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Wednesday, July 22, 2015
Blueberry Coffeecake with Almond Streudel
I love fresh berries in the summertime! This coffeecake is a delicious breakfast treat, mid-afternoon snack, or late night dessert! It is moist and bursting with buttery blueberry flavor!
Ingredients List:
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. fresh blueberries (1 pint)
1/3 c. packed light brown sugar
1/4 c. old-fashioned rolled oats
2 T. sliced almonds
1 T. all-purpose flour
1/4 tsp. cinnamon
2 T. butter (melted)
3/4 c. sugar
1/4 c. butter (softened)
2 T. vegetable oil
1 large egg, lightly beaten
1 c. low-fat buttermilk
2 tsp. grated lemon rind
1 T. fresh lemon juice
1. Combine 2 c. flour, baking powder, baking soda, and salt; stir with a whisk to combine. Remove 2 T. flour mixture; sprinkle over blueberries, tossing to coat.
2. Combine brown sugar, oats, almonds, 1 T. flour, and cinnamon in a medium bowl. Drizzle with 2 T. melted butter; toss to coat.
3. Place sugar, 1/4 c. softened butter, and oil in a large bowl. Beat with a mixer at medium speed until blended. Add egg; beat well.
4. Add flour mixture and buttermilk, alternately to sugar mixture, beginning and ending with the flour mixture; mix after each addition. Stir in lemon rind and juice.
5. Spoon half of the batter into a cooking spray-lined 9" square light metal baking pan. Sprinkle evenly with 1 c. blueberry mixture. Spoon remaining batter over blueberries. Sprinkle evenly with remaining blueberries. Sprinkle with brown sugar/oat mixture.
6. Bake at 375 degrees for 40 minutes.
7. Cool in pan on wire rack for 10 minutes, then cool completely.
Yield: 16 servings
Nutrition Information, per Serving: 190 Calories, 7 g Fat, 0.7 g Fiber, 3 g Protein
Source: Cooking Light June 2014 magazine
Posted by Ali Carver at 6:00 AM 0 comments
Labels: Ali, Breakfast Foods, Cookies and Bars, Desserts
Thursday, July 16, 2015
Rosemary Olive Oil Bread
Sometimes I just forget about Pinterest. Can you even fathom that? And really, that is not a bad thing. But once in a while I will go to my boards and find something that I really want to try. This week it is this yummy bread--reminiscent of the bread at Macaroni Grill. Just sayin'. When I made this tonight, I put together a little "Italian Salsa" to dip the bread in, just like in a restaurant. When we lived El Paso, Texas, we went to another Italian place called Johnny Carino's--best Chicken Scaloppini on the planet, by the way--and when the waiter brought out the bread, he poured some olive oil in a little plate, added a little balsamic vinegar and some herbs and BAM! He called it Italian Salsa. You know because we were in Mexican salsa territory. Get it?
1 cup warm water (100-110 degrees F)
1 T. sugar
2 t. active dry yeast
1 t. salt
2 T. fresh rosemary, chopped (you can use 2 t. dried, instead)
1/4 t. Italian seasoning
1/4 t. black pepper
2 T. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour, plus extra for kneading
1 egg, whisked with 1 T. water, for egg wash
dried rosemary for sprinkling on top
1. In a large bowl, combine the warm water, sugar and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, fresh rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding in more flour to prevent sticking and for a smooth dough.
3. Place the dough in a lightly greased bowl; cover and let rise until doubled in size, about 1 hour.
4. Punch down the dough and form into a round loaf. Place on a cornmeal dusted pizza peel or parchment paper (I used this), cover and let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat oven and a pizza stone to 400 degrees F. When the dough has risen, gently brush top with egg wash and sprinkle with some dried rosemary.
6. Bake for 20-25 minutes or until the top is golden brown and sounds hollow when you tap on it.
SOURCE: A Hint of Honey via Pinterest
Posted by anna at 12:00 AM 0 comments
Labels: Anna, Bread -- yeast
Wednesday, July 8, 2015
Strawberry Cake with Strawberry Buttercream Frosting
This is one of my 3 favorite cakes! My other two are Texas Sheet cake (HELLO CHOCOLATE!) and Hummingbird cake (can you say pineapple, bananas, walnuts, and CREAM CHEESE FROSTING?!) But this cake is a delicious Strawberry cake that I only make once a year when strawberries are in season! It's so good, and the icing--oh my goodness! You've got to make this cake!
