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Original Article
Insulin Resistance and Bone Strength: Findings From the Study of Midlife in the United States
Article first published online: 19 MAR 2014
DOI: 10.1002/jbmr.2083
© 2014 American Society for Bone and Mineral Research
Journal of Bone and Mineral Research
Volume 29, Issue 4, pages 796–803, April 2014
Additional Information
How to Cite
Srikanthan, P., Crandall, C. J., Miller-Martinez, D., Seeman, T. E., Greendale, G. A., Binkley, N. and Karlamangla, A. S. (2014), Insulin Resistance and Bone Strength: Findings From the Study of Midlife in the United States. J Bone Miner Res, 29: 796–803. doi: 10.1002/jbmr.2083
Publication History
- Issue published online: 19 MAR 2014
- Article first published online: 19 MAR 2014
- Accepted manuscript online: 26 AUG 2013 08:05AM EST
- Manuscript Accepted: 13 AUG 2013
- Manuscript Revised: 30 JUL 2013
- Manuscript Received: 29 MAR 2013
Funded by
- National Institutes of Health. Grant Numbers: 1R01AG033067, R01-AG-032271
- Abstract
- Article
- References
- Cited By
Although several studies have noted increased fracture risk in individuals with type 2 diabetes mellitus (T2DM), the pathophysiologic mechanisms underlying this association are not known. We hypothesize that insulin resistance (the key pathology in T2DM) negatively influences bone remodeling and leads to reduced bone strength. Data for this study came from 717 participants in the Biomarker Project of the Midlife in the United States Study (MIDUS II). The homeostasis model assessment of insulin resistance (HOMA-IR) was calculated from fasting morning blood glucose and insulin levels. Projected 2D (areal) bone mineral density (BMD) was measured in the lumbar spine and left hip using dual-energy X-ray absorptiometry (DXA). Femoral neck axis length and width were measured from the hip DXA scans, and combined with BMD and body weight and height to create composite indices of femoral neck strength relative to load in three different failure modes: compression, bending, and impact. We used multiple linear regressions to examine the relationship between HOMA-IR and bone strength, adjusted for age, gender, race/ethnicity, menopausal transition stage (in women), and study site. Greater HOMA-IR was associated with lower values of all three composite indices of femoral neck strength relative to load, but was not associated with BMD in the femoral neck. Every doubling of HOMA-IR was associated with a 0.34 to 0.40 SD decrement in the strength indices (p < 0.001). On their own, higher levels of fasting insulin (but not of glucose) were independently associated with lower bone strength. Our study confirms that greater insulin resistance is related to lower femoral neck strength relative to load. Further, we note that hyperinsulinemia, rather than hyperglycemia, underlies this relationship. Although cross-sectional associations do not prove causality, our findings do suggest that insulin resistance and in particular, hyperinsulinemia, may negatively affect bone strength relative to load. © 2014 American Society for Bone and Mineral Research.


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Here is a simple fact that many people don't know: Nicaragua possesses more than 7% of the world's biodiversity. The country is quite simply an oasis that is incredibly rich in natural life and beauty within its amazing coastal and marine habitats and its expanse of tropical rain forest, which is the largest remaining in Central America. As a result, Nicaragua is considered to possess outstanding potential for environmental preservation and sustainable development.
While unfortunately known more for its history of political conflict, Nicaragua is Central America's melting pot for species due to its role as the land bridge between the Americas. The country's land features are extremely diverse, including rain forests, rugged mountains, active volcanoes, lowland forests, coastal mangroves and coral reefs. Both the Pacific Ocean and Caribbean Sea brush Nicaragua's lengthy coasts, while the interior features numerous bodies of water.
A lake the size of Puerto Rico?
Gigantic Lake Cocibolca ("sweet sea"), sometimes called Lake Nicaragua, is nearly 100 miles long and roughly the size of Puerto Rico. It is Central America's largest freshwater lake, containing more than 300 islands, and the 20th largest in the world. The lake and its shoreline teem with native flora and fauna, including a unique freshwater shark.
One of the lake's most dramatic features is Isla de Ometepe, an island comprised of two joined volcanoes—one active, one dormant. Inhabited since pre-Columbian times, the island has a rich and mythical history that still gives it a strong sense of mystery. For the adventurous, Isla de Ometepe offers an array of activities, including volcano hiking, biking, fishing, kayaking and, interestingly, surfing. The lake's huge, flat surface receives almost constant wind that produce waves that draw surfers from around the world.
More than 9,000 plant species are found here.
Within the forests and along its shores, Nicaragua is a natural paradise in which over 9,000 plant species have been identified, with perhaps another 4,000 yet to be discovered. Living within this incredible collection of flora are more than 750 species of birds and 200 mammal species. Not to mention more than 200 species of reptiles and amphibians. Nicaragua's natural habitats provide critical protection for creatures that are endangered or have disappeared entirely from other areas.
Preservation of the country's natural resources is becoming more and more important within Nicaragua, particularly as ecotourism becomes a more significant economic factor. At present, the country has 76 protected regions, as well as more than 20 privately owned reserves—many of which are open to visitors. The total protected area represents nearly 20% of the country's land, providing evidence of the desire to maintain and enhance Nicaragua's natural assets, while still fostering much-needed economic growth.
Protecting the natural environment is a primary objective of Grupo Mariana.
At Grupo Mariana, protection and preservation of the natural environment are key aspects of our development activities. To harm these wonderful settings and the creatures that inhabit them would run counter to our stated mission to support the country of Nicaragua and its people. As you watch Seaside Mariana and Isla Mariana rise, you will plainly see our commitment to the land and its inhabitants.
How Green in Nicaragua Can Be Green in Your Pocket.
Green initiatives are the wave of the future. For investors that means one thing. Green philosophy coupled with resort living means green in the pockets of those who act early and decisively. Grupo Mariana plans to identify the geographic and topographic features that are unique to all our projects in order to preserve the ecological and biological resources found within.
As Green projects move rapidly to the forefront of the luxury development industry, investors are allocating their funds in increasingly large quantities to such developments. Those who have invested in Grupo Mariana will be the natural benefactors of this large-scale emerging trend.
Grupo Mariana is perfectly positioned to seize market share in the new economy with the influx of direct foreign investment flowing into Nicaragua. With its commitment to green initiatives and team memberts from respected companies around the world, Grupo Mariana is the obvious choice for investors, developer and builders.
For enterprising individuals there are additional opportunities at Grupo Mariana. These include sub-development possibilities for up to 260 acres of ocean view land, beach and retail condos, golf villas, builder home site packages, golf course , casino operations, and a myriad of commercial options in the lifestyle center. Learn more about joint venture opportunities by contacting us at email@example.com.

subset: commoncrawl


text: Rev. Christine Miller 2015-03-30T01:21:31-04:00 Rev. Christine Miller http://www.huffingtonpost.com/author/index.php?author=rev-christine-miller Copyright 2008, HuffingtonPost.com, Inc. HuffingtonPost Blogger Feed for Rev. Christine Miller Good old fashioned elbow grease. When Wounded Warriors Come Home tag:www.huffingtonpost.com,2011:/theblog//3.1088824 2011-11-11T15:10:52-05:00 2012-01-11T05:12:01-05:00 Rev. Christine Miller http://www.huffingtonpost.com/rev-christine-miller/ reporting on the issue of how we will deal with our wounded warriors as a nation. I've struggled with this issue as an ethical and moral issue. I was a Chaplain in the Navy during the Cold War, but did not serve in combat, first because I was a woman, and we had no opportunity at the time, and because, I thank God, it was mostly peacetime with a few small conflicts. As I have watched the medical technology explode, and we are able to bring all these people back, I sometimes wonder if we aren't playing God. And I sometimes wonder if we should -- if our wisdom has caught up with our medical expertise. In WWII, our troops went overseas, and the vast majority who were severely injured died of their injuries in the theatre of battle. Often they were buried overseas, and their families got a teletype that told them that their son/husband, etc. had died in action. Ken Burns' marvelous series on WWII describes this reality in important, and powerful ways. I watched it with my father, a retired Navy Captain and WWII veteran, who never served overseas, but was called to Washington as a weapons developer... and who secretly thought he had "missed out" somehow. Ken Burns' film, I think, finally helped him understand just how lucky he was to have lived through that without battle injuries, physical or psychological. Korea was really like WWII; perhaps a few more bodies were returned; we didn't have so many ships sunk, for one. M*A*S*H's field hospital spoke a bit about life-saving military medicine and air evacuations, but it was in Vietnam where, I think, we first started getting injured troops home from the field of battle in significant percentages. The evac choppers, the ability to airlift to modern medical hospitals and hospital ships within hours of injury, or a few days, kept many more alive, if we could deal with airways, bleeding and amputations in time. But the wars of this decade are different. We are providing medics and corpsmen who probably, at age 20-24, are as capable as most medical officers were in WWII. They are fearless, and they will keep their buddy alive -- sometimes people whose injuries test the abilities of the best trauma centers in the US. They then have choppers, surgical operating rooms within minutes, not hours, and flights back stateside if warranted, with sometimes barely more than 24 hours elapsed from battlefield, to Bethesda/Walter Reed. It is incredible to see, as I train with these people, both as a Police chaplain and as a Disaster Assistance Response Team member, in my home town, what we can mobilize, and the standardization of proven procedures in a way that is on the edge of miraculous... But then come the issues. Families in earlier wars got messages letting them know that their loved one wasn't returning. They grieved, and many of their neighbors were also grieving... the Bedford VA community (which lost 19 soldiers on D-Day -- of a population of about 3200) is only the most extreme of this. And then they went about their lives. Their family member became a cherished memory. Jump forward 70 years, and now, we are bringing these extremely damaged personnel home, alive. Their families are excited that she/he is alive. But then, these men and woman actually are home... and many with TBI aren't the same person who went to war... and some of them are bedridden, or have continence issues, or anger management issues... most are in their 20s and early 30s... and they were physically fit when they were injured. Their heart, muscle systems, bones, etc., are those of a young person. They could live 50-60 years or more. And they are dependent on caregivers. For too many of these young men and women, they went into the military because they were literally betting their lives on a college education. They had few other options after high school, and even some, after college. No jobs to be had, so no other income, and a family for whom their enlisting meant one less family member to feed. And now what? The family becomes the caregiver, because they don't have the resources to hire caregivers. Or the spouse, who married a strong, young man or woman with a lifetime ahead... and in one second, that is ruined, and they have to provide care for a spouse, even while caring for young children. After the euphoria wears off... and the family provides care, day after day, perhaps for someone who cannot remember who they are, or needs help to get in and out of bed. What will happen when the parents get old? Even in the best of families, nobility gives way to mourning, loss, and anger, and a sense of entrapment. We as a nation don't have the support system in place to make sure these personnel and their family get the care they need. And so, the wounded warrior, who did what we asked of him/her, is now the cause of a family trapped into a decades-long nightmare. What do we do? Were they really better off coming home in this condition? What is our national obligation to the wounded warrior and his/her family? Morally we owe them -- we owe them the help they need to be made as whole as possible. We owe their family, who gave of their most important treasure. But, monetarily, how do we afford it? Who else pays for this? The elderly, who lose their benefits? The disabled? Those who need heating fuel help? WIC clients? WHO? We haven't dealt with this as a nation. And most people have no idea what the real bill should be, or is going to be over the years. These are just a few thoughts that I've struggled with over time. (I also have a mentally challenged brother, who went to Porterville Development Center in California in 1963... he is now 59, and could need care for another 20 years -- my 86-year-old mom grieves for him daily...) so I have grown up with an awareness of the costs to others of those who need our help. I don't have the answers, merely a lot of questions, and a sadness that even today, too many decision makers in our nation never addressed the real costs of these wars. My heart aches for the families living with a wounded warrior, who wonder every minute, what the future holds, and fear it will be worse than the present.]]>


