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One day in Boston, two days in Ireland, then yesterday with a lot of time on airplanes and in the car brought us to the magical tiny hill town in the Luberon in France where our dear friend Naomi lives with her man Pete.
Sweetie & I have never been to la belle France, but are quite taken with the beauty. This morning at breakfast the host of our B&B, Francis, we stumbled along with my broken French and his halting English but we had a satisfying exchange all in all. Some words & phrases returned like fish floating up in a pool...suddenly there.
The reason this post is headed Raspberries is that we had amazing dark red freshly picked raspberries in Ireland with pre-dinner drinks and then Naomi served darling tarts for dessert last night that had bright red and equally tasty raspberries on top.
When I return home I'll do many posts, with photos, of our journey, but today just wanted to say that all is well and we are having such a good time traveling with our daughter.
Haven't figured out how to add photos yet from this phone, so plain words today!
Wednesday, September 28, 2016
Thursday, September 22, 2016
Pecan Tart
Natasha's favorite dessert is probably pecan pie. Pecan pie is often requested when I ask if I can bring a dessert when we are invited to her beautiful home for dinner. This time I decided to mash together two recipes to see if I could get the beauty and flavor of a pecan pie, but a crust which is easier to serve and not as prone to leaking. Fortunately it worked and now I can share with you how to make a wonderful, delicious to eat and easy to serve pecan tart. Natasha liked it a lot!
I started with the recipe from a loooooong time ago from a post from 2007. That February I posted each day from the first until Valentines day, with the theme of 'How Do I Love You?". If you have time check it out...there are some good recipes there. For that day, I think it was the fifth, but not sure now, I was making a mosaic nut tart and it was similar enough that it seemed it would work for the pecan tart. At the time I was still able to eat butter. It really does taste better with butter, so if you can, use a good quality butter and make sure that whichever fat you use is well chilled. It really helps to have cold butter or margarine. It makes a stable and tasty crust somewhat like a cookie. The filling rarely seeps through, but I bake it on a cookie sheet just in case. Baked on sugar and syrup filling is no fun to clean off the oven floor.
This tart crust uses a food processor, but if you don't have on, just put the dry ingredients in a bowl, cut the fat in with a pastry blender or two knives held close together, then, when the fat is cut into the flour mixture so that most pieces are tiny, stir in the yolk with a fork.
The pecan filling is straight from the dark Karo syrup bottle. Eggs, sugar, vanilla, salt, and Karo (plus some melted butter if your remember to add it, which I didn't) are stirred together. The nuts are added and the mixture turned into the cold, but unbaked, tart shell. I turned all my pecans with the curved side up and arranged them a bit in a nice pattern. As you might have guessed, I love playing with my food! It will taste just fine if you pour in the filling and put it right into the oven. A nice helping of whipped cream on top and no one will be the wiser.
If you've never had pecan pie or tart I should warn you that this is a very sweet dessert. You could reduce the sugar by a bit, but if you take out too much it will change the consistency and you might get a filling that is too loose or too grainy. Unsweetened whipped cream cuts the sweetness in a very rich but lovely way, if you do dairy.
By the way, very early tomorrow morning Sweetie and I will be headed off for a vacation. If I can I'll post while I'm gone, although it will most likely be about the trip rather than food. Otherwise I'll do posts and food once I come back. If you get bored, there are over 1,000 recipes on this blog...try a few. Some of the ones from the early years (ten years ago in a handful of days!) are really good. Just sayin'.
Pecan Tart
Makes one 9-inch tart
Combine 1 1/3 cups all-purpose flour, 3 tablespoons sugar, and ½ cup very cold butter (or margarine), cut into pieces. Whirl in a food processor or cut butter in with a pastry blender or two knives until coarse crumbs form. Add 1 egg yolk; process or sir until dough sticks together.
Using a 9-inch tart pan with a removable bottom, put chunks of the dough over the bottom and use your clean fingers to smoosh the dough over the bottom and up the sides into a fairly smooth layer. Freeze for 30 minutes or more.
