text:
This Stock Market Is Not for Amateurs
NEW YORK (TheStreet) -- The stock market proved yet again that this year it is not for amateurs.
The DJIA
The S&P 500 Series ETF (SPY) volume was once again on the low side with only 84 million shares traded, well below the 119 million share average volume.
As I mentioned in Thursday's article, we may be seeing the start of the market selloff that I have been looking for. According to my own algorithms, the DJIA, the S&P and the Nasdaq were all into overbought territory on Friday when the market was up.
The Russell 2000, however, is the only index that has been trading on its own. It has not been following the other three indices. That raises the question, what indices are correct in this dysfunctional marketplace? We will know the answer to that question very soon. As a matter of fact. I expect to have that answer early next week. I believe that there is a big down day or two on the horizon. Another interesting bit of information for those traders and investors out there is the fact that the S&P 500 and the Russell 2000 have been alternating up and down weeks since the week ending March 14. If this pattern holds true, next week should be a down week for those indices. I have been very cautious in this stock market for a while now. The Nasdaq and Russell 2000 have been in Trend Bearish territory, while the DJIA and S&P have been in Trend Bullish territory. That makes trading very difficult because of the whipsaw action that the markets are delivering on a daily basis. I have been positioned for a market sell off recently, and I expect to see that happen as soon as early next week. There is not a lot of buying conviction under the surface of this market. Without much buying force to continually drive prices higher, the ultimate outcome will be a market that will collapse under its own weight. My algorithm process predicting overbought and oversold signals has kept my subscribers at www.strategicstocktrades.com happy throughout this volatile stock market in 2014. By recognizing the overbought and oversold signals of individual stocks and indices, investors can make buy and sell decisions much more easily and with no emotion involved. That repeatable process is critical for stock trading and investing. Once again, please be very careful in this stock market. The algo machines are in control and the rug can be pulled out from under this market very quickly. On Thursday I purchased the ProShares Ultra VIX Short-Term Futures ETF (UVXY). I sold most of those shares at a 2.56% profit and a 1.59% profit. In addition, I shorted Cabot Oil & Gas (COG - Get Report) and covered that short with a 1.6% gain. This was all based on my internal algorithm process. At the time of publication, the author held a long position in UVXY. This article represents the opinion of a contributor and not necessarily that of TheStreet or its editorial staff.Check Out Our Best Services for Investors
Action Alerts PLUS
Portfolio Manager Jim Cramer and Director of Research Jack Mohr reveal their investment tactics while giving advanced notice before every trade.
Product Features:
- $2.5+ million portfolio
- Large-cap and dividend focus
- Intraday trade alerts from Cramer
Quant Ratings
Access the tool that DOMINATES the Russell 2000 and the S&P 500.
Product Features:
- Buy, hold, or sell recommendations for over 4,300 stocks
- Unlimited research reports on your favorite stocks
- A custom stock screener
Stocks Under $10
David Peltier uncovers low dollar stocks with serious upside potential that are flying under Wall Street's radar.
Product Features:
- Model portfolio
- Stocks trading below $10
- Intraday trade alerts
Check Out Our Best Services for Investors
Dividend Stock Advisor
David Peltier identifies the best of breed dividend stocks that will pay a reliable AND significant income stream.
Product Features:
- Diversified model portfolio of dividend stocks
- Updates with exact steps to take - BUY, HOLD, SELL
Trifecta Stocks
Every recommendation goes through 3 layers of intense scrutinyquantitative, fundamental and technical analysisto maximize profit potential and minimize risk.
Product Features:
- Model Portfolio
- Intra Day Trade alerts
- Access to Quant Ratings
Options Profits
Our options trading pros provide over 100 monthly option trading ideas and strategies to help you become a well-seasoned trader.
Product Features:
- Actionable options commentary and news
- Real-time trading community


text:
Our 15,000m2 factory ismanaged under 5S a... More...
Business type:Manufacturer MoreStaff:200 to 249Year Established:2009
Foshan Shunde Sunyork Electric Appliance Co., Ltd
Address: No.4, Tuoye Road,, Lingang Industrial Zone,, Beijiao Town, Shunde District, Foshan, Guangdong, China (528311)Tel: (86 757) 22398688 (86 757) 22390698
Fax: (86 757) 22398698 / (86 757) 23608368
Foshan Shunde Sunyork Electric Appliance Co., Ltd does not currently advertise comprehensive company & product information with Global Sources. We cannot guarantee the accuracy of company and product information.
Please select your preferred language:
If you wish to change the language or use the original language later, please refer to the header or footer for more language options.

subset: commoncrawl


text:
Ikuhisa Minowa fights Rameau Thierry Sokoudjou in the "Super Hulk" finale at K-1 Dynamite!! Power of Courage 2009 held at Saitama Super Arena, Saitama, Japan on December 31, 2009. watch video >>
Bob Sapp fights Rameau Thierry Sokoudjou at DREAM 11 - Featherweight Grand Prix 2009 Final watch video >>
Rameau Thierry Sokoudjou vs. Jan BlachowiczKSW 17 - RevengeNovember 26, 2011Atlas Arena,Lodz, Poland watch video >>
Rameau Thierry Sokoudjou vs. Ryan Jimmo - MFC 31 The Rundown watch video >>
November 9, 2010MMA at the Nokia ArenaClash of the Best of Mixed Martial Arts in a Cage Arena watch video >>
Hong Man Choi fights Ikuhisa Minowa at DREAM 11 - Featherweight Grand Prix 2009 Final watch video >>
Renato Sobral vs. Rameau Thierry Sokoudjou Affliction Day of Reckoning watch video >>
Ikuhisa Minowa vs. Errol Zimmerman Fields Dynamite 2008 watch video >>
Parisyan and Sokoudjou face off in a judo tournament. watch video >>
Rameau Thierry Sokoudjou has a powerful strategy against his opponent this Friday at the score fighting series, Roy Boughton. See what the Judoka has to say about it.To stay up to date on all our great videos, please subscribe! watch video >>
Bout 4 watch video >>
Kendall Da Spyder Grove vs. Ikuhisa Minowaman Minowa - ProElite 3 watch video >>


text:
From Wikipedia, the free encyclopedia
Aflou (Arabic: أفلو) is a town and commune in Laghouat Province, Algeria. It is located around 34°6′32″N 2°6′7″E / 34.10889°N 2.10194°E.
It is located in the Amour Range of the Saharan Atlas, at an elevation of 1,426 m, which makes it one of the highest towns in Algeria.[1] Aflou is the capital of Aflou District. Its population in 1998 was 48,000.[2]
External links[edit]
- Media related to Aflou at Wikimedia Commons
- Le Djebel Amour
This article about a location in Laghouat Province is a stub. You can help Wikipedia by expanding it. |


text:
Visa Reminds Consumers Of Important Security Tips And Fraud Protections
FOSTER CITY, Calif., Dec. 23, 2013 /PRNewswire-USNewswire/ -- Visa Inc., a leading global electronic payments company, reminds consumers of important fraud protections for credit and debit cards and offers tips to protect cardholders after a data compromise.
All U.S. consumer Visa credit and debit accounts are protected by Visa's zero liability policy. That means account holders won't have to pay for fraudulent purchases. Consumers should continue to feel confident using Visa whether shopping in stores, online or with a mobile device.
As part of its efforts to reassure consumers, Visa is reinforcing these important consumer protections through its social media channels and in full-page print advertisements appearing Tuesday in the New York Times, the Wall Street Journal and USA Today.
"Although fraud rates remain near historic lows, today's data thieves are dangerous because they don't just steal money, they steal peace of mind," said Rosetta Jones, vice president, Visa Inc. "Visa offers many layers of protection to help keep individuals safe, like zero liability. However, engaged consumers also play a critical role in their security. That's why Visa is increasing our efforts to educate consumers not only about what Visa offers, but also how consumers can help better protect themselves."
For added peace of mind after a data compromise there are some practical steps consumers can take to help protect against fraud:1. Be on guard:
- Regularly monitor your accounts, carefully review statements and notify your issuing financial institution promptly of any unusual activity. Studies have shown engaged consumers are less impacted by fraud.
- Be extra vigilant against phishers looking to steal additional private information. It often starts with an email with link to an internet site that looks real, but is just a scam to get you to enter your personal information. Be cautious of a link that has allegedly been sent from your financial institution asking for detailed personal information. If concerned, reach your financial institution directly through the web or via phone.
2. Shop with confidence:
- It's important for you to remember you are protected against fraudulent purchases when you use your debit or credit card with Visa's zero liability protection policy.
- Debit cards have the same zero liability protections as credit cards, and provisional credit is provided typically within 24 hours.
3. Take precautions:
- While identity theft is uncommon, it's always a good idea to regularly check your credit report for incorrect information.
- Consumers are entitled to one free copy of their credit report every year at www.annualcreditreport.com or by calling 1(877)322-8228.
Check Out Our Best Services for Investors
Action Alerts PLUS
Portfolio Manager Jim Cramer and Director of Research Jack Mohr reveal their investment tactics while giving advanced notice before every trade.
Product Features:
- $2.5+ million portfolio
- Large-cap and dividend focus
- Intraday trade alerts from Cramer
Quant Ratings
Access the tool that DOMINATES the Russell 2000 and the S&P 500.
Product Features:
- Buy, hold, or sell recommendations for over 4,300 stocks
- Unlimited research reports on your favorite stocks
- A custom stock screener
Stocks Under $10
David Peltier uncovers low dollar stocks with serious upside potential that are flying under Wall Street's radar.
Product Features:
- Model portfolio
- Stocks trading below $10
- Intraday trade alerts
Check Out Our Best Services for Investors
Dividend Stock Advisor
David Peltier identifies the best of breed dividend stocks that will pay a reliable AND significant income stream.
Product Features:
- Diversified model portfolio of dividend stocks
- Updates with exact steps to take - BUY, HOLD, SELL
Trifecta Stocks
Every recommendation goes through 3 layers of intense scrutinyquantitative, fundamental and technical analysisto maximize profit potential and minimize risk.
Product Features:
- Model Portfolio
- Intra Day Trade alerts
- Access to Quant Ratings
Options Profits
Our options trading pros provide over 100 monthly option trading ideas and strategies to help you become a well-seasoned trader.
Product Features:
- Actionable options commentary and news
- Real-time trading community


text:
Join Date: May 2013
Location: Washington Terrace, Utah
Posts: 235
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 2 Post(s)
Thread Tools |
So, Husband and I have been talking about having another baby (no set date) and I'm still nursing the almost-one-year old.
Now, on conception and nursing, I've heard the full spectrum, and I'm rather confused. My mother says I would have to completely wean my daughter, but I know people have breastfed older kids while pregnant.
My cycle has not returned, but I'm also on the IUD which I've heard anectdotally can stop the flow.
Sponsored Links | |||
Advertisement |
Breastfeeding, non-vaxing, homeschooling, baby wearing, cosleeping, non-cic'ing mama to CJAGJJSD And married my highschool sweetheart
And expecting #5 in Nov. 2014Thread Tools | |
Posting Rules | |