Ingredients List:
1 (16.5 oz.) package Duncan Hines white cake mix
1 (3 oz.) package strawberry gelatin (dry)
4 large eggs
1/2 c. sugar
1/2 c. finely chopped fresh strawberries
1/2 c. 1% milk
1/2 c. vegetable oil
1/3 c. all-purpose flour
Strawberry Buttercream Frosting (ingredients and directions to follow, at end of post)
1. Preheat oven to 350 degrees.
2. Beat cake mix and next 7 ingredients (through flour) at low speed with an electric mixer 1 minute. Scrape down sides of bowl and beat for an additional 2 minutes, until all ingredients are well blended.
3. Pour batter into a greased jelleyroll cake pan.
4. Bake at 350 degrees for 30 minutes, until cake springs back when pressed lightly with a finger.
5. Cool in pan on wire rack until completely cool.
6. Frost cooled cake with Strawberry Buttercream Frosting.
**Strawberry Buttercream Frosting Ingredients & Directions:
Beat 1 c. softened butter at medium speed with an electric mixer until fluffy. Add 1 (32 oz.) package powdered sugar and 1 c. finely chopped fresh strawberries; beat at low speed until creamy.
Yield: 32 servings
Nutrition Information, per Serving: 291 Calories, 10.8 g Fat, 0.1 g Fiber, 1.7 g Protein
Source: Southern Living 2012 cupcakes and cakes pamphlet
Posted by Ali Carver at 6:00 AM 0 comments
Labels: Ali, Cakes and Frostings, Desserts, Parties and Entertaining
Thursday, July 2, 2015
Non-Alcoholic Substitutions
I don't know about you, but as a cook who doesn't partake of alcoholic beverages, I have a hard time figuring out what to substitute in recipes that call for wine and liquor. I was looking through a cookbook the other day to figure out my next blog post and found this list of substitutions that seem to be pretty good. It's a little lengthy, but comprehensive.
- Liquor/Liqueurs--sub an equal amount of fruit juice
- Wine--sub equal amount of fruit juice plus 1 T. vinegar
- Liquor/Wine--sub equal amount of liquid: chicken, beef or vegetable broth, or even water. Add 1 T. of red wine vinegar or white vinegar for a little zing. Also consider available non-alcoholic wines, but still add a vinegar to balance their sweetness.
- 2 T. Grand Marnier or other orange-flavored liqueur--sub 2 T. unsweetened orange juice concentrate.
- 2 T. Rum/Brandy--sub water, white grape juice, or apple juice.
- 1/4 c.or more White Wine--sub equal measure of chicken broth, vegetable broth, or clam juice (If using non-alcoholic wine, add 1 T. vinegar to cut the sweetness.
- 1/4 c. or more Red Wine--sub equal amount of chicken broth, beef broth, vegetable broth, clam juice, flavored vinegar, fruit juices, apples cider, and non-alcoholic wines (remember the vinegar trick).
- 2 T. Grand Marnier or other orange-flavored liqueur--sub 2 T. orange juice and 1/2 t. orange extract.
- 2 T. Rum/Brandy--sub 1/2 to 1 t. rum or brandy extract for recipes in which liquid amount is not crucial. Add water, white grape juice, or apple juice, if necessary, to get the right amount of liquid.
- 2 T. Amaretto--sub 1/4 to 1/2 t. almond extract.
- 2 T. Sherry or Bourbon--sub 1 to 2 t. vanilla extract.
- 2 T. Chocolate Liqueur--sub 1/2 to 1 t. chocolate extract plus 1/2 to 1 t. coffee granules dissolved in 2 T. water (I don't drink coffee either, so if you know of another way, let me know)
- For 1/4 c. or more port wine/sweet sherry/rum/ brandy/fruit-flavored liqueur--sub equal measure of orange juice or apples juice plus 1 t. of corresponding flavored extract or vanilla extract.
