text:
Gorton House Bed and Breakfast
No availability found through our partners. Please contact the business directly or check some of our recommended alternatives.
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Saying Goodbye and Heading to "Down State"
... water flowing over it, sort of a fountain. It looked, in the fog, like it could be snow . . . but only for a moment. It was some kind of soap that they clean the sign and water with . . . sort of like in a giant bubble bath!! It had dissipated some when we left, but I did take a picture!
They want us to come back . . . and we want to come back . . . but Petersburg to Marquette is 480 miles--ONE WAY!!
We headed out in the mist and rain. We saw ...
Windshield Genocide
Windshields and bugs don't get along. It's a war that has raged on for decades, but even though there have been millions of battles, the bug rarely, if ever wins. Normally I root for the underdog, but in this case the only thing I feel bad for is in fact the windshield itself as it's clarity is slowly affected by the hits. Well, the windshield and the ...
Almost Back In Milford
Our last campground stop before heading back to Milford to close on the house was just outside Grayling at Lake Margarethe State Forest Campground. One more beautiful campground on a lake that abutted Camp Grayling. It was very quiet and offered sites on the water that were appropriate for tent or trailers. Also several caches to get that are within walking distance to the campground.
While walking ...
Just me and you, and a VW
Arrived at the MIdland airport (yes its changed a bit over the years) and picked up our rental car. The agent at Budget was very excited to give us this "beautiful VW Beetle". Beautiful might be pushing it but it is a fun car (once we figured out how to open the trunk...) I'll post pics on Thursday...
ps. ...
Last day at Sturgeon Valley Campground
Weather threatened rain all day. Very windy and chilly. Took a short drive down the back road to fill gas at a nearby town. Back to the RV for lunch and spent some time doing laundry. Did some planning for our longer trip in the fall. JD took a drive to see the church with a large cross. Packing up - on the road tomorrow. ...


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dechlorination Companies in Montana
Jet Inc.
based in Cleveland, OHIO (USA)
Jet is a provider of advanced onsite wastewater treatment systems throughout the world. The Jet residential wastewater treatment plant is the cleaner, lower-odor, lower-maintenance alternative to traditional septic systems.Jet Inc. has designed dependable residential and commercial wastewater treatment systems since 1955, leading the industry with innovative design, ...
based in New Hyde Park, NEW YORK (USA)
Chemicals/Disinfection, Chlorination/Dechlorination Equipment, Diffusers, Dyes/Tracing, Leak Detection Equipment, Pipe Location Equipment, Pipe Stopping & Tapping Equipment, Pipe/Sewer Inspection Equipment, Safety Equipment, Sealants, Smoke Generators and Candles, Training Materials, Electrical Equipment, Hose Clamps, Confined Space Equipment, Vacuum Sewer Systems
Aerobic Guard, LLC
based in Waxahachie, TEXAS (USA)
We at AerobicGuard have developed a Aerobic Septic Treatment System used to reduce bacteria and destroy odors associated with Aerobic Septic Systems- We have adapted Ozone generation into this product. Ozone is a safe and effective way to treat water and or air. With this product the bi product is oxygen. Unlike Chlorine tablets or liquid, Chlorine is harmful for human, ...
Tramfloc, Inc.
based in Houston, TEXAS (USA)
Tramfloc offers the broadest possible line of polymeric formulations to separate suspended solids and liquids in a wide variety of industries and applications. Tramfloc polymers are designed to improve the efficiency of your process water, raw water, wastewater, and potable water treatment systems. Our objective is to design a program which will meet your company's or ...
Redragon Oil & Gas Systems International Inc.
based in Ontario, ONTARIO (CANADA)
Redragon Oil & Gas Systems International Inc. is an ISO 9001:2008 certified manufacturer of custom-engineered solutions for the utility and recycling industrial sectors. Products include clay polishing systems for recycled lube oil and other fluids, transformer oil regeneration systems, high vacuum degasifier and oil purification systems, waste oil reclamation systems ...
Komax Systems, Inc.
based in Huntington Beach, CALIFORNIA (USA)
Manufacturer Static Mixers Non-plugging static mixer heat exchangers for sludge heating and slurry heating. Chemical injectors. Ozone injectors. Chlorination/Dechlorination Equipment, Diffusers, Mixers, Sludge Mixers. Komax `Triple Action` and `Hi-Pass` in-line motionless mixers for treatment additives and chemicals. `Hi-Pass` non-clogging mixer is for mixing polymer into ...
based in San Clemente, CALIFORNIA (USA)
REGENESIS is the global leader in the development and supply of innovative, proven and cost-effective technologies for contaminated site restoration. Specializing in groundwater remediation and soil remediation, REGENESIS works directly with a range of environmental engineering and construction firms as well as federal, state and local regulatory agencies to provide ...
Carus Corporation
based in Peru, ILLINOIS (USA)
At Carus Corporation we manufacture quality products to help our customers solve environmental concerns. Our vision reflects a long-term commitment to serve our customers. Carus supports Responsible Care® - an initiative that fosters involvement in the community and continuous improvement in environment, health, security, and safety.VISION: "To be a leader in providing ...
Terra Systems, Inc. (TSI)
based in Wilmington, DELAWARE (USA)
Terra Systems, Inc.'s senior scientists have been developing in situ bioremediation technology since the 1980's. Our roots go back to Richard Raymond, Sr. who received the first patent, U.S. Patent No. 3,846,290 for in situ bioremediation of petroleum hydrocarbons in the 1970's while at Sun Oil Company. Today, led by President Richard Raymond, Jr., Terra Systems, Inc. ...
Promag Enviro Systems Ltd.
based in Burnaby, BRITISH COLUMBIA (CANADA)
Promag Enviro Systems Ltd. is an equipment and service supplier for water and waste-water treatment in the U.S. and Canada with a far reaching network of manufacturers that allows us to provide a varied and comprehensive range of products including pumps, flow meters, wastewater equipment, chemicals and controls as well as custom systems, accessories and much more. ...

subset: commoncrawl


text:
Thank you! I'm glad you liked them .
Provisional Nitro card up. I had spare time, so I've got a rough card for next week as well
Hope you liked my promos for RAW .
You will have the match at 21:30 22:00 my time your time is 19:30 20:00. Hope that is ok with you
cool bro, nice to know people are taking an interest
Cheers mate, looking forward to where this storyline goes hope you've had the time to follow my BTB saga
Cheers haha, I'm enjoying playing Barrett so far
Ok bro i'll work on it tomorrow , i won't do any commentary or intros I'll leave that to you
Yeah bro if you need a help with a match pm me about it
Its ok bud just wanted to let you know that you can count on me
Black Ninja!
The Trinity
© 2011 eWrestlingNews, All Rights Reserved.