text:
Top Apps
- Audio & Video
- Business & Enterprise
- Communications
- Development
- Home & Education
- Games
- Graphics
- Science & Engineering
- Security & Utilities
- System Administration
VICE Versatile Commodore Emulator
1,633 weekly downloads -
Quazaa A cross platform multi-network peer-to-peer (P2P) file-sharing client.
41 weekly downloads -
Java Network Browser JFtp is a graphical network browser. It supports various types of connections like FTP, SMB, SFTP, NFS, HTTP and local ones, has a nice Swing GUI, lots of features and can be started & (auto)updated using Java Web Start in any browser (link on homepage.)
52 weekly downloads -
VideLibri Client for public libraries
110 weekly downloads -
notepas Advanced multiplatform text editor for developers
48 weekly downloads -
Automatic Drawing Generation A canvas library for generating technical drawings
24 weekly downloads -
tiny file dialogs (cross-platform C C++) InputBox PasswordBox MessageBox ColorPicker WIN OSX GNOME KDE CONSOLE
12 weekly downloads -
DAE Tools Project Object-oriented equation-based modelling and optimization software
6 weekly downloads -
SEU Distributed Identity Manager featuring Enterprise Single Sign On
5 weekly downloads -
Snaga A cross-platform text editor for web development, programming, configuration file editing, et cetera, featuring syntax-highlighting, code-folding and more.
3 weekly downloads -
DOFView Graphical Depth of Field Calculator
1 weekly downloads -
UT library family The UT library is intended to simplify and present a uniform interface across some common platforms to commonly required features that often have platform-specific APIs on those platforms. Presently, the target platforms are Windows, Linux, and Mac.
1 weekly downloads -
Azashare Project closed down and moved to Quazaa.
0 weekly downloads -
Facsimile Discrete-event simulation library.
0 weekly downloads -
Gaming Engine 3D plus This is the game engine that I'm using for maxantcolony. The engine is on multiple operating systems I will put it up for all of source forge. It also works on other programming environments. It renders great 3D games, and 2D games.
0 weekly downloads -
KSC Email Tracker This is an application for Keene State College (www.keene.edu) students to receive near real-time alerts when they receive emails. As KSC uses the CampusCruiser system, it is not possible to use Outlook or Thunderbird, so this provides a solution.
0 weekly downloads -
The Prognatus Project Prognatus is a cross-platform genealogy project. But it is more than just genealogy. Prognatus will provide routines for maintaining general historic information, searchable thru different view angles, and more!
0 weekly downloads -
baker Baker is a cross platform (Linux/Mac/Windows) Rsync GUI frontend written in C++ and Qt4 to backup or restore multiple file and folders with features such automatic poweroff computer, mail alerts and for executing jobs before and after each transfer.
0 weekly downloads


text:
25 Free Craft Projects for Every Crafter - The Ultimate Craft Guide
Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy
Rebekah Fox
My name is Rebekah Fox and I'm the person behind St. Gemma's Art and Needlework. For the past couple years I've been a craft blogger talking about the things I love to do: sewing, knitting, crochet, quilting, etc. (I've dabbled in many other crafts such as polymer clay, basket weaving, cross-stitch, plastic canvas, and much more. Hey, a person needs to try at least once, right?) For awhile blogging was the primary way for me to share my passion for crafting and giving people helpful tutorials, so I've been really excited to join the FaveCrafts website and expand my horizons. Besides showing people my crafting process, I enjoy creating things to sell in my Etsy shop and a craft room that is located at my family's fruit and vegetable roadside stand. Living on a farm where you grow plants from seed to fruit has helped me develop a love for things that are homemade and handcrafted. The feeling you get from making something as opposed to buying it, is something very special and empowering. If you ever crafted--even one little project--you know what I'm talking about and I'm so looking forward to broadening the possibilities of the FaveCrafts community!
Projects on FaveCrafts:
- Blog
- Etsy Shop
- Ravelry ID: needlestohook
- BurdaStyle Profile
- My Family's Farm
Tags / Related Topics
Your Recently Viewed Projects
Love these projects? Get MORE delivered to your Inbox – FREE Click Here!
Something worth saving?
- SAVE all your favorite crafts
- ADD personal notes
- QUICKLY reference your crafts
Free eBooks
- 12 Thrifty Trash to Treasure Crafts
- 17 Flower Craft Ideas: How To Make Paper Flowers, Easy Fabric Flowers and More
- 18 Crafts with Felt: Simple Craft Ideas, Felt Flowers & More
- 24 Tie-Dye Techniques: Free Tie-Dye Patterns
- 24 Valentine's Day Crafts for Kids: Lovely Kids Crafts Ideas and Projects
- 25 Cool Things to Do with Wine Bottles
- 26 Spring Crafts for Kids
- 41 Valentine's Day Crafts: Valentine's Day Cards, Gifts and More
- Cupid's Handmade Crafts
- Irish for a Day: St. Patrick's Day Craft and Recipe Guide
Our Newest Projects & Articles
- Leisure Arts Book Bundle
- Polyform Sculpey Clay Beginner Pack
- Red Heart Fancy Yarn Pack
- 13 Spring Crafts: Easter Craft Ideas, Spring DIY Home Decor, and More free eBook
- American Quilter's Society Gift Card
- Marvy Uchida Easy Crystal Applicator
- Sizzix eclips2 DIY Electric Cutter Starter Kit
- Sheet Metal Bracelet DIY Craft Project
- Stenciled Metal Vase
- Structured Pattern Skirt DIY Craft Project


text:
View mobile site
Follow us on
Wednesday, Feb. 25, 2015 | 7:56 p.m.
Hi, (not you?) | Member Center | Sign Out
Sign In | Register
Posted: 10:50 a.m. Friday, March 1, 2013
A breaking and entering suspect was found hiding in a restroom at a medical center in southeast Charlotte, police said.
Officers were dispatched to a commercial burglary alarm call at the Northcross Medical Center on Albemarle Road around 1 a.m. Thursday. Officers said the rear door of the building had been kicked in and was covered with what appeared to be roofing tar.
Inside the building, a hole had been cut through an examination room that led to the pharmacy, police said. Officers also found a bag containing burglary tools and prescription medications that been taken from the pharmacy, according to investigators.
Police said they found Richard Rivera, 34, hiding in a restroom. He had attempted to get into the building by cutting through the newly tarred roof and was covered in roofing tar, according to police.
Rivera is suspected in several other breaking-and-entering cases and an attempted break-in at the same business earlier this year, police said.
5 Day Forecast
Regional Radar
Early Warning Doppler 9
Local Radar
Local Temperatures
Already have an account? Sign In
We have sent you a confirmation email. Please check your email and click on the link to activate your account.
We look forward to seeing you frequently. Visit us and sign in to update your profile, receive the latest news and keep up to date with mobile alerts.
Don't worry, it happens. We'll send you a link to create a new password.
We have sent you an email with a link to change your password.
We've sent an email with instructions to create a new password. Your existing password has not been changed.
To sign in you must verify your email address. Fill out the form below and we'll send you an email to verify.
Check your email for a link to verify your email address.


text:
Find a copy in the library
Finding libraries that hold this item...
Document Type: | Book |
All Authors / Contributors: |
Don Van Natta |
OCLC Number: | 474419795 |
Responsibility: | Don Van Natta, Jr. |
Publisher Synopsis
"Ever since Ulysses S. Grant tried golf in 1877...the game's challenges have helped us get to know our commanders in chief. Van Natta...has the goods on all of them." - Sports Illustrated "Well-written, hilarious anecdotes.... Thanks to Mr. Van Natta's far-reaching research and beautiful prose, First Off the Tee is an easy, engaging book, and not such a bad history lesson." - New York Times "The chapter concerning Mr. Clinton is Mr. Van Natta's best.... At the end of the round, the former president recorded a score of 82, a far, far better score than he deserved, and we're indebted to Mr. Van Natta for giving us a first-hand account of it." -Wall Street Journal" Read more...


text:
Focus Diagnostics And 3M Launch FDA-Cleared Simplexa™ Test On 3M™ Cycler For Molecular Influenza And Respiratory Virus Testing By Moderate Complexity Healthcare Facilities
CYPRESS, Calif. and SAINT PAUL, Minn., Oct. 9, 2012 /PRNewswire/ -- Focus Diagnostics, a business of Quest Diagnostics (NYSE: DGX), the world's leading provider of diagnostic testing, information and services, and 3M, a global diversified technology company (NYSE: MMM), today announced that the U.S. Food and Drug Administration (FDA) has provided 510(k) clearance and CLIA moderate-complexity categorization to the Simplexa Flu A/B & RSV Direct test on the 3M™ Integrated Cycler.
The new test aids in the qualitative detection and differentiation of RNA of influenza A and B viruses and respiratory syncytial virus (RSV), common causes of respiratory illness. Focus Diagnostics, maker of the Simplexa™ brand of molecular test kits, and 3M™, maker of the 3M Integrated Cycler technology, developed the test through an exclusive global collaboration. The collaboration, formed in 2009, has produced several Simplexa molecular tests, including the first FDA-cleared commercial test for the influenza A H1N1 (2009) virus.
The Simplexa Flu A/B & RSV Direct molecular test is the first moderate-complexity molecular test from the Focus Diagnostics' Simplexa product line, significantly broadening potential clinical access to the Simplexa/3M technology. Moderate complexity laboratories, defined by the Clinical Laboratory Improvement Amendments (CLIA), include certain types of physician's offices, community hospitals, health clinics and integrated delivery networks. These facilities typically lack the personnel and technology to perform high-complexity molecular diagnostic tests. Since the test can be performed in these moderate complexity labs, patient results may be obtained readily to help speed therapeutic decisions.
"The future of influenza and all respiratory virus testing is molecular diagnostics, given its potential for high sensitivity and fast reporting of test results, which are essential for patient management," said Jay M. Lieberman, M.D., medical director, infectious diseases, for Quest Diagnostics and Focus Diagnostics. "The clearance and moderate complexity categorization of the Simplexa test on the 3M Integrated Cycler signifies an important step forward in expanding access to near-patient molecular testing, potentially helping clinicians to make better decisions for their patients."
The new Simplexa test was developed with funding from The Biomedical Advanced Research and Development Authority (BARDA), within the Office of the Assistant Secretary for Preparedness and Response within the U.S. Department of Health and Human Services. It supports the development of new technologies with potential to be effective medical countermeasure products for public health emergency threats. BARDA awarded a $5.9 million contract for the test's development. "We are pleased to be part of this development that brings near-patient quality molecular testing to localized healthcare settings, and see it as evidence that public-private collaborations can produce important medical technologies," said Tom Cole, global marketing manager for 3M Infection Prevention Division. "The availability of this test to a broad swath of healthcare professionals in the U.S. will no doubt advance the diagnosis and management of many patients this coming Flu/RSV season." Influenza and RSV are contagious respiratory illnesses caused by viral infections. While influenza and RSV produce relatively mild disease in most healthy individuals, they may cause severe respiratory disease or death in certain populations, including young children and older adults.Check Out Our Best Services for Investors
Action Alerts PLUS
Portfolio Manager Jim Cramer and Director of Research Jack Mohr reveal their investment tactics while giving advanced notice before every trade.
Product Features:
- $2.5+ million portfolio
- Large-cap and dividend focus
- Intraday trade alerts from Cramer
Quant Ratings
Access the tool that DOMINATES the Russell 2000 and the S&P 500.
Product Features:
- Buy, hold, or sell recommendations for over 4,300 stocks
- Unlimited research reports on your favorite stocks
- A custom stock screener
Stocks Under $10
David Peltier uncovers low dollar stocks with serious upside potential that are flying under Wall Street's radar.
Product Features:
- Model portfolio
- Stocks trading below $10
- Intraday trade alerts
Check Out Our Best Services for Investors
Dividend Stock Advisor
David Peltier identifies the best of breed dividend stocks that will pay a reliable AND significant income stream.
Product Features:
- Diversified model portfolio of dividend stocks
- Updates with exact steps to take - BUY, HOLD, SELL
Trifecta Stocks
Every recommendation goes through 3 layers of intense scrutinyquantitative, fundamental and technical analysisto maximize profit potential and minimize risk.
Product Features:
- Model Portfolio
- Intra Day Trade alerts
- Access to Quant Ratings
Options Profits
Our options trading pros provide over 100 monthly option trading ideas and strategies to help you become a well-seasoned trader.
Product Features:
- Actionable options commentary and news
- Real-time trading community


text:
The classmate of Ryuuji Touma who harbors a strong crush on him, Miyuki is envious of how Terumo Masumi has "stolen" away the man who she wants to be with. Vowing to do whatever it takes to win him over, Miyuki will not lose!
Submissions can take several hours to be approved.


