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Sweet potato ice cream
By Ann | November 24, 2014
If there is an unloved member of the Thanksgiving table, I believe it to be the sweet potato. "Oh," you're thinking, "they're so delicious and healthy! Full of fiber! Lots of vitamins!" You guys, I have tried, believe me, I have tried. But every time I eat a sweet potato—in any form—I find myself wishing it was a potato. The normal (not sweet) kind.
But you can't celebrate Thanksgiving without sweet potatoes—they're an integral part of the meal, just like Dad's turkey smoked in the patio hibachi, sticky rice stuffing, and turkey congee the next day (at least that's what we eat in MY family :) Last year, I signed up to bring sweet potatoes to my in-laws' pot luck feast. I prepared a purée with lots of butter, cream, nutmeg, grated ginger, a generous dash of salt to balance the sweet. And I watched as it got dolloped on plates and pushed around, uneaten. I have to admit, it stung a little bit. Even if I was doing exactly the same thing.
This year, I signed up for sweet potatoes again, determined to find a dish that everyone would love—even me! I considered and discarded several recipes, things like sweet potatoes Anna (too much last-minute preparation, plus I'm scared of the mandolin), whipped chipotle sweet potatoes (too southwestern, too similar to last year), and sweet potato gratin (which would be delicious… with regular potatoes). And then I decided to take the sweet potatoes in an entirely new direction: Dessert!
Sweet potato ice cream comes from David Lebovitz's terrific frozen dessert cookbook, The Perfect Scoop. It starts with a pound of boiled sweet potatoes, which you mix with milk, sugar, and a tiny sprinkle of cinnamon. Unlike most ice creams, the recipe is not a custard-base—there are no egg yolks, no cream. Instead, the puréed sweet potatoes create a luscious, velvety texture that's offset by the maple-glazed pecans you stir in at the end. The result is like frozen pumpkin pie: creamy, cold, sweet, and faintly perfumed with cinnamon. I can't wait to scoop it all over my plate of pie.
The other day, my in-laws sent out an email confirming everyone's Thanksgiving contribution. "Ann mentioned roasted sweet potato," wrote my husband's stepmother. "Yes!" I responded, "I'm bringing sweet potatoes à la surprise!"
Happy Thanksgiving!
Sweet potato ice cream with maple-glazed pecans
Makes 1 quart
If you have an ice cream maker, David Lebovitz's book The Perfect Scoop is worth having on your shelf. But if you want to test this recipe before you buy the book, you can find it here.
If you don't have an ice cream maker, you should get one! I hesitated for a long time, but it's SO much fun.
Topics: A year in a French market: Autumn, Free of gluten, Recettes | 10 Comments »
My favorite French food gifts
By Ann | November 12, 2014
Whenever I'm in Paris, I visit my local grocery store to stock up on French food products—all the stuff I love that's hard to find in the States. I check an extra big bag on the plane, bursting with spices, dried legumes, and other treats—and I ration out the stash until my next trip to France.
To celebrate the paperback edition of Mastering the Art of French Eating, Penguin Books is giving away some of my favorite French foods and books! TWO winners will receive a Francophile basket filled with:
- Mastering the Art of French Eating (paperback)
- Julia Child: A Life by Laura Shapiro
- The Physiology of Taste by Jean-Anthelme Brillat-Savarin
- On Vegetables by Elizabeth David
- Lentilles de Puy (my favorite green lentils)
- Piment d'Espelette (mild crushed red pepper from the Basque country)
- Miel de thym (honey made from thyme blossoms)
- Eiffel Tower dish towel
To enter, visit this link and leave your email address. Two winners will be chosen at random. The contest ends Tuesday, November 18. Thank you so much for your support of my book, which makes this blog possible!
Topics: Mastering the Art of French Eating | Comments Off on My favorite French food gifts
Sauce caramel au beurre salé
By Ann | November 11, 2014
I met my friend Jérôme on Twitter (the same place where he met his boyfriend) and we instantly bonded over bugnes, a sweet beignet eaten before Lent in the area around Lyon and St-Etienne. When I visited Lyon to research my book, he took me on a tour, pointing out pâtisseries flaunting hot pink tarts made from the city's famous pralines, leading me through hidden "traboule" alleys, and past storied bouchons. In Paris, we often meet for lunch or tea, cake or cheese, coffee or wine, museum expositions or dinner with our partners, or all of the above, to talk about the things we love most: books, cooking, travel, family, and all the other bits in between. "Friendship is one of the most beautiful gifts life has to offer," Jérôme has said. And I agree.
Now that I live in New York, I don't see Jérôme as often as I'd like. Happily, we've found a way to continue our conversation via our very own cooking club. There are no rules, just the urge to try a slightly-more-complicated-than-usual recipe, and share the experience. We swap opinions and tips. We snap photos. Most recently we ventured into the tricky world of sugar, attempting a sauce caramel au beurre salé.
I first discovered salted butter caramel sauce at Breizh Café in Paris, a crêperie in the Marais, where it was drizzled over a dessert crêpe, a sticky, sweet, deep, and nutty trickle. I licked up every golden drop. Because I first ate it in a crêperie, and because it's made of salted butter—a Breton staple—I assumed the ambrosial stuff hailed from Brittany. And because it was dribbled so sparingly over my plate, I also assumed it was difficult and expensive to make. Wrong, wrong! To learn the true history of sauce caramel au beurre salé, you'll have to read chapter three of my book :) But today I'm happy to share the recipe.
I started with two cups of sugar, a dash of water, and a fair amount of trepidation. (I'd heard many horror stories about working with melted sugar and I have an active imagination.) I very assiduously did NOT stir the mixture, for fear of crystallization—despite my best efforts, however, crystals soon formed. The surface became covered in a white, sandy layer, while the sugar underneath rapidly melted and browned—it was like watching molten lava boil beneath the earth's crust (and, seriously, it seemed just as hot). I was afraid of burning the whole thing, so I removed the pot from the heat and swirled the contents (without a spoon). The liquid was SO HOT, it melted the crystals, while the color continued to deepen. I then beat in a measure of hot, heavy cream, and several lumps of butter.
The color of the sauce was glorious, nut brown and glossy as a polished chestnut. Alas, I could see rocky grains of crystallized sugar dotted throughout. I feared that reheating the sauce would cause the sugar to recrystalize, but when brought to the boil, the butter and cream seemed to stabilize the mixture. The clumps melted and I was left with my own pot of dark gold.
"I'm always nervous when making caramel," wrote Jérôme, when we exchanged emails about our caramel capers. "But it's also marvelous to see the magic of chemistry at work!" (This is why we're friends.) As a certified pâtisser, he gave me a little tip: "To avoid crystallizing the sugar, many pâtissiers add a tablespoon of glucose [corn syrup]. This helps prevent the sugar crystals from gathering. It's very useful, and you can also use it for candied fruit, bonbons, pulled sugar… I think it makes the caramel sauce even more smooth and rich, and the sugar is more stable."
I'll have to try his trick before we move onto our new cooking project. What's next, Jé? Une bûche de Noël? :)
Sauce Caramel au beurre salé/
Salted butter caramel sauce
Adapted from Papilles et Pupilles, Marmiton, and David Lebovitz
Makes 2 cups
1 cup granulated sugar
1/4 cup water
1 tablespoon corn syrup (optional)
3/4 cup heavy cream
3 tablespoons salted butter
Pinch of fleur de sel (optional)
Heat the cream in the microwave, or on the stove in a small saucepan. Cut the butter into cubes.
In a large, deep pot (larger than you think you will need), pour in the sugar and add the water, and corn syrup (if using). Heat the sugar over medium heat. If the sugar melts unevenly, swirl the pot gently, but do NOT stir with a spoon. Continue cooking until the sugar achieves a deep, dark brown color. If you're getting nervous about burning the mixture, remove it from the heat and continue swirling the pot. The sugar will retain enough heat to continue browning, even off flame.
Remove from the flame. Beat in the hot cream with a whisk, followed by the cubes of butter, and the pinch of fleur de sel (if using). Return the pot to medium heat and bring to a boil for 2-3 minutes, until the sauce is smooth and glossy. Allow to cool, then transfer to a storage container.
A few tips:
–DO NOT lick the spoon or otherwise touch the hot caramel—you will be sorry! Wait at least 15 minutes before tasting it.
–The sauce gets thicker as it cools and is almost solid in the fridge. Before serving, microwave it for about 15 seconds to warm it up, check the consistency and stir in a drizzle of cream or milk if needed, and microwave for another 10 seconds.
–I forgot to add the fleur de sel, but stirred in a pinch after I transferred the sauce to its plastic container.
–The sauce lasts for about two weeks (or, honestly, three to four weeks).
–It's delicious on crêpes, pound cake, waffles, pancakes, a spoon…
–For caramel troubleshooting from a pro, check out these three posts from David Lebovitz.
Topics: Free of gluten, Recettes | 21 Comments »
Tuesday dinner with Simple Provisions
By Ann | November 4, 2014
I love eating kale, but I hate cleaning it. By the time I've washed the leaves, stripped away the tough stems, and unfurled half a roll of paper towels to dry everything, the last thing I want to do is spend more time in the kitchen cooking the stuff. Happily, Amelia Crook of the gorgeous blog Simple Provisions has saved my Tuesday evening with a fast, hands-off recipe for crispy kale and chickpea salad. I spent more time washing the kale than I did roasting it!