text:
Arcadja Auctions >Artists Database > >Francis Newton Souza
Francis Newton SouzaTweet (Goa 1924 - Bombay 2002 ) - Artworks Wikipedia® - Francis Newton Souza
Christie's /Sep 17, 2014
€1,112,677.10 - €1,483,569.47
Find artworks, auction results, sale prices and pictures of Francis Newton Souza at auctions worldwide.Go to the complete price list of works Follow the artist with our email alert
Along with Francis Newton Souza, our clients also searched for the following authors:
French School, Takashi Murakami, Arnaldo Pomodoro, Walt Disney, Mario Schifano, Luca Pignatelli, Giovanni Boldini, Renato Guttuso, Stefano Novo, Nobuyoshi Araki, Parmeggiani Tancredi
French School, Takashi Murakami, Arnaldo Pomodoro, Walt Disney, Mario Schifano, Luca Pignatelli, Giovanni Boldini, Renato Guttuso, Stefano Novo, Nobuyoshi Araki, Parmeggiani Tancredi
Artworks in Arcadja1375
Some works of Francis Newton SouzaExtracted between 1,375 works in the catalog of Arcadja
Francis Newton Souza - Front-back Nude
Original 1950
Auction: Christie's -Dec 11, 2014 - MumbaiLot number: 7
Other WORKS AT AUCTION
FRANCIS NEWTON SOUZA(1924-2002) Front-Back Nude signed and dated 'Souza 1950' (upper left); further inscribed, titled and dated 'F.N. SOUZA "FRONT-BACK NUDE" 1950' (on the reverse) oil on masonite 36 1/8 x 24 1/8 in. (91.8 x 61.3 cm.) Painted in 1950 Lots have been imported into India and in order to remove the lots from a Free Trade Warehousing Zone and release into Indian free circulation, customs duty at 10.3% will be added to the hammer value and the applicable VAT/CST will be charged on the duty inclusive value of the hammer. Acquired directly from the artist in New York, circa 1982 Property from an Esteemed Private Collection A. Kurtha, Francis Newton Souza: Bridging Western and Indian Modern Art, Ahmedabad, 2006, p. 2 (illustrated)
Francis Newton Souza - The Inquisitor
Original 1958408
Other WORKS AT AUCTION
‡ Francis Newton Souza (Indian 1924-2002) The Inquisitor Signed and dated '58 Pen and ink 20 x 12cm; 8 x 4¾in (2) Provenance: Given by the artist to his friend Robert Wraight Given by Wraight to the present owner Sold with a copy of Robert Wraight''s book The Art Game, which illustrates a portrait of the author by Souza
Francis Newton Souza - Untitled
Original 1955
Auction: Sotheby's -Oct 7, 2014 - LondonLot number: 22
Other WORKS AT AUCTION
Francis Newton Souza (1924 - 2002) UNTITLED (LANDSCAPE) Signed and dated 'Souza 55' lower right Gouache and graphite on paper 37.4 by 54.5 cm. (14 ⅝ by 21 ½ in.) Executed in 1955 Read Condition Report Read Condition Report Register or Log-in to view condition report Saleroom Notice Provenance Acquired in Paris circa 1955 Thence by descent Whilst living in London, Souza travelled around Europe and his townscapes from this time were often inspired by the ecclesiastical architecture he encountered as reminders of the Roman Catholic churches from his native Goa. During the 1950s, Souza's landscapes followed a simple rectilinear structure of buildings punctuated by angular sparsely leaved trees. The palette of these early works was indicative of the artist's interest in stained-glass windows, with luminous hues framed by dark outlines. Rudi von Leyden's review of Souza's exhibition in Bombay highlighted these qualities, 'Francis Newton's paintings, perturbing and bewildering to many reveal nevertheless the talent of a strong willed and imaginative artist... he confesses to the fascination of church music and stained glass windows. The luminous mosaic technique of the latter he employs under the influence of Rouault without imitating. The total effect of this exhibition with its turbulence of colour, is exciting and soothing at the same time.' (The Times of India, November, 1948). This work is mounted and framed behind glass. There are minor spots of foxing on the mount due to age. There are pin holes present in all four corners of the work, most probably when the artist was creating it. There is very minor craquelure in the thicker areas of paint, most notably on the trees. There are pin hole sized areas of loss, only noticeable upon very close inspection. The paper is slightly undulated. This work is good overall condition, as viewed. "In response to your inquiry, we are pleased to provide you with a general report of the condition of the property described above. Since we are not professional conservators or restorers, we urge you to consult with a restorer or conservator of your choice who will be better able to provide a detailed, professional report. Prospective buyers should inspect each lot to satisfy themselves as to condition and must understand that any statement made by Sotheby's is merely a subjective, qualified opinion. Prospective buyers should also refer to any Important Notices regarding this sale, which are printed in the Sale Catalogue. NOTWITHSTANDING THIS REPORT OR ANY DISCUSSIONS CONCERNING A LOT, ALL LOTS ARE OFFERED AND SOLD AS IS" IN ACCORDANCE WITH THE CONDITIONS OF BUSINESS PRINTED IN THE SALE CATALOGUE."
Francis Newton Souza - The Butcher
Original 1962
Auction: Christie's -Sep 17, 2014 - New YorkLot number: 416
Other WORKS AT AUCTION
Lot Description FRANCIS NEWTON SOUZA (1924-2002) The Butcher signed and dated 'Souza 62' (upper right) oil on satin 81¼ x 44 1/8 in. (206.4 x 112.1 cm.) Painted in 1962 Provenance Grosvenor Gallery, London Schuster Gallery, Detroit Formerly in the collection of Kamla and Maddipoti Choudry, New York Acquired from the above by the present owner This work is illustrated in the consignment listing of Eugene I. Schuster, London Arts Group, Detroit Pre-Lot Text It becomes increasingly clear [...] that Souza is concerned with creating a conditioned reflex in the mind of the spectator. Just as in the treatment of some aspects of pathology electrical shock is administered to make the patient's mind function, Souza, too, subjects his audience to a kind of shock treatment. In fact, he makes the audience see the relationship between themselves and the subject matter. (R. Bartholomew, 'Souza's Shock Treatment', Times of India, 3 February, 1973) Literature India: Contemporary Art from Northeastern Private Collections, Rutgers, 2002, p. 113 (illustrated) A. Kurtha, Francis Newton Souza, Bridging Western and Indian Modern Art, Ahmedabad, 2006, p. 45 (illustrated) Exhibited London, Grosvenor Gallery, The Human and the Divine Predicament, New Paintings by F.N. Souza, 31 March--25 April, 1964 Rutgers, Jane Voorhees Zimmerli Art Museum, India: Contemporary Art from Northeastern Private Collections, 7 April--31 July, 2002 View Lot Notes >
Francis Newton Souza - Man & Woman Grinding Their Teeth
Original 1957
Auction: Christie's -Jun 11, 2014 - LondonLot number: 10
Other WORKS AT AUCTION
Lot Description FRANCIS NEWTON SOUZA (1924-2002) Man & Woman Grinding Their Teeth signed and dated 'Souza 57'''' (upper left); further inscribed, titled and dated 'F.N. SOUZA / MAN & WOMAN GRINDING THEIR TEETH – 1957'''' (on the reverse) oil on board 59¾ x 47 5/8 in. (151.7 x 120.9 cm.) Painted in 1957 Special Notice Artist's Resale Right ("Droit de Suite"). If the Artist's Resale Right Regulations 2006 apply to this lot, the buyer also agrees to pay us an amount equal to the resale royalty provided for in those Regulations, and we undertake to the buyer to pay such amount to the artist's collection agent. Provenance Formerly from the Collection of Harold Kovner Private Collection United States of America Pre-Lot Text Matisse said, "I should like any man who is feeling defeated to gain a sense of calm and repose when he looks at my paintings". I would like my paintings to disturb the calm, the smug – in fact they do and that is why I am described by a German critic as a painter who makes Expressionists look friendly! (F.N. Souza, Unpublished Diary Extract, 5 October, 1969) View Lot Notes >


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As of Friday, September 27, 2013
© Copyright 2015 Albany Herald
Liberty House plans annual butterfly release
ALBANY — Liberty House will host a Domestic Violence Awareness Month lunch and its seventh annual butterfly release on Wednesday.
The events will begin at noon at Darton State College's Students Center, Room 266, 2400 Gillionville Road. The keynote presentation will be given by Dougherty Superior Court Judge Denise Marshall.
The cost to attend is $7. Those attending are asked to confirm with payment by Sept. 26. For more information, call (229) 439-7094.
Museum hosting family cultural arts event
ALBANY — The Albany Recreation and Parks Department is partnering with the Albany Museum of Art for a family-friendly cultural arts event on Saturday, Oct. 5, from 10 a.m. – 2 p.m. Family Day, to be held at the museum is free.
Participants will have an opportunity to enjoy a variety of hands-on art activities for children, games with prizes, and explore AMAzing Space, the interactive children's gallery.
The Albany Museum of Art is located at 311 Meadowlark Drive, adjacent to Darton State College. All children must be accompanied by an adult. For additional information, call Kristin Caso at Albany Recreation and Parks Department at 229-430-5222.
'Call-in' housing event coming to Albany on Oct. 5
ALBANY — Having problems making your mortgage payment? Facing foreclosure? Renting but want to buy? Is your landlord mistreating you? Are tenants destroying your property?
Those types of questions can be answered at the Call-In to Connect event from 10 a.m. until 2 p.m. on Oct. 5. During that time, consumers can call (229) 420-4600 or come to the Microenterprise Center, 230 S. Jackson St., to speak with a housing counselor and staff from other community organizations to receive assistance in preventing foreclosure, restoring your credit, fair housing concerns and even purchasing a home.
The event is conducted by Southwest Georgia Regional Collaborative, Georgia Department of Community Affairs, Southwest Georgia Regional Commission and Wells Fargo.
For additional information, call Kerrie Davis at (229) 522-3552 or email email@example.com.
Funds sought for Susan G. Komen Foundation
ALBANY _ Winn-Dixie on Old Dawson Road is conducting a fund-raising effort to raise funds for the Susan G. Komen Foundation.
Jeff Carr, assistant store director, said the store is attempting to raise at least $2,000 for breast cancer awareness. The effort will continue through Oct. 15. Customers can make a donation to the effort and have their name posted on pink paper in the store.
Carr said the drive has gotten off to a good start with the Albany store leading the district so far.
More like this story
- Coming Up Calendar - Oct. 2, 2013 ( October 1, 2013 )
- Domestic Violence Awareness Month begins ( September 29, 2011 )
- Albany Area Coming Up Calendar - Oct. 8-14, 2014 ( October 7, 2014 )
- Albany Area Coming Up Calendar - Sept. 3-9, 2014 ( September 2, 2014 )
- Albany Area Coming Up Calendar - Oct. 29-Nov. 4, 2014 ( October 28, 2014 )


