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Current CRNA Nursing Jobs in TexasCollected from around the web, these are some of the most recently posted Texas CRNA Nursing employment opportunities. Most recently posted CRNA Nursing Jobs 1 - 10: CRNAby: CarolinaEast Health System in New Bern, NCCRNA practice includes pre-anesthetic evaluation and preparation, anesthesia induction, maintenance and emergence, post-management and cardiac life support... Nurse Anesthetist - Anesthesia Administration - Gainesvilleby: Shands Healthcare in Gainesville, FLGraduate of an accredited CRNA training program certified in the specialty of nurse anesthesia. Management of patients pre-operatively, intra-operatively, and... CRNAby: Kaiser Permanente in Honolulu, HIProvides anesthesia care of patients including pre-anesthetic preparation and evaluation, selection and administration of anesthetic agents or other agents CRNAby: Alpine Anesthesia in Las Vegas, NVWill be doing pediatric dental and adult dental cases in a fully accredited ambulatory surgery center. There will be MD supervision. This will be 1-2 days per CRNAby: United Anesthesia in , NCA Cosmetic Center in Eastern-Central NC needs coverage 3/10/15, but they will have more dates. This facility uses IV sedation. Get your foot in the door now CRNAby: United Anesthesia in , ILAn Outpatient Ambulatory Surgery center in northern Illinois needs coverage 3/4/15, 3/26/15. Types of cases are General & Bread & Butter. Call us for more CRNAby: United Anesthesia in , AKA small hospital in Alaska needs coverage starting asap for at least 13 weeks. 2ORs, cases include: OB, Ortho, ENT, Urology, GYN, Bread & Butter. Must be CRNAby: United Anesthesia in , NJCRNA needs to manage Epidurals, not place them & be able to do C-Sections. A facility in New Jersey needs coverage 3/9/15-open.... Certified Registered Nurse Anesthetist (CRNA)by: Department of Veterans Affairs in Columbus, OHCRNA Scope of Practice. Wylie Veterans Affairs (VA) Ambulatory Care Center (ACC) in Columbus, Ohio, is seeking a full time Certified Registered Nurse... CRNAby: Alpine Anesthesia in Lehi, UTGeneral cases OB Cath Lab and endoscopy Brand New Hospital in very desirable location Opportunities at Surgery Center and Office based locations. |
Find CRNA Nursing Jobs in Texas Cities:
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What's New
-Fixed initial sound off-Better words dictionary
App Description
"By words we learn thoughts and by thoughts we learn life"App reviewed at: http://dailyappshow.com/worddna
Simple, Addictive, fun, and best of all Educational WordDNA is a great addition to your word games collection.
Simply select the word you want to change and start flipping letters one at a time until all letters have changed from the original word.
Inspired from the DNA double helix molecule and its 4 letters of life.
You will end the game by making the final word you make completely different than the original word.
Suitable for all ages, WordDNA passes waiting times. And of course not without learning new words along the way.
WordDNA is brought to you by Paradigm Productions Inc.
App Changes
July 26, 2011 Price Decrease: $0.99 -> FREE!
July 16, 2011 Price Decrease: $0.99 -> FREE!
July 16, 2011 New version 1.02
May 21, 2011 Initial Release

subset: commoncrawl


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"very disappointed"
I couldn't even get through the first half. The reader's voice seemed whiney, and it was hard to tell the characters apart. I had listened to the first book a year ago and I don't remember it being this bad. The plot was clich??d and nothing seemed to happen. I usually listen to the J D Robb series, and that reader is very talented.


text: Closest matches found: Manufacturer / StyleFelina 230004Product NameEmily T-Shirt BraCurrent StatusOut of production / no longer available.Alternative Styles Felina Madeline Push Up Bra$48.00 Now: $17.99Final Sale Felina Body Luxe Full Coverage T-Shirt Bra$44.00 Felina Bra Of The Year Convertible Deep Plunge Bra$44.00 Felina Enchanted T-Shirt Memory Foam Bra$19.99 - $44.00(some colors on sale)Available up to G (D4) Cup Felina So Smooth Demi Contour Bra$36.00 Still didn't find what you're looking for? Try one of these: • Product Search Help • Guided Search • Discontinued, Hard to Find & Special Order Styles Don't see a specific style that you're looking for? Enter the manufacturer's style number here to search our huge database of discontinued, hard to find and special order items: Manufacturer's Style Number:


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Bonnie H's Copenhagen, Denmark
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Andersen Bakery
Bernstorffsgade 5
"Wonderful baked goods"
We stopped here for a mid afternoon snack. I had a roll and some of the best orange marmalade I hav...
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Tivoli Gardens
"Lovely gardens and lights at night,"
We visited a Monday evening in early Sept. it was rainy and cool, but we were prepared. Lovely old p...
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Frk. Barners Kaelder
Helgolandsgade 8A
"Very good food and atmosphere"
Had dinner at the restaurant our first night in Copenhagen. Had read reviews on Trip Advisor and it ...
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Project : Custom Website Development
Client : Silber Photography
Technology :HTML, CSS, PHP
The husband and wife team of Fred and Linda Silber have been documenting life's special moments in the Baltimore Metropolitan area for over 35 years. What started as hobby following graduation from college where Fred studied Photojournalism and Linda majored in Art, it was winning the "A. Aubrey Bodine" photography competition in 1972 that led to their first professional assignments.
Launch Project →


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So I count 400 cells in my hemocytometer using the simple method 5 squares of the 1 x 1 x .10 mm volume. The yeast was diluted in a 100 : 3 dilution (multiplier of 33). And I measure 175 ml of pure yeast volume - assuming 100% viability. Doing this math give me 115 billion cells (400 x 5 x 33 x 175 x 10000). I pitched this in a 19.5 plato wort of 11 gallons ale. Mr Malty's calculator says I need 608 billion cells. I've got 5 times less than what is needed but the fermentation starts within 12 hours going strong. And this is what I have been seeing the last (3) batches where the amount of yeast cell that I have are a factor of 2 to 5 times less than what we are told they should be. The wort was o2'd with pure oxygen for about 2 minutes at a low pressure (don't have a gas flow meter on the bottle). And then again about 3 hours after initially pitching. When you look at Mr. Malty's calculator, it says 150 ml of yeast will be sufficient. But my initial calculation is well under the # of cells needed. Any comments or suggestions from others would be welcomed as I'm scratching my head.
I'm not sure what you are looking for. You can under pitch and the yeast will still ferment. A proper pitch will give you repeatable results - optimal flavors and a timely finish.
Yeah, I think there is some skepticism among some home brewers about the pitching rates recommended on mrmalty and yeastcalc, but there is pretty widespread agreement with them too. It sounds link you want the skeptics to weigh in. I would just point out that you're mixing cases, insofar as you are counting actual yeast cells and then switching to talk about when fermentation starts and how vigorous you think it is (as if this is objectively measurable) as if those last things are dispositive. Even if we grant that your observations are valid, pitching rates are about things other than fermentation start time and vigor.
My post was intent on asking the question of what I could be doing wrong. As we see so much in home brewing there isn't necessarily a right or wrong but preferred method. I did make the leap on my pitching rate vs 'subjective' evaluation of air lock activity. My intent once again wasn't to look for a skeptic to reply but to ask the question to the folks who might be doing / asking these questions. If I am 5 times under the 'preferred' quantity where else could I be missing it? When I dilute my 100 drops of water to 3 drops of yeast, I'm using a glass pipet with a very thin tip. The drop size seems to be similar between the (2). Just wondering is my multiplying factor might be off with respect to this? BB
The factor 5 puzzles me. Shouldn't there also be an additional factor 4 or 5, depending on which and how many squares you count?
The 5 multiplier is from the using the center grid of 25 squares. It is 1 mm x 1 mm. I count the corners (4) and the center (1) so I have to multiply by 5 to have the full area of (25).
OK, I got ya. I see nothing wrong with your multipliers then. There could be somewhat variation when taking and dropping the yeast slurry, but nothing over say 5-10% from calculated, if that much. The bigger question is how to assess the density of the yeast slurry. If Mr. Malty suggests 150ml should be appropriate and, while you've got even more at 175ml, at the same time you actually count way fewer cells than Mr. Malty predicted, something is off. It is an interesting experiment, indeed. We don't stand alone in finding Mr. Malty quite conservative in both calculating viability and estimating needed yeast cells for a good and active fermentation. That doesn't mean it's wrong, those could well be optimum amounts, scientifically proven and all. At the same time, it doesn't negate the fact that with less than half you can still blow off your airlock, or fail to taste stressed yeast syndrome. People have done qualitative side by side comparisons with pitching rates. I'm not sure what the outcomes were, and they'd still be highly subjective by any standard. The 2 injections of pure O2 surely helped in the growth phase, and those may have contributed more than a larger starter would have. The yeast coming out of the starter is used to 1.040 while the yeast grown in your fermentor has adapted to your 1.081 wort.
Just checked the intermediate gravity @1.054 using the hydrometer. Still actively burping away at a control fermentation chamber temperature of 68f. BTW, i used Denny's Favorite 50 1450. My mash efficiency was 80% and rested at 150 to 152 for 75 minutes.
Indianaroller, I used drops just because I don't have a small graduated cylinder for 10 ml. My glass pipet has a long nose (for not knowing the technical term). I decant off all the liquid (or as much as I can) from the starter and then just pull in yeast though that long nose of the pipet. It seem to be really consistent (creamy white) and since I only need one drop on the hemocytometer I didn't want to make a large amount. I thought this was a pretty good way of doing it. I only count the center 1 mm x 1 mm square (25 small squares in all). And from that, I count the 4 corners and center. That's where my (5) multiplier comes in. see here:http://www.homebrewtalk.com/photo/he...rid-61305.html I wish I knew how to insert a picture directly. BB


