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This time of year, most of us make a New Year's resolution to lose weight. To jump-start my own plans, and to help my friends who are all making the same resolution, I host a healthy New Year's Eve party.
For advice and inspiration, I consulted the experts at Canyon Ranch in Lenox, Mass., one of the country's premier spas. I asked Stephen Betti, executive chef of Canyon Ranch, what beverages to serve.
He offered up several yummy Canyon Ranch "mocktails" (recipes below) — nonalcoholic, healthy drinks. All can be made ahead of time and set out in pitchers so guests can help themselves. Among my favorites is Almosjito, with a hint of maple sugar and intense citrus tang that's so delicious that no one will miss the tequila.
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Healthy New Year's party foods
Next onto food: What to serve that's delicious, fun to eat and good for you? Again, Betti came to the rescue with a slew of great nibble suggestions, starting with an assortment of homemade salsas, low-calorie and low-fat sauces made with chopped veggies, and even fruits that can be served as a dip for raw veggies, tortilla chips or boiled shrimp.
"Salsas are easy to make," Betti explained. "They are also easy on the host, as salsa ingredients can be chopped in a food processor using the pulse button." The yellow pepper salsa is delicious and surprising because it doesn't use tomatoes, one of the most common salsa ingredients. This is an especially good recipe to enjoy in winter when tomatoes can be rock hard and flavorless. Instead, the yellow pepper salsa calls for jicama, a root vegetable. If you've never tasted jicama, you're in for a treat. Jicama's white crunchy flesh has a sweet, nutty flavor and is delicious served raw or cooked. Use what's left of the jicama from the salsa recipe as one of the ingredients in a crudités platter.
In addition to the simple-to-make salsas, Betti shared Canyon Ranch recipes for chicken gyoza and spicy crab cakes (recipes below). Both can be made ahead and kept frozen until the day of the event, then heated in the oven just before serving. Both are easy-to-eat two-bite finger foods perfect for a party.
The gyoza, which are effortlessly prepared with ready-made wonton wrappers, are better than any I've tried from a restaurant. I used chicken but also leftover turkey, which I had frozen after Thanksgiving, but both are terrific. You can adjust the seasonings to suit your own taste too. For example, I added more ginger, less wasabi and substituted cilantro for the lemongrass in one batch for excellent results. It is one of those recipes that, no matter how much you tweak, the dish is delicious.
Five party tips
OK so let's say you cannot host your own healthy feast. What can you do to jump-start your New Year's resolution? I asked for help in how we can avoid overindulging from Lori Reamer, nutrition director for Canyon Ranch in the Berkshires. She had these five tips for coping with holiday parties:
1. Have a healthy snack an hour before arriving to the party
2. Offer to bring a fabulously delicious but low-cal, healthy dish to the event.
3. Eat from a small plate and drink from a small glass to control portion size and avoid overindulging.
4. Select only the most special dishes. Don't waste calories on supermarket fare!
5. Don't focus only on the food. Embrace the entire party experience — the company, decorations, music, conversation. Food is just one small part of the fun!
If you do happen to overindulge in food and drink on New Year's Eve, all is not lost! You can repair come of the damage on New Year's Day. According to Canyon Ranch's Kevin Murray, a naturopathic doctor and licensed acupuncturist, "The best ways to rid your body of last night's alcohol is by drinking lots of water the next day, eating light and getting plenty of sweat-producing exercise."
Courtesy of Canyon Ranch Spas
Prep time: 5 minutes
Yield: 1 drink
1/2 fresh lime
1/2 fresh orange
4 sprigs fresh mint
1/4 cup white grape juice
1/4 cup sparkling water
1 tablespoon pure maple syrup
1/3 cup crushed ice
Squeeze lime and orange into cocktail shaker. Add mint, white grape juice, water, maple syrup and ice. Shake and strain into glass.
Bloody Mary
Prep time: 5 minutes
Yield: 6
1 tablespoon horseradish
1 1/2 teaspoons Old Bay seasoning
2 teaspoons celery seed
2 teaspoons distilled white vinegar
4 tablespoons fresh lemon juice
Pinch black pepper
3 tablespoons Worcestershire sauce
4 cups low-sodium tomato juice
Combine all ingredients except for tomato juice in a blender container. Puree briefly. Add tomato juice and blend well. Serve over ice.
Prep time: 5 minutes
Yield: 4
1/3 cup sugar
1 1/2 cups water
2/3 cup lime juice
2/3 cup orange juice
1 tablespoon lemon juice
Combine sugar and water and allow to dissolve. Add remaining ingredients and mix well. Serve cold or over ice.
Prep time: 5 minutes
Yield: 6
3 cups white grape juice
3/4 cup pomegranate juice
6 tablespoons fresh lime juice
Pinch sea salt
12 fresh mint leaves
Combine grape juice, pomegranate juice, lime juice and salt in a large pitcher. For each beverage, add 3/4 cup juice mixture to a shaker with 2 mint leaves and 3 ounces of ice. Shake and pour into a glass.
H2 Tini
Prep time: 5 minutes
Yield: 1 drink
1 fresh lime wedge
1/2 cup fresh watermelon juice
1/4 cup sparkling pear or apple cider
4 sprigs cilantro
1/3 cup crushed ice
Squeeze lime into cocktail shaker and add peel. Add remaining ingredients and shake. Pour into martini glass. Garnish with a thin slice of watermelon.
Party Food Recipes
Adapted from "Canyon Ranch Cooks"
Yellow Pepper Salsa
Prep time: 15 minutes
Yield: 2 cups
1 large yellow bell pepper, diced
1/2 cup diced jicama
1/2 cup chopped scallions
1/4 cup orange juice
1/2 teaspoon minced, canned chipotle pepper
Pinch salt
Pinch pepper
Combine all ingredients in a medium bowl and mix well.
Pico de Gallo
Prep time: 20 minutes
Yield: 3 cups
4 medium tomatoes, diced
1 1/2 cups canned, diced tomatoes
1/2 cup diced red onion
3 tablespoons chopped scallions
1/2 cup diced yellow bell pepper
1 tablespoon diced jalapeño pepper
1/4 cup chopped cilantro
1 1/2 tablespoons fresh lime juice
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/4 teaspoon garlic powder
Place all ingredients in a food processor and mix briefly.
Chipotle Salsa
Prep time: 15 minutes
Yield: 2 cups
1 (15-ounce) can whole tomatoes, drained
1/4 cup diced red onion
1 clove garlic, minced
1 teaspoon dried oregano
1 tablespoon chopped cilantro
1/4 teaspoon minced chipotle pepper
1/2 teaspoon salt
1 teaspoon red wine vinegar
1 teaspoon white wine vinegar
Pinch chili flakes
Place all ingredients in a food processor or blender container and blend until smooth.
Spicy Crab Cakes with Tomato Herb Coulis
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 8
4 tablespoons minced garlic
1 tablespoon olive oil
6 Roma tomatoes, about 8 ounces, chopped
1 cup diced red onion
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh thyme
5 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon pepper
1 pound lump crabmeat
1/2 cup minced shallots
2 tablespoons diced scallions
1/4 cup minced red bell pepper
1/2 teaspoon cayenne pepper
1 large egg plus 1 egg white, beaten
2 tablespoons low-sodium tamari or soy sauce
1 cup bread crumbs
1 teaspoon canola oil
1. To make the coulis, sauté garlic with olive oil in a medium pan over medium heat for about 30 seconds. Add the tomatoes, bring to a simmer,and cook about 5 minutes, until tomatoes begin to break apart. Add the red onion, basil, thyme, 2 tablespoons of the parsley, salt and pepper, reduce heat to low and simmer for 20 minutes.
2. Remove from the heat, allow to cool slightly and transfer to a blender container. Puree the coulis until smooth and reserve.
3. To make the crab cakes, combine the crabmeat, shallots, scallions, red bell pepper, 3 remaining tablespoons of parsley, cayenne pepper, eggs, tamari sauce and bread crumbs in a large bowl and mix well. Make 2-inch patties using about 1/4 cup of mix each.
4. Heat a sauté pan until hot over medium heat. Lightly coat with the canola oil. Place crab cakes in pan and cook until golden brown, about 3 to 5 minutes. Turn and continue to cook to golden brown.
5. Serve crab cakes accompanied with the coulis.
Chicken Gyoza With Wasabi Soy Sauce
Prep time: 10 minutes
Cook time: 25 minutes
Yield: 24 servings
3 tablespoons fresh ginger, minced
2 tablespoons chopped garlic
1 tablespoon diced lemongrass
1 tablespoon low-sodium tamari
1 tablespoon seasoned rice vinegar
1 tablespoon lemon juice
1 teaspoon wasabi (Japanese horseradish)
1 sliced chicken breast, boned, skinned and defatted
2 tablespoons chopped scallions
1 large egg white
1/2 teaspoon black pepper
Pinch salt
2 teaspoons olive oil
24 4-inch wonton skins
Canola oil
1. To make the wasabi soy sauce, bring 3/4 cup of water to a boil in a medium saucepan. Add 2 tablespoons of the ginger and 1 tablespoon of the garlic, reduce heat. and simmer for 15 to 20 minutes.
2. Add the lemongrass and tamari and continue cooking until the liquid reduces to about 1/3 cup. Strain and cool.
3. Blend the sauce in a blender with the rice vinegar, lemon juice and wasabi until well combined. Reserve.
4. In a food processor, chop chicken breast at high speed, until finely minced. Add the remaining tablespoon of ginger and garlic, scallions, egg white, pepper, salt and oil and mix well.
5. Arrange wonton skins on a flat surface. Place 1 heaping teaspoon of chicken mixture in the center of each wonton. Brush edges with water. Fold into half-moons and lightly pinch edges together to ensure a good seal. (May be frozen at this time for future use.)
6. Lightly coat a large sauté pan with canola oil. Arrange wontons in a single layer in sauté pan. Sear bottoms only to a golden brown color. Transfer to steamer and steam for 3 to 5 minutes.
