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The locals deal with it in two ways: a midday siesta, where from about lunchtime until 3:30pm (but in many places, even 4 or 5pm) shops are closed. And escaping to the seaside. It's still hot there, but at least you can cool off in the water and cool evenings by the sea give you a bit of respite from the hot day.
Tuscany is blessed with beautiful coastline — about 400 km of it. And luckily all of it is quite easy to get to from the cities. Here are a few highlights (and tips) of my favourite holiday spots along the coast:
Castiglioncello — a pretty beach town not far from Livorno with rocky and sandy beaches and easy access thanks to the train station that is walking distance to the beach and the town. It's about an hour and a half from Florence and a 30 minute bus or train ride to Livorno. Have breakfast or aperitivo at the classic Caffe Ginori in the middle of town and a wonderful meal of homemade gnocchi with vongole and pesto or crostini with marinated anchovies and stracchino cheese (my favourite) at Dalla Wilma. Next door is the natural gelateria Bar Vittoria, which is worth going back to for seconds. Station Gallery is an eclectic spot for a spritz before dinner, but if you want to be by the sea, Il Cardellino is in prime position. Find yourself a patch of free beach between Bagno Roma and Bagno Nettuno (or pay around 30 euro for an umbrella and 2 chairs for the day). When you've spent too much time in the sun, young children will love the playground in the cool pineta (pine forest) that separates the train station from the seafront.
Bolgheri — it's not on the beach but it's only 4 kilometers from it and makes a nice afternoon or evening trip if you've got a car. The little town is charming and quaint and clearly dedicated to food and wine. Gelato at Caffe della Posta is lovely and will keep the kids quiet while parents are wine tasting. To keep everyone happy, though, head to Bar U on the Via Aurelia just before you turn off for Bolgheri. It's cheap, cheerful, with the feel of an outdoor pub, but the food is fun and clearly made with love (think an odd mixture of Tuscan burgers, homemade crisps, delicate 61 degree eggs and crostini with anchovies. And really good cheesecake). Not far is another pretty country town, Castagneto Carducci, on a hill top surrounded by olive trees. We stayed at a rustic and friendly organic agriturismo called Colle Donatucci.
Isola d'Elba — the largest of Tuscany's 7 islands is full of beautiful beaches and towns worth exploring. Most ferries depart from the port of Piombino, which can be reached by train to Campiglia Marittima and then a shuttle bus. Taking a car onto the ferry can be quite costly in the high season, so consider renting a scooter once you're on the island. I recently visited Capo d'Arco near the ultra pretty town of Porto Azzuro on the northeast side of the island. It's a quieter, more secluded part of the island, where all you might want to do is spend all day by the sea. If you like the sound of a secluded island, have a look also at these posts on Giglio Island and visiting Monte Argentario.
I'm now back from holidays, sweating away in a house that never seems to cool down. It's not even August and I'm already beginning to crave a refreshing, crisp morning, you know the kind, when you need a nice hot cup of tea or coffee to warm you up and perhaps an extra layer over the summer clothes you're tired of wearing, soup, a roast and anything baked. But in a few months time, I know I'll be looking at these photographs and longing for the hot sun beating down on my face and all that summer produce, the sea breeze in my hair and the feeling, that incomparable feeling, of swimming in the crystalline sea.
Of course, life is not a film, and mostly when I am in Rome I end up being overwhelmed by the chaos and the traffic and somehow it's always just ridiculously hot when I choose to go – a day meant for the seaside or laying low rather than wandering city streets on foot. But even after one of those days, on my way home to Florence on the train, I'm left with that same romantic nostalgia as I have when I was eighteen and imagined I was Audrey Hepburn.
I had two days in Rome recently, for work, not for play. But luckily my work is kind of like play, so I got to get out and about and wander the market, eat pizza bianca and drink too many coffees — generally doing what I might normally do if given the chance to wander Rome. It looked like this:
Campo dei Fiori, early in the morning, when it's still just cool enough that you're not breaking a sweat just moving. First, an espresso and a cornetto. Actually, no, a girella – a divine puff pastry swirl with custard and sultanas.
A wander in to the Forno dei Campo dei Fiori, in the corner of the campo, where the bakers charmingly obliged to having their photo taken while pummeling oblong blobs of pizza dough into shape.
Back to the market, where the impossibly colourful stands full of summer produce called out for impulse buys: plump dark cherries from Puglia, zucchini flowers, tomatoes of all shapes, Saturnia peaches and radicchio that looked like a painting. A block of pecorino romano for grating over pasta all'amatriciana.
Speaking of impulse buys, I also came away with a triangular cheese grater, some olive wood spoons, little ceramic splatterware pots and duralex glasses for small servings of wine, perfect for lunch. And a huge bunch of lavender-blue hydrangeas. It was hard to tell when I was working and when I was playing.
Then we wandered, searching for those photogenic and characteristic Roman cobblestone streets with well-worn walls covered in persistent vines (it's not hard to come across them), and on the way, I bought myself a handwoven market basket (another impulse buy – I swear, it's that eighteen year old pretending to be Audrey Hepburn).
A stop for more espresso and cold water, as the heat began to take over by 11am.
And more wandering, this time towards chaotic, hot and touristy Piazza Navona, where we found the tucked away, cool and calm Bar del Fico, named for the large fig tree that seemingly grows from nowhere like so much of the historic centre's greenery (thank you Alice, an Australian in Rome who runs Latteria Studios, for telling me about this spot). It's been at least 10 years that I've paid 80 euro cents for an espresso like I did at Bar il Fico. Apparently it's a good spot for aperitivo too.
I cooked, too. I made dough for baking soft, pillowy maritozzi, Roman cream buns. The tomatoes became a salad with beans and red onion. The zucchini flowers got dipped in chilled batter and deep fried. The cherries went into a crostata di ricotta. And the pecorino was grated over rigtoni coated with amatriciana sauce – a flavourful, spicy three-ingredient sauce of guanciale, tomato and chilli. I'll hopefully get to share more of these photographs soon as the resulting dinner party, on a beautiful rooftop belonging to One Fine Stay, was a beauty — the main work part of the trip.
It was a busy visit, with barely enough time to break but the one moment I did have free was used to pop into Piperno in Rome's Jewish ghetto, to eat their deep fried zucchini flowers (stuffed with mozzarella and anchovies) and a plate of cacio e unto – spaghetti with cheese and guanciale. And with each bite, there I was imagining Roman Holiday again.
For more Rome Eats, have a look here:
It's not only an Italian tradition, but in Russia and Poland, where cherry orchards abound, they have a similar preparation where the cherries are used to infuse the liqueur – not so much the other way around – where the cherries are cut in half to expose the flesh and better infuse the alcohol, so you are left with a deep crimson-coloured, cherry-flavoured vodka for sipping.
Here, the cherry is the hero, but in fact (and this is one of the things I really like about this), you could really think of this recipe as giving you two things: the boozy cherries, plump and sweet as the day they were picked, and the deep, tinted liqueur to drink in sips from a small, chilled glass once all the cherries are eaten.