text:
Articles in Recipes
Virtually everyone who has been to Italy has been to Rome, but not everyone who has been to Rome has had Roman cuisine. Most of the famous foods of Rome, such as pizza, fettuccine alfredo or spaghetti carbonara, either were invented for tourists or came from elsewhere.
The Romans eat in a way that is nearly hidden from the tourist. Their meals are heavy on offal and first-course pasta dishes.
Italian cookbook author Anna Gosetti della Salda boldly declared "la cucina romana doesn't exist," but I'm not sure I agree. She goes on to explain that it can't be said to exist because "no Roman ever created those masterpieces of culinary art that are the pride of almost all other regional cuisines of Italy. Despite this the fact remains incontestable that you eat well in Rome and the food is good and almost everywhere."
Paolo Monelli, who was one of Italy's most distinguished journalists, was also honest in his appraisal of the cuisine of Rome, declaring it "the most plebeian that exists in the peninsula; flavorful, of course, aggressive, multicolored, but rural, created by the taste of goat-herders, of cowboys, buffalo herders, and the incivility of the recipes from the ghetto."
The most succinct summation of la cucina romana, although insipid, was that of food writer Ada Boni who said that "la cucina romana è una cucina semplice, sana, nutrient e saporita" (Roman cuisine is a cuisine that is simple, healthy, nutritious and flavorful). A dish of pasta and offal would be an example.
'Fifth' quarter of the cow
Pride of place of a dish that strikes to the soul of Roman cuisine is rigatoni co' la pajata, a unique recipe made from the small intestine of the suckling calf. In Romanesco dialect, rigatoni co' la pajata (or pagliata) can be translated as rigatoni with chitterlings. It is probably the most unique dish of Rome utilizing a component of the quinto quarto, the "fifth" quarter of the cow (that is, the head, tail and offal). It is without doubt a dish derived from cucina povera, the cuisine of the poor.
It is made from cow or calf chitterlings, that is, the duodenum, the small or first part of the intestine where the enzymatic breakdown of food occurs. Roman gourmets call for beef believing that beef is more flavorful than veal.
However, unique to the dish is the fact that although the intestine is washed and thoroughly cleaned, the chyme is not removed so when it is cooked there is a rich, creamy and slightly sour taste mixed with the tomatoes of the sauce. The chyme is the semiliquid mass of partially digested food that passes from the stomach through the pyloric sphincter into the duodenum of the cow. The process of cleaning the duodendum is quite laborious because one does not want to lose the chyme, but that is the job of the butcher and the cook merely has to prepare the dish.
For four to six people you need 4 pounds of chitterlings. In the United States you will probably have to use pork chitterlings and those from Louis Foods are ideal. Lardo is cured pork fatback (not lard, which is called strutto in Italian) and can be found in better supermarkets such as Whole Foods and in Italian markets. Some domestic American companies are also making lardo.
Rigatoni con la Pagliata (Rigatoni with Chitterlings)
Prep time: About 10 minutes
Cooking time: 3 3/4 hours
Total time: About 4 hours
Yield: 6 servings
One 5-pound package cleaned pork chitterlings, cut into 4-inch pieces
1 tablespoon pork lard or olive oil
1 medium onion, sliced
1 celery stalk, chopped
1/4 pound lardo, prosciutto fat or pancetta, or a mixture of the three, chopped
1 large garlic clove, finely chopped
Salt and freshly ground black pepper to taste
2 cups dry white wine, separated
One 28-ounce can tomato purée
Bouquet garni, tied with kitchen twine, consisting of 10 sprigs parsley and 1 sprig rosemary
1 clove
2 1/2 cups water
1 pound rigatoni
1/4 pound Parmigiano-Reggiano or pecorino romano cheese, freshly grated
1. Place the pork chitterlings in a stockpot, cover with water, bring to a boil over high heat and boil for 1 hour. Drain; once cool, cut into pieces half the size and set aside until needed.
2. In a large flameproof casserole, melt the lard over medium heat, then cook, stirring, the onion, celery, lardo and garlic until soft, about 6 minutes. Add the chitterlings, season with salt and pepper, and cook, stirring, until sticking to the bottom and turning light golden, about 6 minutes. Add 1 cup wine. Once the wine evaporates, add the tomato purée, bouquet garni, clove and water. When the liquid starts to bubble, reduce the heat to low and simmer, stirring and moistening with the remaining white wine until tender, about 2 to 2 1/2 hours. The sauce should be dense though, so continue cooking if necessary.
3. Bring a large pot of water to a rolling boil, salt abundantly, then cook the pasta, stirring occasionally, until the pasta is al dente. Drain without rinsing. Transfer the pasta to a large serving platter and spoon the chitterlings and sauce over it; serve with the cheese.
Main photo: Rigatoni con la Pagliata (Rigatoni With Chitterlings). Credit: Clifford A. Wright
Although cauliflowers are sold in our supermarkets all year round, this beautiful member of the wild cabbage family (Brassica oleracea) is at its bright and healthy best in early spring. Cauliflowers harvested at that time have had the benefit of a longer growing season (about 80 days, instead of 50 days for their summer-grown counterparts), allowing their valuable nutrients more time to develop.
The cauliflower, whose name derives from the Latin caulis (stem) and floris (flower) is actually a cabbage bred for its flowers. The edible part of the plant, the head of tender stems and flower buds, is known as a curd. Similarly to broccoli and calabrese (close relatives), the cauliflower stores nutrients for the developing flowers at the base of the buds, so a fresh, crisp curd is packed full of vitamins and minerals. Its Latin botanical name, Brassica oleracea var. botrytis (meaning cluster, or grapelike), is an apt description of this remarkably clever vegetable, which grows with a protective layer of leaves curled around its head.
More from Zester Daily:
Hats off to the French, though, for giving cauliflower (chou-fleur, or cabbage-flower,) a prettier, and horticulturally more correct name, than the rather pedestrian Anglo-Saxon "flower on a stalk."
Mysterious origins
There is disagreement over the origin of the cauliflower. Some say it was developed by 11th century Arab gardeners, or by Romans a thousand years earlier. But the wild cabbage grew throughout the ancient eastern Mediterranean and, with its tendency to produce "freaks," prototypes of the cauliflower probably originated spontaneously in different places. Curious gardeners have since, through seed selection, improved nature's work and we are now reaping the benefits.
Medieval Italian kitchens and, later, those of Louis XIV of France, served stylish and elegant cauliflower dishes. Catherine de Medici is said to have appreciated the lovely vegetable, and to have introduced it to France to help alleviate arthritis. But its earlier French name, chou de Chypre, suggests it arrived from Cyprus and Cypriots are, understandably, happy to claim its origin. For the past 200 years, the cauliflower has been a popular winter vegetable in northern Europe, but without its former prestige in serious kitchens. Until now.
Hardly humble
With cauliflowers piled high in our markets, this inexpensive and highly nutritious brassica is at last losing its humble status and taking its rightful place on our tables. A reputation for being bland and soggy is the fault of the cook, not of the cauliflower. Its very gentleness is the perfect foil to many fine flavors, and it takes only a few minutes to cook.
"Organic" and "local" have real meaning when selecting cauliflowers: snails, aphids and caterpillars love them, so pesticides are often used and, once harvested, their nutrients and flavor dissipate quickly. Most cauliflowers are attractively creamy-white, but we also have wonderfully colorful varieties. Buy cauliflowers that smell and look fresh, with deep-green, outer leaves and tight heads; avoid brown-spotted white ones, or dull-looking purple, yellow or green heads. Size doesn't affect flavor, but age does: older cauliflowers taste and smell stronger.
Richer in vitamins and minerals than any other brassica, cauliflowers are an excellent source of vitamin C, folic acid and potassium; a very good source of niacin, copper, manganese and vitamins A, K, B5 and B6; and a good source for protein, phosphorous, magnesium and vitamins B2 and B3. Raw, they are even better.
Avoid nutricide
Cauliflower cooks quickly: Keep florets whole or cut large ones in half and simmer in a little water or steam for five minutes. After this time, cauliflower loses 20% to 30% of its phytochemicals; after 10 minutes, 40% disappear. Where possible, cook in ways that don't commit nutricide – in soups and stews, grilled or baked. In its wonderful ability to host spicy flavors, some of the best preparations for cauliflower can be found in the kitchens of the Indian subcontinent and the Mediterranean. With winter soon drawing to an end, it's time to enjoy the vegetable that has spent the past three months developing the nutrients we need to take us into a healthy spring.
Simple Greek ways to serve
- Serve raw or lightly-steamed small florets with a dip of mashed anchovy, capers, herbs, and olive oil or with hummus, small radishes and young wild green leaves.
- Mix thinly sliced cauliflower florets and fine-julienned carrots with olive oil, lemon juice, sea salt, lightly chopped flat-leaf parsley, and Greek oregano (rigani ).
- Dip small florets in a light garbanzo-flour batter and gently fry the fritters in olive oil; serve with olive oil and lemon juice mayonnaise, olives, and lemon wedges.
Cauliflower à la Greque
À la Greque (French for "in the Greek style") describes a method of cooking, one that presumably a French cook/traveler admired and added to his/her own kitchen repertoire. There are many versions of this popular dish, but most are a pale imitation of the original Greek creation. Buy the freshest cauliflower you can find and, for a lightly spiced dish, prepare two hours ahead; for a more mellow taste and texture, leave overnight in the marinade.
Prep time: 5 minutes
Cook time: 12 minutes
Total time: 17 minutes
Yield: 8 for a meze serving, 4 as a vegetable dish
4 cups small cauliflower florets
4 tablespoons extra virgin olive oil
2 tablespoons dried coriander seeds
1 cup dry white wine
3 bay leaves
1/2 tablespoon aromatic honey such as Hymettus
1 tablespoon cracked black peppercorns
Coarse-grain sea salt to taste
For serving:
4 tablespoons flat-leaf parsley, coarsely chopped
1 tablespoon lemon zest, in very thin strips, optional
Lemon wedges
1. Trim most of the stem from the florets and cut an "x" in the base of each with a small sharp knife. Blanch 1 minute in boiling water, drain, and set aside.
2. Heat the olive oil in a large heavy saucepan over low heat. Add the coriander seeds and florets in a single layer and stir with a wooden spoon to coat with the olive oil. Add the wine, bay leaves, honey, pepper and salt. Bring just to a boil, cover, reduce the heat, and simmer 10 minutes or until tender.
3. Transfer the contents of the pan to a nonreactive bowl and set aside until cool. Cover the bowl and shake it gently to redistribute the marinade.
4. To serve, taste the marinade. If more salt is needed, combine with the parsley. Transfer the cauliflower to a shallow serving bowl and pour over most of the marinade (strain it first, if you prefer). Sprinkle with parsley and lemon zest and serve with the lemon wedges.
Main photo: Buy the freshest cauliflower you can find for Cauliflower à la Greque. Credit: Copyright 2015 Rosemary Barron
My children have favored orecchiette since they realized they could suction these little ear-shaped pasta to the roofs of their mouths. Demonstrating this titillating feat to other eaters violates both the no-playing-with-your-food and the no-talking-with-your-mouth-full dinnertime rules, certainly. But nonetheless, the ticklish sensation and noisy release of said suction always reduces the table to giggles.
From the cook's point of view, the cupped-shaped pasta nestle bits and pieces of chunky, quickly thrown-together sauces inside their curves for flavor surprises throughout the meal. And the somewhat chewy texture gives eaters more satisfaction than short weeknight dinner prep times typically provides.
Until a month ago I always bought dried orecchiette, literally translated from the Italian as ear (orecchio) plus small (etto). That was true until chef Ilma Jeil Lopez showed me how easy these little suckers are to make. Lopez and her husband, chef Damian Sansonetti, own Piccolo, a tiny but trendy Italian restaurant in Portland, Maine, where they make all of the pasta they serve.
Orecchiette go from raw ingredients to swimming in the sauce in about 30 minutes flat. Truly, I kid you not.
More from Zester Daily:
» Finally, a whole-grain pasta worth savoring
» 10 ways to bring parsnips to the table
Orecchiette is the easiest pasta in the world to make, chef Lopez told a group of adult students who had traipsed through knee-high snow banks into her restaurant early on a cold Saturday in January to glean from her information about cooking and baking with different types of flours.
Step 1: Measuring the ingredients
Lopez's recipe for orecchiette requires only four ingredients: equal parts "00" flour (very finely ground soft wheat flour), semolina flour (a courser ground durum wheat flour typically used to make dried pasta) and water (Lopez suggest 225 grams of each flour and 225 milliliters water), and a generous glug (about 10 milliliters) of flavorful olive oil. The recipe includes no eggs to complicate the matter like most other fresh pasta formulas.
Step 2: Making the dough
The ingredients are combined in a bowl, kneaded into a ball on a clean surface until the dough is smooth inside and out, and rested for 5 minutes.
Step 3: Forming the little ears
Chunks are sliced from the dough, rolled into snakes, sliced into thumbnail-sized pieces, and deeply indented with a fingertip. That last bit is meditative if you do it alone, or works as a good distraction while trying to extract information out of your teens. Either works for me.
Should you want to make a double batch, fresh orecchiette freeze well. To do that, spread them out on a sheet pan and freeze them on the pan first. Once they are frozen, you can put them in plastic bags.
Step 4: Making the sauce
Orecchiette's roots are in the southern Italian region of Puglia, where they are dressed in a simple sauce of blanched broccoli rabe that is cooked in the same water as the pasta, sautéed garlic and red chilies, and grated Parmesan or Romano cheese. Chef Lopez served her students orecchiette with a mélange of pre-roasted vegetables, browned butter, orange zest and shaved Parmesan. I like mine best with a pancetta-driven carbonara sauce as it comes together very quickly.
Step 5: Cooking the pasta
Handmade orecchiette cook in a boiling pot of heavily salted water. They do you the courtesy of floating to the surface when they are ready to eat, which typically takes only 2 to 3 minutes.
Easy cleanup
One of the bonuses of this type of pasta comes on the flip side when cleaning up. Other than sprinkling a baking tray with a skim coat of semolina flour to house the orecchiette while they await their turn in the pot, there is no extra flour to coax out from between the rollers of a pasta machine, wipe off the counter, sweep up from the floor, or shake off your clothing.
From the quick start to the easy finish, what's not to love about these cute little ears, even on a weeknight?
Orecchiette With Roasted Vegetables and Brown Butter
This recipe is one adapted from what chef Ilma Jeil Lopez, who owns Piccolo in Portland, Maine, taught cooking class students how to use the orecchiette they made so easily with their own hands.
Prep time: 25 minutes (plus 30 minutes if not using pre-roasted vegetables)
Cook time: 5 minutes
Total time: 30 minutes (60 if not using pre-roasted vegetables)
Yield: 4 generous servings
4 tablespoons unsalted butter
1/4 teaspoon red chili pepper flakes
1 cup roasted cauliflower, roughly chopped
1/2 cup greens, sautéed in olive oil, roughly chopped
1/2 cup roasted tomatoes, roughly chopped
1/2 cup roasted eggplant, roughly chopped
1/4 cup sautéed onions, roughly chopped
Salt and pepper
1 pound orecchiette
Orange zest
1/2 cup shaved Parmesan cheese
1. Place a large pot of salted water over high heat.
2. Melt butter in a large skillet over medium high heat. The butter will foam and then start to brown.
3. When it starts to brown, stir in red chili flakes. Cook for 15 seconds and then stir in cauliflower, greens, tomatoes, eggplant and onions.
4. Stir gently until sauce is heated through. Season with salt and pepper.
5. Cook orecchiette (2 to 3 minutes if fresh, according to packaged instruction if dried) in the large pot of salted water.
6. Drain pasta and add it to sauté pan. Gently stir. Check to see if it needs additional salt and pepper.
7. Grate orange zest over pasta and top with cheese shavings. Serve immediately.
Main image: Orecchiette are easy to make. Credit: Copyright 2015 Christine Burns Rudalevige
I used to think of black-eyed peas as a purely American food, much loved in the South. Despite the time I spent living in Austin, I've never made them the way Texans do, using ham hocks or salt pork for flavoring, and I've had more than one run-in with staunch traditionalists who have challenged — even berated — my vegetarian approach.
Even now that I'm not a strict vegetarian (albeit it's the way I eat most of the time) I prefer black-eyed peas that have not been simmered with pork products. I love their earthy depth of flavor and I have never thought, "Gee, these would be really great if they just had some pork to flavor them." They have plenty going for them on their own.
More from Zester Daily:
» Globe-trotting black-eyed peas
» Cooking legumes, Mediterranean style
As I've researched the cuisines of the Mediterranean over the years, I have learned that these beans are an important staple in that part of the world, especially in Greece and North Africa. They are the backbone of some of my favorite Mediterranean dishes.
Black-eyed peas are native to Africa. According to cookbook author and Zester contributor Clifford A. Wright, they had arrived in the northern Mediterranean by about 300 B.C. and were cultivated by the Romans. The beans traveled to South America with the slave trade, but they came to North America via the Mediterranean. They are much loved in Greece, where they are stewed in abundant olive oil, often with greens, or used in lighter salads or bean dishes and seasoned with wild fennel, mint, dill and parsley.
In Tunisia, a country with a rich repertoire of vegetable stews or tagines where you are not likely to see pork with beans (because of Muslim dietary rules), black-eyed peas are simmered with abundant spices, vegetables like greens and fennel, and lots of fresh herbs — cilantro, parsley, mint. The spicy bean tagines are ladled over couscous. These dishes are complex, with an array of seasonings — harissa, caraway and coriander seeds, cumin and garlic.
But my favorite black-eyed peas are the ones that I make year after year. I cook the beans with onion, garlic and bay leaf, then toss them while warm with a cumin-infused vinaigrette, chopped bell peppers, and lots of cilantro. The balance of flavors is perfect. It's a traditional good-luck dish on New Year's Day, but it never fails to leave me feeling optimistic about the future — no matter the time of year.
Black-Eyed Peas Salad with Cumin Vinaigrette
You can serve this salad warm or chilled. I often make the beans several days ahead, marinate them in the vinaigrette, and add the chopped pepper and cilantro after I reheat the beans in the vinaigrette.
Prep time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour, 20 minutes
Yield: 6 to 8 as a starter, 4 to 6 as a main dish
For the beans:
1 medium onion, cut in half
1 pound black-eyed peas, washed and picked over
2 quarts water
2 or 3 garlic cloves, minced
1 bay leaf
Salt to taste
For the dressing and salad:
1/4 cup red wine vinegar or sherry vinegar
1 garlic clove, minced
Salt and freshly ground pepper to taste
2 teaspoons lightly toasted cumin, ground
1 teaspoon Dijon mustard
1/2 cup broth from the beans
1/3 cup extra virgin olive oil
1 large red bell pepper, diced
1/2 cup chopped cilantro
1. Combine the onion, black-eyed peas and the water in a soup pot or Dutch oven and bring to a gentle boil. Skim off any foam from the surface of the water. Add the garlic, bay leaf and salt to taste (about 2 teaspoons). Reduce the heat, cover and simmer 30 minutes. Taste and add more salt if desired. Cover and simmer 10 to 15 minutes, until the beans are tender but not falling apart. Remove from the heat. Remove onion halves and bay leaf. Carefully drain the beans through a colander or strainer set over a bowl and transfer to a large salad bowl. Measure out 1/2 cup of the bean broth.
2. In a pyrex measuring cup or small bowl, whisk together the vinegar, garlic, salt, pepper, cumin, and mustard. Whisk in the bean broth, then the olive oil. Taste and adjust seasonings. Stir the dressing into the warm beans. Stir in the red pepper and cilantro, and serve, or allow to cool and serve at room temperature.
Greek Black-Eyed Peas With Wild Fennel
Prep time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour, 20 minutes
Yield: 6 to 8 as a starter, 4 to 6 as a main dish
1 pound black-eyed peas
1/4 cup olive oil
1 onion, chopped
2 garlic cloves, minced
2 cups wild fennel leaves, chopped
1 15-ounce can tomatoes, drained and pureed in a food processor
Salt and freshly ground pepper
Additional chopped fennel for garnish (optional)
1. Wash and pick over the beans. Heat 2 tablespoons of the olive oil in a large, heavy soup pot or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic and fennel leaves and cook, stirring, for a minute, until the garlic is fragrant and the fennel beginning to wilt. Stir in the tomatoes and bring to a simmer. Add the black-eyed peas and enough water to cover by an inch, and stir together. Bring to a boil, reduce the heat, and simmer 30 minutes.
2. Add salt to taste (about 2 teaspoons) and freshly ground pepper, and continue to simmer until the beans are tender, another 15 minutes. Stir in the remaining olive oil. Taste and adjust seasonings. Serve warm or hot, garnished with additional chopped wild fennel if desired.
Couscous With Black-Eyed Peas and Chard
Prep time: 30 minutes
Cooking time: 1 1/4 to 1 1/2 hours
Total time: up to 2 hours
Yield: 6 servings
2 tablespoons extra virgin olive oil
1 medium onion, chopped
Chard stalks, diced
4 large garlic cloves, minced
1 teaspoon coriander seeds, lightly toasted and ground
1 teaspoon caraway seeds, lightly toasted and ground
2 teaspoons cumin seeds, lightly toasted and ground
2 cups black-eyed peas, rinsed
2 tablespoons harissa (or more to taste; substitute 1/2 teaspoon ground cayenne pepper if harissa is unavailable), plus additional for serving
2 tablespoons tomato paste
Salt, preferably kosher salt, to taste
1 to 1 1/2 pounds Swiss chard, stemmed, washed thoroughly in 2 changes of water, and coarsely chopped
1 large bunch parsley or cilantro (or a combination), stemmed, washed and chopped
2 cups couscous, reconstituted and steamed until fluffy and hot
1. Heat the oil over medium heat in a heavy casserole or Dutch oven and add the onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the chard stalks, garlic and ground spices, and stir together for about a minute, until the garlic is fragrant. Add the black-eyed peas and 3 quarts water, and bring to a gentle boil. Reduce the heat, cover and simmer 30 minutes. Add the harissa or cayenne, the tomato paste and salt to taste, cover and simmer another 15 to 30 minutes, until the beans are tender and fragrant. Strain off 1/2 cup of the liquid and set aside to add to the couscous when you reconstitute it.
2. Stir in the chard a handful at a time, allowing each handful to cook down a bit before adding the next. Simmer 5 to 10 minutes, until the chard is tender and fragrant. Stir in the parsley and/or cilantro and simmer another few minutes. Remove from the heat. Taste and adjust seasonings, adding salt, garlic or harissa as desired.
3. Reconstitute and warm the couscous while the black-eyed peas are cooking. Shortly before serving, transfer to a wide serving bowl, such as a pasta bowl, or directly to wide soup plates. Spoon on the black-eyed peas and greens with plenty of broth, and serve, passing additional harissa at the table.
Main photo: Black-Eyed Peas Salad. Credit: Martha Rose Shulman
When it comes to Carnival, overindulgence is the whole point: too many parties, too much booze and, in just about every Catholic country, great platters of fried sweet dough.
Carnival doughnuts are omnipresent across Catholic Europe and parts of the Americas. In Lyon and Strasbourg, France, square yeast-raised beignets are made for the holiday; in Spain you will find rosquillas de carnaval (a dense, doughnut-shaped treat) and all sorts of other buñuelos; in Italy each region has its own fritelle di carnevale. The one-word explanation? Lard.
