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|This is the article on the character Naruto Uzumaki. If you are looking for the article on the manga and anime series Naruto, head to Naruto. For other uses, see Naruto (disambiguation).
|editNaruto Uzumaki [1][2][3][4][5][6]
| (うずまきナルト, Uzumaki Naruto)
|Chapter #1
|Naruto Episode #1
|Kakashi Hiden: Lightning in the Icy Sky
|Naruto the Movie: Ninja Clash in the Land of Snow
|Naruto: Clash of Ninja
|Find the Four-Leaf Red Clover!
|Appears in
|Anime, Manga, Novel, Game, Movie
|Voice Actors
|October 10
|Blood type
|Kekkei Genkai
|Tailed Beast
|Shukaku, Matatabi, Isobu, Son Gokū, Kokuō, Saiken, Chōmei, Gyūki, Kurama (Forms)
|Ninja Rank
|Ninja Registration
|Academy Grad. Age
Naruto Uzumaki (うずまきナルト, Uzumaki Naruto) is a shinobi of Konohagakure. He became the jinchūriki of the Nine-Tails on the day of his birth, a fate that caused him to be ostracised by most of Konoha throughout his childhood. After joining Team Kakashi, Naruto worked hard to gain the village's respect and acknowledgement all the while chasing his dream to become Hokage. In the following years, he became a capable ninja regarded as a hero, both by the villagers and the rest of the world. He soon proved to be the main factor in winning the Fourth Shinobi World War, leading him to achieve his dream and become the village's Seventh Hokage (七代目火影, Nanadaime Hokage, Literally meaning: Seventh Fire Shadow).
Background Edit
Born to the Fourth Hokage, Minato Namikaze, and the second jinchūriki of the Nine-Tails, Kushina Uzumaki, Naruto is the first of Asura Ōtsutsuki's reincarnations to be born into the era of relative peace. He was named after the protagonist of Jiraiya's first book, thereby making the Sannin his godfather.[13] Prior to Naruto's birth, his parents and the Third Hokage, Hiruzen Sarutobi, feared that the stress of giving birth would compromise the seal which kept the Nine-Tails contained within Kushina. As a precaution, Kushina was taken to a top-secret location outside the village with Biwako Sarutobi and Taji as her midwives, and guarded by Anbu and Minato to keep the seal in place. Through unknown means, a masked man who intended to take the fox for his own evil ends uncovered their plans. After killing the midwives and Anbu, the masked man took the newborn Naruto hostage as a means of separating Minato from Kushina in order to release the Nine-Tails.[14]
Minato quickly sprung into action, however, by the time he secured Naruto at a safer location, the masked man had succeeded in releasing the Nine-Tails and used it to devastate Konoha. Minato managed to save Kushina and left Naruto in her care before he went to protect the village.[14] After having severed the masked ninja's control over the tailed beast, Minato realised the only way to stop the Nine-Tails was to seal it within Naruto, believing that his son would someday have need of the fox's power to defeat the masked ninja when he returned.[15] However, the Nine-Tails' chakra was too immense for the seal to hold, and thus Minato was forced to sacrifice his soul in order to first weaken the fox by splitting its Yin and Yang chakra amongst himself and his son before succumbing to his wounds alongside Kushina after taking a fatal blow from the fox meant for their son. Suddenly orphaned, Naruto was left to grow up knowing nothing of his parents, receiving only his mother's last name as Hiruzen believed it was best that nobody knew that he was related to the Fourth Hokage.[16]
Despite Minato's dying wish to see his son heralded as a hero, only the Third Hokage and a small number of the villagers could put their pain of loss aside and honour this request. The majority of Konoha, consumed with bitterness over the lives lost and destruction in the wake of the Nine-Tails' attack, resented Naruto for it, unable to separate the beast from the boy, and with some even seeing him as the fox itself. In the interest of protecting Naruto and in the hope that the younger generations would not emulate this position, Hiruzen passed a decree of secrecy that strictly prohibited the adults from divulging Naruto's status as a jinchūriki. This policy was not entirely effective, as many of Naruto's peers followed their parent's example and shunned him.[17] The social isolation would cause Naruto to develop a need to be acknowledged through mischief.
On a snowy day while preparing to enrol at the Academy, Naruto first met Hinata Hyūga, who was being degraded by a group of three bullies. Despite not knowing her, Naruto refused to let the bullies insult Hinata and came to her defence, but was outnumbered and easily beaten, with his red scarf trampled over by them. After Hinata genuinely thanked Naruto for his efforts, he let her keep the scarf since it was ruined, unaware that was when the young Hyūga girl's affections for him began.[18]
In the anime, one day, he was confronted by Sakura Haruno, Ino Yamanaka, Shikamaru Nara, and Chōji Akimichi. They accused him of making someone named Yota, who was a stranger to the village, disappear. Seeing them look at him with such distrust like the rest of the village, Naruto grew furious and ran away, so angry that people would like even an outsider over him. He then heard a young boy crying who strangely appeared to control the weather, making it rain with his tears. Naruto then realised this boy must be Yota. Immediately taking a liking to Naruto, the young boy asked him to teach him how to whistle like he saw Naruto do earlier. As Naruto began teaching him, the two soon became close friends. Later, Naruto and Yota began playing along with other the Konoha children that knew about Yota. One day, while playing a game of hiding, Yota insisted to hide with Naruto. When Naruto told him to hide somewhere else, Yota mistakenly thought Naruto didn't like him any more and ran away crying. His crying caused another rain-shower, which alerted the Anbu. As they took Yota captive, Naruto and the others tried to stop the Anbu, but to no success.[19]
Determined to save his first ever friend, Naruto and the others staged a plan with Naruto acting as a diversion. Despite finding Yota, the Anbu easily foiled their plan. Naruto quickly joined his friends, refusing to let Yota be kept prisoner. Seeing how much Naruto cared for him and then got struck down by the Anbu, Yota summoned bolts of lightning to knock the Anbu out. Greatly weakened by the act, Naruto carried Yota out of the village with the others, determined to bring him to freedom. Upon reaching a river, unable to walk over it yet, they chose to swim. Their attempts proved futile and nearly drowned, only to be saved by Yota. Having overtaxed himself, Yota felt his life fading. Happy to have had friends, Yota didn't want them to suffer with this sad memory and erased all knowledge of him from their minds.[20]
Naruto eventually became the student of Iruka Umino and met his class mate Sasuke Uchiha when the two were paired to spar against each other. Though excited at the chance to achieve popularity by beating Sasuke, Naruto was easily beaten. By looking at Sasuke's eyes, Naruto realised that they were filled with hatred, even though it wasn't directed at him. When Iruka told them to make the reconciliation seal, they both refused.[21] Since then, Naruto came to see Sasuke as a rival and intended to beat him. When he found out that Sasuke was also an orphan, he was secretly happy for not being the only one alone and wanted to talk to him, but couldn't because of his jealousy toward Sasuke's skills.[22] Still, Naruto wished that someday, Sasuke would acknowledge him as an equal.[23] Despite this, when Naruto and Sasuke traded glance when they were kids, they immediately looked away in annoyance but secretly smiled shortly afterwards, meaning Sasuke actually considered Naruto a friend somewhere deep down.
In the anime, when Naruto pulled a prank on a group of boys for not being invited to their "test of courage", he refused to return to the Academy after being glared at by Iruka with the same resentful stare everyone else gives him. Later, Naruto was tricked by the boys' leader, Hibachi, to get himself killed by enemy ninja in the hills. Learning of this, Iruka ended up saving Naruto from a trio of Takigakure kunoichi before Kakashi Hatake dispatched their pursuers. Soon after, Naruto began attending class again at the time that Iruka, who now acted as a surrogate brother to keep the boy in line, gave a lecture on the Will of Fire that inspired Naruto to become the next Hokage someday to achieve the acknowledgement he is striving for.[24] Apart from Hiruzen and Iruka, Naruto also found a surrogate family with the owner of Ramen Ichiraku, Teuchi and his daughter Ayame to some extent.
Personality Edit
Naruto is a boisterous and exuberant individual. He would end sentences with "Dattebayo!" (だってばよ!) when excited or frustrated. He has a number of childish traits, such as being a very picky eater (he almost exclusively eats ramen), being afraid of ghosts, and carries a chubby green-frog wallet which he calls "Gama-chan".[25] Naruto is heedless to formality or social standings and has a habit of giving people he meets nicknames or addressing them without appropriate honourifics, as shown when he offended the Second Hokage by not calling him "Lord Second" (二代目様, Nidaime-sama). He can also be quite perverted, creating different forms of his Sexy Technique and once tried to sneak a peek in the women's bath when the opportunity presented itself.[26] Despite these, plus other quirks and the great amounts of criticism that follows them, Naruto is said to have a personality that brings people to him, inspiring friendship, loyalty and love from most of the people he meets through acts of genuine kindness and sincerity that could change a person's entire world view. For example, during the Fourth Shinobi World War, Naruto's kindness inspired loyalty from the tailed beasts, and when linked to the entire Shinobi Alliance through telepathy, he reignited the demoralised armies' fighting spirit, choosing to continue fighting despite the losses he could receive, as shinobi were meant to endure through hardships.[27][28] On several occasions, the Second Hokage has stated in many ways Naruto is very similar to the First Hokage.
