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Carrot-Sriracha Coleslaw
Our house is feeling settled awfully quickly. With a lot more space than our former abode, we have embraced my parent's suggestion to keep the boxes still to be unpacked out of sight. We certainly still have boxes to unpack, but the essentials are out and the unpacked boxes don't bother me while they are out of sight.
With a presentable main floor and a new barbecue, we celebrated the midweek Canada Day with some friends and a simple meal. I can already tell the barbecue will be on in full force this summer. It is never too late to try out new salads and this was a fun spin on traditional coleslaw. First of all, I have massaged kale but never cabbage and carrots. The simple dressing is massaged to wilt the veggies and left to marinate in the fridge for optimal flavour. A dash of sriracha makes this slightly different and I suggest tasting it prior to serving, as the spice level dissipated while it mellowed in the fridge.
Happy belated Canada Day and early Fourth of July. :)
Do you have any great BBQ or picnic recipes to recommend?
I am sharing this with Bookmarked Recipes.
Vegan Blueberry Blintzes + Mastering the Art of Vegan Cooking GIVEAWAY
Desperate times call for desperate measures. Our house is still in shambles a week after our move. With 3 days off work, I thought we'd be near completely unpacked but it is anything but. The kitchen appliances are working but my pantry is still dissembled, packed in quite a few boxes. I am thinking of sharing some of my simple meals, but until then, I'd like to talk about a new cookbook, Mastering the Art of Vegan Cooking.
This cookbook is about mastering the classic meals, vegan-style, while also attempting to teach you how to save money in the kitchen. Borne of a time when Annie and Dan Shannon were dealing with infertility and mounting costs, they have put together their favourite recipes while trying to keep their budget low. [Of note, nothing like buying a house to make you feel poor!]
The recipes are both creative yet classic. Instead of plain waffles, they share a recipe for banana churro waffles. Instead of classic tabbouli, there is a lemon-tahini fattoush inspired salad which mixes Middle Eastern flavours together. The Korean Kimchi BBQ burgers (see below) are also fusion cuisine in its finest.
I made the red lentil soup, which was homage to every red lentil soup they have eaten and tinkered with their slow cooker jambalaya to make it in the pressure cooker. They were very good, if not subdued in their spices. The red lentil soup reminded me of my Turkish Red Lentil Soup with Sizzling Mint, with a swap for fresh mint which changes the flavours.
I have chosen to share their vegan blueberry blintzes with you, instead.
Classic crepes are not vegan, with reliance on eggs for their supple texture. I have shared a few non-traditional crepe-like recipes before (raw chocolate banana crepes and raw grasshopper crepes). This is my family's traditional recipe and while that one was with Nutella and kiwis, it was not uncommon for my family to fill them with cottage cheese, cream of wheat and eggs and top it with a blueberry compote and serve them as blintzes. We would eat them for dinner as they were mostly savoury despite the fruit.
Instead of cottage cheese and eggs, this recipe is more dessert-style. Or breakfast/brunch-style. The filling is sweeter with a base of vegan cream cheese and tofu and topped with fresh blueberries and a sprinkling of sugar.
It would have been nice to see a recipe that didn't include vegan faux cheese, especially if one of the cookbook's aims was to offer cheaper recipes. However, I can appreciate the shortcuts to help make delicious foods faster. The cookbook has plenty of recipes with pantry staples but a sizeable minority call for specialty ingredients. As an example, the Korean Kimchi BBQ Burger recipe calls for 2 cups of Lightlife Gimme Lean Burger or Match Vegan Meats Burger and store-bought kimchi. The cost was $2.68/burger and I wonder how much cheaper it would be to use plain (and uber cheap) TVP instead. Of note, that same recipe has a recipe for homemade Asian-style BBQ sauce which looks great.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US or Canada. To be entered in the random draw for the book, please leave a comment below telling me how you like to save money in the kitchen. The winner will be selected at random on July 9, 2015. Good luck!
Other recipes from Mastering the Art of Vegan Cooking spotted elsewhere:
Simple Korean Kimchi BBQ Burgers
Rosemary Chicklins and Dumplins Stew
Rustic Pesto and Heirloom Tomato Tart
Cinnamon Peach Skillet Rolls with Peach Glaze
PS. I am sharing this with Credit Crunch Munch and Meat Free Mondays.
Balsamic Asparagus Quinoa Salad with Baked Tofu
This is totally the Vegan Green Power Bowl. Let us count the green ingredients: spinach, cucumber, asparagus and avocado. Balsamic baked tofu and cooked quinoa round this out as a hearty salad. I drizzled some mosto cotto overtop as a quasi-dressing. With its sweetness, it balanced the rest of the bowl perfectly.
Posts will be a bit sporadic over the next few weeks. Rob and I are moving across town and work has been keeping me hopping, so I have barely had enough time to squeeze in cooking, let alone blogging.
While I realize it is likely too late to grow anything at our new place (heck, we don't even have a garden dug out yet), I am still dreaming of what to plant. I am going to try to my hardest to get an asparagus plant going. They are perennials and can live for over 50 years. It takes a few years until they are productive, so we will be patient. We plan to settle for down for many years. For the last five years, Rob and I have moved every.single.year. It will be nice to unpack our boxes for the last time.
Which vegetable do you like the most in your garden? Do you have any asparagus?
I am sharing this with Meat Free Mondays. (more…)
Avocado Chimichurri
This is another great dish to come out of our cottage escapades.
It was a true pleasure to know that I did not have to worry about vegan options. I brought a few veggie burgers for the grill, but otherwise, the vegetables were plentiful. And avocados. All avocados at the cottage. When you get tired of guacamole (is that possible??), this is a fun dish.
I had been thinking of trying to make chimichurri for a while but hesitant with the amount of parsley in most recipes. Parsley is possibly my least favourite flavour, right up there with celery which is slightly more tolerable. This was great, though. A nice amount of spice that was not overrun by herbs. Chuimichurri is a green typically used for grilled meats but here, the chunks of avocado substituted to make a fabulous dip. The original recipe suggests using it as a bruschetta topping but everyone simply lapped it up by the spoonful. Because it is simple to prepare the chimichurri sauce in advance, this is a fancy looking dip but also very portable and simple to make. I can see this becoming a staple around the barbecue this summer. Enjoy!
What do you like to make with avocado?
Other dishes avocado fans will love:
Guaca-Chi (Guacamole with Kimchi)
Green Velvet Guacamole (aka Guacamame or Edamame Guacamole)
Pineapple and Cucumber Guacamole (Guacamole Con Piña y Pepino)
Cucumber Avocado Sandwiches With Dill and Mint
Peanut Butter Cookie Dough Bites
We made these delicious raw cookie dough treats at the cottage.
Let's just say the cottage was a tad rustic….. so when there was no vanilla, Bailey's Irish Cream was the substitute. Have no fear, the cottage is stocked with all the essentials.
The recipe is based from Oh She Glows but we added the Bailey's and added some ground flax seeds for more good stuff. It actually stuck together without it as well. In fact, the dough was so smooth, it honestly reminded me of real cookie dough. With a touch of baking soda/powder, we were actually wondering whether they really would turn into cookies. While we made a double batch, there was no time to experiment since we gobbled them down. We had a few that we packed for home, but we ate them all during our traffic-thick ride home.