Source: Just a list stuck in my cookbook.
Image courtesy of FreeDigitalPhotos.net
Posted by anna at 12:00 AM 0 comments
Labels: Anna, How-to's and DIY
Wednesday, June 24, 2015
Baked Beans
Independence Day is just around the corner! Is there anything more American on the 4th of July than grilling out hamburgers and hot dogs? You need some good angus hot dogs and Bubba burgers, along with chili and slaw (if you're from the South, ya'll!) There's one more side you need though! It's baked beans, of course!
Ingredients List:
8 slices thick but bacon
1 medium onion, diced
1/2 medium green bell pepper, diced
3 large cans (28 oz. each) pork and beans
3/4 c. BBQ sauce
1/2 c. brown sugar
1/4 c. cider vinegar
2 T. Dijon mustard
1. Place whole bacon slices on an aluminum-foil lined baking sheet. Place sheet in an un-preheated oven and bake at 350 degrees for 15 minutes. Take sheet out of the oven. The bacon will not be completely cooked, but will cook later once the baked beans are assembled. Save the bacon grease. Remove the bacon and drain on a paper towel. Once cool to the touch, cut each bacon strip in half, to make serving easy.
2. Adjust oven rack to lower-middle position and decrease oven temp to 325 degrees.
3. Add about 1/4 c. bacon drippings to a frying pan, and over medium heat, add onions and peppers. Saute until tender, about 5 minutes. Add beans and remaining ingredients (besides bacon) and bring to a simmer.
4. Pour bean mixture into a greased 13 by 9" ovenproof glass baking dish.
5. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
Servings: 16
Nutrition Information, per Serving: 198 Calories, 3.4 g Fat, 6.9 g Fiber, 8.9 g Protein
Source: The Pioneer Woman
Posted by Ali Carver at 6:00 AM 0 comments
Labels: Ali, Parties and Entertaining, Side Dishes
Thursday, June 18, 2015
White Texas Sheet Cake
White Texas Sheet Cake. Hmmmm. For a southern girl who has only had the chocolate version, this seemed a bit unnatural, but I was game, so I tried the recipe for my daughter's 27th birthday. Oh. My. Goodness. Gracious. It was so good, and we were all snatching little pieces of it the rest of the evening. I had to give half to my daughter to take home because I knew I would not be able to stay away from it. Enjoy this. And definitely use the coarse sugar sprinkles.
1 c. butter
1 c. water
2 c. flour
2 c. sugar
2 eggs, beaten
1/2 c. sour cream
1 T. almond extract
1 t. baking soda
1 t. salt
FROSTING: (Mix well in large bowl. Frost cooled cake.)
1/2 c. butter
1/4 c. milk
4 1/2 c. powdered sugar
1/2 t. almond extract
1. Combine dry ingredients in a large mixing bowl.
2. In a saucepan, bring water and butter to boil and add to dry ingredients.
3. Mix eggs and sour cream together in a small bowl and add to mix, along with almond extract.
4. Pour into a jelly roll pan and bake at 375 degrees F. for 20 minutes.
5. Cool and frost. Coarse sugar sprinkles are great on top.
SOURCE: Shawni Pothier
Posted by anna at 12:00 AM 0 comments
Labels: Anna, Cakes and Frostings
Wednesday, June 10, 2015
Carrot Cake Cupcakes (or Layer Cake or Sheet Cake)
This recipe is very versatile, and can be used to make beautiful layer cakes, easy and still tasty sheet cakes, or super cute cupcakes! Depending on whether you want to make a 3-layer layer cake, a 2-layer layer cake, a 9 by 13 sheet cake, or cupcakes, I have listed the appropriate pan sizes and baking times for each. There are several steps to making this cake, and a lot of ingredients, but the final product is SO worth it, I promise you!
