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There is prosciutto and then there is culatello.
Proscuitto is ubiquitous. It's draped over melon or paired with figs or mozzarella in restaurants everywhere. You can buy imported Proscuitto di Parma at Whole Foods at $31 a pound for a bone-in leg or on Amazon for $15.
Massimo Bottura serves culatello. At Osteria Francescana, his Michelin three-star restaurant in Modena that topped the 50 Best Restaurants for 2016, it appears as an appetizer, paired with Campanine apples, mustard and crunchy "gnocco" bread.
And not just any culatello. Chef Bottura procures his culatello exclusively from Massimo Spigaroli's Antica Corte Pallavicina, an inn and working farm one hour's drive from Modena. You'll find that same culatello at Alain Ducasse's Sporting Club in Montecarlo and Bombana in Hong Kong. But nowhere in the United States. The closest you'll get is Zibello fiocco (culatello salami) for $40 a pound.
Prosciutto versus culatello
Culatello ("little backside" in Italian) is the fillet of the pig's hind leg from which prosciutto is cured. Both are salted and left to sit for two months, which draws out the blood and kills bacteria. The process predates the Romans, and except for the introduction of nitrites, which further inhibit bacterial growth, it hasn't changed much since. Proscuitto is then hung in a cool place for anywhere from nine months to two years, while culatello is encased in a pig's or cow's bladder and hung for 18 to 27 months.
All proscuitti are not created equal. Only a dozen designations are protected by the EU and stamped PDO or PGI, which guarantees they come from a particular region and, more important, are cured only with sea salt and no nitrites. All are produced in northern Italy. They vary in taste and texture depending on the terroir and the pigs. San Daniele, with its dark color and sweet flavor, is from Fruili. Parma pigs are fed whey from Parmigiano Reggiano, lending Proscuitto di Parma a nuttier flavor.
Culatello is more high-maintenance. Spigaroli's black pigs are kissing cousins to the acorn-fed pigs that give us Jamon Ibérico. It cures throughout the cold damp winters in the Po Valley just south of Cremona. The difference between prosciutto and culatello is subtle, but profound.
A tasting
In the sun-filled dining room at Antica Corte Pallavicina, Spigaroli's prized culatello is presented for a tasting beneath three celadon cloches. Each conceals pink-mahogany curtains of culatello. The first two, from white pigs, are aged, respectively, 18 and 27 months. The familiar salty-sweetness of prosciutto gives way to a leathery richness. The older culatello is nuttier. The black pig culatello is smokier, with black cherry notes and a velvety texture. Between pigs, we cleanse our palates with hunks of crusty country bread and glasses of Trebbiano, served with pickled vegetables and fiocco, the chewy-soft salami made from the trimmings and the fat.
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Antica Corte Pallavicina commands several acres close to the Po, encompassing Spigaroli's restaurant, the hotel, a cooking school, a farm, a parmesan factory and culatello cellars. Al Cavallito Bianco, a more casual osteria, is run by Spigaroli's brother Luciano. If you snag one of the six rooms, you can meet the pigs and tour the Parmigiano fattoria and culatello caves, which were built in 1320 by the marquesse di Pallavicina for precisely that purpose.
The Spigarolis' great-grandfather went from a sharecropper at a nearby pintador belonging to Guiseppe Verdi to tenant farmer at Pallavicina. Their father was born there in 1916. But by 1990, when the sons purchased the property, it had fallen into ruins. The extensive restoration combines rustic charm with modern conveniences. The original, ox-sized fireplace dominates the dining room, where a wall of glass doors opens onto a trellised patio. A massive decommissioned steel stove functions as a serving station.
Going to the source
After consuming feather-light tortelli, stuffed with ricotta from Spigaroli cows and Spigaroli spinach — glistening with Spigaroli brown butter and showered with Spigaroli Parmigiano — we tour the caves, down a dungeon's stairs to the dank cellar. The culatelli, white with mold, hang from the ceiling, encased in pigs' bladders like ghostly chandeliers. Misty air wafts in from the Po. Such cellars are increasingly rare. The EU frowns on such conditions as potentially unsanitary. Because of that flavor-enhancing mold, the FDA forbids importing it to the United States. You'll have to go to the source.
You'll find yourself in food heaven. Emilia-Romana is Italy's Burgundy; Bologna, its Lyon. You won't find a better spaghetti carbonara than the one at Pizzeria delle Arte in Bologna, spiked with guanciale, creamy with Parmigiano and egg yolks the color of navel oranges. Massimo Bottura celebrates that same Reggiano in his Five Ages of Parmiagiano at Osteria Francescana.
Our last dinner, in Milan, we sit next to three Italian businessmen. "What brings you to Italy?" one wants to know.
"We came for the culatello."
"Ah." He smiles. He understands.
Main caption: Chef Massimo Spigaroli and his team show off their prized culatello. Credit: Copyright 2016 Antica Corte Pallavicina
At a time of year when most people are fixated on berries and peaches, corn and tomatoes, it's also the season to get excited about onions — not just any old allium but a heritage sweet onion harvested by hand in Walla Walla, Washington.
Walla Walla Sweets are the unheralded heirloom stars of summertime. Juicy, mild and sweet, they are at their best in all of the great (and easy) meals of the season: grilled with sausages, caramelized for burgers, sliced raw for salads and more.
Fresh and delicate in terms of both flavor and handling, Walla Walla Sweets are in season right now — and with a very limited supply from a handful of family growers, they won't last long.
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Older than Vidalias
Long before Walla Walla became renowned as an American Viticultural Area, this valley in southeastern Washington was the agricultural hub for a surprisingly sweet onion brought to the region from Corsica by a French soldier named Pete Pieri. According to all accounts, Pieri immigrated to Walla Walla with the seed in the late 19th century and began cultivating it commercially in 1900.
Grower Michael Locati's great-grandfather, Joe, worked for Pieri for four years before going out on his own in 1909. He joined other Italian immigrant families, mainly from Milan and Calabria, who settled in this valley to become small-scale produce farmers, cultivating a seasonal onion now known as the Walla Walla Sweet.
Four generations later, Michael — along with his father and uncle — grows these heirlooms on 60 acres of Locati Farms and co-owns a packing and shipping arm called Walla Walla River Packing Co. Despite these modernizations, this is the same specialty onion, hand-selected by the family for over a century.
That's a fair bit longer than that other famous sweet onion, Vidalia, a hybrid cultivated in Georgia since the 1930s. The Walla Walla "still has that heirloom genome," said Locati.
Onion botany
It's natural to think that sugar content is what makes Walla Walla Sweets exceptional. Not so. Their mildness has to do with the fact that they contain about half the amount of pyruvic acid that gives yellow storage onions their bite and makes you cry.
"This geographical area is very low in natural sulfur," Locati said. The sulfur content in the soil is a catalyst to the production of pyruvic acid, he explained. "So these naturally low sulfur soils allow for these onions to be really sweet."
Walla Walla Sweets are planted in early fall. They overwinter in snow-covered fields, then sprout and additional onion starts are transplanted in the spring. By mid-June, harvest has begun and continues through late August.
"Onions are ready when the leaves start laying down," said Dan McClure, who began growing organic Walla Walla Sweets in 2007 with his wife Sarah. The couple currently raises over 800 tons on 27 acres at Walla Walla Organics and plans to scale up production, although the labor is even more arduous than many other crops.
Why's that?
"No mechanical process yet exists that won't damage them," McClure said. Nearly as large as softballs and weighing up to two pounds, these globular onions are delicate, with thin skins and a high water content that make them prone to bruising.
So workers harvest them entirely by hand. Carefully packed into boxes, the onions are then cured just until the necks dry out and the outer layer of turns amber. Still, they have a short shelf life — a couple of weeks at most, according to McClure.
Endangered onions?
For a community once famous for this varietal, it's a big blow that acreage has dropped within the past five or so years from 1,000 acres to about 500, according to Kathryn Fry-Trommald, executive director of the Walla Walla Sweet Onion Marketing Committee.
Compared to Vidalia's 15,000 acres, this onion market is small potatoes. Urban sprawl ("there's a Wal-mart now where there were onion fields," said Fry-Trommald), consolidation in agriculture and labor pressures are all factors, as is the fact that many of those "old Italian families" are no longer in farming.
Another major threat is the competition from hybrid sweet onions — some mechanically harvested and higher in pyruvic acid — grown from Arizona to Texas. These are available year-round at much lower prices than Walla Walla Sweets.
In 1995, after discovering that other Washington-grown onions were being sold as counterfeit Walla Walla Sweets, the growers obtained a federal marketing order to protect this specialty onion, in the same way that heritage foods from Italy must be certified as locally grown and packaged.
For farmers like Locati and McClure, it's hard to earn a living with a seasonal, fresh market onion. But they say the process of hand selection and hand harvesting is worth it for the allium's singular qualities. There's no sharp bite, and it has a complex flavor all its own marked by a startling sweetness.
While you don't have to try Michael Locati's method of tasting them raw in the field, this is a true "slicer" for using raw in salads and salsas or on burgers and sandwiches. You can grill, roast, sauté, or caramelize Walla Walla Sweets, too — just don't wait.
Ways to cook and use sweet onions
Grill: Use a grill basket to cook large sliced or chopped onions on a hot grill until nicely charred. Toss and continue grilling until softened and translucent. Alternatively, grill thick onion slices on a well-scraped grill grate until grill marks appear; flip and cook the other side until soft and translucent. Toss onions with sliced and grilled zucchini, portabello mushrooms and red peppers seasoned with salt and pepper, a splash of olive oil and balsamic vinegar for a side dish with grilled steaks, chicken, pork chops or fish.