Years of isolation and scorn from the villagers made Naruto thirst greatly for acknowledgement. He would pull pranks around the village just to get a response from anyone and his desire to be Hokage was in hopes of becoming someone that mattered. Naruto's time at the Falls of Truth revealed that a part of him hated the villagers for treating him as a pariah, only to turn to him after he saved them during Pain's assault on Konoha. This hatred allowed the Nine-Tails to manipulate Naruto in his rage, causing him to go on a rampage several times until Naruto confronted the problem and learned to let it go. As he grew in his career as a ninja, his goal to be Hokage went from a desire for acknowledgement to a desire to help and protect the people close to him, which Tobi attributed to the Will of Fire.[29] Naruto developed his nindō of never going back on his word, putting himself through any lengths required to keeping his promise. This was especially shown in Naruto's promise to Sakura to bring Sasuke back after his defection from Konoha, despite Sakura herself having grown to see this as impossible due to Sasuke becoming a dangerous international criminal later on, as well as the pain it and his unrequited feelings for her was causing him.
According to Kakashi, Naruto is a kinesthetic learner, as he is relatively naive, simple, and slow to understand principle or situations, often requiring an oversimplified analogy in order to grasp what is being explained to him, much to his teachers' annoyance.[30] Naruto is aware his own ineptitude, and admits that he puts up a strong front so people around him won't know of his embarrassment and frustration about it, despite of all his accomplishments.[31][32][33] Naruto responds best to competition, using it as an additional drive learn new techniques, though he doesn't hesitate to ask for help if he needs it. Despite his naivety, Naruto can be quite observant, picking up on things others miss and retaining information casually gathered through conversation.[34] In battle, Naruto has shown to be a quick thinker, making up strategies on the fly or inventive use of his techniques to catch his opponents off guard. While he can be calm and collected most of the times during a fight, Naruto can also get frustrated when he is unable to defeat his opponent, and can forget some concepts or weaknesses that he himself noted beforehand.[35]
The death of his master Jiraiya and Pain's assault on Konoha caused a large world shift for Naruto. Grieving for Jiraiya, Naruto swore vengeance on Pain and left the village to learn senjutsu.[36] While training, Naruto read a copy of The Tale of the Utterly Gutsy Shinobi, which taught him that he was named after a hero from the book. Although further enraged by Pain's actions during the invasion, Naruto soon spoke with his father, who explained to him the cycle of hatred of the shinobi world. After finally listening to Nagato's story and the results of the cycle of hatred, Naruto vowed he would break the cycle and bring real peace to the world.[37] Despite this desire bringing him in direct opposition to Sasuke and the rest of Akatsuki, Naruto continued down this path, resolving to end both the Fourth Shinobi World War and the cycle of hatred.
After realising his love for Hinata, Naruto became not only protective of her, but also shy and flustered in her presence to the point where he accidentally told her how he felt, and eventually proposed to her after saving her from Toneri Ōtsutsuki. After getting married and having two children with her, he would often interrupt his own training to play with her, Boruto and Himawari.[18] In adulthood, Naruto has become much calmer and wiser in his approach. When Boruto defaced the Hokage Monument, Naruto knew that his son just wanted his attention since they didn't have as much personal time as they used to before Naruto became Hokage. Despite reprimanding Boruto for his behaviour and knowing he would be late for the Five Kage Summit, Naruto spent some time with his son to inspire him to endure any hardship as a true shinobi would, proving himself to be a loving father.[12] Eventually, Naruto reached a compromise by using his shadow clones to play with Boruto. At the same time, Naruto retains some of his childish excitement.[38] He likewise is still delusional about his abilities from childhood, still arrogantly comparing himself to prodigies like Sasuke.
Relationships Edit
Main article: Naruto Uzumaki's Relationships Due to his friendly nature, tenacity, empathy, and unique charisma, Naruto has built many relationships over the course of the series that have defined him and others.
Appearance Edit
As stated by Jiraiya, Naruto bears a striking resemblance to his father, having Minato's blue eyes and blond, spiky hair.[39] From his mother, Naruto inherited the shape of both her eyes and face.[40] During the Fourth Shinobi World War, Dan Katō initially mistook him for Nawaki due to their stark resemblance as well.[41] Naruto's most prominent physical characteristics, however, are the three whisker markings on his cheeks. His most regularly mentioned trait before the second half of the series (which easily provoked him) was his short stature for his age.[42] Over time, Naruto continued to grow as after the time skip, he was taller than his team-mate, Sakura.[43] Two years after the Fourth Shinobi World War and by the time he became Hokage, Naruto became one the tallest of his generation.
In Part I, Naruto's outfit consisted of an orange tracksuit with blue on the upper shoulders area as well as around the waist, a white swirl with a tassel on the left side, a red Uzumaki swirl crest on the back, a large white collar, orange pants with a shuriken holster attached to his right knee (due to being right-handed), blue sandals, and a blue forehead protector that was given to him by Iruka after he graduated from the Academy. Naruto would usually wear a black T-shirt inside his tracksuit, but sometimes wore armour underneath his clothing.[44] During his early childhood, Naruto would usually wear a T-shirt (white, navy green or black) that had either an Uzumaki or fire symbol on the front, also wearing a pair of shorts. He also donned green goggles with "Naruto" written on them that he wore on his forehead sometimes, though he eventually stopped wearing it and replaced it with his forehead protector.
In Part II, Naruto's outfit underwent modification after the original was worn to shreds during his training with Jiraiya.[45] The outfit retained the orange colour as well as the white (without the tassel) and red swirls, but the jacket was much more form fitting with the blue parts changed to black and the colour extending from around the neck and shoulders, down the front and sleeves. The metal portion of his forehead protector had moved to a longer black bandanna, and he wore black sandals instead of blue. Naruto occasionally was seen wearing a navy green T-shirt with a fire symbol and white shorts on casual days or his off-duty days from missions. During his battle with Pain, Naruto briefly sported a short-sleeved red coat with a black flame pattern along the hemline and carried a large summoning scroll on his back; the coat was destroyed following his transformation into his six-tailed Version 2 form. After meeting Hagoromo's spirit and receiving his chakra and therefore the Six Paths Sage Mode, Naruto also obtained a light sun-like mark on his right palm, which vanished after Kaguya's sealing. After his final clash with Sasuke following Kaguya's defeat, Naruto lost his right forearm. Sometime after the war ended, Tsunade constructed a fully manoeuvrable prosthetic forearm for Naruto made of Hashirama Senju's cells, wrapped completely in bandages.
Two years after the Fourth Shinobi World War, Naruto grew taller again with his hair cropped short and moved the metal portion of his forehead protector to a simple black elastic headband. He wears a black uniform-style jacket with an orange zipper that features several buttons on the waist and sleeves, allowing him to fold up the left sleeve and rear coattails, giving him easy access to the pouches on the back of his belt. He wears a red armband with an Uzumaki crest on his left arm. While off-duty, Naruto wears an orange hooded sweatshirt and black and orange shorts with sandals. He initially wore a teal and light blue striped scarf that was knitted by his mother, but later took it off when he found out Hinata was knitting a long red scarf for him. When he and Hinata married, Naruto was wearing a traditional black wedding kimono.
After becoming Hokage, Naruto stops wearing a forehead protector altogether. He now wears an orange sweatshirt with black stripes, along with black pants and sandals. Along with the traditional Hokage headpiece, he also dons a white cape decorated with red flame-like motifs on the edges, with the kanji for "Seventh Hokage" (七代目火影, Nanadaime Hokage) written vertically down the back, and held together by a red rope, similar to the one worn by his father.