7. Serve the gyoza with the dipping sauce on the side.
Main photo: A trio of salsas — yellow pepper, pico de gallo and chipotle — make for easy, healthy party foods. Credit: Canyon Ranch Spa
There are so many ways to enjoy chestnuts. A wonderful winter treat, chestnuts are delicious fresh, served either pan- or oven-roasted, or as an out-of-hand snack. They can also be dried, and when reconstituted, have a wonderful toothsome quality. The Italians in the northern region of Piedmont slow cook dried chestnuts in the oven in a mix of honey and wine. They then serve these smoky sweet delights with slices of lardo or salami.
Popular in northern Italy's Piedmont region is a mound of chocolate-chestnut puree topped with spiked whipped cream — a melt-in-your-mouth delight. It's called Monte Bianco, White Mountain, because the dessert looks like the snow-capped Alps. Many Italians elaborate on the theme and scatter candied violets and crushed candied chestnuts on the "mountain"to look like flowers and rocks.
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Chestnut flour, made of ground dried chestnuts, makes wonderfully flavorful breads and desserts.
Leave it to the Italians to create a dessert that is not only gluten-free, but also sugar-free. Castagnaccio, a traditional dessert from Tuscany, is made with chestnut flour, which is so naturally sweet it needs no added sweeteners. Like so many traditional Italian recipes, it makes use of locally grown ingredients — chestnuts, olive oil, rosemary and nuts. Savory-sweet, with aromatic hints of rosemary, this cake is made with olive oil, not butter, so it's ideal for vegans.
This cake is mentioned in a 1553 book by Ortensio Landi that notes it was created in Lucca, a province of Tuscany, so I asked my favorite chef from Lucca, Aurelio Barattini, for his recipe.
Tuscany's Chestnut Cake (Castagnaccio)
Courtesy: Chef Aurelio Barattini of Antica Locanda di Sesto in Lucca, Italy
Prep time: 5 minutes
Bake time: 40 minutes
Total time: 45 minutes
Yield: 6 to 8 servings
Note: The cake stays moist for several days, and is terrific served with a glass of Vin Santo or muscato dessert wine.
1/3 cup raisins
5 1/2 ounces chestnut flour, about 2/3 cup
Pinch of salt
1 cup cold water
6 tablespoons olive oil
2 to 3 tablespoons fresh rosemary leaves
1/3 cup walnuts and/or pine nuts
1. Preheat the oven to 390 F.
2. Put the raisins into a small bowl and moisten them with a few tablespoons of boiling water to plump them. Drain and reserve.
3. Sift the chestnut flour and salt into a large bowl. Slowly whisk in 1 cup of cold water and beat until the mixture is smooth. Stir in the reserved raisins, 2 tablespoons of oil and 1 tablespoon of rosemary leaves.
4. Grease a baking pan with 2 tablespoons of oil. Pour the batter onto the pan. The batter should be less than a 1/2-inch high. Scatter the top with the walnuts and/or pine nuts, if using, remaining rosemary, and drizzle with remaining 2 tablespoons of oil.
5. Bake for 20 minutes, then lower the oven temperature to 350 F and bake for an additional 15 to 20 minutes, until firm and golden brown.
Monte Bianco
Courtesy: "Dolci: Italy's Sweets" by Francine Segan (Stewart, Tabori & Chang)
Prep time: 15 minutes
Cooking time: 40 minutes
Total time: 55 minutes
Yield: 6 servings
1 pound fresh chestnuts*
2 1/2 cups milk
3/4 cup sugar
2 tablespoons fennel seeds
2 ounces best-quality bittersweet chocolate, finely chopped
1/4 cup plus 1 tablespoon brandy or rum
1 teaspoon vanilla extract
1 cup heavy cream
3 to 4 vanilla meringue cookies, coarsely chopped
2 to 3 candied chestnuts, marron glace, chopped, optional
Candied violets, optional
1. Pierce the skin of each chestnut with a knife. Boil them in a large pot with lots of water, until tender, about 20 minutes. Allow to cool only slightly. It's much easier to peel them while they're warm.
2. Combine the milk, 1/2 cup of sugar and fennel seeds in a medium saucepan and heat over a low flame to release the fennel's flavor, about 5 minutes. Strain and return the liquid to the saucepan. Add the chestnuts and simmer for 20 minutes.
3. Put the warm chestnut mixture into a food processor along with the chocolate, 1/4 cup of the brandy and vanilla extract. Pulse to blend and then process until very smooth. Allow to cool to room temperature, then cover with plastic wrap, and refrigerate for at least one hour and up to 2 days.
4. To assemble: Put a tall glass upside down into the center of a serving plate. Press the chestnut mixture through a potato ricer into a mountain-shaped cone around the glass. Remove the glass.
5. In a large bowl using an electric mixer whip the cream with 1/4 cup of the remaining sugar until peaks form. Stir in the remaining tablespoon of brandy.
6. Fill the hollow left by the glass with whipped cream and top the chestnut "mountain" with more whipped cream. Sprinkle with the meringues and candied chestnuts, if using. If you like, arrange a few candied violets around the base. Serve immediately.
* Note: You can also make this dessert with ready-roasted chestnuts, available in glass jars in most supermarkets.
Main photo: Castagnaccio, a traditional dessert from Tuscany, is made with chestnut flour, which is so naturally sweet it needs no added sweeteners. Credit: Aurelio Barattini
A new cookbook serves up breakfast inspiration. Eight innkeepers who have served more than 184,200 breakfasts in their collective 150 years of feeding happy guests joined together to write "Eight Broads in the Kitchen" (Winters Publishing, 2014).
The book includes advice on stocking your pantry and a wide range of sweet and savory dishes and many muffins, scones, waffles and breads. Recipes include unusual breakfast fare like refreshing chilled peach soup, Maryland blue crab quiche and birchermuesli, a classic Swiss dish of rolled oats, fruit and nuts created by Dr. Maximilian Bircher-Benner in the early 1900s as a health food.
Below are six recipes that range from those simple enough for a workday to others perfect for a leisurely weekend, and all sure to brighten any morning.
Pineapple Napoleon
The William Henry Miller Inn
Prep time: 15 minutes
No cooking time
Yield: 8 servings
1 ripe pineapple
8 ounces cream cheese, softened
1/2 cup sour cream
4 tablespoons pineapple ice cream topping, such as Smuckers
3/4 cup sifted confectioners sugar, plus more for dusting
Dash of salt
Fresh berries, for garnish
1. Remove top of pineapple and cut rind off so that you are forming a "square." Slice pineapple into thin square slices. Use an apple or pineapple corer to remove the tough center.
2. Using a sharp knife, carve out the good pineapple inside the rind of the pineapple to use as "center slices."
3. Mix cream cheese, sour cream, ice cream topping, confectioners sugar and salt, and stir until creamy.
4. Layer slices of pineapple with cream. Each serving uses 3 or 4 slices of pineapple. Top with fresh raspberries, strawberries, or your choice of berries, and a generous sprinkling of confectioners sugar.
White Chocolate and Cranberry Scones
The White Oak Inn
Prep time: 10 minutes
Baking time: 12 minutes
Yield: 12 to 14 scones
The secret to good scones is to keep all the ingredients cold and handle the dough as little as possible.
2 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
2 eggs
1/2 cup half-and-half or heavy cream
1/2 cup white chocolate chips
1/2 cup dried cranberries
1. Preheat the oven to 425 F.
2. Mix together flour, sugar, baking powder, and salt. Cut in butter, using either the pulse setting on a food processor or by hand with a pastry blender. Mixture should resemble coarse crumbs, with no visible chunks of butter.
3. Separate one of the eggs, setting the white aside. Beat the yolk with the other whole egg and the half-and-half. Add this to the dry mixture, along with the white chocolate chips and cranberries. Stir with a fork until barely mixed.
4. Turn dough onto a floured board and knead gently, about 6 to 8 times. Roll or pat dough out to 1/2-inch thickness. Cut into rounds with a biscuit cutter.
5. Place on an ungreased baking sheet about an inch apart and brush the tops with the reserved egg white.
6. Bake for 10 to 12 minutes or until top is golden brown.
Winter Publishing, 192 pages, 2014
Blueberry Cornmeal Pancakes
The Beechmont Inn Bed and Breakfast
Prep time: 5 minutes
Cooking time: 20 minutes
Yield: Sixteen 4-inch pancakes
Cornmeal adds a delightful crunch and bit of sweetness.
2 cups flour, plus 1 tablespoon for blueberries
1 cup ground cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1 cup plain yogurt
1 1/2 cups milk
4 large eggs
6 tablespoons unsalted butter, melted
1 teaspoon vanilla
2 tablespoons grated orange zest
2 cups blueberries
1. In large bowl, combine the 2 cups of flour, cornmeal, sugar, baking powder, baking soda, cinnamon and salt. Use a whisk to blend.
2. In a separate smaller bowl, blend the yogurt, milk, eggs, melted butter, vanilla and orange zest.
3. Pour the liquid ingredients into the flour mixture and blend, being careful not to overmix. Lightly coat the blueberries with a tablespoon of flour and add blueberries to mixture.
4. Preheat an electric griddle to 350 F. Cook pancakes on hot griddle until done.
5. Serve with warm syrup and your favorite bacon or sausage.
Crustless Veggie Quiche
The White Oak Inn
Prep time: 10 minutes
Cook time: 40 minutes
Yield: 6 servings
Vary the vegetables based on what's in season. Change the seasonings with the ingredients: For an Italian twist combine tomatoes, onions and artichokes and Parmesan with traditional Italian herbs such as oregano, basil and parsley. For a Mexican flair, use chorizo, green chilies, tomatoes and onions, topped with Monterey jack cheese.