Roast: Place trimmed and peeled whole onions into a greased roasting pan. Rub well with olive oil and season with salt, pepper and fresh thyme. Roast at 425 F until brown and fork tender, about 1 hour, and serve with roast pork or beef.
Sauté: Slice peeled onions thinly. Heat a sauté pan over high heat with 1 tablespoon olive oil. Add the onions and season with a pinch of salt. Cook, stirring, until they soften and begin to brown. Add 1 bunch fresh, washed spinach or chard, another pinch of salt and ground pepper. Cover and let steam until the greens are wilted. Remove the cover, stir well and serve as a side dish with grilled meats or fish.
Caramelize: Slice peeled onions thinly. Heat a sauté pan over medium-high heat with 1 tablespoon olive oil. Add the onions and cook, stirring, until they soften. Add a large pinch of salt, reduce the heat to low and continue cooking, stirring and scraping the bottom of the pan every 15 minutes until the onions turn very soft, like jam, and the color of brown sugar, about 1 hour. Serve on hamburgers, grilled cheese sandwiches or pizza.
Main photo: Caramelized onions make any burger better. Credit: Copyright 2016 Lynne Curry
As the calendar starts to reach the other side of July, we are well into grilling season, enjoying the smoke and fire of the grill on longer relaxed evenings. Vegetables, red meat and seafood all work well with the sensuous kiss of fire, but when it comes to grilling, chicken is my personal workhorse.
I find chicken a way to showcase many flavors. A good, healthy marinade is all it needs to make it the star of the season. Add to it your favorite assortment of market veggies and you are in business.
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To keep your chicken dishes interesting, you'll need some serious flavor options up your sleeve. Keep in mind, though, that you do not necessarily need to restrict your options to chicken breasts. You can also try drumsticks, wings or even boneless, skinless chicken thighs.
Marinating at least four hours will ensure a well-seasoned piece of chicken that is perfect over a salad or with your favorite grain, and the leftovers can be added to a simple green salad.
Here are a dozen seasoning ideas and three recipes to get you started on a mix-and-match journey. These ideas fall into three basic categories: sweet and savory; yogurt-based; and olive oil, garlic and seasonal herbs. For vegetarians, these seasoning ideas and recipes will also work well with your favorite fleshy vegetable — think eggplant– or even tofu, so you can also enjoy the fire and smoke of the summer season.
A touch of sweetness
- Sriracha, Mustard and Maple Chicken Kebabs: Sweet and spicy flavors come together in this dish. See recipe below.
- Chutney Spiced Marinade: Combine 1 cup of your favorite chutney (such as tomato or tamarind) with 1 tablespoon of freshly grated ginger, 1 teaspoon cayenne pepper and 1/2 cup chopped mint or cilantro. Blend to a smooth paste and use as a marinade for up to 2 pounds of chicken.
- Apricot Sage Marinade: Combine 3 tablespoons apricot preserves, 2 cloves garlic, 1/4 cup olive oil, 1 teaspoon salt, 1 or 2 jalapeños to taste and 1/4 cup chopped oregano. Blend into a puree and use as a marinade for up to 2 pounds of chicken.
- Maple-Red Pepper Marinade: Combine 1/4 cup maple syrup, 1 1/2 tablespoons red pepper flakes, salt to taste and 1/3 cup olive oil. This will marinate up to 2 pounds of chicken and would also work well for shrimp or tofu.
- Soy, Ginger and Brown Sugar: Blend 3 tablespoons grated ginger, 1/4 cup soy sauce, 1/4 cup brown sugar, 1 tablespoon sesame oil and 1/3 cup olive oil to make a flavorful marinade. You can also use this as a basting sauce if you do not have time to marinade the chicken.
Yogurt-based marinades
- Chicken Tikka Kebabs: Make a double batch to use in a salad. See recipe below.
- Garam Masala Marinade: Combine 3/4 cup Greek yogurt, 1 tablespoon lemon juice, 2 tablespoons freshly grated ginger, 1 1/2 tablespoons garam masala and 1 tablespoon sugar and salt to taste for up to 2 pounds of chicken.
- Mint and Cumin Marinade: Combine 3/4 cup plain yogurt, 1 cup mint leaves, 2 cloves garlic, 1 tablespoon powdered cumin, 1 1/2 teaspoons turmeric, 1 teaspoon red cayenne pepper and salt to taste. Marinate up to 2 pounds of chicken for at least two hours.
- Ginger and Smoked Paprika: Combine 1/2 cup yogurt, 1 tablespoon paprika, 1 tablespoon ginger and 1 teaspoon pink salt. Marinate 6 to 8 drumsticks for at least three to four hours.
- Malai Kebabs: Combine 1/4 cup sour cream, 1 tablespoon garam masala and 1/4 cup cashews and toss with chicken. Serve with freshly chopped mint.
Oil-based marinades
When in a hurry, seasonal herbs and olive oil combine for tasty marinades. Here are a few favorites.
- Ginger and Lemongrass: For a touch of Thailand, whisk together 1/3 cup of extra virgin olive oil, 1 tablespoon lemongrass paste, 2 tablespoons fish sauce, 1 tablespoon brown sauce and 3/4 cup of chopped Thai or regular basil. You can also add 2 tablespoons sriracha and 1/4 cup coconut milk depending on your tastes.
- Mint and Black Pepper: Blend together 1/3 cup of extra virgin olive oil, 1 cup of mint chutney and 1 1/2 tablespoons black pepper and salt to taste.
- Mock Tandoori: This dairy-free version marinade is great if you want the flavors of tandoori without the yogurt. Combine 1/4 cup olive oil, 2 tablespoons garam masala powder, 1 tablespoon ginger paste, 1 tablespoon powdered cumin, 1 tablespoon powdered coriander and salt to taste.
- Herbs of Valhalla: This marinade highlights the profusion of summer herbs. Combine 1/2 cup extra virgin olive oil; 1 serrano pepper, stem removed (and seeded if you prefer a milder flavor); 2 cloves garlic; and 2 cups mixed herbs, such as chives, cilantro, basil and mint and blend into a paste.
- Lemon Herb Chicken Kebabs: Combining lemon juice, olive oil and a few basic spices is all you need to create a flavorful meal of chicken and squash. See recipe below.
Sriracha, Mustard and Maple Chicken Kebabs
Prep time: 30 minutes
Cook time: 15 to 20 minutes
Total time: 45 to 50 minutes
Yield: 4 to 6 servings
1/3 cup sriracha
2 tablespoons Dijon mustard
1 tablespoon freshly grated ginger
2 tablespoons maple syrup
1 teaspoon salt
2 pounds chicken, cut into 2-inch pieces
1 nectarine, stoned and cut into eighths
1 medium red onion, cut into eighths and separated
2 tablespoons olive or mustard oil
1 teaspoon nigella seeds
1 tablespoon chopped cilantro
1. Mix together the sriracha, mustard, ginger, maple syrup and salt and toss the chicken into the mixture. Let it rest for 30 minutes.
2. Skewer the chicken with the nectarine and red onion.
3. Brush well with the oil and grill for about 12 to 15 minutes, turning frequently.
4. Remove from the grill. Sprinkle with the nigella seeds and cilantro.
5. Serve with rice or warm pita.
Lemon Herb Chicken Kebabs
Prep time: 1 to 2 hours (plus time to marinate)
Cook time: 30 minutes
Total time: 1 1/2 hours to 2 1/2 hours
Yield: 4 to 6 servings
1 1/2 pounds of boneless, skinless chicken thighs
4 tablespoons minced garlic
1 tablespoon freshly ground cumin
1/2 tablespoon freshly ground black pepper
1/2 teaspoon red cayenne pepper
1/4 cup extra virgin olive oil
2 to 3 tablespoons lemon juice
Salt to taste (about 1 1/2 teaspoons)
3 to 4 zucchini, cut into 1/3-inch (1-centimeter) slices
1 tablespoon finely chopped oregano, plus more for garnish
1 tablespoon finely chopped thyme, plus more for garnish
Lime or lemon wedges to garnish
1. Cut the chicken in 1 1/2 -inch chunks and place in a mixing bowl.
2. Add in the garlic, cumin, black pepper, red pepper and olive oil.
3. Stir in the lemon juice and salt and toss well to coat and mix the ingredients.
4. Stir in the zucchini and the oregano and the thyme and set the mixture aside for 1 or 2 hours at room temperature (up to 65 degrees) or refrigerate longer or overnight.
5. When you are ready to cook, remove the chicken from the refrigerator and thread onto skewers.
6. Prepare a grill and place the skewers on the grill and cook for about 15 minutes, turning the skewers every 4 to 6 minutes, allowing the chicken to turn crisp at spots and cook through. The zucchini will also soften and turn darker at spots. Baste and brush the chicken with olive oil while cooking.
7. Remove the skewers from the grill. To serve, remove the chicken and zucchini from the skewers, garnish with additional herbs if desired and serve with the lime or lemon wedges.
Chicken Tikka Kebabs
You can watch a video for preparing this recipe.