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Health News Archive - May 05, 2009
Children exposed to cigarette smoke have lower levels of anti-oxidants, which help the body defend against biological stresses, U.S. researchers said. Researchers at the University of Rochester Medical Center in New York looked at the levels of anti-oxidants vs.
SHANGHAI, May 5 /PRNewswire-Asia/ -- WuXi AppTec, a leading pharmaceutical, biotechnology and medical device research and development outsourcing company with operations in China and the United States, announced today that it had received the 2009 Lilly Global Supplier Award from Eli Lilly and Company. (Logo: http://www.newscom.com/cgi-bin/prnh/20040705/CNM002LOGO ) "We are honored to receive this award and deeply appreciate Lilly's recognition of the talent and efforts of WuXi scientists," said Dr.
SHANGHAI, May 5 /PRNewswire-Asia/ -- WuXi PharmaTech (NYSE: WX) today announced that it has appointed Hao Zhou as Vice President of Finance. (Logo: http://www.newscom.com/cgi-bin/prnh/20040705/CNM002LOGO ) Prior to joining WuXi PharmaTech, Mr.
Cell Therapeutics and IDIS Partner to Accelerate Patient Access to Pixantrone through Program SEATTLE, May 5 /PRNewswire-FirstCall/ -- Cell Therapeutics, Inc. (CTI) (Nasdaq and MTA: CTIC) today announced that pixantrone is now available on a named-patient basis in Europe.
NOIDA, India, May 5 /PRNewswire/ -- - Research Collaboration to Provide AstraZeneca With New Preclinical Drug Candidates Jubilant Organosys Ltd, headquartered in India, announced today that its Bangalore, India, based subsidiary,Jubilant Biosys Ltd, has signed a research collaboration agreement with, AstraZeneca, and focused on delivering novel drug candidates into the international pharmaceutical company's pre-clinical pipeline.
CAPE TOWN, South Africa, May 5 /PRNewswire/ -- Increased public and private expenditure on healthcare, coupled with increasing levels of medical insurance coverage and continued foreign donor funding are creating significant opportunities for growth within the Kenyan healthcare industry.
Better Sleep Council and Council for Responsible Nutrition Issue Simple Steps to Sleep Better and Stress Less ALEXANDRIA, Va., May 5 /PRNewswire/ -- As stress from economic anxiety mounts, the Better Sleep Council (BSC) and the Council for Responsible Nutrition (CRN) have joined forces for Better Sleep Month in May to help consumers enjoy a stress-less, good night's sleep.
New Survey From National Ovarian Cancer Coalition Says Gynecologic Health Exams Likely To Fall To The Wayside Due To Economic Factors DALLAS, May 5 /PRNewswire/ -- At Mother's Day, a new survey from the National Ovarian Cancer Coalition (NOCC), www.ovarian.org, reveals some startling facts about women's health: more than 52 percent of women expect the economy will impact their gynecological health choices, in many cases delaying or skipping their annual gynecological exams altogether. Fielded by TNS Global for the NOCC, the study surveyed 1,000 Americans on their awareness of ovarian cancer, a leading gynecologic cancer.
GREEN BAY, Wis., May 5 /PRNewswire/ -- It's official...Curamin is the natural products industry's Best New Natural Remedy of the Year. Curamin, the number-one pain-relieving product, is slated to receive a First Place Vity Award from Vitamin Retailer magazine in its upcoming June issue.
CORONA DEL MAR, Calif., May 5 /PRNewswire/ -- 'Mayday,' the universal sign for distress derived from the French phrase m'aider ("help me"), was appropriately celebrated this May 1st.
- A dirge; a lamentation for the dead. The custom of singing dirges at funerals was formerly prevalent in Scotland and Ireland, especially in the Highlands of Scotland.


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From Cavs PLAYOFF seating to great Indians seats Amazing Tickets offers a fantastic selection of tickets at the cheapest prices found anywhere.
2012 Series #8 @ White Sox -|- May 1st, 2nd, and 3rd.
Discussion in '(MLB) Cleveland Indians' started by Pyro, Apr 29, 2012.
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have you checked out ancestery.com ?
they have census records, and web-links to
other geneological archives like the morman church.
pretty much an geneologist's dream
at the ri historical society library, they have transcriptions
of all the grave markers voter registrations records, street directories &C
to help you in that department ...
but ancestory.com is free and easy and might some more information and
save you some $ and a drive.
good luck!


text: No recent wiki edits to this page. Overview From the creator of the highly acclaimed, outrageously funny Hate! SWEATSHOP tells the uproarious story of Mel Bowling - a nationally syndicated cartoonist who hasn't touched his strip in years. Instead, he uses a stable of aspiring young artists, each with a different career goal. This issue, Mel's nominated for an industry award…one that he'll stop at nothing to win!


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Which sex is the worst about washing up? Why is it so important? We've got the dirty truth on how and when to wash your hands.
Hormone Inhibin A
There is very little chance of a problem from having a blood sample taken from a vein.
- You may get a small bruise at the site. You can lower the chance of bruising by keeping pressure on the site for several minutes.
- In rare cases, the vein may become swollen after the blood sample is taken. This problem is called phlebitis. A warm compress can be used several times a day to treat this.
- Ongoing bleeding can be a problem for people with bleeding disorders. Aspirin, warfarin (Coumadin), and other blood-thinning medicines can make bleeding more likely. If you have bleeding or clotting problems, or if you take blood-thinning medicine, tell your doctor before your blood sample is taken.
The inhibin A test is done to measure the amount of this hormone in a pregnant woman's blood to see if there is an increased chance the baby may have Down syndrome. Inhibin A is made by the placenta during pregnancy.
A normal result means the level of the hormone inhibin A is low, or negative. An abnormal result means the level of the hormone inhibin A is high, or positive.1 The level of the hormone must be reviewed with the quad screen blood tests.
All abnormal results will need to be discussed with your doctor.
What Affects the Test
Things that may affect your test results include:
- If you smoke. This may increase the level of inhibin A in the blood.
- If you are obese. This may decrease the level of inhibin A in the blood.
The results of the quad screen, including inhibin A, take into account a woman's age, race, weight, and whether she has diabetes.
What To Think About
- The maternal quad screen looks for possible problems in your developing baby (fetus). You can have an ultrasound if your quad screen is abnormal. If an ultrasound cannot find the cause of the abnormal results, an amniocentesis may be recommended.
- If abnormal levels of inhibin A are found, talk with your doctor or a genetic counselor. The test results can be abnormal, even when nothing is wrong.
- The level of inhibin A in the blood is often used in a maternal serum quadruple screening test. To learn more, see the topic Triple or Quad Screening for Birth Defects.
WebMD Medical Reference from Healthwise
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Even in California, The Establishment Wins
Taitz, Winograd, and Kaus all defeated in primaries
The Lakers won last night! But point guard Derek Fisher's game-clinching shot occurred in Boston. What happened in yesterday's home games? The California primary ballot was, recall, loaded with drama, much of it involving Jews, Israel, or some delightful combination of the two.
Let's start with the big news: The Soviet Jewish "Birther Queen" Orly Taitz will not be the Golden State's Secretary of State. She lost decisively to former NFL player Damon Dunn despite the fact that he refused to dignify his opponent with an actual campaign. Of course, as the Washington Post's Dave Weigel pointed out, the news may be that 368,316 people voted for a woman with fewer than two dozen donors who claims that Barack Obama's presidency is procedurally illegitimate. Thank you, California.
Now, the Senate races. On the Democratic side, incumbent Democrat Barbara Boxer cruised to an easy victory over Slate blogger and descendant-of-Jewish-Gold-Rushers Mickey Kaus; he picked up just five percent of the vote share, although he does now have the right to say that 93,599 voters really, really like him. (Thank you, California.) Among the Republicans, Carly Fiorina, who made Israel an issue early in the race, earned a decisive win, polling 56 percent over moderate Tom Campbell (22 percent) and Tea Party conservative Chuck DeVore (19 percent). Was Israel the deciding factor, in the end? Almost certainly not: The venerable Field Poll indicated that Republican voters were angling not so much for their favorite choice as for the best setup for a slam-dunk win over Boxer in the fall. So, stay tuned!
Meantime, we learned exactly how much Israel is worth in the Los Angeles congressional district represented by Jane Harman, the Blue Dog Democrat who has been a longtime AIPAC supporter. Harman's opponent, peace activist Marcy Winograd, tried to make the Gaza flotilla raid into a wedge issue in the last week of the race, and managed to net 41 percent against Harman's 59 percent. That's not bad for an underfunded upstart against a wealthy longtime incumbent, but when you note that she was starting from a base of 38 percent in the 2006 primary, well, it looks like Israel is worth approximately 3.7 points in said district.
See you in November!
Earlier: Israel Hits the West Coast
Related: In Doubt's Shadow [Tablet Magazine]
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text: Publications Search Results Users may wish to consult What's Included in the Bibliography. Results 1 - 2 Results per page: 25 50 100 Sort by: Pub Date (newest) Title Recent Additions Author Clear All Pub. Year Citation 1991 Manton, Kenneth G., Wrigley, J. Michael, Cohen, Harvey J., Woodbury, Max A. Cancer mortality, aging, and patterns of comorbidity in the United States: 1968-1986. Journal of Gerontology. 46, (4), S225-S234. Full Text Options: Worldcat Google Scholar Export Options: RIS EndNote XML 1990 Manton, Kenneth G., Vertrees, James C., Wrigley, J. Michael . Changes in Health Service Use and Mortality among U.S. Elderly in 1980-1986. Journal of Aging and Health. 2, (2), 131-156. Full Text Options: DOI Worldcat Google Scholar Export Options: RIS EndNote XML [1]


text:
Paul the Octopus Brazil 2014
10,000 - 50,000 downloadsAdd this app to your lists
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+ By Code Blenders
Paul the Octopus comes back to life on your device with all the predictions for Brazil 2014! Install this app and anticipate the results of your favorite team!
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Refinishing an old wood floor
The wood floor in our soon-to-be house is a little worn and could use a good makeover. Being that I know nothing about DIYing yet, what are some suggestions? Could I simply rent a buffer to smooth it out or should I also look into protectants or other finishes?
Define: "floor"...and help us to help you.:wink:
I'll get back to you once I know more than "it is wood". haha.
|All times are GMT -5. The time now is 10:51 AM.


text:
Flasher reported in woods by 16-year-old girl
Posted: August 13, 2014|
Police have launched an appeal for information after a flasher was seen riding to and from woodlands at Burlescombe on a mountain bike.
On Sunday, at 4.30pm, a 16-year-old girl reported a man indecently exposing himself to her in the woodlands between Burlescombe Motors and the canal.
The man has been described as being in his 30s, of average build, around 5ft 8ins tall, with a dark complexion and short, dark hair.
He was wearing a black and grey baseball cap.
PCSO Jonathan Sims said: "The man had a mountain bike with him and appears to have ridden the bike to Burlescombe."
The man may also have been seen sitting on the bench by the canal bridge by the disused railway line at Burlescombe on another occasion, also with a bicycle and possibly wearing grey shorts.
PCSO Simms said the man tried to engage the female in conversation and it is suggested he may have a foreign accent.
PCSO Sims said the incident would have been distressing for the lone young woman and urged anyone with information to contact police.
"Anyone who sees a male matching this description is asked to ring police on 999," he said.
The case is being investigated by Tiverton CID and the crime reference number is CR/097403/14.


