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Chief minister Narendra Modi plans to turn Kutch district into solar energy hub of the country as the area witnesses bright sunshine for the larger part of the year.
"Seeing abundant sunshine in this region, I have no doubt that Kutch will become 'saur urja no desh' (hub of solar energy) in a decade, which will change the district's face further," Modi said at a function held on the Jhara hills to pay tributes to the Kutchi warriors of Jhara war fought 243 years ago, and to mark New Kutchi Year, celebrated on Ashadhi Beej, the second day of the month of Ashadh, on late Wednesday evening.
He said many industrialists were ready to come to Kutch to generate solar power, but did not name them. Stating that post-quake years had seen unprecedented, all-round development of the district, the CM said the Kutch of today was very different from the Kutch of past, when Kutchis had to migrate to earn their livelihood.
Inaugurating 71 new check dams on the occasion, Modi said by successfully adopting drip irrigation system Kutch had set an example of utilising scarce water in an effective manner.
Modi, as usual, came late for the function and was not in his oratorical best. "His speech was dull and drab, possibly due to 'reverses' suffered in parliamentary elections," a disappointed Modi fan said.
Possibly because of this, people started leaving the venue of function even while Modi was speaking. The venue where cultural programmes were organised, was empty. The audience comprised of the CM, top BJP leaders and organisers only. Some people said it was difficult to successfully organise a programme at such a remote place, and, that too, under a shamiana during rainy season.
Incidentally, it rained after arrival of the chief minister at the function.


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California woman faces trial for wearing Google Glass while driving
Published on Jan 16, 2014 8:07 PM
SAN DIEGO (REUTERS) - A woman ticketed for driving while wearing Google Glass, a tiny computer mounted on an eyeglass frame, is scheduled to appear in a Southern California traffic court on Thursday, in a case that raises new questions about distracted driving.
Technology entrepreneur Cecilia Abadie, one of thousands of people testing the device for Google Inc, was stopped for speeding in October by the California Highway Patrol on Interstate 15 in San Diego. The officer then gave her a second citation for using a "monitor" in her car while driving, according to the Highway Patrol.
Ms Abadie quickly posted the news of her ticket on social media.
"A cop just stopped me and gave me a ticket for wearing Google Glass while driving!" she wrote on the Google Plus social networking site.
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'Good picture quality'
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'It consists of 2 speakers of 7 watts power that ensures clear and sharp sound quality with incredible effects.'
'glossy black finish'
'The HDMI and HD-15-pin inputs offer easy connection to your PC, letting you use this high resolution Bravia M-Series as a computer monitor'
'dynamic performance'
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No record of Taylor Kitsch entering Philippines—Immigration
More News from Philippine Daily Inquirer
The Bureau of Immigration on Saturday said it did not have any record of Taylor Kitsch entering the country even as it promised to investigate the Canadian actor's claim that he was turned back by a customs officer when he arrived at the Ninoy Aquino International Airport (Naia) recently.
Lawyer Ma. Antonette Mangrobang, immigration spokesperson, said an initial check of the bureau's computer files showed no record of arrival of a passenger named Taylor Kitsch.
Mangrobang also disputed Kitsch's claim that he had a working visa as there was no record of an alien certificate of registration-identity card (ACR I-Card) being issued under his name.
In an interview with American television host David Letterman on his late night show that aired March 1, Kitsch said he had just arrived in the Philippines when a customs officer told him he had to return to Japan because there were no more blank pages on his passport.
After a long argument, Kitsch said the customs officer eventually let him through.
"We also checked the flight manifests of all airlines from Japan to Manila and it all yielded negative results," Mangrobang said.
Customs Commissioner Ruffy Biazon said Kitsch may have mistaken the Philippines for another country, adding that the Bureau of Customs (BOC) did not have any record in the airline manifests of his arrival.
"Our BOC office checked the manifests of flights coming into Manila. Since Mr. Kitsch said he came in from Japan, he could have arrived only via Naia 1, where most international flights come in, or Naia 2, where PAL flights arrive," Biazon said.
Mangrobang said Immigration Commissioner Ricardo David Jr. had ordered an investigation into Kitsch's story.
"We will also extract footage from closed circuit television cameras at the airport to check if indeed he arrived and was processed in our immigration counters," Mangrobang said.
Mangrobang assured the public that if the investigation showed that immigration officers were responsible, those involved would be held administratively liable and meted out disciplinary penalty. Philip C. Tubeza
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Haiti, Yemen, Uganda, Pakistan, Bangladesh, Congo, Ghana, Botswana, Vanuatu, Uzbekistan, Vietnam, Sri Lanka. What's common among these countries, besides the fact that we average-educated, urban, condescending Indians see them as homes to millions of unfortunate poor who surely deserve better? The damaging answer is: in various global indices that attempt to quantify the all-round well-being of people, India is either clubbed with them or we rank several notches below most of them. The UNDP's Human Development Report, the Global Hunger Index and the Global Food Security Index are damning testaments to the state of the people in India. Food and nutrition security is poor, hunger alarmingly high, over-all human development missing.
What is to be done? Prime Minister Narendra Modi, a majority of Indians believed, has the answer. Sadly, the first noises emanating out of the Modi cabinet indicate that thinking out of the box isn't his strong point.
The Modi government's rush to dilute the Land Acquisition, Rehabilitation and Resettlement Act (LARR), 2013, indicates that he is unwilling, or perhaps unable, to frame India's development debate beyond the obvious: on the one hand is what the UN Special Rapporteur on the Right to Food has termed as 'potentially devastating' 'industrial modes of agricultural production', aka the Green Revolution, and on the other, overdrive for big industries. In this choice between the devil and the deep sea, Modi prefers to be perceived as "pro industry". Hence, the dangerous tinkering with the LARR. The one Act that India's political class, from the mainstream Left to the centrist Congress to the right-of-centre BJP, was forced to redraft in the recent past by active, and often violent, mass movements was the Land Acquisition Act. Weakening it will plunge India into violent social tensions, driving investments away. Modi can either learn from West Bengal's recent eco-political history or, even better, have a heart-to-heart talk with the agitating farmers of the 22 villages within his own pet Dholera Special Investment Region in Gujarat.
But how about shunning both: the high fertilizer, high tech, high irrigation, high pesticide Green Revolution as well as the zeal to steam-roll everything for big industry? Instead, how about investing more money and brains to support 'family and small-scale farming', the rib-cage of Indian agriculture? Experts across the globe now believe that this mode of farming can offer the world food and nutrition security, safeguard agro-biodiversity and boost local economies. The data are stunning: 98 per cent of all farms are family farms, accounting for 56 per cent of the total agricultural production and 70 per cent of the world's food. In Asia, small farmers constitute 90 per cent of the agricultural labour, producing 80 per cent of the regional food. This is why the UN has declared 2014 to be the Year of Family Farming. In India out of around 129.222 million farm holdings, 121.751 millions are owned by family farmers, with farms of less than one to four hectares, accounting for 95 per cent of India's operational holdings. It is, therefore, easy to imagine that a vast number of Indians might directly benefit from a proper policy support to small scale family farming, not to mention its multiplier effect on the rural society. There are huge challenges, however. To script this success story, the government must ensure for the marginal and small farmers access to and control of land, water and other natural resources, to nearby markets, credit, investment and agricultural extension. But the biggest challenge is that of political will, because vested economic interests are at play: interests that are rejoicing at the possibility of diluting the LARR, ensuring the devastation of India's traditional small family farms. Who will take them on?
The author is South Asia Representative, Civil Society Mechanism, Committee on Food Security, UN-FAO


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Hello BBE community and visitors!
I have recorded a review, yes another video, of the BB6 notifications system. It's a mid length review so you won't be watching it forever. I thought it would be necessary to record this for those consumers who haven't the slightest idea what's happening in that little tab. Hit the more button, watch the video and share it with the world.
Hope you enjoyed the review. Don't forget to share on Facebook and Twitter!