In all honesty, it was hard to detect the Bailey's but I think I had one which was more boozy. I wonder if it helps keep it less icy after being frozen. I think that's why alcohol is added to homemade ice cream, right?
What kind of essentials do you keep at your cottage?
You may also enjoy these recipes:
Peanut Butter and Jam Energy Balls
Soba Noodle Salad with Mango, Red Pepper and Cashews
Whups, I was hoping to get back to sharing three recipes a week but plans changed. At the last minute, Rob abandoned his plan to bike to Niagara Falls (I was planning to stay at home and relax) but instead, we both headed out to a friend's cottage for the weekend. It was a doozy of a stressful week and it was wonderful to relax amongst the water, forest and a touch of biking the hills.
Unseasoned cottage goers, we were stuck in Sunday traffic and forgot that grocery stores close early (at least our favourites close to home) so we had to make do with limited produce and a lonely mango. Soba noodles to the rescue! Tossed with a pleasantly sweet lime dressing, this is a summer pasta salad sure to please the masses.
I am sharing this with Meat Free Mondays, Bookmarked Recipes and Cooking with Herbs. (more…)
Homemade Vegan Butter + Homemade Vegan Pantry GIVEAWAY
Guys, I am so excited to tell you about the latest adventures in my kitchen.
My title spoiled the surprise, but yes, I made vegan butter.
In my home. Without any dairy.
And it was ridiculously easy.
5 ingredients only. 4 if you ignore the salt.
Blend it and then let it solidify.
Creamy, melty, butter. Drippy and oozy. All vegan.
Full disclosure: the butter was mostly solid but a few seconds in the microwave brought it to its glorious self. Perhaps if we had a toaster with warm bread, we wouldn't have needed the extra help.
The recipe is from Miyoko Schinner's latest cookbook, The Homemade Vegan Pantry. She revolutionized at-home vegan cheesemongering with Artisan Vegan Cheese and she is breaking ground again with this book. My weekend was such a pleasant playground in the kitchen. First, I tried her homemade barbecue sauce, which was to-die-for. The perfect merriment of salty, tangy and sweet barbecue sauce (my liberties were omitting the chipotles in adobo and swapping in blackstrap molasses) and making her unribs. Holy moley, they were yummy.
Next, and super simple, we tried the butter. Rob agreed. It tasted like butter. Despite adding the salt, it was not a strong component and tasted unsalted to both our palates. We both agreed that, indeed, it was glorious butterless butter. Pictured both on the cover of the cookbook as well as below, you can appreciate how beautiful the cookbook is, too.
I must admit, I wasn't sure I would be too keen on making kitchen staples, but I kind of want to make everything in the cookbook. There are condiments and I have my eye on the recipes for 3 different types of mustard (Remember that mustard tasting party? Homemade mustards are the next level in mustard party land). Next, Miyoko has replicas of dairy staples (think thick yogurt, flax seed egg whites and oil-free melty cheeses). She has many recipes for soup stocks and bouillon. You can even pull together a complete meal with some of her faux meat recipes (unribs, unpork, veggie dogs, etc) and also how to make your own tofu and tempeh. Need a sauce for your fake meats? How about a 15-minute rustic pasta sauce or a spinach and caper sauce. Want a side of bread? She includes recipes for focaccia and pumpkin dinner rolls. And not to forget about dessert, her homemade baking mixes are all sweet to allow the ease of making vegan cakes, cookies and brownies at all times of the day. Not sure how to use your butter? How about lemon curd, custard or caramel sauce?
This is definitely how you would stock your whole foods kitchen, all from scratch. The ingredients are standard in vegan cooking, although the lecithin may be a bit cumbersome to find. I use lecithin as an emulsifier to make The Best Chocolate Truffles.
Want to try a lecithin-free vegan butter recipe? This one here looks great, too. Of note, the recipe in Miyoko's cookbook is different than the recipe she has shared previously; notable for the lack of acid/vinegar.
Happy buttering!
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the US (sorry to all my non-US readers). To be entered in the random draw for the book, please leave a comment below telling me which kitchen staple you would like to learn how to make. The winner will be selected at random on June 20, 2015. Good luck!
PS. I am sharing this with Credit Crunch Munch.
Walnut Miso Soba Noodles with Asparagus
I am kind of digging the white background in these photos. On with the recipe, though.
Munching through more asparagus, this is a fairly simple combination of asparagus, soba noodles and a walnut-miso dressing. The dressing reminded me of this Asparagus and Carrot Salad with a Walnut-Miso Dressing so I think carrots would work equally as well here. I like how the water from the noodles was used efficiently to also cook the vegetables. Score!
The dressing is pretty luscious. Use as much as you like.
I am sharing this with Meat Free Mondays, Bookmarked Recipes and Pasta Please.
Sweet and Salty Tahini Asparagus and Quinoa Salad
I wait patiently for the few weeks every year when local asparagus finally makes its way to my kitchen. A late start to spring, and perhaps an early start to summer, meant I had to wait a little bit longer. Asparagus is cheaper than our beloved broccoli, at least right now, so we've been stocking up. Stalking up, is probably more correct. HA!
This was a simple salad completely worth sharing. It is multi-component, but each part is simple and completely malleable to what you have in your kitchen. I picked quinoa as a fluffy base to the salad and seasonal roasted asparagus as my green. It is topped with candied nuts and seeds, oven roasted with maple syrup and everything is balanced with a tangy lemon-tahini dressing. Avocado would have been a nice accompaniment, too.
The recipe is adapted from Anna Jones' A Modern Way to Eat. Originally published in Britain, it was updated for a North American audience. The cookbook is vegetarian with plenty of vegan or vegan-friendly recipes, and I love this cookbook so far. The recipes highlight vegetables with seemingly simple ways to create meals without being boring. She has worked with Jamie Oliver and Yotam Ottolenghi, if that gives you an idea of her recipes: flavourful unique combinations with a touch of simple.
Recipes from A Modern Way to Eat spotted elsewhere (I found many of them!):
Any night of the week pizza
Autumn roasted root panzanella
Avocado and lemon zest spaghetti
Banana, blueberry and pecan pancakes
Brown sugar meringues with sticky apples and pears
Butterscotch chocolate chip blondies
California miso, avocado and lima bean salad
Cardamom and carrot cakes with maple icing
Celeriac soup with hazelnuts and crispy sage
Cherry and rose water macaroon tart
Cherry poppy seed waffles
Double chocolate cloud cake
Double greens and filo pie
Elderflower and pistachio cake
Farro with roasted leeks and smoky-sweet romesco
Figs with sticky date dressing
Full of greens fritters
Goodwill rainbow pie
Honey-roasted radishes
Huevos rancheros
Laura's herbed green quinoa
Lemon-roasted feta with traffic-light tomatoes
Lemony lentil with crispy kale soup (totally on my to-make list)
Light tart of butternut squash and kale
Lime and chipotle black bean tacos
Maple peanut California wraps (totally on my to-make list)
The New Eggs Benedict with a Healthy Hollandaise
Overnight bircher with peaches
Pan-dressed noodles with crunchy cabbage and crispy tofu
Raw brownies
Raw thai citrus crunch salad
The really hungry burger
Roasted spring vegetables with watercress vinaigrette
Seeded pistachio and squash galette
Strawberry poppy seed crisp
Sweet potato quesadillas
Sweet red onion and hazelnut pizette
Tomato and coconut cassoulet (totally on my to-make list)
Turkish fried eggs
PS. I am sharing this with Eat Your Greens, No Croutons Required and Meat Free Mondays.