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Location: british columbia canada
Member since 5/27/2012
- 2 total posts
- 2 questions
Questions from 50sgirl
What Does the Abdominoplasty Look Like when 6" Gallbladder Scar Above Belly button? (photo)
20 years ago, I had my gall bladder removed through a 6" horizontal scar 3" above my belly button. Now I've lost 100lbs and want a tummy tuck or body lift. Some surgeons say I... READ MORE
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I had a lot of fat on my back and have now lost 100 lbs. I see almost no information on getting rid of the loose draping skin on the back. This skin is unattractive, makes tops... READ MORE


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New Hanover County waits on FEMA to deal with debris issueSubmitted by Guest (not verified) on Tue, 08/30/2011 - 7:42am.
Waiting on FEMA?????? Come on guys, can't YOU make a call? That is why we elected you, be a board of action not a board of followers. And as I suspected, the citizens of NHC are not waiting on YOU, drive around the county and you will see most folks have already piled/placed their debris by the roadside, they sure as ______ are not going to pick it back up and move it again. Everyone should go ahead and get it to the street, after tons and tons of it sit there into the fall the Commission will have to deal with it. »
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Blue Hawks cross country on national radar
In the past, the Dickinson State men and women's cross country teams were just a blip on the radar.
But since head coach Michael Nekuda took over, things have changed and the teams want the recognition they deserve. So when the preseason rankings were revealed, Nekuda was pleased.
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Definitions of production
n. - The act or process or producing, bringing forth, or exhibiting to view; as, the production of commodities, of a witness.
n. - That which is produced, yielded, or made, whether naturally, or by the application of intelligence and labor; as, the productions of the earth; the productions of handicraft; the productions of intellect or genius.
n. - The act of lengthening out or prolonging.
The word "production" uses 10 letters: C D I N O O P R T U.
No direct anagrams for production found in this word list.
Words formed by adding one letter before or after production (in bold), or to cdinooprtu in any order:
s - productions
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All words formed from production by changing one letter
Other words with the same letter pairs: pr ro od du uc ct ti io on
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Birthday Parties: $25 OFF Karate Birthday Party
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Article Preview
Football: Howie Kangas to coach Wolverines
Published 06/26/2012, EOT Focus
WADENA — According to a report by Sportscow.com's Kyle Gylsen, former Perham head football coach Howie Kangas will take over the reins of the football program at Wadena-Deer Creek High School beginning this coming season.
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Specifically if you have an unlimited data plan. Especially since 4G is usually faster. Thoughts? Sent from my DROID BIONIC using DroidForums
I agree, Purple Twinkie. I can't find a reason to use it, except to connect to locally networked data/devices.
Really? See, I haven't noticed that. You're probably right but it hasn't been a big enough difference for me to notice. Sent from my DROID BIONIC using DroidForums
I find 4G to be hit-and-miss, I currently have the RAZR, and my good friends have a Droid Charge and an HTC Thunderbolt, 4g has been in Omaha for a few months (like 2) and its shotty at best on all 3 devices, wifi provides consistent speed without having to worry if my 4g will kick off if I hit a link. I love the speed but its just not as good as it should be Sent from my DROID RAZR using DroidForums
Use WiFi for copying files to/from PC. Also, using DLNA is easier with WiFi. Again, the Amazon Appstore sometimes makes you download large programs, usually games, only via WiFi.


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Cinematic Genre Defining Film Genres
A selection of articles related to cinematic genre defining film genres.
Original articles from our library related to the Cinematic Genre Defining Film Genres. See Table of Contents for further available material (downloadable resources) on Cinematic Genre Defining Film Genres.
- Black Gospel Music
- Black Gospel music is also known as Urban Contemporary Gospel music. Its roots were the Negro spiritual songs that were sang by the African slaves while tilling the rich cotton fields of their white Southern masters in the early 18th century.
>> Poetry & Fable
- A Treatise on Astral Projection
- There are certain aspects of the astral dimension and the projection process that are very complicated. Much of it is misunderstood and it can all be very confusing at times. This series of articles attempts to shed a little light on the subject, and...
Parapsychology >> Astral Projection
- How reliable are things remembered under hypnosis?
- This has often arisen as both a legal issue (as in the reliability oftestimony obtained during or after hypnotherapy) and also a social issue(regarding the use of hypnotherapy to establish evidence of early child abuse,for example). It is entirely true that...
Parapsychology >> Hypnosis
- A Cup of Hemlock: Dealing with Conflict in Coven and Congregation
- There have always been those folks who point out our foibles, and make us take an uncomfortable look at our world, as well as those who simply had the misfortune to point out the obvious when it was unwelcome. Then there are troublemakers, folks who go out of...
Paganism & Wicca >> Daily Life
- Magick and Science
- Many people wonder how magick works. To the non-believer, they say that there is no proof that spells work. And those abilities such as telekinesis are illusionary or product of imagination. They ask us to use scientific means to explain how exactly these...
Mystic Sciences >> Magick
Cinematic Genre Defining Film Genres is described in multiple online sources, as addition to our editors' articles, see section below for printable documents, Cinematic Genre Defining Film Genres books and related discussion.
Suggested Pdf Resources
- Transnationalism and Film Genres in East Asian Cinema
- Transnationalism and Film Genres in East Asian Cinema particularly on how film genres have on how .
- cinema.usc.edu
- Arts2064: FILM GENRE
- cinema. We will look at films that have been central to each of these genres and at ..
- empa.arts.unsw.edu.au
- A Cultural Approach to Television Genre Theory
- may view the vast body of genre theory produced within literary and film studies as sufficient, able to 4 Cinema Journal 40, No. 3, Spring 2001 ..
- seguecommunity.middlebury.edu
- The Idea of Genre in the American Cinema Edward Buscombe
- 1 profitably ask: first, do genres in the cinema really exist, and if so can. < they be ..
- screen.oxfordjournals.org
- Science Fiction Study Day
- Dr Mark Bould (University of West England, Bristol) Mark teaches modules on film theory, film genres, world cinema, and Hollywood.
- www.bl.uk
Suggested Web Resources
- Film genre - Wikipedia, the free encyclopedia
- en.wikipedia.org
- Introduction to Genre Theory
- www.aber.ac.uk
- genre - definition of genre by the Free Online Dictionary, Thesaurus
- Translations of genre. genre synonyms, genre antonyms. Information about genre in the free online English dictionary and encyclopedia.
- www.thefreedictionary.com
- Movie Genres Chart
- Movie Genres Examples Examples of the Fourteen Basic Movie Genres-- .
- www.createyourscreenplay.com
- Main Film Genres
- The greatest films The "Greatest" and the "Best" in Cinematic History www.filmsite .org .
- www.filmsite.org
Great care has been taken to prepare the information on this page. Elements of the content come from factual and lexical knowledge databases, realmagick.com library and third-party sources. We appreciate your suggestions and comments on further improvements of the site.