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Oblivious RAM Revisited
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Executive Summary
The need to enhance the security of data storage systems and to encrypt the content they store is obvious. Various encryption algorithms are in common use for many years, so content-encryption may be considered, for the most part, as an already-solved issue. Apparently, encryption alone does not suffice. A server, which maintains a data storage system, can gain information about its users' habits and interests, and violate their privacy, even without being able to decrypt the data that they store. The server can monitor the queries made by the clients and perform different traffic analysis tasks.
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You are using an outdated browser. Please upgrade your browser to improve your ReverbNation experience.
Label: Celebrity Fair
Manager: Len Scott
Bio: On this site sharing my solo performed WORKTAPES (unpolished home recordings). The Len Scott Band is a work in progress. Video and studio recordings will be posted soon. Still working out the framework of the band. Lyrics on Lyric tab. Make Love Not War. God Bless. Len Scott - vocals, guitars, ke...See Full Bio


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Turkeys on the Table
I've been having so much fun viewing all of your pictures that I thought I would try my hand at posting a table setting. Thanks for looking.
Fun2BHere. Thank you for sharing your lovely Thanksgiving Table with us.
The gold chargers and leaf plates look wonderful with the turkey plates.
I love your gold stemware.
And your 'Candy Shot' is terrific.
Happy Thanksgiving
Fun2BHere, your Thanksgiving table is Gorgeous!Wowzers,
do you ever have some beautiful dishes, linens& flatware. Did
you make the pretty cp? Your table looks like it belongs in a
magazine. Love it and so glad you've
joined us here on the Holiday forum.
You've set a pretty high standard. Will be fun to see what you share next.LOL
Thank you all for your kind welcome. I collected everything on the table from eBay except the stemware, napkin rings and flatware. The stemware is from Pier 1 in the 1990's, the napkin rings are from Pier 1 this year and the flatware is a family heirloom.
I wish I had Christmas Candy's good luck at thrift stores, but the stores near me rarely have anything of interest or maybe I'm not creative enough to see the potential of their items. I love eBay, though. If I'm patient, I'll eventually be able to buy what I want at a great price. In fact, I had an incomplete set of the pictured gold stemware and I was able to complete my set on eBay. I looked at thousands of listings for gold and amber goblets and glasses. It took two years of looking daily, but I finally was able to find the glasses I was missing.
I'm looking forward to seeing more of your table settings and decorations for all of the holidays. Happy Thanksgiving!
That table is lovely.
We have decent Goodwill Stores, but the prices are usually sky-high. So I'm more of an Ebay Shopper too - although my best bargains are from yard sales.
Wasn't it great when you came across the amber goblets? Don't you just look at them and smile every time you put them out? They do supply the extra special touch to the major pieces.
And speaking of major pieces, I sure like those turkey plates.
I'm not sure why the pictures weren't visible to you before, Jeannespines, but I'm happy that you can see them now.
Oldalgebra, I keep the amber stemware in a cabinet with a glass front and I do smile every time I see them. I also pinch myself because it's hard for me to believe that I was actually able to find the missing goblets years after they were in stock in the store.


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10 Years After the War: Is the Arkansas Democrat-Gazette Really 'The Best of Both'?
by Lance Turner on Monday, Mar. 31, 2014 12:00 am
Walter E. Hussman Jr. is publisher of the Arkansas Democrat-Gazette and president of Wehco Media. (Photo courtesy of the Arkansas Democrat-Gazette)
Editors Picks
Whispers Blogby Arkansas Business Staff
- Apple CEO Tim Cook Joins in Chorus Against Religious Protection Bill
- Video: Mavis Lindsey on the Closure of Lindsey's Resort
- Mike Beebe Joins Roberts Law Firm of Little Rock
Most Read
- #HB1228 Tests LGBT Economic Argument (Andrew DeMillo Analysis) 7 hours ago
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- Today Is Final Day for Arkansas Business 40 Under 40 Nominations 2 days ago
- Wal-Mart Used Technology to Become Supply Chain Leader 3 years ago
- George Dunklin the High Bidder in Auction of Arkansas, Jefferson County Land 1 month ago


text: For some girls, Halloween is one big excuse to dress up in slutty, wildly sexy costumes. There's sexy cop, sexy fireman and sexy doctor -- but if you're Mariah Carey, you somehow manage to find a sexy cookie costume. Check out Mariah's look -- along with 11 other celebs sporting sexy/slutty Halloween get ups -- after the jump!


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Price: $-$$ ($5-$15)