3 eggs
1 cup dark Karo corn syrup
1 cup granulated sugar
1 teaspoon vanilla
2 tablespoons butter or margarine, melted and cooled
1 1/2 cups (6 oz.) pecans
Preheat the oven to 350 degrees F. In a large bowl beat the eggs to break them up, then add the corn syrup, sugar, vanilla and butter.
Add the pecans and stir to coat. Pour the filling into the prepared, chilled tart pan. Arrange the nuts if you like. Put the tart on a cookie sheet and put into the preheated oven. Bake approximately 50 minutes. Finished tart will have browned nuts and the filling will be only slightly jiggly in the center.
Cool on a rack for 2 hours. Remove the tart sides and chill in the refrigerator for an hour or more. Bring to room temperature to serve.
Posted by Elle at 7:32 PM No comments :
Labels: cookie tart crust , food processor tart crust , Karo syrup , pecan tart , pecans
Tuesday, September 20, 2016
Dessert For A Queen
The Cake Slice Bakers are almost finished with the wonderful Maida Heatter's Cakes book, with this month being the last for sets of recipes to choose from. Be sure to come back October 20th to see which recipe I choose for the final bake from this book!
This month I chose the lovely Queen Mother Cake, a rich flourless chocolate cake with a chocolate ganache. I wasn't really sure that I could make a nice ganache with soy creamer, but it worked beautifully and no one knew that I didn't use whipping cream.
The original recipe calls for toasting almonds and grinding them in a food processor with sugar to create a fine flour. I've done this, but the particles of almond are variable. The flavor may have been different by just using the pre-made almond flour which isn't toasted, but the texture is then uniform, especially if you sift the almond flour as I do.
I found that the soy creamer worked just fine instead of whipping cream for the icing. I used two-thirds of a package of Scharffen Berger's chocolate for the cake and the remaining third, plus 4 oz. semi-sweet chocolate chips for the icing. This worked well, too. You really taste the chocolate in this cake, so use the chocolate you most enjoy eating out of hand.
The original recipe had some instructions for cooling the cake on a damp towel. I skipped that and let it cool for a while on a wire rack in the pan. This seemed to work just fine. I also baked it on Friday night for a Saturday dinner, so I wrapped the cooled cake up in a plastic bag, with the pan bottom still attached, and put it in the fridge until the next afternoon. That made it very easy to handle because the chilled cake wasn't at all delicate. I always make a mess and create a mass of crumb when I trim the top of a cake as called for in the recipe, so I skipped that step and iced it right side up.
This is a rich cake. Small pieces are just fine. A bowl of berries (strawberries in my case) passed with the cake and some whipped cream are nice. The strawberries cut the richness a bit, for a thoroughly enjoyable serving of a very pretty cake. I already have requests to make it again.
It might seem like a lot of directions, but read it through a few times and then just take it slowly and have fun with it :)
Be sure to check out the choices that my fellow Cake Slice Bakers have made. Look at the bottom of the post!
Queen Mother's Cake
Adapted from Maida Heatter's Cakes
Adapted from Maida Heatter's Cakes
12 portions
6 eggs, separated
1/8 teaspoon salt
1 teaspoon lemon juice
6 oz. almond flour (I used King Arthur Flour's)
6 oz. semisweet chocolate, cut into small pieces (I used Scharffen Berger's)
3/4 cup granulated sugar, divided
6 oz. (1 1/2 sticks) non-dairy margarine or butter, at room temperature
1/8 teaspoon salt
1 teaspoon lemon juice
6 oz. almond flour (I used King Arthur Flour's)
6 oz. semisweet chocolate, cut into small pieces (I used Scharffen Berger's)
3/4 cup granulated sugar, divided
6 oz. (1 1/2 sticks) non-dairy margarine or butter, at room temperature
Note: I don't have two stand mixer bowls, so I changed the directions so that I whipped the egg whites first. If you have two bowls, you can make the chocolate mixture, then whip the whites.
Adjust a rack one-third up in the oven. Preheat the oven to 375 degrees F.
Grease the bottom and sides of a 9 x 3-inch springform pan and line the bottom with a round of baking-pan liner (parchment works well) cut to fit. Grease the paper. Dust the pan all over the inside with fine, dry bread crumbs. Invert the pan over paper, and tap lightly to shake out excess crumbs. Set the prepared pan aside.