Christians were supposed to abstain from meat products for the 40 days of Lent, and doughnuts were traditionally fried in hog fat. As every good Catholic knows, you need to sin before you can repent. So, if you're going to spend six weeks restraining your urges, you might as well make a good reason for it.
European doughnuts: happy excess
For ordinary people, doughnuts became associated with happy excess during a time when all the rules of their miserable existence could be inverted, when a measly diet of stale bread was replaced by mountains of fresh-fried doughnuts.
But few are as obsessed with Carnival or fried dough as the Venetians. Year round, you can find delicious krapfen (jelly doughnuts) there, but in the lead-up to Lent, the fried dough repertoire increases exponentially. Bakery windows are full of frittelle di carnevale, which depending on the pastry shop, take two very different forms: airy yeast-raised fritters chock-full of raisins, pine nuts, citron and, occasionally anisette or grappa (see recipe); or fried cream puffs that enclose a variety of creamy fillings.
I can't believe that it's a coincidence that Europe's doughnut orgies take place in the depths of winter. The sugar and the fat are better than any high-tech undergarment.
I had a chance to test this out during a ski trip to Innsbruck even as Fasching (Carnival) was reaching its delirious peak. Here, in the alpine Tyrol, locals celebrate by parading through the streets in masks worthy of a Brothers Grimm nightmare and by eating mountains of Faschingskrapfen, or Carnival doughnuts. Even as I got off the train, I was greeted with stands loaded down with plump raised doughnuts, some filled with preserves, others with custard, chocolate cream or even eiercognac, a boozy eggnog custard.
More from Zester Daily:
» Where a pursuit of food obsessions can lead
» Monkey god's tail turns into delicious Indian doughnuts
According to my friend, Austrian food historian Ingrid Haslinger, they've been frying up these yeast-raised pastries here for centuries. In the days when sugar was a luxury reserved for princes, the mountain folk would dip their krapfen into bowls of prune and apple butter. Now everybody can indulge in the sweet-filled variety.
I was pleased to find piles of Carnival doughnuts even at the mountaintop ski lodge. In these harsh conditions, they are not merely a snack but rather lunch itself. Following the lead of local skiers, I sat down to a spicy goulash soup as appetizer and continued with doughnuts for my main course (one filled with apricot and the other with chocolate, if you must know). Winter never felt so right.
The perfect pre-Lent indulgence
The doughnut as Carnival food, something that you gorge on before the gray days of Lent, isn't entirely an alien concept in the United States. The Pennsylvania Dutch keep a firm grip on the centuries-old tradition of frying up enormous batches of Fastnachts in anticipation of Ash Wednesday just like their ancestors did in southwest Germany and parts of Switzerland. The Fastnacht is typically a yeast-raised doughnut (sometimes with potato added) cut in the form of a diamond, often slashed and opened in the center to allow it to cook faster and a larger surface area to get crisp.
You find similar recipes in Alsace and neighboring regions today. Fastnacht (literally "fast night") is a German word for Shrove Tuesday and in the parts of the old country, these Carnival pastries were (and are) called Fastnachstküchle. The plain folk there shortened the name but kept the recipe and at least the doughnut part of the pre-Lenten tradition; Carnival is certainly not the festival of folly that it can be in Catholic Germany.
One rule that is universal, though, no matter where you find the doughy treats and regardless of name: Too much is never enough. You'll have plenty of time to repent.
Frittelle veneziane (Venetian Carnival Fritters)
Prep time: 15 minutes
Cook time: 4 to 6 minutes per batch
Yield: About 2 dozen
2 ounces (about 1/2 cup) golden raisins
1/2 cup anisette liqueur
1/4 ounce (1 packet) active dry yeast
3/4 cup plus 2 tablespoons tepid water
1 large egg
9 ounces (about 2 cups) all-purpose flour
3 tablespoons granulated sugar
Large ping (1/8 teaspoon) salt
1 ounce (about 3 tablespoons) pine nuts
1 ounce (about 3 tablespoons) chopped candied citron
Grated zest of 1 lemon
Oil or lard for frying
Confectioner's sugar
1. In a bowl, combine the raisins and anisette. Cover with plastic wrap and soak at least 4 hours or overnight.
2. In the bowl of a stand mixer, stir together the water and yeast. Let stand 5 minutes. Stir in the egg. In a separate bowl, mix together the flour, granulated sugar and salt.
3. Using a paddle attachment, beat the flour mixture into the water-yeast mixture on low speed. Beat 5 minutes on medium to make the batter very smooth — it should be somewhat thicker than pancake batter.
4. Cover the bowl with plastic wrap and place in a warm location. Let stand until the batter has doubled in volume, 45 to 60 minutes. Stir in the raisins, pine nuts, citron and lemon zest.
5. Using a deep fryer or a heavy pan, heat at least 3 inches of the oil to 350 F. If you're not using a deep fryer and are without a built-in thermostat, check the oil temperature using a candy or deep-fry thermometer.
6. Lightly oil 2 tablespoons, then scoop about 2 tablespoons of batter in one spoon and slide it off with the second. A small oiled ice cream scoop works well, too. Fry about a half-dozen at a time, turning occasionally until cooked through, 4 to 6 minutes. Drain on paper towels and allow to cool — enough so you can pick them up. Sprinkle generously with confectioner's sugar. The frittelle are best served warm. Leftovers can be frozen and reheated in a 350 F oven.
For more on doughnut history, check out Michael Krondl's most recent book: "The Donut: History, Recipes and Lore from Boston to Berlin."
Main photo: Fritetelle veneziane, or Venetian fritters, are best served warm with a dusting of confectioner's sugar. Credit: Michael Krondl
Some ancient grains get all the press. Quinoa, freekeh, and spelt are the darlings of the food world these days, especially in the United States — and rightfully so, since they were ignored for millennia. But one ancient grain seems to lag behind: barley. Plain ol' barley never makes a Top 10 list. It needs a spunky dance partner and great choreography to be seen. Mushrooms have often been its companion for comfort food — think of all the savory mushroom-barley soups. But wild mushrooms, exotic and even more flavorful than the cultivated variety while still just as earthy as barley, may serve as the most perfect partner of all.
During the chill of January, foraging for comfort food is often a search for simple, earthy foods — like barley and mushrooms. But these foods can also be rich and elegant, intriguing and satisfying, old and new. Sometimes all it takes is one little change to make a comfort-food dish special.
Barley and mushrooms, ancient foods
Barley is no newbie to the food scene. There is no way to overstate its importance in the Fertile Crescent and the Levant (present-day Iraq and the Middle East). Wild barley was an integral part of the human diet, so much so that it became a domesticated crop. It was the basis for a key everyday comestible that is still popular today: beer.
More from Zester Daily:
» Mix up some Auld Lang Syne Scotch for New Year's Eve
In Europe by the Middle Ages, barley was the flour of poor man's bread and the filler in Scotch broth. It was — and remains — a common food for livestock. Notwithstanding the changes in the world around it, domesticated barley is, in essence, a simple whole grain with plenty of nutrients. And it has countless culinary benefits.
There is a good reason why barley's long time partner is the mushroom.
An ancient, originally wild food, mushrooms are fungi, and are incredibly healthy — high in B and D vitamins, selenium, copper, potassium and antioxidants that appear to protect DNA at the cellular level. Some of these benefits can be found in common button mushrooms and their close cousins, baby bellas, criminis and portabellos. But mushrooms are more than that. They are a natural flavor enhancer. All mushrooms contain glutamic acid, a version of the flavor enhancer monosodium glutamate (MSG).
Wild mushrooms, or those that were once wild and are now cultivated (called "exotic" by growers), burst with all of these benefits. No wonder wild ones have been popular across Europe, Asia, the United States and India for centuries. Each variety of wild mushroom has its individual charms. The one I used for this mushroom-barley risotto is the chanterelle.
Chanterelles, a sexy and mellifluous a name for fungus if there ever was one, evokes images of five-star French chefs cooking up lavish, sophisticated and warming dishes. To many a chef and connoisseur, chanterelles — golden and floral, earthy and fragrant — are in the same pantheon as morels and truffles. Chanterelles have even been considered male aphrodisiacs, with the 11th-century Normans in Britain serving them at wedding feasts to the grooms. Widely found in both Europe and the United States, fresh in season and dried year-round, the lightly peppery, softly fruity chanterelle is an ideal candidate to gussy up the Plain Jane barley.
The wine that links all the flavors
The element that can put it all together? A wine born from the same soil as those wild mushrooms. Barley risotto style is now a restaurant mainstay. But when the mushrooms in the risotto are the prized chanterelle and the wine is Willamette Valley — what you have is dinner alchemy.
Willamette Valley, Oregon, where chanterelles have long grown wild and are now cultivated, is a well-regarded region for producing fine grapes and even finer wines. The Pinot Noir grapes grown in the Willamette Valley are characterized by robust notes of black raspberry and bogs, of vanilla and cloves. The old cooking adage "if it grows together it goes together" is certainly true with Pacific golden chanterelles and Willamette Pinot Noir. Pairing these two is not for the faint of wallet. But the cost of the barley balances that out a bit.
And that wine — ooh — that wine is the essential link tying, literally binding, the mushrooms to the barley. All together, chanterelles and barley become something genuinely soul satisfying. The flavors and textures support and encourage each other, revealing the best they can offer. Perhaps that is what a plate-mate, a bowl-mate and soulmate should always be.
Barley Risotto With Fresh Chanterelles and Willamette Valley Pinot Noir
This special-occasion dish is impressive to serve and even better to eat. It showcases a classic Italian cooking technique applied to humble pearl barley and highlights the quality and unique flavors of fresh wild chanterelle mushrooms. The result is extravagantly delicious and memorable, worth every penny and every stir.
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour, 5 minutes
Yield: 4 servings as a meal, 6 as a starter
2½ cups low-sodium mushroom broth
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 large shallots, peeled and cut into ½-inch dice
Leaves of 6 sprigs fresh thyme, minced (about 2 teaspoons, see Kitchen Tips)
1 cup pearl barley
2 cups Willamette Valley Pinot Noir (see Kitchen Tips)
1 pound fresh chanterelle mushrooms, sliced, cut into bite-size pieces
1 large fresh bay leaf
½ teaspoon kosher salt (see Kitchen Tips)
1 (7-ounce) package fresh baby kale, thinly sliced
½ cup freshly grated Gruyère cheese
¾ cup sour cream or crème fraiche
1 teaspoon truffle salt (see Kitchen Tips)
1 teaspoon freshly ground black pepper
1. In a medium saucepan set over medium heat, bring the mushroom broth to a simmer.
2. Meanwhile, in a large, deep saucepan or Dutch oven, heat the olive oil over medium-high heat until it shimmers. Add the butter and heat until it melts. Add the shallots and thyme, stir to coat, reduce the heat to medium, and cook, stirring occasionally for 2 to 3 minutes, until the shallots are translucent and the edges are just beginning to brown. Add the barley and cook, stirring to coat, for 2 minutes.
3. Increase the heat to high, add the wine, and cook for 6 to 7 minutes, until it has been fully absorbed into the barley. Reduce the heat to medium-low, add the mushrooms and bay leaf, and stir well.
4. Add 1/2 cup of the warm mushroom broth and cook, stirring for 4 to 5 minutes, until the liquid is almost absorbed. Add the salt and stir. Continue adding the broth, 1/2 cup at a time, and cook, stirring continuously but gently for 2 to 3 minutes, until it is nearly absorbed into the barley. Repeat until all the mushroom broth is used.
5. Cook for about 30 minutes more, until the barley is al dente. Add the kale, stir well, and cook for 2 to 3 minutes, until the leaves are completely soft. Reduce the heat to low, stir in the Gruyère cheese and sour cream. Remove from the heat, remove the bay leaf, sprinkle with the truffle salt and pepper, and stir well. Spoon into wide, shallow bowls and serve immediately.
Kitchen Tips
1. To remove the leaves from a sprig of fresh thyme, hold the sprig (or a few) at the top with one hand, and with the other hand, grasp the stem with your thumb and forefinger and gently slide your fingers down the stem. The leaves will be pushed against the direction they grow in, and will come off easily.
2. For more information about Pinot Noir grapes and wines: http://www.pinot-noir-wines.com/
3. If you don't have low-sodium mushroom broth, you can omit this extra salt.
4. Salt to which very small pieces of dried truffle have been added is called truffle salt. It is used to add richer flavor.
Main photo: Barley, Chanterelle Mushroom and Pinot Noir Risotto — elegant, simple, delicious. Credit: ©TheWeiserKitchen
Nine years ago my husband was diagnosed with celiac disease. The diagnosis was a godsend as his symptoms displayed evidence of something much worse. When the test results were in, we celebrated. We were also quite giddy that he would become well again with the elimination of gluten. What a fabulous prognosis — no drugs, just elimination.
In an interesting twist of fate, our Icelandic mare, Valkyrie, had birthed a foal on the same day as Jim's diagnosis. We named her Gaefa, which means good luck and good fortune, both of which we felt were in ample supply.
Nine years ago gluten intolerance and celiac disease were not yet mainstream. As you might imagine, stripping my pantry of wheat was both a joyous and sad day for me. Afterall, my one-half Italian being craved homemade pasta, breads and treats. But my sweetheart's disease was not a death sentence. It was a mere inconvenience. And, I, by golly, would master gluten-free cooking. And I have.
Myriad gluten-free foods
There are myriad foods that are naturally gluten free. Take risotto for one. Steak for another. Greens. Fruits. Chocolate. The list goes on and on.
Here is a perfect gluten-free Valentine's Day Dinner. My sweetie is happy, and so am I!
Lobster Risotto
Filet Mignon
Arugula Salad With Balsamic Vinaigrette
Flourless Chocolate Cake
I like to create menus that reflect both my culinary acumen, and the love I have for the recipients. There truly is nothing, and I mean nothing, better than watching someone relish what you have cooked for them. This menu is tailored to Jim. He loves risotto, he loves lobster and he loves steak. These recipes provide a great twist on surf and turf as the lobster risotto makes a lovely side to the filet mignon. The arugula salad complements the meal by adding a peppery green, dressed with a sweetish balsamic vinaigrette.
Make sure you leave room, because this flourless chocolate cake will knock your socks off. Happy Valentine's Day! With love, Carole
Lobster Risotto
Risotto is one of the simplest and most versatile of dishes. And while I provide this recipe as a guide, keep in mind you can make risotto without the white wine, with onions if you don't have shallots, or with just butter, just olive oil and with many different "add-ins." To celebrate Valentine's, however, nothing beats lobster.
Prep time: 20 minutes
Cook time: 20 to 30 minutes
Total time: 40 to 50 minutes
Yield: 3 to 4 servings
1 (1 1/2-pound) lobster (have it steamed at the fish counter to save you a step)
1/2 stick butter
1/2 cup of shallots or onions
1 cup Arborio rice
1/2 cup white wine
4 cups chicken broth, heated
1/2 cup Parmesan cheese, grated
1 to 2 tablespoons fresh lemon juice
1/8 teaspoon fresh pepper
2 teaspoons freshly chopped thyme
1. Remove meat from lobster, cut into bite-size pieces.
2. Heat butter in a large saucepan over medium heat, add shallots and cook until tender.
3. Stir in rice and stir until coated with oil about 2 minutes.
4. Add the wine and stir until the wine is cooked off and absorbed.
5. Add the broth one ladle at time, stirring constantly until the broth is absorbed. Continue adding broth until rice is fluffy, tender and creamy.
6. Add the Parmesan, lemon juice, pepper and thyme.
7. Fold in the lobster, serve when lobster is warm.
Stove Top Filet Mignon
Prep time: 2 to 3 minutes
Cook time: 8 to 10 minutes
Total time: 10 to 13 minutes
Yield: 4 servings
Four 1/2-pound filets
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
Cast iron pan
1. Bring meat to room temperature.
2. Season with salt and pepper.
3. Heat olive oil and butter on high in cast iron pan.
4. Add filets.
5. Cook 4 to 5 minutes per side for medium-rare filets.
Heirloom Flourless Chocolate Cake
I love homemade gifts from the heart. My sweetheart, Jim, has celiac disease, which is an autoimmune disease triggered by eating wheat or foods with gluten. So in keeping with all the buzz about the aphrodisiac effect of chocolate, I decided a flourless (hence, no gluten) chocolate cake would be my gift.
This recipe is from the family archives of my amazing friend Deb Mackey, with her note: "Here's an absolutely FAB recipe for a flourless chocolate cake that is to die for, and can be très elegant, depending on how you gussy it up. I frequently plate it on a swirl of raspberry coulis for especially discerning friends. Everyone I've ever made it for has raved, and it became the birthday cake of choice for every man in my life. And for some of their subsequent wives, too, I might add."
Prep time: 30 to 45 minutes
Cook time: 1 1/2 hours
Total time: 2 to 2 1/4 hours
Yield: 8 to 10 servings
For cake:
12 ounces semisweet chocolate chips
1/2 cup unsalted butter
6 eggs, separated, at room temperature
1 cup sugar
1/2 cup chopped pecans
1/2 teaspoon vanilla
1 tablespoon Bailey's Irish Cream
1 pinch cream of tartar
For topping:
2 cups whipping cream
1/4 cup powdered sugar
2 tablespoons Bailey's Irish Cream
2 ounces chocolate curls
10-inch springform pan, greased (or wax/parchment paper will do)
For cake:
1. Preheat oven to 350 F.
2. Melt chips and butter in a bowl over hot water.
3. Beat egg yolks in large bowl (5 minutes, or until thick).
4. Beat in 1/2 cup sugar, 1 tablespoon at a time.
5. To the melted chocolate, stir in pecans, vanilla and 1 tablespoon of Bailey's
6. Beat egg whites with cream of tartar, to soft peak
7. Gradually add remaining 1/2 cup sugar. Beat stiff, but not dry.
8. Fold 1/4 of whites mixture into the chocolate cake mix.
9. Fold the chocolate mix into the remaining whites mixture.
10. Pour into lined pan and bake 30 minutes at 350 F.
11. Reduce oven to 275 F. Bake another 30 minutes.
12. Turn off oven. Let cake stand in oven with door slightly ajar for about 30 minutes.
13. Remove from oven. Dampen towel and place on top of cake for 5 minutes. Remove the towel.
14. Top of cake will crack and fall. Cool cake in pan.
15. Remove springform when cool. Transfer cake to platter.
For topping:
Whip cream to soft peak. Beat in powdered sugar and 2 tablespoons of Bailey's.
Finish cake:
1. Spoon whipped cream mixture over top of cake and smooth. Sprinkle with chocolate curls.
2. Refrigerate 6 hours. Let stand at room temperature for 30 minutes before serving.
Main photo: When your husband loves risotto, lobster and steak, Lobster Risotto and filet mignon offer a great twist on surf and turf. Credit: Carole Murko
This Valentine's Day, as you look for foods besides oysters and chocolate to woo the object of your affection, consider exploring your spice cabinet.
You'll be surprised at the flavors' powers — as natural aphrodisiacs — to be found there.
To heighten the senses and set the mood, we need fragrance and beauty in our foods.
In fact, Ayurveda — the holistic method of medical treatment in India rooted in Hinduism — traditionally placed a fair amount of emphasis on aphrodisiac terminology. The intent was to ensure that people led healthy conjugal lives and the ruler appropriately produced the requisite heir. There is similar wisdom found in other ancient texts.
More from Zester Daily:
» How Ayurveda retreat nourishes your body and soul
So, cull through this list of common spices for your Valentine's Day menu that also may help you spice things up — in other ways — with your Valentine.
First up is cinnamon, whose lustrous and sweet aroma can make you both happy and calm. (And, it's certainly good for your blood pressure.)
Right alongside, you might have cloves, whose essential quality is to uplift your mood and spirits. And then there is nutmeg, also known for its antioxidant and astringent qualities.
An aphrodisiac spice, says 'The Arabian Nights'
To complete the fragrant collection, we also have cardamom, which "The Arabian Nights" extols for its passion-inducing properties.
All of these will find its place in a good garam masala blend. And when meshed with saffron — the exotic spice of the gods — your Valentine's Day collection of aromas will be complete.
When planning your menu, consider a good one-pot dish such as a biryani that will bring to your table all of these spices and more. If that's too complex, try rubbing a chicken with butter and garam masala and serving it roasted to perfection, with saffron mashed potatoes on the side.
But don't forget the dessert. Fortunately, many Indian desserts bring together cardamom, saffron and rose. From the universe of puddings, halwas and burfees, I have dug up a Bengali specialty called the sandesh, which, when done right, can win over the most fastidious of hearts and palates.
A sandesh is a cheesecake of sorts, with the emphasis on a specific cheese: channa, or homemade white cheese. The art of the traditional sandesh rests in the right texture and handling of this channa. Although it is prolific in Indian confectionary shops, we're often hard-pressed to find good sandesh in commercial Indian sweet shops — mainly because of the relatively short shelf life of this delicate sweet.
Spicing up cheesecake the sandesh way
Ricotta cheese, if treated right, can be a substitute for channa. This recipe features a cheater sandesh, using ricotta cheese streaked with saffron and subtly scented with freshly crushed cardamom.
I have created this recipe for days when time does not allow for the making and draining of channa. It's a fairly good facsimile for the steamed sandesh known as bhapa sandesh that my grandmother used to make. In this sandesh, instead of cooking the channa over the stove top, it is steamed with gentle and continuous heat.
In my recipe, I bake it on low heat in the oven and then cool and shape it. If you wish, you can garnish these delicate morsels with pistachios, snipped rose petals and anything else that catches your fancy.
Serve them with some chilled saffron almond milk.
That's bound to warm the cockles of your heart and soothe your senses, all at once.
Baked Orange-Flavored Cheesecake — Bhapa Sandesh
Adapted from "The Bengali Five Spice Chronicles," by Rinku Bhattacharya
Prep time: 45 minutes
Cook time: 30 minutes
Total time: 1 hour, 15 minutes, plus time for cooling
Yield: 12 servings
For the cheesecake:
Clarified butter or ghee for greasing the casserole dish
1 1/2 cups low-fat ricotta cheese (about 30 ounces)
3/4 cup condensed milk (about 12 ounces)
1/2 teaspoon saffron strands
1/4 teaspoon freshly crushed cardamom (about 2 pods)
6 tablespoons fresh orange juice or tangerine juice (about one medium tangerine)
For optional garnishes:
Orange sections
Slivered almonds
Chocolate shavings
1. Preheat the oven to 325 F.
2. Grease an 8-by-12-inch cake or casserole dish and set aside.
3. In a mixing bowl, beat together the ricotta cheese and condensed milk.
4. Stir in the saffron strands and cardamom, pour the mixture into the greased casserole dish. The objective is to achieve a streaked effect rather than uniform coloring.
5. Pour the mixture into the prepared pan and bake for 30 minutes.
6. Drizzle with the orange juice and cool for one hour.
7. Carefully invert the prepared cheesecake onto a flat surface. This can be cut into shapes using a cooking cutter, or formed into round balls.
8. If desired, garnish with orange sections and almonds, or roll or sprinkle with chocolate shavings.
9. Chill for 45 minutes or longer, and serve.
Main photo: Sandesh, an Indian version of cheesecake, can be shaped with cookie cutters or formed into round balls. Credit: Rinku Bhattacharya