Abilities Edit
Despite his poor performance in the Academy, Naruto ultimately proved himself a late bloomer through sheer willpower and perseverance. He developed rapidly to fight on par with noteworthy skilled and prodigious shinobi, as well as master various complex techniques, causing several prominent shinobi to acknowledge his great potential.[46] After his two-and-a-half years of training with Jiraiya, Naruto could match the S-rank members of Akatsuki, up to defeating their leader Pain, earning praise as a hero worthy of being Hokage.[47] During the Fourth Shinobi World War, his unique skill-set allowed him to battle several Kage-level shinobi and even multiple tailed beasts.[48][49][50] After receiving the Six Paths Chakra, Naruto overwhelmed Madara Uchiha as the Ten-Tails' jinchūriki, contended with Kaguya Ōtsutsuki, and defeated Sasuke in their final battle.[51][52][53] By the war's end, he was acknowledged to have surpassed the previous Hokage.[54] Years later, Naruto's improved prowess allowed him to defeat a Tenseigan-wielding Toneri Ōtsutsuki, and become the Seventh Hokage.[18][12] Despite his battle senses getting rusty, he could easily handle Shin Uchiha and his clones at separate times.[55][56]
Chakra Prowess and Life Force Edit
Naturally, Naruto has massive amounts of potent chakra, estimated as at least four times greater than Kakashi's.[57] Its quality was described by Karin to be "bright and warm".[58] Early in his shinobi career, Naruto had very little chakra control, causing him to waste more chakra than necessary, but his natural reserves made up for this flaw.[59] His chakra levels also became so high and potent that he could share it with the entire Shinobi Alliance,[60][61] and be felt by others from countries away. After gaining some of Hagoromo's and the other tailed beasts' chakra, Naruto's reserves had increased even further. Over time, he learned much greater chakra control, allowing him to not waste chakra unnecessarily, ultimately becoming able to perform hand seals with only a single hand.[62] Naruto also learned how to transfer his chakra, being able to mould it to properly adapt to another person's specific chakra type.[63]
Due to his Uzumaki lineage, Naruto possesses a powerful life-force and physical energy, giving him an extreme longevity, stamina, and vitality. From this, he could survive the extraction of a tailed beast (albeit he was rendered unconscious and in a critical state).[64] Naruto is also known for his greatly accelerated healing.[65] His lineage is part of the reason why he could synchronise with Kurama's chakra.[66] Part of his chakra prowess and physical energy stems from being a reincarnation of his ancestor, Asura.[33] Naruto's healing ability was further heightened after receiving a prosthetic forearm made from Hashirama's cells.
Jinchūriki Transformations Edit
Main articles: Jinchūriki Forms and Nine-Tails Chakra Mode
Combined with his already massive chakra reserves, being the jinchūriki of Kurama's Yang half gives Naruto a reserve a hundred times greater than Kakashi's.[57] Due to his Uzumaki lineage and being Kurama's jinchūriki his entire life, Naruto's chakra was more effectively mixed with the fox's.[67] Because of this, Naruto can perform very chakra-taxing techniques in quick succession without feeling fatigued. When tapping into Kurama's chakra, Naruto gains enhanced speed, strength and healing. Later, Naruto gained some of the other tailed beasts' chakra. This combined with both Yin and Yang-Kurama sealed into him and restored as one being increased Naruto's chakra strength and reserves even more.
At first, Naruto could only access Kurama's power when he was enraged or his life was in danger, but after training, he learned how to access the chakra by consciously requesting the fox for help. However, while Naruto was able to utilise Version 1 transformations, he only had the briefest of control of his own actions. If he fell deeper into a rage, Naruto could slip into Version 2, losing himself to Kurama's negative influence and going berserk, requiring outside help to suppress the fox's chakra.[68] Because of these drawbacks, Naruto wouldn't make use of Kurama's chakra until he was given the means of controlling the chakra completely.
After his close victory against Pain, Naruto realised he could no longer avoid using the Nine-Tails' power and sought Killer B, the jinchūriki of Gyūki, to learn how to control it. With his mother and B's help, Naruto was able to separate and take most of the Nine-Tails' chakra, giving h


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Ten Key Formula Families in Chinese Medicine (9780939616688)
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Ten Key Formula Families in Chinese Medicine provides a practical path to a deeper understanding of traditional Chinese herbal formulas. Dr. Huang discusses the core aspects of the ten most important families of formulas in the classical formula tradition in a way that is both profound and accessible. By introducing the concept of constitutions and the attendant vulnerabilities of those constitutions to certain types of disorders, he hands the reader a very useful key to understanding how and when to use these formulas in the clinic.
The ten families of formulas are grouped around the following herbs:
For each family of formulas, Dr. Huang describes the associated presentation and constitutional aspects common to all members of the family, then turns to the individual formulas that are especially useful for treating particular aspects of that presentation. The discussion is embellished with case histories and relevant clinical research.
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Year of publication
- 2008 (3) (remove)
- Monetary Policy (2)
- Adaptive Erwartung (1)
- Anreiz (1)
- Disinflation (1)
- Einkommen (1)
- Forecasts (1)
- Geldpolitik (1)
- Haushalt (1)
- Indexation (1)
- Learning, endogenous indexation and disinflation in the New-Keynesian Model (2008)
- This paper introduces adaptive learning and endogenous indexation in the New-Keynesian Phillips curve and studies disinflation under inflation targeting policies. The analysis is motivated by the disinflation performance of many inflation-targeting countries, in particular the gradual Chilean disinflation with temporary annual targets. At the start of the disinflation episode price-setting firms' expect inflation to be highly persistent and opt for backward-looking indexation. As the central bank acts to bring inflation under control, price-setting firms revise their estimates of the degree of persistence. Such adaptive learning lowers the cost of disinflation. This reduction can be exploited by a gradual approach to disinflation. Firms that choose the rate for indexation also re-assess the likelihood that announced inflation targets determine steady-state inflation and adjust indexation of contracts accordingly. A strategy of announcing and pursuing short-term targets for inflation is found to influence the likelihood that firms switch from backward-looking indexation to the central bank's targets. As firms abandon backward-looking indexation the costs of disinflation decline further. We show that an inflation targeting strategy that employs temporary targets can benefit from lower disinflation costs due to the reduction in backward-looking indexation.
- Economic projections and rules-of-thumb for monetary policy (2008)
- Monetary policy analysts often rely on rules-of-thumb, such as the Taylor rule, to describe historical monetary policy decisions and to compare current policy to historical norms. Analysis along these lines also permits evaluation of episodes where policy may have deviated from a simple rule and examination of the reasons behind such deviations. One interesting question is whether such rules-of-thumb should draw on policymakers "forecasts of key variables such as inflation and unemployment or on observed outcomes. Importantly, deviations of the policy from the prescriptions of a Taylor rule that relies on outcomes may be due to systematic responses to information captured in policymakers" own projections. We investigate this proposition in the context of FOMC policy decisions over the past 20 years using publicly available FOMC projections from the biannual monetary policy reports to the Congress (Humphrey-Hawkins reports). Our results indicate that FOMC decisions can indeed be predominantly explained in terms of the FOMC´s own projections rather than observed outcomes. Thus, a forecast-based rule-of-thumb better characterizes FOMC decision-making. We also confirm that many of the apparent deviations of the federal funds rate from an outcome-based Taylor-style rule may be considered systematic responses to information contained in FOMC projections.
- Central bank misperceptions and the role of money in interest rate rules (2008)
- Research with Keynesian-style models has emphasized the importance of the output gap for policies aimed at controlling inflation while declaring monetary aggregates largely irrelevant. Critics, however, have argued that these models need to be modified to account for observed money growth and inflation trends, and that monetary trends may serve as a useful cross-check for monetary policy. We identify an important source of monetary trends in form of persistent central bank misperceptions regarding potential output. Simulations with historical output gap estimates indicate that such misperceptions may induce persistent errors in monetary policy and sustained trends in money growth and inflation. If interest rate prescriptions derived from Keynesian-style models are augmented with a cross-check against money-based estimates of trend inflation, inflation control is improved substantially.


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Google revealed some details about the project that will make Google more social. It's called Google+ and it's an extension of the existing Google Profiles and Buzz, with many new features that make sharing more useful. Google's plan to compete with Facebook is to bring "the subtlety and substance of real-world interactions" to the Web.
Google+ means "Google + You", so it's all about your friends, your photos and videos, your interests and your conversations. The service introduces circles, a way to group your friends and share content with the right people. "Today's online services turn friendship into fast food—wrapping everyone in 'friend' paper — and sharing really suffers. From close family to foodies, we found that people already use real-life circles to express themselves, and to share with precisely the right folks. So we did the only thing that made sense: we brought Circles to software. Just make a circle, add your people, and share what's new."
To help you share content with your "circles" of friends, Google added an app called Sparks that shows interesting new Web pages related to your interests. It's like a feed reader that has a list of tags instead of subscriptions, so it's much easier to set up. "The web, of course, is filled with great content — from timely articles to vibrant photos to funny videos. And great content can lead to great conversations. We noticed, however, that it's still too hard to find and share the things we care about— not without lots of work, and lots of noise. So, we built an online sharing engine called Sparks. Thanks to Google's web expertise, Sparks delivers a feed of highly contagious content from across the Internet. On any topic you want, in over 40 languages. Simply add your interests, and you'll always have something to watch, read and share."
Google+ also comes with an online video conferencing tool called Hangouts. It's just like Google Talk, except that you can add multiple people and they can join the "chat room" without being invited. "With Google+ we wanted to make on-screen gatherings fun, fluid and serendipitous, so we created Hangouts. By combining the casual meetup with live multi-person video, Hangouts lets you stop by when you're free, and spend time with your Circles," explains Google.
Google's social networks is also available on your mobile phone using a dedicated Android app and an upcoming iPhone app. The mobile experience is all about location, photos and conversations. You can add your location to all your posts, share the photos from your phone's camera album immediately after they're created and chat with your friends using Huddle.