Ingredients List:
2 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
3 large eggs
2 c. sugar
3/4 c. vegetable oil
3/4 c. buttermilk
2 tsp. vanilla extract
2 c. grated carrots
1 (8 oz.) can crushed pineapple, drained
1 (3.5 oz.) can flaked coconut
1 c. chopped walnuts
Buttermilk Glaze (ingredients and directions to follow, at end of post)
Cream Cheese Frosting (ingredients and directions to follow, at end of post)
1. Depending on whether you want to make cupcakes, a layer cake or a sheet cake, you can either line 3 (9") round cake pans with wax paper, then lightly grease and flour wax paper; OR line 2 (9") round cake pans with wax paper, then lightly grease and flour wax paper; OR spray 9 by 13" sheet pan with cooking spray; OR finally place muffin cups into muffin tins; set aside. It really just depends on whether you want to make a 3-layer layer cake, a 2-layer layer cake, a sheet cake (My personal preference), or cupcakes.
2. Stir together first 4 ingredients (flour, soda, salt, and cinnamon).
3. Beat eggs and next 4 ingredients (sugar, oil, buttermilk, and vanilla) at medium speed in an electric mixer until smooth. Add flour mixture, beating at low speed just until blended. Fold in carrots, pineapple, coconut, and nuts. Pour batter into prepared pans.
4. Depending on what you are baking (layer cake, sheet cake, or cupcakes), you will bake your cake at 350 degrees for the following times:
**For a 3-layer 9" layer cake: bake for 25-30 minutes
**For a 2-layer 9" layer cake: bake for 35 minutes
**For a 9 by 13" sheet cake: cover with foil and bake for 50-55 minutes
**For cupcakes: bake for 15-20 minutes
5. While the cake is baking, make your Buttermilk Glaze and Cream Cheese Frosting (ingredients and directions to follow.)
6. Once cake is out of oven, drizzle buttermilk glaze evenly over warm cake layers; cool in pans on wire racks for 15 minutes. Remove cakes from pans (if making a layer cake), and cool completely on wire racks. (If making a sheet cake, leave the cake in the pan. If making cupcakes, cool the cupcakes on the wire rack directly after topping with glaze.)
7. Once the cakes are cooled completely, spread cream cheese frosting between layers and on top and sides of layer cake, or just over top of layer cake or cupcakes.
**Buttermilk Glaze Ingredients and Directions:
1 c. sugar
1 1/2 tsp. baking soda
1/2 c. buttermilk
1/2 c. butter
1 T. light corn syrup
1 tsp. vanilla extract
Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
**Cream Cheese Frosting Ingredients and Directions:
3/4 c. softened butter
1 (8 oz.) package softened cream cheese
1 (3 oz.) package softened cream cheese
3 c. sifted powdered sugar
1 1/2 tsp. vanilla extract
Beat butter and cream cheese together at medium speed until creamy. Add powdered sugar slowly. Add vanilla and beat until smooth.
Yield: 20 servings
Nutrition Information, per Serving: 531 Calories, 28.6 g Fat, 1.5 g Fiber, 5.1 g Protein (I know this is a lot of calories and fat, but it is SO worth it!)
Source: Southern Living magazine, October 1997
Posted by Ali Carver at 6:00 AM 0 comments
Labels: Ali, Cakes and Frostings, Desserts
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volcanic vineyards
wine-making requires a vine to be slightly starved, or grown in harsh conditions. Well you don't get much harsher than this...
In the valley of La Geria, the volcanic wilderness has been turned into a vineyard. Farmers have dug holes in the volcanic ash, planted a vine in some fertile soil and then covered it with ash again. The plants are fed by dew, which collects overnight in the hollows and drains down to water the vines at the bottom. The semi-circular walls protect them from the constant winds and prevent drying out.
Fly to this location (using Google Earth)
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Relevant offers
Oh dear, poor London Grammar. The young English trio may be one of the most talked about groups in Britain but they may have been given the kiss of death.
British Prime Minister David Cameron has announced himself a fan. Not just a fan but someone who would like them to perform at an official best of new British talent show in the US.
"Well, when we had the White House dinner in Washington we had Mumford & Sons, which was great because it was before their last album got really big," Cameron told the London Evening Standard newspaper, somehow avoiding mentioning that since that White House dinner Mumford & Sons have become the favourite whipping boy of all who consider themselves cool, edgy or just disagreeable.