Artusi has a similar recipe in his 1891 cookbook, Science in the Kitchen and the Art of Eating Well. It's for visciole in guazzo, or sour cherries in spirits. His recipe is interesting though as he doesn't actually add any liqueur to the jar of cherries, but he lets the cherries make their own. After picking over the cherries and pulling out any that are not-so-perfect, the imperfect ones are squeezed to make juice. The whole cherries are piled into a crystal jar, sugar poured over the top, followed by the juice and a stick of cinnamon and it is then left, without being touched, for two months to macerate.
This is a little bit quicker, and definitely boozier, but it still takes a little patience (a little over a month) before it is recommended tasting them. Consider putting the jar at the back of the cupboard where you can forget about it for a while – the longer it sits, the better, and this does last a very long time.
Cinnamon is the most wonderful spice paired with cherries (like in this sour cherry and cinnamon sorbet) but a few cloves are also nice, or long strips of lemon peel.
Note: In Italy, you can easily buy 190º proof (95% alcohol) in the supermarket for the purpose of making homemade liqueurs or for using in desserts, but this isn't available in many other countries. When using a 190º proof alcohol, the syrup serves to dilute the liqueur to something similar to vodka or limoncello – in other words, something around 20-40% alcohol. You can also use other liqueurs, namely those with neutral fragrance and flavour like vodka, or something that goes nicely with cherries such as brandy (Miss Foodwise has a lovely recipe for brandied cherries). In this case, you don't need to make the syrup as the alcohol content is already reduced, but simply pour the sugar directly over the cherries once positioned in the jar, followed by about 350 ml of vodka or brandy, or enough to cover.
Ciliegie sotto spirito (Boozy cherries)
Combine the water and sugar in a saucepan and heat to a simmer or until the sugar is dissolved. Remove and let cool completely.
Wash the cherries, picking through them as you go and discarding any that are past their prime, and pat dry. Keep their stems on if possible. Place them in a large jar (or several smaller ones, which make nice gifts), along with the cinnamon stick, broken in pieces if needed. Pour over the alcohol and the cooled sugar syrup. Ensure that the cherries are completely covered with liquid. Close the lid tightly and keep in a cool, dark place (I like the refrigerator for this job but the back of a cupboard is also good) for at least 40 days before trying them.
Serve the cherries as they are, in little glasses with some of the liqueur, use them in cake or tart recipes or eat them with ice cream.]]>
There are other biscuits you can use but I consider savoiardi indispensable for tiramisu. My Tuscan mother in law prefers to use Pavesini, which are thin, finger-shaped children's cookies, but being so thin, they get soggy very quickly and they just don't have the wonderful soft and springy texture of perfectly re-hydrated savoiardi. In fact, savoiardi in tiramisu takes on the texture of sponge cake.
Suddenly it dawned on me. Savoiardi are nothing more than my favourite pan di spagna (an Italian sponge) recipe, in finger form. A revelation. They are simply cake, dried out so they last a long time in the pantry and in a conveniently small size, which makes layering into glasses or a wide dish for other desserts very handy. They are cookies with a lot of history (they date back to the 1300s) and a name fit for royalty — in fact, they are named for the House of Savoy, the last monarchs of Italy, so they are especially tied to the regions where the Savoys had significant history: Sicily, Sardinia and Piemonte in particular.
They're relatively easy to make and quick to bake, but you do need a bit of skill with a piping bag to get the right shape (Food52 has a great article on how to use a pastry bag). Otherwise, try the drop biscuit method for round ones (if you aren't familiar with drop cookies or drop biscuits, it's simply dropping blobs of batter off a spoon), which are still just as tasty and also perfectly suited for dipping into coffee or custard to eat just like that, as well as layered in desserts.
Feel free to use your favourite sponge recipe, if you have one. Do need gluten free lady fingers? This is my favourite gluten free sponge recipe, inspired by an Artusi recipe from 1891 so it doesn't have strange ingredients in it, just potato starch, sugar and eggs. Then, once you have your homemade lady fingers, why not also make your own mascarpone (it's a thousand times better than a store bought one)? That's what I would call homemade tiramisu.
The following recipe is the pan di spagna (similar to a sponge cake) recipe that I like to use for desserts like zuccotto, which is in my cookbook, adapted to become lady fingers. The warming and heating with double broiler makes for a stable and fluffy batter. To make 24 lady fingers, I piped about 8 per baking sheet. I have two baking sheets, but only baked them one sheet at a time, so this meant that while one was in the oven, I was piping and preparing the next sheet, and when the first one came out, I left the cookies to cool directly on the counter top and I cooled the tray down quickly in the sink by running cold water over the top and then I could prepare the last 8.
Homemade lady fingers (aka my favourite pan di spagna or sponge cake recipe)
For US conversions and measurements, see my recipe for these on Food52.
Heat oven to 200ºC. Beat together the sugar and eggs in a metal bowl set over a bain marie (double broiler) until the mixture reaches 45ºC (the mixture should feel like a very warm bath, it takes about 2-3 minutes) and is doubled in size and pale, thick and creamy.
Fold in the flour gently, bit by bit, until smooth.
Prepare a cookie tray with baking paper. Fill a piping bag with the batter and pipe fingers that are roughly 10cm long, 2.5cm wide and 1cm high. Leave plenty of space between each finger. Sprinkle the fingers with some sugar, and then dust over some powdered sugar.
Bake for 6-8 minutes or until the lady fingers are puffed, dry to the touch and deep golden in colour. Remove from the oven and let cookies cool completely on baking sheet before removing carefully.
Use immediately, or if you want to keep them for later, let the cookies dry out on a wire rack overnight before packing into an airtight container. They will keep this way for 2 weeks.
For those who don't have my cookbook yet, I wanted to compile a little list of some of my favourites, many of which I have written about before and which are still favourites, even after years. I like old places that don't change much but new spots are constantly opening up lately in Florence, and for those I recommend you turn to the blogs of my friends, Girl in Florence and Curious Appetite.
My Favourite Florentine Eats
Now that the summer is here, I'm getting more and more emails asking for advice on where to eat, ranging from full itineraries to the simple: if you had to choose one place, what would it be?
If it were one, ok maybe two, places only and I really wanted something comfortingly, traditionally Florentine, I would go to a trattoria like Burde (which is a little out of town but an easy cab ride) or Sostanza, where you must try the butter chicken.
If you want something different, you can't go past brunch at Teatro del Sale, run by the eccentric, infamous chef, Fabio Picchi, of Cibreo. One of my favourite spots to take people to.
If you want something away from the usual tourist crowd, to explore neighbourhood markets and wine bars, this post on Florence's Lovely Bits is for you.
If you're eating on the cheap, Florence is a good place for it because street food and panini shops abound. Here you can find a thorough list of places that serve good Florentine fare, with some pit stops for a panino and a glass of wine, plus some typical trattorie where eating is no frills but full of character and economical. I'd add to that list, too, Trattoria Sergio Gozzi next to the church of San Lorenzo.
Not into your hotel breakfast of fette biscottate? Head to one of these bakeries or pastry shops immediately for caffe e cornetto (or a schiacciata all'uva, pictured below, when in season) instead!
Want to eat somewhere outdoors and picturesque? Heading to Fiesole from Florence and a quick bus ride or taxi ride away is Fattoria di Maiano. A great place to take the kids too, as you can visit all the animals while you're waiting for your meal.
