coast of Apulia, the "heel" of the Italian boot—... More
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text: Welcome to Northwest Community Hospital Foundation's special section on planned gifts. Our hope is to serve you and your family with helpful information. We have an increasing number of friends at the Foundation who are benefiting from life income gifts, gift annuities and other plans. Thank you for taking the time to explore the benefits of gift planning.


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Nine years ago on Christmas, Johnathan Wakefield's wife presented him with a Mr. Beer kit — the same one-gallon, $50 contraption that has... More >>
Living on Star Island was a blast, Donald Pliner recalls. Gloria Estefan would let everyone shower at her place after hurricanes because she... More >>
Michael Frank, a 56-year-old Miccosukee Tribe member, points to Bone Island, a small tree-covered hammock in the Everglades that got its name... More >>
E-Cigarettes: Danger or Healthy Alternative? More >>


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CBS 2 - Search Results
Linn County Issues Health Assessment
CEDAR RAPIDS, IA (CBS2/FOX28) -- The Linn County Public Health Department on Wednesday released its county-wide assessment of health.
It's the first time the comprehensive report has been created and its purpose is to provide an overview of health risks and conditions affecting those in the county.
Among the findings, cancer is the leading cause of death in the county and rates of obesity, diabetes and asthma are on the rise. However, the report also said that life expectancy is higher in the county compared to elsewhere in the U.S.
The report also found a decline in teen pregnancies, as well as an improvement in outdoor air quality.
To view the complete report, click here.


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I often write videos for my company. And sometimes I star in them.
We filmed this for our YouTube channel on the day Vocus, my company, moved into its new HQ. The excitement plus the new coffee machine made for a fun tour. We've got 10,000 views and counting for this one.


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January 15, 2015
If you ever thought that your singular voice couldn't make a difference in a debate or an issue… watch and be encouraged by this viral video of an incredible young woman taking a stand for her Second Amendment Rights.
42 Days Until CPACOriginally posted on The Weekly Standard
ACUF Chairman Carly Fiorina confronted President Obama's top adviser, Valerie Jarrett, over the White House paying female
"For generations American presidents hoped to export US entrepreneurism to Cuba. Instead President Obama is importing Castro economics into America," says ACU's Schlapp
Originally published in National Review
The Republican party's conservative base has a major problem. In assessing the
Follow Chairman Schlapp on Twitter today for great up-to-the-minute American Conservative Union information, CPAC Updates and great political commentary!
Check out the complete list currently announced CPAC participants in artist Jennifer Rolfsness' adaptation of the Avengers poster.
Before you come to see them live
Have you ever wanted to be a part of history? Now's your chance!
The Margaret Thatcher Centre and CPAC are offering a
The CPAC Team visited with some of the great participants in the March for Life today.


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The Academy of Pastry Arts strongly believe in passion and love towards what they do. The academy believes that without these two important components, it will be quite impossible to reach the milestones they set. Do you know that in order to become a good pastry chef you do not need to possess special talents? The journey of pastry chef starts from a basic qualification and lot of hard work. Most of their chef instructors started as commis chef in the food and beverage industry. Along the way they acquired knowledge and skills and transformed into teachers in the Pastry or bakery line.
By being a teacher, you get insight into the products used for teaching. When students make mistakes, it's the duty of the teacher to look for answers. There are many trial and error in our job, especially when it comes to competitions. We spend a lot of time conducting trials and practicing until we eventually make the showcase the way we want it to be. The Academy of Pastry Arts is the perfect pastry school where students can learn form professional pastry chefs and not just lecturers.
The academy has a team of three executive pastry chefs and four assistant pastry chefs. Besides full-time instructors at the academy, pastry chefs from France, UK, US and other countries teach as guest lecturers. Academy of Pastry Arts Malaysia is the first training institute to bring high profile pastry chefs and chocolatiers from all over the world to the Asia Pastry Forum 2012 organized by the academy.
To start your training as a pastry chef, join the full-time programs in Pastry & Bakery Arts. The next intake will be October 1 2012. Students have the option to study for the Certificate (3 months duration), Diploma (6 months) or Advanced Diploma (9 months) programs awarded by City & Guilds UK.