Place the chocolate in the top of a small double boiler over warm water on moderate heat. Cover until partially melted, then uncover and stir until just melted and smooth. Remove top pan from double boiler and set it aside until tepid or room temperature.
Sift the almond flour into a small bowl and stir in 1/4 cup granulated sugar. Set aside.
In the large bowl of a stand mixer, with clean beaters (I used the whisk attachment) beat the whites with the salt and lemon juice, starting on low speed and increasing it gradually. When the whites barely hold a soft shape, reduce the speed a bit and gradually add 1/4 cup granulated sugar. On high speed continue to beat until the whites hold a straight point when the beaters are slowly raised. Do not overbeat. Transfer the beaten whites to another bowl and set aside.
Rinse and dry the stand mixer bowl. Put in the butter. Beat the butter until soft. Add the remaining 1/4 cup granulated sugar and beat to mix. Add the egg yolks one at a time, beating and scarping the sides of the bowl as necessary until smooth. On low speed add the chocolate and beat until mixed. Then add the almond flour/sugar mixture and beat, scraping the bowl, until incorporated.
Stir a large spoonful of the beaten whites into the chocolate mixture to soften it a bit. Then, in three additions, fold in the remaining whites. Do not fold thoroughly until the last addition and do not handle any more than necessary.
Turn the batter into the prepared pan. Rotate the pan a bit briskly from left to right in order to level the batter.
Bake for 20 minutes at 375 degrees F. and then reduce the temperature to 350 degrees F. and continue to bake for an additional 50 minutes (total baking time is 1 hour and 10 minutes). Do not over bake; the cake should remain soft and moist in the center. (The top might crack a bit, but that is OK.)
Let cake stand on cooling rack until tepid, 50 - 60 minutes.
Release and remove the sides of the pan. Do not cut around the sides with a knife - it will make the rim of the cake messy. Let the cake stand until it is completely cool, or longer if you wish.
The cake will sink a little in the middle as it cools. Use a long, thin, sharp knife and cut the top level, removing the higher sides. Brush away loose crumbs. (I skipped this part, iced the cake right side up, and was very happy with the results. When the icing goes on its a little thicker in the center, which we found to be fine.)
Place a rack or a small board over the cake and carefully invert. Remove the bottom of the pan and the paper lining. The cake is now upside down; that is the way it will be iced (unless you do as I did and ice the top). Place four strips of baking-pan liner paper (each about 3 x 12 inches) around the edges of a cake plate. With a large, wide spatula, carefully transfer the cake to the plate; check to be sure that the cake is touching the papers all around. The paper help to keep the icing off the plate when you ice the cake. (I chilled the cake, still on the springform pan bottom, overnight, then turned it out onto my hand, finger spread, removed the pan bottom & the paper and set the cake on a cake plate. Because it was cold it wasn't difficult to work with.)
1/2 cup soy creamer (or whipping cream)
1 teaspoon powdered espresso powder
8 oz. semisweet chocolate, cut into small pieces (I used half Scharffen Berger semisweet and half chocolate chips)
1 teaspoon powdered espresso powder
8 oz. semisweet chocolate, cut into small pieces (I used half Scharffen Berger semisweet and half chocolate chips)
Scald the soy creamer or whipping cream in a 5-6 cup saucepan over moderate heat until it begins to form small bubbles around the edges. Add the dry espresso powder and whisk to dissolve. Add the chocolate and stir occasionally over heat for 1 minutes. Then remove the pan from the heat and whisk or stir until the chocolate is all melted and the mixture is smooth.
Let the icing stand at room temperature, stirring occasionally, for about 15 minutes or until the icing barely begins to thicken.
Stir to mix the icing and pour it slowly over the top of the cake, pouring onto the middle. Use a long, narrow metal spatula to smooth the top and spread the icing until a little runs down the sides, then use a small, narrow metal spatula to smooth that icing over the sides. The icing on the sides should be thinner than that on the top.