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Articles in Chicken w/recipe
"Chicken with cheese": The words conjure up visions of that college-student standby, the fried-chicken melt. But poulet au fromage is something quite different — something elegant and perfectly delicious.
Exemplifying the cookery of early 18th-century France, long before the famous chef Marie-Antoine Carême came along and codified haute cuisine, the recipe appears in "Nouveau Traité de la Cuisine," Published in the 1740s by a writer who used the pen name Menon. (Note that it wasn't until the 20th century that chefs regularly began to publish their recipes while they were still fashionable; before then, chefs typically didn't reveal their secrets until after they'd retired. So published recipes tended to represent the cuisine of an earlier era.)
Haute cuisine standards
Anyway, poulet au fromage is a delightful dish with a family resemblance to the 19th-century haute cuisine standard veal Foyot. In both cases, meat is simmered with broth and white wine and then baked under a covering of Gruyère (or Swiss) cheese; the ingredients meld into a concoction with a savory, sophisticated flavor.
But there are differences (besides the obvious fact that veal Foyot contains veal, which is expensive and troubles some people on ethical grounds). Poulet au fromage includes a substantial amount of herbs, which was more characteristic of French food in the 18th century than it was in the 19th (and is perhaps a little more to our present-day tastes). And it does not include fried minced onions, as veal Foyot does. If you felt like discreetly sprinkling some lightly fried onions on the chicken before adding the final cheese layer, however, I would be willing to close my eyes.
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Menon's recipe calls for a whole chicken, but the chickens of his day were younger and therefore more tender than those we can conveniently get in our supermarkets. I substitute chicken breast; to make up for the slight loss of flavor due to the absence of bones, I tend to add a bit of bottled chicken base.
Properly, the herbs should be added in the form of a bouquet wrapped in cheesecloth. But if you do that, you have to transfer everything to a saucepan, because in a frying pan the liquid will nowhere near cover the bouquet. It's therefore more convenient to add all the herbs loose; given that are no other ingredients in the cooking liquid, they're easy enough to strain out later.
Poulet au Fromage
Prep time: About 20 minutes
Cook time: About 1 1/2 hours
Total time: About 1 hour 50 minutes
Yield: 2 to 3 servings
2 1/2 to 3 pounds chicken breast
2 ounces butter
3/4 cup dry white wine such as Chardonnay or Sauvignon Blanc
1/2 cup chicken broth
3 sprigs parsley
2 shallots, sliced
2 cloves garlic, crushed
3 whole cloves
1 bay leaf
2 small sprigs fresh thyme
3 leaves fresh basil
Salt and pepper
1 pound Swiss or French Gruyère cheese, grated
1. Remove any bones and skin from the breasts, pound them with a kitchen mallet to flatten and cut them into pieces 1 1/2- to 2-inches square. Melt the butter in a large pan and fry the pieces in two batches until lightly browned, about 15 minutes.
2. Add the wine, broth, parsley, shallots, garlic, cloves, bay leaf, thyme and basil along with salt and pepper to taste. Bring the liquid to a boil, reduce the heat and simmer, loosely covered, for 1 hour. Meanwhile, preheat the oven to 475 F.
3. Remove the meat from the pan. Strain the cooking liquid and transfer half of it to a 2-quart casserole or baking dish. Sprinkle with half of the cheese, add the chicken pieces and the rest of the cooking liquid, and top with the remaining cheese. Cover the baking dish tightly and bake until the cheese is entirely melted, 10 to 12 minutes.
4. Raise the temperature to 500 F, remove the cover from the casserole and return to the oven until the cheese has begun turning brown in spots, 5 to 7 minutes.
Main photo: Poulet au fromage. Credit: Charles Perry
You say you want a striking way to serve barbecued chicken? Here's one that will stick in your guests' minds. It looks like a miniature rack of ribs, perhaps crossed with a bizarre pre-Cambrian life form.
But it has the classical flavor of browned chicken infused with the sweetness and poetic perfume of onion and a subtle hint of cinnamon. "Winner, winner, chicken barbecue" (or however Guy Fieri's saying goes).
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Its proper name is kırma tavuk kebabı, which means "split" or perhaps "pleated" chicken in Turkish. It's one of the subtle and inventive dishes that graced the tables of Istanbul big shots back in the days when the Ottoman Empire was still a vast and wealthy affair. It was recorded in 1839 in a cookbook called Malja' al-Tabbakhin ("The Refuge of Cooks") that was later plagiarized with great enthusiasm by Turkish and Arab cookbook writers down to the early 20th century.
The recipe was first translated into English after "some of England's fairest ladies and grandest gentlemen" were impressed by the Turkish dishes served aboard the yacht of the visiting viceroy of Egypt in 1862. Two years later, a certain Turabi Effendi published a collection of recipes swiped from Malja' al-Tabbakhin and given the on-the-nose title "Turkish Cookery Book."
The distinctive technique of this dish is to cut the chicken into strips, leaving the pieces attached at one end. This structure helps the marinade flavors penetrate the meat while keeping it in a relatively compact shape for convenience on the grill. It also makes the meat cook a little quicker and more evenly.
Turabi Effendi's recipe calls for deboning entire chickens, but I suggest taking the easy way out by using boneless chicken breast, which lends itself very well to this technique. Turabi says to baste the meat with butter when it starts to brown, but I don't recommend this because of the risk of flare-ups. If you want more butter flavor, basting the meat after you take it from the grill works perfectly and will certainly win the approval of your local fire marshal.
- 4 boneless chicken half-breasts, about 1¾ pounds total
- 1 teaspoon salt, plus more for serving
- ½ teaspoon pepper
- ¼ teaspoon cinnamon or a pinch more
- 1 large onion
- 2 ounces (¼ stick) butter, melted
- Using a sharp knife, cut the meat crosswise into 9 or 10 strips ¼ to 1/3 inch wide. But make sure your cuts reach no farther than ¼ inch from the far edge of the meat so that the "fingers" remain attached. Mix the salt, pepper and cinnamon and rub into the meat all over.
- Purée the onion in a food processor and strain the onion juice from the solids in a fine sieve (leave the windows open for this operation because of the onion fumes). Mix the meat with the onion juice, cover with plastic wrap or place in a sealable plastic bag and let marinate at room temperature for 1 hour.
- Pat the meat dry with paper towels and thread it onto skewers down the uncut edge (if your skewer is too broad for the uncut section, you can thread it through the bases of the "fingers" as well). Baste the surface of the meat and between the "fingers" with melted butter. This will keep the meat from sticking to the grill and to itself; you don't want so much butter that there are flare-ups.
- Grill over a moderate fire, turning often, until the meat stiffens and turns golden brown, about 20 minutes.
- Remove from skewers and brush with more melted butter if you want. Sprinkle with salt to taste.
Fine accompaniments for this would be a scoop of tart yogurt and a simple green salad.
Main photo: Cut into strips, kırma tavuk kebabı — "split" or perhaps "pleated" chicken in Turkish — enables marinades to penetrate the meat. Credit: Charles Perry
Making a favorite summer dish at a friend's house recently, I used oregano that he'd bought in his local supermarket. The baked chicken I made that day didn't taste at all like the dish I make at home with the oregano (rigani) I bring back from Crete, or buy tied in large bunches from a Greek deli in London.
My friend had taken care to source a fine chicken and good olive oil, the wine was flowing, and everyone was having a great time. But, as far as I was concerned, the chicken didn't taste right. I wondered whether everyone who's enjoyed wonderful, rigani-fragranced foods in Greece has found that their dishes, once they were back home, didn't taste quite as good. The attractive label of the herb I'd used from my friend's shelf had declared it "wild oregano," but was it really oregano?
What is oregano?
The answer, I discovered, is both yes and no. In the world of commercial food-supply (and, sometimes, seed-supply), "oregano" can denote any herb in the Origanum family, which contains a number of subspecies. And this is where the cook's problem lies: Each of these subspecies has a distinct character, and not all give good results in the kitchen.
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True Greek oregano, or rigani, goes by the Latin name of origanum vulgare hirtum (or O. heracleoticum). Because the plant has more oil glands in its highly aromatic, dark-green leaves, rigani has a stronger flavor than common oregano — so strong that, eaten fresh, it can make your tongue tingle. This is the reason dried, not fresh, Greek oregano is used in the kitchen, an uncommon example of a dried herb being a better culinary choice than a fresh one. My friend had bought common oregano (origanum vulgare), a less flavorful subspecies, and the one most frequently found on the supermarket or grocery store shelf.
What's in a name?
There's some disagreement as to the origin of the word "oregano": One source suggests that it's based on the Greek word for acrid (some subspecies of oregano can taste bitter); another states that its Latin name derives from the Greek oros (mountain) and ganos (joy). If you've ever walked in the Greek foothills, you'll know that this pungent herb truly is a "joy of the mountains," covering the rocky land with magnificent abandon and perfuming the warm air with its strong, sweet scent. Rigani's presence there dates at least to Greek antiquity, when the ancients encouraged its growth in the mountain grazing lands to improve the flavor of their goats and sheep.
The doctors of antiquity too knew the value of rigani. Hippocrates used its oil as an antiseptic and its tincture for his patients' stomach and respiratory problems. Recently, scientists have discovered that the polyphenols and flavonoids in Greek oregano do indeed have strong health-giving properties, including, it is believed, some protection against the norovirus and the ability to block an enzyme associated with diabetes.
In the kitchen
For the Greek cook, right up until the days of refrigeration and antibiotics, rigani was invaluable as a preservative and a deterrent to flies. Out of these practical considerations came a large repertoire of marvelous dishes imbued with the taste and aroma of the "joy of the mountains."
For flavor and beauty, rigani's tiny, white flowers are especially prized. So too are the meat and milk of goats and sheep that feed off the summer-flowering herb, as well as foraging rabbits and other small game. Rigani, flowers or leaves, flavors grills, oven-bakes, salads, sauces, and bean dishes like no other herb. In the village kitchen it's measured in handfuls, not with a spoon. This provides a special pleasure for the cook: with finger and thumb, gently rub the rigani in your palm to lightly bruise it, before adding it to your dish. You'll be releasing some of the herb's oil and its pungent, lively aroma will lift your spirits as well as perfume your kitchen.
A few years ago, before both "wild" and "Greek" became food-marketing buzzwords, "wild oregano" bought outside of Greece was usually rigani. This isn't always true today, with a commercial supply chain that's confused and confusing. The most promising place to find real Greek oregano is in a store that you know takes sourcing ingredients seriously, or in a Greek or Middle Eastern deli where, late summer, you may even be lucky enough to find a large bunch of this fragrant herb that's been gathered while in flower.
Note If you are using chicken pieces, boil the potatoes for 10 minutes before arranging in the baking dish.
- One 4- to 5-pound chicken, whole or cut into serving pieces; remove skin and excess fat
- Juice of 1½ lemons
- ½ cup extra virgin olive oil, or to taste
- ½ tablespoon coarse-grain sea salt, or to taste
- 2 pounds of potatoes suitable for baking, cut into similar-size pieces
- 4 cloves garlic (unpeeled), lightly crushed
- A handful (or 4 tablespoons) rigani (dried Greek oregano), crumbled
- Cracked black pepper to taste
- 6 bay leaves
- 1 tablespoon unsalted butter
- 1½ to 2 cups chicken stock, as required
- ½ teaspoon Dijon mustard
- 1 teaspoon honey
- 1 small bunch of flat-leaf parsley, leaves coarsely chopped (for serving)
- Heat the oven to 375 F (190 C, or Gas Mark 5).
- Rub the chicken with the juice of 1 lemon, 3 tablespoons of the olive oil, and the salt.
- Place the chicken (or arrange the pieces) in a deep, heavy baking dish and surround with the potatoes and garlic in a single layer. Sprinkle the chicken with the rigani, pepper, bay leaves, and the remaining olive oil, and dot with the butter.
- Add half the stock, and bake, uncovered, 15 minutes. Reduce the oven temperature to 350 F (180 C or Gas Mark 4) and continue baking until cooked through but still tender – about 1¼ hour longer for a whole chicken, 40 minutes longer for chicken pieces. Baste the chicken and potatoes frequently, adding more stock to the dish if necessary.
- Transfer the chicken, potatoes, and garlic to a serving platter and keep warm.
- Strain the pan juices into a small saucepan, remove the fat with a spoon, and add any remaining stock. If there is more than about 1 ½ cups of liquid, reduce it by rapid boiling. Combine the mustard, honey, and half the remaining lemon juice and stir into the sauce. Add salt, pepper, and remaining lemon juice to taste, and heat to warm.
- Pour sauce over the chicken and potatoes just to moisten, and sprinkle with the parsley. Serve the remaining sauce separately.
Main photo: Rigani-flavored baked chicken, with potatoes, has a different taste than one made with common oregano. Credit: Rosemary Barron
When skies turn dark and temperatures plunge, out come the short lists of dishes to warm body and soul. To those lists should be added an easy-to-make hot, savory, deliciously satisfying Moroccan-style chicken tagine.
Making a tagine sounds exotic, but at its heart, the dish is a one-pot braise, a technique as basic to an American kitchen as beef stew.