The academy will be holding open days and trial classes on Sept 15 from 10am-3pm and Sept 16 from 10am-1pm. There will be baking activities, tour of the campus and personal course conselling. The academy will provide free accommodation for interested outstation participants. Prior registration is required.
For more information, visit www.academyofpastryartsmalaysia.com or call 03-7960 3846


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Are there any? Have followed various threads on this wonderful forum dealing with granite pricing, etc. Can anyone recommend a fabricator in my area who is very competent, as well as straightforward to deal with? Have done some looking around on my own and agree that the experience is like shopping for a used car!! Our job is a pretty standard one, L-type, eased edges, two cutouts for sink and cooktop, 1 slab should do it. I want Virginia Mist, which is available at a local stone yard, and the fabricator needs to hone it. Got "contractor pricing" connection to one outfit that says they can do all this but they refuse to give pricing and I'm tired of the runaround. They even said it would likely be "exotic" even though it is quarried here VA!! Oh please!! Don't need to have the very cheapest price possible, just workmanship at a decent price without all the unnecessary hassle. Thank you gardenwebbers ... |
Follow-Up Postings:
I'm so happy to be able to recommend my fabricator! Like many, I went through the torture of trying to find an honest and reasonable fabricator. What a nightmare! After lots of help from people here, I learned to ask the right questions and found a wonderful company- Dominion Granite. They have an incredible warranty on their work, they make seams disappear, use an impregnator instead of a sealer (so you don't have to reseal every year) and their prices are SO reasonable. They are also very willing to listen, answer questions and really involve you in the process. I can't say enough about the great job they did. You can choose your stone from any yard you like, and they are great about giving you quotes with lots of options. Good luck! |
Here is a link that might be useful: Dominion's site
I recommend A&S Granite on S. Pickett Street in Alexandria, VA. I met with Christian. His e-mail is: firstname.lastname@example.com I am getting my honed VM from them. I think they get their VM slabs from MSI. |
Here is a link that might be useful: A&S Granite
I recommend you find a fabricator who is a member of both the Marble Institute of America (MIA) and the International Surface Fabricators Association (ISFA, formerly, SFA). Here are some threads to check out: Thread: Looking for granite fabricator in DC metro area |
Here is a link that might be useful: Thread: Stone Information and Advice (& Checklists)
- Posted by melissastar (My Page) on Wed, Apr 6, 11 at 15:48
Eight years ago I used International Marble, Granite and Tile on Lee Highway in Arlington. We did have a glitch...a misunderstanding that led to one of my two reserved slabs at Eurostones being released. But in terms of the fabrication it was easy as pie. Perfectly done, perfectly installed, reasonable price. One other nice thing....these guys are practically next door to the Bray and Scarff appliance store (too expensive, but good for window shopping) and the Benjamin Moore store, so I could accomplish multiple tasks in one trip! |
Avoid ItalGranite, Lorton, VA. The owner is a royal PITA (and likes to stamp things on his contracts after you pay him money altering the terms). |
My experience with Rugo stone was terrible, despite it being a relatively simple job. The problems and mistakes were numerous. |
- Posted by daveinorlado (firstname.lastname@example.com) on Thu, Apr 7, 11 at 1:56
If they will not give you a price on the spot per square foot installed they are not worth talking to. I use several different fabricators for my kitchen business in Alexandria. If you want the names and phone numbers of people who will give you a exact price in less than 10 minutes that have done a lot of jobs for me where the customers are always happy email me. |
There's something you also need to realize when pricing stone fabrication....it's not just the materials, it's also the details of your job. In many cases, the details will drive the price up significantly. Did you give them the actual layout of your counters, not just a verbal description like you gave in your original post? If not, the fabricator may not be able to give you a quote yet, although it would be nice if he told you that. You probably will not find a straight "per square foot" price b/c the actual price is based on materials + the details of your job. Details such as... Often, the "details" are what run the price up, not the materials. When you start comparing quotes, to do a valid comparison, you need to get the quotes using your specific countertop layout & needs, not what someone quotes you here. If someone tells you they can give you a quote without the details, I would consider it a red flag unless they specifically tell you what their quote covers and/or specifically tell you the quote is a "rough quote" and may change significantly when they have all the details. However, you should be able to find out what level your stone is and get the pricing for each level of stone...and that will be the starting point of your cost. Levels are only slightly related to quarry location. Other things come into play and may have a bigger impact on level/cost such as popularity of the stone, how much is actually coming out of the quarry, quality of the stone overall, type of stone, etc. BTW...sometimes you'll find a fabricator that will include a sink cutout and up to 3 holes in the basic price. Any additional will cost you extra. If you do get a quote from someone who offers this type of "deal", remember to factor that into the price s/he quotes you. Oh, and some places will charge you by the square foot while others will charge you by the slab. If they do the latter, ask for the remnants b/c you're paying for them! |
- Posted by peytonroad (My Page) on Thu, Apr 7, 11 at 17:04
International Marble, Granite and Tile on Lee Highway in Arlington. I HIGHLY recommend them. Very professional. Even replaced a whole slab of kitchen granite due to dissatisfaction. Ali is a very professional man. I would use them again.... |
- Posted by eggpainter (My Page) on Fri, Apr 8, 11 at 11:42
Thank you all, have pursued some of these leads already. Will follow up with what I learned and who we go with! |
I also recommend Dominion Granite. They are highly recommended by sooo many people. |
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Thu, May 6, 10 at 18:53
Looking at my Chrysler Imperial rose and noticed that it has come through the winter what I thought in good shape. Upon further investigation I find that this rose has 7 leaves instead of the standard 5 leaves.Please explain what I'm seeing. Gone wild or what? The bud looks like the bud of a CI rose.Thanks for your input. Pembroke |
Follow-Up Postings:
Normal HT stuff. Don't panic over things like this. HTs can have 3-, 5-, 7-leaflet sets. Your plant sounds healthy to me. |
If it continues, persistently, to put out more and more leaves with seven leaflets instead of five that may be a sign that you've got a cane coming up from the rootstock, but if it's only just a few at the beginning of the growth and then it reverts to the leaves you remember, probably not. |
Yeah, I didn't ask if these leaves were on a new cane from the base or from new growth on an existing cane. Makes a difference. Location of these leaves, please. |
sorry about taking so long getting back to you with answer about new canes or old canes. The old canes have anywhere from 5-6- or 7 leaves the new canes coming from the older canes have 5 and 7 leaves. the buds look like the CI buds from past. Thanks for all your help. Pembroke |
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Despite what you might hear, Fooled by Randomness is not the perfect book. But it's damn good. In particular, we're fond of the Nassim Nicholas Taleb's skepticism of the way success is often attributed to skill when luck is a more plausible explanation. (And this works the other way, where business failure is blamed on corruption or lack of talent rather than luck.) If more business writers read Fooled by Randomness we might get a lot less of the type of stories asserting that, say, a hedge fund succeeded because its managers were geniuses or failed because its managers failed to provide adequate controls.
We're actually a bit ashamed by our affection for Fooled by Randomness. After all, it's praised by nearly everyone and joining any particularly popular club of enthusiasts grates against our fanatically contrarian souls. So we hunt around for critiques of the book, hoping someone will save us.
Gary North's critique of Fooled, however, kind of does the opposite. He argues, more or less, that Fooled is bad because it's doesn't like Warren Buffett enough and likes the theory of evolution too much. You see, according to North, it is luck that makes traders rich. It's God.
What Taleb identifies as luck, I identify as the providence of God. He is a would-be Roman skeptic of the Stoic variety. I am a Christian.
Hmmm. This reminds us of another theory of salvation that we came across last year.
How Mr. Taleb Got Utterly Fooled by Randomness [LewRockwell.com]
Comments (34)
Success comes from being tall, gorgeous, charming, having strong eye contact and straight teeth (being a Brit I fail on the last count).
That and being a good hypnotist. Lead and others will follow.
The rest is all luck. -
Rumor is that Taleb launched a derivatives hedge fund based on his ideas about tail events and failed pretty badly.