Prep time: 4 to 6 hours, including marinating time
Cook time: 20 minutes
Total time: About 6 hours
Yield: 4 to 6 servings
1 cup low-fat yogurt
1-inch piece ginger
3 cloves garlic
2 to 3 green chilies
1 tomato (optional)
1 teaspoon dried fenugreek leaves (kasuri methi) (optional)
4 tablespoons tandoori masala
2 teaspoons salt
2 pounds boneless, skinless chicken thighs cut into 1 1/2-inch pieces
Cooking oil or spray
1 medium sized red onion, sliced
For garnish:
Lemon or lime wedges
1. Place the yogurt, ginger, garlic, chilies, tomato, fenugreek, tandoori masala and salt in a blender and grind into a paste.
2. Mix the paste with the chicken and set aside at least two to three hours but optimally four to six hours.
3. Skewer the chicken onto bamboo skewers.
4. Place a grill pan on the stove (this is what I use on weeknights, a regular grill or broiling works well as well) and spray evenly with cooking spray.
5. Place the chicken on the grill pan and cook 7 to 8 minutes and turn. (The chicken should have golden brown spots across the chicken.)
6. Cook another 5 to 7 minutes.
7. Add the sliced onion to the grill pan and toss for 2 to 3 minutes until they are slightly sautéed.
8. Sprinkle with sumac and serve with lemon or lime wedges.
Main photo: Grilled chicken and vegetables over rice. Credit: Copyright 2016 Rinku Bhattacharya
A wave of new, summery drinks is taking over Korea. Marketed almost exclusively toward women, the fruit-flavored sojus and alcopops are low in alcohol, high in sugar and raise some interesting questions about how women are perceived and marketed to in a country that still has some of the worst gender-equality outcomes in the world.
Soju is similar to vodka, but with about half the alcohol content of most spirits. It is extremely popular in hard-drinking South Korea — especially among men. Keen to tap into the female market, soju makers have for years been lowering the alcohol content and experimenting with different, sweeter varieties to attract women.
Capturing the market
But it hasn't really worked until last year, when soju maker Chum-churum started a revolution with Soonhari, a citron-flavored soju. Now, the country's major soju producers, Chum-churum and Jinro, are falling over themselves putting out new versions of fruit-flavored drinks to capture the market. Grapefruit, apple, pomegranate, blueberry and citron are just some of the choices available. Most of them have between 11 and 14 percent alcohol, as opposed to the 17 to 21 percent in regular soju.
"I like the fruity soju," says Kim Hyeon-seo, a clerk at a 7-Eleven in Ilsan, a city just north of Seoul. "It has more flavor than pure soju, and the alcohol level is lower than regular soju." She says they sell a lot of flavored sojus, mostly to young women.
A sweeter flavor
Lee Young-jin, the manager of Hanshin Pocha bar in Ilsan, says they sell plenty of the fruit sojus. "Before flavored soju, people just drank the regular soju," Lee says. "We'd sell six cases of it a day. But with the new soju, we sell eight or nine cases."
He says a table with three women will often put away eight or nine bottles of flavored soju, as opposed to only two or three of the regular kind.
Along with these fruity sojus are new alcoholic sodas like Brother Soda and Iseul Tok Tok. Both are 3 percent alcohol by volume, thanks to a white wine base, but you would never know from tasting them. Brother Soda tastes exactly like cream soda. Iseul Tok Tok tastes like "2%," a popular peach-flavored soda in Korea. You can't taste a hint of alcohol in either.
Lim Jongwoo, a waiter at Yaki Hwaro Galbe, says the sodas are almost entirely consumed by women. Lim says he doesn't drink them, because "the alcohol level is very low."
At a nearby table, Kang Yujin, 27, says, "I like the taste, its sweet flavor. Sometimes I drink regular soju, but mostly the flavored one." She says that she'll usually drink two bottles in one night.
Targeting the trendsetters
Daniel Gray, who runs food tours of Korea and the food blog "Seoul Eats," says the companies are marketing toward women because they "have most of the buying power in Korean society, and tend to make the trends and influence the market on what to buy."
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Gray notes this isn't the first time flavored sojus have been introduced — previous attempts over the last 10 years, including cucumber and green tea-flavored sojus, died quickly. He predicts that once the trend recedes, Korea will be left with only two fruit-flavored sojus, probably grapefruit and citron.
James Turnbull, an expat Briton who has written extensively about gender in Korea, thinks the advertising campaigns for the new sojus are overly "cutesy" and reinforce a trend in Korea called "aegyo," where women try to be attractive to men by acting like young children. This contrasts with mainstream soju ads, which in the past decade, Turnbull says, have been emphasizing an extreme sexuality.
Park Solmin is a 23-year-old professional woman and is the exact target the soju makers have in mind. But she has a problem with how the ads reinforce a traditionally Korean view of gender. "They're going to try to appear a very pure and weak image of a woman," she says. "They're trying to show it's OK for those women who are trying to be very girlish, very typically weak."
Park admits, though, that the flavored drinks do taste much better than traditional ones.
As a middle-aged man, Turnbull admits he's hardly the target for these new drinks. But he also admits he likes them, and wonders why they only market to women. "I think a lot of guys like them, because (regular) soju tastes like crap," he says.
Main photo: Soju makers in South Korea are targeting women with fruit-flavored drinks. Credit: Copyright 2016 Jo Turner
Apricots — the gorgeous, golden fruit that is blushed with pink by the early summer sun — arrived in Europe from the East, China, perhaps, or India. Later they made their way across the Atlantic to the New World in the pockets of 17th-century English settlers.
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Apricots are now firmly established in continental climates on both sides of the pond — Mediterranean regions and California are noted producers — that offer the right combination of cold winters and intensely hot summers. Right now, in central Europe, my favorites are coming in from Switzerland's Valais region, where they bask in the sunbaked foothills of the Alps on the southern side of the River Rhone.
Sometimes — though not reliably — apricots are fine to eat raw, with the advantage that the pit or stone comes away cleanly from the flesh. You don't even need a knife: Just pull apart the two halves with a gentle tug, and the pit will come free.
All too often, though, they are either unripe or woolly. These are the ones to use in jam, or baked in a tart or baked in the oven with sugar and spice. You can compensate for their lack of ripeness by judicious sweetening, while woolliness works just fine in jam.
If your visit to the farmers market this week yielded an abundance of apricots, or you've been the lucky recipient of a tray of ripe fruit from a neighbor whose tree has fruited bountifully this month, turn them into jam, or bake them in a fragile pastry shell or poach them in juice with a scattering of fragrant cardamom seeds and serve them cold with ice cream.
Apricot Jam With Lavender
This lightly set jam sings of summer. Apricots, especially if fully ripe, have little pectin of their own. For this reason, it's best to use quick-setting jam sugar with added pectin, which ensures a good set in a shorter cooking time, thus preserving all the jam's fresh fruitiness.
Prep time: 10 minutes
Cook time: 15 minutes to bring up to a boil plus 5 to 10 minutes fast boiling
Total time: 30 to 35 minutes
Yield: Makes eight 1-pound (450 gram) jars.
4 1/2 pounds (2 kilograms) apricots
3 pounds, 5 ounces (1.5 kilograms) quick-setting jam sugar with added pectin
Juice of 1 lemon
8 fresh lavender sprigs
Put a saucer in the freezer for testing the jam later.
Cut apricots in half and remove the pits (stones). Cut in half again if very large.
Place apricots in a large preserving pan with the sugar, lemon juice and lavender sprigs. Stir to mix well and leave for a few hours or overnight until the juices run and the sugar is dissolved.
Bring the mixture up to a boil, stirring. From the moment it reaches a vigorous boil, count 5 minutes (be careful it doesn't boil over — reduce the heat a little if necessary). Then start testing for a set: Remove the saucer from the freezer, pour a little into the saucer, let it cool slightly and then draw your finger through the jam: A distinct channel should form, and remain formed. If it does, setting point has been reached; if not, give the jam a little longer — up to 5 minutes more — and test again.
Once the jam has reached setting point, transfer it into warm jam jars, cover tightly and label.
Apricot Tart With Redcurrants or Alpine Strawberries
Apricots make plenty of juice when baked, so take a page out of the Swiss bakers' books: Sprinkle a layer of ground nuts in the bottom of the pastry to give a waterproof layer, as well as great flavor and texture.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: Makes 6 servings.
2 pounds (1 kilogram) apricots
1 8-ounce (225 grams) ready-rolled round of puff pastry or pie crust, or 8 ounces (225 grams) puff pastry or pie crust
A little butter for the pan
3 tablespoons ground almonds or hazelnuts
3 tablespoons granulated or light brown sugar or to taste
5 to 6 spays of redcurrants or a handful alpine strawberries for garnish
Icing sugar to dust the tart
Cut the apricots in half, remove the pits (stones), then cut in half again if very large.
Lightly butter a 12-inch (30-centimeter) quiche pan with removable base
Unwrap the round of puff or pie crust (or roll out the puff pastry or pie crust to a circle slightly larger than the quiche pan) and lay it in the buttered pan, pressing it gently into the corners with lightly floured knuckles.
Prick the pastry bottom with a fork and sprinkle with the ground nuts.
Arrange the apricots tightly in the pan in concentric circles, facing upwards, setting them up pertly like little cocked ears.
Sprinkle the fruit with sugar.
Heat the oven to 400 F (200 C) and bake the tart for 30 to 35 minutes or until the fruit is tinged with gold and the pastry golden-brown.
Remove tart from the oven and set it on a rack. Let it cool.