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Traveling with half a dozen food writers on a hosted trip to Morocco, at the trekking hotel, Kasbah du Toubkal, we were given a cooking demonstration by Hajjah Rkia ben Houari ("Hajjah" is an honorific given to a woman who has completed a pilgrimage to Mecca) and her assistant Fatima. In her kitchen with a view of the High Atlas Mountains, she showed us how to make classic Moroccan dishes: chicken tagine, preserved lemons and lamb couscous. She started the lesson by reminding us that having quality, fresh ingredients is essential.
The chickens, lamb, fresh vegetables and herbs came from the nearby open-air market in the Berber village of Asni. The spices were from vendors, much like the ones we saw in the Marrakesh and Fez souks with their finely ground spices organized in mounds next to bushels filled to overflowing with olives, dates, dried fruit, dried beans and herbs.
Home cooking in the High Atlas Mountains
In the pantry between Hajjah Rkia's kitchen and the laundry room, sitting on short stools around a low table, we felt a bit like nursery school kids on a field trip. With our knees bumping against the table, we were her prep chefs. She assigned tasks — peeling onions, garlic, carrots and potatoes — and the translator explained how we would cook the dish according to our host's Berber traditions.
At the end of the cooking demonstration, Hajjah Rkia's son made Moroccan-style mint tea, which meant the teapot was held high in the air as a hot stream of black tea flavored with fresh mint was poured into small glass cups. He explained the long stream aerated the tea and gave it added flavor qualities. Without the benefit of a test kitchen, we couldn't validate that opinion, but we loved the spectacle and the tea was delicious.
Just before we sat down for dinner, Fatima cooked flat bread on an outdoor clay stove fueled by wood and charcoal. Charred on the outside, the bread was chewy on the inside. To stimulate our appetites, Fatima's handmade bread arrived at the table warm from the fire with a plate of fresh feta cheese and a bowl of spicy Moroccan olives. Then the table was set with large platters of the dishes made during the cooking demonstration. What a feast.
Translating Moroccan classics in an American kitchen
Back in my own kitchen, facing an inclement day when friends were coming over for dinner, I remembered that wonderful meal at Hajjah Rkia's. The chicken tagine appealed to me as the perfect way to beat back the cold. I adapted the recipe to my own palate and the realities of a Southern California kitchen.
In Morocco the pot used to prepare a tagine is a shallow pan with a distinctive conical top. Lacking a tagine, I find the qualities of the dish can be approximated using a covered pot that has a vented lid to promote the thickening of the sauce through evaporation. I use an inexpensive Chinese clay pot, which works well.
Before using a clay or ceramic pot, always check the manufacturer's instructions. Some pots should be soaked in cold water before using. For some pots, a diffuser must be placed between the pot and the heat source to prevent cracking.
Chicken With Preserved Lemons, Cracked Olives and Golden Raisins
Preserved lemons give the dish a bright, citrus finish. Easy to make at home, preserved lemons will keep refrigerated for months. The lemons can be used after one week, although the longer they have been preserved, the more they will have their distinctive "perfume" flavor.
As a side dish, Moroccan pickled vegetables provide a tangy complement to the savory tagine. The pickles are fun to make and, like the lemons, will keep refrigerated for months.
This recipe calls for cracked olives, which are olives that have been "cracked" sometimes by hand, sometimes by machine to create a deep cut in one side of the olive reaching to the pit. That allows the brine to reach deep into the olive. In cracked olives, the pits are mostly separated from the "meat" because of the cracking. The advantage of cracked olives in a braised dish is the sauce soaks deeply into the olives and the saltiness of the olive passes into the sauce so the effect is different from using regular olives.
Serves 4
1 whole chicken, 3 to 4 pounds, washed
¼ cup kosher salt
¼ cup golden raisins
1 tablespoon ground black pepper, divided
3 tablespoons lemon juice
4 garlic cloves, peeled
⅓ bunch fresh cilantro, stems and leaves
1 tablespoon olive oil
1 medium red or yellow onion, peeled, finely chopped
1 teaspoon ground ginger
¼ teaspoon of powdered saffron (optional)
⅛ teaspoon cayenne powder (optional)
2 cups chicken stock (preferably homemade)
1 preserved lemon, rinsed, white pith removed, finely chopped
1 cup cracked green olives
Sea salt and black pepper to taste
⅛ teaspoon cayenne powder (optional)
1. Place the whole chicken in a large container, cover with water. Add the kosher salt. Refrigerate overnight.
2. Place the golden raisins, ¼ teaspoon of the black pepper and lemon juice into a covered container. Allow the raisins to absorb the juice for at least one hour or overnight.
3. Before cooking, rinse the chicken and pat dry. Using a sharp knife, remove the breast meat, legs, thighs and wings from the carcass. Cut apart the wings at the joints. Debone the thighs and legs, taking off the skin.
4. Place the carcass, skin and wing tips into a large pot, cover with water and simmer 60 minutes. Strain the bones. Reserve the stock. The meat on the bones can be picked off and used in a salad or a soup. Refrigerate the chicken stock. When cooled, remove the fat and discard.
5. Finely chop the garlic and cilantro.
6. Cut each chicken breast into four, equal sized pieces. Cut the deboned thighs into four and the legs into two pieces.
7. Over a medium flame, heat the olive oil in a tagine or pot. Add the onions, ground ginger, saffron (optional), garlic and cilantro. For additional heat, dust with cayenne powder (optional). Stir well and cook for two to three minutes.
8. Sauté the wings, thighs and legs in the seasoned oil until lightly browned. Do not add the chicken breasts, which require less cooking time.
9. Finely chop the raisins, which have now absorbed the pepper-flavored lemon juice.
10. Add raisins, remaining black pepper-lemon juice and chicken stock. Stir well to create the sauce. Cover and gently simmer 30 to 40 minutes or until the chicken meat is tender.
11. Add chicken breast pieces, cracked green olives and finely chopped preserved lemon peel.
12. Cover and simmer 20 minutes. Taste and adjust seasoning with sea salt or ground pepper. Serve hot with steamed rice as a side dish.
- Do not debone the breast, thigh and legs. Traditionally, the chicken is quartered and the wings are kept whole.
- Along with the onions, add other vegetables of your choice such as leeks, peeled potatoes, carrots, cauliflower and turnips, cut into bite-sized pieces.
- For added sweetness, dissolve 1 tablespoon honey in the chicken stock.
- Before adding the vegetables, lightly drizzle them with olive oil and roast for 15 minutes in a 350 degree F oven on a parchment-paper-lined baking tray.
- Serve with steamed spinach instead of rice.
- Serve with boiled or mashed potatoes instead of rice.
Top photo: The distinctive Moroccan ceramic tagine. Credit: David Latt
As far as I'm concerned, the best part of holiday meals is the leftovers and the ultimate repurposing of a holiday bird is to make it the star ingredient in a homemade turkey pot pie.
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Thanksgiving and Christmas bring a frenzy of foods, all consumed in too large a quantity to be able to savor individually. Of course, there's something wonderful about this particular form of gluttony. But in the days following a holiday meal I revel in the leftovers, when each dish can be enjoyed on its own, and on its own terms.
In the days after Thanksgiving, I eat cornbread-sausage stuffing for breakfast. I eat pecan-topped sweet potatoes for lunch. But the greatest form of leftover is turkey. While it's on the holiday table fresh from the oven, turkey actually doesn't do much for me. I find turkey covered in gravy somewhat dull. Cranberry sauce doesn't help all that much. Yet I hatch plans to horde leftover turkey, often eating very little turkey during the meal, and noticing with careful detail how much is left on the bird's carcass. Because after the holiday is over, I intend to transform my least favorite holiday dish into my all-time favorite post holiday meal: pot pies.
My love of pot pie goes back to my childhood. I loved watching my Grandma Willie roll the pie dough for the pot pies she made each winter. In my grandmother's day, pot pies were what she called "work-a-day food" — a one-dish meal made for men working in the fields. This simple farm food, passed down from my grandmother to my mother and now to me, has become a staple in our house; one that comforts city folk just as well as it did my farmer ancestors.
The beauty of pot pies is that once you've assembled them, they make the best convenience food you'll ever eat. This was the reason they were created for hungry farmers, and the reason they became an early staple of industrial frozen dinners. But those glutinous grey masses in a doughy shell, with only occasional glimpses of a pea or a perfect cube of turkey flesh, are a far cry from the creamy, rich, vegetable-packed delicacies that came from Grandma Willie's kitchen. Pot pies can be made in any size, but in our house, we make single-serving pot pies in individual tart pans and store them in the freezer.
I didn't make pot pies much during the 20 years I lived in Los Angeles. The warm climate doesn't call out for hearty rib-sticking food. But now that I live in a place with cold winters and the first snowflakes have already fallen, the season for pot pies has arrived. On days when the weather is too wet and cold, when my daughters are spent and cranky, and I'm too exhausted to try to fling some sort of meal together, I can take these leftover remnants of holiday turkey out of the freezer and quickly serve a post-holiday meal, compliments of Grandma Willie.
Grandma Willie's Pot Pies (with Turkey or Chicken)
Adapted by Linda Lutz, daughter of Willie Phillips and heir to the pot pie legacy.
This recipe makes two 9-inch pot pies or 9 individual pot pies using 4- or 5-inch pie or tart pans. Pot pies can be frozen unbaked. They are best defrosted overnight in the refrigerator before baking.
2½ cups chicken stock, divided (1 cup for cooking vegetables, 1½ cups for gravy)
½ cup chopped onion
½ chopped carrots
2 cups cubed potatoes
1 cup frozen peas
6 tablespoons butter or margarine
6 tablespoons all-purpose flour
1 cup milk (Milk with 2% fat will work. Whole milk is even better.)
Salt and pepper to taste
2 cups cooked turkey or chicken in small dice
Your favorite pie dough recipe (enough for two 9-inch crusts)
1. Place 1 cup of the chicken stock in a saucepan and heat until simmering.
2. Add the chopped onion and chopped carrots and cook for five minutes.
3. Add the cubed potatoes and continue cooking for 10 minutes.
4. Add the frozen peas and cook until all vegetables are tender.
5. While vegetables finish cooking, begin gravy by melting 6 tablespoons of butter or margarine in a medium skillet.
6. Add 6 tablespoons flour and cook over medium heat for one minute, stirring constantly.
7. Add the remaining 1½ cups of the chicken stock and 1 cup milk and bring to a boil. Lower heat and simmer for 2 to 3 minutes.
8. Add salt and pepper to taste.
9. Pour gravy in a large bowl and add the diced turkey or chicken. Stir to combine.
10. Drain vegetables and add to gravy and meat mixture. Stir gently.
11. Spoon mixture into pie tins and top with a round of pie dough cut ½ inch larger than the diameter of the top of the pie tin, pressing gently to remove any air pockets between the filling and the pie dough.
12. Press dough into the crevice between the outer edge of the filling and the side of the pie tin. The excess dough should stick straight up into the air. Once you've removed any air pockets between the filling and pie dough, fold the excess dough flat onto the flat lip of the pie plate to get a good seal.
13. Place pot pies on a baking sheet lined with aluminum foil.
14. Bake at 400 F for 20 to 25 minutes, until the crust is golden brown. If after 25 minutes the crust isn't brown enough, turn up heat to 425 F and watch carefully until crust reached desired color.
15. Let cool for a few minutes before eating. In our house, we often dump them upside down on a plate to cool. It's not the most elegant way to serve a pot pie, but it is the most efficient cooling method.
Top photo: The first bite of a homemade pot pie is always the most satisfying. Credit: Susan Lutz
I am a home cook from a food-obsessed family. Everything that happened centered on food. After all, I grew up in a three-generation household with my Italian-American grandparents as well as my parents. My household wasn't unique in a food culture sense. But while many of the foods and recipes are similar to those from other families, the stories are what bring the food to life. The best way to delve into Italian-American cuisine and stories is through a typical family meal. And that starts with shopping for the ingredients.
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My mom, Josephine Lanzetta Murko, was born on an apple farm in Claverack, N.Y., during the Great Depression and only lived there for a few years. She recounts that my grandfather could not sell an apple for a nickel and had to move the family back to the Bronx. At that time, the Bronx was still quite rural and people lived in a tight-knit neighborhood with everything within walking distance.
Saturdays in my mother's young life were spent shopping for food with her mom, my nana. The journey, as my mom recalls, was a stroll down the "avenue." Mom and Nana first visited Mrs. Green's coffee shop. Mrs. Green would make custom blends for all her customers. My grandmother liked a light blend for her stove-top percolator. The aromas were so keen, and my mom recounts that whenever confronted with the smell of fresh coffee today it still triggers the memory of Mrs. Green's coffee shop and the Saturday market treks with her mom.
The next stop was the butcher shop where customers stood two-deep and where my mom watched in fascination the knife work and dexterity of the butchers. This was what she wanted to be, a butcher, she thought, and as a little girl she wrote a paper about it. My mom has amazing knife skills, and it's probably in her blood as my grandfather owned a butcher shop in the Bronx before his foray as an apple farmer.
A butcher shop back then was a different place. Sawdust was on the floor to absorb the meat and blood drippings while the butchers worked their magic. Once up to the counter, my mom would watch the butcher cube and then grind the beef, veal and pork they would then use to make meatballs. Nothing was prepackaged in those days, and the meats were from local animals.