text:
2002 BMW Z8 Roadster Chassis No. WBAEJ13482AH61590 1-Owner California Car from New 400 HP - 6-Speed Manual Transmission Offered with Clean CarFax & All Factory Books, Key & Accessories Striking... More
Exotic Classics is proud to present this very nice 2002 Porsche Carrera cabriolet in Seal Grey Metallic with Black leather interior. 6 speed transmission. Car shows... More
2002 Ford Thunderbird Hardtop Convertible. 3.9L V8 engine, automatic transmission, 80k miles, loaded with options including hard and soft tops, 6 disc CD player,... More
Z06, 405 Horsepower, Redlines at 6500 RPM, Black on Black. Leather with Heated Seats, Dual Zone A/C, Heads Up Display, Aluminum Wheels, Bose Sound... More
Ferrari 2002 360GT s/n 007M one of 16 Michelotto's. JMB raced in 2002 FIA N-GT, second overall in championship, raced 2003 ALMS. Restored and in... More
For sale in our Detroit showroom is a 2002 Chevrolet Camaro Z28 35th Anniversary convertible. What makes this Camaro special is that its the... More
This car is an absolutely beauty! This car features a beautiful white exterior with a well kept black leather interior. This 4Matic model is... More
*** ONLY 37671 MILES *** BENTLEY AZURE! JUST SERVICED AT LOCAL BENTLEY SPECIALIST! METICULOUSLY MAINTAINED WITH SERVICE HISTORY! VENEERED DOOR PANELS! LAMBS WOOL RUGS!... More
Pristine one owner 2002 CLK 430 convertible. looks and smells new in and out very low 61k actual mile car with all service... More
WHAT A BUY!!! LOW MILEAGE COVETTE COUPE,AUTOMATIC,GLASS TOP,LEATHER,CHROME WHEELS, THIS IS AN AFFORDABLE CORVETTE,GREAT COLOR,EXCELLENT CONDITION,BUY BEFORE THE SPRING MARKET!!! DO NOT LET THIS ONE GET... More
If you are in the market for a rare modern day collectable, then look no further than this 2002 NHRA edition Firebird. 1 of... More
2002 Camaro ZL1 Supercar #55, 427/600HP 6-Speed Manual. In 2002 GMMG built 69 ZL1 Supercars, with a limited number of Phase III equiped with... More
2002 Ford Thunderbird, blue (rare color), fully loaded, includes hoist for removal and storage of the top, complete shop manuals, original owner, 58,000 miles ... More
2002 Honda Interceptor As New Condition - absolutely no issues Recent Dealer Full Service 1,384 Miles - Mechanically and Cosmetically Superb ... More