To serve, remove the outer ring from the pan, leaving the tart on its base, and place the tart on a serving plate. Garnish with redcurrant sprays or alpine strawberries and shake some icing sugar on top through a sieve or tea strainer.
Baked Apricots With Orange Juice and Cardamom Seeds
If you find the apricots scored at the farmers market are a little tart or not especially well-flavored, here's the way to go: Cut the fruit in half, bake them in orange juice with a sprinkling of sugar and some cardamom seeds, and serve well chilled with a sprinkling of chopped pistachios and lightly sweetened crème fraiche or vanilla ice cream.
Prep time: 5 minutes
Cook time: 15 to 20 minutes
Total time: 20 to 25 minutes
Yield: Makes 6 servings.
2 pounds (1 kilogram) apricots
1 cup (250 milliliters) orange, grapefruit or pink grapefruit juice
6 to 8 cardamom pods, split, seeds only
4 to 5 tablespoons brown sugar
Vanilla ice cream or crème fraiche for serving
2 to 3 tablespoons chopped green pistachios (optional, for garnish)
Cut the apricots in half and discard the pits (stones).
Arrange them in one layer in a large ovenproof dish, cut sides down.
Pour on orange juice and sprinkle with cardamom seeds and sugar.
Heat oven to 425 F (220 C).
Bake the apricots until soft but not collapsed — 15 to 20 minutes depending on ripeness.
Remove from the oven.
Tip the juice into a shallow pan and boil down hard to reduce by half.
Pour reduced juice back over the apricots, let cool and then refrigerate.
To serve, arrange 3 to 5 apricot halves (depending on size) facedown in small bowls and spoon some juice over. Place a blob of crème fraiche or a scoop of ice cream in the middle and sprinkle with chopped pistachios if wished.
Main photo: Apricot Tart With Redcurrants or Alpine Strawberries. Credit: Copyright 2016 Sue Style
In northern Croatia, a younger generation of wine growers is pushing the boundaries with innovative interpretations of their indigenous variety of Malvasia, a versatile and diverse wine.
Malvasia is a highly original grape variety, but also a very confusing one, as it is also the synonym for numerous other quite unrelated grape varieties. In the index of that authorative tome, "Wine Grapes," by Jancis Robinson, Julia Harding and José Vouillamoz, there are no less than 77 entries for Malvasia, and that is not including Malvasije, or Malvoisie! But true Malvasia, Malvazija Itarksa or Malvasia Istriana, depending on whether you are speaking Croat or Italian, really comes into its own in Istria, in northern Croatia.
Contrasting wines
My first introduction to Malvasia Istriana was over lunch in the attractive hilltop town of Motovun, fresh off the plane from London, and accompanying a plate of wild asparagus risotto with Istrian ham. It was a delicious combination and the wine demanded further investigation, so a few days later we tracked down Albert Benvenuti in the nearby village of Kaldir. He asserted firmly that their Malvasia is not related to any other Malvasia. His simplest wine is fermented in a stainless steel vat, with selected yeast, and given a little lees stirring, but no skin contact. It was fresh and fragrant with herbal notes, and a touch of minerality on the finish.
In contrast, Anno Domini comes from 70-year-old vines, and is only made in the best vintages, most recently 2013. The juice is given 15 days of skin contact and is fermented and then aged in large Slavonic oak barrels for two years. It was much more intense, with body and structure and an underlying richness with some dry honey, combined with some firm saline notes. The grapes are picked slightly later for this wine, with a lower yield, and fermented with indigenous yeast. The contrast was palpable, and both were delicious. Benvenuti's family, although they have been grape growers for three generations, really only started making and bottling their own wine in 2003. Albert observed that bottling wine in Istria is a relatively recent development, only in the last 25 years.
A perfect climate
More insights into Malvasia Istriana were provided by Marino Markežič and Marko Bartovič at Kabola outside the village of Momjan. Marino talked about the climate; the sea is close by and they feel the sea breezes during the day and the mountain air at night, so the diurnal difference can be as much as 18 degrees. Annual rainfall can also vary considerably. He makes a sparkling wine that is a blend of Malvasia with 10 percent Chardonnay and Pinot Noir, so that it is fresh and lightly herbal.
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Markežič talked about the versatility of Malvasia with food. Malvasia is considered to be a semi-aromatic grape variety, and Markežič's simplest Malvasia is fresh and floral, with a refreshing sapidity on the finish. Malvasia l'Unico is more serious. It is given two to three days' skin contact before pressing and a fermentation in wood, and then spends a minimum of 12 months on the lees in Slavonic oak barrels. The oak is well integrated, and the wine is rich, textured and characterful. Finally, there is Malvasia Amfora. The grapes, with skins but no stalks, spend six months in amphora before pressing and then a further 12 to 18 months in large barrels. The color is orange amber and the flavors rich and honeyed, balanced with some tannin, and texture and considerable length. They were three highly individual wines.
Aged in acacia
At nearby Koslovic, with its stylish cellar and tasting area, Antonella Koslovic added further insights. Some of their wines are given skin contact and lees stirring, depending on the vintage, and maybe aging in large wood, but they do not want their wines to be too heavy. Their oldest vines, from the Santa Lucia vineyard, were planted in 1962 and they make a special selection in the best years, with some oak aging, after five days of skin contact. The Akacia cuvée is just that, Malvasia aged in acacia for eight months, for acacia barrels are produced in Croatia. There is a long maceration, which makes for an intense amber color, and the palate is rich and buttery with dry honeyed notes, balanced with acidity.
Antonella added that her husband, Gianfranco had written his university thesis on acacia barrels. Other nuances can be achieved by blending both later and earlier picked grapes, or indeed a wholly late harvest at the end of September rather than late August. Antonella proved conclusively that Malvasia will age in bottle by showing us 2006 Santa Lucia. The wine had spent six months in wood, both 300 hectolitre barrels and 225 litres barriques. It was amber gold, with a dry honeyed nose, while the palate was an intriguing combination of herbal fruit and firm acidity, with notes of maturity and a wonderful intensity. It made a perfect finale to the discovery of Malvasia.
Main photo: Benvenuti winery is located in the quiet Istrian village of Kaldir, where the Benvenuti family grows three grape varieties, including Malvasia. Credit: Courtesy of Benvenuti winery
With its widely recognizable dagger-sharp leaves, the yucca plant (Yucca spp.), offers up a particularly tasty food in its flower petals. Yucca, not to be confused with yuca (Manihot esculenta), is native to arid regions of the Americas, and is popular as a water-wise ornamental plant elsewhere.
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In traditional dishes, yucca flowers often appear paired with eggs. The flavor of yucca flowers is akin to artichoke, which makes them an interesting springboard for cooking. In an attempt to re-create the flavors of stuffed artichoke, I've found it worthwhile to serve yucca flowers as a gratin topped with a crunchy layer of seasoned bread crumbs.
When harvesting yucca flowers, select ones that are newly opened and appear unblemished. Pass over any flowers that are wilted or appear to have been taken over by insects. Foraging wild foods is not unlike selecting produce at the market in that you look for foods that are in good condition. You can pick more than one yucca flower per plant, as it won't cause significant damage. Yucca is a sturdy plant with a large taproot. Keep in mind, however, that certain animals feed on yucca flowers, and they are a habitat for yucca moths. I like to shake each flower after I've plucked it to free any moths that might be inside.
Yucca flowers can cause throat irritation in some people if eaten raw, so it's likely best to use them in cooked preparations, particularly if you are new to the plant as a food. Traditionally, yucca petals are removed from their reproductive parts. To prepare yucca flowers for cooking, simply strip the petals from the pistil and stamen.
For a girl growing up in a hot stretch of the prairie in the Western United States, yucca plants were always a part of the tableau. As a kid, I learned early on to play carefully when there were yucca and cacti around, so as not to get hurt. It wasn't until I was an adult and began foraging in earnest that I discovered those plants that were as familiar to me as the backs of my hands were also edible.
I've been working with my own local yucca, Yucca glauca, also known as Great Plains yucca, for many years, especially enjoying the flowers. Unlike some species of yucca, Great Plains yucca develops nonfragrant flowers, the petals of which are quite waxy in texture when raw. I've enjoyed the flowers of yucca in more traditional preparations with eggs, as well as in soups and stir-fries. Until recently, my favorite way to prepare yucca flowers has been to steam the petals, and then preserve them as one would an oil pickle like artichoke hearts.
This year, while reading an older cookbook about Mexican herbs, I caught sight of one short sentence that instructed to add a spoonful of flour to steamed yucca flowers, and pan-cook the mixture as patties. I tried this method and was slightly off-put by the glueyness created by the flour. However, the flavor of the yucca in flour, particularly where it had browned, was undeniably good.
The next day, I took the recipe in a slightly different direction. I seasoned steamed yucca petals well with salt, pepper and onion powder. Then, instead of adding flour and attempting to make cakes, I added dried bread crumbs, and put the crumble into a hot pan coated with some oil. Once browned, the yucca and bread crumb mixture was easily the best yucca preparation I'd tasted. The flowers were still succulent and sweet, and their slight bitterness was enhanced by extra savory flavors added through the golden bread crumbs. This preparation of yucca flowers can be used in a number of ways. It's good enough to stand alone as a side dish, and it makes an excellent pasta topping. My favorite way to use yucca flowers sautéed with bread crumbs is to make quesadillas with queso Oaxaca.