Political stamp of approval ... Tony Blair (inset left) was a fan of Oasis, while Gordon Brown (inset right) liked the Arctic Monkeys. Photo: Wires
"But who I really like right now is London Grammar. I think they're brilliant. So if I could do it again I'd have them."
Now Cameron is a man of some talents, having taken the Conservatives from almost certain crushing victory against the then-deeply unpopular Prime Minister Gordon Brown to a precarious governing coalition with the Liberal Democrats, and now a highly likely loss in the next general election.
He also achieved the impressive feat of uniting the long-ostracised songwriters of the great British band of the 1980s, the Smiths, when he declared himself a fan, only to have both Johnny Marr and (Steven Patrick) Morrissey demand he stop listening to them.
That said, Cameron's fatal fandom is almost a British tradition with one of his predecessors, guitar playing Tony Blair, marking both the high point and the beginning of the end for Oasis when Blair had the band around for a cup of tea in 1997 after the Labour Party swept away nearly two decades of Conservative rule.
Blair may have earned some street cred having the working-class boys from Manchester in the official residence at the height of Brit Pop but is it a coincidence that Oasis never made another very good record?
A similar fate was just averted for another bunch of northerners, Sheffield's Arctic Monkeys, when the then-luckless and dour PM, Gordon Brown, surprisingly named them as one of his favourite British groups. You could argue that escaping the mockers put on them by such endorsement was partly down to the Arctic Monkeys not too long after shifting their recordings to the US and partly to the fact no one thought Brown - at that point already looking like a dead man walking - could tell the difference between the Monkeys and the Monkees.
American politicians have a habit of attaching themselves to iconic musical figures, to varying degrees of success. Ronald Reagan's misreading appropriation of Born in the USA earned rebukes from its writer Bruce Springsteen, while Bill Clinton's use of Fleetwood Mac's Don't Stop (thinking about tomorrow) seemed in tune with both his relative freshness as the first post-WWII president not to have served in that war and his embodiment of the indulgent if aspirational "me generation".
A decade later Barack Obama was both hip and soulful, taking on existing giants Springsteen and Aretha Franklin but also the indie favourites the National - who have grown bigger since that endorsement. Meanwhile his opponents have struggled to find anything more than oafish country star Toby Keith or superannuated rocker Ted Nugent to soundtrack their campaigns.
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|By Marketwired .
Article Rating:
|January 30, 2013 08:01 PM EST
TOYKO -- (Marketwire) -- 01/30/13 -- Pléiades 1B, the Centre National d'Etudes Spatiales (CNES) Earth observation satellite, has captured its first images using e2v high performance imaging sensors. Two types of e2v sensors (for panchromatic and multispectral imaging) equip the satellites high-resolution optical imaging instrument; these were selected by Thales Alenia Space, who is providing the HR instrument to Astrium, developed under CNES contract.
Pléiades 1B has been designed to provide dual use optical observation coverage with a 70-centimeter resolution. It was launched into space from French Guiana on 30 November 2012 and has accompanied its twin, Pléiades 1A, which was launched into space in December 2011. The Astrium division of EADS built both Pléiades satellites for the French CNES space agency for use by the French and Spanish defence ministries, civil institutions, and private users. They are based on smaller, cheaper, more agile platforms than their predecessors -- the highly-successful Spot satellite series.
The 200kg, high-resolution optical imaging instrument on board Pléiades is equipped with a panchromatic and multispectral focal plane. Five e2v CCD98-50 imaging sensors equip the panchromatic focal plane; the sensors have 6,000 pixels each (giving 30,000 pixels per line), are back-thinned to improve sensitivity and have Time Delay Integration (TDI) functionality to enable them to capture high resolution images (70cm on-ground resolution). The multispectral focal plane is made up of five e2v AT71554 imaging sensors. These imaging sensors cover four spectral bands, made up of 1,500 pixels each, with each spectral band providing 7,500 pixels once installed in the focal plane.