After a stint in New York (where she worked at Martha Stewart), Amelia returned to her native Australia in 2012. She lives with her husband and baby in Kyneton, Victoria, in an old house with a big garden. "This is an experiment in slower living," she says. Her blog offers fresh, inventive, seasonal recipes, and fun features like "Look in the fridge"—a series of icebox tell-all tales; she featured mine here—eek! She illustrates posts with her beautiful photos, which make me want to immediately cook everything she's cooking (or move into her serene and cozy home—Amelia? Do you need a resident pot washer?). Today I'm delighted to share a glimpse of her house, along with tips for fast meals, and a bright, satisfyingly crunchy recipe.
On adjusting to her newly "hectic" evening routine:
"We've recently gone from two adults needing to be fed to two adults and a baby, which means meal times last from 5pm to 8pm, with bathing and cooking thrown in. If I'm organized, I'll have something semi-prepared for dinner which helps things flow more smoothly. If I haven't done any prep, it feels like I've never cooked dinner before and I can't think of a single thing to cook. So far, we've still eaten every night though!"
On her favorite pantry staples:
"Pasta (linguine and orecchiette are my favorites), tinned beans and chickpeas, eggs, anchovies, feta, as well as fresh herbs and greens growing in the garden (kale and chard in the winter, lettuce in summer). I can usually cobble something together from this."
On reaping the rewards of weekend cooking:
"Cooking a batch of vegetables on the weekend and storing them gives you an excellent starting point for dinners during the week. Here's how I do it."
On her go-to "can't be bothered" meal:
"I can scramble eggs in a few minutes, while the toast cooks, and I'll call that dinner. If I really don't feel like cooking, then I'll get take out. We live in a small town that has surprisingly good, but limited, options for take out. Thai, pizza and Indian are on rotation."
Her secret magic ingredient:
"I try to think about what will give me the biggest hit of flavor for the least amount of work. My current favourite trick is to make a herb and garlic oil that I store in the fridge and use to drizzle over eggs, salads, potatoes and meat. It brightens up an otherwise simple and quick dish."
On the "holy trinity":
"When I first discovered the combination of kale, eggs, feta and chickpeas under the broiler, I ate it four times in one week. It's delicious, easy and good for you—that's the holy trinity as far as I'm concerned."
Grilled kale and chickpea salad
Adapted from a recipe by Amelia Crook
Serves 2
Note from Ann: I loved this salad's juxtaposition of flavors and textures—it's tangy, salty, and crunchy with jammy bursts from the roasted tomatoes. Amelia tops her salad with a fried egg: "Lemon and feta combine with the egg yolk to form a creamy, tangy dressing that oozes over the blackened, crunchy kale, warm tomatoes and slightly crispy chickpeas," she says. But since I'd already eaten a few eggs this week, I decided to mix mine with quinoa, which added a delicate crunch and wholesome heartiness.
2 cups curly kale leaves, torn into bite-size pieces (washed and well-dried)
1 cup cherry tomatoes, halved
1 can chickpeas, drained
3 tablespoons olive oil
1/2 cup feta cheese
2 eggs (optional—see below for variation)
3/4 cup quinoa (optional—see below for variation)
Salt and pepper
Preheat the broiler on high.
In a large bowl, toss the kale, cherry tomatoes, and chickpeas with the olive oil, salt, and pepper. Spread evenly over a large baking sheet and place under the broiler. Cook for about 4 minutes, checking after a minute or two, to make sure the kale isn't aflame. Rotate the tray and broil for another 4 minutes. Amelia says, "You want the kale to have crispy edges, with green in the middle. Some of the edges will go black but this just adds a good charcoal flavor."
If you're using the eggs: Fry two eggs sunny side up, until the whites are set and the yolks still runny. Divide the salad between two plates, sprinkle over the feta and a spritz of lemon juice. Place an egg on top of each portion. Enjoy!
If you're using the quinoa: Prepare it according to the package instructions. (I made it in my rice cooker by rinsing, draining thoroughly, and adding a 2-1 ratio of water to grain.) When the quinoa is cooked, drizzle in a glug of olive oil. Toss the quinoa with the kale salad, juice of half a lemon, feta cheese. Season generously. Enjoy!
(Photos from Amelia Crook, except for top and bottom.)
Topics: Tuesday dinner | 10 Comments »
Happy Halloween!
By Ann | October 31, 2014
Last year, Lucy was too little for a Halloween costume. But this year, she decided to dress up as her favorite food: CHEESE. (Or did her food-loving mother decide for her? She can't talk yet so… you decide.)
Inspired by my visit to Wisconsin and this brilliant blogger, I made her a cheese costume. (And when I say "made" I mean I begged my friends to help me—you guys know I'm not craftsy.) I picked up a Packers cheesehead and yellow onesie, and my talented friend Esther (a graphic designer) created a patch that says "aged 13 months," which friends helped me print onto an iron-on decal. A toy mouse completes the look, which would be perfect except…
Lucy hates her cheesehead.
Out takes after the jump…
Topics: Uncategorized | 20 Comments »
Now in paperback!
By Ann | October 28, 2014
Today Mastering the Art of French Eating hits shelves as a paperback, with a (slightly) new cover and subtitle ! Sigh… these books, they grow up so fast.
Here's a description:
When journalist Ann Mah's diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long post—alone.
Not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life's truths.
"Mastering the Art of French Eating makes you want to be in Paris. It will also make you very hungry." —Wall Street Journal
I can't describe what a total thrill it is to see that beloved old Penguin symbol on the book's spine! Of course, I'm biased, but I think the lovely lightweight paperback edition makes a perfect traveling companion. I would be thrilled if you picked up a copy at your local bookstore or online:
Barnes & Noble
Meanwhile, my friends on the web are celebrating with a few giveaways (and more to come):
Chez Bonne Femme
French Word-a-Day
Pickles and Tea
My publisher has created this beautiful ad in the book trade's newsletter, Shelf Awareness Pro.
And I'm delighted to hit the road for a couple of book signings:
Pittsburgh, PA
Wednesday, November 5, 2014
Penguin Bookshop (Sewickley, PA)
Madison, CT
Wednesday, Nov 19, 2014
RJ Julia
I love meeting readers and I also love book clubs! If you and your friends are reading Mastering the Art of French Eating, I'd be thrilled to visit your group by phone or Skype to chat and answer any questions—just send me a message via this website's "contact" form.
Finally, are you hungry for crêpes? I'm about to send out the latest edition of my newsletter, which includes a special recipe for dessert crêpes (cut from the original book!). Subscribe here to check it out.
I'll be back again soon with a post about cheese :) In the meantime, thanks, as always, for reading.
Topics: Mastering the Art of French Eating | 7 Comments »
Cheap eats around the Eiffel Tower
By Ann | October 21, 2014
I always feel like I'm the last person to find out things. So when I read an article about the Eiffel Tower's two-year, thirty million Euro renovation—unveiled this month—I wasn't surprised that I knew nothing about it, even though la Dame Fer is around the corner from my apartment. The renovation added solar panels (they heat the structure's water) as well as a glass observation floor that allows visitors to gaze straight down—57 stories. Yowzers!
In honor of the tower's new "looking," I thought I'd share a few of my favorite cheap eats in the area. As I've mentioned before, the neighborhood has its share of tourist traps serving bad food. But there are also hidden gems. If you're visiting the Eiffel Tower and on a budget, here are three great options for lunch:
The Cheapest:
I realize I am revealing my lowbrow palate by saying this, but when they're fresh and hot, I really love a sandwich grecque. The sandwiches at Apollon—a Greek restaurant/traiteur—start with your choice of sauce (I always get harissa) dabbed on warmed pita. The guy behind the counter then stuffs the bread to bursting with seasoned chicken shaved off the spit, lettuce, tomato, and French fries. The result is greasy, salty, spicy and completely delicious. There's also a vegetarian version, which replaces the meat with cheesy spinach-feta croquettes, equally salty, greasy, and delicious. (If you're in the mood for lighter fare, the counter offers terrific Greek salad, hummus, and other dips.) A full menu (and table service) is available in the restaurant, but for the truly cheap experience, order your sandwich to take away.
Price: €5.50 (per sandwich)
The Cheap
Bread and cheese are France's greatest cheap eats. Happily, one of my favorite fromageries is located a few blocks from the Eiffel Tower. Tucked away on a side street off the rue Cler, Marie-Anne Cantin is a small shop where everything is delicious. On a recent visit, I picked up a wedge of St-Nectaire fermier and a slice of vieux Comté. A handful of cherry tomatoes from one of the fruit sellers on rue Cler, and a bit of bread rounded out my picnic lunch, enjoyed on a sunny afternoon at the Champ de Mars. Note: this is a budget meal for two or more.
Price: €15 (two cheeses, baguette, and a handful of cherry tomatoes)
The Relatively Cheap
I know, I know—you probably didn't come to Paris to eat Italian food. But for a hot, (relatively) cheap lunch, I love Sapori di Parma, an eccentric Italian restaurant/épicerie located a few blocks from the Eiffel Tower. The owner, an older Italian gentleman, communicates in a hybrid of Italian and French, flinging scraps of mortadella into the mouths of babies, and describing his favorite dishes with great gusto. He convinced me to try the pizzoccheri Valtellina: housemade buckwheat pasta tossed with potatoes, braised chard, and melted cheese into a rib-sticking winter dish. Though I splashed out on the more expensive lunch menu—€14.80 for a plate of charcuterie, the aforementioned pasta, wine, and coffee—for the truly budget conscious, there's a simple, two-course prix fixe for €11.80 (entrée + plat + café, or plat + dessert + café). You can also buy Italian charcuterie and cheese to take away.