Google+ requires an invitation, but you can't get one right now. "We're testing with a small number of people, but it won't be long before the Google+ project is ready for everyone," explains Google.
The black navigation bar that's tested right now in Google's search results pages is all about Google+. Here's how the navigation bar will look:
After years of missing the value of social networking, Google tries to catch up with Facebook and show that it can still create amazing products. Google+ will be the first tab from Google's homepage and it will get a lot of exposure, but not many people associate Google with social products. Google will probably have to redesign many of its services and make Google+ a central part of the Google experience, which means that Google will change a lot in the coming months.
{ Thanks, Gorilla. }
June 28, 2011
The Google+ Project
This blog is not affiliated with Google.


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Thursday, July 18, 2013
The Dorchester School District Two Board of Trustees has scheduled a workshop to learn about Common Core. There will be representatives from several national and state organizations attending the meeting who will present various perspectives – both pro and con – on this initiative. The Board invites parents and community members to attend to learn more about the Common Core Standards, ask questions and share concerns.
The board workshop is from 6 to 8:30 p.m., Tuesday, July 23 at Summerville High School in the auditorium.
Board Chair, Gail Hughes, is hoping many will turn out to learn more about the mandated Common Core Standards.
"Although this is a board workshop meeting, we have invited guest speakers – state and national – and we hope a lot of the community will come and hear the pros and cons of Common Core at the same time as we hear them," she said.
"The board will have questions and at the end of the workshop meeting we will open it up and give the audience an opportunity to ask questions."
"We have someone speaking on the pros of Common Core and we have someone speaking on the cons. We [the board] want to hear what is good about it and what the complaints are.
"We can't ignore Common Core but if we know the negatives we can take what is mandated and do the best we can," she said.
Common Core math and language arts have already been implemented in the schools and, because it is a federally mandated initiative, schools have little choice. DD2 is hoping to get a clear understanding of the Common Core weaknesses in order to put in place ways to address them.
"Hopefully this will be a win-win," said Hughes. "We need to partner with each other, listen to each other and educate ourselves so we can make sure this [Common Core] works."
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It has never been a secret that I am a huge fan of Jeff Hertzberg and Zoë François' Artisan Bread in Five Minutes a Day books. I now own three of them. I adore my cookbooks and have hundreds, but there are very few that I actually cook and bake from regularly, over and over again. And the Artisan Bread in 5 books are definitely among that cherished minority.
My first attempt at yeast bread was a Thanksgiving long ago when I lived one floor up from my brother in that ratty apartment building in Brooklyn. What I thought would be an exciting, glamorous job in the world of art brought me to New York City just after college and happy I was when the apartment above Michael opened up just as I began my own search for living quarters. I moved my meager belongings and my wide-eyed, rather naïve young woman's dreams into that one bedroom flat. As we both loved to cook and bake, we spent quite a bit of time together preparing meals, cakes and holidays. Our first November as neighbors, that first November of my new life, we decided to prepare a full-fledged traditional Thanksgiving dinner, yet another first for me.
I had absolutely no understanding of yeast and yeast baking. I had no concept of allowing yeast to activate, being patient while dough rose. Needless to say, my breads, no matter how beautiful the braid, no matter how glossy the crust of that Challah, the bread itself was hard and dry. My brother and I laughed heartily together as we sliced and ate the Challah, which we did, of course. Memories are hazy, but I imagine that the following morning, Michael turned that stale Challah into tender, luscious French toast. Or whizzed it in his mixer where it became breadcrumbs or stuffing. Embarrassed and disappointed by my endeavor at making yeast bread, it was years before I attempted it again. Yet my lesson had not been learned, for I once again found myself with rock-hard rolls. Oy. Not a proud moment in my culinary history. Only years later when my sons and I decided to prepare a wonderful, formal Friday night Shabbat meal every week and I began making a Challah each Friday morning, did I slow down and figure it all out.
If only I had had a copy of Artisan Bread in Five Minutes a Day. Seriously. Jeff and Zoë offer a slew of incredible recipes for no-knead bread. Yes, that's right, no knead. Simply put all of the ingredients in a bowl, mix and allow to rest and rise. Or place the bowl of dough for a slow rise in the refrigerator and pull off balls of dough as needed, shape, allow to rest and rise and pop in the oven. No-knead….no-fail. I have had perfect bread every time. And as you can see, their perfect recipe is now my go-to recipe for Challah and Focaccia.
When Jeff and Zoë sent me a review copy of The New Artisan Bread in Five Minutes a Day, I immediately volunteered to be Kitchen of the Month for the Bread Baking Babes. I wanted to share and talk about their new book. And I wanted to select a recipe that was different from what I usually bake in my own kitchen, a new challenge. There are so many new recipes that I want to try – the Pletzel, the Blueberry-Lemon Curd Ring, the Pumpernickel Date and Walnut Bread – but I ended up choosing this wonderful Chocolate Prune Bread.
I loved the bread. The dough itself was stickier, almost cake like, than most bread doughs and, once baked, it is difficult to decide (as I pull off and eat chunk after chunk) whether it is a bread or a dessert, but it is so delicious. Light and fluffy like a bread, the addition of chocolate chips (I made one loaf with and one without and I highly recommend that you do add them) and prunes making this loaf the ideal snack.
January's Bread Baking Babes recipe is Chocolate Prune Bread from The New Artisan Bread in Five Minutes a Day (revised & updated edition) by Jeff Hertzberg, M.D. and Zoë François. You too can bake along with us and be a Bread Baking Buddy. Simply bake this Chocolate Prune Bread, blog it – don't forget to mention being a Bread Baking Buddy and link back to this blog post! Then send me the link (please include your name and your blog's name) by January 29th to jamieannschler AT gmail DOT com with January Bread Baking Buddy in the subject line and I will add you to the roundup at the end of the month.
For now…. definitely check out if and how the other Babes managed their own Chocolate Prune Bread:
Bake My Day – Karen
Bread Baking Babe Bibliothécaire – Katie
blog from OUR kitchen – Elizabeth
Feeding my enthusiasms – Elle
girlichef – Heather
Lucullian Delights - Ilva
Living in the Kitchen with Puppies – Natashya
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
I want to share this wonderful Chocolate Prune Bread with Susan of Wild Yeast for her weekly Yeastspotting!
To get to know Jeff and Zoë and for more great recipes, visit the Artisan Bread in 5 website.
According to Zoë and Jeff, this bread goes really well with either a glass of milk or… a glass of Armagnac (of course… prunes and Armagnac!). And just think of all the possibilities for this wonderful dough with its tender, fluffy, just chewy crumb and delicate chocolate flavor… use your imagination!
CHOCOLATE BREAD RECIPE (Chocolate Chocolate Chip Bread)
Makes two 2-pound loaves. This recipe is easily doubled or halved.
2 ½ cups (565 ml) lukewarm water (100°F or below)
¾ cup (170 ml) vegetable oil
1 Tbs (0.35 oz / 10 g) granulated yeast
1 to 1 ½ Tbs (17 to 25 g) kosher salt – * use less if using fine table salt, more if using coarse salt
1 cup (7 ounces / 200 g) sugar
5 ½ cups (1 pound, 11 ½ ounces / 780 g) all-purpose flour
¾ cup (3 ounces / 85 g) dark, unsweetened cocoa powder
1 ½ cups (6 ounces / 170 g) bittersweet or semisweet chocolate chips - * can omit for the chocolate prune bread
Mixing and storing the dough:
Mix the oil, yeast, salt and sugar with the water in a 6-quart bowl or a lidded (not airtight) food container.
Mix in the flour, cocoa powder and the chocolate chips without kneading, using a spoon or heavy-duty stand mixer (with paddle). If you are not using the machine, you may need to use wet hands to incorporate the last bit of flour.
Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle with cold. Refrigerate the container of dough and use over the next 5 days. Beyond the 5 days, freeze the dough in 1-pound (about 450 g) portions in airtight containers for up to 4 weeks. When using frozen dough, thaw in the refrigerator for 24 hours before using, then allow the usual rest and rise time.
Chocolate Prune Bread:
Makes one 1 ½ pound loaf
1 ½ pounds (about 680 g – the size of a small cantaloupe) of the Chocolate Chocolate Chip Bread dough
Softened unsalted butter for greasing the pan
2 ounces (55 g) high-quality bittersweet chocolate - * use 6 ounces (170 g) if you did not add chocolate chips to the original Chocolate Bread Dough
¾ cup chopped pitted prunes
Egg wash (1 egg beaten with 1 Tbs water)
¼ cup (50 g) sugar for sprinkling over the top of the bread and preparing the pan
On baking day, generously grease an 8 ½ x 4 ½ - inch (22 x 11 ½ cm approx) nonstick loaf pan with butter, sprinkle some sugar evenly over the butter and shake the pan to distribute.