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Hello Light is a good highlighting product to use on cheeks, forehead, or the bridge of the nose.
This smooth, illuminating powder gives skin an attractive glow without emphasizing pores or fine lines. The shimmer is subtle enough for daytime wear, but be ware, if you have oily skin any shine will make it look more oily. The only downside is that this product can be a bit messy to apply due to powder being extra-dusty when picked up with a brush. The antioxidants and peptides (anti-aging ingredients) are unlikely to remain stable in a product like this that's routinely exposed to light and air. This isn't the shimmer powder to choose if you want more anti-aging ingredients.
Mica, Dimethicone, Magnesium Stearate, Phenoxyethanol, Tocopheryl Acetate, Retinyl Palmitate, Tocopherol, Magnesium Ascorbyl Phosphate, Hydrolyzed Silk, Collagen Amino Acids, Glycerin, Water (Aqua), Euterpe Oleracea Fruit Extract, Butylene Glycol, Cholesteryl Oleyl Carbonate, Cholesteryl Nonanoate, Cholesteryl Chloride, Palmitoyl Oligopeptide, Palmitoyl Tetrapeptide-7, Vitis Vinifera (Grape) Seed Extract, Aloe Barbadensis Leaf Juice, Hyaluronic Acid, Camellia Sinensis (Leaf) Extract). May Contain: Titanium Dioxide (CI 77891), Iron Oxides (CI 77499, CI 77492, CI 77491).
Strengths: Vitality Cheek Flush; Hello Lashes 5-in-1 Treatment Mascara; Hello Light Anti-Aging Creme Illuminator; Vitality Lip Flush.
Weaknesses: Most IT Cosmetics products are overpriced; the loose-powder products tend to be quite messy; unimpressive eyeshadows; over-inflated anti-aging claims for a majority of the products in the line; the serum seems impressive, but comes up short on its anti-aging promises.
IT Cosmetics (the IT stands for "Innovative Technology") is the creation of Jamie Kern Lima, a former Miss USA pageant contestant and TV news anchor. Lima founded IT Cosmetics in 2008, selling her products in boutique stores and on QVC, then expanding into Canada in 2009. Since then, the line has gotten a lot of exposure with featured reports and stories on network television, including prominent mentions on the ABC reality show Dancing With the Stars.
Other than this abundant television exposure, the main draw of IT Cosmetics is its claim that the company works with leading plastic surgeons from Brazil to create products containing the very latest anti-aging technologies. That sounds intriguing, but is a bit silly when you consider that most plastic surgeons don't know anything about skin care or cosmetic ingredient research. Consulting a cosmetic surgeon about anti-aging formularies is like consulting a taxi driver about how to fly an airplane! You'd think Lima and her team would instead want to consult a dermatologist, but even that's not a slam-dunk for ensuring your anti-aging products are a cut above the rest, given that dermatologists also are not trained in skin-care formulations.
The labels on most IT Cosmetics products reveal a variety of age-defying claims centered around ingredients like antioxidants, peptides, vitamins, and collagen. Those are indeed great ingredients, but because many of IT Cosmetics' products are packaged in containers that expose these delicate ingredients to light and air, any benefit is reduced as soon as you open the jar or compact (something the plastic surgeons from Brazil obviously didn't know).
There are also some distinct weaknesses in the line, including an average yet pricey eyebrow pencil, powder illuminator, and eyeshadow whose performances don't justify the expense (especially not when you factor in the high shipping fees QVC charges).
Of course, IT Cosmetics also has some products that are worth checking out. The line boasts an excellent powder blush, mascara, creme illuminator, hydrating cream lipstick, and many other products—including a full-coverage concealer that is truly full coverage—that are very good. However, while these products are good, they are not so unique that similar products can't be found elsewhere for less money. As with any line that has a mix of good, so-so, and bad products, shopping using our reviews to guide you is a great way to ensure you'll at least get your money's worth, and your skin will be the better for it.
For more information on IT Cosmetics, visit www.itcosmetics.com.
The new Beautypedia Team proudly and unequivocally maintains the commitment to help you find the best products possible for your skin. We do this by relentlessly pursuing and relying on published scientific research so you will have unbiased information on what works and what doesn't-and the sneaky ways you could be making your skin worse, not better!
The Beautypedia Team reviews all products using the same research, criteria, and objectivity, whether the product being reviewed is from Paula's Choice or another brand.
I was looking for a face illuminizer that looked natural. I noticed that Paula's Choice did not have one so I started looking at other products. I did a search on Beautipedia and this one caught my attention as did a couple others. When I went to Ulta they didn't have some of the drug store brand type so I looked at the prestige brands. This one seemed to be the same as others but a little less expensive so I thought I would give it a try. I really do like it and will buy it again.
This is a very nice product. I use only on the tops of my cheeks; directly above and below my eyebrows and occasionally down the bridge of my nose. I do not open the sifter completely....I only expose about 3 or 4 holes and leave the rest covered. I replace the puff each time as well. This method avoids messiness. I use a small, fluffy eyeshadow brush when applying so as not to get product anywhere on my face other than where I want subtle brightness. There is a good amount of product for$
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Wed October 24, 2012
Bill Nye "The Science Guy" Visits Florida Tech
By WFIT
Bill Nye "The Science Guy," visited Florida Tech on Tuesday, October 23rd. He spoke to a packed crowd at Gleason Center for Performing Arts.
Scientist, engineer, comedian, author, and inventor, Bill Nye is a man with a mission: to help foster a scientifically literate society, to help people everywhere understand and appreciate the science that makes our world work. Making science entertaining and accessible is something Bill has been doing most of his life.
WFIT General Manager Terri Wright had the opportunity to speak with Bill Nye at the brand new WFIT 89.5 FM Broadcast Center.


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Sorry! There are no remaining departures for "Local Living Italy: Puglia" (EIPL), but here are some similar trips.
Sharing a rental property with optional day trips and activities, exploring one of Italy's least touristed provinces, strolling the narrow lanes of the historical centre, sipping on a cappuccino looking out at white limestone cliffs towering over the bright turquoise blue sea, sampling regional gastronomic delights.
There are no departure dates currently available for the rest of this season. Some tours only run during parts of the year.
Please Contact Us to inquire about dates for next season, or to discuss other tour options.
Some destinations are best experienced quickly in a single gulp. Puglia, on the other hand, is a place you sip and savour slowly. From a charming apartment inside the walls of an ancient city, this Local Living trip to Italy's boot heel puts you in close contact with the people who are lucky enough to live here full-time. Discover the culinary secrets of the region's age-old winemaking and olive oil trades, learn to make your own pasta, bike down dozens of scenic trails or simply soak up the splendour of your surroundings. Above all, make yourself at home.


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'Crazy Horse' by Teresa Howachyn, of Black Mountain, is part of the Mountain Sculptors exhibit in Tryon.
- Filed Under
Mountain Sculptors, an informal group of professional artists working in three dimensions, presents its annual Sculpture Exhibition beginning today at Tryon's Upstairs Artspace, 49 S Trade St.
The show runs through July 13, with a free public reception 5-8 p.m. Saturday.
Showcasing works of 25 artists from throughout the mountain region, the exhibition coincides with the 10th anniversary of Mountain Sculptors, originally organized by sculptors Fred and Kato Guggenheim. ...


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The -6 bedroom, {[{property_type_label || ''}]} for sale located at 19644 E Ida Drive, Aurora, CO 80015 went inactive on 01/08/2014.
Exquisite Tuscany home loaded with extras, from the custom cabinets in kitchen, great room & dining room--accented with custom leaded glass and German hand-made glass doors---to the top-of-the line Stainless Steel appliances (new and under warranty). Main floor has new hardwood floors, an extra bedroom and laundry room. Master suite is spacious and opens to separate reading/office area and through another archway to the 5 piece bath all new with granite counters and shower. Basement is finished with 2 huge game/family areas, wet bar & kitchenette area as well as extra bonus room and half bath. New deck has an electric awning, pergola covered hot tub and gas grill. This is in the Cherry Creek School dist and close to E-470 and Southlands Shopping Center. Hoa includes tennis & pool.
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Breaking Local News
Roane County DUI Kills One
A serious drunk driving accident in Roane County left one person dead and one severely injured early Thursday. Police have arrested the driver of the pickup truck that ran off W. Va. 36 and hit a house near Looneyville. 23-year-old Chaz Simmons of Spencer is charged with DUI causing death and DUI causing injury. Thirty-year-old Kelly Casto was killed and 38-year-old William Cottrell was severely injured, in serious condition at Charleston Area Medical Center. Police say Casto and Cottrell were asleep inside the house when the accident occurred. Simmons was treated for minor injuries and released.
Hunting Permits Available Now
Hunters can get permits now for two hunts later this year. The Division of Natural Resources says the antlerless deer hunts will be conducted at seven wildlife management areas, three state forests and in 10 counties. The hunts on public and private land will be held from Nov. 25 to Dec. 7, Dec. 19 to 21, and Dec. 28 to 31. A hunt from Oct. 24 to 26 is for private land only. A bear hunt without dogs will be offered by permit only on private land in 19 counties and will be held from Nov. 25 to Dec. 7. Applications are available on the DNR's website, at district offices and through licensed agents. The application deadline for either license is Aug. 19.
Changes Announced in the House of Delegates
West Virginia's House of Delegates Speaker Tim Miley announced changes Thursday that included Majority Leader Brent Boggs and Finance Chairman Harry Keith White exchanging their posts. Miley had been Judiciary chair when delegates elected him speaker last month. Miley has promoted Vice Chairman Tim Manchin to take over that major committee. The Democrats also hold a slim majority in the House, occupying just 54 of its 100 seats.
Two Firefighters Injured
Two firefighters were injured battling a house fire in Marmet last night. The home that caught fire was on Route 94. The condition of the firefighters hasn't been released.
Kanwawha County Pools to Close Early This Summer
Swimming pools around Kanawha County are going to close early this year since school starts August 9th. Pools will stay open on Saturdays and Sundays through Labor Day weekend, but the last day they'll be open during the week will be August 9th. That's pools across the county. It's also possible city pools in Charleston will close early as they lose lifeguards, but no final decision has been made.
Meth-Making Materials Found Inside Truck
The investigation continues after meth making materials were found inside a truck this week. Someone called police with a tip that meth was being made inside a home on Stuart Street on Charleston's West Side. Officers didn't find anything inside the home, but a truck that was parked nearby had meth-making materials. They towed the truck to continue the investigation, and they're still looking for the owner.
Police Look for Debit Card Thieves
Charleston Police are looking for two men they think used a stolen debit card to buy cigarettes and lottery tickets. The men were caught by store surveillance cameras at a Kanawha County covenience store, and detectives think the card was used at several other locations around the county as well. One suspect drives a maroon Nissan sedan, and the other suspect was a passenger. Anyone with information should contact Charleston police.
Two Arrested in Copper Theft Case
Charleston police made a bust this week in a copper theft case. 21-year old Brittany Renee Vandale and 22-year old Jerrith Edward Witt, both of Charleston, have been arrested and charged in the case. Police say they stole hundreds of pounds of copper from Charleston's East End. Officers think they stole several copper downspouts and copper piping all over the East End, and they could face additional charges of burglary and transfer and receiving stolen property.
No Injuries in Airgas Fire
Firefighters from Bancroft, Nitro and Poca responsded to a small fire at the Airgas plant in Putnam County yesterday. The blaze was put out quickly and there were no injuries, but the plant may still be on edge after a series of explosions in May. Two workers were injured then.
Coal Miner to Receive New Award
A West Virginia coal miner will be honored with a new award at an annual gala celebrating the occupation. "Rocket Boys" author Homer Hickam will present the "Homer Hickam Collier Award" to a working coal miner who epitomizes the spirit, dedication and skills of the mining profession. The new award is one of several to be given out at the 2013 Miner's Celebration. The gala is Oct. 3rd.