Mexican Soy Curl Saute with Lime and Cilantro
I recently finished reading The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing. Rob put it on hold at the library in December and we finally made it to the front of the list. Just in the knick of time, too, as we start to pack our house again for our (hopefully) last move ever. Have any of you read it and started tidying? I have seen a few reviews around the blogosphere (example), so I knew the premise to declutter was to only keep things that brought you joy. I am waiting for Rob to finish reading it (at least the first part on purging) prior to beginning to tidy. It will be easier if we are on the same page (said the one that has been slow to adopt the minimalism).
Rob has already packed my cookbooks, and I wouldn't want to undo his efforts, so we'll keep them all for now (HA!). Honestly though, one of my favourite cookbooks (definitely one I would keep) is Isa Does It (see my review here). Quick and simple, creative recipes that deliver loads on flavour. This is one such example. This was definitely more than the sum of its parts. Mushrooms and corn are pan-fried with soy curls and then spiced with chilies, lime and cilantro. Isa uses seitan but I think chickpeas could work well, too. She also recommends black beans which would fit with the Mexican theme.
So, please tell me, which cookbook brings you the most joy?
I am sharing this with My Legume Love Affair, Meat Free Mondays, Cooking with Herbs and ExtraVeg.
Almond Butter Fudge + Delicious Ella Cookbook Giveaway
Rob thought it was a (not so) silent cry for help when I said I hadn't been to the gym for over 2 months. I was hoping I would have good news to share. We ended up going to a spinning class together last weekend but sadly, it was another week without mid-week gym action. I am going to try to go to the gym before work next week, so we'll see how that goes.
While I feel 90-95% back to my regular self, I know I am getting better when I want to return to the gym and more importantly, eat all the desserts. No stranger to freezer fudge (I loved this cinnamon almond freezer fudge), this was a quick snack to stash away until my next chocolate craving. Simple ingredients including dates, almond butter, coconut oil and cacao powder, this was basically like eating a raw vegan chocolate cheesecake from the freezer. However, it was already the perfect consistency the minute you removed it from the freezer. No thawing required. I mistakenly forgot to line my container with parchment paper, so it was a bit more difficult to remove my fudge from the container while still maintaining a semblance of prettiness. Afterwards, I returned the pieces back to the freezer and I had easily accessible nibbles.
The recipe stems from Ella Woodward's first cookbook, Deliciously Ella. You are probably already familiar with her wildly popular blog of the same name, Deliciously Ella. Not to be confused with Naturally Ella who's name is actually Erin and who also writes cookbooks (confusing, I know). In any case, Ella has shared over 100 plant-based recipes (nearly all gluten-free and all with whole foods ingredients) brimming with photos from nearly every recipe. With her simple approach to coaxing natural flavours out of the foods, this is a very approachable cookbook and her writing style is equally non-threatening. The cookbook is divided into the major pillars of plant-based ingredients: grains, nuts and seeds, beans and legumes, vegetables, fruit, smoothies and juices. While it is a good way to think about approaching a balanced meal as a vegan, I wish the index were more thorough. Imagine not having the Key Lime Pie listed under Lime in the index. Yet it was included under avocados, probably because it was filed in the Fruit chapter. I look forward to eating my way through this cookbook and this freezer fudge was an excellent place to start.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in Canada. To be entered in the random draw for the book, please leave a comment below telling me what you like most: grains, nuts and seeds, beans and legumes, vegetables, fruit, smoothies or juices. The winner will be selected at random on June 10, 2015. Good luck!
Recipes from Deliciously Ella spotted elsewhere:
Baked apples with coconut cream
Banana ice cream
Black bean and kidney bean chilli
Carrot, orange and cashew salad
Classic carrot cake
Coconut Thai curry with chickpeas
Easy avocado chocolate mousse
Key lime pie
Lentil, zucchini and mint salad
Mexican quinoa bowl
Oaty smoothie
Stuffed Cremini mushrooms
Sweet potato brownies
Sweet potato pancakes
Warm winter salad
Zucchini noodles with Avocado pesto
PS. There is still time to enter giveaways for Richa's Vegan Indian Kitchen, Plant-Powered Families and Crave. Eat. Heal. (more…)
Mango Tofu Curry + Vegan Richa's Indian Kitchen Giveaway
Guys, I am super excited to share this cookbook review with you. It is Richa Hingle's first cookbook: Vegan Richa's Indian Kitchen. I am sure she needs no introduction, her blog focuses on drool-worthy vegan eats but her heart is in making vegan versions of Indian dishes. Her photography is nothing short of stunning (see above and below, both of the mango tofu curry) and her recipes are excellent. Many of her testers have been gushing over her book for some time, so I was thrilled to receive an advanced copy for my review.
Richa's book is an excellent foray into Indian cuisine. In all honesty, I usually skip over the beginner introductions in cookbooks but I always found them incredibly important when learning how to cook Indian food. As an example, the names of beans can be so confusing with different names in different locations. With Richa's slant to the North American kitchen, you can figure out that urad dal is also known as split and skinned black lentils, which is different than mung dal which is split and skinned petite yellow lentils. There are recipes with more easier to find to find ingredients but she relies heavily of traditional procedures and ingredients for authentic taste (tempering, fermenting, spice blends, etc). However, she also uses ingredients like tofu and tempeh to substitute the sometimes meat-laden classics.
The recipes never seem to end. Richa has structured her cookbook to cover breakfast (Chickpea Flour Pancakes and Savory Oats Hash), Small Plates and Snacks (Savory Lentil Pastries [Baked Dal Kachori] and Spiced Roasted Tofu and Vegetables [Tandoori Tikka]), Sides and Dry Vegetable Curries (Cauliflower Potatoes [Gobi Aloo], Cauliflower and Peas in Spicy Curry [Gobi Mutter Masala]), Lentils and Beans (Butternut Coconut Red Lentil Curry, Restaurant-Style Masoor Dal Tadka), One-Pot Meals and Casseroles (Mung Dal Kitchari, Quinoa Cauliflower Biryani), Main Dishes (Restaurant-Style Navratan Korma, Whole Roasted Cauliflower with Makhani Gravy, Malai Kofta, Chicken-Free Balti), Flatbreads (Avocado Naan, Spicy Chickpea Flour Flatbread), Desserts (Pistachio Almond Ice Cream, Gluten-Free Gulab Jamun) and a chapter for chutneys, spice blends and other basics.
I have made a few recipes and they have all been fantastic. The one I wanted to share with you was especially enjoyed by Rob. Mango Tofu Curry. I looked through my archives and I had no idea how many mango curries I have shared previously:
Mango Curry with Toor Dal (Cumin-Scented Pigeon Peas with Mango) — probably my favourite of the bunch
Spicy Thai Mango Tofu Curry with Vegetables
Mango Curry Chickpea Salad Wraps
This is definitely different than the others.
I used frozen mango which I pureed which leant subtle sweetness to the savoury backdrop. It was a very saucy curry amongst the tofu and we enjoyed it with some parathas. Rice or another type of bread could also work.
Thankfully, the publisher allowed me to giveaway a Vegan Richa's Indian Kitchen cookbook to a reader living in the United States. My international readers are eligible to win a copy of the Bonus Recipe Bundle pdf (15 more recipes!). To be entered in the random draw for the book or ebook, please leave a comment below telling me which Indian dish you like the most (and please let me know if you are not from the US). The winners will be selected at random on June 5, 2015. Good luck!