Then on to the produce store where only local, in-season fruits and vegetables were sold. My mom said it was like a photo; she was in awe of the abundance of all the brightly colored fruits and vegetables. She notes that she had never had a strawberry out-of-season and that the fruit was not shiny. Their next stop was the cheese shop where they bought fresh ricotta and mozzarella and other cheeses. Imagine next stepping into a shop entirely dedicated to butter. Butter of all kinds was sold from large barrels by the pound, which sounds heavenly to me.
Saturday markets full of ingredients for soup
The bread store was perhaps my mom's favorite. The smell alone made her feel warm and cozy and hungry. When she became old enough to shop without my grandmother, Nana would give my mom an extra four cents to buy the fresh-out-of-the-oven warm loaf, which she would then nibble on or devour all the way home. My grandmother knew this was a special treat for my mom, and to this day, warm bread and butter is one of her absolute favorite things. It's one of mine.
Last but not least, on the shopping extravaganza was the poultry shop. Saturday was soup day. One Saturday when my grandmother wasn't feeling well, she sent my mom and her sister, my aunt Margie, to get the chicken. They were still little girls. They selected the live chicken and waited patiently for it to be killed and packaged to bring home. While walking home, the bag started to jump.
They so wanted to drop the bag but being the obedient kids that they were, ran as fast as their little legs could go all the way home, imagining as only little girls could, what kind of spooks were in that bag. When they delivered the jumping chicken bag to Nana in a whirlwind of excitement, panic and fear, Nana giggled and told them, "Sweet girls there are no spirits in the bag it's rigor mortis setting in."
While my mom clearly describes the rich palette of textures and smells of the Saturday markets of her youth, she also revels about the joys of being connected to her neighbors and friends. She said they were having a great time because all the neighbors, relatives and friends were out on Saturday. This ritual was not a chore, it was an exciting day. It was the social fabric of creating the family meal. I have even heard stories of recipes being shared at the butcher counter. One Jewish lady I know learned how to make killer Italian meatballs from the Italian ladies at the butcher shop.
So, while we seem far removed from the 1940s Saturday shopping trek, I implore you to think about this question: Is not the farmers market in your neighborhood or community a social hub of sorts?
Modern society has changed the way we shop for food and interact at the grocery store, often with blinders on as we roll our carts down the aisles. But at the farmers market you make eye contact, chat with the farmers and purveyors and smile and chat with your fellow shoppers. I think we have found the "avenue" of my mom's youth.
Italian Chicken Soup
I have learned that just about every cuisine has a version of chicken soup and even within a cuisine, there are many variations. It's what I call similar but different.
One chicken cut up into parts and cleaned (this would include chicken feet in the old days)
Enough water to amply cover the chicken
2 to 3 onions, chopped
Bunch of carrots, chopped
4 to 5 parsnips, chopped
Salt and pepper to taste
2 to 3 garlic cloves, minced
Parsley, minced
Optional: Noodles, escarole, eggs. Sometimes, we added a little tomato paste, or tomatoes, the butt of the Pecorino Romano cheese
1. Boil the chicken for about 20 to 30 minutes. Skim off the scum.
2. Add the vegetables, including the parsley and garlic. Add salt and pepper. Simmer for about 3 hours.
3. Remove chicken from broth. You can either remove chicken from bones and put back into soup or eat separately.
4. At this point, you can use the optional ingredients.
If using, add noodles that were boiled separately (thin or medium; your preference.)
Add escarole (cut, steam separately and drain). Mix 2 eggs, ¼ cup of Parmesan cheese, salt and pepper then add to broth.
Top photo: Carole Murko's grandmother and Bronx shopkeepers on a Saturday morning in the 1940s. Credit: Courtesy of the Murko family
We gladly eat the flesh of squashes and melons, and we also eat their seeds, often toasted. But although cucumbers are in the same family, we always eat them whole, seeds and all. What's up with that?
More on Zester Daily:
» Making the most of spaghetti squash
» Picklng cucumbers and other veggies
» Exploring Indian bitter gourd
» Chilling out with cool summer vegetable soups
In the Near East, cooks sometimes hollow out cukes and cook them as dolmas. That makes them more versatile, but it also leaves you with a slippery pile of cucumber seeds.
In the middle ages, they knew what to do with cucumber seeds: Make them into a cucumber seed salad and serve a roasted bird on it. It's kind of a California cuisine idea from 1,400 years ago. In the 10th-century cookbook "Kitâb al-Tabîkh," this dish is called bârida tayyiba Kisrâwiyya, meaning a cold dish of the Persian king Chosroes I, who died in 579.
It's a nice effect. The charm of cucumber seeds is slipperiness. In their humble vegetable way, they have the same quality that makes orzo pasta more luscious than rice.
The modern luxury of limes
The original recipe for cucumber seed salad calls for sour grape juice, which is available in Middle Eastern markets under the names ab ghoureh or hisrim. As a Californian, I say this was probably because they just didn't have limes. Lime juice has a more pleasant acidity and is much more fragrant. On the other hand, I use mild olive oil for this recipe, which is what they would have had in 6th-century Iran, but sour grape juice or even vinegar would go better with a virgin or extra virgin olive oil.
Pick the fattest cucumbers you can find because they tend to have more seeds. Peel them (so you can use the flesh in some other salad), cut them in half lengthwise and scrape the seeds out with a spoon. Chop up the seeds (more exactly, separate them, because they're loosely connected with stringy stuff) and drain them a little before using.
Preparing the chicken
The chicken part of the recipe poses problems for our time. You're supposed to use three pullets, which are very young chickens that are all but impossible to obtain today. I just use supermarket-sized chicken. And you're supposed to cook the chicken in a tandoor, which is out of the question for most of us, so grilling is in order.
The recipe doesn't mention anything in particular about the chicken, but I like to marinate chicken in onion juice. Chop an onion coarsely, purée it in a food processor for 1 minute and strain the juice from the solids. Open the kitchen windows first. Marinating in this for half an hour produces a nice mild effect, though less noticeable on the breasts than on the wings or legs.
The recipe recommends garnishing the salad with slices of snake melon, which is a non-sweet melon that looks like a long, twisty cucumber with longitudinal ridges. In this country it's sometimes sold as Armenian cucumber or ghoota. Do that for authenticity's sake if you wish, I guess.
Chicken on cucumber seed salad. It goes to show you, that what's old eventually becomes nouvelle.
Cucumber Seed Salad
Serves 2
4 large salad cucumbers
1 teaspoon fresh thyme leaves, stripped from the stems
4 tablespoons lime juice (about two medium limes)
6 to 8 tablespoons olive oil or vegetable oil
14 to 16 fresh basil leaves
2 chicken legs and 2 thighs, separated or together, grilled until done
1. Cut the cucumbers in half and scrape out the seeds. Mix them with the thyme leaves. Mix the lime juice and oil and toss the cucumber seeds, reserving 1 tablespoon of the dressing.
2. Divide the salad into 2 serving dishes, arrange the chicken pieces on top and surround with the basil leaves. Spoon the reserved dressing on the chicken pieces.
Top photo: Cucumbers. Credit: Picturepartners/istock
One of the most classic dishes in the Hakka repertoire, salt-baked chicken is also incredibly delicious. Rarely available anywhere outside of the homes of good Hakka cooks (read: grandmas), this is a dish to master and enjoy.
Like so many other recipes from this ethnic group in South China's hill country, it is both clever and startlingly flavorful. But despite the fact that the bird is packed solidly in a thick layer of rock salt as it cooks, it doesn't get unbearably salty because the salt doesn't penetrate the wrapping. Instead, a tight cocoon of lotus leaf and parchment paper seals in all of the juices, so you are left with what can only be described as the essence of chicken. As you unwrap layer after layer, tendrils of steam curl out, greeting you with the scent of nothing less than a perfect roast bird dusted with a few aromatics and the haunting aroma of lotus.
More on Zester Daily:
» Review: 'Asian Grandmothers'
Truth be told, there is little reason why restaurants should be so lazy about this dish because it really isn't that difficult. Yes, it does require lots of rock salt, but that can be used over and over and over. Yes, the chicken needs to be wrapped, but that is pretty much the extent of the labor required. And yes, it does mean that a great-quality bird is called for, but charge a little more, I say, and let diners order the dish ahead of time.
Or, you can just give up on ever finding a properly made salt-baked chicken and make it at home.
Long ago, this dish was served by wealthy Hakka salt merchants, whose cooks would actually bury the chickens in hot salt without any wrappers, rinse them off before serving, and offer a sauce on the side for dipping. About 200 years ago, someone came up with the idea of shrouding the bird in layers of paper to keep the salt out and the juices in.
Hakka Salt-Baked Chicken
Yánjú jī 鹽焗雞
Serves 4 to 6
For the chicken:
6 pounds coarse salt (ice cream salt is perfect)
1 smallish chicken (no larger than 4½ pounds)
For the dry rub:
1 teaspoon dry-fried salt and pepper (see recipe below)
½ teaspoon five-spice powder
½ teaspoon ground sand ginger (see Tips)
¼ cup thinly-sliced fresh ginger (unpeeled OK)
3 green onions, trimmed
1 large dried lotus leaf, soaked in hot water until pliable, optional
Spray oil
For the sauce (optional):
¼ cup rendered lard
1 teaspoon dry-fried salt and pepper
½ teaspoon ground sand ginger
1. Before you start prepping the chicken, place the coarse salt in a rimmed baking tray and heat it in a 550 F oven (or as high as it will go); it should be red hot by the time you are ready to use it.
2. Clean the chicken thoroughly, rinsing it out under cool tap water and wiping it dry (inside and out) with paper towels. If you are using the giblets, rinse and pat them dry. Cut 2-inch-long incisions under each wing and then poke the outer two segments of the wings into the body so that the wing drumsticks lie flush against the body and protect them from burning. Place the chicken breast-side up on a work surface and press down firmly on the breast to flatten it so that the chicken is as compact as possible. Mix the salt and pepper, five spice powder and sand ginger together in a small bowl. Sprinkle half into the chicken carcass and rub it around; add the optional giblets to the chicken and then tie the ends of the legs together with butcher twine. Rub the outside of the chicken with the rest of the spices too.
3. Prepare a 30-inch wide sheet of parchment paper, spray it with oil and also have two 30-inch-wide sheets of foil ready. First, dry the lotus leaf, if using, and wrap the chicken in it. Then turn it upside-down on the oiled parchment paper and wrap the chicken up tightly. Turn this again right-side up and wrap it in a sheet of foil — sealing the edges as much as possible — before turning upside-down on the last sheet of foil and again sealing the edges to keep all of the juices in and the salt out.
4. Select a large sandpot or covered casserole that easily holds the chicken with room to spare for the salt. Place a trivet in the bottom of the sandpot and very carefully pour about a quarter of the very hot salt into the bottom. Arrange the wrapped chicken in the center (breast-side up) and very carefully cover it completely with the remaining hot salt. Cover the sandpot and place the pot on the stove; the heat under it should be between low and medium-low so that the salt stays hot and the chicken slowly bakes. Cook the chicken for 90 minutes this way, remove the pot from the burner and let it cool down until you can touch the pot and bird without being burned. When you open the pot up, pour off at least half of the salt and then lift out the chicken to a rimmed plate. Unwrap the chicken layer by layer, discarding any salt that is sticking to the wrappings. When you get to the parchment paper, carefully dust off any salt before opening up the lotus leaf; there will be lots of juices in there, so be sure and keep them all in the plate. Check the chicken's doneness by piercing the thickest part of the thigh with a chopstick; the juices should run very clear. (Any meat that is still stubbornly pink can be cooked quickly in the last step with the sauce.)
5. To make the optional sauce, melt the lard in a wok and add the salt-and-pepper and the sand ginger. Drizzle in any juices from the chicken and bring the sauce to a boil. The traditional way to serve this chicken is to cut off and hand-shred the meat and skin; if you like to chew on the bones, pile them in the center of your serving plate so that they won't be seen. Toss the meat and skin with the hot sauce until every piece is coated, and then arrange these on the serving plate. Serve hot or very warm with steamed rice and a simple vegetable dish or maybe a soup.
Dry-fried salt and pepper: Coarsely grind about 2 tablespoons of black pepper and place it in a dry wok (this means no oil). Add about 2 tablespoons coarse sea salt. Mix these together over medium heat, tossing often, until the pepper starts to smoke a bit and the salt is gray. Scoop it out into a bowl, cool to room temperature, and store in a covered jar. This can be used as a simple dip for things like fried chicken or sprinkled on popcorn or any other place where a bit of salt and spice would make life better.
- Sand ginger is a member of the ginger family; its English name is a direct translation of the Chinese name, shājiāng 沙薑. Rarely sold fresh, the sliced dried roots are often available in Chinese grocery stores in the spice aisle or in Chinese herbal medicine shops.
- Lotus leaves are also sold dried here in Chinese grocery stores; the leaf here is my own addition, as it adds nice flavor to the chicken, but can be left out for traditionalists and those who don't have a Chinese market nearby.
Top photo: The bird, with its seasonings for Hakka chicken. Credit: Carolyn Phillips