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Property Details
House, 3 Bedrooms, 3.5 Baths, 6 Sleeps
Located in the famous Boulders Resort is this beautiful 3800 sq.ft,
2007 Sante Fe style 2 story
home. With no neighbors on either side you will enjoy the quiet
desert surroundings in a secluded
cul-de-sac neighborhood. The lower level offers 2 Master Suites with
king size beds, (2 port-a cribs), Den/Office with
sofa, Designer Kitchen, Breakfast Room, Great Room with gas
Fireplace, Formal Dining Room, Powder
Room, Laundry Room equipt with washer/dryer and utility sink. Both
inside and out are beautiful
flagstone flooring. Upper Level
is the seperate Guest Quarters
with 1 queen size bed, walk up bar and deck with Mountain and Sunset
Views. Fenced back yard living
includes Pool, Spa, and firepit.
Recent Review
About the Owner
2 Reviews
2 traveler reviews
Fantastic Mini Mansion !!!
I had the pleasure of stay with my 86 year old mom and sisters, mom fell in love with the pool.This home has everything you could imagine plus more a mini Mansion. GREAT Library really enjoyed
The floats for the pool were great !! Look forward to returning in July
Activity and Interests
Hiking, Biking,sightseeing, golfing, spa and swimming.
Rental rates
- Weekly Rate: $2150 - $2850
Monthly Rate: $7000 - $10500
Jan-April.........$10400/Month Weekly/$2850 7 night min.
May-Sept..........$7300/Month Weekly/$2150 7 night min.
Oct-Dec...........$8500/Month Weekly/$2400 7 night min.
Holiday Pricing: Please Inquire
Owner will include up to $300 per month for utilites or $75 on a weekly rental (gas and electricity)
Cleaning fee required $225.00 (additional fees will be required if stays are greater than two weeks)
Security Deposit required $500.00 (refundable)
- 12
- Available
- 12
- Unavailable
- 12
- Today
Property Type
- house
- Adventure
- Family
- Luxury
- Romantic
- Spa
Pool / Spa
- Hot Tub
- Outdoor Pool
- pets not allowed
Sports & Adventure Activities
- golf
- 3 Bathrooms,
- 1 Half Bath
- Bathroom 1
- Bathroom 2
- Bathroom 3
- Half Bathroom
- 3 Bedrooms, Sleeps 6
- Bedroom 1
- Bedroom 2
- Bedroom 3
- Gas Fireplace, Phones throughout the home, central Air Conditioning/Heating, 4 TV's with Cable, Stereo System including rear patio Speakers, Fax/Copier machine, Kitchen fully loaded with 2 ovens, microwave, built-in luxury refrigerators with icemaker, warming drawer, high end 6 burner cook top, dishwasher, filtered water faucet, built in kitchen desk, walk in pantry, granite counter tops, island with bar stool seating and anything you would need to make a goumet meal. Upstairs in the Guest Quarters is the walk up bar with sink, cabinets and quiet built in refrigerator with icemaker. Bed, Bath, Kitchen and pool Linens are all provided. The unique outdoor living area provides flagstone decking, Gas BBQ, Gas Firepit, and beautiful pool/spa. In the mornings have your breakfast on the patio table listening to the water fall and fountains from the pool. In the evenings enjoy the strategically placed low voltage automatic lighting placed around the property. Please call or e-mail to inquire about the beautiful home.