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News & Public Affairs
Hillsborough Commission invites Tampa Bay Rays to public meeting to talk about their future listen08/02/12 Seán Kinane
WMNF Drive-Time News Thursday Listen to this entire show:
Hillsborough County Commissioners voted Thursday to invite the Tampa Bay Rays to a public meeting to talk about their long term plans. The major league baseball team has made it clear they want to move to a new stadium, despite being under contract with the City of St. Petersburg to play at Tropicana Field for another decade and a half. Some politicians in Tampa and Hillsborough County, like Commissioner Ken Hagan, want to consider the possibilities of luring the Rays across the Bay.
The v...Be the first to comment
St. Pete City Council denies referendum on Pier despite 23,000 signatures listen08/02/12 Janelle Irwin
WMNF Drive-Time News Thursday Listen to this entire show:
Thursday the St. Petersburg city council rejected petitions from 23,000 residents who want to save the iconic waterfront pier at their meeting today. Leaders of the massive petition drive say they arenât going to stop the fight.
The 6-2 City council vote was a blow to Tom Lambdon who chairs the group VoteonthePier.com. He has been one of the loudest voices opposing plans to build the Lens. Instead he wants the existing structure and its approach r...2 comments
Hillsborough attorney suggests ways county could talk with Rays07/31/12 Seán Kinane
WMNF Drive-Time News Tuesday Listen to this entire show:
Thursday the Hillsborough County Commission will hear from their legal team whether they can can talk with the Tampa Bay Rays. The Major League team is under a long-term contract with the city of St. Petersburg to rent Tropicana Field, but some politicians in Tampa and Hillsborough County havenât been shy about their desire to lure the team across the Bay. In April, Commissioner Ken Hagan requested legal guidance from the county attorney whether they could talk with the Rays âabout their ...Be the first to comment
Pier demolition permit filed in St. Pete before decision on referendum listen07/31/12 Janelle Irwin
WMNF Drive-Time News Tuesday Listen to this entire show:
The City of St. Petersburg has applied for a demolition permit for the iconic and possibly doomed Pier. The move comes as City Council members are considering putting a referendum on the ballot asking voters whether they even want the inverted pyramid destroyed. But Rick Dunn, a building official with the city said a permit canât be approved until all utilities are turned off.
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âAnd in this case, the Pier itself is not planned, scheduled to close until at least the Spring so, we woul...
St. Pete RNC Coalition questions public spending on Republican gala at the Trop07/27/12 Lisa Marzilli
Last Call Friday Listen to this entire show:
On today's Last Call we were joined by two members of the newly formed St. Pete RNC Coalition. As you know, the Republican National Convention will be descending on the Tampa Bay area one month from now. The Coalition has some real concerns about the size and legitimacy of St. Pete's recently announced Event Zone. They're also questioning why the city is ...Be the first to comment
Law enforcement agencies release list of road closures for Republican Convention in Tampa07/23/12 Seán Kinane
WMNF Drive-Time News Monday Listen to this entire show:
Late Monday law enforcement agencies released a list of roads that will be closed and other transportation limitations in Tampa and St. Petersburg during August's Republican National Convention.
According to the document (which can be found below) many downtown Tampa roads, including the Selmon Expressway, will be closed for a week. Pedestrians will be restricted south of Brorein St.
Across the bay in St. Pete, many roads will be closed for several blocks around Tropicana Field for part...Be the first to comment
Despite objections, St. Pete officials move forward with plans to replace the Pier listen06/14/12 Janelle Irwin
WMNF Drive-Time News Thursday Listen to this entire show:
City officials in St. Petersburg are moving closer to finalizing plans to replace the pier and its iconic âinverted pyramid.â Thirty-five people showed up Tuesday night in South St. Pete to one of several information-gathering public meetings about the future of the downtown pier.
After years of consideration, St. Pete City Council voted in May to approve a contract with Michael Maltzan Architecture for the construction of an all-new structure. Jason Jensen, an architect with the com...Be the first to comment
St. Pete's going green with solar water heaters listen05/29/12 Janelle Irwin
WMNF Drive-Time News Tuesday Listen to this entire show:
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âCreated jobs by putting solar panels on the Coliseum and many city of St. Petersburg facilities like City Hall. It updated the air conditioning systems at community...
Students in south St. Pete learn about healthy eating while growing their own food listen05/09/12 Seán Kinane
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Students at two south St. Petersburg schools are learning about healthy eating by growing their own food. Organizers hope the knowledge the kids get will help them continue to make smart food choices as they grow up.
An organization called The Edible Peace Patch has helped to create gardens at Lakewood Elementary and Sanderlin IB World School in areas of south St. Petersburg facing economic challenges. The gardens manager, Erin Mattick, says students donât normally get a chance to grow t...Be the first to comment
New electric vehicle charging stations installed in St. Petersburg listen05/09/12 Olivia Kabat
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Several electric vehicle charging stations have recently opened in St. Petersburg. Two charging stations are open at the University of South Floridaâs St. Petersburg campus and ten other stations have opened throughout downtown and the Grand Central district.
Now electric vehicle motorists can charge their cars for free in St. Pete. The installation of the new charging stations creates opportunities for residents to use alternate energy sources instead of fossil fuels as a way to promot...Be the first to comment
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Your Rights in the WorkplaceBy Barbara Kate Repa J.D.
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Israel says seized Gaza-bound rocket shipment from Iran
JERUSALEM (Reuters) – The Israeli navy seized a ship in the Red Sea on Wednesday that was carrying dozens of advanced Iranian-supplied rockets made in Syria and intended for Palestinian guerrillas in the Gaza Strip, the military said.
The disclosure came as Israeli Prime Minister Benjamin Netanyahu was in the United States to press his case for tougher international action against Iran over its disputed nuclear program and support for Islamist guerrilla groups.
No Iran report with new bomb research information: IAEA
JERUSALEM/VIENNA (Reuters) – The U.N. nuclear watchdog said on Friday it had not prepared a report with new information about suspected atomic bomb research in Iran, after Israel urged it to go public with all information it has regarding such suspicions.
Israel's statement followed a Reuters report on Thursday that the International Atomic Energy Agency (IAEA) had planned a major report on Iran last year that might have revealed more of its alleged activities that could be used for designing a nuclear warhead, but had held off as Tehran's relations with the outside world thawed.
Kid gloves seen softening Israeli crackdown on pro-settler vandals
MISHOR ADUMIM, West Bank (Reuters) – Last March, Israeli Prime Minister Benjamin Netanyahu launched a crackdown on crimes that elsewhere might be shrugged off as ugly but sufferable mischief – racist graffiti, slashed tires, hacked orchards and small-scale arson.
Such vandalism takes on a whole different meaning when it is perpetrated by ultranationalist Jews against Palestinian property, risking renewed violence in the occupied West Bank and east Jerusalem, disrupting U.S.-mediated peace talks and further sapping Israel's image abroad.
Israel's Sephardim abuzz at Spain's expanded offer of citizenship
The expansion of Spain's offer of citizenship to descendants of Jews it expelled en masse in 1492 has sparked interest in Israel, where the so-called Sephardim make up around a quarter of the population.
Israel's Sephardim abuzz at expanded Spanish citizenship offer
JERUSALEM (Reuters) – The expansion of Spain's offer of citizenship to descendants of Jews it expelled en masse in 1492 has sparked interest in Israel, where the so-called Sephardim make up around a quarter of the population.
While no one predicts an Israeli exodus to economically bruised Spain, a passport granting access to the wider European Union appeals to many in the war-wary Jewish state – especially its disproportionately large Sephardic underclass.
Israeli foreign minister defends peace-maker Kerry
JERUSALEM (Reuters) – Israel's right-wing foreign minister on Friday defended U.S. Secretary of State John Kerry whose Middle East peace drive has seen mounting criticism from within the Israeli government.
The conciliatory remarks by Foreign Minister Avigdor Lieberman, who has previously been a vocal critic of international efforts to set up a Palestinian state on Israeli-occupied territory, could help Kerry cobble together consensus for pursuing the peace negotiations.
Israel wages "war between wars" as Mideast threats simmer
TEL AVIV , Jan 31 (Reuters) – Watching old Arab enemies reel
with sectarian insurgencies and international diplomacy capping
the Iranian nuclear drive, Israel's military is confounded by a
new challenge: quiet.
The relative tranquility, for Israel at least, poses its own
dilemma for commanders tasked with preparing for an array of
potentially unpredictable future adversaries while trying to
stave off steep cuts to their budget.
Hoping to deter Hezbollah, Israel threatens Lebanese civilians
HERZLIYA, Israel (Reuters) – Israel accused Lebanon's Hezbollah guerrillas on Wednesday of putting "thousands" of bases in residential buildings and said it would destroy these in a future conflict, even at the cost of civilian lives.
The unusually explicit threat by air force chief Major-General Amir Eshel appeared to be part of an effort by Israeli officials to prepare world opinion for high civilian casualties in any new confrontation with Hezbollah in Lebanon.
Israeli general says al Qaeda's Syria fighters set up in Turkey
TEL AVIV (Reuters) – Some of the al Qaeda militants going to fight in Syria have bases in neighboring Turkey and can easily access Europe from the NATO member state, Israel's military intelligence chief said on Wednesday.
Major-General Aviv Kochavi, presenting a map of the Middle East marked with areas of al Qaeda presence, told a security conference al Qaeda fighters from around the world entered Syria weekly, "but they do not stay" there.
Netanyahu: interim deal set Iran's nuclear drive back by 6 weeks
TEL AVIV (Reuters) – An international deal capping Iran's nuclear work set the program back by just six weeks, Israeli Prime Minister Benjamin Netanyahu said on Tuesday, accusing Tehran of using the hiatus to hone technologies with bomb-making potential.
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Help Identifying China pattern
jtjeffro821February 26, 2011
Hello, I am new here. I recently inherited several of my grandmother's china plates from my mother who died recently. I am trying to identify the pattern and insurance value on several of them. The first plate was made in Bavaria by Porzellanfabrik Moschendorf and was manufactured between 1904-1938. It is a 9" plate with a smooth gold rim. There are 5 pink 'cabbage' roses equal-distance around and just inside the rim, in the center of the plate is another rose on a gold medallion. Thank you for any help you can give. jtjeffro821
Did you check Replacements.com? Here's the link to their Moschendorf listings.
Here is a link that might be useful: moschendorff