Recipes from Vegan Richa's Indian Kitchen spotted elsewhere:
Spicy Baked Cauliflower Florets
PS. There is still time to enter giveaways for Plant-Powered Families and Crave. Eat. Heal.
PPS. I am sharing this with Bookmarked Recipes.
Roasted Balsamic Chickpeas + Plant-Powered Families Cookbook Giveaway
In addition to not (almost) blogging, you know what else I have not been doing?
Exercise. Going to the gym.
It has been over 2 months since I have stepped into my gym. For years, I was a morning gym-goer, opting to wake up early and work out before heading to work. After I moved back from Texas, I switched it up to go after work. I knew it was a recipe for disaster, but it worked out well during the winter. In due time, I think I will meander back to the gym but enjoying this relaxed phase to the max.
I have slowly ramped up my digestive system back up to its mostly normal high-fiber self, and spent this weekend making (and eating) all the chickpeas. One of the easiest ways to eat chickpeas (after hummus, of course), is to roast them. I really liked these salt and vinegar roasted chickpeas, and this batch was a tangy balsamic version with a touch of maple. They roasted up, shrinking in size, but gained a savoury outer crust. Snack on them as they are, or add them to your next salad.
The recipe is from Dreena Burton's latest cookbook. No stranger to her lovely recipes (Black Bean and Sweet Potato Stew, Lemon Mediterranean Lentil Salad, Moroccan Vegetable Phyllo Rolls, and Orange Red Lentil Soup with Coriander and Star Anise), her latest cookbook is focused on family-friendly recipes, catering to the (oftentimes) picky requests of children. She said these chickpeas were often requested by her children, and I could see why.
This is undoubtedly her prettiest cookbook yet with all photographs by Nicole Axworthy (you can see her favourite recipes form the cookbook here and her photo of the chickpea nibbles at the bottom of the post). Indeed, the recipes span the entire day with breakfast recipes like Almond Zen Granola, Savory Chickpea Omelets and Pumpkin Snackles. Lunch options include salads with tofu feta, "magical" applesauce vinaigrette, mild cheesy dip and the simplest marinated baked tofu I still want to make myself. Dinner themed recipes include soups/stews like Pumpkin Lentil Soup and Apple Lentil Dal, pizzas/pasta including Polenta Pizza Crust and Hummus Tortilla Pizzas, and Burgers/etc such as Sneaky Chickpea Burgers. Like her previous books, dessert is not forgotten with puddings, creams, sauces, cookies, bars, energy bites, frozen treats, cakes and fruit-based desserts all represented.
All of her recipes use plant-based whole foods as ingredients. She has tried to make them more nut-free, a common problem when feeding children going to school. As someone who owns a few of Dreena's cookbooks, I feel like it is only fair to mention that this is an oil-free cookbook (not necessarily low-fat) and you may recognize some recipes from her previous cookbooks. Some are the same (ie, the umami burgers and blondies from Plant-Powered 15) and other recipes seem similar but have been modified to accommodate nut-free options (ie, her Nicer Krispie Squares) or oil-free options (ie, her Sniffle Lentil Soup). There are definitely new recipes, too, which are true to her signature kid-friendly style.
Thankfully, the publisher allowed me to giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the book, please leave a comment below telling me which vegan food your family loves to eat the most. The winners will be selected at random on June 5, 2015. Good luck!
Recipes from Plant-Powered Families spotted elsewhere:
Peanut Butter Pudding with Berrylicious Swirl
Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars
Saucy BBQ Chickpeas and Green Beans
Umami Almond, Quinoa and Sun-Dried Tomato Burgers
PS. I am sharing this with No Waste Food Challenge and Bookmarked Recipes.
PPS. There is still time to enter this giveaway for Crave Eat Heal here.
Butter Lettuce Wedge Salad with Creamy Peppercorn Dressing + Cookbook Giveaway
What a weekend, guys! Rob always complains the May long weekend is fraught with rain but this year, the rain was pushed away by all the sun. (We even managed to dry some clothes outside!)
It was a glorious long weekend and it was nice that my body was as eager to move around too. Rob and I spent a lot of time visiting family and friends, and the majority were stopping by our friends unannounced simply because we were in the neighbourhood. The stars were aligned because someone was always home for our impromptu visits. Score!
I finally have my cooking mojo back although my blogging mojo is still lagging behind. With the nice weather, I am drawn more to walking in my 'hood instead of sitting in front of my computer. One thing that has helped to get me cooking again is the multitude of fabulous vegan cookbooks hitting the shelves. One of them is Annie Oliverio's new cookbook, Crave, Eat, Heal. You have probably met Annie through her blog at An Unrefined Vegan where we she shares plant-based recipes without refined ingredients. Her cookbook has the same philosophy and aims to show that there should be no deprivation. All of your cravings are answered.
Annie's cookbook is broken down into 13 chapters, each focusing on a different craving: carbs, chocolate, comfort, cool, creamy, crunchy, green, junk, salty, spicy, sweet, tart and warm. I am used to the traditional setup of cookbooks organized by course or season, but this was unique. Oftentimes, I do have cravings for something with chocolate, or something crunchy, and this would be a different way to find something satisfying to eat. With this warm weather, of course, I ventured into the "cool" cravings. There were coolers, smoothies and popsicles. Even a sweet potato pie and apple pie spice ice cream that looked phenomenal (and totally happening next weekend). But I decided I needed something a little more substantial and dove into the butter wedge salad.
After my surgery, I was on a liquid diet for nearly a week and when I finally improved, all I wanted was to bite into something. Here I was biting and actually cutting into my meal. It has been a long time since I actually used a knife and a fork for a meal, and of all things, it was to cut my wedge of lettuce.
Perhaps Annie missed out on potential "cut into your meal" cravings, because I could understand missing this not-so-fun meal normalcy. In any case, the knife and fork allowed me to experience every part of the salad with each bite: crisp lettuce, subtly sweet/soft pear, salty/meaty tempeh bacon, creamy avocado and a creamy/cool sunflower peppercorn dressing. I used a peppercorn dressing base which made for a very intense dressing but it was well balanced with the remainder of the salad.
The recipes in Crave, Eat, Heal span sweet and savoury and most are accompanied by Annie's photographs. Her recipes are nearly all oil-free (not necessarily low-fat), mostly gluten-free, and without processed foods like white sugar. Her photo of the salad can be seen below.
Thankfully, the publisher allowed me to giveaway the Crave, Eat, Heal cookbook to a reader living in the United States. My international readers are eligible to win a copy of the ebook Crave. Eat. Heal. Outtakes. To be entered in the random draw for the book or ebook, please leave a comment below telling me what you crave most often (and please let me know if you are not from the US). The winners will be selected at random on May 30, 2015. Good luck!
Recipes from Crave, Eat, Heal spotted elsewhere:
Baked Almond Butter and Apricot Oatmeal
Buckwheat Noodles with Spicy Almond Sauce
Carrot Ginger Turmeric Steamer
Cauliflower and Potato Wraps with Tahini Dressing
Cherry Pomegranate Refrigerator Jam
Double Chocolate Berry Good Cookies
Raw/Not Raw Vegetable Barley Bowl
Roasted Garlic and Fresh Herb Cream Cheese (aka Vegan Boursin)
Zucchini, Apricot and Almond Salad
PS. There is still time to enter the giveaway for Superfood Juices here.