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Lost on the way to the End of the World
View Single Post
El Explorador
Radical Explorer
Joined: Apr 2011
Location: Guatemala City, Guatemala, and going down!
Oddometer: 288
Time in transit again. I ride, digest the events of the journey so far, and lose myself in translation as the odometer spins steadily.
A rusty bridge with vines interlaced through the latticed steel beams stirs me from my reveries and off track. Further investigation leads me to discover the Wild Turkey Distillery, and as usual Lost proves herself a more than capable trespasser - barriers made for four wheels mean little to her two.
Some clambering and and wild turkeys later (yeah they actually have wild turkeys wandering around the distillery. In case anyone comes to challenge their cred?) I also found this cool looking thing.
So much to know.
The ride down through the Natchez Trace is dreamlike, the hills roll and the road curves endlessly repeating for 444 miles. I make it a fair way down, but the sun sets on the Trace and I set up the hammock at one of the many nature trails. On one detour I saw a lady selling fresh produce and decided to spice up my menu; for a dollar she gave me a basket of okra, a sweet potato and an onion. Add some of my trusty
chile de Coban
and dinner is delicious. Fireflies burn crazy neon lines across my vision in the dark, hundreds of them calling out for mates with their bioluminescent dance. I decide not to put up the tarp so I can watch them; the trees will cover me from rain long enough to set it up should I need it.
More of the same beautiful riding takes me down to Natchez, and then I'm riding interstates through Baton Rouge. At one point I notice what appears to be a vine covered mansion through an overgrown drive right off the highway. A U turn later I'm riding through a badly deteriorated estate; dilapidated towers watch my trespass impassively from either side. Pulling in front of what turns out to actually be a rather small property and an old Caddy that clearly hasn't moved in years I look for signs of habitation. Nothing indicates anyone is taking care of the place, but the windows are suspiciously clear. I can't see through into the darkness within. I listen for a reaction to my presence. Nothing. I leave the keys in the igition, on, as I cautiously begin to explore.
The light through the overgrown canopy is just taking on that golden evening hue, and I hunt for the right angle to capture the car and greenery. I can just barely make out someone calling out as I ready the camera. Shit.
I think they're just yelling "hello", so I decide to try the Stupid Tourist routine. "Sorry, I thought this place was abandoned, I just wanted to take some photos, I'll get off your property".
Clearly this place does not belong to whoever is inside. But I'm still not sure I want to meet the current tenants. A small dog comes racing out, yapping furiously. The voice yells "That's fine, take all the photos you want".
What's happening behind those inscrutable windows? Calling for backup? Loading the shotgun? Masturbating furiously?
I decide to risk it. This place is cool, the voice sounded feeble. Real gangstas live in cities with people to push around, we're directly off the highway in the middle of nowhere, and this fellow won't even show himself. I turn off the ignition, but leave the keys in and stay close to the bike just in case. The dog quickly submits to me after I throw him a piece of jerky. Some rapidly composed shots later, I get the hell out of dodge, marvelling at the oppressive presence of an encroaching wilderness that almost seems to say, "Humanity is lost here; soon this place will be alive again". I try again farther down the road, this time there's nothing but golden orb weaver spiders (massive, evil looking demons as big as your face; webs strong enough to catch birds).
I ride on towards New Orleans.
Night falls, I'm riding down the highway, and these strange spindly citadels covered in diamond lights beckon off in the distance. I finally pass one up close. The sign says polyethylene (?) processing plant. It's gorgeous, noctilucent clouds pumping out from tower stacks by the delicate looking structures. It looks like something out of Blade Runner. So I take some shots from the highway, but this deserves more detail. I pull in, ask at the front gate - sure, no problem they tell me.
I've got the tripod set up and am two shots in to a panoramic scene when a security car pulls up. I'm asked if I have any weapons, and patted down with my hands behind my head. "Welcome to Louisiana, eh?" I remark.
The guy is actually pretty decent about it, and I'm cooperating. My stuff is too dispersed to make a run for it, and besides what's the worst that could happen. He explains that this is an oil refinery. Oops.
It's when he tells me I'm going to have to wait for the police to come by and look at my camera that the warning bells sound. Okay, so I can delete the shots of the refinery... but what if he browses back a couple? I have barely taken any shots since passing by these nuclear plants in the mist and taking a ton of shots
. This guy has been throwing around the Homeland security card, like that justifies his treating me like a terrorist. But I can see how things might start to look bad, and remember I also have a bunch of shots of a generating station in Kentucky...
Now, I realize these people are trained, and have procedures, and in all fairness he is being pretty nice. But lets just look at the facts here. I took a bunch of great shots of the facility by standing on their sign by the road, crews rolled right on past me in trucks as I snapped away before coming up and announcing myself. So first of all, anyone could have taken these shots from the highway and just rolled off. And secondly, I am clearly not trying to be discreet here. Making me wait for the cops is a dick move. These are just the kinds of automata I despise - those who prefer to squander their human potential by sleepwalking through templates rather than examining their actions. Such a waste of free will. It's like a cop giving you a ticket for going 5 over. Yeah it's against the law, but the law exists so it can be enforced when it must, not at every possible opportunity. Anyway, there endeth the rant.
Nothing I can do but wait at this point, I don't know the laws here. It's decision time. I've heard you can recover deleted photos from a card... so I erase the whole thing. "Oh, you wanted me to wait until the police showed up? Sorry, I already deleted everything." We've gone through the procedure, and the fellow is joined by another security officer. With no template to follow, a more human conversation unfolds as I tell them what I am doing and where I am going. They have no mixed feelings towards New Orleans. The fellow who stopped me is a cop there also, and their unthinking bias is clear as they tell me to watch out for the blacks, the fellows who hold their guns sideways to shoot, the grifters who will get their big buddies to roll you right on the main streets in public. The cop arrives and it's a straightforward release, I have no information to give him they security didn't already get - I'm a vagabond, no phone, no address. I don't get a hard time about it, though he does insist on getting my dad's number so he can confirm my identity.
He chips in his two cents - "There's a bad part of town you should avoid. It's from the 'Welcome to New Orleans' sign to the 'Leaving New Orleans' sign;" the security folks tell me four of his fellow officers just got shot to death yesterday so I can understand how opinions in their circles may be polarized on the subject of crime in the city. I'm sent off on my way, with a warning not to try again as I'm now in their system.
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My favorite "sandwich" of the moment is so simple and a play on traditional lox & bagels and gravlax. Smoked salmon toast couldn't be easier… simply toast your favorite crusty bread (I like Whole Foods' Farmer Bread), spread with cream cheese, top with capers, thin red onion slices, smoked salmon (I like gravlax style with dill–but you can get any kind you like), and add fresh romaine leaves or tomatoes or radishes (or all three.) I eat this "open face," with 2 piled high-toasts ready for my tummy. Pure bliss. Simple. Quick. Healthy.
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Italian Wedding Soup with Kale
Winter, why oh why won't you go away and come again some other day? It's been a brutal few months, oh so cold and covered in snow. With another forecast in sight for MORE snow, what's a girl to do but warm up her tummy. Nothing ever seems more cozy to me than a hot bowl of soup. I've been rotating between this recipe for Italian Wedding Soup with Kale and a super easy Split Pea with Ham Soup (might post on that later) all Winter. My version of Italian Wedding Soup sometimes contains escarole and sometimes kale. When using escarole, I chop up the tough dark green leaf tips to use in the soup and save the heart/lighter green leaves to be served raw in a salad. To keep this super fast, I purchase pre-made teeny meatballs from our local Italian speciality foods market. If you can't find those, you can easily make your own. Just Google it–or do your favorite mix of ground pork, dark meat turkey, or beef with egg, grated parmesan, chopped fresh parsley, a little bread crumbs, and salt and pepper. You can brown the meatballs first before adding to the soup or just throw them in boiling broth raw and they'll be cooked in no time. Stay warm out there. And for those of you that live in warmer climates, I hate you. (No not really. I actually want to be best friends with you so I can come and visit.)
Italian Wedding Soup with Kale
Serves 4-6
2 tbsp butter or olive oil
2 stalks of celery, chopped
1 large carrot, peeled and chopped
½ large (or 1 medium) yellow onion, peeled and chopped
1-2 cups of pre-made mini-meatballs (depending on how meaty you want your soup), defrosted if previously frozen
1 cup of small soup pasta (I like acini di pepe, ditalini, or orzo)
2 cups of chopped kale
8 cups chicken stock (my favorite brand: Kitchen Basics)
salt and pepper
Garnish: freshly grated parmesan or pecorino romano cheese
In a heavy dutch oven pot, melt 1 tbsp. butter or olive oil over medium heat. Add chopped vegetables, add salt and pepper, and cook until softened. Spoon all of the vegetables into a bowl and set aside. Add remaining butter or olive oil to the pot and drop in mini-meatballs. Cook until just browned. Add back in cooked vegetables and stir to combine. Add 8 cups of chicken stock and bring to a boil. Once boiling, reduce to a strong simmer. Add the dried pasta and cook in rapid simmer until cooked through. Drop the kale in the pot and stir. Let simmer until kale is wilted and soft. Check for seasoning. If needed, add salt and/or pepper.
Ladle soup into serving bowls and top with freshly grated parmesan cheese. Enjoy with a crusty piece of bread.
Escarole Salad with Chicken, Radish, Feta, and Pumpkin Seeds
My perfect equation for an entree salad is:
base lettuce + veggies/fruits + protein + crunch + dressing = salad awesomeness
At this time of year with the holidays quickly approaching, I try to be as healthy as I can be on weekdays, especially at lunchtime. Following the 80/20 rule (80% eating healthy, 20% eating what you want) is always a good approach for maintaining weight and good health. Healthy entree salads fit into the workday beautiful–either packing it up at home and bringing to work in a Tupperware (dressing on the side), hitting a local salad bar, or ordering in a restaurant. There are so so many variations you can try, and feel good about your choices. Look for an upcoming post soon on some of my other fave salad options.
This particular combination has become my go to for lunch these days. And I actually use (gulp) a bottled dressing I found at a local grocery store called "Pine Club" House Dressing. It's sold in grocery stores in the Ohio area, but you can also order it online here. It's a classic vinaigrette with a touch of sweetness that really compliments the salty feta.
Escarole is one of the most underrated and underused greens. It's a go-to for cooked or soup greens but not used raw enough. I love using the inner, light green, more tender leaves in salads and saving the outer, dark green, thicker leaves in soups (like Italian Wedding Soup, for instance.) In this treatment, the inner leaves are chopped into bite-size pieces, alongside sliced radish, sliced radicchio, crumbled Greek feta, sliced grilled chicken, and quick olive oil-roasted and salted pumpkin seeds. The combination with the slightly sweet Pine Club dressing checks off all of the satisfaction boxes of crunchy, salty, sweet, tangy, bitter, and smoky. (Note: if you're not able to locate Pine Club dressing, you could mimic the dressing easily with an apple cider/canola oil/sugar/salt/garlic vinaigrette like this one.
Escarole Salad with Chicken, Radish, Feta, and Pumpkin Seeds
Recipe courtesy OlivetoCook.com
Serves 2 entree size salads, 4 side salads.
1 head of escarole, outer leaves set aside for another use
1/4 head radicchio
4 radishes, thinly sliced
1/2 cup crumbled fresh Greek feta
1/4 cup roasted, salted pumpkin seeds (Mix raw pumpkin seeds, 1 tsp olive oil, and pinch of salt in pan and roast at 350 degrees until seeds are lightly browned and start to pop, about 10 minutes.)
2 grilled, boneless, skinless chicken breasts, thinly sliced
Pine Club dressing (source)
Chop escarole and radicchio into bite-size pieces, rinse thoroughly under cold water, spin dry. Add all ingredients except for pumpkin seeds and dressing to bowl. Pour on dressing to taste, thoroughly toss together, add a pinch of black pepper, and toss together again. Serve salad into serving bowls and top with pumpkin seeds. Enjoy.
Mortadella Fattisu with Pistachios
One of my three favorite food groups: pasta, cheese, and wine. You can imagine my glee when my hubby surprised me the other day with a cookbook from Flour + Water, a hit pasta and pizza restaurant in San Francisco. The cookbook is simply named Flour and Water: Pasta.
In my never ending quest to master homemade pasta, you will be seeing many of my attempts at recipes from this book over the next few months. Just by doing this first recipe from the book I learned 3 awesome new techniques: how to really make dough by hand, how to properly run dough through a pasta machine, and how to make pan sauces. Now, it's not like I haven't done those last 3 things before–I just didn't do them as well as I could have.
This ravioli dough is truly luxurious. It's so egg-y–the yellow color is gorgeous, and the texture is as smooth as can be imagined. Please see my post Ravioli Dough for the full details and recipe.
Once the dough is made, rested, and pressed and stretched into sheets, I (along with my hubby and friend Sean) made these cutie pie, caramel-shaped pasta shapes.
Once the pasta was boiled to al dente, I added it to the sauce. On the sauce… The key is to keep the fattisu moving quickly as you're swirling them in the sauce, being careful not to cut into any of them. This was tough with 70+ fattisu all at once, so I'd suggest using the biggest pan you have. I suppose you COULD do it in 2 batches, but I don't have the patience for that. Also, Chef McNaughton suggests continuing this process until the sauce coats the back of the spoon or when you drag a spoon across the bottom of the pan, the sauce stays separated for a few seconds. He's absolutely right to do that, but for me, once the sauce was at that point, I turned off the heat, and started to serve 4 portions, 1 portion at a time. That extra few minutes of portioning meant that my sauce continued to thicken and thus was less "sauce-y" by the time I finished. Thus, I'd recommend increasing the chicken stock AND stopping the sauce/fattisu tossing juuuuust shy of the "coat the back of the spoon" phase.
Now, how did it all taste? Some parts awesome, some not so awesome. The idea of adding vinegar and mustard was intriguing to me. Mustard??? In pasta?? It really worked to balance out the rich mortadella. And mustard and cabbage are a traditional combination. But the mustard/vinegar level was just a bit TOO high for me–it overpowered some of the elements. I'd probably reduce those levels a bit to achieve a better balance. Those critiques aside, the dough was incredibly tender, the combination of textures was so pleasing. For the 4 of us eating, there wasn't a morsel left in our bowls. I'd call it a win.
Mortadella Fattisu with Pistachios
excerpted from: Flour + Water cookbook by Thomas McNaughton
2 tablespoons olive oil
1 pound mortadella, cut into ½ -inch cubes (450 grams)
1 small yellow onion, cut into small dice (150 grams)
1 tablespoon unsalted butter
1 large savoy cabbage, cut into 1-inch dice (360 grams)
½ teaspoon kosher salt
1/3 cup white wine (75 milliliters)
1 tablespoon whole-grain mustard
1 tablespoon apple cider vinegar
1 1/3 cups freshly grated Parmigiano-Reggiano cheese (I42 grams)
To Finish
1 ½ cups pork or chicken stock (355 milliliters) or store-bought (Note: I suggest increasing to 2 cups. I used store-bought chicken stock.)
5 tablespoons unsalted butter (71 grams)
2 teaspoons whole-grain mustard (Note: I suggest reducing this to 1 teaspoon)
1 tablespoon minced fresh Italian parsley
1 ½ teaspoons apple cider vinegar (Note: I suggest reducing this to 1/2 teaspoon or none at all–worth experimenting with.)
Kosher salt
Freshly grated Parmigiano-Reggiano, for finishing
2 tablespoons pistachios, toasted and coarsely chopped
To make the filling, in a 12 inch sauté pan, heat the olive oil on medium-high heat until hot but not smoking. Add the mortadella and cook, stirring occasionally, until lightly browned, about 4 minutes. Remove the mortadella and reserve. Add the onion and cook until tender, about 8 minutes. Add the butter, cabbage, and salt and cook over medium heat for 2 minutes. Add the white wine and cook until the pan is almost dry, about 12 minutes. Transfer the cabbage to the work bowl of a food processor fitted with the steel blade and pulse until it's finely diced; add the mortadella and onion-cabbage mixture and continue pulsing until the filling is coarsely pureed. Fold in the mustard, apple cider vinegar, and Parmigiano-Reggiano and let cool completely before using. Once cooled, refrigerate or freeze, covered in an airtight container, until ready to use. Frozen filling can be thawed in refrigerator for 24 hours. You should have about 4 cups. The filling will last 2 to 3 days refrigerated. (Note: I had WAY too much leftover filling. So you can cut back some of those ingredients if you like, but be careful, proportions are very important.)
Dust 2 baking sheets with semolina flour and set aside.
To make the pasta, using a pasta machine, roll out the dough until the sheet is just translucent. Cut a 2-foot section of the dough sheet and cover the rest of the dough with plastic wrap.
Using a straight wheel cutter or a knife and a ruler, cut the pasta sheets into rectangles measuring 2 ¼ inches x 2 ¾ inches. Using a piping bag or a spoon, place 1 teaspoon of filling in the center of each rectangle. Fold one long edge just over the filling (like you are folding a letter) and then roll through to finish the fold. Use a spritz of water from a spray bottle to help seal if necessary. Gently press out the air around the filling by running your fingers from the tip of the triangle downward, creating one airtight lump in the middle. Twist each end of the pasta 180 degrees (one half turn) in opposing directions and flatten the ends so the pasta looks like a wrapped caramel.
Trim the edges using a fluted wheel cutter. Working quickly, place the fattisu on the prepared baking sheets, spaced apart, until ready to cook. Don't let the fattisu touch each other or they may stick together. Repeat until you run out of dough or filling. You should have about 50 to 60 pieces. (Note: I had 70/75 and I threw away the duds.)
To finish, bring a large pot of seasoned water to a boil.
Bring the stock to a simmer in a 12-inch sauté pan over high heat and reduce by half. Once the stock has been reduced by half, add the butter.
At the same time, drop the pasta in the boiling water.
Add the mustard and the parsley to the pan. Once the pasta is cooked 80% through, until almost al dente, about 2 to 3 minutes, add it to the pan, swirling until the sauce coats the back of a spoon. Add the apple cider vinegar and cook until the pasta is tender, about 2 minutes. Season with salt.
To serve, divide the pasta and sauce between four plates. Finish with grated Parmigiano-Reggiano and toasted pistachios.
Ravioli Dough
This dough. We've all read recipes and seen videos of building a "well" with the flour. That's not new here. What IS new to me with the dough is how precisely perfect it is. Most recipes call for "adding more flour as needed" when it sticks to the board. Not here. I followed the ingredients and measurements precisely and the dough needed absolutely nothing else. I whisked up every flour glob on the counter into the dough. It all came together beautifully.
Once all the bits were incorporated, I kneaded it and kneaded it and it just became more and more silky, more and more homogeneous. Gorgeous. Chef McNaughton describes it as "adult play-doh." Perfect description. This recipe can be used for ANY stuffed pasta: ravioli, agnolotti, plin, tortellini, etc.
After the dough rested, I divided it into 6 even pieces, just to make passing it through the pasta machine easier. His technique here again is mastery. Please also follow these instructions exactly. I was never able to get my pasta sheets to the correct width before–now I can based on his steps. (I took the time to type all of these details out because I truly believe they should be followed carefully.)
I used this dough to make Mortadella Fattisu with Pistachios, more details here. This dough is used throughout the book for any stuffed pasta recipe. It will certainly always be my GO-TO in the future.
Rav Dough
excerpted from: Flour + Water cookbook by Thomas McNaughton
Makes 556 grams/19.6 ounces of dough
360 grams 00 flour (2 well-packed cups, unsifted)
5 grams kosher salt (1 teaspoon)
100 grams whole eggs (1/2 cup/about 2 large eggs)
90 grams egg yolks (1/3 cup/5 to 6 yolks)
6 grams extra-virgin olive oil (1 ½ teaspoons)
Step One: Mixing
To start, place the flour on a dry, clean work surface, forming a mound about 8 to 10 inches in diameter at its base. Sprinkle the salt in the middle of the mound. Using the bottom of a measuring cup, create a well 4 to 5 inches wide, with at least a half inch of flour on the bottom of the well. Slowly and carefully add the wet ingredients (eggs and olive oil) into the well, treating the flour as a bowl. Using a fork, gently beat the eggs without touching the flour walls or scraping through the bottom to the work surface. Then, still stirring, begin to slowly incorporate the flour "walls" into the egg mixture, gradually working your way toward the outer edges of the flour, but disturbing the base as little as possible. If the eggs breach the sides too soon, quickly scoop them back in and reform the wall. Once the dough starts to take on a thickened, paste-like quality (slurry), slowly incorporate the flour on the bottom into the mixture.
When the slurry starts to move as a solid mass, remove as much as possible from the fork. Slide a bench scraper or spatula under the mass of dough and flip it and turn it onto itself to clear any wet dough from the work surface. At this point, with your hands, start folding and forming the dough into a single mass. The goal is to incorporate all the flour into the mass, and using a spray bottle to liberally spritz the dough with water is essential. It is a very dry dough, and it cannot be overstated how important it is to generously and constantly spritz to help "glue" any loose flour to the dry dough ball. (Note: I did not need to spritz at all–maybe my eggs were bigger, but no need for me here.) When the dough forms a stiff, solid mass, scrape away any dried clumps of flour from the work surface, which, if incorporated in the dough, will create dry spots in the final product.
Step Two: Kneading
Kneading is an essential step in the dough-making process: it realigns the protein structure of the dough so that it develops properly during the resting stage that follows. Kneading is simple: Drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pickup and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate, and repeat for 10 to 15 minutes. This is how Italian grandmas get their fat wrists.
Pasta is easy to underknead but virtually impossible to overknead (unlike bread, where each type has its sweet spot or ideal kneading time). That said, even though the dough cannot be overkneaded, it can spend too much time on the worktable—and, as a direct result, start to dehydrate and be more difficult to form into its final shape. For best results, I think a 10 to 15 minute range is a solid guideline. When the dough is ready, it will stop changing appearance and texture. The dough will be firm but bouncy to the touch and have a smooth, silky surface, almost like Play-Doh. Tightly wrap the dough in plastic wrap.
Step Three: Resting
At this stage, the flour particles continue to absorb moisture, which further develops the gluten structure that allows pasta dough to stand up to rolling and shaping. If you plan to use the dough immediately, let it rest at room temperature, wrapped in plastic, for at least 30 minutes prior to rolling it out (the next step). If resting for more than 6 hours, put the dough in the refrigerator. lt's best to use fresh dough within 24 hours. Under proper refrigeration, the dough will hold for 2 days, but I try to avoid letting it rest that long, simply because the eggs yolks will oxidize and discolor the dough. It won't affect the flavor or the texture, but the dough will develop a slightly off color and a grayish-greenish hue. (This has happened to me before–it's just ain't pretty. Use same day.)
The Final Step: Rolling Out the Dough
Rolling is the last phase of the mixing process. Rolling out pasta by machine—whether it's a hand-crank model or an electric one—should be a delicate, almost Zen-like art. You can only roll out dough that has rested for at least 30 minutes at room temperature. If it has rested for longer in the fridge, give the dough enough time to come back to room temperature. The fat content of pasta dough is so high that it will solidify when cold, so it needs to come back to room temperature to be easier to roll. The process for rolling sheets of pasta dough is the same whether you have a hand-cranked machine or an electric one, like we have in the restaurant.
To start, slice off a section of the ball of dough, immediately rewrapping the unused portion in plastic wrap. Place the piece of dough on the work surface and, with a rolling pin, flatten it enough that it will fit into the widest setting of the pasta machine. You do not want to stress the dough or the machine. lt's crucial to remember that whenever the pasta dough is not in plastic wrap or under a damp towel, you're in a race against time. The minute you expose the pasta to air, it starts to dehydrate. This creates a dry outer skin that you do not want to incorporate into the finished dough; the goal is to create a dough of uniform consistency. Our dough is purposely very dry. We do not add any raw flour in the rolling process. Extra flour added at this point sticks to the dough and, when cooked, that splotch turns into a gooey mass, a slick barrier to sauce. It dulls the seasoning and flavors of both the dough and the finished dish.
Begin rolling the dough through the machine, starting with the widest setting. Guide it quickly through the slot once. Then decrease the thickness setting by one and repeat. Decrease the thickness setting by one more and roll the dough through quickly one more time. Once the dough has gone through three times, once on each of the first three settings, it should have doubled in length. Lay the dough on a flat surface. The dough's hydration level at this point is so low that you'll probably see some streaks; that's normal, which is the reason for the next crucial step: laminating the dough.
Using a rolling pin as a makeshift ruler, measure the width of your pasta machine's slot, minus the thickness of two fingers. This measurement represents the ideal width of the pasta sheet, with about a finger's length on each side, so there's plenty of room in the machine. Take that rolling pin measurement to the end of the pasta sheet and make a gentle indentation in the dough representing the measurement's length. Make that mark with a crease and fold the pasta over. Repeat for the rest of the pasta sheet, keeping that same initial measurement. For best results, you want a minimum of four layers. Secure the layers of the pasta together with the rolling pin, rolling it flat enough that it can fit in the machine. Put the dough back in the machine, but with a 90 degree turn of the sheet. In other words, what was the "bottom" edge of the pasta is now going through the machine first.
This time around, it's important to roll out the dough two to three times on each setting at a steady, smooth pace. We've created this gluten network—a web of elasticity—so if you roll it too fast, it will snap back to its earlier thickness, thereby lengthening the time you're going through each number. The more slowly you crank the pasta dough, the more compression time the dough has; it's important to stay consistent in the speed in order to keep a consistent thickness. You should be able to see and feel the resistance as the dough passes through the rollers. On the first time at each level, the dough will compress. It's time to move onto the next level when the dough slips through without any trouble. The first few thickness settings (the biggest widths) usually require three passes; once you're into thinner territory, there's less pasta dough compressing, so it goes more quickly and two passes get the job done.
When handling the sheet of dough—especially as it gets longer-always keep it taut and flat. Never grab or flop or twist the pasta. The sheet should rest on the inside edges of your index fingers with your fingers erect and pointed out. The hands don't grab or stretch the dough; instead, they act as paddles, guiding the sheet of dough through the machine. Handling the dough with your fingers pointed straight out alleviates any pressure on the dough, which stretches and warps it. Use the right hand to feed the machine and use the left hand to crank. Once the pasta dough is halfway through, switch hands, pulling out with the left hand. If you have trouble doing it alone as the dough gets longer and thinner, find a friend to help juggle the dough, or roll out a smaller, more wieldy batch. Once you roll out the dough, immediately form it into shapes.
For the love of peonies
It's the beginning of Fall and I already can't help but think about Spring. In my 15 years living in cities (Washington DC and New York,) one of my favorites memories of Spring is walking around my neighborhood and in the distance spotting the amazing pops of fuscia and red and white and pink peonies in buckets outside of corner bodegas. Once I was closer, the fragrance was intoxicating, better than roses. Then I had to choose which ones to take home (because they were always pricey–2-3 stems for $15-$20 or so.) Would I take home the ones with buds that weren't open yet or ones that were open and full, knowing they might not last too much longer? When I finally made my choice and brought them home, I cherished them. So cheerful. And just like that, they were gone from the bodegas–their season so sadly short.
One of the great benefits of living in the suburbs now and with a generous yard and floral beds, I'm able to plant my own peonies. (Have I mentioned that our new home has a huge raised fruit and vegetable garden? Well, it does. I've had outdoor plants before, mostly container gardens and few flower bulbs in the ground, but nothing nearly close to what I have now. Much much more on that later. For now we'll focus on the flower beds in the back of the yard.) After doing some reading, peonies do best when planted in the Fall. This gives the plants the chance to take strong root and develop in dormancy. By Spring, they've had a head start over other plants just newly planted in Spring and are more likely to bloom on 2-3 stems the first season.
Before I started my research on peonies, I had no idea on the number of varieties out there. And the best part? They have the coolest, prettiest names. It's like race horses and nail polish and wall colors. "Essie's Ballet Slippers for my fingers and Wife Goes On for my toes please." (so fun playing with nail polish colors) I'd like to think that I'm the kind of person that wouldn't be swayed into making a buying decision based on a name, but hey, I'm a marketer too. Cora Louise, Sarah Bernhardt, Going Bananas, Many Happen Returns, and Eden's Perfume. So many peony names, so many beauties. Ultimately, I chose Kansas, Coral Charm, Nick Shaylor, and Princess Margaret from Adelman Peony Gardens.
Peony plants ship mostly as "bareroot." Bareroot basically means that the roots are dug up and all soil is removed. When you buy peony plants at a nursery, they may have 2-3 varieties max and the cost can be $40 and up. When you buy them bareroot online, they're much cheaper and there are so many stunning varieties to choose from. Peonies regardless are very expensive to buy–some bareroot varieties I saw were $60 and up. Regardless of cost, they're priceless as they can last 50+ years and have been known to outlive their owners.
To plant the peonies, the instructions said to dig a $100 hole–2 feet deep by 3 feet wide. The bareroot it at most 10 inches wide, but the plant needs a lot of room and loose soil to spread out its root structure. I didn't go quite that deep and wide, I'd say I dug $50 holes. After starting to dig, I found a lot of clay. So I supplemented the soil with some Mushroom Compost and some Organic Bio-Tone Starter. I basically dug out the soil from the ground and mixed in the compost (50/50 soil to compost mix) and added a handful of the Bio-Tone at the bottom of the hole. After throwing in a few inches of that mix, I placed the bareroot peony on top, careful to make sure the buds pointed upwards towards the sky. The direction of the big brown root doesn't really matter. The roots will find their way regardless. I then layered the soil/compost mix on top–covering the plant by a maximum of 2 inches.
After a quick watering and label made, I stepped away with pride at my 4 peony plants (spaced about 18-24 inches apart.) I'm so excited to see their beautiful blooms in a short 6 months or so!
Braised Short Ribs with Creamy Polenta
Ahhh Fall. Falling leaves, pumpkin-everything, hay rides, jackets, sweaters, the smell of a fireplace. Fall means cozy to me. What's cozier than lovingly braised beef with creamy, warm polenta.
Short ribs are quite the thing now–they're on menu after menu in restaurants. They can be pricey, but if you have the time, they're so easy to prepare. I always look for thick, meaty short ribs–they can be quite fatty and be mostly bone, so be choosy when shopping. I recommend a nice Whole Foods or even better, a local butcher. Always trim excess fat off, but always leave some on. I've made braised short ribs a few different ways, and ideally you would make them a day ahead of time and reheat the next day. The reason being that short ribs give off a lot of greasy fat, so if left to sit in braising liquid overnight in the fridge, the fat rises and firms at the top–making it easy to scoop off the next day. The braising liquid also has time to thicken up and get more and more flavorful. That being said, I'm usually not patient enough and eat them the same night I make them and they still taste awesome.
When purchasing polenta, please try to get the good stuff–I love the extra fine white polenta made by Moretti. It's $6 online and it will last you a long time if you keep it well sealed. I just used the last of a bag I bought a year ago. When cooking polenta and serving softly as a side dish or underneath a protein–never follow the polenta to liquid ratio–I always do WAY more liquid. I use about 1/4 cup of polenta to 2 1/2-3 cups of liquid to serve 4 people. If you want to make polenta that you will cool, cut, and fry/bake later, then follow the instructions on the package. In this particular preparation, I actually followed the brilliant method of making it in a slow cooker–amazing! I think this may be my only way of making it from now on.
Polenta is one of my all-time favorites and I'm always surprised it's not served more in restaurants. The first time I had truly amazing polenta was at The Cookery in Dobbs Ferry, New York. The grains were so smooth and the overall texture so milky and buttery, it was heavenly. The polenta was served under a pork osso bucco with an apple/mustard relish. They still serve that dish and I can easily say it's in my top-5 best meals evah. It's that pork osso bucco dish that was my inspiration for this combination of braised short ribs with creamy polenta. The rich beef on the bone paired with the tang in the braising liquid on top of the velvety polenta is a marriage of the senses.
Braised Short Ribs with Creamy Polenta
Serves 4-6
From Food52.com: Dan Barber's Braised Short Ribs
- 5 pounds beef short ribs, bone on
- Kosher salt
- Freshly ground black pepper (I like a coarse grind)
- 1 tablespoon vegetable oil
- 1 large onion chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 2 garlic cloves, skin left on
- 2 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tamarind concentrate (comes in a jar; slightly thicker than ketchup) or paste (comes in a block) NOTE: I substituted a mix of ketchup, lemon juice, and worcestershire for this and it turned out great.
- 2 fresh (or dry) bay leaves
- 1/2 cup Madeira NOTE: I didn't have Madeira so I just increased the red wine to 1 1/2 cups
- 1 cup red wine
- 2 to 3 cups chicken broth
1. Heat the oven to 225 degrees. Season the short ribs with salt and pepper. Heat a large heavy Dutch oven over medium high heat. Add the oil, then the short ribs (add them in batches, if necessary) and brown on all sides. Transfer the ribs to a plate as they finish browning. Pour off all but 1 tablespoon fat.
2. Add the onion, carrot, celery, and garlic to the pot, reduce the heat to medium, and cook until the vegetables are soft and all the browned bits in the base of the pot have been loosened. Put the short ribs (and any juices that have collected on the plate) back in the pot.
3. Add the light brown sugar, Worcestershire sauce, tamarind paste, and bay leaves. Pour in the Madeira and red wine. Add enough chicken broth to just cover the ribs. Bring the liquid to a boil, then cover the pot and transfer to the oven.
4. Braise the shortribs until they are very tender when pierced with a fork, about 4 hours (longer if the short ribs are big). Using a slotted spoon, transfer the shortribs to a plate. Let the cooking liquid settle; spoon off as much fat as possible (ideally, you'd do this over the course of two days and would, at this point, put the liquid in the fridge overnight and peel off the layer of fat in the morning). Set the pot on the stove over medium high heat. Bring the cooking liquid to a boil and reduce to a syrupy consistency.
5. Lay a short rib or two in each of 4 wide shallow bowls. Spoon over a little sauce. Serve proudly.
Creamy Polenta
Serves 4 (you may want to double recipe if you have leftover short ribs)
From FoodNetwork.com: Creamy Polenta
- Vegetable cooking spray
- 1 cup milk
- 1 1/3 cups half-and-half, divided Note: I substituted with whole milk
- 2 tablespoons butter, divided
- 1/3 cup coarse polenta, or corn grits
- Kosher salt and freshly ground black pepper
- 1/2 cup grated Parmesan
- Special Equipment: slow cooker
Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.
In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, remaining 1/3 cup half-and-half, and Parmesan.
Recipe courtesy Melissa d'Arabian