text:
Malaysia's Growing Climate of Repression Gets Ignored
Amidst the gushing over the inauguration of new Indonesian President Joko Widodo, the first outsider, non-elite president in Indonesia's democratic era, there is a significant void of international interest in neighboring Malaysia, where the climate for freedom of expression and assembly has deteriorated badly in the past year. Over the past year, the government of Prime Minister Najib tun Razak, which in Najib's first term had promised to improve the climate for civil liberties and abolish long-hated laws that allowed detention without trial, has shifted course. The government has pursued a sodomy case against opposition leader Anwar Ibrahim that, next week, almost surely will end with Anwar being sentenced to jail, though the case was a comedy of ridiculous "evidence" and coached witnesses. (To be clear—I don't think sodomy should be a crime, but it is in Malaysia; even so, there was no verifiable evidence Anwar actually engaged in this "crime.") Read more »


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I really have found that I hate the taste of the old things I used to love. Really this is wonderful. My confession is that sometimes when I take a taste of something I used to love and find that I hate the taste of it now I feel sad!
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8. Extra food.
9. Extra water.
10. Emergency shelter.
My pack includes sunglasses, sunscreen, extra clothing, headlamp, extra food, extra water, I.D. I also carry a watch, critical when 15 minutes of wandering can seem like an hour.
But my multitool is in another pack. I don't have a fire starter to keep warm or to send a smoke signal. My compass is on a shelf at home. I don't have my bivy bag, and my promise to myself to get a space blanket was forgotten.
I also don't have my cheapo reading glasses that might allow me to pinpoint my location if I used my smartphone. Regardless, I'm reluctant to use the phone as an electronic compass because I need to save its waning battery life for last-ditch emergency communication.
Crashing through the forest, I suddenly see one of the best groomed trails in Oregon, the Pacific Crest Trail. But which way to go?
Let's add one more very critical thing to what should be the 11 Essentials: knowledge.
Before heading out, look at a map. Know the terrain, trails, roads.
I know that if I head downhill, I'll eventually hit a road.
I also know something else: I'll live.
David Whiting's column also appears Page One Wednesdays, Fridays, Sundays; firstname.lastname@example.com