Bertrand De Monte, marketing manager of high performance imaging at e2v, commented, "We are very pleased to be continuing our successful relationship with Thales Alenia Space, Astrium, and CNES by supplying high performance image sensors for Pléiades 1B. e2v has provided image sensors for a number of Earth observation satellites including the original Pléiades 1A and SPOT 2, 3, 4, 5, 6 and 7. We look forward to seeing yet more high resolution images of the Earth, made possible by e2v solutions."
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About e2v
e2v is a leading global provider of specialist technology for high performance systems and equipment; delivering solutions, sub-systems and components for applications within medical & science, aerospace & defence, and commercial & industrial markets.
e2v employs approximately 1650 people, has design and operational facilities across Europe, North America and Asia, and has a global network of sales and technical support offices. For the year ended 31 March 2012, e2v reported sales of GBP235m and is listed on the London Stock Exchange.
For more information visit e2v.com
Press office contact:
Fleishman-Hillard Tokyo
Yoshida Naoto
Email: Email Contact
Tel: +81-3-6204-4364
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Jul. 30, 2015 06:00 PM EDT Reads: 1,804
Digital Transformation is the ultimate goal of cloud computing and related initiatives. The phrase is certainly not a precise one, and as subject to hand-waving and distortion as any high-falutin' terminology in the world of information technology. Yet it is an excellent choice of words to describe what enterprise IT—and by extension, organizations in general—should be working to achieve. Digital Transformation means: handling all the data types being found and created in the organizat...
Jul. 30, 2015 05:00 PM EDT Reads: 1,090
Public Cloud IaaS started its life in the developer and startup communities and has grown rapidly to a $20B+ industry, but it still pales in comparison to how much is spent worldwide on IT: $3.6 trillion. In fact, there are 8.6 million data centers worldwide, the reality is many small and medium sized business have server closets and colocation footprints filled with servers and storage gear. While on-premise environment virtualization may have peaked at 75%, the Public Cloud has lagged in adop...
Jul. 30, 2015 04:00 PM EDT Reads: 2,206
SYS-CON Events announced today that HPM Networks will exhibit at the 17th International Cloud Expo®, which will take place on November 3–5, 2015, at the Santa Clara Convention Center in Santa Clara, CA. For 20 years, HPM Networks has been integrating technology solutions that solve complex business challenges. HPM Networks has designed solutions for both SMB and enterprise customers throughout the San Francisco Bay Area.
Jul. 30, 2015 03:45 PM EDT Reads: 452
The time is ripe for high speed resilient software defined storage solutions with unlimited scalability. ISS has been working with the leading open source projects and developed a commercial high performance solution that is able to grow forever without performance limitations. In his session at Cloud Expo, Alex Gorbachev, President of Intelligent Systems Services Inc., shared foundation principles of Ceph architecture, as well as the design to deliver this storage to traditional SAN storage co...
Jul. 30, 2015 03:00 PM EDT Reads: 1,743


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You can have your cake, and eat it too. But not until next week.
We started on cakes this week - high ratio, to be exact - where I was introduced to a new ingredient: Fluid Flex. Fluid Flex resembles the flabby geletin they bring on talk shows to show you how much fat you're ingesting when you eat a Big Mac. Gross. I'm very thankful for having an allergy to soy, which gives me a valid excuse to not have to eat disgusting crap like Fluid Flex or vegetable shortening.
Everything went really well this week. I'm still pinching myself because I can't believe how great the night went. I wasn't stressed. R and TR did a stellar job helping prepare the mise for our first cake. Chef was in a good mood and provided a great lecture on the different types of cakes/mixing methods. And Chef let me use the best chocolate in the kitchen because it was the only kind that didn't contain soy lecithin. (thank you, Chef!)
We banged out 4 cakes; 3 chocolate (which I can eat) and one yellow (which I cannot eat because it called for shortening). The chocolate cakes came out perfect. The yellow cake had some problems - the sides rose before the middle and then the cake sunk. We suspect the culprit was oven temperature. I wasn't involved in gathering the mise, measuring or the mixing for the yellow cake though - I was cleaning dishes - and can't vouch for how it was put together. It also sat on the prep table for almost 30 minutes before it went into the oven because R forgot to put it in. (how do you forget something like that?) So, who knows what went wrong. I can't eat it anyway and I think Chef knows me better than that - I can read a recipe and follow directions.