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At the Forge - Rails and Databases
Then, we point our browser to the application, at the /admin URL: http://localhost:3000/admin.
Sure enough, we see—nothing at all, aside from a few links that let us add a new entry into our Blogs table. If you click on add, you now will see a form that lets you create a new Weblog entry. These automatically generated pages are in the app/views subdirectory. In particular, look at new.rhtml and list.rhtml in app/views/admin. You can, of course, change these views—and in a production application, you will. But for getting your feet wet with Rails, or just trying out an application idea, this is indeed pretty useful.
Now, when you go to the add page, you might be surprised to discover that there is one field for each of the columns in the Blogs table, except for id. This is the result of some cleverness on the part of the automatically generated scaffolding code; it looked at the table definitions and decided what kind of input area to show. What happens if we add another column to our Blogs table that represents when the blog entry was added? (After all, a Weblog whose contents aren't sorted in date order isn't going to be very useful.)
To save time, we simply go in and modify our table definition, using the ALTER TABLE command:
$ psql -U blog blog % ALTER TABLE Blogs ADD COLUMN posted_at TIMESTAMP NOT NULL DEFAULT NOW();
If you look at the table definition (with the \d command in the psql client program), you'll see that it now has a new column named posted_at. The naming conventions in Rails extend to the names of columns; columns of type DATE should be named xxx_on, and columns of type TIMESTAMP (that is, both date and time) should be named xxx_at.
We now need to regenerate our scaffolding code, blowing away any previous version that might have existed (which is okay in this particular case):
ruby script/generate scaffolding Blog Admin
Next, restart the server and go back to the new blog page. You will see that it has changed, so that it now includes a posted at field. Moreover, you can't enter arbitrary text there; a full-blown date-entry set of selection lists is in place. If you ever have written code to handle the entry of dates in a Web application, this alone should be a pleasant change.
Finally, take some time to explore both the application (using your Web browser) and the updates that take place in the database as you add, modify and delete rows. Without having written even a single line of Ruby code, you should find yourself able to use the Web-based forms to modify the database. If you want to be a bit adventurous, you can even modify list.rhtml, which shows you the current list of blog entries.
Many Web/database frameworks have struggled to offer a persistent storage layer that interfaces cleanly with the programming language itself. Embedded SQL code isn't too terrible on a small scale, but even a medium-size application can result in a great deal of SQL queries in the middle of an otherwise object-oriented application. The Rails solution strikes a balance that I find quite pleasing, forcing very small, logical changes on me in exchange for a great deal of time savings.
Of course, it's not very hard to create an object-relational mapper when all you need to worry about is column types and individual tables. Moreover, you'll quickly discover that as written, our simple blog application has several problems. To begin with, it has an administrative interface, but no method for displaying the blog to the world! Also, it doesn't display blog entries in any sort of chronological order. Next month, we will see how to solve these problems, as well as how Rails enforces data integrity with a few simple lines in our model definitions.
Resources for this article: /article/8526.
Reuven M. Lerner, a longtime Web/database consultant and developer, now is a graduate student in the Learning Sciences program at Northwestern University. His Weblog is at altneuland.lerner.co.il, and you can reach him at firstname.lastname@example.com.
- « first
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When I did:
ruby script/generate scaffolding Blog Admin
I got the error, "Couldn't find 'scaffolding' generator"
I think I got it to work by doing:
ruby script/generate scaffold Blog Admin
Bob Gustafson 1) The
Bob Gustafson
1) The db/create.sql file does not actually create the database table, but apparently supplies information that is used during the scaffold step. ( I was hoping.. ) I haven't checked whether this file changed to reflect the change ALTER TABLE..
2) The syntax of the scaffold commands have changed to:
ruby script/generate scaffold Blog Admin
3) The ALTER TABLE command syntax seems to have changed to:
psql -U blog blog_development
What about blog_test and blog_production? Duplicate work?
Otherwise, not bad. A quicky blog writer. Looking forward to next month.
Bob Gustafson
As Linux continues to play an ever increasing role in corporate data centers and institutions, ensuring the integrity and protection of these systems must be a priority. With 60% of the world's websites and an increasing share of organization's mission-critical workloads running on Linux, failing to stop malware and other advanced threats on Linux can increasingly impact an organization's reputation and bottom line.
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Heart of Venom
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Add a CommentI love this series. That's just the plain truth and this book was interesting because it explored Sophia's story - why is she the way that she is, what damage occurred to change her so drastically. A new villain, and barely in time rescues by Gin and her posse ask you to just sit back and enjoy the unreal, well woven story telling.