Looking for other wonderful things to do while in Florence?
Molly McIlwrath is an historian and licensed guide of Florence, and one of the most passionate people I know. Book her for one of her artisan or family tours or if you need someone amazing to take you on a journey through the Uffizi Gallery.
Curious Appetite does aperitivo tours and dinner crawls through Florence.
Lost in Florence is an excellent resource for finding out about boutique shopping, artisans, eating, drinking and going out, plus extra events too.
Elizabeth Minchilli has an app on where to eat in Florence! And she has great taste.
And not too far from Florence, reachable on a train as a day trip, Juls Kitchen offers cooking classes as well as food photography workshops in her brand new studio in the Sienese countryside.
Laurie Colwin's chapter, "The Low-Tech Person's Batterie de Cuisine", in Home Cooking, is one of my favourite on the subject of kitchen items. "How depressing is it to open a cookbook whose first chapter is devoted to equipment. You look around your kitchen No chinoise! No flan ring! No salamander! How are you ever going to get anything cooked? What sort of a person is it who doesn't own a food mill?"
Having lived in such a nomadic state for a good part of a decade, any fancy equipment I have accumulated over the years (namely, heavy things like my set of Le Creuset pans, a Carrara marble mortar and pestle, and an ice cream machine) is packed up in a box in a relative's garage somewhere on the other side of the world.
I have with me what I can roll up in dish towels and put in a suitcase. It's as low tech as you can get (Laurie Colwin would be proud) and involves, mostly, a knife from Kappabashi in Tokyo and quite a lot of wooden instruments, in particular, wooden spoons that bear the marks of being left too long sitting on the edge of a pot, a hard-wood rolling pin with grooves for making noodles that I found in a second hand shop and a fluted pastry cutter from an antique market.
I have picked up some clutter along the way, too, though. Little things that make an appearance perhaps once a year. The truffle grater. Metal tubes for making cannoli (which, I admit, are indispensable for that job, however). A knife for cutting attractive chunks of Parmesan.
My kitchen collection began when I was a 20 year old art student in a shared flat in Florence. Unsurprisingly, it was the bare essentials. I whipped eggs with a whisk when I made pavlova, rolled pastry with a wine bottle and toasted bread on a dry frying pan. A citrus squeezer? My hand. Not much has changed, except I now own a rolling pin, but I appreciate very much being low tech. The only electric tools I use are a set of cheap beaters for whipping egg whites (thank goodness) and a hand held stick blender. Everything else I do by hand.
As Colwin points out, "It is a fact that you can do anything a food processor can do and do it even during a power failure." Being minimal in the kitchen I think is always a good thing, it keeps things tidy and makes cooking simpler in many ways (not to mention less washing up). Having less things means the ones you do have should be versatile; ideally having more than one use.
I share Elizabeth David's disdain for garlic crushers as a useless kitchen tool (you can flatten garlic with a bash of the palm of your hand; chop with a knife or, if you really must have it minced, grate it on a grater or a microplane — and let's face it, a grater or a microplane is a much more useful thing to have). I also prefer my sharp, large vegetable knife for chopping anything finely over a mezzaluna, which is never as sharp as my knife and just fits too awkwardly and takes up too much space in the drawer. And though I haven't gone as far as to cook spaghetti in a champagne bucket (as Laurie Colwin admits to), I love versatile tools.
A pair of extra-long chopsticks is one of my favourites. The habit is inherited from my Japanese mother. They work like an extension of your fingers and you can fry, saute, fish things out of boiling pots or serve with them. They're also very handy for picking up things that have fallen down the back of the oven.
I love wooden spoons and have them in all shapes and sizes; they're possibly my most-used item next to my knife. I don't discriminate between them but I do really like this video of Michael Ruhlman on why round wooden spoons are useless in this series on Stupid Kitchen Tools. He has a point (though I still have more round spoons than any other shape). Just recently I realised that the spoons with a hole in the middle have a specific purpose, too — good for risotto (it's even known as a girariso) or for mixing delicate batters like those for sponge or pastry creams.
A good pair of kitchen scissors is a good idea in theory — I use them for cutting string and chopping parsley over the top of something when I couldn't be bothered washing a knife and a chopping board. Or like Colwin says, "sewing, cutting the flowers, and opening parcels," but sometimes I think you can go too far. My Tuscan mother in law has at least three pairs of scissors in her kitchen that she uses for things I had never thought of — cutting pizza slices, mainly, which is common. I have even seen her cutting a huge and hefty bistecca alla fiorentina with them. I still prefer my sharp, heavy kitchen knife and could easily live without scissors.
I did, like Colwin did, end up buying a food mill last year in a second hand shop for a couple of euro. It's missing the interchangeable plates that allows you to control the size of the grain so my tomato sauce is a bit too chunky, but it is by far one of the best things I've been introduced to in an Italian kitchen ever (Rachel Roddy speaks excellently of why they are so good). While I imagine it was invented purely for making passata out of tomatoes, I use it also for pureeing anything from sauces to mashed potato (because Italian kitchens don't have potato mashers and that is one thing I miss but still haven't thought it vital enough to buy) to fruit for jam.
In Colwin's list of kitchen essentials, she notes, "It is wise to keep in mind that pots and pans are like sweaters: you may have lots of them, but you find yourself using two or three over and over again." But I find looking for really good ones really frustrating because you need to try them on first, like good shoes. You don't really know how good they are until you've tried walking half an hour in them (or cooking a frittata in one, if we're talking pans) and by then it's too late to take back to the shop if you decide they're just not comfortable. I'm still trying to find the perfect affordable pans, but, like shoes, price has a lot to do with it and you do get what you pay for. Splurging on even one pan, I believe, is totally worth it. And it won't be a frivolous expense, it will be a family heirloom. Some of the best food I have been cooked comes out of the sort of pans that are passed on from generation to generation.
Read more on my article for Food52 on favourite Italian kitchen items. What are your favourite items in the kitchen?]]>
Soup has saved me.
It's what I've been turning to lately when I realise it's suddenly dinner time and I don't have anything prepared. It's so quick – everything in a pot, water. Blend. It only uses one pot and a stick blender so washing up is minimal. No fiddly chopping since everything will be blended. And it's so comforting, no matter what sort of day it's been.
It's nothing to sniff at either, soup is something I'd make for someone coming over, too. As comforting or as simple as soup is, it's just like M.F.K. Fisher once said, "It is impossible to think of any good meal, no matter how plain or elegant, without soup or bread in it."
I like all sorts of soup but a vegetable passata, or a puree, where one vegetable is the hero is my preference. Fennel soup is likely my favourite – a squeeze of lemon, sometimes a potato as a supporting character. Carrot soup is another good one, sweet and sunny. Asparagus soup, done like this one below, but with the big beautiful bunches that are irresistible at the market.
Zucchini are one of my favourite versatile vegetables, they go into risotto and pasta, grated and barely cooked (this usually happens because I am low on time but I almost always prefer it this way anyway), or are tossed with some garlic and herbs as a side or to go on toasted bread. It was inevitable that they'd be turned into soup, too.