Remove the strips of paper by pulling each on out toward a narrow end.
Posted by Elle at 1:57 PM 4 comments :
Labels: almond flour , Cake Slice Bakers September 2016 cake , chocolate , ganache , Queen Mother Cake
Friday, September 16, 2016
Sweet Little Breads With Coconut Delight the Babes
First off, a huge 'Thank you!!' to the lovely Lien of Notitie van Lien for stepping up and being the Kitchen of the Month even though she was hostess not that long ago. Secondly, another huge 'Thank you!!' to her for choosing this recipe. I had trouble letting these sweet little rolls cool enough to not burn my tongue before I bit in and enjoyed the great coconut filling. I subtracted about 1/4 cup of flour and replaced it with cocoa powder because I know that chocolate and coconut go well together. Even Straight Shooter, who is not a big fan of coconut, ate two of them.
This is an easy to work with dough. It rolled out smoothly and I added raspberry jam...a think smear...
to half the rolls and finely chopped pecans to the other half. I think I prefer the nutty ones. Probably should have done a fancy glaze, too, but they smelled so good that we couldn't wait to try them. Big goof...didn't take photos the evening I made them & gave away the last three today...without taking any photos of the filling! The rolls are sure plain looking, but then you bite into them and experience that wonderful filling.....
I made a double recipe of the filling just to make sure that I had enough and there was a lot left. Thinking of using it as a filling in brownies. The chocolate-coconut flavor combo is rather like German Chocolate Cake and really delicious. You are going to want to try these. I'll be you can come up with even better variations. If you do make these, send Lien an email with a photo and a few words about your experience and she will send you a Buddy Badge.
Be sure to check out their blogs to see what the other Bread Baking Babes have done this month, too.
A Messy Kitchen – Kelly
Bake My Day – Karen
Blog from OUR kitchen – Elizabeth
Bread Experience – Cathy
Judy's Gross Eats – Judy
Karen's Kitchen Stories – Karen
My Kitchen In Half Cups – Tanna
Notitie Van Lien – Lien
And our awesome round-up queen…. Thyme for Cooking – Katie
Coconut rolls
(makes 12)
2 TBsp sugar
160 ml lukewarm water (1/2 cup plus 3 tablespoons)
2 tsp dry instant yeast
300 g bread flour (1 1/4 cup - for chocolate use 1 cup flour & 1/4 cup cocoa powder & increase sugar by 1 tablespoon)
50 ml vegetable oil (a little less than 3.5 tablespoons)
3/4 tsp salt
3/4 tsp salt
80 g + 2 TBsp dried, unsweetened, grated coconut (1/3 cup + 2 tablespoons)
(or sweetened coconut, reducing the light brown sugar with 4 TBsp)
120 ml boiling water (1/2 cup)
150 g light brown sugar (generous 1/2 cup)
4 TBsp corn starch
2 TBsp butter (or non-dairy margarine)
Combine all the dough ingredients and stir them together. Knead the dough until smooth and supple. At first it's very sticky, but after kneading it shouldn't be very sticky anymore. Place the dough in a lightly greased bowl, cover and leave to rise for about 1½ hours or doubled in volume.
Now make the filling. When using dried coconut (80 g), it needs to soak in a bowl with boiling water. Leave soaking for 10-15 minutes.
Mix the cornstarch and sugar in a separate little bowl before adding it to the coconut.
Melt the butter in a saucepan, add the coconut-sugar mixture and keep it on a low heat until it thickens, a few minutes. Keep stirring to avoid it burning.
Take it off the heat and leave to cool. When cooled, place in the fridge.
About 30 minutes before assembling the roll, take the filling out of the fridge.
Stir in the remaining 2 Tablespoon of coconut in. At first the filling might be a bit stiff, but a little stir will soften it enough. Set aside. (Next time I'm going to stir in some finely chopped pecans.)
Divide the dough in two parts. Start with one piece, and roll it out into a rectangle of 30 x 16 cm (12 inches x 6 inches). Now cut it length wise in two equal parts, so you have two long thin strips.
Place a quarter of the filling evenly over the middle of the strip. The filling should be fairly dry, don't place wet filling on the dough.