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Our Illinois based law firm is founded on the basic principle that it is the careful application of your specific circumstances to the relevant laws that... more
Adam helped us establish a secure loan structure and explained the benefits and risks. Highly recommended attorney that cares about his clients.
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Adam has helped us out on many occasions both personally and in our business. He is very experienced in many areas and we have worked with him on...
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I endorse this lawyer.
Adam Lysinski is an excellent attorney. He is bright and very insightful. I highly recommend him.
11 years since Adam J. Lysinski was first licensed to practice law.
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Michael Plante The Business Guy
in Entrepreneur
Starting an Ecommerce Business.
Get all your business questions answered. You can send them in 3 different ways.
1. Via calling in during the show to: (347) 884-8979
2. Sending an email to email@example.com
3. Submitting a question via the Question Form here: http://www.michaelplante.com/
Author, photographer, artist Allan de la Plante on Authors on the Air
in Books
Authors on the Air host Pam Stack welcome the creative, multi-talented photographer, authors and artist Allan de la Plante. Allan de la Plante - Artist; photographer; author. Allan has had a varied career over his life span of almost seventy years. He began in the world of art as a young man, but found the camera and didn't look back. His photographic career has spanned over fifty years with many high points being eleven books with seven international bestsellers on subjects that range from Pope John Paul II, Formula One legend Gilles Villeneuve, Canadian firefighters and even a book on Bar- B-Q cooking. He has been the official photographer at the Olympics and personal photographer to Gilles Villeneuve. He has had over 100 one-man shows from Canada to the US and Europe. Find him at http://allandelaplante.com.
Follow authors on the Air at http://authorsontheair.com, http://twitter.com/authorsontheair and at http://facebook.com/authorsontheair.
This is a copyrighted podcast owned by the Authors on the Air Global Radio Network and produced by Pam Stack.
Thanks to our sponsor Michael Lowndes and PML Media, our website professionals at http://www.pmlmedia.com
"Call" To Transition
in Entrepreneur
Greg Call is a veteran of the Marine Corps and recently was honorably discharged at the rank of Captain.
Greg served in a variety of billets with 1st Battalion 4th Marines including Rifle Platoon Commander, Intelligence Officer and Company Executive Officer.
As part of the 15th Marine Expeditionary Unit, Greg deployed to Eastern Africa in support of Special Operations Command as an Intelligence Targeting Officer.
In his last billet as Advisor Team Officer In-Charge, Greg led an advisor team attached to an Afghan Army Reconnaissance Company during combat operations in Afghanistan.
Currently, Greg is Founder/CEO of PatriotMove, Inc.
He is a program manager of Transition Edge San Diego and committee member for the Small Business Administration's Orange County Veterans Initiative.
Greg is focused on creating employment and entrepreneurship opportunities within the post 9/11 veteran's community.
Greg holds Bachelor of Science Degree from the University of Michigan and Master of Accounting Degree from Michigan State University.
He is also a Certified Public Accountant in the State of Michigan. Before becoming a Marine Officer, he gained extensive experience in corporate turnarounds, business valuations and forensic accounting as a business management consultant with Plante & Moran PLLC
in Culture
Maria Iliou is Director Manager, Co-host for Keys 4 The Human Condition on Friday's. Maria is interviewing Ann Marie Plante sharing her life experiences..learning her stories of wisdom. Ann Marie is parent with autistic children adults. Anne Marie is autistic herself have an understanding for her children. Anne Marie dignosed with Asperger's Syndrome.
Maria Iliou is Ambassador for Long Island, NY
Inside Out: Theresa Gallagher Writer/Producer/Actress
in Self Help
Theresa is a writer, producer and actress based in Los Angeles, California. She is a proud alumni of The American Academy of Dramatic Arts West as well as The Coronet Theatre's Playwright's Kitchen Ensemble. She has worked as an actress in both New York and Los Angeles and along the way fell in love with writing.
Theresa wrote, starred in and produced the original comedies, The Bitches Brew at The Lillian Theatre (with Miranda Bailey, Jennifer Plante, and Naomi Odes Aytur), Phrases Of Validation In Hollywood at The Red Room NYC, and the critically acclaimed modern farce, Feeding The Monkey In Hollywood at Gardner Stages (LA's Top Ten Best Play in LA) . Her scripts have been hailed as , "..rapid fire Lucy Ricardo routines interpreted by Cheech and Chong"-Backstage West, "..acerbically golden "-Entertainment Weekly and "…guaranteed to leave you howling" -Los Angeles Times Magazine.
Theresa is currently developing two episodic filmed comedies, HONEY AND CLOVER and DIRTY LAUNDRY with comedian Jackie Monahan (Showtime, Chelsea Handler, Sundance 2014′s Official Selection The Foxy Merkins.)
LIVE from CPAC 2014 - Day 2
in Politics
CRAZY DAY.. we had,
Chris Plante with National Organization for Marriage(NOM)
Terry Pell, the President of the Center for Individual Rights
Roy Brown with Conservatives concerned about the Death Penalty
Professor Robert Paquette (Hamilton College). He received the
Jose Felix Diaz, 10 under 40 and from Miami
Dr. Bonner Cohen, Senior Fellow with the National Center for
Public Policy Research.
AND MUCH MORE.. don't miss it..
Have you had your healthy dose of reality lately?
There are always at least two sides to every story. Have you ever wondered how someone, who saw the same thing you did, walked away telling a vastly different story? Which version was correct? Which one was the REAL story? Actually, both are! It's just a matter of perspective.
Joe takes the issues… especially the controversial issues (politics, prejudice, religion, illegal immigration)… and brings in people from different sides to share their viewpoint.
But the conversation is always respectful and you're sure to learn something new, even if you don't agree!
It's not the right side, it's not the wrong side, but the REAL side of the issues!
Energies of the Equinox
in Spirituality
Marie Langlie and Beth Jacobson, hosts of Divine Goddess Radio, will be joined by Karlene Plante, an ordinary mystic and a cross dimensional communicator. She channels the Wisdom of the Grand Mother Collective. She works professionally as a spiritual energy consultant and channel, massage therapist, qigong, sound, herbal, and essential oil wellness therapist, small group facilitator and teacher. Karlene will be discussing what we might find on this equinox when we go deep within and what is there to be embraced, healed, loved and in that process transformed for a more radiant life journey. Embraced by Grace: Journey toward Radiance process and her work as a cross dimensional communicator, can assist people through this radiance creation and embracing process.
Contact info: firstname.lastname@example.com, 218-675-5209
Contact info: firstname.lastname@example.com
Beth Jacobson 651-900-4136
Marie Langlie 651-303-0555
Blog: http://divinegoddessradio.wordpress.com/
One Less Thought Interview with Owner/Creator David Howe
in Business
One Less Thought is a toothbrush subscription service. Similar to dollar shave club, except for toothbrushes!
In the interest of full dislosure after reading about this company on Fast Lane Forum I took a look at their website and bought a subscription for myself and my wife. To me the idea, price and convenience made it a no brainer.
So I asked David if he would be kind enough to do an interview with me on the ins and outs of starting this business. He was very generous and agreed. So tune if to find out how he did it and I have a few surprise questions for David to help the rest of us who may be looking to start our own online business.
Warmth in the Darkness
in Spirituality
Marie Langlie and Beth Jacobson, hosts of Divine Goddess Radio, will be joined by Karlene Plante, an ordinary mystic and a cross dimensional communicator. She channels the Wisdom of the Grand Mother Collective. She will be sharing a variety of ways to BE in the dark, hibernation state.."warmth in the darkness" and giving practical hints and suggestions coming to be supported and nourished as we move through these times of actual decreased light. She will also be giving blessings and vibrational recalibration for our spirits and bodies with love from the Grand Mothers and Spirit Elders.
Contact info: firstname.lastname@example.com
Beth Jacobson 651-900-4136
Marie Langlie 651-303-0555
Blog: http://divinegoddessradio.wordpress.com/
Spiritualitet og åndelighet
in Spirituality
Hvilken betydning og inflytelse har spiritualitet på menneskeheten og hva vil det bety om dette forsvinner. Vi oppfordrer lytterne til å dele sine meninger med oss i kveldens program rundt tema.
En plante trenger ikke tro på fotosyntese for å være grønn.
Surviving the Floods: Critical Incident Stress Management
in Psychology
Colorado has experienced unprecedented flooding over the past week. Everyone responds differently during a disaster and many will need help coping with the trauma. My guest is Pat La Plante, a licensed counselor who is also a member of Denver Seminary's Critical Incident Stress Management (CISM) Team. She will teach us about some of the common reactions to a critical incident, how we can help our friends and family, and signs that someone may need additional support beyond the immediate crisis.
NIR Radio August 14, 2013
Dear Mr. Khatib and Judge Wilson, you presented two very informative shows on justice in America and I learned so much from these shows. In fact I learn something from every show that truly inspires me and instills hope for all of us. Please keep them coming because you're a God send. G. Davis New Orleans Mr. Earl Plante joins SF Pride from the Latino Commission on AIDS in New York City, where he served as Director of Development. The Commission is a nonprofit membership organization dedicated to fighting the spread of HIV/AIDS in the Latino community by spearheading health advocacy, promoting HIV education, developing model prevention programs for high-risk communities, and by building capacity in community organizations.
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You know I love drawing food and illustrating recipes. I was thrilled to see the hundreds (yes, really!) of fantastic recipes that Sketchbook Skool students shared in the 'Storytelling' kourse, when they were doing the homework I gave them.
This kind of art just has to be shared, so we collected and bundled 18 of those recipes from our Storytelling students around the world.
And made an Ebook. It's free!
Get your copy of this free ebook by clicking the button below.
Viewing: Blog Posts Tagged with: recipe, Most Recent at Top [Help]
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Blog: Koosje Koene (Login to Add to MyJacketFlap)
JacketFlap tags: journal, recipe, Sharing inspiration, Add a tag
Blog: Koosje Koene (Login to Add to MyJacketFlap)
JacketFlap tags: journal, pen, recipe, self portrait, Sharing inspiration, they draw and cook, watercolour, Add a tag
How many hats do you get to wear?I know I need more shelves to fit all the hats on, that I get to wear throughout the day. On the first page of my brand new sketchbook, I drew just a selection of all the hats that fit me. If I could have fit more on the page, I could've gone on for quite a while. You probably have many roles in life too; you're an artist, someone's child, maybe you are a caretaker, a friend, a colleague, you may be a parent... and since we're all still learning in life, you're a student too. Sometimes life is overwhelming, at least that's how I feel. Life can get so crazy and busy, that there's hardly any time to live it. |
Still, we need to stay focused on what's really important in life, and on doing what we love. That's how I managed to illustrate the recipe below, by just making use of small pockets of time throughout the week. 15 minutes here, 20 minutes there, and by the end of the week I was happy with the result. And what a treat to test the recipe, to make sure the measurements were right! So here you go, the recipe for a sweet and comforting choc-o-holic treat. (No sugar added, so it's good for you too!) If you have time to try it: enjoy. |
Even with the busy holiday season coming up, whatever you do, you can always find time to Make Awesome Art. |
Blog: Koosje Koene (Login to Add to MyJacketFlap)
JacketFlap tags: journal, pen, recipe, watercolour, Add a tag
Yesterday, I posted that road trip drawing I did in Switzerland. Here is a bunch of other drawings I did during my stay in Switzerland in October:
Sketching Family |
The longer I looked at this church, the stranger I found its architecture, with unexpected corners everywhere. |
My husband's feet and a pot of tea back home. |
Blog: Koosje Koene (Login to Add to MyJacketFlap)
JacketFlap tags: cooking, food, journal, kitchen, recipe, watercolour, Add a tag
Welcome to Draw Tip Tuesday!
Today we're doing a quick food illustration - Sunny side up, or any way you like it.
Draw It Like It's Hot starts this Monday. It's $69 and will run for 4 weeks, in which you draw your way towards an illustrated recipe, to be published on www.theydrawandcook, for the world to see!
For more info follow this link.
Blog: Emily Smith Pearce (Login to Add to MyJacketFlap)
JacketFlap tags: Food, Gluten Free, Recipes, burger, cooking, gluten-free, recipe, vegan, vegetarian, Add a tag
I'd been wanting to try these for a long time but never got around to it until last week. There were a few mishaps, but all in all, I was psyched about how they turned out, despite their less-than-photogenic looks. They even got the hubs stamp of approval—-as in, he not only ate them without complaint (he pretty much always does that) but says he'd like me to make them again. He even chose them leftover the next day instead of grilled chicken.
The recipe is adapted from Mark Bittman's How to Cook Everything Vegetarian. Here's the original recipe. I've cooked a lot, lot, lot from this book. Check out my archives if you want to see more posts about food and cooking.
1 can black beans, drained
1 medium onion, roughly chopped
1/2 cup old-fashioned oats (I used gluten-free)
1 TB chili powder
1 garlic clove
a generous squirt of Sriracha sauce
a nice blob o' ketchup
3 pickled jalapeno slices
Pulse everything just a little, not a lot, in the food processor. I accidentally left out the egg, but it didn't seem to matter much, so I doubt I'd add it back in. I also goofed and blended the ingredients too long.
After processing, let it all rest a few minutes.
Form into patties and chill in the fridge for a little while.
Heat a cast-iron skillet to medium, add oil, then brown the patties on one side, then the other.
The next bit was tricky for me. The burgers actually had to be cooked a long, long time to get the right texture. You want the texture to be kind of burger-like. The right kind of chew, not mushy and damp.Maybe I had trouble because I added too much moisture and pulsed the ingredients too long. I don't know. I may try browning and then baking next time.
What I ended up doing was just turning the heat down to low and cooking them forever very slowly so as not to burn them. I was afraid the whole experiment would be a wash, but lo and behold, they turned out very well in the end.
I didn't think they were more than mildly spicy, but my daughter (who likes to remind me that children have more taste buds) said the spice factor was too much for her. I hadn't expected the kids to flock toward bean burgers anyway and had made them turkey burgers instead.
You could totally crank the spice factor up or down. These are definitely going into the rotation.
If you want more detail about all kinds of tips and variations, do check out the original recipe.
I've been reading Jennifer Worth's memoir, Call the Midwife, since I love the show so much. I was surprised that the show actually follows the memoir fairly closely. I've been watching old episodes of Foyle's War, a British WWII detective show. Also tried Outlander (no, I've never read the books) and The Knick. I'm definitely on a mostly British historical kick. Not sure what I think of those shows yet. You?
Also doing some patchwork, some of which I hope to show you soon.
Blog: Koosje Koene (Login to Add to MyJacketFlap)
JacketFlap tags: cooking, food, journal, recipe, they draw and cook, Add a tag
This is a perfect recipe for a comforting but quick dinner. I prefer to eat it with a tomato salad or a green salad on the side. I've submitted it to www.theydrawandcook.com. You can find more of my recipes there by following this link.
This week, the participants of my online class on drawing food and illustrating recipes have been working on some wonderful recipes as well, as their final assignment. Would you like to do that too?
During the workshop, I help you through the fun process from doodle to final recipe, and you can submit yours to They Draw And Cook as well! Curious? It's $69 and starts August 18. Find out more here
Blog: Koosje Koene (Login to Add to MyJacketFlap)
JacketFlap tags: commissioned work, cooking, food, recipe, they draw and cook, Add a tag
Illustrated recipes has been a favorite way of creating for me now for a few years. Ever since I discovered They Draw And Cook, I realized I'm not the only crazy foodie-artist!
Doing illustrated recipes (even the ones I did quickly in my journal, to remind myself of recipes to cook) even resulted in commissioned work. This recipe for Zucchini Patties, ignited the design for a food truck, which I saw in action for the first time just last weekend!
The story behind it:
The guys who run Mac'n'Cheez, they had this idea for their food truck/trailer but hadn't built it yet. They found my illustrations online and the patties recipe above, was exactly in the style they were looking for. They asked me if I could create their menus in that same style. Also, they were going to apply for festivals and fairs, but the trailer still needed to be built, so they didn't have any photos they could share for their applications. So they told me about their philosophy and what their trailer was going to look like. They didn't have a logo either. So I started sketching and doodling having fun and using my imagination, and came up with the drawing below.
They loved it so much, that they took that logo and had it made just like that, blinking lights and all.
photo by Mac'n'Cheez team |
It's a rare and wonderful experience when work doesn't feel like work, because you're simply doing what you love.
When illustrating recipes, I'm simply doing what I love. Because I realize I'm not the only foodie out there, I developed the 4-week online workshop 'Draw It Like It's Hot'. It's starting This Monday, June 9 and we doodle food (=foodle), draw kitchen utensils and work our way towards illustrating our very own recipes.
Why don't you join us?
There will be videos, step-by-step instructions, drawing prompts, and much more!
Class starts June 9, runs for 4 weeks and costs only $69.
Click here to enroll today
Blog: Koosje Koene (Login to Add to MyJacketFlap)
JacketFlap tags: cooking, food, journal, pen, recipe, they draw and cook, watercolour, Add a tag
I illustrated this recipe during 'Draw it Like It's Hot', the online workshop on drawing food and illustrating recipes. I tested this recipe for several friends, and they all got very greedy. So here's a warning: these bonbons are seriously irresistible.
The workshop has just ended, but I will be teaching a new round of illustrating recipes, starting June 9. It's 4 weeks of fun for just $69. Click here to enroll today.
Blog: Emily Smith Pearce (Login to Add to MyJacketFlap)
JacketFlap tags: Food, Recipes, cooking, recipe, vegan, vegetables, vegetarian, Add a tag
The ongoing broccoli battle in our house is, I believe, finally won. No, it wasn't over whether or not certain people will eat it. The kids don't love it, but they'll eat it without much of a fuss. The battle is over the best way to cook it.
Hubs prefers stir-frying with soy sauce, but I find that time-consuming and too hands-on to do all the time. For a long time my favorite method was steaming, then rolling in olive oil, garlic, and breadcrumbs. Hubs ate this broccoli dutifully but missed the stir-fry texture.
Enter Mollie Katzen's vegetable roasting guide from Vegetable Heaven. I've used the roasting guide so much that the book naturally opens to that page. It's great for many a veggie, but at our house, it's helped us find the broccoli method that results in the perfect texture + flavor+ easy-ness.
Add a drizzle of balsamic vinaigrette, and you have us battling again, over seconds.
So, here's my adaptation of the original Mollie Katzen recipe. It's less of a recipe, more of an idea for you:
Roasted Broccoli
Preheat the oven to 375 degrees F.
Slice your broccoli florets in half. I find this helps things cook a little faster and more evenly.
Brush a cookie tray with olive oil, and arrange the florets on it.
I usually cook about 20 minutes, but check at 15 minutes to see how it's going. Personally, I like the broccoli still firm but tender, with some brown edges.
Serve with your favorite vinaigrette. Here's what we use:
Balsamic Vinaigrette
In a jar or bottle, combine:
about an inch Balsamic Vinegar
about an inch and a half, maybe more, Olive Oil
a big squirt/ soup spoonful Dijon Mustard (you can use powdered mustard here as a substitute)
small squirt of Honey, to taste
freshly ground Pepper
dusting to half a handful freshly grated Parmesan (*optional)
I always taste the dressing and adjust seasonings to suit.
Enjoy! For more of my cooking posts, click here or on the "Food" category.
Do NOT forget to join the giveaway for a gorgeous Dawn Hanna print. There's no downside here, people. You won't be added to a mailing list. Just check out her gorgeous work and decide which is your fave, then comment on it. You do not have to live in the U.S. to enter.
Blog: Emily Smith Pearce (Login to Add to MyJacketFlap)
JacketFlap tags: Food, Recipes, cooking, dairy-free, dinner, gluten-free, healthy, recipe, vegan, vegetable, vegetarian, Add a tag
I threw this together the other night when I needed something pretty quick and had to use what I had on hand. It was a perfect easy supper.