Price: €14.80 (entrée, plat, glass of wine, and coffee)
24 rue Jean Nicot, 7e
tel: 01 45 55 68 47
Marie-Anne Cantin
12 rue du Champ de Mars, 7e
tel: 01 45 50 43 94
Sapori di Parma (no website)
58 Avenue de la Bourdonnais, 7e
tel: 01 45 56 19 38
Topics: Dining Out and About, Paris | 9 Comments »
Pittsburgh book event
By Ann | October 17, 2014
I'm so excited about the paperback of Mastering the Art of French Eating, which hits bookstores October 28! I just received my advance copies and they're gorgeous—I can't wait to share the new edition with you all.
To celebrate the paperback launch, I'm visiting the Penguin Bookshop—Pittsburgh's awesome independent bookstore, located in Sewickley, Pennsylvania—for a special book event. The evening will include wine and nibbles, as well as a talk on French cuisine by yours truly. The Penguin is one of my favorite indies and if you're in the area, I would be thrilled to meet you!
Here are the details:
When: Wednesday, November 5, 6pm
Where: Penguin Bookshop (417 1/2 Beaver Street, Sewickley, PA)
What: Books, bites, booze (wine), and a talk about French cuisine. Tickets are $5, or $20 (with book) and can be purchased at the Penguin. A signed book makes an excellent holiday gift! :)
For more info, click here.
Hope to see you there!
Topics: Mastering the Art of French Eating | 10 Comments »
Eggplant: To salt or not to salt?
By Ann | October 8, 2014
I recently got into a discussion online about salting eggplant. Do you salt yours? I usually do not because I like to: A) avoid excess salt, and B) avoid extra steps in the kitchen. But the other people participating in this discussion indicated that I was wrong, very wrong.
Curious about whether salting eggplant is really worth it, I decided to reach out to some of the best home cooks I know—fellow bloggers and food writers—to find out whether they salt eggplant, why or why not. Here's what they said…
From those who DO salt:
Maria Speck, author of Ancient Grains, Modern Meals: "I was raised by a Greek mom who wouldn't dream of not salting her eggplant. But I wasn't sure seeing so much conflicting advice. In fact, I've asked myself this question for years and after trying it out to learn for myself, I strongly recommend it. In my next cookbook Simply Ancient Grains (out in April 2015), I write: 'Salting alters the texture of the fruit to make the flesh more supple and mouth-watering. I always find it worth my time. Compare it for yourself.'"
Camille Malmquist, blogger at Croque Camille and pastry chef at Frenchie To Go: "Yes, in theory, to draw off the bitter juices. It drains some of the water out, for faster browning once the eggplant hits the pan, and it's usually not a big deal to cut up my eggplant first, salt it, and then leave it to drain while I do other mise en place."
From those who DO NOT salt:
John Baxter, author of The Perfect Meal and Paris at the End of the World: "Having tried it both ways, I couldn't detect much difference. Salting produced a few spoonsful of vinegary liquid, but the taste seemed the same. I had thought it might make the plant less inclined to absorb oil, a major advantage in cooking moussaka, but there was no appreciable change there either—unlike, say, cucumber, where salting and draining produces a quite different texture."
Heather Robinson, blogger at Lost in Arles: "If your eggplant is young and fresh, it shouldn't be bitter after it is cooked properly. And, as you are hopefully cooking it immediately after preparing it—as you should, because why let it oxidize?—there is no need to salt to 'get rid of' any extra liquid. And who needs extra salt no matter how carefully you get rid of it after?"
Rachel Roddy, blogger at Rachel Eats and author of Five Quarters (forthcoming June 2015): "As an Elizabeth David and Jane Grigson devotee, I salted for years. But I generally don't anymore, especially with the rather nice, neat, almost sweet and creamy aubergines we get in Rome. If the aubergine look a little wilder, bolder and possibly bitter (like those from Sicily) I might well give them a salt. Very big aubergines, which I generally avoid, which might be watery, I might salt. I don't even salt for parmigiana now, as I fry the slices in so much oil that water just evaporates away."
Meg Bortin, blogger at The Everyday French Chef and author of Desperate to be a Housewife: "I never salt eggplant—I find it's a bother and serves no purpose. On the other hand, I very rarely fry eggplant in oil, so over-absorption of oil is not a problem."
Amelia Crook, blogger at Simple Provisions: "If the eggplant and fresh and lovely, particularly if I've picked it from my garden, then I don't bother salting."
Wini Moranville, author of The Bonne Femme Cookbook: "No! I don't salt eggplant. Supposedly, salting makes the eggplant less bitter (I've never found my locally grown eggplants to be bitter) and it also keeps the eggplant from absorbing too much oil. Frankly, when I'm making something with eggplant—especially ratatouille—the flavor of the olive oil is a big part of what makes it so good. Certainly, I don't want it greasy, but if it absorbs a little olive oil, that's part of the point!"
And from those in between:
Jill Colonna, author of Mad About Macarons: "I find with the time eggplant takes to prepare, Picard [French frozen food chain] do the most amazing aubergine slices that have been prepared previously on a grill. So I just defrost them and use them directly without any oil for making a moussaka (the rest is homemade!) or parmesan aubergine bake. I'm a real lazy gourmet ;-) That gives me more time to make dessert."
Shannon Faris, blogger at The Misanthropic Hostess: "I don't cook with
eggplant at ALL. The stuff scares me to death. Numerous times I've
parlayed with the aubergine enigma, starting with visions of silky, smokey
results to get fishy mush in return. I love eggplant… just not when I make it. Even simple grilled eggplant is fabulous—as long as it doesn't come from our grill."
After reading these thoughts, I decided to conduct my own Eggplant Taste Test. I bought two old eggplants from the Farmers Market and one young eggplant from my local grocery store. (It was supposed to be the other way around, but the aubergine at D'Agostino was fresher than at the Union Square Green Market—go figure.) I cubed the fruit and and roasted it in four batches:
1) Young and unsalted.
2) Old and unsalted.
3) Young and salted.
4) Old and salted.
And the result was…
They all tasted the same. The texture, too, was the same. Maybe Batch #3 (young and salted) was a bit more bitter than the rest—but that disproves every theory.
I used my roasted eggplant cubes to make this shortcut moussaka recipe from the New York Times. It was easy and delicious, but next time I'll be able to whip it up even faster :)
Do you salt eggplant?
Topics: Uncategorized | 17 Comments »
Chicken pot pie with parsley biscuits
By Ann | September 30, 2014
People are funny with their food preferences, aren't they? Like my friend, Heather, who thinks leftover roast chicken tastes metallic—she can only eat it in a sauce. (After she mentioned it, I noticed it too.) My husband strongly prefers white meat (though he'll eat the other stuff if it's hidden in a sauce). Then there's my friend, Steve, who doesn't really like sauce at all. I'm guilty, too—I'll eat offal like liver or giblets, but won't touch brains or tripe. I like soup hot enough to blister the roof of my mouth. And I also favor chicken breast over thighs. Eek! Do I have to forfeit my food lover credentials?
Anyway, all this to say that I'm always looking for ways to use up those unloved bits of roast chicken. Soup is a good bet (like this spicy lentil Mulligatawny). So is chicken pot pie. I made one last weekend, cramming three kinds of vegetables—mushrooms, asparagus, and peas—into a velouté sauce, along with cubed roast chicken.
I topped the stew with a batch of quick biscuits, moistening the dough with yogurt instead of buttermilk, and adding a handful of chopped parsley that I found wilting at the bottom of the fridge. The yogurt made the biscuits slightly tangy, all fluffy interior and crisp top. But if you're Team Pastry, go ahead and unfurl a sheet of pâte brisée on top, or even the frozen puff variety from your friendly neighborhood supermarket.
Besides being soothing enough to engender world peace, chicken pot pie has two other positive qualities: 1) You can make the stew ahead of time and freeze it. Just defrost and top with store-bought pastry for an easy meal. 2) Small, discerning babies (like my own) enjoy it and don't even know they're eating so many vegetables. Win, win, win!
Chicken pot pie with parsley biscuits
Serves four
For the chicken stew:
2 tablespoons butter
3 tablespoons olive oil, divided
2/3 cup flour
1/4 cup cream sherry (optional)
5 cups chicken broth
1 onion, peeled and chopped
1 lb white button mushrooms, diced
1 lb asparagus, ends snapped off, and cut into 1-inch segments
3/4 cup frozen peas
1/2 teaspoon dried thyme
4 cups roast chicken, diced
Salt and pepper
Parsley yogurt biscuits
1 1/2 cups flour
1 teaspoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup chopped parsley
2 oz cold butter, cut into 1/2-inch cubes
3/4 cup buttermilk, or yogurt (NOT Greek-style, or strained)
Preheat the oven to 425ºF.