At the market I always prefer the small ones. Pale, sweet and skinny, sometimes ribbed and barely larger than my fingers. They have their orange and white flowers still attached, which, if not used right away usually get squashed and bruised in the fridge, by the zucchini themselves, and end up getting discarded. I usually put them right into the soup, risotto or pasta.
This is barely a recipe, it's that easy. Blend it any way you like, I go for an immersion blender that I can stick directly into the pot which seems to be less messy to clean up. The blending is all you need to make this soup deliciously creamy, but if you feel like you want to, a knob of butter thrown in right at the end does no harm, either.
These lovely pale zucchini are known variously as costata romanesco or Florentine zucchini, for example, zucchina lunga fiorentina or zucchino fiorentino rigato bianco. They're sweeter than the huge, dark green, smooth counterparts. If you have your own vegetable garden, these heirloom seeds are easy to buy and grow yourself so you have access to these beautiful zucchini and their flowers.
Zucchini and zucchini flower soup (Passata di zucchine con i fiori)
Serves 3
Slice the zucchini into 2-3mm rounds; remove the stamens of the flowers and roughly chop the rest. Set aside.
Gently cook the onion, garlic, parsley, celery and its leaves and basil in a soup pot with the olive oil and a pinch of salt. Cook for 10 minutes over low heat or until the vegetables have softened. Add the zucchini and 750 ml of water. Bring to a simmer and cook 8-10 minutes, then add the flowers and cook a few minutes more, or until zucchini are tender.
Remove from heat, season with salt and pepper and, if you like, add a swirl of olive oil (or a knob of butter) then blend. If you prefer a smooth soup, blend until perfectly smooth. I like a little texture so I leave it about 3/4 done. Serve immediately with some chopped fresh oregano and mint, and if you like, some Parmesan cheese.
I had known about this place for years, heard so many good things, knew it was just the sort of place I would love. But somehow it took me years to get there — perhaps because of not being right in the centre of Florence (it's in the neighbourhood of Peretola, very close to the airport) and having opening hours that aren't always easy to fit in with (they're only open for lunch during the week and Friday nights for dinner). But now that I've finally been and confirmed every suspicion that it's one of the best trattorie in town, I can't wait to find any other excuse to get there again.
Da Burde has history written all over it — from the tiled walls in the front room (which also serves as a bar and a shop!), where you can just sit and read the paper, to the antique decorations in the main dining room and the historic panelling that was installed along the walls in one of the side dining rooms.
It's been in the family since 1901 and now brothers Paolo and Andrea Gori and their uncle Giuliano Gori, run the place — Paolo in the kitchen, and Andrea on the floor and the wine cellar. For those who don't already know him, Andrea is a sommelier and one of the most affluent figures in the wine world — during quieter hours you can find him attached to his laptop, where he writes his blog, Vino da Burde, Intravino and others (he also wrote the AIS Sommelier manual). So you can rest assured that you're in for a treat with the wine list here.
In the kitchen, the food is strictly classic Tuscan fare, done properly and seasonally. Things like ribollita, pappa al pomodoro, carabaccia (onion soup), pasta e fagioli, zuppa di farro, baccala' alla fiorentina, bollito misto, polpettone (meat loaf), peposo and francesina (re-cooked boiled meats with onion) and their most famous dish – bistecca alla fiorentina – with all the usual trimmings (stewed cannellini beans, roast potatoes, the most delicious twice-cooked greens).
The dessert table is laid out with an array of delightful things, such as crostata, the trifle-like zuppa inglese, wobbly creme caramel, and depending on the season, you might find castagnaccio (chestnut flour cake) and schiacciata all'uva or simply some fresh fruit.
It's the sort of place to come for a real celebration of Florentine classics and to possibly come with a group of friends so you can taste more things without getting too full too quickly. Either that or just make sure to come on an empty stomach so you can try it all, from antipasto of sliced cured meats, to a soup to the bistecca (if going all out is your motive). Save space for something from the dessert table, or even a little vin santo with some cantuccini.
After a delicious bowl of creamy farro soup, we opted for fegatelli (roasted pork liver) and peposo (above), a Renaissance dish of beef stewed with red wine, garlic and lots of pepper. It came in its own little pan, lid slightly askew, revealing gorgeous, meltingly-soft chunks of beef on a bed of the best twice-cooked greens I have ever ordered. I did eye off jealously the impressive bistecca at the next table though — that's for my next visit.
Dessert was this fresh strawberry and gooey custard crostata and zuppa inglese, classics that taste just like this homely style of cooking should — but better.
For some other articles on where to eat in Florence, see this post about Florentine food; this post about having brunch at Cibreo's Teatro del Sale and these favourite spots on the oltrarno side of Florence.
Incidentally, Paolo and Andrea will be taking over the osteria of Eataly a few steps from the duomo in the centre of Florence next month and they'll be cooking from my cookbook for a one night only event on 23 June 2016! See my events page for the details.
Trattoria da Burde
Via Pistoiese 6r
Tel. 055 317206
Bookings can be made by phone or online.
This blog post was not sponsored. The views here are all my own.]]>
It's one of my favourite images from the cookbook, a photograph that I took in black and white film of the perfect accessory for a hole-in-the-wall panino spot: a rack for holding your wine glass. This one is at Semel, a wonderful panino place at the Sant'Ambrogio markets. It comes unframed but mounted on museum-quality archival mat board. It'll come wrapped in marbled paper and I'll send it anywhere in the world. Just leave a comment below to say who you'd bake this cake for (or want to share it with) and I'll pick a winner. Get your entries in by 22 May, 2016!
If you're coming to Florence in May-July this year, and would like to say hello, keep a look out on the events page for more things coming up to celebrate all things Florentine – aperitivo at the back of a butcher shop, a cooking and wine pairing class, a trattoria dinner collaboration or a food styling workshop with the talented stylist, Deb Kaloper, who I worked with on Florentine, for example.
But onto this cake. It's one that I treasure because it is so wonderfully simple and easy to whip up, and I think its homely quality is one of the reasons it's such a crowd pleaser.
It's one of those cakes that you imagine everyone's nonna knows how to make and has ready on the kitchen counter when visitors come. It's one that you will always find, reassuringly, in bakeries, bars and pastry shops all over town. It's also commonly on trattoria menus for dessert, although many Florentines would even eat this for breakfast or a mid-morning snack. It's not overly sweet, as Florentines don't have much of a sweet tooth, and has a good, lemony tang to it, but you could, if you like, brush a little warmed apricot jam over the top once you pull it out of the oven for some shine and an extra touch of sweetness.
Torta di mele – Apple cake
Recipe from Florentine: The True Cuisine of Florence (published by Hardie Grant Books)
Place the apple slices in a bowl with the lemon juice and 2 extra tablespoons of sugar.
Beat the sugar with the butter until pale and creamy, add the eggs and beat very well until you have a thick, pale mixture. Add the milk and then fold in the flour, baking powder, salt and half the apple slices to combine.
Pour into a cake tin and place the remaining apple slices all over the surface. Bake at 180°C for 60 minutes or until the top is golden brown and springy when touched.