2 tablespoons butter
1 cup diced onion
1 large yellow or green zucchini, sliced into 1/4-inch slices
1 teaspoon dried basil
1 teaspoon dried oregano
5 eggs
3/4 cup milk
1/4 cup flour
1 teaspoon baking powder
1 cup fresh diced tomatoes
1/2 cup cheddar cheese, shredded
1 cup feta cheese, crumbled
1. Preheat the oven to 350 F. Spray a 9-inch pie plate with cooking spray.
2. Melt butter in a skillet and sauté the onion until translucent. Add the zucchini. Sprinkle with basil and oregano. Sauté for about 3 or 4 minutes.
3. Combine the eggs, milk, flour and baking powder in a blender or food processor.
4. Spread the onion/zucchini mixture in the bottom of the pie plate. Spread the diced tomatoes, cheddar and feta cheeses evenly over top. Gently pour the egg batter over all.
5. Bake for about 40 minutes or until set in the middle. Let sit for 10 minutes before slicing into 6 wedges.
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Raised Waffle
Brampton Bed and Breakfast Inn
Prep time: 10 minutes, plus refrigerate overnight
Cook time: 20 minutes
Yield: 8 waffles
These waffles are light and crispy on the outside and soft on the inside. The batter is best made in advance and will keep refrigerated for up to three days.
2 1/4 cups whole milk, divided
1 tablespoon dry yeast
2 cups unbleached flour
2 tablespoons ground cornmeal
1 teaspoon salt
1 tablespoon granulated sugar
1 stick, 4 ounces, unsalted butter, melted
2 large eggs, lightly beaten
1. Put the 1/4 cup milk into a large mixing bowl and sprinkle yeast on top. Let stand for 5 minutes. Yeast will dissolve and start to bubble.
2. In a separate large bowl, mix flour, cornmeal, salt and sugar. Set aside.
3. To another large bowl, add the 2 cups warmed milk (make sure milk is less than 110 F or it will kill the yeast), melted butter, eggs and bubbly yeast mixture, and whisk until everything is well incorporated. Add flour mixture 1/2 cup at a time, whisking vigorously after each addition. The batter should be smooth.
4. Cover with plastic wrap and set bowl on a large rimmed cookie tray to catch the overflow if necessary, as the batter will double in volume. Refrigerate overnight.
5. In the morning, preheat the waffle iron to high.
6. Whisk batter and then it will deflate. Let batter rest for 15 minutes at room temperature.
7. Pour about 3/4 cup of batter per waffle onto hot waffle iron. Bake until waffles are golden and edges are crisp.
8. Serve topped with warm maple syrup, any berries of your choice, or lightly sweetened fresh pineapple.
Garden Baked Eggs
Chambered Nautilus Bed and Breakfast Inn
Prep time: 5 minutes
Cook time: 20 to 30 minutes
Yield: 6
The real secret to this recipe is the thyme. It enhances the flavor of both the eggs and veggies. Serve with your favorite muffins, breads or potatoes.
12 eggs, 2 per person
1/2 cup half-and-half
Salt and pepper
1 teaspoon thyme (dried or fresh)
2 cups of your favorite chopped vegetables such as green and red peppers, asparagus, broccoli, zucchini, yellow squash, mushrooms, green onions
1/2 cup cheddar cheese, shredded (to sprinkle on top)
Chives, chopped
1. Preheat the oven to 350 F. Spray six (6-ounce) ramekins with cooking spray.
2. Blend eggs, half-and-half, salt, pepper and thyme (a 4-cup measuring cup with pouring spout is useful).
3. Fill ramekins with 1/3 cup chopped vegetables.
4. Put egg mixture in ramekins over the vegetables. Top with cheddar cheese and chives.
5. Bake for 20 to 30 minutes or until set.
Main caption: Cornmeal is added to these blueberry pancakes for a delightful crunch and bit of sweetness. Credit: "Eight Broads in the Kitchen"
You can order espresso in dozens of ways: corto, a shot made with just a little water, or lungo, a shot made with more water. Ask for a splash of milk or foam and you get caffé macchiato, "marked" coffee and, of course, with lots of foam for classic cappuccino. There are many riffs on caffé corretto, espresso "corrected" with a splash of spirits.
But in addition to the long list of standards, each of Italy's 20 regions has several specialty coffee drinks little known in the United States.
Here are five of my favorites, including a gorgeous bay leaf-infused spiked espresso, a riff on Negroni, and three iced coffee drinks.
Three-layer Espresso "Float" (Galleggiante)
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This hot coffee drink is popular in the province of Lucca in Tuscany. A shot of espresso "floats" over warm spirits infused with aromatic bay leaf, creating three distinct layers: spirits, espresso and its crema. The bay leaf adds a surprisingly delightful aroma and flavor to espresso.
Ingredients, per serving
2 tablespoons each rum, cognac and Sassolino
1 heaping tablespoon granulated sugar
1 bay leaf
1 thick strip lemon peel, including white pith
1. Combine the spirits, sugar and bay leaf in a heatproof container and heat using the steam wand. Pour into a short glass, reserving the bay leaf for garnish.
2. Carefully place the lemon peel on top of the spirits and set the glass under the espresso machine so the espresso pours onto the lemon, a technique that allows the espresso to "float" on top of the liquor. Insert the bay leaf and serve.
Salento-Style Iced Coffee (Caffé in Ghiaccio Salentina)
This is a shot of espresso served over ice sweetened with homemade almond syrup. Invented in the 1950s in the Salento province of Puglia, it's still one of southern Italy's most popular summer drinks.
Homemade almond syrup
Latte di mandorla
Makes 1 quart
2 pounds blanched almonds
4 cups water
8 ounces granulated sugar
1. Grind the almonds, a little at a time, in a mortar and pestle or food processor slowly adding water throughout until a homogenous paste.
2. Let rest, for 3 to 6 hours, stirring occasionally, and then strain through a fine cloth. Discard the almonds. Stir in the sugar until dissolved. Store in a sealed container in the refrigerator for up to 2 weeks.
Creamy Espresso Slushy (L'Espressino Freddo)
Serves 2
2 long shots espresso
2 teaspoons granulated sugar, plus more to taste
1 cup whipped cream
2 savoiardi or other cookies, optional
1. Put the hot espresso and sugar in a shaker with several ice cubes and shake until cold. Divide half of the strained cold espresso between 2 martini glasses.
2. Stir the remaining cold espresso into the whipped cream until just combined, spoon over the espresso and serve with a cookie, if you like.
Negroni "AJ" from Florence
Negroni, invented in Florence circa 1919, gets an update in the town of its origin. Created by Italy's coffee expert Andrej Godina for ditta Artigianale, a cutting-edge new coffee bar in Florence, a shot of espresso is added to the classic cocktail recipe, creating a pleasing hint of bitterness and added depth of flavor and aroma.
Serves 1
1 ounce sweet vermouth
1 ounce gin
1 ounce Campari
1 shot freshly brewed hot espresso
Orange slice
Lemon peel
Fill a short chilled glass with lots of ice. Pour the ingredients into the glass and stir well. Top with hot espresso. Garnish with orange slice and lemon peel.
Espresso in a Shaker (Caffé Shakerato)
One of Italy's most popular ways to enjoy iced coffee north of Rome is shakerato, hot espresso shaken with ice in a cocktail shaker, then strained into a martini glass.
1 long shots freshly brewed espresso
Sugar syrup
1. Combine the freshly brewed espresso, sweeten to taste with sugar syrup, and 3 to 4 ice cubes into a cocktail.
2. Shake vigorously until cold, about 10 seconds.
3. Strain into a martini glass. Open the shaker, and using a spoon, remove the coffee foam, placing a little on top. Serve immediately.
Main caption: Three-layer Espresso "Float" (Galleggiante) has a shot of espresso floating over warm spirits, infused with a bay leaf. Credit: Antica Locanda di Sesto
Succulent summer tomatoes are a distant memory, but luckily wonderful pasta sauce can be made with fall's beautiful bounty of pears and pumpkins.
My passion for pasta with fruit began while researching my first cookbook "Shakespeare's Kitchen," during which I discovered the many sweet-savory pasta dishes of the Renaissance. Now, I'm always on the lookout for fruit and pasta pairings when in Italy and constantly pester my Italian friends to send me recipes. In Italy you'll find pasta paired with all sorts of fruit, both dried and fresh — prunes, dates, oranges and lemons — each adding lovely color, brilliant acidity and delicate sweetness to the sauces.
Pears and pasta
I'm especially partial to pears as they stand up nicely when cooked and add a savory sweet fresh flavor. Grating fresh pear onto pasta tossed with simple jar tomato sauce makes it taste delicately sweet. Adding diced pear to a simple mac 'n' cheese adds crunch and a surprisingly almost wine note to a simple dish.
Pear is a popular ravioli filling as it pairs so wonderfully with cheese. A classic pear ravioli from the Lombardy region is casconcelli, a decadently delicious, very unusual ravioli, made with an odd but oh-so-tasty assortment of ingredients: sausage, roast beef, raisins, crushed almond cookies and pears. Making ravioli can be a little daunting, so I was thrilled to discover that in Italy they often use the ravioli filling as condiment for dried pasta! Called ravioli aperto, or "open ravioli," it uses ravioli filling as a sauce, as was popularized by the famous Italian chef Gualtiero Marchesi, who first introduced it back in the '80s. Nowadays, many Italians, pressed for time, forgo ravioli-making and turn the filling into a free-form sauce for pasta. The flavors are the same and it saves time.
"Open" Pear Ravioli (Casoncelli alla Bergamasca "Aperto")
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Yield: 4 servings
From "Pasta Modern: New & Inspired Recipes from Italy" by Francine Segan (Stewart, Tabori & Chang)
The pear filling for casoncelli, ravioli from the Bergamo section of Lombardy, makes an exceptionally tasty, very unusual sauce for any shape of dried pasta.