In a large pot, heat the butter and 2 tablespoons olive oil over medium-low heat. Add the flour and cook over low heat for 2-3 minutes, stirring constantly. Add the sherry (if using) and allow the alcohol to evaporate. Add the chicken broth and simmer, stirring often, until the sauce is thick.
Meanwhile, warm the remaining 1 tablespoon of olive oil in a sauté pan. Add the onion and sauté until fragrant. Add the mushrooms, asparagus, peas, and dried thyme. Season with salt and pepper. Sauté until the vegetables are tender, about 10 minutes.
Stir the vegetables into the sauce, along with the chicken. Taste and adjust seasonings. Place the stew in a 9″ x 13″ ceramic baking dish. (Alternatively, you can pause here and refrigerate or freeze the stew until you're ready to use it. Just make sure to reheat it before continuing; see note below.*)
Make the biscuits. Stir together the flour, sugar, baking powder, salt, and parsley. Blend in the butter with your fingertips until the mixture resembles breadcrumbs. Add the yogurt and stir with a fork until the dough comes together—it will be sticky, with bits of flour on the side of the bowl. I like to knead the dough a couple of times in the bowl to bring everything together.
Turn the dough onto a lightly floured surface. Using gentle, floured fingertips, pat the dough into an 8-inch x 10-inch rectangle, about 1-inch thick. Cut the dough into 2 to 3-inch squares (or use the rim of a 2-inch juice glass). Arrange the biscuits on top of the stew. Bake for 15-20 minutes until the biscuits are golden and the stew is bubbly around the sides.
*Make-ahead note: Before topping with biscuits, be sure to reheat the stew. You could pop it in the hot oven for 25 minutes. Or use the microwave (as I do :)
Topics: Recettes | 11 Comments »


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Joomla - the dynamic portal engine and content management system, Madison Cycles, North Alabama's best equipped and stocked bicycle shop located in Madison, Alabama.033690ATTR:KIDS BIKES268647ATTR:BICYCLESMOUNTAIN BIKESRENTALSREPAIRSROAD BIKES
Madison Cycles, North Alabama's best equipped and stocked bicycle shop, bringing you friendly, helpful service and well over 40 years combined experience. Whether it's a new carbon dream bike, custom hardtail mountain bike, a comfortable neighborhood bike, or anything in between. we're here to help you on your cycling journey. Come see what we can do for you. We won't be satisfied until you are!
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Since 2003 the company has been providing Bicycle And Bicycle Parts.


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Articles tagged san francisco noir
6 Dec 2005 // 1:00 AM
Out there on the foggy edge on the continent, with its outlaw history, mad riot of architecture and strangely cold sun, San Francisco casts some long, weird shadows.READ more
//Mixed media
Colette Carr "Static" (video) (Premiere) // Music
House of Blondes "First of July" (audio) (premiere) // Music
Digisaurus 'No More Room For Love' (EP stream) // Music
Eszter Balint 'Airless Midnight' (album stream) (premiere) // Music
//Pm Picks
PopMatters is on a short summer publishing break. We resume Monday, July 6th.
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"PopMatters is on a short summer publishing break. We resume Monday, July 6th.READ the article


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Local expert guides to Mumbai
Local expert guides to Mumbai
Shopping On a Budget Mumbai
Romance in Mumbai
Mumbai for Backpackers
The Musician's Guide to Mumbai
Local favorites in Fort
Top 10 highlights in Mumbai
Top 10 Stay.com Picks for Mumbai
Kids' activities in Mumbai
Stay.com local experts in Mumbai
World Traveler
World Traveler | Stay.com Content & Community Manager | Holistic Nutrition | Early Morning Yogini | Vegetarian |
Creator of Stay.com guides focusing on budget trips and health conscious travels.View guide
Vishvesh Parmar
Bollywood Singer and Rock Musician
Vishvesh Parmar is an Indian Playback Singer and Music Composer who is known for his composition 'Pankhida' from the film 'Kevi Rite Jaish'. He is the winner of 'Most Entertaining Song 2012' Binnani Big Gujarati Award. He is a guitarist and has performed across the country in numerous college festivals and stage shows.View guide
Top 10 Stay.com Picks for Mumbai
Stay Editors
Yours truly
Stay.com editors pick the great places in all the cities featured on Stay.com, and create marvellous travel guides for you. Get inspired, and start creating your own travel guide!
Haji Ali DargahShrine in the sea
Elephanta IslandAlso known as Gharapuri Island or place of cavesFamous
Marine DriveA scenic drive along Mumbai's coastline
The Leela Mumbai
Taj Mahal Palace and TowerExperience excellence with a choice of 11 in-house hotspots
DomeFine cocktails with a spectacular view
Blue FrogGrab a 'pod', eat fine foods and dance all night longLocals' Pick
Chhatrapati Shivaji Maharaj Vastu SangrahalayaCombining British, Hundi and Mughal history
Oval MaidanCricket and football fieldFamous
Bombay High CourtThe oldest and chartered High Courts in the countryFamous
Some sure fire attractions for Mumbai
For your trip to Mumbai, Stay.com makes a few recommendations to start off your travel guide. Starting at the 5 star The Leela Kempinski Mumbai, visitors can visit the Bombay High Court, Oval Maidan, Chhatrapati Shivaji Maharaj Vastu Sangrahalaya, and other suggested sites before dinner. Then, a taxi drive along Marine Drive, followed by dinner at the Taj Mahal Palace and Tower, makes for a well rounded day one.


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Polka Dot Key Holder
By: Sandy Rollinger for Beacon Adhesives
We are adding the craft to your Craft Projects.
The project was added to your Craft Projects.
Click here to view your Craft Projects.
These home decor craft ideas from Beacon Adhesives are perfect for updating your home on a budget! Make decoupage furniture like this polka dot key holder and you can turn your favorite patterned paper into a cute shelf to hold all of your keys.
- Zip-Dy Paper Glue
- Wood key holder approximately 6" x 7"
- Daisy flower punch
- Decorative edge scissors
- Alphabet letters
- Green sage paint
- Tan cardstock
- Green & white polkadot cardstock
- Gold flat back pearl
- Dark green decorative paper
- Ruler, pencil, scissors, saw tooth hanger (optional)
- Paint outside of key holder using sage paint and brush. Let dry and then add another coat for complete coverage.
- Place top part of key holder on back of the polkadot cardstock and trace around the top edge with a pencil onto a piece of paper. Using this as a pattern, cut out the polkadot cardstock just a bit smaller. Glue to the front of the key holder with ZIP DRY as in the photo.
- Measure and cut more of the polkadot paper to cover the side, top, and back of the key holder and glue in place. Measure and cut another piece to fit inside the holder and glue down.
- Cut an oval about 1 ½" X 2" with the decorative scissors from the darker green paper and glue above the door.
- Punch out two daisies from the tan cardstock. Glue one on top of the other and then onto the green oval. Glue the pearl to the daisy's center.
- Add the word KEYS to the top of the door. Add a hanger on the back if desired.
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|By Business Wire
Article Rating:
|February 28, 2013 09:08 AM EST
The cloud is opening doors to new business models within enterprises and across their partner networks. However, it also is spurring the proliferation of stovepipe deployments and shadow IT projects that are disconnected from enterprises' strategic initiatives, core operational systems, and corporate policies. WSO2 is addressing this challenge with WSO2 App Factory, a shared, multi-tenant and elastic cloud-based enterprise DevOps platform. WSO2 today announced that it is now accepting a limited number of applicants for the WSO2 App Factory beta program.
Cloud-enabled DevOps Platform Fosters Collaboration and Compliance
WSO2 App Factory empowers teams to collaboratively create, develop and deploy enterprise applications into cloud environments—without the delay of server provisioning. Robust lifecycle management and governance ensure compliance with IT, corporate and government policies. At the same time, the ability to create an Apple or Google Marketplace-like store means developers can easily subscribe to and consume APIs, applications and gadgets.
By using WSO2 App Factory to deliver a self-service development collaboration platform, enterprises can extend their business capabilities across a connected ecosystem of participants in order to accelerate their business activity. Additionally, enterprises can recognize new business opportunities, including greater utilization of the long tail, by enabling lower interaction costs and managed integration across a value web of suppliers, channel partners, distributors and customers.
WSO2 App Factory is built on the award-winning 100% open source WSO2 Carbon enterprise middleware platform and WSO2 Stratos platform-as-a-service (PaaS) foundation. It also enables the integration of popular software development and operations offerings, such as Jenkins, Maven, Puppet, Bamboo, Jira, FindBugs and JUnit, to name a few. For a preview of WSO2 App Factory, visit https://appfactorypreview.wso2.com.
App Factory Beta Program Now Open
WSO2 is accepting a limited number of participants for the App Factory beta program. Ideal candidates are CIOs and other senior-level IT executives who have PaaS initiatives aimed at fostering innovation and enabling collaboration among business units and/or with partners. Candidates also must be committed to participating and giving feedback. For more information and to contact WSO2 about joining the beta program, please visit http://wso2.com/landing/app-factory-beta-program.
About WSO2
WSO2 is the lean enterprise middleware company. It delivers the only complete open source enterprise SOA middleware stack purpose-built as an integrated platform to support today's heterogeneous enterprise environments—internally and in the cloud. WSO2's service and support team is led by technical experts who have proven success in deploying enterprise SOAs and contribute to the technology standards that enable them. For more information, visit http://wso2.com, or check out the WSO2 community on the WSO2 Blog, Twitter, LinkedIn, Facebook, and FriendFeed.