Dust the surface of the refrigerated dough with flour and cut off a 1 ½ pound piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter turn as you go. Using a rolling pin, roll out the dough into a ½ - inch-thick (scant 1 ½ cm) rectangle. As you roll out the dough, use enough flour to prevent it from sticking to the work surface but not so much as to make the dough dry.
Sprinkle the chocolate and chopped prunes over the dough and roll up the dough jelly-roll style to enclose them. Fold the dough over itself several times, turning and pressing it down with the heel of your hand after each turn. This will work the chocolate and prunes into the dough; some may poke through.
With very wet hands (I floured my hands instead), form the dough into a loaf shape and place it into the prepared pan. Allow to rest and rise for 90 minutes, loosely covered with plastic wrap.
Preheat the oven to 350°F (180°C). A baking stone is not required and omitting it shortens the preheat.
Using a pastry brush, paint the top of the loaf with egg wash and sprinkle with sugar. Bake the loaf in the center of the oven for 50 to 60 minutes until firm. Smaller or larger loaves with require adjustments to baking time.
Remove the bread from the pan and allow to cool on a rack before slicing and eating.


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Street Fighter 4 Producer Ono Resigns From Director Position at Capcom
Producer Yoshinori Ono announced his resignation from his position at Capcom today via a tweet.
Producer Yoshinori Ono announced his resignation from his position at Capcom today via a tweet.
The Games With Gold promotion celebrates one year with an extra free game for subscribers.
Decapre's announcement took a lot of Street Fighter fans by surprise, but maybe not for the reasons Capcom had hoped. Learn why this vindictive clone was chosen to join the ...
The Capcom Tour won't include Marvel vs. Capcom, but it will be a platform for showing off the upcoming update Ultra Street Fighter IV.
Five-game bundle to cost $59.99 for Xbox 360 and PS3; games include Resident Evil 6, Dead Rising 2, and Super Street Fighter IV.
Down and on the ropes Infiltration decides to test his luck with the Turkish oil master himself Hakkan.
Ultra Street Fighter IV gets announced by Ono at EVO 2013.
Gootecks talks to the community to find out who they think will win the championships at EVO 2013.
Find out why you need to attend EVO too!
Watch as the Beast takes on the Murder Face Killer on day 1 of EVO 2013.
Watch this weekend as the Ultimate Fighting Game Tournament 9: Infinity brings you some of the best players and matches on the road to EVO 2013.
NorCal Regionals take place this weekend on April 26-28 in Sunnyvale, California. Stay tuned this weekend for IPLAYWINNER and TeamSp00ky's Streams.
This week's Asia-centric gaming podcast details the enormous history of the Street Fighter series. From 3D iterations to the nonsensical Hong Kong comics, nothing is spared.
It's Video Game History Month, and GameSpot is starting out with the Street Fighter Series! We'll be live streaming some of the classics: Fighting Street, Street Fighter II, Street Fighter ...
What's the one piece of video game music that goes with every single thing on the Internet? If you're not completely across the magical powers of this Street Fighter theme ...
Fire from my hands?! If you've been stuck in the 3D world of Tekken and never thrown a Hadouken, we'll give you the basic rundown of Street Fighter in anticipation ...
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Covers the most popular tools and techniques for digital painting and sculpting in ZBrush, and explains how to export models and texture maps to other programs for use in games, film, fine art, or 3D printing.
Get a simple seven-step overview of the 3D animation pipeline in this introduction for new 3D artists and animators.
CG artist and environmental designer David Lesperance explains how he creates the rich, lifelike backdrops for popular games like World of Warcraft, Halo, Diablo, and StarCraft.
Learn the basics of using Grasshopper, the visual programming add-on to Rhino, to create complex 3D models with simple math, algorithms, and repeating forms.
Get up and running with Showcase, the tool for presenting architectural and product designs to clients and collaborators.
Learn how to make beautiful renderings that showcase your designs with Rhino and V-Ray.
Learn how character artist Dan Roarty creates his hyperrealistic 3D portraits with tools like Maya, Mudbox, Knald, and Photoshop.
Learn how to expertly control and animate cameras in your Maya projects and give viewers a window into your 3D world.
Introduces you to Backburner and the basic concepts behind network rendering, a more efficient method of rendering that spreads the workload to servers, one frame at a time.
Transform a 2D matte painting into a 3D scene, complete with a moving camera, shifting perspective, and an animated background.
Learn how to add light, color, and texture to a basic form using photographic references and the tools in Adobe Photoshop.
Bradley G Munkowitz, aka GMUNK, explains how he makes his op-art-inspired geometric prints by using 3D tools in entirely new ways.
Get introduced to MODO 701 and learn how to create 3D models, textures, lights, and renders.
Walks through the new functionality and utilities in 3ds Max 2014 that make creating 3D models and animations easier and faster than ever.
Takes a black-and-white drawing and shows how to use the five elements of light to paint the surfaces and create a realistically shaded backdrop in Photoshop.
Watch Michelle Kaufman remodel a home in San Francisco to meet a growing family's needs while earning the US Green Building Council's rigorous LEED Platinum certification.
Learn about the principles of linear perspective and find out how to create perspective drawings in Photoshop.
Learn to create new worlds, both fanciful and totally realistic, for films with digital matte paintings in this Photoshop tutorial.
Covers all the key aspects of V-Ray, the powerful rendering plug-in for Maya.
Make models with 3D objects, edit polygonal meshes, create surfaces and models with 2D shapes and splines, and more.
Introduces you to the MODO interface and workflow, teaching you how to create models, textures, lighting, animation, and finished renderings.
Shows how to lend 3D objects color, transparency, and life with materials, textures, and lights.
Covers the basics of rendering images and animation and compositing those elements with effects in a single movie with CINEMA 4D.
Introduces the CINEMA environment and illustrates the importance of the object hierarchy.
Explore techniques for creating and designing three-dimensional models in AutoCAD 2013.
Covers the basics of rendering and lighting tools in Maya.
Introduces the basics of creating Maya materials, the skins on 3D objects that lend them color, transparency, and texture.
Introduces the features of the V-Ray 2.0 rendering engine and demonstrates how to extend the range of 3ds Max with its state-of-the-art tools.
Introduces the features of the V-Ray 2.0 rendering engine and demonstrates how to extend the range of Maya with its state-of-the-art tools.
Walks through the process of understanding the MODO workflow while learning to create 3D models and animations.
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Published on Thursday, January 20 2011 00:00
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Published on Thursday, January 20 2011 00:00
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Published on Thursday, January 20 2011 00:00
In the interest of full disclosure, let it be known that the author of this article is married to the Mayor.
The Lyons Board of Trustees (BOT) passed the first reading of an ordinance Monday night that would grant the gas franchise for the Town of Lyons to Xcel Energy for the next twenty years. Xcel Area Manager Craig Eicher told the Board that his company served between 880 to 900 residential and commercial customers in the Lyons area, and collected $640,000 in revenues in 2009. The franchise agreement calls for a three
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Published on Thursday, January 20 2011 00:00
The Town of Lyons Staff held a roundtable meeting with the owners and landlords of the medical marijuana businesses here in Lyons last Wednesday evening (January 12). A second meeting for input from the general public was held Wednesday, January 19, but because of publishing schedules, that story will be in next week's edition. On hand were: Administrator Victoria Simonsen, Economic Development and Community Relations
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Published on Sunday, January 16 2011 00:00
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In full disclosure, I am a Trustee for the Town of Lyons, a patient advocate member of the Department of Revenue's (DoR) Medical Marijuana Working Group, I am a patient myself, a caregiver, and a current business license holder. At this time I have NO financial interest in any medical marijuana business. I write this as an individual member of these various communities. I don't speak for the Board of Trustees (BoT), and I don't speak for anyone else but myself.
It has been important to consider the mounting body of research demonstrating the multiple therapeutic benefits of cannabis use in this discussion. However, I would be remiss to not point out the areas of research that have proven that cannabis use, for the developing pre-teen and teenage brain is potentially dangerous.
Last November at the Society for Neuroscience's annual conference, a Harvard Medical School researcher presented the results of a study that found that; "Young adults, who started smoking marijuana as adolescents or teens, had greater
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World War I Leaders Photo Gallery and related media
World War I Leaders
Winston Churchill, 1918
In 1911, Churchill became First Lord of the Admiralty. In this position, he worked to strengthen the British navy. He was pushed out of office after the disastrous 1915 Gallipoli campaign, in modern-day Turkey, which resulted in more than 250,000 Allied casualties.
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World War I: Trench Warfare
World War I: Trench Warfare(11 Photos)
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CRESTVIEW — Olivia Rodriguez's determination to nip her peers' experimentation with tobacco in the bud comes from a lifelong effort to get family members to kick the habit.
"I have a family who smokes," the Crestview High School senior said. "When I was little, I'd ask them to stop for me. They'd quit for a little while, but then they'd say, 'Oh, it's so hard' and start again."
Olivia didn't want to see fellow Bulldogs become similarly addicted, and in 10th grade joined the school's Students Working Against Tobacco, or S.W.A.T., club.