3 tablespoons butter
2 ounces pancetta or bacon, diced
1 sweet sausage
¼ pound roast beef, thinly sliced then cut into strips
1 garlic clove, minced
3 to 4 small fresh sage leaves
1 large pear, thinly sliced with peel left on
2 tablespoons golden raisins
1 cup chicken broth
1 pound calamarata or any shape pasta
Zest of ½ lemon
Grana padano or other aged cheese
Ground cinnamon
½ bunch fresh parsley
Salt and pepper
2 to 3 amaretti cookies, crushed, optional
1. Melt the butter in a large skillet over medium high heat.
2. Add the pancetta and cook until crisp, about 5 minutes.
3. Remove the meat from the sausage casing and crumble into the pan; cook until browned.
4. Add the roast beef, garlic, whole sage leaves, pear, raisins and broth.
5. Cook the mixture until the pears are soft, about 5 minutes.
6. Meantime, cook the pasta in boiling, salted water until almost al dente.
7. Drain and toss into the sauce. Stir well and cook, adding cooking liquid, if needed, until al dente.
8. Stir in the zest, ⅓ cup of grated cheese, cinnamon, freshly grated nutmeg and minced parsley to taste, until well amalgamated. Season with salt and pepper and serve topped with more shaved or grated cheese and a sprinkling of amaretti crumbs, if using.
Pumpkins and pasta
More from Zester Daily:
» Pumpkin risotto for Thanksgiving
In Italy all sorts of pumpkins and fall squash are incorporated into pasta sauces, lasagna, ravioli and gnocchi. You can add diced roasted pumpkin to meat sauce or layer it into lasagna for a savory touch of fall. You can top virtually any pasta dish with thin slices of fried pumpkin for a pop of texture and sweetness.
Pumpkin is especially delicious added to one of Italy's most iconic pasta dishes: carbonara — hot pasta tossed with raw egg to create its own creamy sauce, punctuated by crisp bits of pancetta and a shower of grated cheese.
It would be difficult to improve on that magical combination of simple ingredients, but by substituting caramelized onions and pumpkin in place of the pancetta, it not only turns it into a vegetarian delight, but creates an even more creamy sauce.
Pumpkin Pasta Carbonara
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
From "Pasta Modern: New & Inspired Recipes from Italy" by Francine Segan (Stewart, Tabori & Chang)
1 large onion, thinly sliced
Olive oil
2 cups diced pumpkin or kabocha squash, seeds and skin removed
Salt and pepper
1 pound pasta, any shape
2 eggs
Pecorino or other aged cheese
1. In a large frying pan over medium heat, cook the onion in 2 tablespoons of oil until the onion is very soft, about 8 minutes, then raise the heat to high and continue cooking until golden and caramelized, about 4 more minutes. Remove the onions from the pan and set aside.
2. In the same pan, adding another tablespoon or 2 of oil, fry the squash until tender and golden at the edges, about 8 minutes. Return the onions to the pan, season with salt and freshly ground black pepper, and keep warm.
3. In a large serving bowl, beat the eggs with 2 heaping tablespoons of grated pecorino cheese.
4. Cook the pasta in boiling, salted water until al dente. Drain and toss in the egg mixture, stirring until creamy, then stir in the hot onion-squash mixture. Serve topped with grated or shaved cheese.
Main photo: Pumpkin is especially delicious added to one of Italy's most iconic pasta dishes: carbonara. Credit: "Pasta Modern" (Stewart, Tabori & Chang) by Francine Segan
Willy Wonka might not agree, but not all chocolate is created equal. To find out what makes the difference between a $1 candy bar and an artisanal, single-origin chocolate, I went to Tuscany, Italy, to tour the headquarters of Amedei, a four-time winner of the Oscars of chocolate — the coveted Golden Bean award. There I went on a guided tasting of chocolate that Food & Wine Magazine calls "the world's best."
My visit began with a tasting of the various Amedei products, including tiny bars called Napolitains, assorted handmade pralines, and finally the best hot chocolate I've ever tasted, dense and rich with a hint of toasted almonds.
Amedei is the only Italian chocolate company that supervises chocolate production at every stage, from growing the cocoa bean to the finished product. During the visit, Cecilia Tessieri, owner of the Amedei chocolate company, explained chocolate's complexity and gave an insider's peek at how the pros taste chocolate.
More from Zester Daily:
» Tuscany's intense chocolate treats
» Chocolate and wine pairings
» From cacao to candy
» A gift of handmade candy
Chocolate tasting tips
Tessieri says that to truly appreciate fine chocolate, you must use all five of your senses.
See. Start with your eyes. Great chocolate should have a nice sheen, but not be too glossy. Too glossy means that instead of using only expensive cocoa butter, less costly vegetable oils were added.
Hear. Break off a piece. Do you hear a snap? That's a sign that the cocoa butter was properly crystalized.
Smell. Fine chocolate offers lovely complex aromas, and depending on where it's from, may show off hints of toasted almonds, honey or dried fruit. Defective or lesser chocolate smells burnt or metallic.
Touch and taste. Put a small piece of chocolate onto the center of your tongue, but don't chew! Fine chocolate has multiple flavor levels and chewing doesn't allow time for them to reveal themselves. Cocoa butter is solid at room temperature, but soft at body temperature, giving us the chance to experience the silky feel of the chocolate as it melts in the mouth.
How chocolate is made
The visit continued with a video on harvesting chocolate and then a tour through Amedei's facility for converting cacao beans into award-winning chocolate. "It all starts with the cocoa beans," said Cecilia, holding a handful of aromatic toasted cocoa beans. A single cacao tree bears about 30 usable pods each year, yielding roughly 1,000 cacao beans, enough for about 2 pounds of chocolate.
The mature pods are handpicked and then carefully cut open so as not to damage the beans, which must remain intact to maintain a full chocolate flavor. When a cacao pod is first opened, it has no hint of chocolate fragrance. Instead, the white fruit pulp has a lovely peach and tropical flower aroma and a fruity tart-sweet flavor.
The pulp and the beans are pulled out of the pod and placed in a container, often a simple wooden box lined with banana leaves, where it is left for seven to nine days. The beans ferment in the pulp's juices, infusing them with additional flavor. They are then spread out to dry in the sun for about a week where they are gently turned, often by women on tiptoe, in what Cecilia calls the "the cacao dance."
When the beans arrive at Amedei, Cecilia begins the process of converting these precious cacao beans into chocolate.
1. Cecilia does a "cut test," slicing a sample of the beans in half to confirm their quality. Cacao beans must be perfect to be included in Amedei chocolate—uniform and smooth.
2. Then they are roasted in special proprietary indirect fire equipment.
3. After that, the concasseur, or nibbing machine, separates the husks from the beans to obtain tiny bits of cacao beans, the "nibs."
4. Next, the nibs are ground into a thick paste called cocoa mass. I tasted the warm, fragrant mass and found it perfect, but Cecilia explained that it was still too acidic and dense. The missing crucial step is called "conching." a slow, gentle grinding process lasting 72 hours that results in a silky smooth chocolate with perfect flavor. Finally comes tempering, melting the chocolate to just the right temperature to crystallize the cocoa butter. At this stage, the chocolate is ready to be made into the various Amedei products.
Cacao pod
From around the world
Cru, a French term meaning "growth," refers to wines from a particular area. Since the '80s the term is also used with other products that change flavor depending on where they're made, including beer, whisky and chocolate.
"Chocolate can taste very different depending on where it comes from," explains Cecelia during our tour. She scours the globe in search of the very best tasting beans. She illustrated those differences in a guided tasting of Amedei's Cru line, which includes chocolates made exclusively from cocoa beans from various countries, explaining the special aroma and taste of each:
Delicate, creamy taste with a lovely long-lasting finish.
Smells like hot chocolate with hints of lavender and herbs.
Rich with lovely hints of citrus and mint that almost tingles on the tongue.
Delicate roasted cacao aroma and the intriguing scent of a forest in the fall. The taste is just as complex, with a sequence of flavors revealing themselves, from green tea to pistachio and almonds to tropical fruit.
Fabulously complex aroma of dates, figs, apricot jam and ginger with a touch of carob, olives and freshly cut wood. The taste delivers all that the aroma promises, with the tang of candied orange peel and jam and richness of butter. Deep dark chocolate taste, yet not at all bitter.
Gourmet aromas of cocoa powder, Cuban cigars and a summer garden filled with fresh tomatoes with a taste of walnuts, vanilla and sweet persimmons.
Delicate aroma of sugar, warm melted butter, dried fruit and sandlewood. Naturally nutty taste of hazelnut, walnut, almond and cashew with slightly spicy hints. Intense flavor that is long lingering and rich.
Groups of at least four, and up to ten guests, can schedule a tour of Amedei in Italy. For information and reservations, go to their website, call 011-39-0587-48-4849 or e-mail email@example.com
There is one Amedei store in the United States, so if you can't get to Italy, you can visit their shop at 15 East 18th St. in New York City, which features daily free samplings.
This flourless cake has a crisp, macaroon-like top layer and a dense, incredibly moist center. As the cake cools, it collapses just a little, creating a pretty webbing on the delicious crust. It's made with only five ingredients, so be sure to use only quality chocolate like Amedei. A must-try classic! Recipe is in "DOLCI: Italy's Sweets" by Francine Segan (Stewart, Tabori & Chang, 2011)
Note: The cake's total time includes 20 to 30 minutes of rest time.
- 7 tablespoons, 3 ½ ounces, unsalted butter, plus more for the pan
- 7 ounces dark chocolate, 70% cacao or higher, preferrably Amedei
- 1 cup granulated sugar
- 4 eggs, separated
- 2 tablespoons potato or cornstarch
- Preheat the oven to 350 F. Butter the bottom and sides of a 9-inch spring form cake pan .
- Melt the butter and chocolate in a small bowl, either in the microwave or over a saucepan of gently boiling water.
- In a large bowl beat the sugar and egg yolks with an electric hand held mixer until creamy and pale yellow. Add the chocolate-butter mixture and beat until creamy. Add the potato starch and mix until well combined.
- In a separate bowl, beat the egg whites until stiff. Slowly, using a spatula, fold the egg whites, a little at a time, into the chocolate mixture until combined.