It's inspired by Rachael Ray's Calabacitas Casserole, which is yummy but more involved, with no beans. I once had it at my sister-in-law's house, and was immediately sold.
My casserole is based on three main ingredients: black beans, salsa, and pre-cooked polenta. Anything else is icing on the cake.
Quick Black Bean and Polenta Casserole
Measurements are approximated. What you want is enough salsa to give the beans plenty of flavor.
2-3 cups canned or pre-cooked black beans, drained (I used up leftovers I had cooked the day before)
1/2 to 1 jar chunky salsa (I used Herdez salsa, which was great, but would've been better semi-drained. I think semi-drained Ro-tel would also be excellent, and maybe even Mexican-style stewed tomatoes)
1 tube prepared polenta, sliced into 1/3 inch rounds (you could also cook your own, then chill and slice)
Olive oil
Optional add-ins: diced scallions, cilantro, chopped veggies, spinach, cheese
Preheat oven to 375 F. I made a smaller version of this (since it was just for me) and cooked it in the toaster oven.
Place the beans in an oiled casserole dish (maybe 8 x 8), and add enough salsa to suit your taste. You want a little less salsa than beans, but enough salsa to add lots of flavor. Lay the polenta rounds on top and brush them with a little olive oil.
Bake for 35 minutes or so at 375 F, then add, if you feel like it, a handful of spinach and chopped scallions, and turn up the heat to 400 F. When the spinach is wilted, the polenta is getting crispy, and the beans are bubbling, it's done.
The polenta adds structure and has such a great creamy/ crispy texture that I really didn't miss having cheese. This one will definitely go on my repeat list. I think I'll add more spinach next time and maybe cilantro. Hmmm…what about sweet potato?
For more of my recipes and recipe trials, click here.
You have less than a day left to join the giveaway for a gorgeous Dawn Hanna print. Details here. All you have to do is comment about which print is your favorite—-you won't be added to a mailing list. Just enjoy!
Blog: Emily Smith Pearce (Login to Add to MyJacketFlap)
JacketFlap tags: Food, Recipes, cooking, gluten-free, recipe, vegan, vegetarian, Add a tag
I'm on a cauliflower kick, what can I say? I seem to be eating a lot of it, roasted, with various toppings. I think it's because my friend Laurel mentioned it, then it was in the paper (something about a cauliflower trend—yes I still read a paper paper) and then I just couldn't get it out of my head.
Besides cutting out wheat, I'm avoiding large servings of grains in general, so the idea of something mild and non-grain that takes flavors very well —–a sauce depository, if you will—-is very appealing. I was never a huge fan of cauliflower in the past, but I think, as with many veggies, I just had to find my favorite cooking method. Roasting wins.
Roasted Cauliflower
First, preheat the oven to 375F. Slice the cauliflower into pieces about 1/4 inch to 1/3 inch thick, brush with olive oil and roast for about 20 minutes (just like the broccoli here). If you're going to make the vinaigrette below, throw in a clove or two of garlic and roast them while you're at it.
When the cauliflower is tender but still firm, with browning on the edges, it's done. At least, that's the done-ness I like.
At this point you could serve it with any number of sauces or toppings: peanut sauce? bread crumb/ nut topping? curry?
I made this vinaigrette in homage to a bread dipping sauce from a favorite restaurant, Passion8 Bistro in Fort Mill. Charlotte area friends, seriously, you MUST go there. It's this funky little farm-to-fork place in the middle of nowhere. Besides great food, it has loads of character.
But I digress.
The vinaigrette is a loose combination of:
Olive Oil
Roasted Garlic, minced
Chopped Olives (I used green ones but kalamata would be excellent)
a spoonful of Capers
a judicious amount of red pepper flakes (I'm addicted)
Red Wine Vinegar
Salt and Pepper to taste
I usually do a little more olive oil than vinegar and just add however much I like of the rest of the stuff, to taste.
Charlotte friends, I feel compelled to mention a couple of places we've eaten recently that, in addition to Passion8 Bistro, were just outstanding.
- The King's Kitchen (which is owned by the same guy that owns Roosters, which I also love) is outstanding—-sort of re-imagined upscale meat and three, and btw it's non-profit, which is totally fascinating and you should read about it on their website. I had the hangar steak. Yum!
- Doan's Vietnamese Restaurant: try the hotpots!! It's like a Vietnamese broth fondue. So excellent and fun. Best tomyum broth I've ever had.
- And one more: Zeitouni's Mediterranean Grill at Toringdon in Ballantyne. Seriously, how did I not get a clue about this place earlier? The falafel is TO DIE FOR!
Okay, that's a lot of exclamation points, but really, it's been good dining lately. What about you? What's got you inspired in the kitchen/ out to eat lately?
Blog: Emily Smith Pearce (Login to Add to MyJacketFlap)
JacketFlap tags: Food, Recipes, paleo, recipe, salad, vegan, vegetable, vegetarian, Add a tag
I was craving a rice salad, but without the rice. Something that's all about soaking up a good sauce. Roasted cauliflower has been my recent go-to sauce-soaker-upper, and I was really happy with what I came up with. Here's the skinny:
Olive Oil
1 head Cauliflower, finely chopped
2 or 3 handfuls Grape or Cherry Tomatoes
2 cloves Garlic
Olive Oil
Red Wine Vinegar
1 T Dijon Mustard
tiny drip of Honey (or something else if you're vegan)
Lemon Juice
a few tablespoons or more Minced Chives
a few tablespoons or more fresh Oregano, chopped (basil or parsley would be good, too)
1 T Capers
Salt and Pepper to taste
Chopped Walnuts (optional)
Oil a baking sheet and throw the cauliflower on it with a couple of garlic cloves. Roast at 375F, for about 20 minutes. Halve the tomatoes and roast them for about 20-30 minutes as well. This brings out their flavor like crazy.
I'm not really a measuring kind of person when it comes to dressing (or, let's be honest, for a lot of things). If you really want measurements, you could use a basic vinaigrette and add the extras. I think I'd add even more herbs next time. I really wanted something that was so green it would color the cauliflower, but my herb garden wasn't quite in full swing when I made this.
Chop up the roasted garlic and whisk it together with the other dressing ingredients.
Toss the cauliflower with the dressing and tomatoes. Add walnuts. Yum. I realized later that the dressing flavors were inspired by the broccoli gribiche recipe from Heidi Swanson's Super Natural Every Day.
What are you cooking this summer? I'm always on the lookout for interesting salads. Hope you had a great weekend and a happy Father's Day.
Blog: Emily Smith Pearce (Login to Add to MyJacketFlap)
JacketFlap tags: Food, gluten-free, recipe, salad, vegan, vegetables, vegetarian, Add a tag
This is really more of a suggestion than a recipe. As I may have mentioned, I'm not doing wheat these days (long story), and in general I'm trying to eat more veggies and fewer grains. I miss my tabbouleh, though (usually made with bulghur wheat).
So, I changed up Mark Bittman's tabbouleh recipe from How to Cook Everything Vegetarian. Instead of bulghur wheat, I used a can of rinsed chickpeas, then added chopped cucumber and tomato as well. If you do dairy, you could add feta. Mmmmm…
As usual, the full-of-fresh-herbs dressing is the key ingredient, and it tied everything together nicely. Even got a thumbs up from the hubs. I planted a whole hedge of parsley this year and have been so, so happy to have it for salads like this. It's really easy to grow from seed (basil, too).
For more of my recipes and cooking posts, click here. You'll notice I seem to have a thing for chickpeas.
What about you? Made any interesting salads lately? My new herb garden is keeping me inspired.
Blog: the enchanted easel (Login to Add to MyJacketFlap)
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Blog: Emily Smith Pearce (Login to Add to MyJacketFlap)
JacketFlap tags: Food, Recipes, Christmas, cookies, cooking, gluten-free, recipe, Add a tag
Turns out my recipe for almondy cookies easily adapts to a gluten-free version. I made a half-batch last week just to test it out. Everyone loved them, including visiting gluten-eaters. They are not too sweet and have a nice shortbready-type texture.
I make my own gluten-free flour blend in large batches according to the recipe in Artisanal Gluten-Free Cooking, but you could probably use any GF flour blend.
GLUTEN-FREE ALMONDY CUT-OUT COOKIES (adapted from this cooks.com recipe)
Makes about 4 dozen cookies, depending on the size of your cutters, but you can easily halve it if you don't want that many.
2 sticks butter (I'll have to try subbing coconut oil another time….)
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1/4 tsp. almond extract
1 1/2 cups almond meal
3 cups gluten-free flour blend (homemade or purchased)
pinch of salt
Cream together butter, sugar, egg, and almond extract. Beat in flour, almond meal, and salt.
Make a ball and flatten it, wrap in wax paper and place in the fridge for an hour or a day.
Preheat oven to 325°, roll out dough, and use cutters to cut shapes. Ours were a little thicker—in the 1/4 inch range, but you could go thinner, depending on how crispy or chewy you want yours. Just watch the time—you definitely don't want to overcook them.
Bake for 8-10 minutes or more. They should be very lightly browned. I should've cooked ours a little longer, but I got impatient.
I'm tempted to up the almond meal further and lower the flour portion. Maybe next time. Also hoping to try out a GF molasses cookie recipe. Stay tuned. For other eating and cooking adventures (including gluten-free) click here.
Blog: Koosje Koene (Login to Add to MyJacketFlap)
JacketFlap tags: colour, food, kitchen, pen, recipe, sketch, watercolour, Add a tag
It's a cliché, and I am guilty of using it a lot: simplicity is key.
It's just true. Sometimes, all you need is just a few things to make something really good.
Like when cooking, make sure your main ingredients are of great quality, you can't really go wrong. It's a fact that pumpkin and feta cheese just love each other and they will feast on your plate on a bed of lettuce.
It starts March 3
Blog: Koosje Koene (Login to Add to MyJacketFlap)
JacketFlap tags: colour, food, kitchen, pen, recipe, watercolour, Add a tag
'Insalata di Arance'.
I remember reading this on the menu of a terriffic restaurant in Palermo in Sicily. It was a hot summer day and I was about to order a copious lunch involving fresh fish and pasta. As a side dish, 'orange salad', sounded refreshing and sweet.
This was the culinary discovery of the decade for me. The juicy orange slices were simply tossed onto a plate, a generous amount of olive oil poured over it, and sprinkled with course sea salt and chilli flakes. Quite a surprise and sensational for the taste buds! Since then, I've prepared it many times and enjoy eating it immensely, both because of the memory and the fabulous taste.
Blog: Secret Seed Society (Login to Add to MyJacketFlap)
JacketFlap tags: Cooking Missions, Recipes, Seed Agent News, children, cooking, fun, kids, kitchen, pancake day, pancakes, play, recipe, seed, Shrove Tuesday, veg, vegetable, Add a tag
Today is Pancake Day! Also called Fat Tuesday or Shrove Tuesday if you take part in Lent. It's traditionally a day to eat up all sorts of yummy things in your house that you are promising not to eat during Lent, like chocolate. It's a long month if you're giving up your junkiest habit so first of all you need to eat a shed-load of pancakes.
It's strange people MAKE and EAT pancakes only one day a year.
HOW ODD?! Why only eat such a great food one day out of 365? We must change this silliness once and for all.
But how? …Time for a Seed Agent Mission.
WHAT IF?! We rename pancakes Flippers! Every time we make a pancake we call it a Flipper. Everytime we eat a pancake we call it Flipper. Everytime we see a pancake we call it a Flipper. Soon the world will call pancakes – Flippers!! And then we can eat Flippers ALL year round, and not just on Fat Tuesday.
There's nothing that can't be used to fill a flipper, sweet or savoury, hot or cold, the choice is yours Seed Agents! Try some veg-flippers! "Move along old-school lemon and sugar", "Bye-bye gooey joys of chocolate", "Hello pongy cheese, spinach and mushrooms!"
Have a go at making your own flippers here and experiment eating them with different fillings. Discover which one you like best!
Add a CommentBlog: Koosje Koene (Login to Add to MyJacketFlap)
JacketFlap tags: journal, kitchen, pen, recipe, sketch, watercolour, Add a tag
guest image by Nora, age 8 |
Blog: Emily Smith Pearce (Login to Add to MyJacketFlap)
JacketFlap tags: Food, Gluten Free, Recipes, chicken, gluten-free, recipe, soup, Add a tag
How about a final soup to say good-bye to cold-weather? Am I jinxing us just writing that?
I was going to call this a Greek chicken soup, but it's really just Greek-inspired. I like to make it when I'm feeling a little tired of our usual chicken noodle with carrot and onion version.
This is less a recipe and more an idea for flavors.
You need:
–chopped cooked chicken (I usually poach* some breasts. Roasting bone-in is probably the most flavorful way you could go, but poaching is quick and painless)
–chicken broth (I use chicken base and water)
–cooked rice
–pre-cooked or drained and rinsed canned white beans. I like navy beans.
Assemble and heat gently until hot. Then add:
–chopped tomatoes (I used cherry ones since they're always available and good)
–oregano (I grow it in the back yard, but dried is also ok—-as I look at my photo I see what appears to be parsley. hmmm…well, that will work, too and is also growing in the back yard)
–juice from 1/4 to 1/2 lemon
Enjoy! For more of my cooking and eating adventures, click here.
Hoping the weather is sunny and warm wherever you are.
Things making me happy this week (besides the lovely weather): I discovered the NPR Pop Culture Happy Hour podcast. Smart people talking about tv and movies. A dream!
Speaking of dreaming, I've been tweeting what my imaginary personal chef would make me for lunch if she existed. If you want to dream-eat with me, find me @emilysmithpearc on Twitter.
Also, Call the Midwife is back! And, I finished a draft of my nonfiction manuscript and sent it off for comment. Wahoo!
And now, trying very hard to focus on finishing this draft of my novel. Nose to grindstone.
*Poaching is like allllmost boiling something, but don't let it come to a boil. Cook slowly at the almost boiling point until done, and you'll have tender chicken. Boiling will give you a rubbery mess.
See you again soon!
Blog: Koosje Koene (Login to Add to MyJacketFlap)
JacketFlap tags: colour, commissioned work, cooking, journal, kitchen, recipe, watercolour, Add a tag
Procrastination. The word alone is intruiging to me. I can hardly pronounce it correctly, and still, I know very well how to do it. Procrastinating I mean, not the pronouncing.
I know nobody who doesn't procrastinate.
Nobody. I think people who claim they never procrastinate on anything, are not being honest.
I think stopping by at the procrastination station is perfectly normal and healthy. Or well, at least I tell myself. I just did a very, very good job on folding the laundry. Instead of uploading stuff for one of my upcoming online classes. In fact, this blogpost is partly procrastination.
The upside: procrastinating on one thing, sometimes leads to something good on something else that you may loath doing if that's all you need to do: doing the dishes, painting a wall, rearrange your living room interior, do grocery shopping, scrubbing the bathroom floor.... Other times it's just sort of paralyzing, and you're spending way too much time browsing through Facebook feed, Instagram art or get buried deeper and deeper into Pinterest.
Now here's the kind of 'productive procrastination' that I really like: making a drawing while putting off doing a drawing. I was working on an illustration that I promised to make for a friend. She's getting married, and we wanted to give her something personal during her bachelorette day. Once I started working on the illustrated cocktail recipe for her, it felt great to be making something personal, but before starting, it just looked like a big mountain to climb, an assignment for which I actually really didn't have any time in my schedule.
Once I planned some after-dinner drawing time, I did some doodling and sketching, but then got so intrigued by drawing orange peels.... this is what happened:
That's what I mean: a fun result of procrastination behaviour, right?
In the end, I managed to finish my sketches and make an illustration. During a round of cocktails (of course!) we gave it to the bride-to be and she's very happy with it! She will hang it on the kitchen wall.
On April 28, my 4-week online workshop 'Draw It Like It's Hot' starts.
I wil show how to make stuff like the above, and much more!
It'll be great fun to work towards the final assignment along with your classmates: creating an illustrated recipe that will be published on the website theydrawandcook.com!
It's only $69 to enroll, so what are you waiting for?
Click here to read more and join.
Blog: Emily Smith Pearce (Login to Add to MyJacketFlap)
JacketFlap tags: Food, Gluten Free, Recipes, author, beans, gluten-free, recipe, salad, vegan, vegetables, vegetarian, writing, Add a tag
This is my weeknightified version of a Foster's Market recipe. It's super simple and really hits the spot when I want a tasty deli-style salad with next to no work. You could dress it up as much as you like with fresh veggie add-ins. The original recipe is lovely, though not super fast (you cook the beans yourself and make their delicious dressing from scratch, among other things). Again, this is more a list of ideas than a real recipe, but it's not hard to eye the proportions.
Rinsed and drained canned white beans (I like navy beans)
Italian dressing—-I like the Penzey's mix
Sundried tomatoes
Chopped fresh parsley
Mix beans with enough dressing to coat and enough capers and tomatoes to give it a little color. Let marinate a few hours if you have time. Add parsley. Enjoy!
Got some more feedback on my nonfiction manuscript this week. Things are finally moving forward. So excited.
Still working on the last few chapters of my young adult novel. It's slow-going, but I do think I'm getting somewhere.
And in other news this week, I've been talking to 4th and 5th graders about writing an early reader (i.e. Slowpoke). Fun times! Love getting their questions.
For more food-related posts, click here. Have a great rest of your week.
Blog: Koosje Koene (Login to Add to MyJacketFlap)
JacketFlap tags: bic-pen, coffee, coloured pencils, food, journal, pen, pencil, recipe, self portrait, watercolour, Add a tag
Some days are better than others. Didn't really like the muddy result of the 'Pride and Prejudice' Selfie, and the whole sketchbook spread is kind of bland. But on Facebook, I posted that quick selfie on the bottom left, and someone said: is that Nurse Ratched? Which gave me an idea for the next journal entry!
So there she is. And on Facebook, someone else suggested I could do a 'Rocky' selfie. So I did. I made that one after a super intensive thai boxing training, so yeah, I could really bring that feeling of triumph onto the paper.
Just so you know: I am teaching a 4-week online workshop on art journaling, starting 26 May. If you'd like to join for only $69, click here
Blog: Emily Smith Pearce (Login to Add to MyJacketFlap)
JacketFlap tags: Food, Recipes, burgers, cooking, dinner, gluten-free, recipe, Add a tag
You may think I'm a vegetarian from all my veggie posts, but I DO eat meat. Just not a lot of it. More on that here.
We love burgers around here, but I'm always trying to get my people to eat ones that don't involve red meat. The turkey ones always seem to need a bit of doctoring, in my experience. I love the Mar-a-Lago burgers championed by Oprah, but really, they're just too much work for a weeknight and the flavors, while delicious, don't really go with our favorite toppings (like ketchup and pickles).
These are a good compromise, and, with a few recent tweaks, they've entered into that rare realm which is the full-family-seal-of-approval. Like, all four members. I'm probably jinxing that status just by typing this, but I'm willing to risk it, just for you.
My recipe is adapted from this one.
Favorite Turkey Burgers
1/2 cup rolled oats*
1 1/2 pounds ground turkey (I use breast meat)*
3 TB mayonnaise
1/4 to 1/2 cup chopped onion (the finer the better, in order to trick the kids)
1 TB Worcestershire sauce
dash of hot sauce
good sprinkling of sweet paprika
a judicious amount of ground pepper
1. If your turkey meat is fairly dry, moisten the oats with about a tablespoon of water and let rest for a minute or two. If the meat has a fair amount of water content already, skip this step.
2. Combine with other ingredients. I hate doing this with my hands so I use two big spoons. Mix just enough to get it well-combined and make into patties.
3. You can grill these, but I find it's actually a lot easier to cook them in my cast iron pan on the stove. They fall apart easily on the grill. I cook them at medium low for several minutes on each side to make sure they're all the way done. This way the outsides don't burn. Check to make sure there's no pink.
4. Add toppings and enjoy!
*So, like many turkey burger recipes, the mother recipe called for bread crumbs. Since I'm not eating wheat, I could use GF bread crumbs, but I decided instead to try oatmeal. Bingo! Totally works and in fact is an improvement in my book.
*Last night I discovered I had a pound of turkey, not a pound and a half. The whole mixture was gooey (ew!) so I added a second half cup of oatmeal. I was a little nervous about the gamble, but they turned out great, with no comments from the peanut gallery. And as a bonus, they used less meat.
One question I have for you—-all turkey burger recipes seem to have something like mayo in them for, I guess, texture and flavor. Do you think the mayo nixes the health benefits of changing to turkey meat? Do you think I could skip it?
And one more question: anybody have a fantastic gluten-free vegan burger recipe? I know, sounds like a tall order, but I'm totally convinced there's one out there. So far I haven't done any trials, but let me know if you're ahead of me.
For more recipe trials and food posts, look here.
View Next 25 Posts