PPS. I am sharing this with Meat Free Mondays, Souper Sundays, No Croutons Required, Vegetable Palette and My Legume Love Affair.


text:
Dan has not suffered any particular problems following his treatment, although he finds he is more susceptible to common colds and other illnesses that are going around.
"I'm much more aware now of my own body and if anything is slightly out of kilter, I'm probably a lot more paranoid about it," he says. "On a day-to-day basis I'm fairly relaxed, but if I have an ache or pain I start to worry.
"One thing I am getting a bit worried about is that I'm coming up to five years in remission, and will be signed off by the doctors in June. Thereafter it's up to me. People say I'm cured but I don't see it like that. Something could crop up. It worries me that I won't have any more medical checks. I know that if I find anything that's odd I can go straight back to the clinic rather than the GP, which is good because the GP route was a bit of a nightmare. So that is reassuring. But I get reassurance from having regular checks, from having a blood test and even if I don't hear anything after the blood test has been taken, I still know someone has seen it and it's OK. I would prefer to keep the checks going for longer."
Before his chemotherapy the doctors talked to him about fertility and he had sperm samples frozen. The samples were good quality, but, as he was young, fit and healthy (apart from the cancer), he knows he has a good chance of his fertility returning to normal levels, although he hasn't re-visited the fertility clinic to check yet.
Dan says he has become very health conscious in terms of fitness levels and diet. "I drink a lot of green tea!"
|Contact: Emma Mason
Teenage Cancer Trust

subset: commoncrawl


text:
From Our Editors
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text:
Piper Jaffray downgraded Akorn (NASDAQ: AKRX) from Overweight to Neutral with a price target of $53.00 (from $66.00)
Akorn anticipates that it will not be able to file its Form 10-Q for the first quarter of 2015 in a timely manner because of the pending restatements to prior-period results. While the Company plans to request a five-day extension to file its Form 10-Q with the U.S. Securities and Exchange Commission, the Company does not anticipate it will meet the extended deadline.
On April 20, 2015, the Audit Committee of the Board of Directors of Akorn, Inc. (the Audit Committee), upon the recommendation of the Company's management concluded that the financial statements for the quarterly periods ending June 30, 2014, September 30, 2014 and December 31, 2014 along with the annual period ending December 31, 2014 should not be relied upon because of errors in the financial statements in those associated periods. Furthermore, management's report on the effectiveness of internal control over financial reporting as of December 31, 2014 should no longer be relied upon. Additionally, the opinion of Akorn's independent registered public accounting firm, KPMG LLP (KPMG) on the consolidated financial statements for the year ended December 31, 2014, as well as KPMG's opinion on the effectiveness of the Company's internal control over financial reporting as of December 31, 2014, should no longer be relied upon.
During the review process with respect to the quarter ended March 31, 2015, the Company identified errors related to understatements of rebates and other sales allowances that have resulted in an overstatement of the Company's net revenue for the affected periods described above. A substantial majority of these errors are related to companies and products acquired in 2014, the formation of purchasing alliances among several of the Company's customers and changing competitive dynamics for select acquired products during 2014.
Hillary is not a Republican you idiot!
Akrx late Friday said it would have to restate its 2014 financials, estimating that it overstated revenue and pre-tax income from continuing operations by $20 million to $35 million. Akron shares fell 14.4% to 47.28 in after-hours action.
Akron said the "errors related to the understatementments of rebates and other sales allowances," mostly from companies and products acquired last year. The drugmaker also named Terry Allison to its board of directors and its audit committee.
Akron also reaffirmed its 2015 guidance of EPS of $1.88-$1.98.
Back on March 17, Akorn said its Q2 revenue was overstated by $8.9 million and EPS by 5 cents largely due to its Hi-Tech Pharmacal buy
Shorts will be all over this on Monday. Very good chance this well test $45.
Can u really trust them after they mislead you on 2014?
So how's that short position working out for you? Your quit the trader.. LOl
3D Systems warns on weak Q1, blurry FY outlook, shares -14%
3D Systems (NYSE:DDD) sees Q1 EPS of $0.02-0.04, vs. consensus $0.17.
Sees Q1 revenue of $158-160M, vs. consensus $182.78M.
"We were surprised and disappointed by the abrupt interruption in customer demand late in the quarter from several economic factors that we believe caused our industrial customers to defer their planned investments.
"We believe the combination of our expanding international business and growing concentration of manufacturing customers made us more vulnerable to the steep currencies decline relative to the U.S. dollar and the aftermath of lower oil prices that curbed aerospace and automotive expenditures.
"Several weeks into the second quarter, bookings are ahead of the same period in the first quarter. Specifically, OEMs that paused to assess their own exposure to foreign currency and macroeconomic impacts are beginning to resume their capital investments and are making the purchases they deferred during the first quarter.
"Given current uncertainties from continued macroeconomic pressures and foreign currency headwinds, management is undertaking a comprehensive evaluation of its full year guidance and plans to update investors during its scheduled first quarter 2015 earnings conference call on May 6, 2015.
"While the current economic climate disrupted our planned cadence for 2015, we believe that the fundamentals of our business and the strength of our portfolio remained intact. We are encouraged by the overall strengthening of our order patterns thus far during the second quarter and are accelerating our planned integration, productivity and efficiency measures without impairing future growth."
AAl estimates will have to be dramatically reduce, so will pt. Question is how much? Will trade back to $40?
forecast a drop in passenger unit revenue of four to six percent this quarter as a strong U.S. dollar has weakened demand abroad.
forecast a drop in passenger unit revenue of four to six percent this quarter as a strong U.S. dollar has weakened demand abroad.
Don't look now fool but your précises UAL is dropping like a cheap $10 #$%$. Down $3 in pre-Market.
No way in hell. UA is extremely over value. Well cover under $60
What a scam upgrade! Lowers earnings estimates & raise pt. Total BS...
BS moron. They sais it makes for a great short. See u bag holder at $60 or less
Defiantly sell. Time is your enemy! Rule # 1 never buy options, sell options. Rule # 2 never buy into a pump job. This stock is selling 60 times earning with only 20% growth. Fair value is about $40, if that. Good luck!
Just said that UA makes for a great short. Pt $60. Time to stick a fork in this pig!
The market just open u idiot!
Will cover around $50 or less.


text:
In my task manager, I have two entries for
svchost.exe - one taking up 300MB of memory and the other 75MB.
Is that normal? If not, what should I do? What can the problem be? I don't remember seeing svchost.exe take up this much memory before.
OS: Windows Vista Home Premium SP1


text:
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Posted 11 April 2009 - 19:22
Posted 11 April 2009 - 19:24
Everytime i put USB Removable stick in PC it pop-ups the options
1."Scan and Fix (recommender)"
2."Continue without scanning"
Its boring. I know i should use "Safe Remove" so i wont recieve this message. But is there any way to disable this.
Posted 11 April 2009 - 19:34
why to use checkdisk????
Try opening a command prompt and running chkdsk M: /f (where M is the currently assigned drive letter).
Posted 11 April 2009 - 19:40
why to use checkdisk????
there is nothing wrong with usb removable stick. This is just option of Windows 7 when you dont remove your device with safe remove it pops up after inserting it again. I just like to pull out stick without using safe remove option. Im doing it this way for 3-4 years and i never had any problems. It irritating to use safe remove every time.