text:
Here is a close up of a harbor seal rescuers named Rose. They took the starving baby off Star Island on Tuesday. (Courtesy photo)
RYE — Seacoast Science Center marine mammal rescue coordinator Ashley Stokes and field volunteer Jen Kennedy from the Blue Ocean Society, rescued a week-old harbor seal pup from Star Island at the Isle of Shoals on Tuesday.The team's initial health assessment lead them to believe that the pup had not returned to the water since it was first spotted two days prior, and there was no sign that its mother was in the vicinity. The pup was extremely emaciated and dehydrated. After reviewing the case with consulting veterinarian Dr. Gerry Beekman, Stokes made the decision to remove the animal from the island and transport her to rehab at National Marine Life Center in Buzzards Bay, Mass. Once on the mainland, Stokes and Rescue Assistant Sarah Toupin made the 2 ½-hour drive to the Cape. "With limited rehab space following the closure of the University of New England's Marine Animal Rehabilitation and Conservation program, and longer drive times to the closest rehab facility, we face a tougher decision for choosing which seals should/can make the trek," Stokes said. "We are monitoring animals longer now, to give the mother the opportunity to return and to see if the animal can survive on it's own, without our intervention. This animal's health was rapidly decreasing and she was extremely thin, we made the decision that she should be taken to rehab."
The seal pup, Rose, is gingerly lifted into a container on Tuesday to transport her to a rehab facility. (Courtesy photo)
An emaciated and dehydrated seal pup was rescued off Star Island on Tuesday. (Courtesy photo)
Rescuers took this seal pup from Star Island on Tuesday and transferred her to a rehab facility in Massachusetts to save her life. (Courtesy photo)
Marine mammal experts carefully carry a container with Rose, a seal pup, aboard. Rose was brought to a rehab facility to help her survive. (Courtesy photo)