Our cakes were stacked in the freezer for cryonic suspension until next week, when we begin butter creams and basic piping techniques.
Four weeks left to the semester, and then I begin my Quantity I class, which is what Valencia refers to as their first-level cooking class. I have the same Chef instructor for QI as I have now for baking, so should be a great class, provided Chef lays down the law on the first day. He warned me yesterday, as we were standing by the oven watching the cakes rise, that most of the people in the QI class aren't the brightest bulbs. To which I calmly pleaded, "Please do not pair me with any jamokes next semester, Chef!" He laughed. He knew exactly what I meant.
Side note:
Mark your calendars, set your alarms for July 5th, 7 p.m. East, 4 p.m. West. As you're coming down from your 4th of July high, hop onto your computer or wireless device and join me for the Chef2Chef Sunday Twitter Chat. I'll be hosting this week, discussing everything baking!
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- Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
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Sage Payroll
Hi My PC crashed last night and the problem i have is that it has sage payroll 50 on it. I take a back up every week, therefore i thought i would just be able to install sage payroll 50 on a different laptop and restore. But nothing is ever as striaght forward (it was with sage instant accounts). I installed sage payroll 50 on a different laptop but i was unable to register it as it said the activtion key was not valid, i logged onto my sage account online and got the key. Anyway then i went with the option register later so aleast i could get into sage payroll 50. When i tried to restore i am getting an error " Unable to restore data this back up file is from a version or feature set greater than your current program licence allows"
Please can some one help. I have managed to get the hard drive out of the broken laptop and getting device to be able to get the files, therefore might just be able to copy them directly over, but not sure which files, also do i need to get it registered before i do anything.
Thanks for your time
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Mozgov back in fold
Nuggets backup center agrees to 3-year deal
DENVER — The Denver Nuggets have resigned backup center Timofey Mozgov to a three-year, $14 million contract.
Mozgov, who has averaged 3.9 points and 3.1 rebounds in 130 career games, figures to get more minutes under new coach Brian Shaw. He averaged 2.6 points and 2.6 boards in 41 games last season.
After helping Russia win the bronze medal at the London Olympics, Mozgov was slated to start last year, but Kosta Koufos wowed George Karl in camp and won the starting job. With JaVale McGee's big contract, Mozgov was the odd man out.
The Nuggets traded Koufos to Memphis on draft night. McGee is expected to start this season with Mozgov and J.J. Hickson getting backup minutes.
PACERS-SUNS: At Phoenix, the Suns have traded forward Luis Scola to the Indiana Pacers for forward Gerald Green, center Miles Plumlee and a lottery-protected first-round draft pick.
Scola, a 6-foot-9 forward from Argentina, played his first five NBA seasons with the Houston Rockets before coming to Phoenix a year ago when the Suns submitted the winning bid under the league's amnesty rule. He appeared in all 82 games for the Suns, averaging 12.8 points and 6.6 rebounds. It was the fifth time in his career that he's played in all games.
The 6-foot-8 Green has played for six teams since coming to the NBA in 2005. The 6-11 Plumlee was selected in the first round by the Pacers last year, the 26th selection overall, but appeared in only 14 games.
BOBCATS: A person familiar with the situation says Charlotte shooting guard Gerald Henderson and the Bobcats have agreed to a three-year, $18 million contract.
The person says Henderson, 25, has the option to become an unrestricted free after the 2014-15 season. The person spoke to The Associated Press Saturday on condition of anonymity because the deal has not yet been signed.
Yahoo Sports first reported the deal.
Henderson, a four-year NBA veteran, was a restricted free agent.
The 12th overall pick in the 2009 NBA draft by the Bobcats, Henderson averaged 15.5 points per game last season, second best on the team.
Henderson finished the 2012-13 season playing the best basketball of his professional career, averaging 23.9 points over the final 23 games while shooting 48 percent from the field.
LAKERS: At Los Angeles, the Lakers have agreed to a deal with former Gonzaga forward Elias Harris.