And here are some instagram images and highlights from the Florentine events in the UK I wanted to share — a visit to Books for Cooks, the ultimate cookbook shop in London's Notting Hill, and the beautiful Toppings & Co bookshop in Bath, where you can find some signed copies; and two pop-up dinners with the absolutely fantastic Italian Supper Club team together with The Guardian in their Hackney warehouse.
Don't be fooled – it may look like pesto, but this is far from that rich and creamy pasta sauce. It's on another level all together. Salsa verde is sharp and savoury. Zingy and fresh. And a dollop goes a long way to add brightness to anything from grilled meat or fish, sandwiches, salad or even pizza.
Known as bagnet vert or "green sauce" in Piemonte, salsa verde has parsley to thank for its grassy freshness and long-lasting color (it doesn't oxidise like basil in pesto does, turning dark when exposed to the air). What gives it its special punch is the addition of a heaping spoonful or two of capers and anchovies. It's a combination of ingredients that recall the ancient vie del sale, literally "streets of salt", so named because they connected the landlocked valleys and hills of Piedmont to the sea at Liguria. Ligurian olive oil, salt and anchovies made their way through these ancient routes into the heart of Piedmont's cuisine and can still be found in the region's favourite sauces, like this one, and bagna caoda, a warm hearty sauce of garlic, olive oil and anchovies for dipping vegetable sticks into.
Salsa verde is most well known in Italy for being the number one condiment for bollito misto, a very traditional, rather old fashioned dish of boiled beef and offal, but there's so much more that this sauce can do. In Piemonte, you'll find the sauce used liberally as a topping on tomini (delicious rounds of soft cheese, a little similar to brie), halved, boiled eggs or crostini for antipasto.
Toss a tablespoons of it through some steaming boiled new potatoes. Try it with roast lamb (by the way, anchovies and lamb — a match made in heaven). It turns a cheap, simple sandwich filling into a dish worth remembering. The Florentines know this well, and dollop it on their warm panini of stewed lampredotto (or abomasum tripe, their favourite kind of offal), it's the defining dish of the Renaissance city. In Piedmont, their go-to panino in a flash is salsa verde with anchovies — it's a perfect week day pantry meal if you've got a jar of homemade salsa verde in the fridge, waiting for such occasions.
It's also great on pizza like the way they do it in the wonderful hole in the wall pizzeria, Grano, in southern Tuscany's Porto Ercole, where they top pizza rossa ("red pizza", in other words no cheese) with salted anchovies and bright blobs of salsa verde.
In traditional recipes from Piemonte, many add fresh breadcrumbs, soaked in red wine vinegar and even egg yolk or a whole boiled egg to thicken it. Probably one of the most important things to know is to use salted capers and anchovies – the ones that are conserved in salt rather than brine (for the capers) or oil (for the anchovies). They are superior in flavour and texture and even though they require a tiny bit of extra preparation, are worth it.
Salt-packed capers and anchovies should be rinsed of any excess salt and soaked for a short time in water before using. Soaked, salt-packed anchovies, will also need to have their spines pulled out – easy, as once soaked they should be a little more pliable. Start from the tail end, and split the anchovy lengthways to reveal the spine which can be pulled out.
The ingredients are chopped together finely or blended or smashed with a mortar and pestle until you have a thick sauce. According to Nonna Genia, the indispensable cookbook of the Langhe area of Piedmont, everything is chopped together with a mezzaluna (the original instructions that say this simple preparation takes one hour to make should give you an idea of how finely things need to be chopped), then olive oil and a good pinch of salt is stirred in until it gains a saucy consistency. Today, a stick blender does wonders. You can have this sauce ready in no time.
Salsa verde
Ideally, you'll want to prepare the sauce a couple hours before serving to let the flavours mingle. Any leftovers can be kept in a sterilised glass jar. It lasts well in the fridge for a couple of weeks in my experience, but if you're not planning on using it soon, it's a good idea to place the salsa verde in a very clean jar, smooth over the surface then carefully pour in a layer of olive oil to just cover and 'seal' the sauce. Place the lid on tightly and it should keep well a fair bit longer — some say months, but it never lasts that long in my house. See also this bagnet vert recipe from my friend Valeria for the version from Nonna Genia.
Makes about 200 ml or 1 cup
If using salt-packed capers and anchovies, first rinse the excess salt off them, then place in a bowl of fresh water to soak for about 15 minutes. Remove and drain on kitchen paper. The anchovy will need to have the spines removed – starting from the tail end, split the anchovy in two lengthways and pull out the spine. You will now have two fillets.
Blend the anchovies, garlic, herbs, capers and lemon juice together thoroughly with a food processor or stick blender (or chop finely together with a large kitchen knife or mezzaluna), add enough olive oil until you have a smooth, paste-like consistency. Taste for seasoning (important, as the salt packed capers and anchovies will already be quite salty) and add any salt and freshly cracked pepper as needed.]]>


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BFI IMAX Cinema
St John's at Waterloo
Seemingly a showcase of colourful mosaics and sculptures from the Southbank Mosaics Gallery, which has its HQ in the church's crypt,...
Hayward Gallery
Part of the Southbank Centre, the Hayward hosts a changing roster of contemporary art (video, installations, photography, collage,...
National Theatre
The nation's flagship theatre complex comprises three auditoriums for performances . Fantastic backstage tours , lasting 1¼ hours, are...
White Hart
This classic neighbourhood pub has a beautiful wood-panelled horseshoe bar and large windows that let in a lot of light. There are four...
Konditor & Cook
This elegant cake shop and bakery produces wonderful cakes – lavender and orange, lemon and almond – massive raspberry meringues,...
1 Charlie Chaplin Walk · interesting places nearby
BFI IMAX Cinema information
The British Film Institute's IMAX Cinema screens 2D and 3D documentaries about travel, space and wildlife, lasting anywhere from 40 minutes to 1½ hours, as well as recently released blockbusters.


text:
You are correct, it is no longer, nor was there ever a cover-up. if you can point to anything they tried to cover up. please do so.ARE WE GOING TO LET HIM GET BY WITH THIS??
We all know why these men DIED NOW!!!!
Its no longer covered up!
Is there a person alive and able to vote,
would put him back in OUR White House and
lead us again? Can't hardly stand seeing
him walk into our house now. Your vote
will help us TRY to forget what hes done.
Did Obama Watch While They Fought for their Lives?
There are 61 comments on the American Thinker story from Oct 26, 2012, titled Did Obama Watch While They Fought for their Lives?. In it, American Thinker reports that:They fought for their lives for seven hours. 9/11/ 2012. Benghazi. The White House watched.
Join the discussion below, or Read more at American Thinker.
Since: Mar 11
St. Croix valley
#23 Oct 27, 2012
#24 Oct 27, 2012
Fifty Three Percent Of US The Government Vote:
The majority of 53% of US the Government of this Representative Republic that vote and the 47% nonvoters; have Liberty to reelect President, Governor, Representatives of US the Government, County Commissioners, Township Trustees, Mayors, City Council, School Administrators and Board Members.
That defies USA Labor Law, The Constitution, and demands of Natural Law: what Mother Nature, God, or Whatever Power decreed to be the reality of the real world, democracy, capitalism, the US Constitution, and free, fair, and affordable commerce and common sense demands.