I've also used the crunchy bread crumb and yucca combo successfully in a dish that comes as close as I can to turning yucca into stuffed artichoke — yucca flower gratin. You can always tell I've been binge-watching Jacques Pepin when I have the urge to stuff all of my wild edible plants into a gratin. Nobody at my table complains, however, because gratins are both classic and a tastebud-friendly way to serve foraged produce.
Yucca Flower Gratin
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes
Yield: 4 servings
6 cups yucca petals
1 1/2 cups fresh bread crumbs
1 shallot, minced
1/2 cup finely grated Pecorino Romano cheese
3 teaspoons chopped fresh herbs such thyme, parsley and chives
1/4 teaspoon garlic powder
3 tablespoons olive oil, divided
1/8 teaspoon salt
1/2 cup finely grated Pecorino Romano cheese
1. Begin by steaming the yucca petals just until they turn translucent and pale green, 1 to 2 minutes. Let them cool to room temperature.
2. In a bowl, combine the bread crumbs, cheese, herbs, garlic powder, salt and a little freshly ground black pepper using a fork. Add 2 tablespoons of oil and continue stirring the mixture until the all of the bread crumbs appear to have been coated with the oil.
3. Heat a skillet over medium. Add the remaining tablespoon of oil. Sauté the minced shallot for 1 minute, then add the steamed yucca petals and a sprinkling of salt.
4. Add a large handful of the seasoned bread crumbs to the yucca petals, about 3/4 cup, and continue cooking the yucca, stirring frequently and scraping up stuck bits as needed, until they take on a deep medium brown color. Because the yucca is already cooked, you are simply looking to add a layer of flavor through the browning achieved by the Maillard reaction.
5. Remove the yucca from the heat. Evenly divide the browned yucca between four lightly greased 8-ounce ramekins. Top each ramekin full of yucca with what remains of the seasoned bread crumbs.
6. Place the ramekins under the broiler of an oven just until the bread crumbs turn an irresistible shade of brown, 3 to 5 minutes. Let cool for 5 minutes before serving.
Main photo: Yucca flower gratin. Credit: Copyright 2016 Wendy Petty
They say you can never step into the same river twice, and I recognized the truth in this statement on a recent return to Burgundy, France.
It's been 20 years since I first stumbled across this glorious culinary corner of the world, which sparked an enthusiasm for wine. But the current is always rushing, the banks shifting, the river changing course.
Some things seem eternal: Pommard and Volnay are still sleepy little stone walled villages, Beaune is the vibrant wine capital, and the wines and the congregation of tiny producers who make them continue to be unparalleled.
But change is afoot. On April 27 of this year, the region was hammered by a spring frost, the latest in a string of devastating weather events. Year after year, it seems that Burgundy's notoriously capricious weather grows more volatile, and the littlest producers are hit the hardest by the changing climate. One wonders how they will survive.
Scrappy farmers, prized wines
Burgundy is a tiny sliver of a wine region, crammed into the east-facing slope of a low-slung ridgeline running south from the city of Dijon. Burgundian wines are the world's most prized and expensive. Yet the people who make the best of them are the smallest producers, scrappy farmers rich in precious parcels of vineyard land but poor in cash flow. These small vignerons could sell their plots for a fortune — and some of them do — and live out the rest of their lives in luxury. But thankfully most choose to work the land and farm grapes, bottling their own small allotments in the tradition of their parents and grandparents.
I explored a corner of this life in my novel "Vintage" and the last time I walked the stone walled vineyards and cobbled streets of Pommard and Volnay was in my imagination. Now I'm back in the real Burgundy, reevaluating what I imagined while interviewing winemakers for a documentary about this current difficult year.
Some of the producers have lost 90 percent of their 2016 crop. Other recent harvests have borne less fruit due to hail, storms and violent swings in weather. If you study the records, you can see a dramatic shift in harvest dates. In the past it was normal for harvest to begin in October or November. 2003 saw the first ever August harvest. More have followed.
Wine producers look into the future
In the vast network of cellars of Francois Parent beneath the street of Beaune, two years' worth of wine fit into a space that used to hold only one.
Caroline Parent-Gros manages sales and marketing for the family estates. Her forefather, Étienne Parent, supplied wine to Thomas Jefferson; America is still their biggest export market. But now with less wine to sell, that legacy may be in jeopardy. When asked about this year's slim harvest, she says, "I think that we can face another year … but maybe not one more." Still, she remains optimistic. "You always expect to make the vintage. Even if you have some great and exceptional wine, you always expect something like the jackpot." She believes her family's best wines will still be made in the future.
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Thierry Violot-Guillemard is a scrappy farmer who oozes Burgundian character, from his gnomish ruggedness to his broom of a mustache. He's survived years of bad harvests and a crushing motorcycle accident that has required dozens of surgeries. But even that didn't slow him down. He produces sought-after wines from his home and facility from the tiny town of Pommard. Though he expresses doubt that small producers will be able to survive another 40 years, he's grooming his son Joannes to take the reigns of the family business. The legacy will continue.
Thiebault Hubert is a Volnay vigneron with a sunny disposition and a deep commitment to the terroir of his family's vineyards. To preserve it, he's turned to soft-touch biodynamic practices, eschewing chemicals and tilling the rows with horse and plow. He believes that to survive, small producers must adapt. "We know that we will actually, maybe never produce the quantities that we produced 15 years ago," he told us. But he sees a silver lining, as the scarcity of fruit will drive a greater focus on quality.
Burgundy's survival
Burgundy is not the same place I visited 20 years ago. And some day hail cannons may sound from the hillsides, disrupting a pleasant stroll through leafy vineyards. But Burgundians will survive. That's something I learned from the Burgundian characters I wrote about in "Vintage." And from the real people on whom they are based.
Fact and fiction may not always meet up. The Burgundy I wrote about is different from the one I see now. But somewhere in a vineyard, or in a dark, damp cellar, fact and fiction come together as they always must. Burgundy, and the spirit that drives it, is forever.
Main photo: Burgundian Caroline Parent-Gros, whose family has spent 14 generations in the wine business, believes the family's best wines are ahead of her. Credit: Copyright 2016 David Baker


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Sending the same ornament to different places? If you order more than one of an item and want them shipped to different addresses, please order them individually. We will ask you for the individual shipping addresses later in the ordering process.
Waterskier Boy Being Pulled Behind A Boat Christmas Ornament
Personalized Christmas Ornament
Water sports dominate summer fun and learning to ski behind a boat's wake is a great feat on waterskis. Wearing a pair of blue waterskis, this personalized waterskier ornament is the perfect gift for a guy who learned how to ski this summer or for an experienced waterskier who loves riding the water waves behind the wake of a boat. A personalized waterskier ornament makes a great keepsake to commemorate a summer vacation spent on the water or at a lake cabin.
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This baby has been halter broke and bathes and ties very easy. I will sell his dam for 700 seperate and he won't be weaned until August I am taking a deposit…$400
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Luna is a lovely mare looking for a hunter jumper home. She is 15.2 hands high. She wtc, and jumps 2' with the ability to go higher. I am away at college…$3,500
Star is an 8 year old paint mare standing at 14.2hh. She has recently been released to me by a previous boarder as she was able to afford her. Star has…$1,000
Lisa is 5 years old and about 11hh. She has been used in therapeutic riding for small children and is great for lead line. She is amazing with children…$800
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N Chanting Thyme (Pyro Thyme SA x Kharbonz Kin Bey) 2005 grey Purebred Arabian mare, Sweepstakes This is a very athletic mare and can go in any direction…$2,500


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Assistant director of Dabangg 2, girlfriend held
There are 2 comments on the The Times of India story from Feb 15, 2013, titled Assistant director of Dabangg 2, girlfriend held. In it, The Times of India reports that:
Mark Samuel and his girlfriend Vidushi Sood were allegedly under the influence of alcohol and had a long heated argument with the police team when stopped on the Western Express Highway.
Join the discussion below, or Read more at The Times of India.
Bridgetown, Barbados
#1 Feb 15, 2013
How much more stupid is the indian media going to get in writing headlines to articles. I wld hav thought better of times of india what does dabanng 2 hav to do with the above i am sure those two wld hav been invl in other films but the dirty minded media cld only find the fact that they work on a sk films how downright stupid and ignorant can u get. It is so pathetic to hire people who r so lacking in common sense when they write articles dont u hav intelligent reporters.
#2 Feb 15, 2013
i think salman khan is the only one in india who commits all the crimes and is responsible for all criminals what is the matter with the indian media who are considered to be very intelligent pls stop writing all this nonsense day in and day out and pen some sensible news or the few pennies are better for you by writing all rubbish that comes to you minds and the hatered that you have against certain people in you own country that you are to destroy by your wrong ac9157ts
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Acura recently unveiled its updated 2017 MDX SUV, which is now on sale at dealership nationwide. With a starting suggested price of $43,950, the new MDX features an updated exterior, larger wheel and tire options, and additional premium features such as AcuraWatch.
The Acura Precision Concept inspired the exterior styling on the new 2017 MDX. Acura says the highlights of the new exterior include a new "Diamond Pentagon grille," a more sculpted hood, redesigned front fascia, front fenders and updated "Jewel Eye" headlights. This all combines to provide the new MDX with a more "executive athletic" appearance for Acura's luxury SUV. Acura says additional styling updates include a new chrome rocker panel trim, a revised rear bumper and skid garnish, and the return of visible dual exhausts.