Only problem is that this pop up its boring. There is nothing damaged or wrong.
Its just boring option of Windows 7 that needs to be disabled. And this option was not present on Windows XP.
Posted 11 April 2009 - 19:42
Ummmm... it happens with Vista as well. The recommendation that I gave usually fixes the problem. I don do a "safe removal" of any of my hardware (USB flash memory or HDD) and have never run into this problem. If chkdsk doesn't fix it, their might be a corrupt file on the drive or it is going bad.


text:
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text:
Fall Colors Ride Oct 2013
View Single Post
Beastly Adventurer
Joined: Jun 2004
Location: Nor Ca.
Oddometer: 5,001
Here are the issues. The 3rd week end of October (19/26) would be best for the Fall Colors. According to the Stanislaus National Forest they will be closing the Campgrounds on 10/12. Closing means the gates or if they don't have one, turning off the water and locking the bathrooms.
I am pretty sure the Inyo National forest that covers 108 to past Lee Vining do the same. I was in one last year and It closed 10-9.
Ditto Yosemite.
I am trying to find something near a town and not at high altitude, it gets cold. Not everyone wants to roughs it.
There are some unimproved campgrounds, some on unimproved roads. Not every one is comfortable with that.
I know of 3 on 108 that you can get access too, but unless Kennedy Meadows is still fully open, it is a long way to breakfast.
If some one knows of a site that meets the criteria speak up, we will go there.
I like Grover Hot Springs and really don't mind paying the hefty camping fee, we can always split them. I don't like the 2 vehicles per site that forces us to purchase more of them. Big Trees is rather forgiving of that. I wonder what they would say if brought a trailer and everyone parked on that.
Sometime in the next month I plan to check with Kennedy Meadows for a closing date and see what Grover Hot Springs has to say. They have limited camping at Benton Hot Springs. Anyone camped there?
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JRPG Difficulty Curve
By Tshirt 12 Comments
I've been watching the Persona 4 Endurance run (again) and something the guys mention during Yukiko's shadow really got me thinking. Basically, Vinny talks about how he's read that this boss is the hardest in the game and he thinks that this could be because of your lack of options at that point in the game, this got me thinking.
Now I'm a big fan of JRPG's, I've played a lot from a variety of different franchises and not all of them suffer from this but I've found that as the game goes on they generally get easier rather than harder, take Persona 4 for example. throughout the game there are enemies which will take your party down to low health very quickly, early on, supposedly the easier part of the game, you have very few options, you can cast Dia on everyone for ~50 hp a piece but later in the game that is no problem, you cast a Mediarahan and everyone is instantly topped off, doesn't this seem backward? Why in the 'easier' half of the game are you finding it harder to stay alive than at the end?
Of course as the game goes on you level up, get higher S.Links and aquire more powerful personas though you'd think the enemies would scale that much quicker than you to compensate but they generally don't, instead you get more options with buffs, status effects, personas and items than you'd ever have early on.
I find that an early boss is usually the hardest in the game for exactly this reason, ever play Suikoden 1? That zombie dragon you meet right before you get your castle is one of the toughest early bosses I can think of and lack of options is exactly the reason, you get 2 new party members which you're forced to use that are fairly useless and you're too early in the game to have access to any significant rune powers to help you out.
Maybe it's just me, maybe this genre just doens't need to follow the standard difficulty curve to be enjoyable, for me personally I play JRPG's for the story and fighting can sometimes just get in the way of that so making it easier as I go can be a blessing. Maybe people really enjoy just feeling how powerful their characters are by the end and simply expect to roll through enemies.
Maybe a controversial idea but what would you think about a game that started you off with the most powerful spells and equipment and as you went you slowly got weakened as the enemies did to keep strategy a priority instead of relying on your Knights of the Round x4 to win every fight for you?
Like I glazed over earlier, this doesn't apply to all games, and it certainly doesn't diminish any enjoyment I get out of these games, just a thought I was having.


text:
Very opinionated Node.JS VI clone
npm install nvi -g
this will become my dream [collaborative] editor.
using multi-colored cursors and the shortest possible network language to communicate changes
e.g. the collab feature should have: follow mode multiple cursors multiple colored cursors colored fg/background text matching users who edited support for syntax highlighting
only transmit files when they are needing to be opened, as they need to be opened, and only the parts of the file that need to be rendered
detect changes to files on disk using mtime and auto-sync those to the group
detect an out-of-sync state (what is hash of chars on line RAND characters RANDx - RANDY?) if its not the same then resend the document
later i would add support for:
coffeescript syntax highlighting type inference code completion
there's only one buffer per file a buffer does not have to be a file multiple views can share a buffer a view can have one or more cursor
buffer is closely tied to the view it only fetches enough bytes to fill the view it grabs chunks equal to the current view's line in bytes
buffer is aware of how many views are using it before it seeks the file for more data, it determines which stripes are being used across all views it considers overlapping views and only fetches each line it needs once, in order from first byte to last byte in file and and when it fetches an area of the buffer that is overlapping in the view render it updates both views not one then again for the other
so views have: w, x, buf_offset_y, cursors: pos: x:, y:
cursors have: user_id, color, pos: { x:, y: },
users have name and color
cursors are relative to their views
for my collaborative mode, we'll connect at first over a regular tcp socket there will be one instance in a 'host' mode and zero or more instances in a 'guest' mode the guests will not receive mirror copies of the entire directory the host will share the directory skeleton for the current directory and recursively but only upon a watch request watchers will receive push notification from the host (e.g. file added or removed under watchdir)
any file a client requests to open, the client, and all other clients will be aware of client will request the file from host host will broadcast to other clients that the client has opened the file and when it has closed the file
host will spoon-feed data to the clients like a buffer would so the clients only get the data they need to look at that moment
also, diffs are only broadcasted within the context of the all clients collective views, as well
if a file changes on the host system then we only broadcast that change if it is within the overlapped views of clients
this is very similar to how ssh vim tmux session would go, except we now have multiple cursors
cursor position updates will be notified (client->host) and rebroadcasted (others) with a throttle but diffs will not be based on cursor position and exact keypress matches they will be actual patch diffs in a minimalist format
and what about binary files? these will not attempt to be diffed on modification, the latest (mtime) copy overrides everyone else's (clients will need to have a filesystem mtime watch too) the process for updating a binary file as a client would be: connect right-click > download the file or folder modify the file locally mtime inotify triggers guests to receive the bin file as well any new files created (atime) get auto-shared to the host
client can be asked to resolve merge conflicts
its basically like a rapid git session
except i don't like all the assumptions made above re. bin files i think if the client wants to share a new file, it should be explicit, at least for now and let's see if it becomes a hassle or if a client wants to modify an existing binfile, it should also be explicit because in reality these will change a lot (e.g. during a photoshop editing session) and we really only care about the final result and most likely the group will want to talk it over and approve it before accepting it anyway
it would be cool if it had git support so that team commits could be saved with attribution for the authors involved when the commit was made and so the commits only happened on the host side same with pushes
NO that silly git diff shit is not applicable; it doesn't resolve changes on the same line so i need my own i think instead i will just translate the cursor/block edit operations to binary opcodes
basically whatever you can do with a block, there's an opcode for that so shift selection one character right, shift selection one character left (unlikely use case) duplicate selection up/down delete selection insert before selection insert after selection move selection up/down backspace/delete x characters insert "literal" characters; assume we are working on an ascii file always pretty confident that's a safe assumption; collaborative editing binary files will have their own app and experience move cursor absolute x, y or relative -x, -y
when syncing hydrabuffers / views clients will write changes to disk, without filler as the view scrolls up/down the file will be prepended/appended until the file is complete
if a user changes a file outside of nvim which they don't have a complete dataset for hmm
ok getting too fancy here / prematurely optimizing / overengineering let's K.I.S.S.