Trademarks and registered trademarks are the properties of their respective owners.
It is one thing to build single industrial IoT applications, but what will it take to build the Smart Cities and truly society-changing applications of the future? The technology won't be the problem, it will be the number of parties that need to work together and be aligned in their motivation to succeed. In his session at @ThingsExpo, Jason Mondanaro, Director, Product Management at Metanga, discussed how you can plan to cooperate, partner, and form lasting all-star teams to change the world and it starts with business models and monetization strategies.
Jul. 2, 2015 08:00 AM EDT Reads: 2,271
To many people, IoT is a buzzword whose value is not understood. Many people think IoT is all about wearables and home automation. In his session at @ThingsExpo, Mike Kavis, Vice President & Principal Cloud Architect at Cloud Technology Partners, discussed some incredible game-changing use cases and how they are transforming industries like agriculture, manufacturing, health care, and smart cities. He will discuss cool technologies like smart dust, robotics, smart labels, and much more. Prepare to be blown away with a glimpse of the future.
Jul. 2, 2015 07:30 AM EDT Reads: 858
"We have a tagline - "Power in the API Economy." What that means is everything that is built in applications and connected applications is done through APIs," explained Roberto Medrano, Executive Vice President at Akana, in this SYS-CON.tv interview at 16th Cloud Expo, held June 9-11, 2015, at the Javits Center in New York City.
Jul. 1, 2015 05:00 PM EDT Reads: 926
The Internet of Things is not only adding billions of sensors and billions of terabytes to the Internet. It is also forcing a fundamental change in the way we envision Information Technology. For the first time, more data is being created by devices at the edge of the Internet rather than from centralized systems. What does this mean for today's IT professional? In this Power Panel at @ThingsExpo, moderated by Conference Chair Roger Strukhoff, panelists addressed this very serious issue of profound change in the industry.
Jul. 1, 2015 03:30 PM EDT Reads: 1,094
Explosive growth in connected devices. Enormous amounts of data for collection and analysis. Critical use of data for split-second decision making and actionable information. All three are factors in making the Internet of Things a reality. Yet, any one factor would have an IT organization pondering its infrastructure strategy. How should your organization enhance its IT framework to enable an Internet of Things implementation? In his session at @ThingsExpo, James Kirkland, Red Hat's Chief Architect for the Internet of Things and Intelligent Systems, described how to revolutionize your archit...
Jul. 1, 2015 02:21 PM EDT Reads: 707
Internet of Things is moving from being a hype to a reality. Experts estimate that internet connected cars will grow to 152 million, while over 100 million internet connected wireless light bulbs and lamps will be operational by 2020. These and many other intriguing statistics highlight the importance of Internet powered devices and how market penetration is going to multiply many times over in the next few years.
Jul. 1, 2015 10:30 AM EDT Reads: 2,153
Internet of Things (IoT) will be a hybrid ecosystem of diverse devices and sensors collaborating with operational and enterprise systems to create the next big application. In their session at @ThingsExpo, Bramh Gupta, founder and CEO of robomq.io, and Fred Yatzeck, principal architect leading product development at robomq.io, discussed how choosing the right middleware and integration strategy from the get-go will enable IoT solution developers to adapt and grow with the industry, while at the same time reduce Time to Market (TTM) by using plug and play capabilities offered by a robust IoT ...
Jul. 1, 2015 09:45 AM EDT Reads: 1,959
Today air travel is a minefield of delays, hassles and customer disappointment. Airlines struggle to revitalize the experience. GE and M2Mi will demonstrate practical examples of how IoT solutions are helping airlines bring back personalization, reduce trip time and improve reliability. In their session at @ThingsExpo, Shyam Varan Nath, Principal Architect with GE, and Dr. Sarah Cooper, M2Mi's VP Business Development and Engineering, will explore the IoT cloud-based platform technologies driving this change including privacy controls, data transparency and integration of real time context wi...
Jul. 1, 2015 08:00 AM EDT Reads: 971
SYS-CON Events announced today that BMC will exhibit at SYS-CON's 16th International Cloud Expo®, which will take place on June 9-11, 2015, at the Javits Center in New York City, NY. BMC delivers software solutions that help IT transform digital enterprises for the ultimate competitive business advantage. BMC has worked with thousands of leading companies to create and deliver powerful IT management services. From mainframe to cloud to mobile, BMC pairs high-speed digital innovation with robust IT industrialization – allowing customers to provide amazing user experiences with optimized IT per...
Jun. 29, 2015 12:15 PM EDT Reads: 2,724
There will be 150 billion connected devices by 2020. New digital businesses have already disrupted value chains across every industry. APIs are at the center of the digital business. You need to understand what assets you have that can be exposed digitally, what their digital value chain is, and how to create an effective business model around that value chain to compete in this economy. No enterprise can be complacent and not engage in the digital economy. Learn how to be the disruptor and not the disruptee.
Jun. 29, 2015 11:00 AM EDT Reads: 2,207
The Internet of Things is not only adding billions of sensors and billions of terabytes to the Internet. It is also forcing a fundamental change in the way we envision Information Technology. For the first time, more data is being created by devices at the edge of the Internet rather than from centralized systems. What does this mean for today's IT professional? In this Power Panel at @ThingsExpo, moderated by Conference Chair Roger Strukhoff, panelists will addresses this very serious issue of profound change in the industry.
Jun. 29, 2015 09:45 AM EDT Reads: 2,554
Business as usual for IT is evolving into a "Make or Buy" decision on a service-by-service conversation with input from the LOBs. How does your organization move forward with cloud? In his general session at 16th Cloud Expo, Paul Maravei, Regional Sales Manager, Hybrid Cloud and Managed Services at Cisco, discusses how Cisco and its partners offer a market-leading portfolio and ecosystem of cloud infrastructure and application services that allow you to uniquely and securely combine cloud business applications and services across multiple cloud delivery models.
Jun. 28, 2015 11:00 AM EDT Reads: 2,254
In his General Session at 16th Cloud Expo, David Shacochis, host of The Hybrid IT Files podcast and Vice President at CenturyLink, investigated three key trends of the "gigabit economy" though the story of a Fortune 500 communications company in transformation. Narrating how multi-modal hybrid IT, service automation, and agile delivery all intersect, he will cover the role of storytelling and empathy in achieving strategic alignment between the enterprise and its information technology.
Jun. 27, 2015 10:00 AM EDT Reads: 2,274
Buzzword alert: Microservices and IoT at a DevOps conference? What could possibly go wrong? In this Power Panel at DevOps Summit, moderated by Jason Bloomberg, the leading expert on architecting agility for the enterprise and president of Intellyx, panelists peeled away the buzz and discuss the important architectural principles behind implementing IoT solutions for the enterprise. As remote IoT devices and sensors become increasingly intelligent, they become part of our distributed cloud environment, and we must architect and code accordingly. At the very least, you'll have no problem fillin...
Jun. 26, 2015 12:00 PM EDT Reads: 2,265
Growth hacking is common for startups to make unheard-of progress in building their business. Career Hacks can help Geek Girls and those who support them (yes, that's you too, Dad!) to excel in this typically male-dominated world. Get ready to learn the facts: Is there a bias against women in the tech / developer communities? Why are women 50% of the workforce, but hold only 24% of the STEM or IT positions? Some beginnings of what to do about it! In her Opening Keynote at 16th Cloud Expo, Sandy Carter, IBM General Manager Cloud Ecosystem and Developers, and a Social Business Evangelist, d...
Jun. 26, 2015 10:00 AM EDT Reads: 2,142
Converging digital disruptions is creating a major sea change - Cisco calls this the Internet of Everything (IoE). IoE is the network connection of People, Process, Data and Things, fueled by Cloud, Mobile, Social, Analytics and Security, and it represents a $19Trillion value-at-stake over the next 10 years. In her keynote at @ThingsExpo, Manjula Talreja, VP of Cisco Consulting Services, discussed IoE and the enormous opportunities it provides to public and private firms alike. She will share what businesses must do to thrive in the IoE economy, citing examples from several industry sectors.
Jun. 25, 2015 02:00 PM EDT Reads: 2,043
In his keynote at 16th Cloud Expo, Rodney Rogers, CEO of Virtustream, discussed the evolution of the company from inception to its recent acquisition by EMC – including personal insights, lessons learned (and some WTF moments) along the way. Learn how Virtustream's unique approach of combining the economics and elasticity of the consumer cloud model with proper performance, application automation and security into a platform became a breakout success with enterprise customers and a natural fit for the EMC Federation.
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SYS-CON Events announced today that the "Second Containers & Microservices Conference" will take place November 3-5, 2015, at the Santa Clara Convention Center, Santa Clara, CA, and the "Third Containers & Microservices Conference" will take place June 7-9, 2016, at Javits Center in New York City. Containers and microservices have become topics of intense interest throughout the cloud developer and enterprise IT communities.
Jun. 22, 2015 02:15 PM EDT Reads: 2,853
SYS-CON Events announced today that the "First Containers & Microservices Conference" will take place June 9-11, 2015, at the Javits Center in New York City. The "Second Containers & Microservices Conference" will take place November 3-5, 2015, at Santa Clara Convention Center, Santa Clara, CA. Containers and microservices have become topics of intense interest throughout the cloud developer and enterprise IT communities.