text: We stayed here for 2 nights arriving at Bangkok, the man at the check in was lovely! Very polite and very welcoming! The room had no window but I also think that is for the best considering the location of the hotel. The bed was really big and we were able to use the drinks in the minibar both days... More


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Say Ciao to Externships in Italy
Have you ever considered taking your culinary aspirations to a country with great food and rich history? I recently had the pleasure of meeting Bill Disselhorst, who not only did just that, but paved the ways for other chefs-to-be to complete part of their coursework in Italy. Disselhorst founded Italian Country Cooking in Casperia, Italy, a school for culinary students and tourists alike.
The purpose of the school is to give people an opportunity to learn how to make fresh and simple Italian dishes, all against the backdrop of the beautiful Italian countryside. The curriculum is based on traditional recipes and techniques passed down from generation to generation, and is a great place for culinary students to fulfill their externship requirements. Teaming up with Chef Boyd and The California School of Culinary Arts in Pasadena, culinary students can spend 3,6, or 12 weeks studying in Italy, depending on the requirements of their culinary school.
Check out the tourist and externship class offerings at ItalianCountryCooking.com, and share other great externship opportunities you've discovered in the comments below!
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- Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
- Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
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- Its student-faculty ratio is 12:1, and 89.3% of classes have fewer than 20 students.
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Lackawanna College is the premier, private, accredited two-year college serving the people of northeastern Pennsylvania. With a focus on keeping higher education affordable and accessible to our immediate community, Lackawanna draws 80 percent of its student population right from our own region.
With a main campus situated in downtown Scranton, Lackawanna's expanding footprint also includes satellite centers in Hawley, Hazleton, New Milford, and Towanda.
- Has been training students in the culinary arts since 1946.
- Teaches hands-on culinary training in French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques.
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- Offers an Italian Culinary Arts program where students get to externship in Italy.
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text: So I am at the office checking GT on my iPhone and was having trouble getting the page to load, so naturally I start pressing the screen randomly as if that's going to fix it. Next thing I know, a new page opens up (quickly i might add) taking me to another link where I saw something I cannot un-see. I had successfully dodged all the land mines around here, until today. I am now at a bar trying to forget... Wanna kill these ads? We can help!


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25 June 2013 at 8:51 AM
Sandra Bullock Talks 'The Heat' Live Sequel!
About this photo set: Sandra Bullock walks hand in hand with her son Louis while heading out for lunch on Monday (June 24) in New York City. The day before, the 48-year-old actress… Read More Here
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Uganda ponders new wildlife law as elephant poaching numbers drop
KAMPALA, Uganda - (eTN) Uganda, unlike most of her East African neighbours, has a success story to tell when it comes to protecting the elephant which are found in several of the 10 national parks across the country.
According to recent comments made by Charles Tumwesigye, a senior official at the Uganda Wildlife Authority, reported poaching cases in 2013 dropped to just 11, down from 25 in 2012, largely as a result of substantially improved intelligence gathering and surveillance methods introduced to the UWA ranger force.
Inspite of this success, only Rwanda reported less elephant poached last year with single digit numbers – the land of a thousand hills has elephants in only one of the country's three national parks, Akagera – as Uganda presently pondering a significant strengthening of the existing Wildlife Act, with amendments pending before cabinet for consideration before parliament can debate and pass it.
'Our parliament, I hope, will soon have a chance to redeem itself when they get the amended wildlife bill for discussion. The passing of such laws like the anti mini skirt bill and the homosexuality bill have brought shame to our country and made us a laughing stock on the social media. These people need to get serious in what they do. There are more important issues beleaguering our country which need legislation and a tough new wildlife bill is among them. Kenya has passed it and now poachers face life in prison and very strong financial fines. Even if our poaching numbers are low, and I applaud law enforcement and UWA for that success, Uganda's name keeps coming up as a transit country for blood ivory from Congo and South Sudan. When they nab that ivory in Mombasa, all they say is it came from Uganda. Our poaching numbers have gone down last year by more than half but just being named is bad for us. We must improve border security to prevent ivory from neighbouring countries to enter Uganda and then transit to the port in Mombasa. Another positive thing is that we are now catching people in Entebbe when they want to fly out and try to smuggle ivory in their baggage. Me and my colleagues hope that our government will also crush or burn some of that ivory to make a public point that poaching in Uganda, smuggling of ivory in Uganda, has zero tolerance' wrote a regular contributor after discussing the positive trend UWA's Tumwesigye had announced last weekend.
In contrast, the country with the worst record in elephant poaching is Tanzania, with recent statistics published which cast grave doubts on the survival of the last great herds in the Selous and Ruaha parks. In the Selous the numbers of elephants, after the last Frankfurt Zoological Society sponsored census in October last year, are given as mere 13,000 elephant, down from an estimated 70,000 in 2005 while in the Ruaha region elephant numbers reduced from over 31,000 to just around 2,.000 in the span of a few years.
Parliamentary reports last year, undisputed by government – even though the opposition puts the real number of elephant poached in Tanzania as much higher – confirmed the loss of about 10,000 elephants through poaching, or around 30 a day. The sheer scale of the poaching in Tanzania puts to shame the country and in particular hangs over the presidency of Jakaya Kikwete like a dark cloud, as he is now in the history books as the president with the arguably worst record in losing elephant and doing the least to stop it. This led to wide ranging allegations of top government officials benefitting from the blood ivory trade and only of late have more robust statements been made by Kikwete, though concrete action and success are still a long way off.
Kenya has meanwhile passed the presently toughest anti-poaching laws with President Kenyatta signing the bill into law on Christmas Eve last year, providing for life terms in prison and crippling financial fines for poachers, traders and their financiers when convicted in court. Kenya's loss of elephant is numbered in the hundreds but has also seen the highest number of rhinos poached last year, which led to an unofficial shoot to kill understanding when poachers open fire on rangers and security personnel.
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Shattered Your Eyeshadow? Here's How To Salvage It
From her laid-back, effortless style to a fresh, ahead-of-the-trend beauty aesthetic, Lauren Conrad is a girl after our own heart. So, each week, the born-and-bred California girl and editor-in-chief of LaurenConrad.com will share with us her insider secrets and personal musings. Plus, check out her visually stunning guest pinning here! Next up, Lauren teaches us how to fix a broken eyeshadow palette.
For a beauty guru, one of the worst feelings is opening your makeup bag to find that your favorite makeup is smashed into bits. I've had this happen to more blushes, bronzers, and palettes than I'd like to admit. In the past, I would simply shed a tear and throw away my damaged goods. But just the other day, Team LC got together and experimented with how to fix our favorite broken beauty products, and I'm very pleased to say that we found a solution! If you've ever cracked your favorite eyeshadow, instead of going out and replacing it, try this trusty trick instead.
Here's what you will need:
Rubbing alcohol
Empty spray bottle
Coin the size of your eyeshadow
Tissue or piece of fabric
Rubbing alcohol
Empty spray bottle
Coin the size of your eyeshadow
Tissue or piece of fabric
1. If your eyeshadow cracked into larger pieces, use a pencil or pen to smash it up into tiny pieces, so it becomes a powder. This will eventually make it easier to put back together.
2. Fill your empty spray bottle with the rubbing alcohol, then spray your eyeshadow with the alcohol. If you're repairing a shadow that is part of a palette, make sure to cover the rest of your colors so that they don't get sprayed. You want the powder to be soaked with rubbing alcohol, so go give it a good dose.
3. Take a coin that is the right size for your eyeshadow and wrap a tissue around it. Press the tissue-wrapped coin into the eyeshadow as hard as you can to pack the powder back together. Do this for about 30 seconds.
4. Gently lift up the coin and let it dry. Clean around the edges to remove any excess shadow. And et voila! Your eyeshadow should be good as new. This can work for a blush or bronzer too, as long as you use something in place of the coin that is the right size for your makeup.
Will you give this trick a try? Leave your own beauty tips and tricks in the comments below so other LaurenConrad.com members can learn them too.
Team LC
Team LC
P.S. If you liked this quick beauty fix, click here to read my post about how to fix a smudged nail!
SMASHBOX Heat Wave Eye Shadow Palette, $48, available at Sephora.
- Los Angeles | How To Fix Broken Eyeshadow - Makeup Tricks
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Jefferson City Jobs
Looking for jobs in Jefferson City? Snagajob has great opportunities with the area's leading companies. And applying for Jefferson City jobs has never been easier. Look at the job listings below, click on a job title that interests you and hit the "apply now" button. Part-time jobs, teen jobs, student jobs and summer jobs are now just a click away. Start your job search now.
Jefferson City, MO Job Openings
Sonic Drive - In314 Ellis Boulevard
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SEATTLE - Jason Vargas has a long history of having second-half struggles.
Until now. Vargas continued his impressive second half with seven strong innings against the Boston Red Sox as the Seattle left-hander improved to 14-9 and helped the Mariners to a 4-1 win on Monday that sent Boston to its seventh straight loss.
In his first three seasons with Seattle, Vargas was a composite 7-18 after the All-Star break, but this season he's turned it around. He's 6-2 since the break this year.
``The last few years I've struggled after the All-Star break,'' Vargas admitted. ``So to be able to make the adjustment I needed to not struggle is definitely a plus.
``It shows that I'm able to make the adjustments I need to make, and then keep making them.''