we'll transfer the whole ascii file to clients as they request to view it and then we'll work to keep it in sync from there its really not that much data to transfer
except am i solving anything the other way around? a lot of times sync errors happen while users are editing in the areas we aren't currently watching for changes in
i kind of like my ssh-vim-like approach
ok so in that vain, the client does not buffer or store ANY data locally this way it cannot possibly go out of sync if it does, they just close/reopen the file to get back in sync sync will happen on a per-view basis
same as if you opened a file and someone changed it while you were reading it
this is also good because it functionally reinforces the idea of requiring clients to check-in new files or binary file changes by issuing special commands to have them imported to the host
and then with that i can refuse to render binary files altogether just display an error like 'binary files unsupported; utf8 text only'
so if someone wanted to edit a binary file in this flow, they would have to issue a special command to fetch the binfile then edit it locally then issue a special command to upload the binfile thus greatly reducing incidental sync errors and unnecessary data transfer
for a view statusbar just show:
relative path, bold filename dont show line endings like 'unix | mac | win' thats pointless instead highlight whitespace aggressively and with favoritism for unix show percentage of file remaining and cursor x:y pos
show treeview directory structure i'll have to implement this too because it needs remote support
the modes i'll implement will be: NORMAL except i'll call it COMBO INSERT except i'll call it NORMAL REPLACE i'll keep this the same V-LINE except i'll call it LINE-BLOCK V-BLOCK exept i'll call it BLOCK
treat views like a tiling window manager create a Tab object like tmux-style tabs tabs will have user's names in collab mode
so it starts with one tab and one view you can never have fewer than one view open if you do its just resetting the file to an untitled in-memory buffer
when you add another view you can only do so by using a specific key combination / cmd to indicate a vsplit or hsplit or new tab
so when this happens, the default is to divide the tab 50/50 then the user can click and drag to resize from there
a view can never be less than 1 char high and 1 char wide; for every line that isnt wrapped but is cutoff by a short viewport, a > is ending that line
opening more than one tab creates a 1char high tabbar at top of the screen
i may split View into ReadOnlyView extended by EditableView
HydraBuffer doesn't need to know about cursors the view is always the one i keep landing in its the one that colors the cursor and shows it moving around the view it has really nothing to do with the buffer if a cursor moves off of a view, does it matter? (if a tree falls in the forest, does it make a sound?) no.
so there's a difference between a stream and a buffer here the host is going to need to open a buffer this also means that the entire file that is being edited needs to be able to fit within the available ram memory if we are going to save it back to the disk whole again this is all a limitation of not being able to write in the middle of a file hmm i mean technically that's difficult because if anyone could do that without a lock on the file then you'd never know where you last left off in order to insert your changes plus even if a fancy filesystem supported this you'd still have to implement your own layer on top of that like a .vdi or .vmdk file to make it fully compatible with other filesystems e.g., windows, sftp, nfs, etc.
the traditional options i have at my disposal are: writeFile (total replacement) and appendFile (write to end only)
so i can only use writeFile() which means i have to pass the entire file which means the entire file must fit in memory which means buffering only the maximum rendered by the views in memory is pointless
well unless i get really creative with diffs for example, if while using a readStream, i notate the offset location and i assume that the file had a lock on it (could make my own .*.lck files) then i would never need the whole file in memory i could just replay chunks from the original file up to the point of my stream offset location then write my modified contents and write chunks of all this to a temporary file on disk (/tmp/nvi-filename.tmp) and then mv the new file over the top of the old
i could get even more crafty and only store in-memory my changes and the location that they occurred at and just keep those in-memory until a save action is requested then do the above replay-and-merge flushing-chunks-to-tmp-disk strategy
this way we can collaborate on huge text files, if we want, too but on average it will reduce the amount of data needing to be thrown around
so what format would my in-memory buffer take? i could use the diff/patch format and record line-by-line changes except some really long lines could mess with us there
bah, i'm making it too complicated. i can be a bad-ass later. its getting late.
so i'll just use buffers for now and always assume that the file will fit in memory and that transmitting a file-at-a-time from host to client is fast enough
add funny -- COMBO X10! -- counter to the statusbar as each combo is executed within a 1 sec delay
there's a view statusbar and a window statusbar the window statusbar is always visible really they both are i guess the view one gets added by a plugin for gvim but mine will be there in core
now this is getting fun! i'm going to take some liberties with this to make vim easier for newbs
no matter where you are in vim, you should always see the current mode in a reliable place, because modes are so fundamental to vi operation my modes will be color coded like the vi powerline theme they will always appear in the view statusbar except for COMMAND mode which will appear in the statusbar this will make it very obvious what is going on
additionally, my vim will begin the user in INSERT mode except remember i'm calling it NORMAL mode so that when they start out its most like what they might be famliar with: notepad, and they hvae to hit ESC to get to COMBO mode (what i call the vi NORMAL mode)
make it so all @w and @h are the outer dims and any decorators like tabs, statusbars, etc. must fit inside that and relative to their parent dims who controls them
instead of doing a layered TUI that redraws layers ontop of layers if i need to get more efficient i could make a pixel/char registry which is basically a matrix of function pointers the first cell points to a function that controls its appearance and subsequent cells point back to the id of the first cell of which they also belong then i just loop through the cells to determine which functions need to execute to redraw the screen
its important to differentiate between the Terminal.cursor (there is only one; used to draw the screen) and the ViewCursor (there can be one or more per view; used by users to traverse a view) additionally between a ViewCursor that is the currently possessed (uses Terminal.cursor) and a ViewCursor that is not possessed (unfocused, or someone else's cursor; drawn manually)


text:
It's out: Goldman Sachs partners, the class of 2010
18 November 2010
Congratulations to the 110 new partners at Goldman Sachs, the full list of which is attached. Commiserations to those who did not make the cut this year but we wish them the best for 2012.
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text:
April 17–September 12, 2004
A former columnist and illustrator for Natural History magazine, Alexis Rockman drew upon extensive scientific research, including consultations with NASA climatologists, to create this large-scale work. He also worked closely with architect Diane Lewis, who created detailed architectural renderings of sections of Brooklyn, which Rockman then transformed into an underwater ruin. The architectural drawings are exhibited along with the mural.
Rockman, who believes that the past holds clues to the future, also used the Museum's renowned collection of American paintings for inspiration. Among the works he studied is Albert Bierstadt's iconic Storm in the Rocky Mountains, Mt. Rosalie (1866), the monumental rendering of a pristine Western landscape before the westward expansion of the railroad.
For his futuristic landscapes, Alexis Rockman consults with biologists, zoologists, and paleontologists and has done field work in remote locations, such as the rainforests in Guyana. Born in 1962, the son of archaeologist Diana Wall, Rockman spent a part of his childhood in a remote section of Peru, as well as endless hours exploring the American Museum of Natural History, where his mother worked for the late Margaret Mead. The exhibitions there have been an important influence on his work.