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- 660Promote
Stationery Cards
Set of folded stationery cards printed on bright white, smooth card stock to bring your personal artistic style to everyday correspondence. Each card is blank on the inside and includes a soft white, European fold envelope for mailing.
hi! great work! If you remember VinnyMonster, they have chosen to give their artwork to us! We are the new store.
Thanks for the promotion! Nice work don here :P Check my blog whenever you have chance, cheers Birsen
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No more boycotts
June 16, 2011
Follow The JC on Twitter
Follow The JC on Twitter
West Dunbartonshire Council's boycott of Israel is morally wrong and deserves almost everything being thrown at it. But the notion of a tit-for-tat boycott of whisky made by distillers in West Dunbartonshire, such as Chivas, Glenlivet and Ballantine's, is simply ridiculous.
If one is, rightly, angered by blanket boycotts, it is simply perverse to launch another one in competition.
Last updated: 10:37am, June 16 2011


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Level :Dual | Stream :Engineering | Subject :Computer Science and Engineering | |
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Engineering is an honorary discipline and it presents lucrative career choices for young professionals.... |
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- Publisher: Bluesky Studio
- Release Date: Aug 21, 2012
- Summary: TetraVex is a classical edge-matching puzzle. The object of game is to swap tiles on board so that any two adjacent tiles have the same color and number.
- Developer: Bluesky Studio
- Genre(s): Parlor Games
- Cheats: On GameFAQs
- More Details and Credits »
Score distribution:
Positive: 0 out of
Mixed: 0 out of
Negative: 0 out of