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text:
Cookalong #1 --- Ginger thread #2
I guess it's time to start another thread, easier for those that are on dial up.
I'm still undecided about my menu, we've collected so many good recipes I want to make them all!
Here is a link that might be useful: Cookalong #1 --- Ginger thread #1
Nancy, I have question. I forgot about the 6 p.m. Sunday deadline, and missed it, so I thought it was too late to post a recipe. But people still seem to be doing that. Shall we still?
I was going to suggest next time we might extend the deadline to midnight Sunday. It's easier to remember the whole day rather than a time, and many people might like to post on Sunday night.
You didn't miss anything yet..:)
The 6pm time was just following the virtual dinner on Saturday. I sure do want everyone to have time to post.
We can wait until Monday morning to announce whose name was drawn to pick the next focus ingredient... Think that will work better?
So, I'll draw the name on Monday in the morning (no promise of how early...not setting an alarm....hehe)
Then I'll post the name on this thread and pray that the person whose name I draw checks this thread, so we can get started on the next Cookalong!!!!!
Any other suggestions or concerns? Now is the time...LOL
Is the dinner THIS saturday???? I can't do...I'll be watching the 8th grade musical!!
I would have made Salmon with orange ginger sauce ( because I love it) likely a brown rice pilaf, asparagus...rolled in a hot fry pan with EVOO and sesame seeds and a bit of lemon...bread of some sort....and that triple ginger cake!
And just for giggles, perhaps an orange-ginger martini before hand.
Linda C....who will be doing the Grandma thing on Saturday and won't be able to cook
LOL, Nancy, I saw "All posts need to be completed by Sunday @ 6pm EST" as being about the first week, when we're posting recipes, and it's really about posting after the cooking.
I guess even for that it might be nice to wait until later, in case people need to delay the dinner until Sunday...
Well, I ended up fibbing - I didn't make the squash dish last night after all. But, I do intend to make it in stages this weekend and take it with me on our trip, as the person we're going to visit loves squash. I thought it would be nice to show up with food. (She's been housing us each time we've gone house hunting in Oklahoma.) So, I will report back as soon as I can. I won't be able to post anything in time for the deadline, but I don't mind not being in the drawing. I know I'm going to enjoy the game anyway, and the dishes I learn to make.
Ruthanna, I think my DH has left a little bit of rum (I told him it's supposed to be for cooking! Oh, well). I'll try that. Thanks.
Nancy, I wanted to participate in your Virtual dinner but we have other plans for Saturday night and Sunday so I made this dish tonight.
Definitely a keeper. We both loved it.
Home Cookin Chapter: Recipes From Thibeault's Table
Steamed Halibut Fillets with Green Onion and Ginger Sizzle
Source: Thrifty's
2 Halibut Fillets
3 Tablespoons peanut or vegetable oil
4 green onions, cut into 1 inch pieces
1 Tablespoon chopped fresh ginger
2 garlic cloves minced
Pinch of crushed red chili flakes
2 Tablespoons Tamari or soy sauce
Line the bottom of an 11 inch round bamboo or stainless steel steamer with a piece of parchment paper. Set the fish in the steamer and place over boiling water in a wok or a pot. Cover and steam the fish for 5 minutes or until just cooked through.
When the fish is cooked, place the oil in a skillet and set over medium high heat. Plate the fish. When the oil is smoking hot add the green onions and stir, add the ginger and the garlic and the red chili flakes and cook for 15 to 20 seconds. Add the soy sauce. Spoon mixture over fish and serve.
I may be preaching to the choir, but I heard this great hint for peeling ginger a while back and it works like a charm... use a spoon.... just a regular teaspoon that you would eat with. Just use it to scrape along and it works great; Easy to get into the little crevices of the hand too.
I decided to be "contrary" and decided to do something that didn't require soy sauce!
So I found this chicken salad recipe. I'll be gone most of the day, so it will help that I can have the main dish done ahead of time that AM and waiting for us. I think I'll go all out and have a ginger feast. I'm also planning on some gingerale, ginger scones and maybe even ginger cookies to go along with an after dinner coffee (NOT ginger tea.... I'm drawing the line!)
Roasted Chicken Salad with Ginger
The slightly tart flavor from this dish's lime juice and green apples is balanced by pieces of sweet apricot.
From Eat to Beat Diabetes
The low-fat dressing is made with reduced-fat sour cream and mayonnaise. Don't be tempted to omit the fresh ginger-its subtle flavor makes all the difference.
1 broiler-fryer chicken, roasted (3 1/2 pounds) or 1 1/2 pounds cooked boneless, skinless chicken breasts
3 tablespoons fresh lime juice
2 large green apples, such as Granny Smith, unpeeled and cut into 1/2-inch dice
4 celery stalks, thinly sliced
1 cup quartered dried apricots
1 cup reduced-fat sour cream
1/2 cup reduced-fat mayonnaise
1 tablespoon grated peeled ginger
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup minced white onion
1/3 cup toasted chopped walnuts
Sprigs of watercress
What to Do
1. If using a whole roasted chicken, remove the meat from the bones and discard the skin and bones. Cut the chicken into bite-size pieces and place in a large serving bowl.
2. Squeeze the lime juice into a medium-size bowl. Add the apples to the juice. Toss until all of the pieces are well coated.
3. To the chicken, add the apples and any lime juice remaining in the bowl, the celery, and the apricots. Toss gently until well mixed. 4. In a small bowl, stir together the sour cream, mayonnaise, ginger, salt, and pepper. Fold in the onion. Spoon this dressing over the chicken mixture and toss gently until all the pieces are coated well. Sprinkle the toasted walnuts on top of the salad and garnish with the sprigs of watercress.
Ann that dish looks and sounds really good.
gb you really are going to go all out and that is great!
At this point I am still undecided. We have plans for both Saturday night and Sunday night too so I am going to do like a late lunch/early dinner type thing.
Here's a recipe for my favorite gingerbread.
Laurie Colwins Gingerbread
1 stick unsalted butter
1/2 cup light or dark brown sugar
1/2 cup Steen's cane syrup, or molasses
2 eggs
1 1/2 cups flour
1/2 tsp baking soda
1 TB ground ginger
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tsp lemon brandy (This is brandy with lemon rind steeped in it; or use plain brandy. Do not use lemon extract.)
1/2 cup buttermilk
1. Cream one stick [1/4 pound] of sweet [unsalted] butter with 1/2 cup of light or dark brown sugar. Beat until fluffy and add 1/2 cup of molasses.
2. Beat in two eggs.
3. Add 1 1/2 cups of flour, 1/2 teaspoon of baking soda and one very generous tablespoon of ground ginger (this can be adjusted to taste, but I like it very gingery). Add one teaspoon of cinnamon, 1/4 teaspoon of ground cloves and 1/4 teaspoon of ground allspice.
4. Add two teaspoons of lemon brandy. If you donÂt have any, use plain vanilla extract. Lemon extract will not do. Then add 1/2 cup of buttermilk (or milk with a little yogurt beaten into it) and turn batter into a buttered tin.
5. Bake at 350° [F.] for between twenty and thirty minutes (check after twenty minutes have passed). Test with a broom straw, and cool on a rack.
I've been bad and not keeping up. 'Fred Astair's Fingers' is still on the menu but I"m keeping the ingredients a secret. I have tons of leftover chicken and pickled ginger, so I'm making:
Peanut Chicken Salad
Source of Recipe P.F. Chang's China Bistro
Ingredients per serving:
6 oz. Poached Chicken Breast
4 oz. Peanut Sauce
2 1/2 cups Lettuce Mix
2 tblsp. Julienne Carrots
2 tblsp. Japanese Cucumber thinly sliced into moons
2 tblsp. Scallion Rings
2 tblsp. Chopped Cilantro
2 tblsp. Fried Peanuts chopped
1/2 tsp. Julienne Pickled Red Ginger
1/2 tsp. Julienne Fresh Pickled Ginger
2 tblsp. Pickled Red Cabbage Slaw
2 tblsp. Fried Egg Noodles
In a stainless steel bowl, toss the chicken and 2 ounces of Peanut Sauce to coat the chicken.
Add the lettuce mix, julienne carrots, cucumber moons, scallion rigs, and chopped cilantro. Toss. Add another 2 ounces of Peanut Sauce. Toss. Taste.
Don't over-apply peanut dressing; the mix should not be "gloppy".
Add chopped peanuts, julienne red pickled ginger, julienne fresh pickled ginger, and pickled red cabbage slaw. Toss.
Using a chilled salad bowl, mound in the center of the bow.
Garnish with chopped peanuts, scallion rings, pickled red cabbage slaw and 2 tablespoons of fried egg noodles.
I just finished the tagine. I'm making it in my braising pan, with a clear glass lid. It is one of the prettiest dishes I have ever seen, with orange tumeric, butternut squash and carrots, red tomato, and yellow squash (which I am using instead of zuchinni). I forgot to buy a red onion, which would have been even more spectacular. And it smells heavanly! To bad I don't have a digital camera.
CC, what size pan do you make the gingerbread in? I have some brandy I could use up with your recipe.
I guess you win some and you lose some. I was going to make "Indian Scrambled Eggs with Fragrant Rice and Minted Tomato Sauce" from the Frog/Commissary Cookbook. I made the sauce and the rice last night and planned to reheat them and make the eggs for brunch tomorrow.
I went off to do errands and go to the Lebanese market this morning and came home to find that DH and his friend had foraged in the fridge and made themselves a lunch of fried ham and the "Fragrant Rice" -- all of it. So scrap that idea. LOL
But the market had nice shelled walnuts on special and I bought a pound bag and ended up making these as a Super Bowl snack. They were good but could have used another spice in addition to the ginger, like coriander. Also, it could have been my oven but they were done in about 25 minutes.
4 Tbs. unsalted butter
1/3 cup pure maple syrup
6 quarter-size slices fresh ginger, halved
1 Tbs. water
1 tsp. ground ginger
1 tsp. salt
1/4 tsp. Tabasco, or to taste (I used Cholula)
1 pound (4 cups) shelled walnuts
Heat the oven to 300 degrees. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 minutes. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze.
Line a baking sheet with foil and spread the nuts in a single layer on it. Bake for 30 to 40 minutes, stirring at 15-minute and then 10-minute intervals. When the nuts look light and almost dry as you toss them, theyre done. (These nuts continue to toast a bit from the intense heat of the glaze, so dont overbake them.) Dont touch them; the caramelized sugar is extremely hot.
Slide the nuts on the foil onto a cooling rack and let the nuts cool completely. Leave the ginger slices in the nut mixture for a delicious surprise. Store in airtight containers.
So Ina's Indonesian ginger chicken is a keeper. I forgot to take pictures after plating as usual. I made a pan full of breasts instead of whole chickens. My sweetie sucked the bones clean and then asked if there was anymore chicken because the sauce was so yummy. He never usually eats two pieces of chicken. I am now drinking my dessert. He saw me taking pictures of the gingerbread cookie martini and said "Oh dessert?" I got a picture before he grabbed it out of my hand. Ginger is good :->
Well we are getting ready to head out the door for the concert but wanted to post my picture that we had for late lunch/dinner with family. I went with Salmon and the marinade that Sharon posted. It was wonderful. The wine really made a big difference. Not too powerful but a lovely taste. I used a red Merlot that I had in the house. I did as Sharon said and decided on baking it in the marinade sauce and used that to put over Asian vegetables that I steamed. It really was nice. Thank you Sharon for sharing this recipe with me and my family as we truly enjoyed it and I will be using again. And thank you too Marilyn for the original recipe.
Just finished dinner. Sorry no pics, no digital camera. The tagine was delicious and gorgeous. Great Moroccan flavors! I didn't use the garbanzo beans because I'm garbanzoed out right now, but they were kinda missed. I also didn't add the couscous because I am not a couscous fan.
I served it with roasted pepper/eggplant baked pasta. That was good although when I went to get out my feta is was all moldy, so I had to make it with parmesean--it wasn't as middle eastern as I had envisioned.
Didn't make the salad with the ginger vinagrette, but have all the ingredients so will probably make it later this weekend.