From beach clean-ups to poster making, the group makes itself known on campus, but, Olivia said, it's often the one-on-one peer communication that has the most impact.
For her efforts, the teenager has been appointed to the statewide Students Working Against Tobacco Youth Advocacy Board.
The board helps the statewide S.W.A.T. organization determine the direction and scope of its youth tobacco prevention efforts under the state Department of Health's Bureau of Tobacco Free Florida.
Listen to the little voice
Just getting student smokers to think about what they're doing, and the potentially deadly future consequences, is important, she said.
"I know we have a lot of kids who smoke who don't admit it," Olivia said. "When I see them doing it, I say, 'Hey, whatcha got there?'"
If a student considers smoking, Olivia suggests he or she listen to the little voice inside.
"I tell them I wouldn't do something I know I would regret," she said. "If you're thinking of doing something you might have even the teeniest, tiniest little regret about, don't even try it."
Applying for a position on the board "was a little nerve-wracking," Olivia said. She had to prepare a detailed, multi-page application, and then interview before the entire 14-member board.
As a member, she attends regional meetings and statewide telephone conferences, learning about upcoming anti-smoking campaigns and recommending future outreach to her peers.
Between her state office and her Crestview High S.W.A.T. efforts, Olivia keeps busy.
"It's worth it, though," she said. "If one kid doesn't start (smoking), I'm happy."


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blogs: 1/25 of 27
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Food matters: 'Politicians need to focus on our failing food system'
The Ecologist
22nd July, 2013Dan Crossley, of the Food Ethics Council, talks to the Ecologist about their work on developing an 'ethical food manifesto' ahead of the next general election more...
Food matters: why feeding the world should be a 'public health project'
12th July, 2013
EcologistLibby Grundy, Food for Life Director at the Soil Association, talks to the Ecologist about the food challenges facing the planet and what's inspiring her work... more...
Food matters: DIY supermarkets / restaurant workers / biodynamic wines
The Ecologist
1st July, 2013Ahead of publication of the Ecologist Guide to Food - the first in a forthcoming series of hard-hitting consumer guides - our regular new blog will be covering all things ethical and culinary, and reporting on stories and issues that there simply wasn't room for in the book... more...
Shades of gray: celebrity killing, Yellowstone wolves in the firing line
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text:
Tuesday, November 9, 2010
My eyes snap open as the remnants of dreams evaporate like dust in the darkness. I am wide awake much too early and as I lie in the warmth of my bed in the obscurity I am suddenly aware of the eerie calm and I realize how this city sleeps alongside of us, still snuggled up in a star-studded haze at six a.m. No trucks rumble through the streets, no gaggles of teens chattering like magpies clatter across the cobblestones on their way to school, no voyagers scurry across the square on their way to the train station. All the city seems to be asleep. Or else tiptoeing on velvet slippers so as not to wake my still slumbering men.
And I smile to myself as I realize that we are a family again, all tidily tucked up asleep under one roof, the four of us, and it comforts me. Simon arrived home yesterday from New Orleans, tall and lanky, face brushed by sideburns, with nothing more than a backpack strapped to his twenty-year-old back for his 3-week stay. Nonchalant and casual as always, he gives us each a hug, wrestles with Marty until his embarrassment and the sudden blush of redness on his cheeks dissipate, then he slides right into the household as if he has never left. Clem, on the other hand, shows an excitement that he rarely allows to bubble to the surface and he tumbles out of his bedroom office to giddily greet his little brother, proffering his hand and prattling on and on a mile a minute, verily gushing over his sibling, his face glowing with happiness. Stranger things have yet to be seen.
But as Simon collapsed into bed and passed out from exhaustion from the long journey, the house was all a-bustle with activity. Friends we haven't seen for two years came for lunch, arriving a short time after Simon disappeared into his bedroom. Their own son, one of Simon's closest friends, trailed in after them, even taller, lankier and more nonchalant than ours. We began catching up over bowls of olives, marinated artichokes and spicy accras as poor Léo, all alone without Simon, stared off into the distance, wondering why he had bothered coming. But miracles do happen, and it soon came out that he, like Clem, was now studying architecture, so instead of heading back home he was speedily welcomed into the conclave of young dudes in the back room, architectural students all. Finding common ground, they chattered and laughed happily among themselves.
And thanks to JP, lunch was a success. Normally, for some strange reason, some uncontrollable urge takes over whenever I know that guests are coming for a meal. I comb through cookbooks and invariably put together an impossible menu comprised solely of dishes that I have never made before, all time-consuming and last minute. I, of course, end up panicking, rushing and ruining everything. And twist myself into a bad mood on top of it all. This time, JP and I sat down ahead of time and planned the menu together from beginning to end. No home-baked bread, no first course, just a fabulous, flavorful oven-baked chicken that was placed in a marinade the night before and only had to be breaded and tossed into the oven with an armful of fingerling potatoes right before the guests arrived. Dessert was my luscious Lemon Charlotte, also prepared a day or two ahead of time. JP ran out first thing Sunday morning (as I did the final leg of house clean up) and bought bakery bread and an array of nibblies for l'apératif. And wine. Smooth sailing, indeed.
Rarely has our home been so alive! The four "grown ups" in the diningroom, the four architecture students in the kitchen; the food was delicious and abundant, enough for everyone to enjoy this hearty lunch. The noise of talking rose above the clatter of knives and forks, laughter resonated from room to room. At one point Raymond, our friend, intrigued by the animated conversation, the vivacity coming from the kitchen, sidled up to the doorway, finger pressed to his lips, to listen in, wondering that his son could so easily slide into the bonhomie of the group. He soon disappeared completely only to be discovered a few minutes later with the guys, hobnobbing congenially with the young dudes. I pulled out the tray of Lemon Charlottes from the refrigerator amid the brouhaha, the stacks of plates, empty serving dishes and restless bodies and began divvying out the goods to a roomful of ooohs and ahhhs. And dessert was served and savored. And in no time at all, the young men hustled back to the computer room (overheated and wreaking of young men, if I may say so) leaving the adults alone in a quiet space and me facing an impressive amount of cleaning up to do.
And where do these brownies fit in? Rich and decadent, I have been forgoing baking brownies since Simon went away as husband and I have been avoiding these calorie-laden goodies and Clem's friends clamor for my macarons. But somehow or other I've been bitten by a peculiar craving and have pulled my cookbook of Brownies by Linda Burum off the shelf and have gone on a Browniepalooza. And no ordinary brownies will do, no siree! I began by baking Amaretto-infused Amaretti Brownies made special by the addition of ground Italian amaretti cookies and folding in light and airy whipped egg whites, which lend a meltingly smooth, ethereal quality to a super moist, chocolate-rich confection. Adult indeed; this is as comforting as it gets! Elegant and sophisticated, the Amaretti Brownies with Amaretto would feel right at home at any dinner party. I then selected another amazing Brownie, a dense, chewy espresso and Amaretto brownie with a rum and Amaretto-spiked ricotta cheesecake swirl.
Absolutely fabulous, this crowd pleaser pleased them all! I asked the young dudes to taste and give me their honest opinions before posting on my blog. The pan rapidly disappeared only to turn up, half empty, in the back bedroom cum office where they gather. Fingers were licked, smiles spread across young faces and the brownies were pronounced absolutely delicious. I grabbed the pan and scarpered with whatever was left to serve with coffee after lunch. Which I did. Flavorful and elegant yet scrumptious and satisfying, these brownies are a riot of flavors, the heady scent of rum and Amaretto, the kiss of cinnamon, chocolate touched by the earthiness of coffee, the sweet lightness of ricotta cheese, all melding together into a mellow yet astonishing luxuriously fragrant brownie.
As all good times must come to an end, this party finally did as well. And as I find myself standing before a sinkful of dishes, humming and smiling to myself, I am thankful for the family and the friends that I have, and I find that I don't mind the washing up as I usually do. My frazzled, bleary son straggles into the kitchen and plops down beside me in a jet-lagged haze and starts to chat and as we nibble on the last chunks of brownie sitting among the crumbs on the plate I find that life can actually turn out to be pretty darn good.
The good news is: our first From Plate to Page Workshop is sold out. The other good news is that you can already register your interest for the second From Plate to Page Workshop provisionally scheduled for Autumn 2011 in Italy. We are blown away by the excitement and interest this workshop has generated and thank you all for your support!
I will be hosting Magazine Monday on November 15 for Ivonne of Cream Puffs in Venice and I am very excited! To participate, you simply need to find a recipe in one of your many magazines you have spread around the house, cook or bake that recipe and then post it on your blog. Send an e-mail to either me or Ivonne (see how to here) with your name, blog name and blog url, the url of the link to your Magazine Mondays post, the title of the recipe and the magazine the recipe is from before November 15, the day I will be posting the round up!