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What does ARB mean in Products?
This page is about the meanings of the acronym/abbreviation/shorthand ARB in the Business field in general and in the Products terminology in particular.
Find a translation for ARB in other languages:
Select another language:
What does ARB mean?
- arbitrageur, arbitrager, arb(noun)
- someone who engages in arbitrage (who purchases securities in one market for immediate resale in another in the hope of profiting from the price differential)
Discuss this ARB abbreviation with the community:
Use the citation below to add this abbreviation to your bibliography:
"ARB." Abbreviations.com. STANDS4 LLC, 2015. Web. 6 Mar. 2015. <http://www.abbreviations.com/term/519289>.
ARB also stands for:
- Accident Report Book
- Accounting Research Bulletin
- Accounting Research Bulletins
- Acquisition Review Board
- Acronymns Really Bite
... and 30 more »
Nearby & related abbreviations:
Alternative search:
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The Ferrara Law Group has been serving the legal needs of individuals and businesses for more than twenty years. We are committed to our clients and tailor our legal advice and representation to their best interests. Based in Fairfield, Connecticut, we represent individuals and businesses in Fairfield County and throughout Connecticut. We can guide you through separation and divorce, helping you to resolve your dissolution of marriage case and if necessary go to trial.
Vicki Ferrara is a well-known family lawyer who is competent to handle your divorce and dissolution of marriage case.
Legal Services for Individuals
Our firm provides an array of legal services designed to serve the range of our clients' legal needs. Our Fairfield attorneys have the knowledge, ability, experience, and compassion to provide the necessary legal support.
Our firm also provides representation to people who have suffered a personal injury as a result of a motor vehicle accident, a premises liability slip and fall, and/or a dog bite.
We are strongly committed to ensuring that the law serves everyone in the state of Connecticut, regardless of their race, sex, or sexual orientation. We regularly serve as family law attorneys, assisting men and women with divorce issues, setting up powers of attorney, and handling discrimination matters for people in the LGBT community.