text:
There's a problem loading this menu right now.
Your Shopping Cart is empty.
Give it purpose—fill it with books, DVDs, clothes, electronics, and more.
If you already have an account, sign in.
There's a problem previewing your cart right now.
Check your Internet connection and go to your cart, or try again.
Profile for BookReview.com > Reviews |
Guidelines: Learn more about the ins and outs of Your Profile. |
Reviews Written by BookReview.com (Madison, WI United States)


text:
"Lake Superior State University really did give me a great education. LSSU competes not only in the Midwest but Nationally as well."
Jennifer Johnson '08 LSSU Fisheries & Wildlife Mgmt graduate
Currently enrolled in the graduate program at the University of Georgia
« prev · photos home· next »
Taking in Tiananmen Square. (All photos courtesy of Prof. Guidi Yang)
Click here to download print-version 5x7
The deposit deadline for summer in China 2012 is March 23. Click here for trip and registration details.


text:
Care for animals when the mercury dips
As the weather turns much colder and humans struggle with the dangerous wind chills and snow, we can not forget to www.aspca.org/site/PageServer?pagename=kids_ri_coldweathertips protect our companion animals when the mercury dips. And, we ask that if you see an animal in need of help during the winter months that you report it to authorities or take the time to help them yourself.
Are you a newspaper subscriber but you don't have a Digital Access account yet? https://secure.forumcomm.com/?publisher_ID=40&event=subscriber/lookup.
You will need your subscription account number and phone number. Not sure if you have an account? Email us at email@example.com and we can help you.


text:
I just cannot understand the negative review I have just read about Hotel Bonnet. I have now been back eight times to this hotel, which my partner and her late husband first discovered nearly 30 years ago. Firstly, I never - but never - go around any hotel (or, indeed, person's house) with a magnifying glass looking for things that... More
France >
Aquitaine >
Pyrenees-Atlantiques >
Basque Country >
Price Range (Based on Average Rates):
Number of rooms: 70
- Reservation Options:
- TripAdvisor is proud to partner with Booking.com, Priceline and Odigeo so you can book your Hotel Bonnet reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.


text:
Route Grade Votings
Total votes cast 4
Adjacent Routes
8m. The final cleft in the cliff is polished and awkward. USER COMMENTS
Chimneys don't get a lot more polished than this short but slippery thrash. Leave your dignity at home.
I thought it was quite affable myself. The chockstone comes in handy... |


text:
Business in the front: today is the last day of the Holiday Sale in my Etsy shop – free shipping on any order over $10 within the U.S.! Enter coupon code JOLLY2014 at checkout. International customers receive a $4 discount on your order with code WORLD2014.
And party in the…Christmas tree. I was playing with some felt recently, and thinking about all the camera fans I've met through my shop. I know I like to have some ornaments on our tree that reflect the interests of the people in my house. I've noticed a couple of camera ornaments in stores, but nothing all that cute, so I thought I'd see if I could come up with something better.
These take a little time with all that stitching, but they aren't particularly difficult. In fact, if you don't mind losing the look of the stitching, you can simply glue everything together!
To make one of these, you'll need this pattern, felt in black, white, grey and your choice of color, a button no larger than 1/2", ten inches of 1/4" wide ribbon and embroidery floss.
Cut two of the camera body pieces, two of the flash (one is shown in the photo below, but you need two) and one of each remaining piece.
Stitch the top and bottom pieces (green, in my case) to the top and bottom edge of a body piece. Stitch only along the inner edge of each, as shown.
Sew the button on with the smallest circle underneath on the left. Sew the viewfinder on the right.
Sew the white paisley-shaped reflection onto the black circle.
Stitch the black circle onto the grey circle. While I used white thread for most of the stitching, I did this in black to make the reflection stand out.
Stitch the lens onto the body with a straight or blanket stitch. I did one of each and I actually like the plainer straight stitch better.
Sew an asterisk shape onto one of the flash pieces. You might want to draw it onto the felt first. I didn't, and it turned out a little wonky. Stitch the two flash pieces together with white thread. Make sure the knots are either in between or near the bottom edge.
Pin the ribbon near the edge of the back body, 1" down on each side. Pin the flash next to the ribbon on the left, 1/4" down.
Pin the camera on top.
Stitch all the way around the outside edge through all layers. Make sure to hide your knots between the layers and stitch through the ribbon and flash as you go.
These would make a great gift for the shutterbug in your life – maybe that's you!