I highly recommend the tagine if you like Moroccan style flavors. I like cinnamon and raisins with my savory dishes. If the vinagrette turns out as good as everything else, this has potential to be a great party menu.
Ruthanna, your Spicy Maple Walnuts look yummy. I'm anxious to make some. Sorry your other plans didn't work out...how dare those guy's!!!!
Joan, nice to find a keeper recipe. I'll have to look at the recipe and try it.
Dixie, I'm not a big salmon eater but with that sauce I think I'd like it. Sharon always posts such good recipes.
Here's what I made ~~ Ginger Garlic Shrimp Pasta
It doesn't take long to cook, so you want to have all the prep done before you heat up the pan...
Before I added the cooked pasta
A quick pic before I dug into it. It was really good with lots of garlic and ginger. Yes, I cleaned my plate.
Ginger Garlic Shrimp Pasta
2 tbsp. olive oil
1 tbsp. minced ginger
5 garlic cloves, thinly sliced
340 gr. shrimp (I used a 12 oz pkg of raw frozen shrimp)
1 cup diced tomatoes
1 tbsp. Parsley
1/4 tbsp. Basil
1/4 cup chicken stock
2 tbsp. butter
225 grams Egg Noodle or Angel Hair Pasta (1/2 lb)
Heat oil in pan for 15 seconds.
Add ginger and garlic and cook for 1 minute.
Add shrimp and cook for 2 minutes.
Turn shrimp and add the tomatoes and one-half of the Parsley and Basil for one minute.
Add the chicken stock and cook until the volume is reduced to half.
Add butter and cook until melted.
Add the remainder of the Parsley and the cooked hot pasta.
Mix well and serve
I made a dessert featuring ginger also. Ginger Pear Fruit Gratin with Cream Cheese Topping.
I had canned Ginger Pears last summer and was inspired to use them when I was looking through The Dessert Bible by Christopher Kimball.
You can use any canned or fully ripe fresh fruit.
Put 2 cups of cut up fruit in a broiler proof gratin dish.
2 Tbsp fresh goat cheese
2 Tbsp cream cheese
2 Tbsp half-and-half
1/2 tsp vanilla
1 tsp sugar
Combine and spoon over fruit.
Sprinkle 1 Tbsp of brown sugar over the topping.
Broil for 5-6 min or until the cheese starts to brown.
Serve immediately. Serves 4
My note, I used all cream cheese and went heavy on the brown sugar.
This was easy, fast and tasted excellent. Good way to use canned fruit. I'll try it with fresh soon as good fresh is available.
I started early, I'd made some ginger cookies for dessert, but I made them last night, so a couple of cookies and coffee were breakfast before I went to the farm:
When I got home, I started supper. I had the pork loin chops in the pan browning when I realized I'd forgotten to stop at the store for a pear. Should I stop now and walk up? Nah.....I substituted a Granny Smith Apple. I didn't have dry white wine so I used Moscato and I didn't have scallions so I used red onions. LOL Is it even the same recipe now? I don't know, but it was good:
I had brown rice on the side, it was really good with the sauce from the chops. And more of these for dessert:
Mmmmm. I love ginger.
Everyone's meals look yummy!
I made the Hot and Sour Lo Mein. It was good but not as good as I recalled it being. Next time I will reduce the sesame oil and up the hot chile paste as I had to sprinkle on some chile pepper flakes to get the kick I was looking for.
Thanks Nancy this is fun, can't wait for the next ingredient.
Roll with the punches..... I had planned a Ginger Feast for last night, but then our oldest son announced that as he was going hiking nearby this weekend, he'd like to stay overnight with us (and of course have a free dinner!!!) Hmmm.... as chicken salad isn't his favorite, we decided to go out to eat last night and I'll make the ginger chicken salad this afternoon!
So.... we started the AM with ginger scones for breakfast. They were good, but not as good as my standard recipe. Though I think I'll try swapping out some of the dried fruit in my regular recipe for the crystallized ginger.
Then we loaded up the horses and headed for a 3,000 acre wildlife management area about an 60 miles from home. After a lovely 9 mile ride (we're slowly getting back in shape after a 9 month layoff and Joe's new hip 10 weeks ago), Joe set up the lunch table....
Friday night we had a cold sesame chicken noodle dish that was sort of a "pad thaish" ginger/peanut chicken dish. Very good and there was enough chicken leftover that I made delicious wraps before leaving home with the chicken, some spinach, and a few hot and sweet pickles. For a drink we had a knockoff of Emerils gingerale which involved steeping ginger slices in boiling water, straining and then mixing with Truvia (imitation sugar) and sparkling water.... good but a little too sweet.
Here's our view from the table
We had a relaxing afternoon and Joe says to let everyone know that he really enjoyed "ginger day"! So did I and I'll report in to the WFD thread about wether we like the chicken salad. And since I still have a big hunk of ginger left, I imagine I'll have more ginger dishes in my future!
Oh Nancy - that shrimp dish looks heavenly. And I think I have some canned peaches, so may make your dessert to go with our chicken today.
Mental note to self: don't forget to take pix!
Annie - please mail me some of those ginger cookies. I could use one right now...
Jessy - parsnips?
I didn't take pictures because I wasn't organized enough, and probably chose the wrong recipe to make considering I was starting after I got home from work. Then I discovered I didn't have one of the ingredients I thought I had, so I had to wait for DH to stop and get it on his way home from work. Sigh. But I made Ruthanna's Firecracker Red Beans, and they were delicious! I did think ahead enough to soak the beans over night and get them in the slow cooker yesterday morning, so they were done by the time I got home from work. Thanks, Ruthanna, for a new recipe and a new way to make beans. DH really liked them, and so did I. In addition to the beans, I made a double batch of the rice I'm going to use for the squash dish I'm making today to take with us on our trip, so we had the brown rice and some simple cooked spinach on the side. I figured that with the beans being heavily seasoned, a simple side dish was in order.
This has been fun.
I am marinating the pork tenderloin right now. We are also having a spinach, orange, onion salad with ginger honey dressing. Dessert will be gingered pears and ginger cookies. Is that ginger enough for you??
I won't have the pictures posted by 6:00 since we are eating at 6:00, so don't worry about me being in the drawing for the next ingredient.
This is my first virtual meal!
Glad you enjoyed them, Sally. The recipe is from Mollie Jatzen's "Vegetable Heaven" and her other bean recipes in the book are great. Here's one I make a lot and I forgot that it has ginger in it too.
1 1/ 2 Tbs. olive oil
2 cups minced red onion
1 Tbs. minced garlic
1 3-inch jalapeno chile, seeded and minced
1 1/2 Tbs. minced fresh ginger
1 1/2 tsp. whole cumin seeds
1 1/2 tsp. salt
About 6 cups cooked black beans (or 3 15-ounce cans, rinsed and drained)
6 Tbs. fresh lime juice
2 large ripe mangoes, peeled and minced
Freshly ground black pepper to taste
Heat the oil in a medium-sized skillet. Add 1 3/4 cups of the onion, and the garlic, chile, ginger, cumin seeds, and salt. Saute over medium heat for about 5 minutes. Turn the heat down to medium-low, and add the beans and about half the lime juice. Cook for about 5 minutes more until the beans are heated through and then transfer to a bowl.
Stir in the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir. Grind in some black pepper, then cove and let stand for about 15 minutes to let the sauce develop.
Serve warm, at room temperature, or even cold, topped with the remaining red onion and mango, and some minced parsley or cilantro, if desired.
Good served with plain cooked white or brown rice.
Lpink, Ill add that recipe to this thread as soon as I get it typed out. Its a long one.
Since our brunch plans went kaput, I ended up making some poached butterflied shrimp. DH loves any type of seafood cooked in this broth. I added more broth to the bowl after I took the picture.
1 quart chicken broth
1/4 cup honey
3 Tbs. tomato paste
2 1/2 Tbs. cider vinegar
12 quarter-size slices peeled fresh ginger, cut into thin strips
1/4 tsp. hot sauce
Bring all ingredients to a boil; then lower heat and simmer about 10 minutes. Add shrimp or fish and simmer with the lid on until nearly done. Remove from heat and let stand, covered, for about 2 or 3 minutes. You can add julienned vegetables to the broth (I used snow peas and white mushrooms) and sprinkle the seafood with soy sauce and refrigerate to marinate about 1/2 hour before cooking. Garnish with chopped scallions including the green parts and fresh parsley or cilantro before serving. Add minced garlic to the broth when poaching mussels.
Alrighty - Sunday dinner is now over. The chicken was very moist and tasty. I made rice pilaf and sauteed some green beans in sesame oil and added fresh garlic & lemon zest and sesame seeds. Just a simple chicken dinner, but very good.
Here are the pics of the Asian Plum-Glazed Roasted chicken (before & after cooking):
Doesn't it all look so good! Love those shrimp dishes and Ann's halibut. I also shop at Thrifty's when I'm on Vancouver Island, as does my daughter there.
Looks like a nice simple ginger sauce for the fish.
I went with what I know we both love....the recipe I made to copycat a dish I had in a restaurant in Canada last summer. Teriyaki Chicken Tenders with Stir Fried Vegetables over Rice, the recipe I posted on the first ginger thread, but using Marilyn's Gourmet sauce which is so similar to a teriyaki sauce. We both enjoyed it again and Wolf said he could eat it every day. The flavours just go so well together. So I had to do mine today (Sunday) because we were out on Saturday. Here it is:
There's a bit of everything left over so tomorrow we'll have it as a late supper.
The best laid plans...
We were all set for our ginger dinner, but were called into emergency babysitting duty. I didn't think Chicken with Spicy Cashew-Ginger Sauce would be a real big hit with the two-year-old granddaughter. The chicken got turned into Chicken with Rice, and we'll have to save the Spicy Cashew-Ginger Sauce for another day :-(
Just to clarify something....
Everyone who has posted to either ginger thread #1 or this thread will be in the drawing. Pictures of dinner, not required!
The only change I've made along the way is to extend the qualifying time to midnight, so that everyone has time to post.
Please check this thread Monday...you may be the one that needs to name the next focus ingredient! :)
I only made a half-recipe of the sauce and rice and the only change I made was to use less salt than in the recipe. The sauce was very good not as spicy as I thought it would be. I ended up using it to top microwaved spaghetti squash and it would be perfect with eggplant. The rice looked so pretty with the red lentils. If you use the grey lentils, I think youd have to precook them instead of just the boiling water soak. (Lpink, Elias Market has the best price on red lentils.) It sounds like a lot of ingredients but once I had everything chopped up and measured out, it was easy to make.
2 Tbs. butter
4 cups coarsely chopped onions
4 tsp. curry powder
2 tsp. minced garlic
2 tsp. minced fresh ginger
2 tsp. ground coriander
1 ½ tsp ground cumin
1 ½ tsp. tumeric
1 ¼ tsp. salt
¼ tsp. pepper
1 (20 oz.) can crushed tomatoes (2 1/3 cups)
¼ cup chopped fresh mint (omit mint if fresh is not available)
½ cup red lentils
¼ cup butter
1 ½ cups chopped onions
1 ½ tsp. curry powder (I used Penzeys Maharajah blend)
2 ¼ tsp. salt
½ tsp.pepper
1 ½ cups white rice
2 Tbs. lemon juice
2 ¼ cups water
16 eggs, lightly beaten
1 tsp. salt
½ tsp. pepper
1/8 tsp. cayenne
1/8 tsp. nutmeg
1 ½ tsp. sugar
8 oz. cream cheese
½ lb. butter
2 ¼ tsp. minced fresh ginger
½ cup sliced scallions
Heat the butter in a large saucepan. Add the onions and curry powder and saute until the onions are tender. Add the garlic, ginger, coriander, cumin, tumeric , and salt and cook 2 minutes. Add the pepper, crushed tomatoes, and mint. Bring to a boil, reduce the heat, and simmer 20 minutes, stirring occasionally, until very thick. Set aside.
Pour boiling water over the lentils to cover by an inch and let soak 15-30 minutes or until tender. Drain and set aside. Preheat the oven to 250 degrees. Melt the butter in a large saucepan. Add the onions and saute until tender. Stir in the curry powder, salt and pepper. Add the rice and saute 2-3 minutes. Add the lemon juice and water, cover, and cook about 15 minutes or until liquid is absorbed. Add the reserved lentils, stir and cover tightly. Keep warm in the oven until ready to serve (or cool and reheat later).