Harris was not drafted before playing well in the Las Vegas summer league, where he averaged 10.2 points and 5.6 rebounds for the Lakers' entry. The 6-foot-8 forward from Germany scored 17 in the Lakers' final game.
Agent Mark Bartelstein says Friday that the deal is for two years, with the second a team option.
And Lakers guard Steve Nash is going to work out with one of soccer's most famous clubs.
Nash will have a tryout Tuesday with Inter Milan, ahead of the team appearing in the United States for the Guinness International Champions Cup tournament. The tournament pits eight club teams from around the world, with a winner to be crowned in Miami on Aug. 7.
Nash tells The Associated Press that he's working his way back to 100 percent physically after enduring an injury-filled year this past season with the Lakers. He says he fully expects to be nervous just sharing the field with Inter Milan for a practice.
Nash is a longtime soccer player and fan.
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Garland Clerk's Killer Sentenced To Death
DALLAS (CBSDFW.COM) – A jury in Dallas County entered its second day of deliberations on Friday, trying to determine the fate of a convicted killer. Before noon, it was announced that Matthew Johnson had been sentenced to death.
Jurors spent Thursday night sequestered at a local hotel, so as not to be influenced in what was literally a life-or-death decision.
These same jurors found Johnson guilty of captial murder last week in the death of a Garland convenience store clerk. Johnson robbed 76-year-old Nancy Harris and set her on fire. The vicious attack was recorded by surveillance cameras.
The jury determined that Johnson posed a continued threat to society — and there were no extenuating circumstances for his behavior due to his drug addiction past. The verdict was reached just after 11:00 a.m. on Friday. Had jurors not been able to reach a unanimous decision about the punishment, Johnson would have automatically received a sentence of life in prison.
Jurors were allowed to make phone calls to family members on Friday morning, but were closely monitored by baliffs and only allowed to tell their loved ones that they were okay and heading back to court. Deliberations on Thursday lasted for about six hours.
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Tom Smart, Deseret News
Carnival Day, hosted by Catholic Community Services and United Way of Northern Utah, was held as part of the Harvest Festival at Black Island Farms on Monday in Syracuse.
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text: We used this hotel as a base during our Alaska vacation staying on 4 separate occasions over the course of two weeks. Every time we were met with enthusiastic and courteous staff. While not able to partake of the free breakfast due to early travel, the staff had "to go" breakfasts waiting for us every morning. The shuttle service works... More


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Narrow your search
FoundationDB is building database technology that's intended to provide high-speed access to troves of information.
Plug your electronics into the internet and into HomeKit compatibility with this connected outlet.
3D Robotics and other drone makers have joined Intel and Qualcomm in an effort to formalize the creation of open-source hardware and software for the unmanned aerial vehicles.
Technically Incorrect: The two-game series between the San Rafael Pacifics and the Vallejo Admirals claimed to be the first to use Pitchf/x tech to make decisions.
Will today's youth be equipped with the skills to build the computers of tomorrow? The people behind the Raspberry Pi microcomputer explain the higher purpose of their tiny gadget.
A new wave of apps lets you give to charities and challenge your friends with just a few swipes on your phone -- and it will cost you as little as nothing.
The Wikimedia Foundation has redesigned its app for iOS and Android, with new features including editing and saving pages for offline reading.
Wireless technologies have revolutionized how we talk with each other and to our gadgets. And it's just getting started.
Silicon Valley is building a world of things digital and human -- and that world needs as many voices, faces and perspectives as we can find.
Great artists deserve your attention. Technology can help.


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Ambassador Musclehead
How did the clown who sent this out as the official
Christmas "holiday" card get to be the US Ambassador to Finland?
Bruce Oreck followed a simple two step process: 1) get rich by being the son of successful businessman David Oreck; and 2) bundle over $500,000 for the Obama campaign.
The earring is a nice touch. Just call him the Mr. Clean of pay to play politics.
On a tip from Ummah Gummah. Cross-posted at Moonbattery.
Also see...
This dad punches the crap out of two girls attacking his daughter. Tell me you wouldn't do the same if a pack of thugs were beating on your child. I...Read More
Dave Blount
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