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The North Face Women's Amanda Short
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- Finish: Enzyme washed, lightly pigment sprayed
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The Seattle Mariners make their only visit to Toronto for a three-game weekend series. The Mariners lost two of three in Baltimore and are 18-22 on the season, eight games back of the Houston Astros in the AL West. The Blue Jays salvaged a split of their four-game set with the Los Angeles Angels to start off their 10 game homestand. The Jays are 19-24, 4-1/2 games behind the Yankees in the AL East.
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The Specialized Hardrock Sport Disc 2013 Mountain Bike is a multi talented bike; it can fetch up quite a speed offroad with the suspension fork keeping the ride smooth, on road or on light trails it also shines. Fix…
The Specialized Hardrock Sport Disc 2013 Mountain Bike is a multi talented bike; it can fetch up quite a speed offroad with the suspension fork keeping the ride smooth, on road or on light trails it also shines. Fix on a rear rack and mudguards to make the bike more versatile. With a fully butted A1 premium aluminium 29er frame with ORE downtube, a smooth SR Suntour 29er fork with 80mm of travel and lockout, powerful Tektro hydraulic disc brakes, and double-walled 29" alloy wheels, this bike is fully prepared for mountain trails and urban jungles.
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The old railway goes down towards Farridon and beyond. Not really towards Selbourne. There are loads to trails around the Alton area, too many to list. I'd say get a 1:25000 OS map and find out!
Very flat! A few small undulations; definate PB course.
Did it 4 years ago and loved the course. Varied and rural. A bit far to come every year though (pity).
Must think about doing it again some year.
If anything you will get the biggest cheer. I've never known any runners belate other runners due to being overweight and I've been running for well over 25 years.
It's a long way but give it a go.
BTW I'm currently measuring the course it's even better than last year and flater. Definitely pbable.
Hello Mark,
If you can do 13 miles you should be able to do this one. Don't be frightened of the hills, there're not too steep. A bit of a drag from 5 miles to 7 1/2 miles but a fair bit of downhill to make up for it. What do others feel?
Any one thinking of entry on the day, we have plenty of places available and should be around 50 off the limit all told. Can entries on the day bring the correct change please. See you on Sunday all coming.
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Experts agree that applying analytics to acquisition could yield results in terms of cost and quality -- with the right data and know-how.
More deals might have to wait until a new funding measure is enacted in the lame-duck session of Congress that starts next month.
A former U.S. diplomat argues that social media is extending the range and influence of foreign leaders
The goal is to "improve acquisition in general, but also IT acquisition specifically," says Senior Enterprise Architect Nicole Willis.
Department's IG highlights questions about reverse auctions in the wake of a critical report on VA procurement officer Susan Taylor.
Federal IT executives have been talking about agile development for years, but the iterative approach is now being incorporated into contracting requirements.
The Information Technology Industry Council's Trey Hodgkins offers his forecast for the coming year.
The tech industry group said GSA's announced plans for NS2020 are "out of synch" with its stated intention of overhauling telecom contracting.
News and notes from around the federal IT community.
While OMB is leading the development of data definition standards, Treasury is concentrating on data exchange standards.
Lawmakers continue to wrestle over issues related to cybersecurity, privacy and procurement reform.
We need to end the 'conspiracy of hope' and embrace agile development as the best way to avoid fiascos on the scale of HealthCare.gov, writes Asynchrony's David Elfanbaum.
The latest plan sets a timeline for implementing an open-source software policy by the end of 2015, among other goals.
SRA International's protest of an HHS cloud contract failed because the firm did not document its qualification for an authority to operate under FedRAMP.
The Pentagon's health record procurement is part of a push to standardize processes across the military.
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Riverside Community College Apartments for Rent
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MyNewPlace made my apartment search so much easier. Meeting with landlords and having all the information beforehand helped me get such a great deal. - Riverside,CA
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WASHINGTON – In fewer than seven short days President Barack Obama entered what historians refer to as the "second-term blues," a season of political distress when an administration's missteps and mistakes, and the attention they consume, threaten to constrain or derail a president's governing agenda, and sometimes his presidency.
For Obama, this curse, or jinx, or political reversal of fortunes, struck in uncharacteristic fashion: It came early in his second term, it sprang from multiple sources and it appeared to descend all at once.
On May 10, a Friday, Americans heard an IRS apology for "inappropriately" targeting conservative groups, then on Tuesday learned The Associated Press reporters' and editors' phone records had been secretly seized by the Justice Department, then read on Wednesday the back-and-forth discussion – described in emails released by the White House – among administration officials over how to characterize the Sept. 11 attack on the Benghazi consular office.
In the aftermath of the revelations, the White House acted forcefully to get the IRS situation under control, firing the acting IRS commissioner, holding others accountable, and vowing new safeguards. Republicans, too, recalibrated, with GOP leaders warning Congress members not to overreach in their criticism or invoke the "I" word, seeking impeachment.
Longtime politicians know, as many interviewed said, that investigations are in early stages, the evidence linking the scandals to the White House has yet to be defined, and history shows that second-term presidents can survive early difficulties to successfully press their agenda.
"Some say second-term trouble comes with overreach by a president freed from having to be re-elected, but the Obama administration's many crises today stem from its first-term overreach, abuses and mistakes," said Rep. Ed Royce, R-Fullerton, who has been in Washington for 20 years.
Gene Healy, vice president of the Cato Institute, a libertarian think tank, said: "This is distinctive because Obama ran on such a cloud of hope – he made so much of the audacity of hope, the possibility of change, the fact that he was going to change the way Washington does business.
"So the fact that scandals have erupted – and we'll see how far they reach – smacks of grubby abuse of power that at some level contrasts with his rhetoric and the hopes he inspired."
The impact on Obama's presidency is yet to be written, but an understanding of "second-term blues" may show where his vulnerabilities lie and what factors will shape his remaining days in office.
Second terms have brought severe headaches to nearly every two-term presidency. Scholar David Crockett explains it this way: "You can look at arrogance, overreach, hubris after re-election. (The newly re-elected president) thinks he can rule the world. But, separation of power doesn't change just because you win." Crockett is working on his third book on the American presidency and writes frequently for governing journals. He is a political science professor at Trinity University in San Antonio.
He ascribes post-election hubris to a retrospective focus of the president during the election, where the candidate sees the contest as a performance evaluation, not a referendum on new issues. In that regard, Obama and President George W. Bush expressed similar reactions after their re-elections, both in effect saying, "I earned political capital and I intend to spend it."
Crockett and others also cite administration fatigue, meaning that advisers who stay after re-election may not be as sharp as the day they arrived and those who leave may not be replaced by equals.
Finally, as Royce noted, the problems of the second term are often rooted in the first. The House Oversight Committee has been asking about IRS tactics for more than a year; the security situation at the Benghazi consular office began more than a year ago; the seizure by the Justice Department of AP phone records occurred just a year ago.