Flip over one long side of the dough over the filling, then flip over the other side. The two sides should slightly overlap. Close the seam by pinching the dough together.
Turn the roll seam side down. Cut the roll in three equal parts. Push the filling back a little, so you can close the cut sides, so the filling is no longer to be seen and can't leak out.
Repeat with the other three strips (the one that you have rolled out and the two strips you make of the remaining dough).
Place the rolls, 4 cm (and inch and a half) apart, on parchment paper placed on two baking sheets. Cover them with lightly greased plastic and leave to rise for 35-45 minutes. They are ready when a light indentation, you make with a finger, stays visible.
While the dough proofs you should preheat the oven to 190ºC. (375 degrees F)
Bake the rolls for about 15-18 minutes until they are golden brown.(If you bake on two sheets, exchange them after 8 minutes, so they bake evenly).
Let the rolls cool on a wire rack. Eat them lukewarm or at room temperature.
(Adapted from: "De kunst van het bakken" – J. Alfort & N. Duguid)
Posted by Elle at 5:34 PM 4 comments :
Labels: Bread Baking Babes September 2016 , chocolate , chocolate bread , coconut , filled bread
Sunday, September 11, 2016
Hard to believe that September is almost half over already. Life has sure been busy. Did a minor eye surgery with a week of recovery, then jumped in to travel prep. Looking forward to visiting cousins in Ireland and Naomi in France this fall, plus a few days in Avignon and in Paris just with Sweetie. Since the last time we flew to Ireland (which was our sole excursion to any part of Europe) seven years have passed. We have to remember all over again what is needed for trans-Atlantic fun and games, plus see if we can pack in a small enough suitcase to go in the overhead bin. I have been having a blast looking in lots of guidebooks to see what we might do and see. Hard to concentrate on current life when the future is so alluring.
Still, the current life is lovely. The garden continues to look beautiful and to reward our efforts with squash and beans and tiny grape tomatoes, plus the pumpkins are starting to be ready to harvest.
Sweetie has been (with a little help from me) remodeling the studio so that the storage area is separate from the studio area. We have a new window, new wall, new door into the storage, new steps up to that door and new coat of paint over the whole front wall. Eventually there will be insulation for the studio area and a connecting door, so that the space can be heated and cooled with a space heater and/or fan. I'll be able to keep my art work and supplies out and ready to use!
We had used the space as a kitchen during our main kitchen remodel, so I still have a few kitchen items to relocate, too. It was also the place where I unpacked the things shipped from my Mom's home after she died, so there are a few items of hers to relocate. I will be glad that it will be more difficult for storage items to be left in the studio. I'm often the culprit, but will be more aware after all of this work.
Best of all, the fall is coming! The air is getting a nip to it in the morning and the light is changing too...sort of softening. Today at the paperback bookstore, Paperbacks Unlimited in Santa Rosa...best used books bookstore ever!...they were giving away ripe figs. I took one home and used it in my lunch sandwich. Figs are a wonderful fall fruit! I love the way the insides look with the rosy seeds. I love the way they taste with savory meat or poultry and a fruity and/or nutty bread. So delicious!
Grilled Pork and Fig Sandwich
makes one sandwich
2 slices cranberry walnut bread or similar rustic whole grain bread
3-4 thin slices cooked pork shoulder
1-2 fresh figs, thinly sliced
mayonnaise to taste
salt and pepper to taste
soft butter or margarine
Heat a sandwich press or skillet. While it is heating, thinly butter each slice of bread on one side. Place buttered sides together. On upward facing plain slice, spread some mayo, add the pork (warm it in a microwave if cold), the slices of fig, and salt and pepper to taste.
When the sandwich press of skillet is hot, pick up the filled slice, place it on the hot surface, then top with the next slice, butter side up. Close the press, or press down with a spatula if using a skillet. Cook until bread is toasted a dark golden brown. If using the skillet, turn sandwich over carefully (let's keep those figs inside the sandwich!) and finish browning the bread. Repeat with more bread and fillings and spreads as needed.
Serve each toasted sandwich whole or cut in half. Eat while still hot.