- Spread the batter evenly into the prepared pan. Bake for about 20 minutes, until just set in the center. Don't over-bake.
- The cake will continue to set as it cools. Allow it to rest for about 30 minutes before cutting it until it collapses and the top crust cracks a bit.
- Serve warm or at room temperature.
I am not a licorice-lover — far from it — but I have become fanatic about the anise-scented fennel.
The first hint came when I had it slow-braised with a roast and reduced to a mild, sweet, and meltingly delicious vegetable with just the barest hint of anise. The next step was roasting it with Parmesan cheese, which only a fool would turn down. My conversion experience came when I was presented with thinly sliced raw fennel, served in a bowl of lemony ice water, after a meal in Sorrento, Italy.
As a confirmed fennel fanatic and evangelist, my tip for first-timers or skeptics is to try fennel that has been mellowed out through cooking. Chances are you will soon find the sweet, delicately nuanced aroma and flavor of raw fennel also enticing.
More from Zester Daily:
» Making the most of fennel tops
» Garden vegetable recipes for summer
Five reasons to love fennel
- It's versatile. You can't really go wrong with fennel, whether you cook it or eat it raw. And all three parts — the base, stalks and feathery leaves — are edible. The bulb is the part most commonly used, cooked with meat, braised on its own, or used in salads or on sandwiches. The stalks can be used for soups, stocks and stews, while the leaves can be used as you would herbs such as parsley, dill, or tarragon.
- Easy to prepare and enjoy raw. You can slice fennel thinly, and mix with a vinaigrette on its own, or toss with a green salad or potato salad. It's fast, simple, and delicious.
- Easy to cook. For those who don't like the anise scent and flavor of fennel, try cutting the bulbs into large chunks, and roast them under a chicken or other meat or fish. And no one I know can resist fennel lightly sautéed in wine, cooked in cream, or roasted in the oven with Parmesan.
- Low calories and high nutrition. One cup of sliced fennel has only 27 calories, but large amounts of vitamin C, folate and potassium.
- Its phytochemicals promote health and may fight cancer. Fennel contains many health-promoting phytochemicals, naturally occurring chemical compounds such as the antioxidants rutin and quercitin, and other kaempferol glycosides that also give fennel strong antioxidant activity. But perhaps the most interesting phytonutrient in fennel is anethole — the primary component of its volatile oil, which has antimicrobial and antifungal properties. In animal studies, the anethole in fennel has reduced inflammation and helped prevent cancer. One study showed that anethole stopped breast cancer cells from growing. Researchers have also proposed a biological mechanism that may explain these anti-inflammatory and anticancer effects by showing how anethole is involved in the shutting down of an intercellular signaling system, thus stopping tumor growth.
Of course, the main reason to love fennel is that it is delicious. One of the simplest ways to cook it is this recipe from Jane Grigson's "Vegetable Book." Grigson also turns out to be a fennel fanatic, and notes: "My favorite fennel dish, the best one of all by far. The simple additions of butter and Parmesan — no other cheese will do — show off the fennel flavor perfectly. The point to watch, when the dish is in the oven, is the browning of the cheese. Do not let it go beyond a rich golden-brown."
Fennel Baked With Parmesan Cheese
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings as a side dish
6 heads fennel, trimmed, quartered
2 tablespoons butter
freshly ground pepper
3 tablespoons (or more) grated Parmesan cheese
1. Cook the fennel in salted water until it is just barely tender.
2. Drain it well and arrange in a generously buttered gratin dish.
3. Be generous, too, with the pepper mill.
4. Sprinkle on the cheese.
5. Put into the oven at 400 degrees for 15-20 minutes, or until the cheese is golden brown and the fennel is bubbling vigorously in buttery juices.
Fennel Salad
You can make this salad as simple or as fancy as you like. Adding sweet dates and salty capers or olives make it exotic, but when you have fresh fennel all you really need is a light vinaigrette.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Yield: 2 servings
2 fennel bulbs, thinly sliced, by hand or with a mandoline
Black olives, capers, dates (about 2 tablespoons each, or to taste), optional
Juice of one lemon
3 to 4 tablespoons olive oil
Salt and pepper to taste
1. Rinse the fennel and slice very thinly. Also slice the dates and olives, if you're adding them.
2. Toss the fennel with the dates, olives and capers.
3. Whisk the lemon juice and olive oil together with a pinch of salt and pepper.
4. Dress the salad and toss to coat well.
Main photo: Fennel in the field. Credit: Terra Brockman
Our forefathers weren't thinking of holiday fare or locavores when they signed the Declaration of Independence, but the Fourth of July fortuitously falls at a time of fabulous local food abundance. And seeking out local food is the patriotic thing to do. Fresh fruits and vegetables connect us in a literal and visceral way to our land, and buying them is good for our local environment, farmers and economies. Your purchase will support your community, give you an opportunity to interact with your local growers and food artisans, and provide you with the best-tasting food around.
More from Zester Daily:
» Buying local makes economic sense
While the Fourth doesn't have the same gastronomic weight as the winter holidays, the possibilities are endless, but should start with whatever looks good at your local farmers market. If you don't want to commit to a wholly local Fourth, just feature one local food — maybe the mint in your julep, the cabbage in your slaw, or the chicken on your grill. Or buy some local tomatoes, herbs, and cheeses and have a localicious pizza party.
Make this the year you declare your independence from high-fat, high-sugar crackers, chips, dips, cookies, and other processed holiday foods. Swap them out for low-calorie, high-nutrition fruits and vegetables from local farms, and this will be your best Fourth ever!
If you need help finding local foods, enter your ZIP code into Local Harvest. In just a few clicks, you'll find many ways to connect with local producers and celebrate food sovereignty by eating fresh, delicious foods from your local farms and gardens.
Cool Mint Soda
Mint is an all-time favorite for keeping cool in the summer, but chamomile, or lemon verbena, or any herb that strikes your fancy will also work in this recipe. Double it if you're expecting a crowd.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Yield: 6 servings
1 cup sugar
1 cup water
1 cup fresh mint leaves, coarsely chopped
Mint sprigs for garnishing
Sparkling water
1. Make simple syrup by dissolving the sugar in the water in a saucepan over medium heat.
2. Turn the heat off and stir in the chopped mint leaves. Let sit for a couple of minutes. When the mixture is cool, strain the mint leaves out.
3. Add two to four tablespoons (to taste) of the mint syrup to a glass of sparkling water. Add a mint sprig as a garnish.
Grilled Stuffed Peppers
Use red, yellow or green bell peppers, or Italian or Hungarian sweet peppers.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Yield: 6 servings
3 sweet peppers, halved
8 ounces mozzarella cheese (sliced)
1 large tomato, chopped
6 sprigs basil
Salt and pepper to taste
Olive Oil
1. Cut each pepper in half and remove seeds. Fill each pepper with the chopped tomato, and drizzle olive oil over the top of the tomatoes.
2. Add a slice of mozzarella on top of the tomatoes, and then add a dash of salt and pepper and a sprig of basil.
3. Place the filled pepper halves on a hot grill, but not directly over the flame. Cover and grill for about 30 minutes, or until the pepper is soft.
Parsley Pesto Potatoes, Grilled
Herb pesto is quick and easy to make in a food processor. Make a double batch, and use the extra on crackers or sandwiches.
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Yield: 6 servings
1 cup fresh parsley, stems and leaves
1 cup pecans (you can substitute walnuts or pine nuts)
¼ cup hard cheese such as romano, grated
¼ cup olive oil
1 clove garlic, minced
Salt, to taste
1 to 2 pounds small new potatoes (or large potatoes cut into chunks)
1. To make the parsley pesto, put all the ingredients, except the potatoes, into a food processor and blend until well mixed.
2. In a large mixing bowl, toss the potatoes with the pesto.
3. Place the potatoes on a piece of foil on a hot grill, away from the direct flame. Cover the grill and cook until tender, about 30 to 45 minutes, depending on the size of the potatoes. When you can easily pierce them with a fork, they're done. Top with extra pesto if you like.
Grilled Peaches with Tart Cherries
While the grill is still hot, make this quick, easy, and delicious dessert. If you have a big group, slice up some local watermelons, muskmelons, and honeydew melons on the dessert table alongside the grilled peaches.
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Yield: 6 servings
3 peaches
1 cup tart cherries, pitted
½ cup honey
Olive oil
1. Cut the peaches in half and remove the pits. Coat the peaches in olive oil. If you have a citrus-infused olive oil, that is particularly nice!
2. Fill each peach half with some cherries, and drizzle with honey.
3. Place the peaches on the medium-hot grill for 10 to 15 minutes, or until soft.


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subset: commoncrawl


text:
We can make a private db on Android.
For the private db, other apps can not even see where the db file is.(The db file is not listed)
How Android implemented this? Is it just filesystem feature?
On Linux filesystem(says it is ext4), if we set
chown root:root db-file and
chmod 700 db-file, other users can do listing the file. This is what I'm confusing.


text:
Italki Language Challenge 1/28/13
I think I've completed the Italki Challenge for this month. Hopefully I qualify for the video lessons. I've had a few language tutoring lessons these past few weeks and am really glad I found Italki. During the challenge, there have been some moments of frustration along with small victories. I hope a year from now when there is possibly a new challenge, I'll have improved markedly in my target languages. May the day that I can speak on everyday topics in these languages soon come~
Please enter between 0 and 2000 characters.
No corrections have been written yet. Please write a correction!
Write a correction
Please enter between 25 and 8000 characters.
More notebook entries written in English
- Help me with my english skills
- My first conversation with a teacher at italki
- Hello I'm Tania
- Home.
- My car


text:
Book your room at Edinburgh Lodges
Please enter your travel dates.