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Liver Stuffed Veal
|Chicken livers
|4 Ounce
|Rendered chicken fat/Cooking oil
|4 Teaspoon
|Chopped onion
|1⁄4 Cup (4 tbs)
|Chopped celery
|1⁄4 Cup (4 tbs)
|Chopped green pepper
|1⁄4 Cup (4 tbs)
|1 , beaten
|3⁄4 Teaspoon
|1 Dash
|Crushed unsalted soda crackers
|1 Cup (16 tbs)
|Warm water
|3⁄4 Cup (12 tbs)
|Veal breast
|2 Pound, boned
Prick chicken livers with tines of large fork.
In covered dish, cook livers in 1 tablespoon of the chicken fat at MEDIUM (5) for 3 minutes, stirring once.
Remove livers, chop fine and place in mixing bowl.
In same dish, cook onion, celery, and green pepper in remaining fat at HIGH for 4 minutes, stirring twice.
Add vegetables to chicken livers.
Stir in egg, salt, and pepper.
Combine crackers and warm water; stir to moisten crackers.
Stir into liver mixture.
Cut triangular end off veal breast and fasten with wooden picks to the larger piece to make a rectangle.
Sprinkle with salt, pepper, and paprika.
Spread liver stuffing on one half of veal.
Fold other half over; tie together with string.
Place on inverted saucers or microwave roasting rack in 13 x 9 x 2 inch baking dish.
Cook, covered, at MEDIUM HIGH (7) for 35 minutes or till done, turning roast over and giving dish half turn once.