text:
Call volume accelerated on AvalonBay Communities, Inc. (AVB - 137.46) yesterday, as 1,656 contracts changed hands -- nearly quadrupling the stock's typical daily activity. By contrast, only 360 puts were exchanged during the course of Wednesday's session.
Taking a closer look at the day's major block trades, one speculator initiated a ratio call spread on AVB. The trader purchased a block of 500 October 140 calls, and simultaneously sold 1,000 October 150 calls. By selling twice as many calls as he purchased, the spread strategist was able to initiate this bullishly biased play for a slim net debit of just $0.30. So, as long as AVB rallies north of $140.30 (bought strike + net debit) prior to October expiration, the trader stands to make a profit.
However, if AVB rises above $150 over the next seven months, losses could add up quickly. That's because only half of the sold calls are hedged by purchased calls. The best-case scenario here is for AVB to settle squarely at $150 upon October expiration. This will reap the maximum profit of $9.70 on the purchased calls (difference between strikes, less net debit), while the sold calls could be left to expire worthless.
On the charts, AVB's long-term uptrend remains intact, with the stock up more than 20% over the past 52 weeks. Since July 2011, though, the looming $140 level has served as a technical ceiling -- which could explain why Wednesday's spread strategist bought plenty of time for his bullish view to play out.


text: Photo Galleries ☰ menu Photo Galleries By The Numbers < MyNorthwest Music dresses up at the Grammys Musicians show off their finest duds walking the red carpet to music's biggest awards show. < Previous 47 of 49 Next > Katy Perry arrives at the 55th annual Grammy Awards on Sunday, Feb. 10, 2013, in Los Angeles. (Photo by Jordan Strauss/Invision/AP) Photo by Jordan Strauss < Previous 47 of 49 Next > Tweet Share Share Share More Photo Galleries Thursday in photos Thursday, March 5, 2014. Wednesday in photos Tuesday in photos Tuesday, March 3, 2015. Monday in photos Monday, March 2, 2015. Week in photos The week's most stunning and newsworthy photos from around the world. Friday in photos Friday, February 27, 2015. Thursday in photos Thursday, February 26, 2015. Wednesday in photos Wednesday, February 25, 2015. Tuesday in photos Tuesday, February 24, 2015. Monday in photos Monday, February 23, 2015.


text:
Most professional bakers will tell you that buttermilk is a necessity for any kitchen. It's acidic and reacts with alkaline baking soda to create carbon dioxide bubbles' which gives baked goods that signature light and fluffy texture. NOW Real Food™ Buttermilk Powder is superior to the liquid form since it has a long shelf life and doesn't require refrigeration. Buttermilk is an excellent source of protein and calcium.
Product Highlights:
- Excellent Leavening Agent.
- Low in Fat.
- Excellent Source of Protein and Calcium.
- Mixes Easily for Rich' Creamy Taste.
These statements have not been evaluated by the Food and Drug Administration (FDA). These products are not meant to diagnose' treat or cure any disease or medical condition. Please consult your doctor before starting any exercise or nutritional supplement program or before using these or any product during pregnancy or if you have a serious medical condition.
Serving Size: 1/4 Cup Dry (30g)
Servings Per Container: 13
Amount Per Serving / % Daily Value*
Calories 120
Calories from Fat 15
Total Fat 2 g / 3 %
Saturated Fat 1.5 g / 6 %
Cholesterol 20 mg / 7 %
Sodium 150 mg / 6 %
Total Carbohydrate 15 g / 5 %
Dietary Fiber 0 g / 0 %
Sugars 15 g
Protein 10 g
Vitamin A 0 %
Calcium 35 %
Vitamin C 0 %
Iron 0 %
*Percent Daily Values are based on 2'000 calorie diet.
**Daily Value not established.
Other Ingredients: Sweet Cream Buttermilk Powder (milk).
To make buttermilk pancakes' follow directions on any pancake mix and substitute reconstituted buttermilk liquid for milk in the recipe. To reconstitute into buttermilk' blend 1/4 cup of powder into a 10 oz. glass of water.
Consult a healthcare professional before use.
Allergy / Dietary Needs
- Made in the USA
Ratings & Reviews
Review This ItemOverall Rating for Buttermilk Powder 14 oz (397 Grams)
Displaying reviews 1-3 of 3
By Tammy Shook
from TX1/09/2015
Nice Buttermilk Powder
NOW Foods Buttermilk Powder met all my expectations and works beautifully in my baked goods. I will order again.
The directions state: Use 1/4 cup per 10 ounces of water. This is a bit difficult to convert when my recipes call for 1 cup of buttermilk or other common measurements. But this caveat is not enough to cause me to stop ordering it.
√ I would recommend this item to a friend.
By Beverly
from Alabama9/17/2014
I love Buttermilk Powder and love NOW even more!
My pets will eat it without fuss and I can bake with it.
No dislikes.
√ I would recommend this item to a friend.
By Michael
from Portsmouth, RI10/15/2013
Great Product
Buttermilk Powder is a great product to have on-hand in the refrigerator. No waste portions. Buttermilk Powder is easy to use and the the price was right.
Keeps better than SACO buttermilk power.
√ I would recommend this item to a friend.
Displaying reviews 1-3 of 3
Questions About This Item
Ask a QuestionPlease ask any questions you may have about this specific product in the field below.
Your question(s) and our corresponding answer(s) will not be confidential and will be posted publically on this specific product page.
Additionally, PureFormulas is unable to directly recommend products in relation to specific health conditions. Please contact your trusted healthcare practitioner for direct product recommendations.
If you have any general questions regarding orders or our policies and programs, please contact our Customer Happiness Team @ 1.800.383.6008


text:
Travelodge Anaheim Inn and Suite on Disneyland Drive - Anaheim
1057 W Ball Rd - Anaheim
1-877-662-6988Travelodge Anaheim Inn and Suite on Disneyland Drive is located in the Disneyland - Anaheim area and offers free breakfast - just one of the extra touches that make for a comfortable stay at this family-friendly Anaheim hotel.
This Anaheim hotel offers free Wi-Fi, an elevator (lift) and laundry facilities. You will want to pack your swimsuit and towel as this hotel features an outdoor pool. If you are visiting United States of America on vacation or for business, make sure to take some time to relax as you will find a spa tub on site, so make the most of it!
The reception has a safety deposit box for your valuable items. Staff are available to provide tour/ticket assistance and express check-out.
The Travelodge was farther walk from the Disney tram then expected and after a ful...
Venere Guest, CanadaThese reviews have been left by customers who actually stayed at this hotel
Check Availability at Travelodge Anaheim Inn and Suite on Disneyland Drive
Breakfast at Travelodge Anaheim Inn and Suite on Disneyland Drive
A free continental breakfast is served each morning.
Facilities at Travelodge Anaheim Inn and Suite on Disneyland Dri
- Lift/elevator
- Laundry room
- Internet/Email services
- Front desk - safety deposit box
- City tour
- Outdoor swimming pool
- Hydromassage Jacuzzi
- Free parking
Know before you go
- Children 11 years old and younger stay free when occupying the parent or guardian's room, using existing bedding.
- The property has connecting/adjoining rooms, which are subject to availability and can be requested by contacting the property using the number on the booking confirmation.
Check-in: after 3 PM.
Check-out: before 11 AM.
Extra-person charges may apply and vary depending on hotel policy.Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.
City tax and/or any other fees charged by the hotel
The following fees and deposits are charged by the property at time of service, check-in, or check-out.
- Rollaway bed fee: USD 10 per night
The above list may not be comprehensive. Fees and deposits may not include tax and are subject to change.
Travelodge Anaheim Inn and Suite on Disneyland Drive is also known as
Travelodge Anaheim Inn and Suite on Disneyland Dri
Travelodge Anaheim
Travelodge Anaheim Hotel
Travelodge Anaheim Hotel Anaheim
Travel Lodge Anaheim
Anaheim Travel Lodge
Anaheim Travelodge
Travelodge Anaheim Inn and Suite on Disneyland Dri reviews
- February 2013
- Venere Guest
- Family with young children
- Canada
The Travelodge was farther walk from the Disney tram then expected and after a full day at Disneyland, the last thing you want to do is walk 15 minutes back to your hotel. The room key never worked and we always had to get it programed by the front desk. The second night stay we got back to the hotel after a full day at Disney to a room full of water. We had to pack up all of our luggage and move to a different room. It was an inconvenience with young, tired children who just wanted to go to bed. We were not compensated for any inconvenience.
Travelodge Anaheim Inn and Suite on Disneyland Dri reviews by TripAdvisor
Room Details
Reserve your family-friendly accommodation at Travelodge Anaheim Inn and Suite on Disneyland Drive, offering 98 guest rooms with free Wi-Fi. Kitchen amenities include refrigerators and microwaves, making it possible to dine in while you travel.
Guests can unwind at the end of a long day and enjoy 42-inch TVs with cable channels. Additional comforts include coffee/tea makers.
Accommodation Services
- Mini fridge
- Extra beds
- Coffee and tea maker
- In-room ironing facilities
- Cable TV
- Wireless Internet access
Distances from Travelodge Anaheim Inn and Suite on Disneyland Dri
Disneyland® - 0.9 km / 0.5 miDowntown Disney® District - 1 km / 0.6 mi
Disney California Adventure® Park - 1.1 km / 0.7 mi
Anaheim Central Library - 1.6 km / 1 mi
Anaheim Indoor Marketplace - 1.7 km / 1.1 mi
The Rinks Anaheim Ice - 1.8 km / 1.1 mi
American Sports Center - 1.9 km / 1.2 mi
MUZEO - 1.9 km / 1.2 mi
Anaheim GardenWalk - 2 km / 1.3 mi
Anaheim Convention Center - 2.1 km / 1.3 mi
Anaheim Tennis Center - 3.2 km / 2 mi
Southern California Institute of Technology - 3.3 km / 2 mi
Grove of Anaheim - 3.8 km / 2.4 mi
Flightdeck Flight Simulation Center - 4 km / 2.5 mi
Crystal Cathedral - 4.1 km / 2.6 mi
The preferred airport for Travelodge Anaheim Inn and Suite on Disneyland Drive is Orange County, CA (SNA-John Wayne) - 16.5 km / 10.2 mi.
Distances are calculated in a straight line from the property's location to the point of interest or airport and may not reflect actual travel distance.
Distances are displayed to the nearest 0.1 mile and kilometer.
Transportation services Travelodge Anaheim Inn and Suite on Disneyland Drive
- Free parking
We have the accommodation you need, all over the world
- • Central Boutique Angkor Hotel - Siem Reap, Cambodia
- • Hotel Cortese - Pomezia, Italy
- • Hollywood Stars Inn - Los Angeles, USA
- • Parkhotel zur Linde - Silandro, Italy
- • CasaBlanca Resort-Casino-Golf-Spa - Mesquite, USA
- • Hotel Sol Plaza - La Pintada, Colombia
- • Golden Beach Cha-Am Hotel - Cha-Am, Thailand
- • New Montana Hotel - Sinaia, Romania
- • Hotel Liana - Rimini, Italy
- • Hotel Maximilian - Prague, Czech Republic
- • Holiday Inn Express - Seaside, USA
- • Hotel Courtyard Marriott Mumbai International Airport - Mumbai, India
- • Hotel Virgin River - Mesquite, USA
- • Hotel Danaos - Chania, Greece
- • The Whitney Hotel - Columbia, USA
- • Grotte di Castro Hotels, Italy
- • Montelupo Fiorentino Hotels, Italy
- • Edenbridge Hotels, United Kingdom
- • Novello Hotels, Italy
- • Bad Birnbach Hotels, Germany
- • Camporosso Hotels, Italy
- • Montichiari Hotels, Italy
- • Marsciano Hotels, Italy
- • Moneglia Hotels, Italy
- • Bolzano Hotels, Italy
- • San Pellegrino Terme Hotels, Italy
- • Melun Hotels, France
- • Bordighera Hotels, Italy
- • Rhodes Hotels, Greece
- • Valderice Hotels, Italy