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89-91 points Robert Parker: "Attractive aromas of fruitcake, spice box, blackberries, and black cherries emerge from this blend of 56% Cabernet Sauvignon, 38% Merlot, 4% Cabernet Franc, and 2% Petit Verdot. Well-balanced and fresh with wonderful vivacity and elegance on the palate, it should drink well for 10 years. (Tasted once.)" (04/10) 89-92 points Wine Spectator: "Wow. Beautiful nose of crushed blackberries, with coffee bean and light mint. Full-bodied, with a lovely core of ripe fruit and polished, velvety tannins. 56 percent Cabernet Sauvignon, 38 percent Merlot, 4 percent Cabernet Franc and 2 percent Petit Verdot. Best ever from here." (03/10) K&L's Notes: *+ 56% Cabernet Sauvignon, 38% (very ripe ) Merlot, 4% Cabernet Franc, 2% Petit Verdot. The vineyard's northern location shines through here. Very nice richness and texture. Note: Futures item. Wine will arrive late 2011 to 2013. You will be contacted for delivery instructions.
Below is a listing of the wine review scores we frequently reference in our notes. While these sources remain an excellent source of information, we always recommend that you trust your own palate. Scores in these publications often represent the personal taste of an individual critic, which may not always coincide with your own. We have a huge team of excellent wine professionals that can match wines you've had in the past with new arrivals that meet your flavor profile.
The item you have chosen is not in stock in our retail stores or within our main warehouse.
2010 Chalone "Limited Release" Chalone Pinot Noir (Elsewhere $30) $14.99
2012 Poggio al Tufo "Rompicollo" Toscana $11.99
2013 Charles & Charles Washington Chardonnay $9.99
2010 Zaca Mesa Santa Ynez Valley Syrah (Elsewhere $20) View Price
2012 Joseph Carr Napa Valley Cabernet Sauvignon (Elsewhere $20) View Price


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VIDEO: First Look - Next Week's All New Episode of BUNHEADS
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VIDEO: Watch Trailer for Second Season of MTV's FAKING IT, Premiering Tonight September 23, 2014 |
Related: BUNHEADS, ABC Family |
On next week's all new episode of BUNHEADS, entitled "The Astronaut and the Ballerina," Michelle's brother, Scotty (Sutton Foster's real-life brother Hunter Foster guest stars), comes for a visit after yet another failed marriage. Meanwhile, Melanie's new interest in roller derby leaves Ginny feeling abandoned, while Boo and Carl are overwhelmed with child care duties. "The Astronaut and the Ballerina" airs Jan. 28 at 9 PM ET/PT.
Check out a first look below!
"Bunheads" is executive produced by Amy Sherman-Palladino. The series stars Sutton Foster, Kaitlyn Jenkins, Julia Goldani Telles, Bailey Buntain and Emma Dumont with guest star Kelly Bishop.
Part of the Disney/ABC Television Group, ABC Family is distributed in over 97 million homes. ABC Family features programming reflecting today's families, entertaining and connecting with adults through relatable programming about today's relationships - told with a mix of diversity, passion, humor and heart. ABC Family's programming is a combination of network defining original series and original movies, quality acquired series and blockbuster theatricals. Emmy Award-winning ABCFamily.com provides a variety of interactive entertainment and Community features, from rich, fan-centric programming - including blogs, viewing parties, webisodes, full episodes of the network's hit programming, along with sneak peek exclusive previews and behind-the-scenes clips. ABC Family is also the destination for annual Holiday events with "13 Nights of Halloween" and "25 Days of Christmas." ABC Family. A New Kind of Family.
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The Space
The Napa valley has been one of the premier wine regions in the world. With some of the most sought after world class wines, amazing foods, and beautiful views, many families and individuals alike come to visit every year.
If you have plans on staying in the Napa valley this is surely one of your best options. Only minutes from downtown Napa, and events at the Napa fairgrounds. A short distance from some of the most famous restaurants in California.
A quick drive up north out of town and into the valley and you will find plenty of local wineries open to wine tasting sessions and tours explaining the process of producing some of the best wines.
Our home is located in a quiet family neighborhood minutes away from both downtown Napa and Skyline wilderness park for hiking, mountain biking, and beautiful scenery.
We're offering a charming room just after a recent renovation, including a New queen sized memory foam mattress with soft and cozy sheets and blankets, A large flat screen TV with Hulu service for catching up on your favorite shows and movies as you wind down for the day and Wi-Fi internet access to connect all your devices. Yoga mats in the closet for your relaxing moments on the private patio, and your own private bathroom with a rain shower head. We will also offer coffee and tea throughout your stay.
Two night minimum stay on all weekends
Come relax in Napa, We Hope to see you soon!
When using the toilet, please use the larger button on the dual flush system.
Thanks so much to Zam for a wonderful place to stay during our visit. The private entrance was very convenient (and allowed us to not disturb the others when we got back from a late dinner), surprise breakfast was delicious and so lovely on the outside patio! Thanks again for your hospitality. I'd highly recommend staying at Zam's!
Zam was a perfect host. She was there to greet us and show us around. The room was well furnished and it comes with a fantastic walk in shower. A home made breakfast was delivered by Zam in the morning. It's a great location in a quiet neighborhood with a beautiful private patio, close to all Napa restaurants and wineries. I would definitely stay here again.
Zam and her son Andrei were very friendly, courteous, and accommodating. They greeted us warmly, gave us the information we needed to know, and then let us enjoy the beautiful space. They had snacks and water set out for us and even brought us breakfast in bed in the morning! We even left our phone charger, and she immediately let us know so that we could come back and pick it up.
The location was also great as it was in a nice neighborhood and a short distance from downtown Napa. We will definitely come back and we would highly recommend it.
This place looks pretty good but.........IT IS AMAZING. The room is as clean as can be. The bed and pillows are comfortable. Zam and her entire family are friendly and easy to stay with. I can literally think of nothing wrong with my entire stay. There is parking on the streets and it is only a few minute drive to downtown Napa. They even provide items that go above and beyond what you expect to have when staying with Zam. Book this place now and quite looking, my girlfriend and I will defiantly be back to stay again. It was perfect, thats all I can really think of saying.
Zam's place was awesome! She's went through a lot of effort to provide a first class guest sweet in her home. Her son Andre greeted us and showed us the room, then we met Zam later that night as we were heading to dinner. Both were very helpful and welcoming. The room was clean and cozy and the location was great. We were just a few minutes from downtown Napa and only a few minutes from the wine trail. We will definitely stay at Zam's again the next time we're in Napa.
We had a great experience at Zam's property. Her son showed us to our room, provided a key for the private entrance, and familiarized us with the bathroom, entertainment system, and all other amenities. The bed & all other aspects of the room were clean and comfortable. We would not hesitate to stay at Zam's property again & recommend her property to others.
Wonderful inviting host. So friendly and thoughtful. The room is not only beautiful but she provides everything you need (coffee maker, water, fruit, etc)! The bathroom is also very beautiful and that shower is so fancy! Also, its super convenient being able to go in and out through your own door and not feel like you are disturbing anyone. Zam was so sweet and made us breakfast. We had a nice time chitchatting with her. We only stayed one night, but will definitely come back when we want to go back to Napa for longer.
Born in Uzbekistan, I have now been living in the Napa valley for the past 20 years with my loving husband and son. I love to garden and fantasize about the next renovation to my wonderful home. Sometimes they just come true!
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