Rockman studied at the Rhode Island School of Design in Providence, Rhode Island, and at the School of Visual Arts in New York. For nearly two decades he has worked in his own Tribeca studio. His work has been exhibited widely in solo and group exhibitions, among them Pulp Art: Vamps, Villains, and Victors from the Robert Lesser Collection, recently presented at the Brooklyn Museum. His work is in many public collections, including the Museum of Fine Arts, Boston, the Guggenheim Museum, the Whitney Museum, the Baltimore Museum, and the Los Angeles County Museum of Art. It is also in several private collections including that of X-Files star Gillian Anderson, who owns Rockman's Ecotourist, a diorama-like painting in which the artist represents himself as a decaying corpse. Rockman has also been a contributor to many publications, and has taught at Columbia and Harvard Universities.
Alexis Rockman: Manifest Destiny is organized by Tumelo Mosaka, Assistant Curator of Contemporary Art at the Brooklyn Museum.
The exhibition is made possible by a generous grant from Tim Nye—The MAT Charitable Foundation & Foundation 20 21, and the Dorothea Leonhardt Fund of the Communities Foundation of Texas. The May and Samuel Rudin Family Foundation and Pamela and Paul Johnson supported publication of the exhibition catalogue.


text:
Oxford City 0 Oxford Utd 1
David Pritchard, Chief Sports Reporter covering Oxford United. Follow us on twitter: @oxfordmailoufc. Call me on 01865 425458 / / FootballFollow @@OxfordMailOUFC
A TYRONE Marsh penalty ensured Oxford United saw off Oxford City to make it two wins out of two outings in pre-season.
The striker came off the bench to win and then convert the 69th-minute spot kick.
It decided a keenly-fought derby where the visitors created the majority of the chances without making the most of them.
Both sides came away with reasons for encouragement and areas to work on, with City in particular able to take heart in what was their first run-out of pre-season.
Michael Collins, hours after completing his deal, went straight into United's starting line-up, along with fellow new signing Danny Hylton.
But it was City, who won the corresponding fixture 5-1 last summer, were the first to have a sight of goal.
Triallist Javi Rodriguez let fly in the tenth minute, but Max Crocombe held on.
At the other end Mark Scott was the busier of the two goalkeepers before half-time, as United threatened sporadically.
Their best chance came on 19 minutes, when Collins played in Josh Shama down the left.
The youngster crossed for Hylton, who was denied a debut goal as his stabbed shot was blocked by Scott.
City's goalkeeper was nearly caught out nine minutes later.
Hawtin, a busy presence on the right flank, crossed deep for Mullins to direct a header into the ground which almost looped up and over Scott, who quickly readjusted.
Scott was called into action again on the stroke of half-time.
Collins crisply found Shama, who spun and shot from the edge of the box to force the goalkeeper to turn the ball round his left-hand post.
Despite a lack of chances, City had been well in the game before the break and they came close to a spectacular goal just before the hour.
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A long diagonal ball picked out Felipe Barcelos, whose first-time volley was low and hard, but Crocombe was well positioned to save without fuss.
The Brazilian striker showed another flash of skill three minutes later with a back heel to set up Lewis Wilson, but Johnny Mullins got across to make an excellent block.
It was the hosts' best spell of the game, but United took the lead shortly after replacing all ten outfield players at the same time.
Marsh leapt highest at a 69th-minute corner and when his header struck an arm, referee Dan Leach had no hesitation in awarding a spot kick.
The striker, fresh off the bench, confidently found substitute Alex Lynch's left-hand corner from 12 yards.
Adam Learoyd, another of City's replacements, came close to an equaliser with a firm header which flew wide as the game entered the final quarter of an hour.
Marsh and Lewis Hayden came close to making sure of the victory late on, but United saw out the closing minutes to come out on top.
They visit Didcot Town on Saturday, while City visit Wantage.
City: Scott, Benjamin, Lapoujade, Pond, Brown, Preece, Wilson, Mullings, Barcelos, Rodriguez, Winters.
Subs used: Lynch, Stonehouse, Parry, Isaac, Unzueta, Cooper, Learoyd.
United 1st half: Crocombe, Bevans (Hunt 63), Raynes (Long 63), Mullins (Grant 63), Newey (Welch-Hayes 63), Collins (Ashby 63), Rose (Hayden 63), Hawtin (Humphreys 63), Shama (Marsh 63), Potter (Kitson 63), Hylton (J Roberts 63).
United 2nd half: L Roberts.
Attendance: 903.
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Comments (3)Please login to enable comment sorting
Oxford City 0 Oxford Utd 1
YELLOWS YELLOWS YELLOWSYELLOWS YELLOWS YELLOWS 87oufc YELLOWS YELLOWS YELLOWS
You can see it is a team still in transition, but there were many plus points to the game. Collins looked to be pretty decent. No fussing, kept the ball well and played it simple. Shama looked lively, if he can work on his final ball, he could be one hell of a player. The back 4 looked solid whilst behind them, we have got one of the most promising young keepers we've ever had in Max Crocombe. Hylton looked a bit rusty, but worked hard and won a few useful headers. He should have buried that chance created by Shama, but on the plus side he got into the right position and at least got the ball on target.
It looks like Appleton wants to play a high-paced attacking, positive, style of football, keeping the ball on the deck. He's got a lot to work on, but he's taking us in the right direction. Exciting times ahead.
It looks like Appleton wants to play a high-paced attacking, positive, style of football, keeping the ball on the deck. He's got a lot to work on, but he's taking us in the right direction. Exciting times ahead.
Youngsters looked very good in the second half,most seemed to have beefed up a bit,liked the long haired lad in defence,he was great.Youngsters looked very good in the second half,most seemed to have beefed up a bit,liked the long haired lad in defence,he was great. kiddyboy Youngsters looked very good in the second half,most seemed to have beefed up a bit,liked the long haired lad in defence,he was great.


text:
Photo by Gentl & Hyers
YIELD: Makes 8 servings
Bring pickling liquid to a boil in a small saucepan, reduce heat, and simmer until reduced by half, 15–20 minutes. Let cool slightly, then gradually whisk in butter. Mix in dilly beans; keep vinaigrette warm.
Meanwhile, heat oil in a large skillet over medium-high heat. Add carrots and shallot and cook, tossing often, until browned in spots and tender, 10–15 minutes.
Remove skillet from heat and, working in batches, add mustard greens, tossing until slightly wilted between additions; cook slightly longer.
Transfer vegetables to a platter and drizzle with warm vinaigrette; season with salt and pepper.


text:
R&B veteran Tank takes us to the club in his Mike Ho-directed visual for "Shots Fired" alongside Chris Brown.
Tank – Shots Fired f. Chris Brown (Video)
Watch OG Maco's Colt 45 Ad
Dean - "Here & Now" f. Mila
August Alsina - "Planes (Remix)"
Jeremih's banger takes flight once again.
Wiz Khalifa - "Lit" (Video)
Rolling Papers 2: The Weed Album coming soon.
Lil Dicky – "Save That Money" f. Fetty Wap & Rich Homie Quan
Off his upcoming album Professional Rapper out next month.
Tinashe Performs "All Hands On Deck" on 'Good Morning America'
Where did I put that darned promise ring...


text:
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