text: Event: Arkansas Game and Fish Foundation Trap Tournament Friday, August 01, 2014 Central Region Get Directions Calculate Trip City: Jacksonville Region: Central Building / Point of Interest: Arkansas Game & Fish Shooting Sports Complex Address: 2800 Graham Road Jacksonville, AR 72076 Contact: Lori Lynch Phone: 501-317-7113 Email: firstname.lastname@example.com Website: http://www.agff.org/events/34/the-arkansas-game-and-fish-trap-tournament Event Details: The tournament will serve as the inaugural Arkansas Game and Fish Foundation sponsored tournament at the new state of the art Arkansas Game and Fish Foundation Shooting Sports Complex in Jacksonville, AR and set the stage as a first class shooting experience for sport shooters from across the state and region. Proceeds will benefit the AGFF and the work they do in the state of Arkansas for conservation and youth programs. Great prize packages, a state of the art venue, and a delicious lunch catered by Gus's World Famous Fried Chicken makes this is an event not to be missed. The tournament is limited to 100 teams, so do not hesitate to reserve your team's spot.


text:
ECtel Shareholders Approve All-Cash Merger Transaction With cVidya Networks
(NASDAQ: ECTX) ("ECtel" or the "Company"), a leading provider of Integrated
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cash transaction valued at
(Logo: http://www.newscom.com/cgi-bin/prnh/20010807/FLTU015LOGO )
Approximately 70% of the outstanding shares of ECtel on the record date
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held company, indirectly wholly owned by cVidya.
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ECtel (NASDAQ:ECTX) is a leading global provider of Integrated Revenue
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information, visit http://www.cvidya.com
Certain statements contained in this release contain forward-looking
information with respect to plans, projections or future performance and
products of the Company, the occurrence of which involves certain risks and
uncertainties. Although we believe the expectations reflected in such
forward-looking statements are based upon reasonable assumptions, we can give
no assurance that our expectations will be obtained or that any deviations
will not be material. Such statements involve risks and uncertainties that
may cause future results to differ from those anticipated. These risks
include, but are not limited to, the effects of general economic conditions,
the possible slow-down in expenditures by telecom operators, adverse effects
of market competition and the impact of competitive pricing and offerings,
the reoccurrence of sales to existing customers, the ability to recognize
revenue in future periods as anticipated, the unpredictability of the telecom
market, product and market acceptance risks, the ability to complete
development and market introduction of new products, fluctuations in
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customers, commercialization and technological difficulties, risks related to
our operations in
the international market. These and other risks are discussed at greater
length in the Company's annual report on Form 20-F and other filings with the
Securities and Exchange Commission. ECtel disclaims any obligation to update
these forward-looking statements and undertakes no obligation to publicly
release any revisions to these forward-looking statements to reflect events
or circumstances after the date hereof or to reflect the occurrence of
unanticipated events.
ECtel Contact: Michael Neumann Senior Vice President and CFO Tel: +972-3-9002115 Email: firstname.lastname@example.com External IR Contacts: Ehud Helft\Kenny Green GK Investor Relations for ECtel Tel: +1-646-201-9246 Email: email@example.com
SOURCE ECtel Ltd


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text:
"Mohan Babu's sons Vishnu and Manoj were swift to act. Both swam in to rescue their parents while the crew came in with a boat. Mohan Babu and his wife suffered minor cuts," the actor's agent told IANS. "The shoot of the film was disrupted for couple of hours. The entire crew and the director of the film heaved a sigh of relief when they reached the shore safely," agent added.
The team had left to Bangkok on June 21 to shoot some action sequences for the mega budget film, which also features Raveena Tandon, Manchu Vishnu, Manchu Manoj, Varun Sandesh, Tanish, Hansika Motwani and Praneetha. The film is being directed by Srivas and jointly produced by 24 Frames Factory and Sri Lakshmi Prasanna Pictures.
Story first published: Monday, July 1, 2013, 12:37 [IST]


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