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But the gang were in jail already and the sheriff got shot...
Submitted by Citizen_beta on Sun, 01/13/2013 - 09:26. Permalink
Not fatally but I'd have been pissed.
I agree with Jefferson that the only just way to take an individuals rights is by fair trial. We don't do this to protect the guilty but the innocent. What's the difference between vigilantism and Guantanamo bay?
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SeaWorld Orlando lets you dive into endless adventures. Be inspired by the all-new TurtleTrek, featuring the worlds only 3D-360 experience that transports you into the amazing world of the turtle and lets you see it in a whole new way. Connect with the sea through up-close animal encounters. Dive into the exhilaration of the sea in the awe-inspiring Shamu show One Ocean, a multisensory celebration that entertains, educates and inspires. Then immerse yourself in the world of the ray before you glide, speed, soar and spin headfirst like a ray on Manta, SeaWorld's flying coaster.
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Stewart overshadowed by Patrick at Speedweeks
Easier said than done, especially this Sunday. Stewart knows that from all his years racing at Daytona and Indy.
"Those two races, the drama that's involved in those two, the pressure that you put on yourself, I've never had any other race like it," he said. "Not any championship race or anything. If you go to Daytona and Indy, there's just something about running those two races that you don't get anywhere else. You don't have that emotion. That's part of the equation that doesn't get factored into the other races because it just doesn't exist like it does here and Indy."
The Associated Press