Jun. 20, 2015 12:00 PM EDT Reads: 3,919
With major technology companies and startups seriously embracing IoT strategies, now is the perfect time to attend @ThingsExpo in Silicon Valley. Learn what is going on, contribute to the discussions, and ensure that your enterprise is as "IoT-Ready" as it can be! Internet of @ThingsExpo, taking place Nov 3-5, 2015, at the Santa Clara Convention Center in Santa Clara, CA, is co-located with 17th Cloud Expo and will feature technical sessions from a rock star conference faculty and the leading industry players in the world. The Internet of Things (IoT) is the most profound change in personal an...
Jun. 15, 2015 08:45 PM EDT Reads: 4,174


text:
Internist, Pulmonologist (lungs)
46 years of experience
46 years of experience
Inman Square
237 Hampshire St
Cambridge, MA 02139 Phone number & directions
237 Hampshire St
Cambridge, MA 02139 Phone number & directions
License & Identifications
A medical license is required for a doctor to practice medicine in a particular state. Requirements vary by state but most require, at a minimum, post-graduate training in the doctor's specific specialty. An NPI number is a national identifier unique to an individual health care provider and is managed by the Center for Medicare & Medicaid Services (CMS).
Learn more about Dr. Ralph Epstein:
View the full profile to get information on:
- Qualifications
- What's important to you
View full profile
Patient Reviews
Patient comments (0)
The overall average patient rating of Dr. Ralph Epstein is Excellent.
Specialties & Research
Dr. Ralph Epstein, MD is board certified in Internal Medicine and Pulmonary Disease.
- He has special expertise in 1 area:
- Asthma
Education & Awards
Dr. Epstein graduated from Tufts University, Boston.
Dr. Epstein has 15 hospital affiliations:
- Cambridge Health Alliance: Cambridge
- Cambridge Health Alliance : Whidden
- Portuguese
- Spanish
- German
Home > Find an Internist > MA > Cambridge Internists > Dr. Ralph Epstein, MD
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- Additional Information
- Dr. Ralph Lazar Epstein MD is a male Internist, has 46 years of experience and practices in Internal Medicine and Pulmonary Disease.
- Where does Dr. Ralph L. Epstein practice?
- Dr. Ralph Epstein has 12 office locations.
Dr. Ralph Epstein practices Internal Medicine and Pulmonary Disease near Cambridge, MA.
Additional practice locations include: Medford, MA and Somerville, MA.
See Cambridge Internists and Cambridge Pulmonologists.


text:
Riken/Achilles Replacement Military Valve
Item: 38512.01 | Product Description »
(3) | Write a Review | Ask a Question | 3 Questions
Outside diameter of the valve flange is 2-3/16 which may fit better in some valve boots.
Product Reviews(3)
More Information
|Outside diameter of the valve flange is 2 3/16"
How To: Military Valve Repair and Replacement (4:21)
The military valve used on inflatable rafts and other watercraft is a very durable and dependable unit that's been used for years. It's especially found on older boats. Replacing the valve itself is pretty simple; just six screws hold the valve in place. However, generally the valve is installed in a recessed boot. Replacing a boot is a pretty major repair job. In this video NRS Repairs goes over all the steps for repairing and replacing military valves, including replacing a boot.
Do you have questions about this product?
Get answers from real customers and in-house experts with AnswerBox.
- Riken/Achilles Replacement Military Valve
Q:I have a raft now with these valves stuck in the closed position. Is there some sort of key or cheater on the market to unlock them? Also, is there any converter or way to switch from military?Asked on 4/9/2015 by Battski from Missoula, MT
2 answers
A:I'm not sure the best route to take if your valves are stuck. Perhaps
making sure they are warm and not frozen shut? Usually if you try to turn
them with steady pressure they will eventually move. I am not aware if
there is a conversion kit (that would be nice!). I no longer have a boat
with military valves. Upgraded to a NRS Otter last year. Perhaps NRS has
one?Answered on 4/10/2015 by Anonymous
A:There must be either something gumming up the threads or something adhering the rubber seal inside to the valve body. Remove the screws that hold the valve to the valve boot and remove the valve. Then you can try things like some penetrating oil, soaking the valve in warm water, etc to loosen up what's keeping it from opening. And yes, you can switch from the military valves using the procedure shown in this video - http://www.nrs.com/learn/how-to-replace-a-raft-valve.asp - The additional step you'll need to do is remove the military valve boot. You can use a combination of a heat gun and solvent to get that job done. If you have questions on the procedure, give us a call - 800.635.5202.Answered on 4/9/2015 by Clyde from NRS
- Riken/Achilles Replacement Military Valve
Q:Looking to buy new gaskets for the Achilles valve. Do you have these available?Asked on 4/10/2014 by D
1 answer
A:We don't stock a gasket for military valves. Most folks in our experience lay down a bead of silicone sealant under the valve before screwing it down.Answered on 4/11/2014 by Clyde from NRS
- Riken/Achilles Replacement Military Valve
Q:does this fit in a 94 riken? I've bought a couple at my local boat store and they did'nt fit, there seems to be a couple different styles. thanksAsked on 1/11/2013 by pat
4 answers
A:They fit in my boat perfectly. I have a 12' 6" Riken Dodger 2 and they are
working great. I'm not sure what year my raft is but I assume it is a mid
90's boat. Hope that helps.Answered on 1/11/2013 by Anonymous
A:It fits in a 92ish Achilles raft perfectly... So id assume soAnswered on 1/11/2013 by Anonymous
A:I have a Riken Jualapai. Not sure what year but it dates at least from the late 90's. I have used this valve to relplace some of the original nylon valves that failed due to age. The screw holes don't line up perfectly but thay are close enough that they go in without any real problems. The stainless screws that NRS sells for these valves are slightly longer than the original so I re-used the original screws without any problems. Note that the metal "military" valves that look just like these NRS valves do NOT fit. The flange is a bit larger and the holes are spread our furher and do not line up.Answered on 1/11/2013 by Anonymous
A:These valves should fit in Riken boats. The Riken valve boot is narrower at the bottom than other military valve boots. Check your existing valve - if the outside diameter of the bottom flange is 2 3/16", this should work for you.Answered on 1/14/2013 by Clyde from NRS
Reviewed by 3 customers
Sort by
- Excellent Build
- More Durable Than Nylon
- More Expensive Than Nylon
Best Uses
Comments about Riken/Achilles Replacement Military Valve:
This valve is a replacment for my Riken raft. The original valves disintergrate with age. These valves are MUCH better than the nylon replacements and seem to be much more durable. I am gradually replacing all the valves on my boat wtih these valves.
- Was this a gift?:
- No
- Better than old one
- Good design
- Price
Best Uses
Comments about Riken/Achilles Replacement Military Valve:
This is a better valve than the older ones I have replaced them with. You may want to consider cutting out the old valve and replace it with a newer design. That is a lot more work than just putting one of these in.
- Was this a gift?:
- No
Best Uses
- Replacing a blown valve
Comments about Riken/Achilles Replacement Military Valve:
never know when your going to need a spare!!


text:
I am new to java, and looking for assistance to write a code in java which takes abc.sql file from local machine and execute it on specific date and time on unix server under given data space.
Take the 2-minute tour ×
Stack Overflow is a question and answer site for professional and enthusiast programmers. It's 100% free, no registration required.
Use the cron utility. You should read the man pages on it by executing
But if you're lazy (like me) and don't like reading man pages (like me), you could just Google this and find some good tutorials, like
In the cron job you make, set the command to run the Java file, just as you would type it in the Terminal to execute it normally.
Use Quartz as the library. If you know how to use webapps in Java there´s a Servlet within Quartz that start and stop the lib factory automaticaly for you.
Examples: http://quartz-scheduler.org/documentation/quartz-2.x/examples/
Hope this can help you.


text:
john nicolaou, chamber of commerce, wa
John Nicolaou, WA Chamber of Commerce.
Posted December 19, 2013 10:26:39
John Nicolaou, WA Chamber of Commerce.
If you have inside knowledge of a topic in the news, contact the ABC.
This service may include material from Agence France-Presse (AFP), APTN, Reuters, AAP, CNN and the BBC World Service which is copyright and cannot be reproduced.
AEST = Australian Eastern Standard Time which is 10 hours ahead of UTC (Greenwich Mean Time)


text:
Resort 2016 Trend: Pretty Pleats
Feminine and delicate pleating characterized the season, appearing on a range of silhouettes from short, flirty dresses to sculptural tops.
Authentic Brands Group Acquires Tretorn
The brand management firm is said to be ramping up acquisitions as it eyes an IPO down the road.
– June 29, 2015
Group Calls for Macy's to Drop Trump Brand
Donald Trump falls under attack after anti-immigration speech.
– June 29, 2015
Milly's Michelle Smith Teams With SoulCycle's Stacey Griffith
Smith teamed up with her favorite instructor Stacey Griffith to create a limited run of T-shirts and tanks imprinted with motivational messages.
– June 29, 2015
Greek Chill Hits Fashion, Retail Stocks
Having been traumatized by the housing mortgage bubble of 2007, investors know that finance is a complicated global game with connections and implications that are as far-reaching as it is deep.
– June 29, 2015
Boot Barn Completes Sheplers Buy
Combined company has 201 stores across 29 states and expanded e-commerce penetration.