Get an overview of this hotelSuburban hotel in Musselburgh with free parking
Collect 200 points
Simply enter your Nectar card number when prompted. Your points will be credited 30 days after you return from your trip.*Offers may apply
Situated in the suburbs, this hotel is 1.1 mi (1.7 km) from Musselburgh Racecourse and within 3 mi (5 km) of Queen Margaret University and Morrisons Haven. Royal Commonwealth Pool and Portobello Beach are also within 6 mi (10 km).
Hotel Features
This hotel features tour/ticket assistance, a garden, and free self parking. WiFi in public areas is free.
Room Amenities
All 29 rooms offer free WiFi, coffee makers, and TVs. Other amenities available to guests include showers, phones, and ironing boards.Information missing or incorrect? Tell us!
Hotel Amenities
Hotel Amenities
Edinburgh Lodges features tour/ticket assistance and a garden. High-speed wireless Internet access is complimentary. Onsite self parking is complimentary.
Edinburgh Lodges has designated areas for smoking.
- Total number of rooms - 29
- Number of floors - 3
- Breakfast available (surcharge)
- Designated smoking areas
- Tours/ticket assistance
- Free WiFi
- Designated smoking areas (fines apply)
- Garden
- Free self parking
Family Friendly Amenities
- Family Hotel
- Free Wi-Fi
- Rollaway/extra beds available
Available in all rooms: Free WiFi
Available in some public areas: Free WiFi
Free self parking
Room Amenities
- Phone
- Coffee/tea maker
- Private bathroom
- Shower only
- Iron/ironing board
- Television
- Rollaway/extra beds available
- Free WiFi
- Cribs/infant beds (surcharge)
Where to Eat
Continental breakfasts are available for a surcharge and are served each morning.
Nearby Things to Do
The recreational activities listed below are available either on site or nearby; fees may apply.
- Hiking/biking trails nearby
Hotel Policies
Check-in time starts at 3 PM
Check-out time is 10 AM
Payment types
You need to know
Extra-person charges may apply and vary depending on hotel policy.
Government-issued photo identification and a credit card or cash deposit are required at check-in for incidental charges.
Special requests are subject to availability upon check-in and may incur additional charges. Special requests cannot be guaranteed.


text:
Prep time: 15-20 minutes
Servings: 4 jars of pickles
You can store unopened jars of pickles in the refrigerator for up to 3 weeks.
Reviewed by: Rupal Christine Gupta, MD
Note: All information is for educational purposes only. For specific medical advice, diagnoses, and treatment, consult your doctor.
© 1995-


text:
If it upsets you, let him know.
I'm not trying to start a flame war here. In your example, I see you posting (digital) work that is not your own. I'm not a lawer, but I suspect you've crossed more of a legal line that he has.
If it upsets you, let him know.
I'm not trying to start a flame war here. In your example, I see you posting (digital) work that is not your own. I'm not a lawer, but I suspect you've crossed more of a legal line that he has.
We've got an advertisement in the Kyiv metro of a woman coming out of a bubblebath with a teacup. What she's doing in the bath with full makeup and a three-strand pearl choker on, I don't know. (I haven't tried the tea, either - its bagged in Moscow, not Sri Lanka, so who needs it?) And there are whole calendars full of women with guns. Even if he ripped the idea from you, he might well be immersed in the genre enough to point to half a dozen other examples.
When it comes to shooting people and firearms, it seems to be a matter of execution.
I like yours much better! You caught the meanness in the model's eyes, his just looks like comic book...
Take it as flattery, and move on with "your concept."
Oh, but make damn sure to tell him to kiss your ass!!!
He probably covered that - the model in the second shot doesn't appear to have a real gun. It's a humdrum shot anyway. Don't sweat it, Ara.Quote:
Originally Posted by jovo
what would (can) you do about it? Nothing.
It's not an original idea (seen it many times before - and it's not even a good idea at that) and you can't copyright an idea or concept, only it's physical manifestation - i.e. a photograph in this case - and the two are different (and generic) enough that you would be unlikely to win such a case. Indeed, it would probably be easy to find examples which show your work was copied from something else.
Now, do you have permission to copy and publish the other photographers image? That could possibly be copyright violation.
Originally Posted by Bill Mitchell
Thank you for the "kind" words. Funny thing, people used to consider Helmut Newton's work (see avatar at left) to be tasteless, now he is considered by many to be one of the greatest fashion photographers in history. I'm sure you were just trying to be funny, but one major reason I come to this forum is the comraderie and the mutual respect we have for each other's work. Someone once told me that simply making a negative comment about one's work without backing it up with a constructive reason is not criticism, but just plain insult.
Everyone else,
Thanks to all the responses so far, especially the one's who can sympathize with my feelings on this. First of all, I wasn't expecting to get any legal retribution on this one, I just wanted to open up this discussion for future reference. Second, I'm sure my idea was not an original idea, but I honestly can't remember where I saw it first (I have a bad memory). If I had been inspired by anyone's work, personally, I would have given them credit (e.g. "inspired by a photo by...").
What is really troubling to me is that someone who my model and I know personally took an idea from me and used it for his own benefit. In my opinion, this is unethical and he should have at least alerted me or given me credit for doing this. Yes, I can take it as flattery, but I think it goes deeper than that because I know the person's general background and I feel he is basically a dishonest and manipulative person. Obviously, I'm taking this personally. If he were a nice guy and did the same exact photo I would not feel this way. Call it paranoia, call me sensitive, but things like this have happened to me before and I want to prevent or be prepared for this in the future.
Originally Posted by Ara Ghajanian
I agree with the others. It's too different to claim plagiarism. I would recommend the next time you see him at a social function, give a nonchalant laugh and ask him where he buys his toy guns. What caliber is that? BB? At least you used something that appears to be a genuine handgun. The caliber of your weapon seems to instill more "business sense" for those on the business end of the barrel... and you've chosen a better model and more natural pose. Nice work.
I've met more than a few photographers who aren't capable of an original thought. Many will reproduce or copy others work or simply produce bland images. I know of one guy who kept trying to get this one talented woman to shoot him. He wanted to rip-off her lighting techniques.
I wouldn't worry about it. Tomorrow you'll have a fresh idea or two and this other guy will still be hunting for his first. I was reading some WC Fields quotes the other day and one that stuck in my mind went some thing like this:
Person One: You're Drunk!
WC Fields: Yeah and tomorrow I'll be sober, but you'll still be an a$$hole.
Truly a compliment and the original is always better.
Mine is a S&W Model 66 .357 Magnum. It took 2 years to find a model brave enough to hold it.Quote:
Originally Posted by cdholden
I decided on his Model Mayhem page I'm going to post a comment below his photo stating quite simply "Imitation is the sincerest form of flattery." I'll change my avatar to show my original photo next to my comment. I'll leave it as that and see what he says.
Thanks to everyone for their support, it's good to know there are photographers out there who are interested in innovation of thought. Irony of it is that the tools we use aren't considered innovative anymore. ;)


text:
Dodge Dakota
2000 Dakota Extended cab SLT, 2wd, 75500 miles, 3.9L. A few months ago I got all four ball joints replaced with an alignment also. I was hearing lots of noises upfront and could feel something clunking with the steering wheel. After I got the ball joints replaced the noises and clunking went away for awhile. I then felt some clicking in the brakes (or thought it was coming from the brakes) and I had a lot of play in the steering wheel. Every time I would hit a bump in the road the truck would want to pull to one side or another. I recently got the rotors and pads replaced up front. They said that everything else looked tight and couldn't find any problems with the steering. I still feel a lot of play in the steering and the truck wants to turn where ever it wants when I hit bumps. When I come to a stop light or something and break the truck wants to pull to the right really hard. I really have to hold on to the steering wheel to keep it from going everywhere. Could there be a problem with the suspension or maybe in the rack and pinion (I don't know much about suspensions or steering problems). I would really appreciate any help because I don't want to pour in money I don't need to. Thanks!
September 6, 2007.
September 6, 2007.
The caliper could be hung up or u have a broken tie rod or tie rod end most likely or Theirs one other thing it could be is the rack and pinion jack up ur truck have someone shake the wheel and look for what is makeing the noise
When I'm driving the power steering locks and the wheel gets hard and can't turn,,,so I stop and turn the car off for a few sec.problem solved but the thing is that it's starting to do ...
3 answers • 2006 Chevrolet Malibu • 76,900 miles
Upon getting my car back from being repaired after a passenger side, front end wreck ($4,300.00 PLUS in damages), my power steering seems to be going out. It's sporadic-it has quit ...
3 answers • 2005 Kia Amanti • 78,000 miles
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1 answer • 2000 Toyota 4Runner • 165,000 miles
I have a 2002 Altima and I'm replacing the steering gear. I have everything ready to remove but I'm unable to disconnect the steering gear from the steering column. I have ...
8 answers • 2002 Nissan Altima • 150,000 miles


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Skye Builders Receives 2014 Best of Bethesda Award
Bethesda Award Program Honors the Achievement
Bethesda, MD, May 02, 2014 -(PressReleasePoint)- Skye Builders has been selected for the 2014 Best of Bethesda Award in the Home Improvement Contractors category by the Bethesda Award Program.
Each year, the Bethesda Award Program identifies companies that we believe have achieved exceptional marketing success in their local community and business category. These are local companies that enhance the positive image of small business through service to their customers and our community. These exceptional companies help make the Bethesda area a great place to live, work and play.
Various sources of information were gathered and analyzed to choose the winners in each category. The 2014 Bethesda Award Program focuses on quality, not quantity. Winners are determined based on the information gathered both internally by the Bethesda Award Program and data provided by third parties.
About Bethesda Award Program:
The Bethesda Award Program is an annual awards program honoring the achievements and accomplishments of local businesses throughout the Bethesda area. Recognition is given to those companies that have shown the ability to use their best practices and implemented programs to generate competitive advantages and long-term value.
The Bethesda Award Program was established to recognize the best of local businesses in our community. Our organization works exclusively with local business owners, trade groups, professional associations and other business advertising and marketing groups. Our mission is to recognize the small business community's contributions to the U.S. economy.