Vargas, just the third Seattle pitcher since 2003 to record 14 or more wins in a season, is a major reason the Mariners have the second-best record in the American League since the All-Star break at 30-19, including a 19-7 record at Safeco Field. Vargas has three of his second-half wins in Safeco.
``Jason has made some adjustment that he's been able to bring into this year,'' manager Eric Wedge said. ``He's really worked hard to be strong here in the second half, really worked hard between starts.''
He got all the help he needed in a four-run fourth inning when John Jaso and Jason Smoak delivered RBI singles off Boston starter Clay Buchholz and the Red Sox contributed two errors to the inning.
Seattle's second-half surge has pushed the Mariners (66-70) to just four games under .500 after they were 16 games under .500 on July 14. The best Seattle has been since the break is three games under at 61-64.
It's been a totally different story for the Red Sox, whose seven-game losing streak is the longest for the organization since the last month of the 2001 season.
Club owner John Henry and general manager Ben Cherington, neither of whom generally is on the road with the club, were both on hand Monday. Cherington said, for him, it was a pre-planned trip that had nothing specific to do with the losing streak. He said that Henry was already on the West Coast on other business.
That being said, the Red Sox are not used to losing like this; they've been outscored 58-16 in the seven games, losing by an average of six runs per game.
``Its' hard to watch,'' Cherington said. ``But the only choice we have today is to show up the next day and play.''
Buchholz shut the Mariners out for six of the seven innings he pitched. But four of the six hits he allowed came in the fourth inning, as did two Boston errors that helped prolong the inning.
``It's tough to deal with it, but it's a game,'' he said. ``Playing in Boston can take a toll on you. But we've got to find a way tomorrow.''
Boston manager Bobby Valentine tried to take this one in stride.
``Clay did what he had to do and gave us a chance to get the lead, and we just couldn't do it,'' Valentine said. ``I think the team is very mentally and physically tired. We need the night off here to come back; it will feel like two nights.''
Boston got a first-inning run on Dustin Pedroia's 1000th career hit, a double, and a Cody Ross single in the first inning. Boston hitters went 0-for-5 with men in scoring position from that point on. The Red Sox are 12 games under .500, a season low.
Pedroia finished with two hits and has a 14-game hitting streak.
``Dustin's really doing great,'' Valentine said. ``Everyone else has got to follow suit.''
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North Fort Myers 33903, FL, United States1 week ago on trucks2cars.com
For sale $29,500chevrolet nova 1966 500mi sedan
Chevrolet: Nova 1966 chevy nova gasser pro street street rod hot rod rat rod
1966 chevy nova:
street gassers,
Combs 72721, AR, United States1 month ago on trucks2cars.com
For sale $15,000chevrolet nova 1966 sedan cd player
Chevrolet: Nova 1966 chevy ii
1966 chevy nova:
1966 nova,
chevrolet nova
East Islip 11730, NY, United States2 months ago on trucks2cars.com
For sale $1,000chevrolet nova 1966 1,000mi coupe
Chevrolet: Nova Chevy Nova 1966 chevy ii nova with correct 66 nova 283 4 speed 308 s posi stock driver
1966 chevy nova:
66 nova
Beverly Hills 90213, CA, United States1 month ago on americanlisted.com
For sale $4,000corvette 1966 wagon automatic air conditioning
This is a very nice 1966 chevy ii nova wagon with a 400 small block engine, automatic 350 turbo transmission, corvette front end with rack and pinon steering, disc brakes, air conditioning blows cold. You can email me for more details.
1966 chevy nova:
1966 nova wagon
Grafton 44044, OH, United States1 month ago on trucks2cars.com
For salechevrolet nova 1966 wagon
Chevrolet: Nova Wagon 1966 chevy nova wagon
1966 chevy nova:
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Junction City 97448, OR, United States1 month ago on trucks2cars.com
For sale $500chevrolet nova gold 1966 coupe
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pro street chevy
Folsom 95630, CA, United States1 month ago on trucks2cars.com
For sale $18,000chevrolet nova black 1966 coupe
Chevrolet: Nova Chevy ii 1966 black chevrolet nova hardtop 66 chevy 2 no post
Eads 38028, TN, United States1 month ago on trucks2cars.com
For sale $200chevrolet nova 1966 convertible automatic
Chevrolet: Nova 4 speed supersport 1966 67 chevy ii nova ss muncie 4 speed transmission conversion parts
1966 chevy nova:
67 nova,
muncie 4 speed transmission
Newport 47966, IN, United States1 week ago on craigslist.org
For sale $28,500dodge caliber blue 1966 coupe
Reduced to $28,500 & price is firm! super nice little '66 Nova. restored 3 yrs ago & kept in garage since. no rust no where,,,period! 350 crate short block with Weiand aluminum intake, headers, Holley 600 carb, double hump heads, electronic ignition, 1 wire altenator. small cam & it hits a lick. fresh Turbo 350 tranny. 10 bolt rear, all ...
Lenore 25676, WV, United States2 weeks ago on americanlisted.com
For sale $139,000ford orange 1966 automatic
1966 Chevy Nova ss for sale (wv) - $139,000 Show Winning '66 Nova ss in immaculate condition! Tangelo Pearl Orange exterior paint - by 'House of Kolor' 4 Tan/Chocolate Leather Bucket Seats Automatic 400 Turbo 2 Speed Transmission with Gear Benders Overdrive - Also has a 4 speed. All Aluminum 555 Big Block engine - Fuel injected Brodix Heads ; Donovan Block ...
Galesburg 61401, IL, United States3 weeks ago on trucks2cars.com
For sale $200chevrolet nova blue 1966 wagon automatic
Chevrolet: Nova Station Wagon 4-door 1966 chevy ii station wagon street rod hot rod resto mod
Niceville 32578, FL, United States3 weeks ago on greatvehicles.com
For sale $39,999chevrolet nova purple 1966 sedan
1966 Chevrolet Nova Sedan Delivery This Nova was constructed from a 2 door sedan and station wagon. Featured on the cover of Super Chevy Magazine after finished in mid ...with integral 3 point seat belts. New exhaust and fuel tank. Drive hitch 327 cain Chevy with all forged internals and fuelie camel hump heads. Less than one thousand miles ...
Salt Lake City 84139, UT, United States1 month ago on craigslist.org
For sale $39,500chevrolet nova blue 1966 automatic
Really nice 1966 Chevy ii Nova. Original ss Nova. Has a L79 Spec 327 with turbo 350 Trans. Exceptionally Clean All Original Sheet Metal. Blue with blue interior. Very sharp car Listing for a friend Message if interested.
Reidsville 27320, NC, United States1 month ago on trucks2cars.com
For sale $10,000chevrolet nova orange 1966 coupe
Chevrolet: Nova chevy ll Beautiful & Fast 1966 Chevy ll Nova
Clay City 40312, KY, United States1 month ago on trucks2cars.com
For sale $47,500chevrolet red 1966 6,000mi convertible
Chevrolet: Other 1966 chevy ii ss l 79 nova red
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Granted, World War II's Pacific theater of combat was horrible enough in every way to make even certain parts of WWI trench warfare look bucolic by comparison. Also granted, this HBO miniseries about a bunch of jarheads fighting their bloody, gory way from one fetid, muddy, jungle island to the next doesn't provide as much ultimate satisfaction as Band of Brothers could – they never even make it to Japan. But like that earlier series, The Pacific succeeds as a masterful, grueling account of what it was like for these men (all based on real Marines) to undertake some of the most vicious and unremorseful combat the world had ever seen while trying to emerge on the other side as something resembling humans. Anybody with even a passing interest in stories of men and women at war deserves this set.
Sean McVerry 'Hourglass Switchboard 2' (EP stream) (premiere) // Music
Atmosphere "Ringo" (Singles Going Steady) // Music
Call For Papers: Celebrating Star Trek's 50th Anniversary
// Announcements
"To celebrate the 50th anniversary of the hit franchise, PopMatters seeks submissions about Star Trek, including: the TV series, from The Original Series (TOS) to the highly anticipated 2017 new installment; the films, both the originals and the J.J. Abrams reboot; and ancillary materials such as novelizations, comic books, videogames, etc.READ the article


text:
Preston PR2, United Kingdom6 days ago on ebay.co.uk
For sale Auctionyamaha 1990 1000cc
For sale - 1990 Yamaha fzr 1000 exup, it's been off the road and not run for the last 6 years. During that time I began to create what in my head was going to be the best board tracker inspired custom this side of the state's! But as you can see from the photo's, the usual ...
fzr 1000:
yamaha preston lan
Dunstable LU5, United Kingdom1 week ago on ebay.co.uk
For sale £ 650blue 1000cc
...myself but also A project for my husband. the engine fitted is an earlier fzr 1000 engine which my husband rebuilt with new 1st and 2nd gear. new piston rings, ...is fitted with R1 fork legs with A special front wheel spindle to retain the fzr front wheel. the petrol tank has A shallow dent on the top (see photo). ...
Leeds, United Kingdom2 weeks ago on ebay.co.uk
For sale Auctionyamaha 2012 37300mi 1000cc
Here is the most reluctant sale of my fzr 1000. A friend had one of these a few years ago and after borrowing his a couple of times, I decided that I had to have one – before I got too old. It took ages to find the right bike, but the one that I finally got was worth the ...
fzr 1000:
yamaha fzr exup
Blandford Forum DT11, United Kingdom2 weeks ago on ebay.co.uk
For sale Auctionyamaha 1991 1000cc
Own a classic beast, a 1991 Yamaha fzr1000 exup. 12 months mot as of 21/04/16. Has had new valve seals and also had the carbs cleaned. Very rapid acceleration and pick up. The screen is a bit faded and there are a few chips on the tank but it is good for its age. It comes with ...