I had a "tail event" on Saturday night.
Those who are successful claim skill. Those who fail credit luck. Truth is that success comes from your ability (skill) to recognize opportunities (luck) and act upon them.
Don't forget that he is proud of how many typos he can get away with (scroll down to 3-II)
My understanding on Taleb's HF was that investors didn't like the monthly bleed while they were waiting for that tail event payoff. Taleb was basically buying insurance, and that's not free.
You should check sources -Taleb did indeed not bleed and did not shut down
Taleb DID bleed theta on his options trades. His hedge fund had the same PnL as a fund that goes out and buys a boatload of lottery tickets every month, telling investors that their lucky break is comming any minute now.
"His hedge fund had the same PnL as a fund that goes out and buys a boatload of lottery tickets every month, telling investors that their lucky break is comming any minute now."
You mean someone already tried this? There goes my big idea! -
You are presenting matters as fact. Please IDENTIFY your sources.
You know SO LITTLE about TALEB, his performance. Give me tangible sources. SHOW ME NUMBERS. Go ahead, SHOW ME NUMBERS and where you got them from.
Where the hell am I supposed to get audited return statements for Taleb's fund? I'm just telling you what I heard. And the numbers I heard add up very well with Taleb's "buy the fat black swan tails" trading system.
Then you need to state that you don't know anything about TALEB's strategies and their returns and that you are irresponsibly conveying them. You are conveying "hearsay" as facts.
Taleb, is THAT you?
I am a TALEB investor. So provide NUMBERS or go spread rumors about extraterrestrials
To the incensed Anonymous:
Do you have a source? Can you quote us, say, annlzd Sharpe and current AUM? -
Here's a fat Black Swan for you, Anonymous. Taleb's Empirica LLC shut down has a hedge fund a long time ago. I don't know what you're investing in, but it sure as hell isn't a hedge fund. Taleb is now an insurance salesman / fund of fund manager. As much as I dislike Taleb, I must admit that starting a fund of funds was a great idea: if you're "unlucky" enough to have failed at running your own hedge fund then what better way to keep those fees comming than to start a fund of funds?
provide numbers about TALEB. show them to me. numbers. prove that he "shut down"
You could be both an investor in Empirica and Mr. Taleb himself. The two conditions are probably not mutually exclusive.
I will say Empirica isn't listed in the 3 major HF databases I'm subscribed to. Now, that could go either way for the fund's performance, but I get the impression it's in liquid asset classes, and thus not closed on capacity. -
This guy is quite venomous. what is the reason behind your hatred?
It's all true. I was fooled by volatility.
Hi there are you John in the Book Fooled by Randomness?
The guy who whote "As much as I dislike Taleb" –did you ever had an encounter with him. Why do you hate him?
BB, you can find various Taleb lectures on the Internet. You can find one in wilmott.com audo/visual archive, where Taleb's main theme is that everyone but Taleb is stupid and everything but Empirica LLC PnL is totally random and exposed to obscure fat black swan tail events. The bottom line is that Taleb has a poor understanding of philosophy.
As far as paying Taleb 2 and 20 goes, I can buy boatloads of lottery tickets at a much lower cost and I have a huge variety of lotteries to pick from (ranging from a few dollars per ticket to several hundred thousand USD per ticket). If you are paying Taleb 2 and 20 to buy far OTM options and 'risk free' bonds then, as they say, a sucker and his money are lucky to get together in the first place. -
Does TALEB say that everything is random?
Did anyone here actually understood the book? There is luck, and there is luck. It's a philosophy, not a math problem. Come on.
What he is saying is that your success is lucky based on averages – and the more extreme your luck the more unlicky people with opposite postion there are.
Mr. or Ms. Anonymous, One defect in your question is hidden in the word " understand " .
Remember what one thinks one understands could very well be an Illusion and probably is. Next defect: A "Math" to measure the outcome of our lives and how we got there, may not be known to us yet.