ESPRESSO BROWNIES with SPIKED RICOTTA SWIRL
Adapted from Brownies by Linda Burum
Rum-Amaretto Ricotta Filling:
1 cup (250 g) ricotta cheese
2 tsps rum *
1 tsp Amaretto or brandy *
¾ tsp ground cinnamon
3 Tbs (45 g) unsalted butter softened to room temperature
1/3 cup (65 g) sugar
1 large egg
4 tsps cornstarch
* the alcohol may be replaced with 1 tsp vanilla extract and ½ to 1 tsp almond extract to taste.
Place the ricotta in a wire strainer over a bowl and allow to drain for one hour. Skipping this step may add that extra liquid to the mix and create a soggy brownie.
Remove the ricotta from the strainer and place in a medium bowl with the rest of the ingredients. Beat with an electric mixer only until smooth. Don't worry if there remain "crumbs" of ricotta.
Espresso Brownies:
Rum-Amaretto Ricotta Filling
5 oz (150 g) good quality semisweet chocolate (I used a dark, slightly bitter dessert chocolate 70%)
6 Tbs (90 g) unsalted butter
¾ cup (95 g) flour, spooned lightly in a measuring cup and leveled
¼ tsp baking soda
¼ tsp salt
2 large eggs
1 tsp vanilla extract
2/3 cup (135 g) sugar
2 tsps Amaretto or brandy *
2 tsps dry instant espresso powder
* the alcohol may be replaced by 1 tsp almond extract
Once the ricotta has drained for one hour and the Rum-Amaretto Ricotta Filling has been prepared, preheat the oven to 350°F (175°C). Butter an 8-inch (21-cm) square brownie pan.
Cut the butter into about 4 large chunks and coarsely chop the chocolate. Place the butter and chocolate in a heavy-bottomed saucepan or in a heatproof bowl over simmering water. Place the pan over very low heat and, stirring, melt the two together until the chocolate is almost completely melted. Remove from the heat and continue to stir the mixture vigorously until completely melted, only returning the pan briefly to the heat if the remaining chocolate doesn't melt. The mixture should be completely smooth and creamy. Allow to cool.
Combine the flour, baking soda and salt in a small bowl and whisk or stir to combine.
In a large bowl, beat the eggs with an electric mixer until light and thickened. Add the vanilla and sugar and beat for 2 minutes, then beat in the Amaretto and espresso powder. Beat in the melted chocolate-butter mixture gradually and then finally beat in the dry ingredients.
Pour 2/3 of the Espresso Brownie batter into the prepared pan and spread evenly. Pour the Rum-Amaretto Ricotta mixture evenly over the Espresso Brownie batter in the pan. Pour the remaining Espresso Brownie mixture over the Rum-Amaretto Ricotta mixture and very gently and carefully try and spread it out just so it isn't clumped up. The brownie mixture is much thicker and firmer than the ricotta mixture so be gentle so as not to mix the two together. Now marble the brownies by cutting through the batter with a sharp knife quickly from side to side adding a large zig-zag in the other direction.
Bake the brownies for about 35 minutes or until puffed (the top may be a little cracked in places) and just set. A tester inserted halfway between the center and the edge will come out clean. Allow to cool on a cooling rack for 2 hours then cover with aluminum foil and allow to set ideally overnight or at least for several hours to allow the flavors to mellow.
57 comments:
- Miriam said...
Lovely post and I'm glad your workshop is sold out! How could you possible doubt it? Now I can think ahead and try to attend next autumn, though it seems soooo far away...
- November 9, 2010 at 1:06 AM
- Kulsum@JourneyKitchen said...
I use this brownie recipe all the time and so glad that u use dark choc, that exactly what i do. Now I see why I like ya so much.This is so adorable!
Such a great write up Jamie, so glad that you are having your time. Makes me miss my home back in India. Great food, friends and family, what more can one ask in life?
Oh and I also like ya so, 'cause that was exactly my problem when I had guests. Trying to do too much and new recipes, panic, irritation. Gradually I have found to calm down, get to recipes that are easier and not trying to do everything.
- November 9, 2010 at 1:32 AM
- Heather Davis said...
A few things:
1) So excited for you that your workshop is sold out! You ladies rock. Keep me up to date on the Autumn one in Italy. I can only hope..
2) I was right there with you in your kitchen, seeing your son arrive, eating with you and your friends. Life is good in these moments. Thanks for sharing that.
and finally,
3) these brownies look amazing!
Love Hx
- November 9, 2010 at 2:03 AM
- Peter M said...
I do love the marbled look of the Brownies. DO you accept delivery orders|?
- November 9, 2010 at 2:15 AM
- Jamie said...
@Peter M: I would if I knew they'd enjoy the trip! How about you sending me a plane ticket and I'll come to Toronto and bake them for you. In exchange for some of your amazing Greek food?
@Miriam: I wold love to see you at one of our workshops! Would love to work meet you!
@Kulsum and Heather: Thanks for the love ladies and sending the love back! xo
- November 9, 2010 at 2:20 AM
- Sarah, Maison Cupcake said...
These look swirly wonderful, you must be delighted to have Simon back even if it's only for a short time. Fabulous to hear that P2P has sold out so quick. Can't wait to see you in a couple of weeks. xx
- November 9, 2010 at 2:23 AM
- Jamie said...
@Sarah: I know! I am so excited to be seeing you so soon!
- November 9, 2010 at 2:30 AM
- Nuts about food said...
It must feel great to have both boys home with you! I am sure that, alongside the great food, wine and company, knowing your youngest was sleeping in the other room made it a great party.
- November 9, 2010 at 3:10 AM
- Jamie said...
@Nuts about food: Absolutely! Knowing he was close and I could once again take care of him and know he was safe - even at 20! - is wonderful!
- November 9, 2010 at 3:15 AM
- Nina Timm said...
Oooh, I love that all-of-us-under-one-roof-feeling!!! I dread the day my children have to leave home!! The brownies are a delight, yum!!!
- November 9, 2010 at 3:27 AM
- Rosa's Yummy Yums said...
Very rich and decandent, indeed! Those Brownies are divlishly deliciouzs looking. *drool*
- November 9, 2010 at 3:28 AM
- shaz said...
That is one awesome brownie! So happy to hear that your baby boy is home. Lol - I used to get stressed about the food when friends came over too, preparing first time dishes and underestimating the time it would take! Nowadays I do exactly as you did, cook a few essential things to share, and some shopping at a good deli to spread it out .
- November 9, 2010 at 4:46 AM
- SMITH BITES said...
Having family under one roof is a comforting feeling - I think this is why I love the holidays so much because family always stay with us. And we all get in the kitchen and cook, and eat, and laugh, and love . . . happy sigh . . .
My family will be all over these brownies and in fact, I predict an empty pan and many smiling faces!
Congrats on a sold out workshop Jamie!
- November 9, 2010 at 4:51 AM
- TKW said...
You had me at "rum-amaretto swirl." Congrats on the workshop and sign me up for Browniepalooza!
- November 9, 2010 at 4:56 AM
- MeetaK said...
it's raining brownies here!but i am liking these a lot!! so glad that simon is there again - reuniting the family. i giggled at your mail this morning though ;o) i think you need to bring a batch of these to london in 2 weeks!
- November 9, 2010 at 5:03 AM
- Debugcooking said...
You amaze me...how did you manage to whip these beauties while planning P2P? I will definitely be making these for dinner party this sat..Cant wait to catch up in Weimar ;-)
- November 9, 2010 at 5:06 AM
- Pavithra said...
Wow wonderful brownies.. they looks absolutely gorgeous and moist.. This is so adorable with the Ricotta.. Beautiful.
- November 9, 2010 at 5:14 AM
- Cathy said...
Decadent is truly the right description for these luscious brownies. There's nothing more wonderful than having the whole family together under one roof.
- November 9, 2010 at 5:37 AM
- LaDue & Crew said...
Its 6:30 a.m., dark, and so quiet in this house. As soon as I saw the photos of these I let out a big "Oooooh"... lol... Fab, Jaime, simply fab!
- November 9, 2010 at 5:54 AM
- Marisa said...
I'm assuming that eating the spiked ricotta mix with a spoon would be frowned upon...
- November 9, 2010 at 5:56 AM
- Heavenly Housewife said...
Soooooo pretty, and what delicious flavors. This should make your son stay home for a while.
Congrats on the success of your workshop daaaahling, though I cant say I'm surprised, you are a star!
*kisses* HH
- November 9, 2010 at 6:29 AM
- Jan said...
Oh my! These look incredible! I love the ricotta swirl (then again, who wouldn't?)! Wow!
- November 9, 2010 at 6:32 AM
- Eliana said...
These brownies look amazing! And I love that they are so jammed packed with such incredible flavor.
- November 9, 2010 at 8:44 AM
- Asha @ FSK said...
love the ricotta swirl!! gives the decadent look of cheesecake swirl but without the guilt.. lOL..
Congrats on the sold out workshop.. :)
- November 9, 2010 at 8:59 AM
- Sue said...