Chesham HP5, United Kingdom4 weeks ago on ebay.co.uk
For sale £ 1950yamaha 1000cc
Yamaha fzr 1000 exup this bike is in very good original clean condition capable of doing 170mph 0to60 in 2.9 seconds rides nice goes as it should these can only go up in value you don't see many of these on roads nowadays comes with 10 months mot nice paint work ready to go any questions tele ...
Rustington BN16, United Kingdom5 days ago on ebay.co.uk
For sale £ 1495yamaha white 1989 35000mi 1000cc
Yamaha fzr 1000 exup 1989 red and white 80S superbike 35000 miles rides very well nice clean tidy example of the 80S exup it is not new and has A few marks on front lower fairings which can be made mint with the sticker kits that are available comes with standard exhaust and vance and hines slip on also ...
Penrith CMA, United Kingdom6 days ago on ebay.co.uk
For sale Auctionyamaha 1988 1000cc
1988 Yamaha fzr 1000 Genesis. Very good condition for age. Starts first time. Very good runner. Low mileage for year. Rides well. Mot till October. Sold as seen. May end the auction early. Cash on collection. Any questions just ask. No reserve. Happy bidding.
fzr 1000:
yamaha penrith cma
Peterborough, United Kingdom1 week ago on ebay.co.uk
For sale Auctionyamaha 1988 20mi 1000cc
Yamaha fzr 1000 Genesis Fantastic Condition For Year1988 (E)R6 Tail Conversion Yamaha fzr 1000 Genesis this bike is in very good condition and still capable of doing silly speeds, rides nice and goes as it should. These can only go up in value you don't see many of these on roads nowadays. Selling due to lack of ...
fzr 1000:
yamaha for sale peterborough
Nottingham, United Kingdom2 weeks ago on ebay.co.uk
For sale Auctionyamaha red 1994 1000cc
Here i have regretably for sale my yamaha fzr1000 exup project sale due to sudden change in circumstances the complete red /white bike has fully adjustable race rear shock (possibly hagon ) and r6 swing arm and r1 rear wheel with good 190 section tyre ,with blue spot calipers again r1 front and rear this is on a q reg ...
Essex ESS, United Kingdom3 weeks ago on ebay.co.uk
For sale Auctionyamaha 1991 10000mi 1000cc
Selling on behalf of a friend Selling due to loss of interest, not immaculate but very clean. Reconditioned engine 10,000 miles ago. The bike has never let us down in twelve years. comes with :- Loads of bills, mot's and tax disc's. Also comes with:- Recent mot, new battery and carbs balanced, paddock stand, Abba stand, passenger ...
Oldham, United Kingdom3 weeks ago on ebay.co.uk
For sale £ 99yamaha 1990 1000cc
Yamaha fzr 1000 ru exup 1990 H regbreaking for parts engine starts and runsany questions call ... or ... all parts can be posted to you or collection welcome
Toton NG9, United Kingdom1 week ago on ebay.co.uk
For sale £ 1000yamaha 1990 33570mi 1000cc
Yamaha fzr 1000 exup 1990 N reg mot certificate til ... miles on clockin good condition engine runs great everything works as it should electric,exup valve,etc Does have some cracks in fairing and dent in petrol tank which can be seen in picturesi have lots of old mot for this bike and two sets of keys Bike is ...
Aberdare CF44, United Kingdom1 week ago on ebay.co.uk
For sale Auctionyamaha blue 1994 22560mi 1000cc
...view full size. Full Size Image Click to close full size. Item Description yamaha fzr 1000 exup 1995 This bike was bought locally but it had been parked up for years. It has had a full service and new battery. R.E.P.S. have professionally cleaned the carbs and new plugs have been fitted. The bike is in full ...
Colchester, United Kingdom3 weeks ago on ebay.co.uk
For sale Auctionwhite 1000cc
I have only owned this bike for under one year but don't let this put you off as its a genuine sale. Please note I have not had any negative feedback and have always been an honest Ebayer. Being in my forties this bike was around when all I could afford was a 50cc moped and as a ...
Snaith DN14, United Kingdom1 week ago on ebay.co.uk
For sale £ 1995yamaha white 1987 46840mi 1000cc
Overview Vehicle Details About Us Showroom Vehicle Print Out £1,995.00 Yamaha fzr 1000 genesis * had A full service at 46,000 * comes with full mot * Scroll over the thumbnails to enlarge Model Year: 1987 Mileage: 46,840 Miles Engine Size (in ccm): 989 Interested? Call Us ... or Email Us . Yorkshire Trade Car Centre Selby Road Snaith West ...
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Since the street can be the judge and the jury, before I go out like a sucker, keep the fame and the jewelry. I gotta go to work.
Always cool...The 50 Best College Basketball Players, according to TBL's Jason McIntyre: https://t.co/gq4slSrWtd
Justin Timberlake endorses Memphis' Big 12 candidacy https://t.co/pXaDTqQcUC
Big 12 stats and trends: Passing game efficiency https://t.co/Zatdjv7pqd
Villanova Wildcats on the list of the 50 Best in College Basketball https://t.co/Qnn1iC1iVK 18 Josh Hart 33 Mikal Bridges 44 Kris Jenkins
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.@KStateTFXC alum Carlos Rodriguez is ready for a new competition at @KState! https://t.co/ER565OAS3G
Know your nonconference opponent: Iowa https://t.co/m4yw37vBAW
Moving forward, Big 12 can learn from looking back https://t.co/fAmZRwmScZ
You don't gotta like me, just respect my mind. This is how I'm eating now, so respect my grind. I gotta go to work.
RT @wildcatkickoff: Catch @Phillips @AdleyStump @DavidRayOnline and more at the #WildcatKickoff on 9/10! Tix! https://t.co/Bg0GMRh6lK
No Wendell Smallwood, no problem for West Virginia https://t.co/131WRuTadI
On this date nine years ago, we lost the great Skip Prosser. Still miss him terribly.
Know your nonconference opponent: Notre Dame https://t.co/9Lfp6jBVEK
Rating the Big 12 expansion candidates' Twitter statements https://t.co/U2Pdj4Xk0x
Dream and nightmare scenarios: West Virginia https://t.co/aW6wzl5LOi
Big 12 players feel respected, know bowl success is key https://t.co/Kg6vlLGfYk
#KStateVB makes it 6 years in a row earning the @AVCAVolleyball Team Academic Award! https://t.co/Ty1vX0aSXf
These are the biggest questions that need answers for Big 12 expansion. https://t.co/UKaMPmWq4Q
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Congrats to @KStateTEN! 3rd straight @ITA_Tennis All-Academic Team award 6 'Cats named Scholar-Athletes ??? https://t.co/TKfCTbICLN
Know your nonconference opponent: Houston https://t.co/ksm8bCXL0E


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mgr strategic sourcing jobs
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AVP of Strategic Sourcing & Contracts
Members 1st Federal Credit Union - Mechanicsburg, PA
The AVP of Strategic Sourcing & Contracts manages and directs all aspects of the credit union's strategic sourcing and contract administration, management...
Strategic Sourcing Senior Specialist
Lowe's - Mooresville, NC
The Strategic Sourcing Sr. In addition, the Strategic Sourcing Sr. To accomplish this, the Strategic Sourcing Sr....
Commodity Manager
Emerson - Mansfield, OH
Develops and implements sourcing strategy by commodity. Responsible for developing strategic plan for commodities and supply chain projects....
Enterprise Strategic Sourcing Category Manager
Lowe's - Mooresville, NC
To accomplish category strategies that involve sourcing, the Category Manager must effectively manage and utilize the Strategic Sourcing Sr....
Sr. Strategic Sourcing Manager - Indirects
Mars, Incorporated - Hackettstown, NJ
Mars Chocolate North America is looking for a Senior Strategic Sourcing Manager, Indirect Materials, in Hackettstown, NJ....
IT Sourcing Manager
CDPHP - Albany, NY
The IT Sourcing Manager will have primary responsibility for all commercial aspects of IT procurement and will be responsible for the management of CDPHP's...
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I am using CI IPN library, and as far as their functionality is concerned everything runs smoothly, and all the txn info is committed to the DB, which means that the script is called and runs. However, when I try to add my own directives in the case of a successful txn - i.e sending email to the client and adding his details to the DB - It totally ignores my code. I tried to remove the "if successful" condition, and it still doesn't work. It is important to note that when I run those models outside the IPN controller through a direct call from another controller, they run perfectly. Here is the code:
class Ipn extends CI_Controller {
// To handle the IPN post made by PayPal (uses the Paypal_Lib library).
public function index()
$this->load->library('PayPal_IPN'); // Load the library
// Try to get the IPN data.
if ($this->paypal_ipn->validateIPN())
// Succeeded, now let's extract the order
// And we save the order now
// Now let's check what the payment status is and act accordingly
if ($this->paypal_ipn->orderStatus == PayPal_IPN::PAID)
$this->load->model("register_model"); // my own code
$this->register_model->insert(); // my own code
$this->register_model->email_customer(); //my own code
} // end if PAID
else // Just redirect to the root URL
redirect('/', 'refresh');
} // end if validates
} // end function
} // end class
TIA for your kind assistance. Matanya