Have the tomato sauce hot. Combine the eggs with the seasonings. Cut the cream cheese in bits into the eggs. Melt the butter in a 12" skillet (or use two 9" skillets). Add the ginger and saute 1 minute. Add the eggs and cook until barely set. At the last minute, stir in the scallions. Serve at once accompanied by the sauce and rice.
Note from Frog/Commissary Cookbook: A beautiful dishrich, fragrant, gently spicy, a medley of textures and seasoningsin itself a reason to invite friends in for brunch. On Sundays at The Commissary, we often serve the dish arranged in a long casserole to resemble a brilliant striped flag with the vibrantly red sauce separating the golden eggs from the lentil-dotted rice. If you prefer, make the sauce and rice ahead of time and reheat them before serving.
I hate to post pix. I am NOT a photographer. Besides, the food did not look that great, but it tasted awesome. I invented the dressing for the salad, and Roger loved it better than any dressing I have ever made. He said, It's even better than store bought dressing. Duh..Snort.
So here are my carpy pictures. Truly folks, the food tasted awesome. Just doesn't look great.
We had surprise company stop by on their snowmobiles yesterday afternoon up here at the lake. Nice, but their visit came during the time I had alloted for unpacking & figuring out how to use my new camera. When they left I was running late for preparing dinner, so I'm sorry to say I have no pics to post.
I chose something from Fine Cooking Volume 2. It's beautifully photographed on Page 232. I'll see if I can scan & post it later when I'm home.
The recipe was great. I'm glad we did this ginger dinner that prompted me to try it out.
Peanut-Crusted Tilapia with Frizzled Ginger & Scallions
Serves 2
1/3 cup vegetable oil
3 med. scallions, cut lengthwise into fine matchsticks (about 1/4 cup)
One 2 x 1/4-inch knob of fresh ginger, peeled and cut into fine matchsticks (about 1/4 cup)
Kosher salt
2 tablespoons all-purpose flour
1 large egg
1/2 cup salted peanuts, finely chopped
2 skinless tilapia fillets (about 4 oz. each)
4 teaspoons seasoned rice vinegar, or to taste
Freshly ground black pepper
In a 10-12" heavy, nonstick skillet, heat oil over med-high heat till hot. Add the scallions and ginger and cook, stirring occasionally, until just golden, w/ some green still visible on the scallions, 2-4 minutes.
Remove the skillet from heat and with a slotted spooon, transfer the vegetables to paper towels to drain (leave oil in the skillet). Toss ginger & scallions lightly w/ salt.
Line up 3 wide, shallow dishes. put flour in the 1st, beat egg in the 2nd, put the peanuts in 3rd. Season tilapia w/ salt. Dredge one fillet in the flour. Shake off excess. Dip fillet in the egg, then coat it w/ peanuts. Set on plate & repeat w/ second fillet.
Reheat the oil in the skillet over med-high heat. Add fillets & cook till golden on each side and flesh is opaque & cooked through, 3-4 mins. per side (reduce heat if they brown too fast).
Place the tilapia on dinner plates, sprinkle w/ the rice vinegar & pepper to taste, top w/ the frizzled vegetables and serve immediately.
** My Note** I doubled the recipe and served w/ basmati rice and carrot coins w/ butter & parsley.
I will definitely make this dinner again!
Everything and I mean everything really does look great! As I said earlier, we really enjoyed our meal last night and I'm looking forward to trying a few of these others.
I think this will be a great way for everyone to try out some new and maybe not so new interesting ways to use a certain spice or ingredient.
Thanks Nancy for organizing it!
Finished making dinner and then company showed up, so I will post pictures tomorrow.
For dinner I made Pork tenderloin medallions with chinese ginger and lemon sauce, green beans with walnut-miso sauce,and pineapple and shrimp fried rice. The whole meal was fantastic, with not a spoonful leftover. Will definately be making all three again.
Loved seeing what everyone else made, your meals look fantastic!
Shelley S.
Everyone's dishes look lovely. I made a butternut squash/ginger bisque for my new dish. I wasn't very pleased with it, though my dh liked it well enough. I thought it was way too thick for me. Next time I will double all ingredients except the butternut. This was fun!
Here's my photo of my dinner as promised along with the recipes.
(these looked gross but were soooo good)!
Green Beans With Walnut-Miso Sauce
Yield 4 servings
Time 20 minutes
Adapted from Yumiko Kano
Light (white) miso is the mildest you can find, but the darker misos work well here also.
10 ounces green beans, strings removed
1 inch-long piece ginger
2 tablespoons light (sweet) miso
1/2 cup shelled walnut meats
1/2 teaspoon soy sauce, or to taste
1. Bring pot of water to a boil and salt it; blanch beans in water until they are bright green and just tender, about 5 minutes. Drain and refresh in cold water, then drain again. Place in a serving bowl.
2. Grate ginger over bowl, then place in small fine strainer and press out juice, about a teaspoon. Combine ginger juice with miso, walnuts, 2 tablespoons water and soy sauce in blender and blend until smooth, stopping machine and scraping down sides if necessary. (You may add a little water or soy sauce if mixture is too thick.)
3. Toss beans in sauce, and serve at room temperature.
Pork Tenderloin Medallions with Chinese Ginger and Lemon Sauce
1/2 teaspoon salt
1/2 teaspoon five-spice powder
1/2 teaspoon freshly ground black pepper
1 (1-pound) pork tenderloin, trimmed and cut crosswise into (1/2-inch-thick) slices
Cooking spray
2 tablespoons chopped green onions
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry sherry
1/4 cup fat-free, less-sodium chicken broth
2 teaspoons brown sugar
1 teaspoon grated lemon rind
3 tablespoons fresh lemon juice
1 tablespoon low-sodium soy sauce
2 tablespoons water
1 teaspoon cornstarch
1/4 cup chopped green onions
Combine first 3 ingredients, and rub evenly over pork.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, and cook 1 1/2 minutes on each side or until lightly browned. Remove pork from pan, and set aside.
Reduce heat to medium. Add 2 tablespoons onions, ginger, and garlic to pan; cook 2 minutes or until fragrant, stirring constantly. Combine sherry and next 5 ingredients (through soy sauce) in a small bowl. Add sherry mixture to pan; bring to a boil, scraping pan to loosen browned bits. Add pork to pan; cook 3 minutes or until pork is done. Remove pork from pan using a slotted spoon, reserving liquid in pan.
Combine water and cornstarch in a small bowl, stirring with a whisk. Add cornstarch mixture to pan, and bring to a boil. Cook 30 seconds or until slightly thickened. Serve over pork. Sprinkle with 1/4 cup green onions.
4 servings
Pineapple Fried Rice
Although most are familiar with Pad Thai (a savory rice noodle dish, lightly fried with scrambled eggs, vegetables and sprinkled with ground peanuts), pineapple fried rice ranks up there as one of the signature dishes of Thailand. Piling the rice high in a hollowed out pineapple shell brings a festive atmosphere to the simplest meal. Fried rice is also a wonderful way to use leftover steamed rice. But, please, don't use canned pineapple...........it's just not the same!
Serves 4
2 1/2 cups cooked Jasmine or long grain rice (cooled & fluffed with a fork)
1-2 tablespoons oil
1 cup fresh shrimp (or as many as you like)
100g chopped fresh pineapple
1 tablespoon fish sauce
3 cloves of garlic, cut finely
2 spring onions, chopped finely
2 tablespoons chopped fresh coriander (or as needed)
Put the oil in a wok or large frying pan and fry the garlic with the shrimp over medium high heat. Then add spring onion and 1 cup of the cooked rice. Mix well. Add the remaining rice and stir well. Add fish sauce and pineapple and mix gently until all ingredients have been fried together. When ready to serve, fill the pineapple shell with the rice and garnish with coriander leaves.
The CuliThe Culinary Chase's Note: I usually end up adding more fish sauce (about 1 tablespoon more) as I find it adds the right kind of saltiness to offset the sweetness of the pineapple
Thanks Nancy, this was fun!
Shelley S.
So many wonderful ways to use Ginger.
There are a number of recipes I want to try. Joanm's Indonesian Chicken, Trsinc's oven baked egg rolls, Sharon's Hot and Sour Lo Mein, Annie's cookies, Ruthanna's soup and Indian Scrambled Eggs with Fragrant Rice, Sherry's Pork (your pictures are not crappy),just to mention a few and so many more.
Nancy, thank you so much for organizing this.
OK. I talked it over with a few co-workers and we decided not to go with the obvious (chocolate) since many people would receive that as a gift.
So now even though it is Valentines day I am going to pick my favorite ingredient in hopes of gathering some yummy recipes.
The next cookalong ingredient is... GARLIC
I don't usually write out formal recipes, so please let me know if anything is unclear.
My egg roll filling differs every time, but I did pay attention to how much of what I used when I made the ones above. I usually add left over shredded pork or chicken and omit the mushrooms. Here goes:
Pre-made (store bought) egg roll wrappers
2/3 of a large head of cabbage - shredded
2 carrots - shredded
2 large cans of sliced mushrooms, chopped
2 cloves garlic, minced
1 one inch piece of fresh ginger, minced (it could have used more)
1 teaspoon cooking oil
1/2 tablespoon soy sauce
1/4 teaspoon toasted sesame oil
Hot pepper flakes to taste
Shred cabbage and carrots in food processor. Saute ginger and garlic in cooking oil. Add cabbage, carrots, hot pepper flakes and mushrooms and cook until tender. Add soy and sesame oil. Set aside to cool with pan tilted, or cool in a colander so that any liquid can drain off.
Brush one side of egg roll wrapper with oil of choice (peanut, corn, canola, light olive). Flip wrapper over with the un-oiled side up. Fill and roll. Place seem side down on cookie sheet. Bake in a 450 degree oven until golden and crispy. Turn them a few times so that all sides touch the pan at some point.
This made 17 egg rolls. They do come out crispy but the wrapper is flaky, kind of like philo but not so fragile.
The recipe for the ribs was from Saveur, but I changed it a bit. I didn't like the sound of their cooking method and I don't think it would have worked right. I didn't change the marinade ingredients (except for omitting scallions) and we really enjoyed the flavor. I'll put the link for the original below.
These Cantonese ribs marry honey's sweetness and the mellow bite of ginger with complex spices and succulent pork. The Chinese use a sand pot to slow-cook ribs; look for one in your local Asian specialty store.
3 lbs. baby back pork ribs
2 tbsp. corn oil
1 1⁄2 tbsp. ginger, peeled and mashed into a paste
2 cloves garlic, mashed into a paste
3 tbsp. Chinese rice wine
2 tbsp. apple cider vinegar
1 tsp. five-spice powder
3 tbsp. honey
4 tbsp. dark soy sauce
1 tsp. cornstarch
Saute ginger and garlic in oil until fragrant. Combine the rest of the ingredients - excluding the corn starch - and add the garlic and ginger to this as well. Marinate ribs in this mixture for 2 hours, turning ribs after one hour.
Preheat oven to 350. Remove ribs from marinade and place in a baking dish with sides. Bake uncovered until fork tender, turning a few times. The ribs will exude a lot of liquid.
While ribs are cooking, boil the marinade vigorously for 20 minutes and reduce a little. Add cornstarch and cook down to a thick syrup consistency. Taste at this point. If it is too sweet add a little more cider vinegar (I did).
When ribs are done, move them to a different pan or pour off any liquid that is in the baking dish. Spoon sauce over the ribs and pop back into the oven for about 10 minutes or until the sauce is sticky and shiny.
I'm tagging along here to report back on that Gingered Rice and Apple Stuffed Squash recipe I wanted to try. I posted the recipe on the first Ginger thread. Well, it has potential, but my effort was a failure. It's a long story, but the gist of it was that the squash I chose just never would cook. I baked it much longer than the recipe called for, but ran out of time. I tried to put the whole dish together according to directions, but in the end, it was difficult to eat because the squash just wasn't cooked enough, and was tough. The flavor was good, and I may try it again with a smaller squash ( I chose a large butternut squash). The other disappointment was that it was an ugly dish. All that being said,, I'm going to work on this and tweak it, to try to make it look better and be easier to eat. It certainly was tasty.
A follow up note from me that the Ginger Chicken Salad that I posted up earlier in this thread was awesome!! I wound up making a day later so didn't do pics on the thread. I roasted the chicken instead of broiling it as the recipe called for. Also added a little more lime juice. 1/2 the recipe was adequate to serve 4 as a main dish. Very tasty!!