Demanding every Stockholder, corporation, farmer, business, outsourcer sweatshop, and nonprofit, tax-exempt, organization and Church; markets the cost in the wholesale and retail price of his or her product and service; of every worker, consumer, and taxpayer's wages (union contract), healthcare, pension, investment and independent business profit.
This enables every worker, consumer, and taxpayer to pay healthcare insurance premium or pay healthcare provider. Pay ALL taxes and pay for every product and service they use for life. With money derived from wages, investment profit, and independent business profit.
And enables every parent to educate, love, nurse, nurture, discipline, protect, and provide; for every child (job) they conceive. And fund schools, infrastructure, local and national security, government services, and etc.; with money derived from wages, investment profit, and independent business profit.
And holds Union workers, consumers, taxpayers, and Americas grandchildrens children, Government employees, Parents, Teachers, Veterans, Police, and Firemen; Representatives deny Collective Bargaining Rights accountable.
To fund Illegal drug users and Immigrants, lottery, casino, and keno losers, unemployed Union workers replaced with nonunion workers, Human Traffickers, waitresses that pander for life for $2.00 per hour, slaves in enterprise zones, low-income child labor, consumers, and taxpayers, volunteers without wages, and nonunion workers willing to work for fewer wages than they can afford life. That pays with welfare checks, food stamps, housing vouchers, and Medicaid.
Pay sales tax on the more stock dividends (money) OPEC Nations, Enron Stockholders, Wal-Mart Stockholders, Hillarys, Chinese, Foreign and Domestic Investors and Stockholders (money marketers) market quarterly. In the wholesale and retail price of every product and service Human Beings use for life. And School Boards and Government needs to build, maintain and operate schools, infrastructure, and provide local and national security, and Government services. That gets only product or service.
Needed to measure and maintain the strength and growth of this UNAFFORDABLE economy and distribute money Human Beings cannot digest, burn in internal combustion engines, or burn to heat and cool their American Dream. Into OPEC Nations, Enron Stockholders, Wal-Mart Stockholders, Hillarys, Chinese, Foreign and Domestic Investors and Stockholders portfolios.
Defying USA Labor Law, the Constitution, and Realities demands is bankrupting USA. Makes free, fair, and affordable commerce IMPOSSIBLE; Makes funding schools IMPOSSIBLE; Makes balancing every budget IMPOSSIBLE; Makes Union workers, consumers, taxpayers, and Americas grandchildren's children life UNAFFORDABLE; and created Ohios $1.35 trillion budget deficit, the $40 trillion social security and the $16 trillion national debt. Americas grandchildrens children are responsible to pay Chinese, Foreign and Domestic Investors and Stockholders interest with this debt until they are 18 years old.
Americas grandchildrens children cannot afford life and pay this debt with the $7.25 per hour Government mandated labor wage in a hundred million years.
Elect Romney Ryan President and send every elected official that defies USA Labor Law, The Constitution, and Realities Demands packing.
Since: Mar 11
St. Croix valley
#25 Oct 27, 2012
Wow! that was wholly irrational and unreadable...
have you considered making a point when you type? how about topics and rational discourse? try at least one once...
Since: Sep 08
#26 Oct 27, 2012
Yes, but everyone else knew it was a terrorist attack by the second day, or at least everyone at FOX News knew it. It would not be the first time they got a major political story right first.
"Pair of Socks"
Since: Dec 06
.Beats an Ace High
#27 Oct 27, 2012
I'll gladly pay you Tuesday for a hamburger today
#28 Oct 27, 2012
I am amazed at how easily people can be turned into mis informed missiles. The drone could not see clearly....Troops from Tripoli were dispatched....it takes time to get troops into an area plus there are protocols for foreign countries. The US cannot just enter another country armed and ready to fight. Why cant people just wait until or the information is in them make decision...so many people on here just like sheep.....so far Obama has not let the US be put down anywhere even though I am not voting for him I think there is just too much mis information when the bottom line is that people are voting against him because of his colour not his policies....almost every time Romney opens his mouth he gets caught in a flip flop or a lie....America may not need Obama but it certainly will suffer under the other clown
Since: Mar 08
Location hidden
#29 Oct 27, 2012
You give me one real fact that it wasn't a cover up. Look at how many stories have been told and one with any intelligence at all can tell that the truth has not come out yet. Liberal press and even Romney had a chance to ask Obummer but they didn't. This is a sad day for Amercia
Since: Mar 08
Location hidden
#30 Oct 27, 2012
The only sheep are entitlement people who follow Obummer Sad to say. Color doesn't matter to me but a person I want a person who can lead and is not a Chicago thug, socialist and learned from communist mentors. I don't care if they are green.
Stop playing games with the race card. That gets old
Since: Sep 08
#31 Oct 27, 2012
Oh my, the clueless are out in force here.
You are ignoring the facts if you think that it was not possible to save at least some of those that were lost. And remember, we are not talking about invading another country, but in defending U.S. territory. An attack on an embassy is technically an attack on U.S. soil. That is why it is a very serious matter if an embassy is attacked. It is in effect a declaration of war.
United States
#32 Oct 27, 2012
How about 3 weeks of lying about that little old "protest" gone wrong?
Since: Mar 08
Location hidden
#34 Oct 27, 2012
No way can you say I am biased when the Whitehouse , and everyone knows it now, lied and covered up the truth.
I do understand real time especially when 1 mile away the CIA annex was aware of their plight and wanted to help but were ordered not too but went anyway. Sad to say Mr. Wood was killed. The real facts are that this Whitehouse knew it was Sept. 11 and should have had every embassy on alert but didn't. They dropped the ball and are trying to skid by it until after the election. People are smart enough to see what they are doing and I am sure it will show in the election.
Now you continue with your allegiance to Obummer but well informed people know he is a puppet, not a leader and a socialist and is trying to head our country to a European Union model. God help us rid ourselves of this soon to be dictator.
"Pillars of Creation...."
Since: Jan 11
Into this world we're thrown
#35 Oct 27, 2012
At least you will admit your a racist and not voting for Obama because of the color of his skin. I guess that counts for something..........
Since: Feb 07
Location hidden
#36 Oct 27, 2012
The Benghazi Deception is is going full bore and the fake story lines installed to corrupt the 2012 election continues to mutate like a virus.
The court can not move fast enough, that may have been the calculation.
Since: Mar 09
The Left Coast
#37 Oct 27, 2012
Did Obama Watch While They Fought for their Lives?
Yes. But to be fair, he promises not to do it again.
Whitby, Canada
#38 Oct 27, 2012
I am not talking about a all out attack by the military (nor am I blaming the military),so don't twist my words.I am talking about offical e-mails obtained by Rueters and later by USA Today. These show the White House and State Department were advised 2 Hours after the event that it was a terrorist attack on the American consulate.
White House Spokesman Jay Carney for several days after the attack,insisted that it was a spontaneous attack by a unruly mob.The State Department (Hillary Clinton) did the same ,as did UN ambassador Susan Rice.If not mistaken President Obama did the same on tv with David Letterman,that was days after the attack on the American consulate.
Instead they arrested (sorry he came in of his own free will)the film maker Sam Bacile for questioning. what was he questioned for,well according to this administration GUILTY for the attack, and that was their line for DAYS!