– June 29, 2015
Retailer Jack Rose Dies at 83
He had worked for Roos and Grodins in San Francisco over the course of his retail career.
– June 29, 2015
Juicy Couture Sets Off in New Direction
The campaign was photographed by Mert Alas & Marcus Piggott. Models Taylor Hill and Romee Strijd were styled by Carlyne Cerf de Dudzeele.
– June 29, 2015
Agenda Delves Into Content Creation With New Site
Trade show organizer Agenda has evolved from the trade show floor with a new site geared to the action sports industry.
– June 29, 2015
Jean Patou: Going Back to the Vault for Future Success
This fall, the house will bring back six classic eaux de toilette, all $195 for 3.4 oz., exclusively at Neiman Marcus and Bergdorf Goodman.
– June 29, 2015


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Originally written on Fox Sports Arizona | Last updated 6/3/12
SAN DIEGO Trevor Cahill and Paul Goldschmidt look right at home here. Cahill grew up a few miles up I-5, in Oceanside. Goldschmidt just seems to hit it that far. With Cahill and Goldschmidt providing the impetus, the Diamondbacks took a series from San Diego and crept another step closer to the NL West-leading Los Angeles Dodgers with a 6-0 victory at Petco Park on Sunday. Cahill's second career shutout included four double play grounders, Goldschmidt hit his second home run in as many games, and Miguel Montero and Gerardo Parra also added home runs. Frustrated by an inability to make up ground on the staggering Dodgers entering the weekend, the D-backs (25-29) won for the fifth time in their last eight games and closed to within eight games of the Dodgers, who are again without Matt Kemp. It is the closest the D-backs have been since May 12. "Our goal is to try to win every series right now. When we get later in the season, you'll know where you stand. That's how you pick up...
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21-1/4" f/10 Wollensak Apochromatic Raptar
$200 or best reasonable offer
This appears to be a lightly used specimen, amazing considering its vintage. The glass is some of the cleanest I've ever seen, with just a bit of speckling around the perimeter of the outside of the front and rear elements that didn't show up until I cleaned it. I believe that this will disappear over time as the moisture leaves the coating, but I have to mention it.
I've also noticed a very few barely perceptible hairline "cleaning marks", and it needs a bit more thorough cleaning, maybe with Equinox. But there's nothing on the glass right now that will affect the image.
The barrel and retaining ring are also in really nice shape, very clean for a print-shop lens that must have seen plenty of use. It doesn't have the usual grime that these lenses tend to exhibit.
Weighs 1 lb 4 oz, so figure 2-1/4 lbs shipping weight from 90027.


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Sunday July 5th independence day weekend Rooftop party skyroom
- Food & Drink
- 330 West 40th Street, New York, NY, 10018
Summer Ecology Cruise
The Marsh Restoration Initiative
Saturday, September 28, 2013 from 3:30 PM to 6:30 PM (EDT)
Come enjoy the natural splendor of Jamaica Bay on a sunset cruise!
Renowned naturalists Don Riepe and Mickey Cohen will lead this narrated tour of the bay's rarely-seen backwater marshes, with opportunities to enjoy fantastic vistas, saltwater breezes and a tremendous variety of birds including osprey, egrets, herons and other shorebirds.
The cruise will end with a beautiful sunset highlighting the contrasting skylines of Jamaica Bay and New York City.
Please reserve right away! Seats are filling up quickly!
Cost: $55 Adults, $20 children 16 and younger
Ticket price includes wine, cheese, fruit, & snacks
The tour departs at 3:30 p.m. Please arrive at least a half-hour early to find parking and board the ship.
For more information about the tour, call (718) 474-0896 or e-mail: email@example.com.
To learn more about the American Littoral Society, visit
In Fall 2011, the American Littoral Society and the Jamaica Bay Ecowatchers kicked off the planning sessions for the first-ever, community led, salt marsh restoration project in a national park. By Summer 2013, we were ready to plant 88,000 plugs of spartina alterniflora and distribute 200 pounds of locally harvested seed. As a result, over 33 acres of fragile tidal salt marsh islands were restored in Jamaica Bay. Over 500 volunteers harvested seed, ferried volunteers in their boats and then performed large-scale plantings on Ruler's Bar and Black Wall marsh islands, resulting in significant cost savings and hands-on engagement with this vital estuarine habitat. This is community pride and conservation at its best! We will continue to monitor and maintain the islands in the years to come, along with launching new habitat restoration projects throughout Jamaica Bay.
With funding provided by the NYS DEC, the American Littoral Society launched its first-ever Restoration Corps as part of the Marsh Restoration Initiative. Restoration Corps is an environmental leadership and green jobs training program for local high school students that teaches participants to enhance and restore the natural environment through shoreline and habitat restoration.
The Marsh Restoration Initiative is made possible through support from our partners at the NYS Department of Environmental Conservation, NYC Department of Environmental Protection, Gateway National Recreation Area, US Army Corps of Engineers and Mitsui & Co., Ltd.
In order to purchase these tickets in installments, you'll need an Eventbrite account. Log in or sign up for a free account to continue.


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Overall score
would recommend to a friend.
Reviewer score
Would not recommend
Good locaton for a reasonable price
I went on a business trip. The conference was on a nearby hotel more expensive. The location was convenient to get to the hotel of the conference just walking.
It is very noisy because of the casino and the low rates causes that a lot of young
people (going wild at times) stay in the same hotel.
There are some places to get breakfast or fast food within the hotel that are very convenient.
its very nice!
think so-so evrything
Hotel room could be more cleaner
The hotel room could had been more spacious and cleaner. Had to ask sheets to be change since they had stain. Plus the room could had been better in dimension. Would not recommend this hotel to anyone.
Marquee club is a most.
Would recommend
Las Vegas mini-vaca
The staff took care of any concerns and the concierge was helpful. The location is good to visit other attractions. The casino was a little dark and the slots were stingy.
Consider getting a 3-day bus pass if you don't like to walk a great distance.
Nice, but pool experience lacking!
Hotel and Pool were very nice. Only complaint was the pool would not allow you to take in any outside beverages, including water. A mixed drink was $14.00!!! A bit overpriced! Otherwise a great vacation.
Visit Cabo Wabo Cantina at Planet Hollywood Hotel.
Don't call it "stripview"
We had a room up at 31th floor with a great view about a small part of the strip. The main strip isn't visible because of the new buildings around the Viara hotel.
They charged us a 14 dollar resort fee. That sucked.
It's ALL about money!!
Hotel location is good on the strip, and rooms are very clean. However, that's where it ends, as almost all facilities offered by the hotel are charged for, and then mostly overpriced. Restaurant prices, shop prices etc are all extortionate. At
the pool there is a lazy river, and hotel charges $15 for a days rental of a tube, to ride on. The small kiosk next door, charges $10.81 to buy one outright. And don't think about ordering drinks at the pool, as domestic beer price starts at $7, and $9 for a basic well drink. Very hard to get a sunbed at the pool, as all seem to have towels on them, indicating they are taken. As our room overlooked the pool, I conted on day 3, that there were 97 sunbeds empty, but with towels on, and yet only about 15 people in the water. Internet accessible, at the cost of $15 per day, in your room.
The days of hotels looking after customers are over at this property, all they want is your money. Do NOT use the stamp machine in the lobby. We wanted stamps for postcards to send to Canada. We put $2 in the machine and received a 98cent stamp. When we complained to the desk staff, they denied that it was their machine. They advised us to look for a post office?? They will sell you the postcards, but don't give a dam,about what you do with them.
Beware, if you're staying here. Make sure you have lots of cash. Cash machines want $4.99 just to access your money.
ORBITZ charged us for all expenses associated with the booking. However, the Hotel fastball you, with a daily $9+ charge, disguised as another tax of some sort. Maybe it's for the pleasure of being able to watch the construction of the City Centre resort next door.
IT'S ALL ABOUT YOUR MONEY!! and they want it.
Buy everything elsewhere, as prices here are much inflated!!
Monte Carlo Review
Hotel was ok to stay in. It is near the end of the strip, but they do have a tram to the Bellagio which is nice and helps prevent walking too much. They could use several air filters for the casino. Smoke smell is so bad and so prolonged over
time that it burns your eyes just to walk through even when hardly anyone is in it.
It was a pretty decent hotel for the price (approx $40 a night) but the resort fee (whopping $40) sucked. The room was clean (although you have to be really clear with the person that checks you in if you want a non-smoking room) and the maids
were fairly good. The last day though, the maids messed up or something because there was a gross blood-stained towel left in the bathroom.... Don't count on the concierge desk because they tend to be really busy.