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Denise Zapata
Free movies planned for parks and pools
Jun 18, 2009, 2 a.m.
EAST COUNTY The county Parks and Recreation Department is partnering with the cities of National City, La Mesa, San Marcos, Poway, Oceanside and Lemon Grove to show free movies at parks and pools this summer. The movies begin tomorrow and run through Sept. 26. All movies are open to the public and begin at dusk. Some locations have a parking fee. In addition to the films, there will be giveaways, games and concessions at ...
Free session will focus on avoiding Internet fraud
Jun 3, 2009, 2 a.m.
Chula Vista Harbor Presbyterian Church in Chula Vista is hosting a public meeting today to discuss preventing Internet fraud. The session will focus on phishing, credit card theft, identity theft, crimeware, online banking theft and check fraud. The event is free. It will be from 7 to 8 p.m. at Salt Creek Elementary School, 1055 Hunte Parkway, Chula Vista. Child care will be provided. For information, call (619) 851-6465 or go to harborchulavista.com. –D.Z.
U.S. Open Sandcastle event funding is topic of town meeting
Feb 19, 2009, 2 a.m.
IMPERIAL BEACH The U.S. Open Sandcastle Competition Volunteer Committee will hold an emergency town meeting from noon to 1 p.m. Saturday at Veterans Park in Imperial Beach. The topic will be how to raise the $50,000 needed to fund the annual event, which has been held in the community for more than 28 years. The public is encouraged to attend. In recent years, the bulk of the event funding came from its headline sponsor. ...


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Graphic Art Technology Club (GAT)
The purpose of this organization is to further the Graphic Arts Technology student's knowledge of the printing industry and promote camaraderie among each other and fellow students of Mohawk Valley Community College. The GAT Club is based on promoting and serving the department and college community through the production of printed works.
Meeting Day: 1st and 3rd Fridays of the month
Meeting Time: 12:15pm - 1:15pm
Meeting Place: AB 136
Club Advisor: E. Duane Isenberg firstname.lastname@example.com
Feel free to email the club advisor for any questions you may have!
The goal of this club is to allow students to further their understanding of the new technologies used in printing today and allow the students to be exposed to potential career opportunities in their field of study.


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Invicta Watches
Men's Russian Diver Black & Grey Camouflage Watch
- Color:
- black
Please select an available size.
Please select a size.
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- Round black plastic case with grey camouflage dial, date window at 9 o'clock, and black plastic side chain detail
- Black polyurethane strap with buckle closure
- Swiss quartz movement
- Water resistance tested at 100M
- Case measures 52mm (2.05 inches) wide
- Strap measures 26mm (1.02 inches) wide
- 1 year limited manufacturer warranty
Material: Plastic and polyurethane
Brand: Invicta Watches
Origin: Switzerland


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Local State Senator Caught Up In Murder Investigation
Married with two children, PA Sen. Tim Solobay — by all accounts — is an unlikely man to be caught up in a murder investigation.
91 Years Old, Donora Mayor Seeks 6th Term
Donora Mayor Lignelli is believed to be one of the oldest mayors in the United States.
Junior Firefighter Hit By Car While Responding To Emergency Call
A junior firefighter was critically injured after he was hit by a car while trying to cross the road to help on an emergency call.
Councilman Reprimanded For Calling Friend Gay In Emergency Alert
A Washington city councilman has been reprimanded, for calling a friend gay while sending out an email testing a citywide alert system.


text:
K-ON! (DVD 4 of 4)
Title: K-ON!
Volume: DVD 4 / 4
Running time: 75
Distributor: Bandai Entertainment
Release date: 2011-11-22
Suggested retail price: $24.98
Age rating: 13+
The school festival is here again but Yui is out sick. The girls try to make do with Azusa on lead guitar and suddenly Yui shows up. But her guitar playing is just too perfect and she's seems to be too polite to everyone. What has happened to Yui and will she be make it to the performance in time?
Melancholy has set in on a cold winter day as all the girls face some troubles doing their own thing. But a sudden text message from Yui cheers them up and they are all able to rally together and rock in the New Year at their first live house performance!
(added on 2011-10-04, modified on 2011-10-04)
- Encyclopedia information about K-ON! (TV)


text:
'Home' netters rule Palawan tennis
HOMETOWN bet John Emmanuel Estorpe ripped John Otico, 4-2, 4-0, to clinch the boys 18-under title over the weekend in the Philta-Palawan Pawnshop regional age-group championships presented by Babolat at Isulan Capitol Tennis Club in Sultan Kudarat.
Isulan junior netters Caryn Bless Guarde and Mark Alfred Directo also ousted their foes to rule their divisions.
Guarde downed Kate del Socorro, 4-2, 4-0, to top the girls 12-under, while Directo routed Eric Comendador, 4-1, 4-0 for the boys 10-under unisex title.
"The whole province of Sultan Kudarat wants to thank Philta, Palawan Pawnshop and Babolat for this project which is a big help to our young players who didn't have to go far to play in top-level tournaments," said Gov. Teng Mangudadatu. Marc Anthony Reyes
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