Isn't it always so nice to have the kids home! :) I would LOVE to go to Italy next year!
Your brownies look so beautiful and fudgy!
- November 9, 2010 at 9:23 AM
Ohhh, I'm SO glad all your men are home with you! At least for a little while. :-) What a splendid meal you made. Hooray for supportive JP!!! :-) I hope you have a fabulous time with your son while he's home. :-)
- November 9, 2010 at 9:42 AM
- asiangrrl said...
Ah, Jamie. Lovely story as usual, and the brownies look to die for!
- November 9, 2010 at 10:15 AM
- Sugar Daze said...
wow these look so so so good! think i may have to whip a batch for my monday night book club! ;)
- November 9, 2010 at 10:20 AM
- Ananda Rajashekar said...
i could gulp few of those without any guilt, how beautiful thy look, love the swirl decadent!
- November 9, 2010 at 10:40 AM
- Lana said...
I enjoyed reading your story. It made me a little nostalgic, because my eldest is gone to college, and every time she comes back home is an emotional roller-coaster.
I don't know why I have not found your blog earlier. But now I have something to look forward to - reading from the beginning and getting to know you:)
- November 9, 2010 at 5:58 PM
- Rubo said...
This is the first post you've ever written where the part about dinner sounds like me! I remember the first time I ever made Profiteroles from your recipe and they were a disaster! lol! I lied and said they were zombie e'clairs .... it worked. This is the US after all. Lovely post and my heart sings for you to have everyone under the same roof. When that happens here, I get up in the middle of the night and go to each room just to hear them all breathing. True story.
But brownies ... now you are speaking my husband's language! So I'm forking this recipe over to him! :)
- November 9, 2010 at 6:02 PM
- Anh said...
Lovely post! I have never come across ricotta in brownie. Wanna try now :D.
- November 9, 2010 at 6:21 PM
- Sara said...
I definitely want to join you on your Autumn in Italy workshop!!! Can you teach me how to make these brownies too!!! :-))
- November 9, 2010 at 6:46 PM
- tasteofbeirut said...
I realized reading you I have not kept up with the wokshop but am glad you are meeting such interest for it and are sold out! love these brownies, I actually made some this weekend with ricotta but they did not turn out as well as these; now I hav a better recipe to follow~
- November 9, 2010 at 8:37 PM
- Barbara Bakes said...
How great to have your son home! Sounds like a wonderful homecoming. I could go for one of your fabulous brownies right now!
- November 9, 2010 at 9:11 PM
- Jamie said...
@Lana: Welcome! Welcome! And when I write my blog posts I always hope that I can stir something up, touch a deep place inside that we all share and get people thinking and sharing. Thanks for your visit and I look forward to seeing more of you!
- November 9, 2010 at 11:08 PM
- 5am Foodie said...
A lovely read as always, Jamie. I find I have to set aside time to go through your posts - I don't want to hurry through them, I want to really read and enjoy them. Hence it's 7:10am, the kids are still asleep, I'm curled up in bed with a cup of tea and enjoying your words. As for brownies, as a fellow North American they are part of my DNA. With Christmas coming its time for this year's inaugural batch of orange, chili & spice brownies.
- November 9, 2010 at 11:13 PM
- crustabakes said...
what a heartwarming story! i totally enjoyed it. :) and the brownies look delectable!
- November 9, 2010 at 11:59 PM
- Lorraine @ Not Quite Nigella said...
This is why I love your site. I felt like I was a visitor in your house watching this all unfold :D Oh and delicious looking brownies!
- November 10, 2010 at 1:44 AM
- Cake Duchess said...
Jamie-I am thrilled your workshop soldout! I wish I could be there. I love brownies and these look fabulous! What a great treat for your sweet son to have. Great story:)I want to do the Magazine Monday!:)xx
- November 10, 2010 at 3:46 AM
- Sanjeeta kk said...
The brownies look delicious. Love the swirls in it. Excellent color.
- November 10, 2010 at 3:54 AM
- lisaiscooking said...
I'm slowly but surely learning to stick to tried and true recipes when we have guests! Of course, I'm always tempted to make too much and try just one (or two) new things. And, for brownies, these are just what I like. Lots of added flavor with the espresso, amaretto, and ricotta. They look like winners!
- November 10, 2010 at 12:49 PM
- Su-yin said...
Love the twist you've put on these brownies, am not surprised the boys loved them!
- November 10, 2010 at 2:40 PM
- Jeanne @ CookSister! said...
OMG< booze, chocolate AND coffee in one gooey, chewy package?! You had me at hello. And I feel as if I was part of the genesis somehow as we were chatting while you were baking these :) Gorgeous!
- November 11, 2010 at 12:55 AM
- catty said...
I love the start of this story, about Simon coming home :) Your brownies dont look half bad either!
- November 11, 2010 at 7:39 AM
- gastroanthropologist said...
I love having a house full of people - so fun! And brownies, oh dear, my Achilles heal, and swirled with ricotta to boot. We have tentative plans for a trip to Korea this summer to introduce Grandpa to his newest great grandson so unfortunately I'll have to skip out on Italy too. See you soon!
- November 11, 2010 at 10:33 AM
- Deeba PAB said...
Browniepalooza... I'm loving it sistah! Welcome back Simon, and I can feel the virtual excitement sending waves on our shores! What a beautiful post Jamie, and now that the sis has brought me some espresso, I can see me making these sometime soon. Glad dinner was good, and also glad the workshop is sold out. Will be there one day, nibbling store brought bread and oven baked colourful chicken, sipping wine & chatting non stop...I will! Wishes, wishes, wishes... tanti baci bella!
- November 12, 2010 at 8:39 AM
- Cherine said...
Those brownies are wonderful!! A fabulous treat!
- November 12, 2010 at 11:48 AM
- Chef Bee said...
This brownie looks amazing. I'm a sucker for brownies and usually eat most of the batch.
Plan B
- November 12, 2010 at 7:57 PM
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- November 12, 2010 at 10:14 PM
- Chow and Chatter said...
lovely post so pleased your boys are back home enjoy :-) and wow great brownies
- November 13, 2010 at 6:04 AM
- Mary said...
Jamie, you've outdone yourself again. The brownies look fabulous and I can imagine hoe delicious they must be to eat.
It sounds as though your life is moving perfectly along. Congratulations on the workshop. I know you'll do a super job. Enjoy the gaggle now at home. Have a wonderful day. Blessings...Mary
- November 13, 2010 at 10:42 AM
- Conor @ Hold the Beef said...
Really, I loved reading this. You've again taken us into your home and it just feels so nice in here. I'm so glad to have found another dinner-party-stresser, as bad as that is for us both! I need to learn to just chill out when having friends around. I am sure treating myself to brownies would probably help this, though I guess there is the chance it would just send me into a sugared up frenzy ;)
- November 14, 2010 at 5:51 AM
I have just spent a wonderful hour or so reading your blog. You seem to have made a great success of it and I'm delighted to hear that your workshop is sold out!
You also made me laugh out loud on numerous occasions.
If you get a chance, PM me at the mudflats...I lost your phone number. I would love to ring you one morning in the midst of one your manic cooking episodes. lol
I thought of you today as I opened a cookbook and discovered your recipe for cheddar mustard muffins. I think I made them before a France vs Ireland rugby match.
Much love to you and JP, Clem and Simon.
- November 14, 2010 at 12:58 PM
- Susan: My Food Obsession said...
OMG! I have to make these instantly!! They look just delicious.
- November 17, 2010 at 2:43 AM
- Chef Dennis said...
These are truly amazing brownies!! So glad to have found your blog! Thanks for such a great post!
- November 21, 2010 at 12:24 PM
- azélias kitchen said...
Make some brownies yesterday with salted caramel and they looked just like these with the swirls.
I need to re-work the recipe slightly with changing tin size but it will be fun making another batch...
Good looking brownies.
- December 5, 2010 at 8:58 AM


text:
My story starts like this; Mr. Digger pulls up to pump number three at the local gas station. He gets out of his car, reaches down the back of his pants and "digs" in his back side. He digs, digs...yes, that should do it. Now to the grab the "handle" on the gas pump. See where I'm going with this?
Up next to pump number three is Miss Picker. She looks to her left, then to her right. Nobody's looking, so this classy lady picks that "boogie" that has been bothering her for the last few minutes. She picks, picks until...yes! She has finally gotten it! Out of the car and grabs the pump "handle".
Along comes the young college girl named Polly Pimplepopper. Polly is waiting on the car to finish at pump number three so, to pass the time, she pops those two new pimples that appeared this morning on her forehead. Polly popped her last pimple just in time for her turn at pump number three.
Pump three is now open, it's your turn to grab the "handle" and pump your gas. The moral of the story is this: although gas prices at the pump are high, the germ count is much higher. So sanitize after pumping or pushing a shopping cart or using the ATM, Red Box or digging in to that bag of French fries, because you never know what the people before you have been in. Now you can say it; eww gross!


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