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Tuesday, Jul 29Earthquake Rattles Southern California
A magnitude 5.4 earthquake shook the Southern California region at 11:42 a.m. (PST). While the quake... More
13406 E. Philadelphia St. Whittier, CA 90608
A magnitude 5.4 earthquake shook the Southern California region at 11:42 a.m. (PST). While the quake... More
The new turf is in place on Newman Field and Aubrey Bonham Track is getting the finishing touches on... More
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Campus Environment 2008: A National Report Card on Sustainability in Higher Education Trends and New... More
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Leaders from Whittier College and the City of Whittier dedicated a historic plaque inscribed with a... More
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The Ortiz Programs, named after Martin Ortiz (Whittier Class of 1948), seek to expand knowledge and... More
In high school, Jenae Nicole Davis '12 was told by her music teacher that she couldn't play the cell... More


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Fan Mats Florida State University Door Mat [E40157]


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Live in au pair, Muswell Hill London, Wanted 25 May 2015 start
We are a friendly family looking for a kind, fun-loving, energetic, experienced female Au pair to help look after our son aged 2 and daughter aged 5, and help with the housekeeping. Ideally we are looking for someone to stay for one year. You wil
- Permanent


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Show off your sense of humor while pract...
If you skip yoga inversions, you're miss...
Yoga benefits your mind and your body, w...
This stress-relieving, knowledge-promoting breathing exercise will help you solve any dilemma.
It relieves stress, boosts your immune system, and even makes you better in bed—plus 27 more!
Who couldn't use a little extra inner peace in their life? This video will help you learn 'loving-kindness' meditation to will help you reach a state of bliss.
The newest workout plan from wrestling champion Diamond Dallas Page combines yoga, strength training, and cardio.
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Handstand may seem impossible now, but perfecting this beginner pose will help get you there!
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Find out which mat was recently ranked No. 1—and four other options equally as great!
Yoga star Tara Stiles' upcoming Make Your Own Rules Diet will nurture your body so you feel and look amazing.