Much like measuring the area of a circle was not known to the Cro-Magnons, so to state that its not a math problem….. You do the Math ;) Rephrase your question and I'll see if I can help you. -
Johnette, My prayers are with you alywas. I will never forget the generosity that poured out from your heart as you addressed the '04 WOG Conference. Your poignant account of Simon's death, and your powerful witness to God's mercy, have made an indelible mark on my faith. May Your dear son, Simon, rest sweetly, with Our Lord and Our Lady, all the Angels and Saints, in Heaven. May you, Johnette, and your family, be blessed! Love and prayers, A very grateful sister in Christ, Teri Shehwen
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So a lot of players will be suspended for the Champions League final—David Alaba, Luiz Gustavo, Holger Badstuber for Bayern Munich, and John Terry, Raul Meireles, Ramires and Branislav Ivanovic for Chelsea. While the case of John Terry is more cut-and-dried (he received a straight leg for an idiotic knee to Alexis Sanchez), the other players will miss the finals for picking up their second yellow since the knockout stage of the tournament commenced. It's controversial, and the player's union is taking it up with UEFA.
Many believe this is a case of after-the-fact whining from players who should have known better. I discovered this morning via the medium of Twitter that many otherwise politically-leftish types who back the statistically-verifiable claim that more prison sentences doesn't mean less crime do in fact think more yellows equal fewer fouls. Many of their arguments in favour of the suspensions for the final could in fact be slotted in a right-wing crime-and-punishment op-ed with little alteration. "The punishment should fit the crime," "They knew the law before they did what they did," and "If you don't punish wrong-doers, there will be chaos."
What's going on here?
Part of it is the fact that some teams play a more "physical" (read foul-heavy) style, which is less aesthetically-pleasing for the purists. Certainly that applies to Barcelona, who rank 18th out of 32 in the disciplinary tables for this season's Champions League, remarkable considering they played right up until the semifinal. Chelsea meanwhile are in first place with 27 cautions. There is an argument that Chelsea's physical approach gave them an unfair (and unsporting advantage) and are now reaping what they've sowed.
But no one would say Bayern Munich isn't often pleasing to the eye, and they rank number three in the discipline stakes, behind Benfica.
There are other telling details. There have been 502 yellow cards doled out to all 32 teams since the group stages, and 22 red cards. That's a ratio of just under 23-1. Furthermore, the total number of yellows across the group stages has remained fairly static since the inception of the 32-team group stage in 1999-2000:
1999/00 Champions league: 538 total yellow cards 32 teams new format
2000/01 Champions league: 553 total yellow cards 32 teams
2001/02 Champions league: 508 total yellow cards 32 teams
2002/03 Champions league: 532 total yellow cards 32 teams
2003/04 Champions league: 434 total yellow cards 32 teams current format adopted
2004/05 Champions league: 427 total yellow cards 32 teams
2005/06 Champions league: 463 total yellow cards 32 teams
2006/07 Champions league: 477 total yellow cards 32 teams
2007/08 Champions league: 438 total yellow cards 32 teams
2008/09 Champions league: 489 total yellow cards 32 teams
2009/10 Champions league: 472 total yellow cards 32 teams
2010/11 Champions league: 451 total yellow cards 32 teams
(Thanks to Devang Desai for the help on this). This year's total is high but not a statistical aberration. So what conclusions can we draw from this?
First, that the number of cautions has remained steady for the last decade and change. So if the point of yellow cards is to dissuade players from reckless fouls, it's not working. Second, anyone who's ever watched football knows that yellow cards are about as common a sight in a football match as throw-ins, which helps explain their high ratio to red cards which preclude a game-changing sending off. Third, as far as agency is concerned, yellow cards are a pretty hazy grey area. Often their ill-judged, or overly-severe. Sometimes they stand in for what should have been a red. They are a disciplinary half-way house.
The underlying issue is that they are not rare; they are a fact of life in the game. While I don't come to you today with an easy solution, part of the problem for me is that the yellow card seems in and of itself pointless and ineffective on the whole except where they involve suspensions for the final. In other words, they don't matter until they do. Either yellow cards should matter more—perhaps a single yellow would not involve a sending off but an automatic three game suspension, for example—or they should be done away with in favour of more red cards. The status quo however is less-than-desirable.