There are free trams (think really really nice subways, only not underground) that connect the Monte Carlo to the Aria and Bellagio. (There's another one that connects the Luxor/Excalibur and maybe others?) Definitely use it if you want to shorten your walking distance/see parts of the strip another way
family break
Hotel was nice but showers were lukewarm at best, regardless of what time we used them.
went to the Lion King- it was superb
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Started as a restoration project some years ago. It has never been on the road since I've owned it. Many new parts. It runs... More
This 1967 Austin Mini Cooper has a 1380 C.C Supercharged 4 Cylinder, 4 Speed Manual Transmission, Rotisserie Restoration, New Tan Leather Interior, Original Suspension... More
Possibly the most iconic car of the sixties, the Mini was the brainchild of a brilliant, Greek-born, British national, named Alec Issogonis. He had... More
Just in! Call or visit our website for more information.... More
1962 AUSTIN COOPER for saleExotic Classics is proud to present this charming 1962 Austin Cooper. This classic Mini is featured in Tartan Red with... More
Ground-up Restoration... More


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December 26, 2014
December 26, 2014
December 16, 2014
My love of collecting teapots started long before I founded Tea Collection. I believe it was China or Hong Kong where I first picked up my first international teapot. I also remember buying beautiful bowls in Japan that actually turned out to be teacups! My love for collecting these items started then. I have always loved the drink and cherished the moment and feeling of the warming experience. Teapots evoke just the right sense of elegance and wisdom that I admire about the whole pastime. And I love the exotic memories each one gives me when I look at it or use it. continue reading
December 9, 2014
I can imagine if you asked grown ups their favorite childhood holiday memory, most would say baking and decorating cookies. Every year my mother would make a big batch of gingerbread and sugar cookie dough for my brother, my cousin and I to roll out and decorate.
There would be bottle after bottle of red, white and green crystals, sanding sugars and little silver balls that looked just like holiday ornaments. The only time we were quiet was when we were all decorating our cookies with precision and care. My mom would then pop them into the oven to bake until just golden, while we sipped on hot cocoa before returning to the table to cover the cookies with icing and frosting in an array of colors. continue reading
December 8, 2014
"Indigo, or indigotin, is a dyestuff originally extracted from the varieties of the indigo and woad plants. Indigo was known throughout the ancient world for its ability to color fabrics a deep blue. Egyptian artifacts suggest that indigo was employed as early as 1600 b.c."
To celebrate the launch of our Citizen Blue collection which is rooted in rich indigo hues, we've partnered with Tatcha, a skincare company that happens to have their very own Indigo collection, to bring you (three of you!) the chance to win a prize package worth $200! Learn more about Tatcha's founder and CEO, Victoria Tsai, below…
"I created Tatcha as a way to share the treasures I discovered on my journeys, a philosophy shared by the Tea Collection founders. My daughter, Alea, recently embarked on her first travels and is on her way to becoming a little citizen of the world. Wherever she roams, she loves wearing her kimono-inspired Tea Collection outfits. I'm honored to share our story – and the story of Tatcha – with you today."
We understand you created Tatcha as "a way to share the treasures and knowledge discovered on [your] journeys East." What was one of the earliest lessons learned that pushed you to start this business in 2009? continue reading
November 24, 2014
My family is a blend of Scottish, Irish, German and Native American. Our Christmas Eve tradition? A Nordic feast featuring Swedish meatballs and lefse at my Aunt and Uncle's house. While most meatballs are known to sit on top of spaghetti, these meatballs are piled high onto a hearty serving of mashed potatoes. Lefse is a traditional soft Norwegian flatbread made of potatoes and flour… best served with copious amounts of butter! For the past 20 years, the table has been set with Spode Christmas china, poinsettias, candles and these two staple dishes.
November 13, 2014
At Tea, we believe in and wholeheartedly support the mission of The Global Fund for Children, and we're excited to announce Global Giving Thursdays. For now on, every third Thursday of the month when you give to The Global Fund for Children on our site, we will match your donation. All proceeds go directly to our longtime charity partner. With each Global Giving Thursday, we're spotlighting a different grantee. This month: Street Library in Duayaden, Ghana.
Children living in the Eastern Region of Ghana typically have limited access to education, and no access to reading materials outside of school. Most of these children have delayed reading skills for their age, which prevents them from succeeding in school.
Reaching multiple villages with its mobile library program, Street Library Ghana brings books to children who don't have access to reading materials. SLG also offers mentorship and leadership training, tutors children who are unable to read, and organizes events like debates, quizzes, and writing competitions. SLG engages entire communities around the importance of reading. The library operates with the involvement of trained "community program officers" who are selected by village elders to run the program in each community.
Here at Tea, we are honored to partner with the Global Fund for Children and learn about how our donations have an affect on the grantees. The Street Library Ghana is a wonderful program that promotes literacy and engages communities to place a higher value on children's education through reading.
November 6, 2014
With the holiday season in full swing, we know many of you might be looking forward to spending a day at home. No need to get out of your pajamas. Take a day to relax and reconnect with your family! Here are some fun indoor activities you can enjoy that don't involve a TV!
Homemade instruments don't have to involve pots and pans and a lot of noise! Make these easy and soothing shakers and let you kids put on a show! Have them help you make put them together and teach them how to shake to a song!
What You Need:
Instructions: Find some empty tin cans in your recycling and clean them out thoroughly. Fill them 1/3 of the way with rice or beans. Cut a balloon so that you can fit it tightly over the tin can. Place it on the can and secure it tightly with a rubber band. Put on a song or sing a well known tune and let them take the stage!
November 3, 2014
Long time fans of CamilleStyles.com, our hearts overflowed with joy when we first learned Camille's family would soon be a family of 3 a little more than a year ago. Camille brings such beauty and grace to every event she plans — we knew she would have she would have a beautiful holiday tradition to share with us! As we kick off our seven week long celebration of family traditions, we also celebrate Camille Styles and her new book, Camille Styles Entertaining.
Organized by season, each section starts with tips on how to embrace and connect with all of the senses – including texture, scent, color, and taste. Each party featured draws inspiration from Camille's own life, celebrating major holidays, milestones, and everyday occasions through each season.
We love the section around picnics, complete with kid-friendly activities and fool-proof recipes! With the holiday season quickly approaching, don't miss the holiday traditions section to help you through cookie exchanges and cozy game nights.
We're giving away 3 copies of Camille's new book. We will announce the winners Monday, November 10th. Best of luck!
Tea's mission? Make the foreign familiar. We travel the world to bring it home to you in a new collection for each season. We dive in head first, eyes wide, arms outstretched… with an open mind and ready heart. We hope to spark conversation in your home which will help make the foreign familiar to your little citizens. Here are a few other companies who are working hard to also open the eyes of little ones – encourage exploration and adventure – to make a difference in the world.
ImagineNations: Beautiful hand crafted, whimsical, one-of-a-kind worlds of art by Wendy Gold, created on vintage globes and maps. We love the idea of working with Wendy to create a unique globe for your little one. Help them discover far away places while starting their very own art collection!
National Geographic Kids: Let your little explorers discover the world through National Geographic Kids Magazine. Learn about wildlife, play games and read about far off adventures!
Get a 1 year subscription for only $12 here. Offer valid on new orders only. Expires 12/31/2014.
Little Pim: Inspired by her own bilingual childhood, founder Julia Pimsleur Levine (daughter of Dr. Paul Pimsleur, who created the Pimsleur Method), wanted to give her young son the same opportunity to learn a foreign language. When she discovered that there were no high quality education materials for teaching toddlers a foreign language, she set out to create them herself. Little Pim's program supports foreign language learning which multiple studies have shown improves memory and analytic abilities and strengthens problem solving skills. Little Pim's Entertainment Immersion Method makes it fun and easy for kids to learn. Use at home or on the go. Available in 12 languages. Give your child a leg up at LittlePim.com.
Get 25% off with code LittlePim. Expires 12/5/2014.
The Global Fund for Children: Since its founding, The Global Fund for Children has touched the lives of more than 9 million children worldwide. With the help of their donors, they're poised to reach a total of 10 million by 2015. Their impact means thousands of children are going to school instead of to work. Thousands more are protecting themselves from HIV, escaping the bonds of slavery, and getting the childhood they deserve. As of 2013, the Global Fund for Children has awarded over $31 million in grants to more than 550 grassroots organizations in 78 countries. Make a donation today.
Little Passports: Every month, follow Sam and Sofia as they embark on a new country adventure. Your first month's Explorer Kit arrives in a suitcase and contains everything your child needs to get started: a letter from Sam and Sofia, a map, a passport, stickers, access to online games and more. Country specific packages filled with fun souvenirs, letters, stickers, photos, activity sheets and more arrive every month thereafter.
Get 15% off a subscription with code GLOBE. Expires 11/25/2014
Putumayo Kids: Putumayo World Music was established in 1993 to introduce people to the music of the world's cultures. The label was started as an offshoot of the Putumayo clothing and handicraft company, after its founder, Dan Storper, was surprised by the extraordinary response to the international music he had begun playing in his stores. Putumayo's meticulously researched and curated musical journeys were so successful that, in 1997, Storper sold the clothing company so he could focus his attention on the music business. For the past 21 years, the company has been known for its joyful compilations of great international music that support the company's motto: "Guaranteed to make you feel good!". The company's commitment to helping communities in the countries where the music originates has led to the label contributing more than one million dollars to non-profit organizations around the world.
Tea Collection: Shop Tea's globally inspired children's clothes and gifts. With books, pajamas, accessories and more, there is something special for every little citizen in your life!
November 2, 2014
The holiday season… A season filled with twinkling lights, hot chocolate, cozy sweaters and music. Did you know that many of the popular Christmas carols you hear in english actually began as German songs? Silent Night was originally written in German and composed by Franz Xaver Gruber with lyrics by Joseph Franz Mohr, sung for the first time in 1818. We've rounded up several of our favorite German carols to celebrate the season. Which one is your favorite?