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Hello all, i did a brief search but didnt find what i was looking for. I called a local controls store and told the salesman that i would be using a chest freezer for a keezer. He said they had the johnson A419abc-1 in stock in fairbanks. I am doing this over the phone and while i am supposed to be working. I had my wife pick up the controller. I thought i made myself clear that i wanted a control that the freezer just plugged into and the unit plugs into the wall. I guess johnson makes an A419abc-1C that is wired from the factory. I am not an electrician but i do have general contracting skills...that said, what am i going to be doing when i get home? am i splicing the new controller into the existing power cord of my freezer or into a panel of some sort? again, i realize i am not looking at the controller or my freezer at my desk right now, but i am hoping someone has used this particular model and can offer a few words.
Yeah, they dont come prewired unless ordered from Northern Brewer. I did my own though, its not that hard. There is a pic floating this forum somewhere that shows exactly how to do it. You'll need some wire/extension cord and some soldering skills. If you cant solder, you can use wire nuts. It's a tad small on the inside of the controller, so I ran small lengths of wire from all the inside connections to the outside of the housing, and wired it that way. Just make sure to tape it all off to avoid shorting. I dont have the link to the pic anymore, but I'm sure yuo can find it with a search. good Luck!
Thank you Paul. i found the diagram. I had just done a quick look online and found other controls that already had the plug ins. When she told me it had none i panicked. I was in and out of meetings and thought i would be in for a mess tonight. I dont get shipping as cheap or as fast as you fellas in the lower 48 so i hoped for a control here. I have all the stuff at home to do the job. I have a nut brown kegged, and a stout finishing fermenting so i am eager to get the keezer set up. Thanks again. Scott


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KCBD News 11
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- Local, Regional and National coverage.
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NBC affiliate also serving Muleshoe, Plainview, Lockney, Floydada, Matador, Paducah, Sudan, Littlefield, Hale Center, Abernathy, Petersburg, Ralls, Crosbyton, Idalou, Morton, Levelland, Wolfforth, Slaton, Spur, Sundown, Plains, Brownfield, Tahoka, Post, Denver City, Seagraves, O'Donnell, Snyder, Lamesa, Seminole and Gail.
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I can not care less about the several daily sports updates that I have turned off in the settings. While I like having a convenient way to check Lubbock news I am constantly being updated on local sports which I care little for, let alone to know if they won or loss every single game. Please fix the notifications or only push actual breaking news to every device. Good app with a huge annoyance
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You get notifications at all hours even when they are turned off. I get sports and useless news notifications even though all I have enabled is breaking and weather. I finally gave up and deleted it.
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I once had a recipe for Baked Crabmeat Casserole and can't
find it. Anybody heard of this one?
Home Cookin 4.7 Chapter: RECIPES FROM THIBEAULT'S TABLE
Crabmeat Casserole
From Website of Special Dreams and One Cook.com
5 tbsp Butter
3 tbsp Flour
2 cup Half and Half
2 tbsp Sherry
1 tsp Salt
1 dash Hot Pepper Sauce
1 dash Black Pepper
1 tbsp Butter
1 ea Eggs beaten
2 tbsp Celery chopped
1 lb Crab fresh
1/4 cup Green Onions minced
1/4 cup Onion minced
1 tbsp Parsley minced
1 tbsp Green Bell Pepper minced
2 tbsp Pimentos minced
Make a white sauce of the 5 tablespoons butter and 3 tablespoons flour and
half & half. Saute next 6 ingredients in some butter and add to the white
sauce. Remove from heat. Add sherry. Add a small amount of sauce to beaten
egg. Then add egg to the rest of the sauce. Add salt, pepper and crabmeat.
Put in 1 1/2 quart casserole, sprinkle with bread crumbs mixed with 1
tablespoon melted butter. Bake in 350 degree oven for 20 minutes.


text:
Mortimer's Christmas Manger
Unhappy in his cramped, cold hole, Mortimer Mouse moves into a nativity scene thinking it is the perfect home for him, until he discovers who truly belongs there.
Publisher: New York : Margaret K. McElderry Books, ©2005.
Characteristics: 1 volume (unpaged) :,color illustrations ;,26 cm
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pellet stove insert questions
I'm interested in getting a pellet stove insert, and I've started doing some research but I'm not confident I understand (or believe) the information I'm getting from some folks, so I thought there might be some installers of folks 'in the know' here who could help clarify.
Background: Fireplace/chimney centrally located in a house built in 1870. Fireplace/chimney is dilapidated, and chimney now terminates in attic (done during a previous re-roofing). I want to put in a zero-clearance (ZC) pellet stove insert, run ZC venting up through the old dilapidated chimney, then up through a collar in the roof and cap it as a new vent.
Harmon seems to have a good hardware/features reputation, but the local dealer is telling me that (a) all Harmon inserts are ZC, but harmon sells a seperate ZC "box" for their inserts. The box is too large for my existing space (maybe I could remove the firebrick), but that makes me think the dealer isn't familiar with his own equipment (and he can't do the full install, just the stove- given the complexity of the job I think I should have one person do it all to make sure the venting ends up exactly where the stove needs it). Can anyone here confirm whether the harmon inserts are ZC without that special box?
The Harmon was my top choice due to small size (the fireplace is very small), their claim that the ash box doesn't have to be cleaned as often and the stove can take even lower quality pellets without a problem, and I like the idea of being able to hook it to a room thermostat.
My other locally available options include a pelpro insert, which I can get locally through a hardware store, or quadrafire, through a dealer.
Another question, about the venting - what is the max temperature of the vent gas going into PL piping? I'm wondering if I need to get a triple wall vent pipe to get the ZC, or if there are better (and cheaper) approaches. Some installers are telling me they can just run PVL right up the old (dirty) chimney, but the PVL specs all say 3" clearance, and I don't want to run any risks in that old chimney.
Thanks for any advice,
The Accentra Insert from Harman is able to be installed in a zero clearance setup using Harman's zero clearance box which is sold separately. Harman is a great stove. Among the easiest to clean, and maintain. The thermister control is state of the art, and very easy to use. Plus it's cast iron body looks great. The insert comes in multiple sizes to fit in different sized fire boxes. The zero clearance box only comes in one size, however and is sold separately (as everyone installing this stove will not need it).
Regardless of stove brand (as long as stove is certified for zero clearance install) you would need a full reline if your chimney is dilapidated. It sounds like yours is an even more extreme scenario since there is a gap between the end of the chimney(inside the building envelope) and the roof. This would either take a mason to extend the chimney to the roofline or a very complicated install of rigid pellet pipe from the stove up through the roof. Standard pellet pipe is sufficient to run through your chimney. In your attic (if you did not continue the chimney to the roofline) you would want to make sure to use PL rigid pipe for the entire line, and obey the correct clearance for the pipe (3" standard) and the correct passthroughs for any ceilings, walls or roofline. If you had a mason complete the chimney you should be able to get away with a flex liner. (IMO rigid pipe would be better for you by your description) You may also want to check with your local building inspector. There are many times local ordinances that would override stove installation recommendations...
Here is a link that might be useful: Harmans Zero Clearance Install Specs
I am certainly no handyman, but we got a pellet stove insert for our fireplace a few years ago. Our fireplace is small, (our house was built in 1920) We also had to reline the chimney with a pellet pipe we purchased along with the stove.
We got our stove online from Enviro:
We got the EF3Bi with the gold door and installed it ourselves. It was not very difficult to install and they had good customer support.
On their website they have all the manuals and the clearances information.
Good Luck


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V.23 No.26 | 6/26/2014
Rowdy's Dream Blog #351: Falling Off a Log
By Brutus De Cervantes [ Wed Jun 25 2014 8:16 PM ]
I am trying to follow G as she climbs a tree to get out onto a fallen-log bridge that goes over a deep canyon. I can't seem to make the last step from the tree to the log because my left foot keeps changing into something else. The log bridge shifts suddenly in its notch, knocking G off her balance and causing her to spin around it like a propeller. She files off and falls, hitting her head on a rock with a loud crack.
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Marinate the prawns in the Tom Yum paste and fish sauce, for 2-3 hours.
Saute them in sesame oil till half done.
Add coconut milk.
Bring the mixture to a boil.
Remove at once and pour into a green coconut shell and seal it with atta (wheat flour and water made into a dough).
Put it in an oven on medium heat for about 15 minutes.


text:
The hard Stem sell: trying to get girls to buy into science
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Science, technology, engineering and maths (collectively known as Stem) has a women problem. These areas have always attracted and retained more bo(...)
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- August 13, 2014, 16:00
Nerves were jangling but by no means shredded in Coláiste Chill Mhantáin, the school which featured this year's The Irish Times Leaving Cert diarist(...)
Leaving Cert art: taxing and complex
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- June 12, 2014, 17:30
Drawing from early Christian art right up to graphic design, the Leaving Certificate art paper presented students with a 'thought-provoking' range of (...)
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- June 9, 2014, 18:00
A mix of wordy and nonwordy questions were laid out for Junior Certs yesterday in the second year of a Maths Paper II exam drawn from the new Project (...)
Leaving Cert Irish 1: a kind paper
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In what has been described as the easiest higher level Irish exam in years, teachers are making comparisons with the Junior Cert as higher level stude(...)
Leaving Cert English 2: Heaney goes astray
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- June 5, 2014, 18:40
Examiners sent Seamus Heaney astray again this Leaving Cert, as the poet turned up on the Unseen Poetry section and not in Prescribed Poetry - as many(...)
Leaving Cert Home Economics: Too many topics
- Education
- June 4, 2014, 18:31
Every year it's the same refrain with Home Economics – great topics, just too many of them. This year's ordinary and higher level papers roamed over (...)
Super seven: meet the Leaving Cert diarists
- Education
- June 4, 2014
Ten years ago, the fields at Burkeen, Co Wicklow, were just marked by a back road from Rathdrum to Wicklow town. Now it's the site of hundreds of home(...)
Know The Code: the rise and rise of the CoderDojo movement
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- April 29, 2014, 01:00
The story of CoderDojo is well known: Cork teenager James Whelton set up a computer club in his school, spotted a gap for kids interested in co(...)


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The vector illustration "abstract green summer background" from rioillustrator is available on Fotolia under a Royalty Free license from 1 credit (Credit from $0.74).
Available in AI/EPS and JPEG formats, this vector file may be downloaded for all kinds of professional uses. The V and XV files are delivered in AI/EPS. To modify this file, vector editing software such as Adobe Illustrator, Freehand, or CorelDRAW is required. JPEG files are available in different resolutions (up to 4,472 x 3,354 pixels in 300 DPI).
The author of this picture, rioillustrator also has 3 images in the same series.
To download this vector file, you can buy Fotolia credits or purchase a subscription plan and benefit from the amazing price of $0.19 per image.
The V and XV licenses are vector files (AI, EPS).
To modify this file, vector editing software such as Adobe Illustrator, Freehand, or CorelDRAW is required. All other licenses are JPEG files.