Now Hillary Clinton has fallen on the sword (well deserved)for this administration
Since: Feb 07
Location hidden
#39 Oct 27, 2012
Rice was sent to the United Nations to lie.
Even the UN knows by now.
Krailling, Germany
#40 Oct 27, 2012
SHAME? The traitors in Washington D.C. don't have a clue about the meaning of the word shame. Especially, since they decided to aid and abet al Qaeda, our country's and the world's worst enemy.
Bush was the one who killed Saddam and the rest of the Ba'athist leadership in Iraq, thereby providing al Qaeda another base for carrying out their terrorist actions.
Next came Obama who openly supported (both militarily and via intelligence services) the al Qaeda affiliates in Libya, which led to massacres on a massive scale against the Libyan people and to the gruesome murder of one of the bravest and honorable men in history, namely Colonel Gaddafi.
Ambassador Chris Stevens who served as liason between Washington D.C. and the Libyan al Qaeda members thought he was safe by going to bed with American-supported terrorists in Benghazi which has been a hot spot of al Qaeda-affiliated Islamists since the 1990s.
Well, if you play with fire, you'll get burned -- sooner or later -- and that's precisely what happened to Stevens.
Since: Mar 08
Location hidden
#41 Oct 27, 2012
There have been three terror attacks in the U.S. that Obummer has not classed as terror. There have been many more but they were stopped before they got to fulfill their objective
1. Ft. Hood
2. Libya
3. Private William Long
Why is Obummer covering for muslim radicals????
Whitby, Canada
#42 Oct 27, 2012
I wonder how many of the perpetrators are X-GITMO prisoners released by this administration.
Since: Mar 09
The Left Coast
#43 Oct 27, 2012
Because he's a muslim?
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|By PR Newswire
Article Rating:
|December 5, 2012 04:02 AM EST
DUBAI, UAE, December 5, 2012 /PRNewswire/ --
Middle East Business Aviation 2012: Dubai World Central, 11-13 December 2012
Dassault Falcon sees demand for business jets recovering throughout the Middle East, spurred on by large regional operators and the increased globalization of commerce.
(Logo: http://photos.prnewswire.com/prnh/20120925/564526-a )
(Photo: http://photos.prnewswire.com/prnh/20121205/582098 )
Plans call for Dassault to deliver six Falcons to Middle East customers over the next 18 months, growing its fleet by 10%. More than 60 Falcon business jets already operate in the region.
"The Middle East business jet market and its infrastructure are continuing to mature," said John Rosanvallon, President and CEO of Dassault Falcon. "This is due, in part, to increased globalization but also to the development of larger operators and world class facilities such as the Al Maktoum International Airport."
Dassault Falcon will present its range of business jet offerings at the Middle East Business Aviation (MEBA) event, from 11-13 December 2012. A Falcon 7X, Falcon 900LX and Falcon 2000S will be displayed at Dubai World Central.
Dassault Falcon continues to expand its Middle East sales and support network in order to serve this dynamic market. In addition to the Dubai office, the network includes Authorized Service Centers in Dubai and Jeddah, a spares distribution center in Dubai and a technical office in Jeddah.
Falcons: Tailored for the Middle East Market
"Falcons are well-suited to the demands of our Middle East customers, offering long range and large, roomy cabins which are ideal for work or rest," says Renaud Cloatre, Dassault Falcon's sales director for the Middle East. "Moreover, Falcons burn 20-40% less fuel and offer up to 50% lower operating costs than some aircraft in their class."
The Falcon 7X is Dassault's best selling aircraft and accounts for about 40% of all Dassault Falcon's Middle East business jet sales. Two of the largest 7X operators in the world are based in the Middle East. Saudia Private Aviation, the business aviation arm of Saudi Arabian Airlines, flies four of the advanced trijets, making it the largest 7X operator in the region. Dubai-based Empire Aviation Group manages three Falcon 7Xs on behalf of owners.
The 7X was the first business jet equipped with a fully digital flight control system, which greatly enhances flight safety and overall comfort. Its 5,950 nm range allows the 7X to serve more than 90% of the city pairs demanded by the typical business aviation traveler. The airplane can connect New York to Riyadh, Jeddah to Recife or Dubai to Darwin.
The 7X also offers unparalleled flexibility of operation. It can fly multiple short hops and then proceed onto the final destination without being refueled. And it is capable of landing on short airfields and the most challenging airports. For instance, it is the only business jet in its category able to operate from short runways like La Mole St Tropez in France or to meet the demanding requirements of London City Airport, with its steep approach and noise restrictions.
The 3,350 nm Falcon 2000S was shown for the first time at the NBAA in Orlando in October. Set for certification in the first quarter of 2013, the 2000S is fitted with inboard slats and winglets that allow it to land at airfields that normally can only be served by much smaller midsize jets. Flight test performance is better than figures announced when the aircraft was unveiled in May 2011.The Falcon 2000S can fly from Dubai to Paris or Riyadh to London City Airport.
The 4,000 nm Falcon 2000LXS, introduced last October, is equipped with the same inboard slats and winglets as the 2000S. The 2000LXS will combine the short field performance of the 2000S and the climb and cruise capabilities of the 2000LX. The Falcon 2000LXS can fly from Dubai to London City or Hong Kong.
About Dassault Falcon
Dassault Falcon is responsible for selling and supporting Falcon business jets throughout the world. It is part of Dassault Aviation, a leading aerospace company with a presence in over 70 countries across five continents. Dassault Aviation produces the Rafale fighter jet as well as the complete line of Falcon business jets. The company has assembly and production plants in both France and the United States and service facilities on multiple continents. It employs a total workforce of over 12,000. Since the rollout of the first Falcon 20 in 1963, over 2,200 Falcon jets have been delivered to 80 countries worldwide. The family of Falcon jets currently in production includes the tri-jets-the Falcon 900LX, and the 7X-as well as the twin-engine 2000LX, 2000LXS and Falcon 2000S.
Press Contacts
Dassault Aviation (Saint-Cloud, France)
Vadim Feldzer Tel. +33-1-47-11-44-13
Marie-Alexandrine Fouillard Tel. +33-1-47-11-64-23
Dassault Falcon (Teterboro Airport, USA)
Andrew Ponzoni Tel. +1-201-541-45-88
Grant Kielczewski Tel. +1-201-541-46-79
Hi Res Photos at: http://www.falconphotogallery.com (USER ID: dassault - PASSWORD: falcon)
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Using Slip and Slide mode
Using Slip and Slide mode
Now as well as our Trim tools in Media Composer, we also have Slip & Slide tools, which are very similar to what you are used to in Final Cut Pro. Here is an example. This clip here, 9965, when I play it back, notice how the clip ends. (music playing) (Female speaking: Swing dancing is bigger now around the world ) (Female speaker: than it ever was. It's bigger now than it was when it first, when it first came out in the--) Okay, so I like the position of the clip in the sequence, but I don't like the fact that our dancers are coming out of their pose, relaxing, and starting to walk off at the end of the clip there.
So to get this right, what I'm going to do is I'm going to park on the very final frame of that particular clip. Next, I'm going to activate this track, and now what I can do is I can come up here to my Slip Left and Slip Right arrows. Now if I click any of these, what will start to happen is I'll start to slip the material backwards or forwards down t...