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Moto Guzzi V7 Racer My 2012 SOUND Agostini Mandello Exhaust
People Who Liked This Video Also Liked
Did this video help you?
Kiljoy: Nice! Can almost feel it patting my face
Andrea Pisati: L'inerzia del volano trasversale che fa inclinare la moto ad ogni accelerata...le Guzzi non sono solo moto.
sandrodream2: exceptional bike, I never saw a more beautifull piece of art like this one, you are so luky
roomfactor: You should try removing the db killers on this and you will go mad with what you will hear!!! Awesome exhaust pipes from Agostini! Also where did you get these fender eliminator including tailight and indicators. Its looks really nice!
juanitocarlitos77: suena como harley davidson
adv96512: I like this sound. Good!
Todd Cheney: Beautiful, Sounds amazing! I'm Jealous!
snipes503: I think I just found my dream bike.
Alexandre Simões: Damn doves. Great bike!
Dunrock91: the sound is incredible with db-killer but can you make a video without db killer just for a video, i think about buying one this year, but i can't decide wich exhaust i choose :)
Umberto Pisano: Spettacolo.
evan kim: Agostini Exhaust is good ~!!!
Baffles Installed been measured up to a few decibels?
Possibly a decibel levels measured?
headonz: beautiful !!
Francesco Ulivieri: Here: agostinimandello(dot)com
Motorcycle Extremist: Nice!
sylvain dumas: i ve got one, love it
Motorcycle Extremist: Ha ha! The more I learn about this bike, the more I like it! :)
Francesco Ulivieri: STOP YOURSELF! STAY AWAY FROM Moto Guzzi! Or...you will buy one...as soon as possible!!! :-) The Moto Guzzi are like alive, you can feel the good vibration of beautiful twin under you. Is "a bastard inside" motorbike! I advised you. ;-)
diamonddog257: Mistral are pretty low...I blueprint 500" Cadillac from 70's...like the Mistral tone....torquey. I'm actually going to try Automotive glasspacks [Purple Hornies] on my V-Twin Cruiser....opens up power bands.
Moto Guzzi V7 Racer my 2012 SOUND Agostini Mandello Exhaust 5 out of 5


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Sounds Like: Living Sacrifice, Impending Doom, Cannibal Corpse, Metallica, Pantera
Label: Rottweiler Records, Rottweiler Records
Soul Embraced is a metal band from Arkansas with 4 albums under their belt and a fifth in the works.
The new album, MYTHOS will be out in 2013 on Rottweiler Records.
"As a whole, this album works and provides listeners with forty-five minutes of refreshing and invigorating metal."


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I am trying to hard not to be mad L wanted to come watch dd skate. I changed our plans and drove to a rink out of our way to make it easier for L. Then she messed up the time, got there an hour early and left.
So if this plays out like past mishaps, L will feel like crap and avoid us for a year. I don't want that for my daughter's sake, but I am sooooo mad. I feel like I did so much work to set this up, now I shouldn't have to pick up the pieces. And of course, there is bad behaviors from the disappointment. I am not doing so well at being patient
Sooo sorry to hear this. How disappointing for everyone. :(
I'm sorry.
Created an instant family (7/89 and 5/91) in 1997. Made a baby boy 12/05 adopted a baby girl 8/08. Ask me about tandem adoptive nursing. Now living as gluten, dairy, and cane sugar free vegetarians. Homeschooling and loving it. See me at
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Ugh! I am sorry!
Homeschooling Momma to DD, DS, DD and DS two furry labs. Wife to my wonderful husband.
So sorry to hear this.
This makes me hurt for you both. :(
Elizabeth - Doing life with Scott
SAHM to Evelyn - my crazy little Celiac (4) Annabelle (2) and Abraham (born 6/20)
Follow our journey
That must be frustrating! And, sounds like you'r definitely going above and beyond to help your daughter have a relationship with her birthmom. Wish it were a little easier for you though!
Well, not sure if you were able to work through this issue already. But, from talking with other parents in your shoes during my time at Focus on the Family, I've come across a couple articles that might help you navigate these type of situations. One is on birth-family relationships and the other is on explaining parental disinterest. Not sure if they'll help or not, but just thought I'd mention them!
Hope things improve for with your daughter's birth mom-but your daughter's so lucky to have a mom like you! Hang in there!
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Hunter Hills Elementary School
Public School | Grades PK-5 | Laurel County
Corbin, KY 40701
(606) 862-4655
About This School
Hunter Hills Elementary School is located in Corbin, KY and is one of 12 elementary schools in Laurel County School District. It is a public school that serves 639 students in grades PK-5. See Hunter Hills Elementary School's test results to learn more about school performance.
In 2011, Hunter Hills Elementary School had 18 students for every full-time equivalent teacher. The Kentucky average is 16 students per full-time equivalent teacher.
In 2011, Hunter Hills Elementary School had 18 students for every full-time equivalent teacher. The Kentucky average is 16 students per full-time equivalent teacher.
Student Ethnicity (2011)
Students (2011)
Students Per Teacher (2011)
Female/Male (2011)
48% 52%
Subsidized Lunch (2011)
District Spending (2010)
$7,976per student
See All Test Scores
All Grades Science Academic Index Performance
KCCT Elementary School Index Results
write a review
Hunter Hills Elementary School Reviews
By Candice Taylor, a Parent on
I, as a parent of a child that attends Hunter Hills, couldn't b more proud to send my son to school everyday! Top notch school, teachers, and staff!!
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By a Parent on
it is a good school the teachers are nice they really care about the kids
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Hunter Hills Elementary School PhotosThere are no photos for this school yet. Be the first to add a photo.
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Septoplasty Q&A
Expectation + Septoplasty
What Are the Potential Risks of my Physician Using Dissolvable Packing After my Septoplasty?
Septoplasty with Bilateral Turbinate Reduction?
Can I have septoplasty with bilateral turbinate reduction to improve my breathing problems at the same time I improve my look? READ MORE
Nose Is Crooked, I Have a Runny Nose and Difficulty Breathing After a Nose Fracture 6 Months Ago. Will This Tx Work For Me?
I had a nose fracture 6 months ago. I told an ENT doctor that I'm having difficulty breathing, runny nose only when I look down for a long period... READ MORE
Can Rhinoplasty Give Me a 'Normal' Nose? (photo)
I'm getting a Septorhinoplasty done in a little less than 3 weeks. I'm super anxious/excited, but I don't want to get my hopes up too much. I... READ MORE
Are the Results Typically Subtle or Dramatic After Having Septoplasty to Correct a Saddle Deformity?
How many weeks will it take to really see the outcome from septoplasty? READ MORE
Septorhinoplasty Concern. Haven't Seen Great Results; Will it Improve in the Long Run?
I just had a closed septorhinoplasty 10 days ago to correct a deviated septum and make my nose look straighter. I have no bruises and beleive the... READ MORE
I Have my Second Septorhinoplasty Post Op Appt Next Week. What Should I Expect?
Today was my first post-op appt after septorhinoplasty. The splint was taken off and stitches removed. The whole process was rather uncomfortable as... READ MORE


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Rational emotive behaviour therapy (REBT) is a type of cognitive therapy. It was developed back in the 1950s by Albert Ellis, a therapist who at the time was a psychoanalyst, but who came to believe that analytic therapy did not address the irrational thinking that underpins so much distress and mental ill health.
Albert Ellis was involved in the therapeutic scene in New York well into his 90s. Sadly, he died in 2007.
REBT is a very challenging form of therapy in which the therapist helps patients to spot when they are distressing themselves and then to change their thinking.
REBT's teaching is that we all have sets of rigid and dogmatic beliefs that disturb us and make us mentally unhealthy. In this type of therapy we are taught to spot these rigid beliefs and to replace them with preferences.
Case study
A client, such as 21-year-old university student Tom, may come to therapy because he cannot meet his own high standards. He is desperate to be top in everything. And his dogmatic belief is: 'I must do very well in everything I do or it is absolutely the end of the world.'
Tom is so desperate about achieving, that he's in danger of doing nothing and dropping out of university. This might sound silly, but Tom is so disturbed he's convinced himself that if he can't come top in everything, it's better to do nothing at all than to come second or third.
An REBT therapist will help Tom to see that his demands on himself are illogical, inflexible and not consistent with reality.
In time, Tom will replace his illogical and dogmatic beliefs with preferences, which are logical and flexible. And he will be able to say: 'I would prefer to do very well and to come first, but if I don't, it's not the end of the world.'
This difference in attitude will take a lot of pressure off Tom and will enable him to function much better than he did when he stuck to his 'all or nothing' thinking.
What to expect when you go for REBT therapy
REBT therapists are open and directive. They will happily disclose details of their own lives, or previous difficulties, if this will help the client. The sessions can be great fun, but they are hard work and very challenging.
Many cognitive behaviour therapists have been trained in REBT – particularly those in the UK who trained under Professor Windy Dryden at Goldsmiths.
If you want to find a cognitive behaviour therapist, go to the website of the British Association of Behavioural and Cognitive Psychotherapies.
To find a therapist who is specifically working in REBT, go to the website of the Association for Rational Emotive and Behaviour Therapy.
There are many self-help books – many of them written by Professor Dryden – that are based on REBT principles. Two particularly popular ones are:
- 'Overcoming jealousy', published by Sheldon Press.
- 'Overcoming anger – when anger helps and when it hurts', published by Sheldon Press.
Other types of therapy
- Psychotherapy
- Behaviour therapy
- Coaching
- Cognitive analytic therapy
- Cognitive therapy
- Gestalt therapy
- Person-centred therapy
- Psychodynamic therapy
Last updated


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Re: Heathrow to St.Prince's Street
It looks to me like you mean John Prince's St, which is right at Oxford Circus.
You can take the Piccadilly Line from Heathrow to Green Park and then transfer to the Victoria Line one stop. Count on it taking about an hour.