Using Slip and Slide mode provides you with in-depth training on Video. Taught by Steve Holyhead as part of the Migrating from Final Cut Pro 7 to Avid Media Composer 5.5
- Subject:
- Video
- Software:
- Final Cut Pro Media Composer
- Author:
- Steve Holyhead
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African Athletics Championships results and recapAfrican Athletics Championships (20th) Durban, RSA; June 22 26 Summary of Middle & Long Distance Events NOTE: Thanks to CAROLE FUCHS for compiling these results. Recap by RIEL HAUMAN Ed. Four women were the stars in the middle and long ... The Runner's Tribe, 3 weeks ago
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Anthony Kim will miss the next 9-12 months as he recovers surgery to repair a ruptured Achilles.Read More
Golf Central Blog
Jul 18, 2012 5:31 PM ET
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Christina Kim, one of the most gregarious personalities on the LPGA, revealed that shes been battling depression for the past two years.Read More
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Webb Simpson did not make the trip to the British Open because of his wife's baby bump. The U.S. Open champion went to a different bump on Wednesday in New York.Read More
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Jul 18, 2012 12:25 PM ET
Robert Karlssons withdrawal at Royal Lytham & St. Annes has sparked a wave of uncertainty on the eve of the years third major championship.Read More
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Robert Karlsson withdrew from the Open Championship Wednesday, saying that he was not comfortable enough with his game to compete at Royal Lytham & St. Annes.Read More
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Entertainer Justin Timberlake will serve as the first-ever team ambassador for the United States during the Ryder Cup in September. Read More
Jul 18, 2012 10:44 AM ET
David Duval discussed his career, his personal life and a future on the Champions Tour Wednesday at the Open.Read More
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Jim Liu, the 2010 U.S. Junior champion, is in position to make a run at another title. He shared medalist honors in stroke-play qualifying in this year's championship.Read More
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I worked in a office my last pregnancy. This pregnancy I work in customer service doing cash office work. Lifting tills and heavy coin I try to pick up one tray at a time. Anyone else in a similar situation or had a similar situation?
worried about my job and pregnancy
Posted 10/27/2013
Comments (3)
Posted 10/27/2013
I work in a similar environment. My manager just keeps telling me that your body is use to it so it shouldn't hurt the baby. I'm just taking it easy. :)
Posted 10/27/2013
I am a Certified Nurses Assistant in a Nursing home and my job requires me to do a lot of lifting, bending, turning of people, on my feet all day, running around - a very phsyical job and my OB said I should be fine doing my job as my body is used to it and just to be sure to of course use proper body mechanics. I'd say you will probably be just fine as you're body is used to doing the type of work you do. Just listen to your body, use proper body mechanics when lifting and carrying things and if you do have concerns discuss them with your OB.
Posted 10/27/2013
I'm an EMT and frequently have to lift over 100 pounds. Just consult with your OB and make sure you are lifting in a safe way. As long as your body was accustomed to this type of activity beforehand it's not really a concern. Just like if you exercised regularly before pregnancy you can usually continue the same level of activity with some moderations. It's the starting of something new that is vigorous that can be dangerous.
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A Waikato dermatologist has been awarded a rare honour - Honorary Membership of the American Academy of Dermatology.
The award is rarely given to a non-American citizen, but Waikato Hospital dermatologist Amanda Oakley will receive it in March next year.
Earlier this year Dr Oakley was nominated as an International Honorary Member in the American Dermatological Association.
The association is a small prestigious organisation of about 300 members. Dr Oakley has been a member of the 18,000-strong academy for 20 years as an international fellow.
''They both came as a bit of a surprise. Both are a huge honour," Dr Oakley said.
Although no reason was given for her elevation in the world of dermatology, she strongly suspects it is linked to her work with creating and managing DermNetNZ.org, the website of the New Zealand Dermatological Society.
The site receives one million visitors each month and is popular among dermatologists and other health professionals worldwide.
Dr Oakley started work on the site in 1995, getting it up and running the following year.
Since then there has been "non-stop expansion". While she describes herself as a "cutter and paster" the site has helped revolutionise medical digital referencing.
Dr Oakley qualified from Bristol University Medical School in 1979 and then emigrated to New Zealand.Her postgraduate training in dermatology was undertaken in New Zealand and the United Kingdom (Westminster and Durham).
She has been a specialist dermatologist for Health Waikato since 1987.
She is a general dermatologist particularly interested in the management of ageing skin including medical management of skin cancers, photosensitivity disorders, phototherapy, psoriasis and gynaecological skin disorders.
- Waikato
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Win prizes, kudos, recognition! Enter AOP prestigious Photography Awards before 7 August
Agree - a tad more contrast would make this image a winner - well done
What a great character. Excellent portrait
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Crazy Substitute Teachers
Enjoy, NG4.04 / 5.00 1,634 Views
Vacuum Salesman
This dude and his Megazord vacuum cleaner3.99 / 5.00 2,466 Views
Markiplier Animated | Mark Of The Survey Corps
This took far too long to make...3.90 / 5.00 4,252 Views
Not bad!
Could have used a little more motion, but it wasn't a bad music video!
Great song with nice animations
huh whoever thought that a koopa could play the keyboard and that toas can sing and mario could sing.
The story about Toad and Mr.Roboto......
Dim the lights because itts time for...... *toad knocks out mr.roboto with metal pipe* MR.... ROBOTO!!!!! *toad walks out* *music starts* *toads starts dancing like a hobo thats having a sezuire* ``Why is there a bunch of duplicates of me everywhere`` said Toad. The next day on the news the reporter said ``Mr.Roboto has died because of some minor injuries in the neck and spine.`` Toad starts worrying that they might find out, then Mario walks in to the house, followed by Luigi, Peach, The Koopa Troopas, Goombas, Bowser, DK and Master Chief. Toad says ``W-What are you doing here?`` Mario says ``We are the police and we`ve just heard that Mr.Roboto died.`` Toad goes crazy and farts his way to a Night Club. He walks out and walks to the police station and says ``I killed Mr.Roboto because I can!!!`` He gets areested
but it is still funny


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The Vineyards boasts 1,375 acres of prime real estate comprised of single family homes, villas and condos. At the center is the Vineyards Country Club, a 36-hole PGA Championship Golf Club. The Vineyards offers membership opportunities for the club, tennis and fitness center. Many of the luxury homes and condos in The Vineyards have absolutely gorgeous golf course and lake views. The Crossroads Market Shopping Center situated on Pine Ridge, is nearby which makes shopping very convenient. When you live in the Vineyards you are but a 15 minute drive to downtown Naples where you can find some of the best shopping and restaurants in the area.
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The Best Misheard Song Lyrics From 2012
Pop songs this year had some really weird lyrics.
Preview Your Response
In The News Today
- DNC Day 2: Bill Clinton took the crowd down memory lane, and then Hillary broke through a virtual glass ceiling 💥
- ISIS has claimed responsibility for a church attack that killed a priest in northern France on Tuesday.
- 🍎📉: Apple's business is declining due to slowing iPhone sales, but the company is still making a ton of money.


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|April 03, 1974
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