Be the first to rate this answer!
Re: Heathrow to john Prince's Street
hello, thanks you is heathrow closer to john princes street or london city airport closer to john princes street?
Be the first to rate this answer!
Re: Heathrow to St.Prince's Street
London City airport is closer but I think it is a little more complicated to get into London itself. But I have no experience with that airport, maybe someone else will offer their suggestion.
Be the first to rate this answer!
Re: Heathrow to St.Prince's Street
The London College of Fashion has several locations, but the one you want is at John Prince's Street:
The nearest Tube station is Oxford Circus. Tube map here (not a download):
Oxford Circus is on the Central, Bakerloo and Victoria lines.
You will find all your transport options from Heathrow detailed and linked here;
The cheapest option is to take the Tube from the airport all the way, but this may not appeal: you will have to negotiate escalators etc (London's Tube lines are deep). Tube will take around 45 minutes to get into central London. To get to Oxford Circus you will need to change from the Picadilly line to the Victoria line at Green Park.
The Heathrow Express train is the most expensive option (excluding taxi), taking 15 minutes to get from the airport to Paddington station, at a cost of 18GBP one-way. The Heathrow Connect train is only slightly slower, at 25 minutes, and will cost you 8.50GBP one-way. It too terminates at Paddington.
From Paddington you will need taxi or Tube to get to the college. Circle or District line to Notting Hill gate, then Central line to Oxford Circus.
Coach (long-distance bus) transfers cost less than trains (5GBP)but more than Tube. They are, however, prone to getting caught in traffic congestion and the motorways around London have a great deal of that. Buses terminate at London Victoria coach station.
From Victoria coach station you can take the Victoria Tube line direct to Oxford Circus.
The same caveat about traffic applies to taking a taxi (45+GBP). You can see taxi rates here:
A pre-booked minicab transfer may be a bit cheaper.
Info on City airport to follow.
Be the first to rate this answer!
Re: Heathrow to St.Prince's Street
You will find all public transport from City airport here:
You could take the DLR (Docklands light railway) line to Bank (takes about 22 minutes) and then pick up the Central Tube line to Oxford Circus.
City is nearer to the city centre than Heathrow.
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Noisy Neighbors (Pilot)
Post your Comments or Review
This page has been viewed 34 times this month, and 1405 times total.
Noisy Neighbors (Pilot)Noisy Neighbors (Pilot) (1984) - Jim Henson's Muppet Babies Cartoon Episode Guide by Dave Koch
This page has been viewed 34 times this month, and 1405 times total.
- Jim Henson's Muppet Babies Cartoon Episode Guide
- Marvel Productions, Ltd.
- Distributed by: Jim Henson Television
- Cartoon Characters: Kermit, Piggy, Fozzie, Gonzo, Rowlf, Scooter, Skeeter, Animal, Nanny.
- Originally Released in 1984.
- Season: 1
- Color
- Running Time: 30 minutes.
Cartoon Summary:
The babies neighbor, Officer Caruthers, is working the night shift so the kids must be quiet or else he won't be able to sleep.
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Do you have anything to add to this page? Have we made any mistakes... or do you ahve any additional information about Noisy Neighbors (Pilot)? If so, we would love to hear from you. Please send us a quick note with your additions or corrections to this page, and we will make the corrections as soon as possible!Report Errors / Submit Additional Information
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The holidays are upon us and after discussion among the moderators, it has been unanimously decided that we will be closing the Board on the following dates to give us the chance to enjoy the holidays with our families and so that the volunteer moderators will not have to cover for me while I am on vacation. The Board will be open to read and those who have those privileges can still send private messages and post to Profiles.
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The Mr. and Miss Basketball Awards will be presented to the top girls and boys in five classifications of the Tennessee Secondary School Athletic Association prior to the championship game awards presentation for each class, respectively.
A statewide committee of sportswriters selected winners based on performance during the 2007-2008 regular season. Academics and character were also taken into consideration. High school head basketball coaches and members of the media nominated the finalists.
The presentation of the Mr. and Miss Basketball Awards for Division II, Class A will be given on Friday, February 29 at Allen Arena on the campus of Lipscomb University. The Division II, Class AA awards will be presented at Allen Arena on Saturday, March 1.
The presentation of the Miss Basketball Awards for Division I, Classes A, AA, and AAA will be given during each championship awards ceremony for each class on Saturday, March 8 at the Murphy Center on the campus of Middle Tennessee State University.
The presentation of the Mr. Basketball Awards for Division I, Classes A, AA, and AAA will be given during each championship awards ceremony for each class on Saturday, March 15 at the Murphy Center on the campus of Middle Tennessee State University.
Class A Miss Basketball Finalists:
Abby Andrews, Collinwood
Kayla Christopher, Oliver Springs
Laken Leonard, Jackson County
Class AA Miss Basketball Finalists:
LaShay Davis, Upperman
Chantel Poston, Milan
Crystal Riley, Hillcrest
Class AAA Miss Basketball Finalists:
Michelle Davis, Cleveland
Nicole Dickson, Greeneville
Jasmine Hassell, Wilson Central
Division II-A Miss Basketball Finalists:
Lauren Avant, Lausanne
Jodi Brown, St. Andrew's-Sewanee
Kristie Nye, University School of Nashville
Division II-AA Miss Basketball Finalists:
Glory Johnson, Webb School of Knoxville
Caitlin House, Briarcrest Tenisha Townsend, Brentwood Academy
Class A Mr. Basketball Finalists:
M.J. Brown, Union City
Reginald Buckner, Manassas
DeMario Williams, Culleoka
Class AA Mr. Basketball Finalists:
Justin Blake, Dyer County
John Jenkins, Station Camp
Zaccheus Mason, Christ Presbyterian Academy
Class AAA Mr. Basketball Finalists:
Tyrone Caldwell, Clarksville
Jason Jones, Ridgeway
Terrico White, Craigmont
Division II-A Mr. Basketball Finalists:
Laurence Bowers, St. George's
Marlon Brown, Harding Academy
Elliot Williams, St. George's
Division II-AA Mr. Basketball Finalists:
Leslie McDonald, Briarcrest
Martin Mitchell, Christian Brothers
Gary Pope, Ensworth
Story Courtesy: TSSAA
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text:
Photos: Breaking down the Heisman odds for the top candidates on Big 12, local teams
Photo: Tony Gutierrez/AP
Baylor: Terrance Williams, WR: As the Bears' star returnee on offense, Williams hasn't disappointed through two games. He's already got 269 yards and 2 TDs through the air, and his 20.7 yards-per-catch average is outstanding. But a season-opening win over SMU looks less impressive now that the Ponies have since struggled, and a close call with Sam Houston State suggests this Baylor squad could be in for a rude awakening once conference play kicks off. Oh, and the last receiver to win a Heisman? Desmond Howard back in 1991. Odds: 100/1
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Free offer codes and daily updated company offers! We give you access to some of the best value offers and promotional codes in order for you to save money. These voucher codes and promotional links are for, mainly, online stores BUT we do get some from normal shops as well!
Quirky MugStir
Grab a cuppa and do your bit for the environment at the same time.
The Mugstir from Quirky is a clever little spoon that hangs on your mug, so you can cut down on the disposable stirrers.
This food-safe stainless steel spoon clips onto the side of your mug, so when you've finished stirring simply clip it on and it won't move when you take a sip.
It's also great in the office – now you can keep well away from the communal spoon, there's no more dripping on the desk, and the rubber-coated handle means there'll be no accidents.


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Members' Calendar
The Members' Calendar lists all DCMGA events, classes, meetings, and workdays. Members can check the calendar to find service and DCMGA-sponsored advanced training opportunities. If the address is listed you can access Google maps to get directions, and you can copy the calendar entry to your own Google calendar. Advanced Training events are marked with 'AT'.
— Request a Members' Calendar Update
VMS: Hours reporting and roster
Login to the Volunteer Management System to log your education or service hours and view the member roster.
Annual Membership Renewal
This link displays the Annual Membership Renewal form. You can renew your membership and pay your dues online.
Advanced Training Opportunities
The Advanced Training Opportunities page outlines AT requirements and lists resources for finding advanced training opportunities.
Members' Forms
Forms needed by all members are available to download. Time sheets to record volunteer and training hours, project management forms, expense reimbursement forms, and speaker's bureau forms are available. The Texas MG Logo and AgriLife Logo, as well as additional requirements for publications created by DCMGA members, are accessible from this page.
DCMGA Logo Clothing
View a catalog of clothing embroidered with the DCMGA logo.
Organization Chart and Board of Directors
This page shows the association's organization chart and lists the names of current Board members.
Projects, Committees, and Special Interest Groups
This page lists current DCMGA projects, committees and special interest groups, along with a description and the leader. Contact the project manager, committee chair or group leader if you have questions or would like to volunteer.
Board Meetings
This page lists the dates of all DCMGA Board of Directors meetings (generally the first Wednesday of each month), along with the minutes from past board meetings. If you need minutes prior to 2010 please contact Communications chair. Starting in 2012, the Meetings page is password protected. Contact the webmaster at firstname.lastname@example.com if you need the password.
All members, Interns and Veterans, are invited to attend the board meetings. If you have an item for the agenda please contact the DCMGA President to reserve time. See the Board of Directors page
Logos and Public Communication Requirements
This page includes the requirements for all public communications materials, including Texas Master Gardener and Texas A&M AgriLife Extension logos and disclaimers. Contact the Communications Director if you have questions.
DCMGA Policies and Procedures
The Bylaws and the DCMGA Handbook can be found here, as well as the Resource Library Policies and Procedures. If you have any questions, please contact the Member-at-Large.
Copies of past issues of the DCMGA RotoTeller are available on this page.
If you have a suggestion or comment regarding content of Members' Info, please contact the webmaster at firstname.lastname@example.com .


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Welcome back to Stockhouse Member Sign In
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The person who posted EGOmaniac behaviour over and over had sold and wants back in