Posted by Elle at 5:04 PM No comments :
Labels: fall , figs , grilled sandwich , travel
Friday, September 02, 2016
Easing In To Fall With Tea Brack
Fall is my favorite season, so I usually hurry it a bit. Can't help it. I've already put the autumn wreaths up by the doors and since my garden has produced at least 21 pumpkins, I've perched three on each side of the front steps. They are super cute and add a zing of orange, too.
Driving around the area I notice that the trees have gotten into the early fall spirit and the leaves are already changing from green to various shades of gold, red, orange and brown, too. These are wild grape leaves I spotted while walking the dog a few days ago.
Tea Brack is a dense, moist sweet loaf bread, jam-packed with currants, raisins, candied orange and lemon peel, all of them pre-soaked in strong tea. There are warm spices, too. Tea Brack makes a lovely snack in the afternoon with a cup of tea. Cream cheese to spread on that slice is optional.
Tea BrackI suspect that you could marinate everything and keep it in the refrigerator (for at least a few weeks) until you wanted to make the Tea Brack. That would mean that it would all be done in less than two hours.
one medium loaf
from Bernard Clayton's New Complete Book of Breads
1 cup white raisins (I used a mixture of dark, golden, and red raisins)
3/4 cup dried currants
1/4 cup chopped candied peel (I used half lemon and half orange peels)
1 1/2 cups brown sugar
1 1/2 cups cold tea (orange pekoe is fine, I used English Breakfast)
1/4 cup rum, Scotch, Irish whiskey, or brandy (I used Scotch)(optional but nice)
2 cups bread or all-purpose flour (I used half all-purpose, unbleached and half King Arthur Flour Irish whole-meal flour)
1 1/2 teaspoon baking powder
1/2 teaspoon EACH ground cinnamon, grated nutmeg and salt
1 egg, room temperature, well beaten
Grease and line sides and bottom with buttered waxed paper - 1 medium (8" x 4") loaf pan. Leave the paper ends sticking out about 1/2 inch so the loaf can be pulled from the pan. Set aside. (You can prepare the pan the next day after the fruit is marinated.)
In a bowl combine the raisins, currants, candied peel, brown sugar and cold tea. Add a dollop of brandy or rum to give it a secret goodness, although this is optional. Cover tightly with plastic wrap so that no moisture escapes and let marinate overnight.
The next day...Preheat the oven to 325 degrees F. while making the batter.
In a clean bowl mist together, with your clean fingers, or a spoon, the dry ingredients: 2 cups flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon each cinnamon, nutmeg and salt. Pour the dry ingredients into the marinated fruit mixture, stir well to combine, and add the egg. The mixture will be on the thin side. Pour or spoon the batter into the prepared pan.
Bake the loaf slowly in the 325 degree oven until a toothpick comes out dry when pierced into the load, about 1 1/2 hours. If using a convection oven, reduce heat; bake at 300 degrees F.
Remove the bread from the oven. Place on a wire rack about 5 minutes to cool, then remove the bread from the pan, discard the paper, and let cool completely before slicing.
Serve with butter or cream cheese...and tea!
one medium loaf
from Bernard Clayton's New Complete Book of Breads
1 cup white raisins (I used a mixture of dark, golden, and red raisins)
3/4 cup dried currants
1/4 cup chopped candied peel (I used half lemon and half orange peels)
1 1/2 cups brown sugar
1 1/2 cups cold tea (orange pekoe is fine, I used English Breakfast)
1/4 cup rum, Scotch, Irish whiskey, or brandy (I used Scotch)(optional but nice)
2 cups bread or all-purpose flour (I used half all-purpose, unbleached and half King Arthur Flour Irish whole-meal flour)
1 1/2 teaspoon baking powder
1/2 teaspoon EACH ground cinnamon, grated nutmeg and salt
1 egg, room temperature, well beaten
Grease and line sides and bottom with buttered waxed paper - 1 medium (8" x 4") loaf pan. Leave the paper ends sticking out about 1/2 inch so the loaf can be pulled from the pan. Set aside. (You can prepare the pan the next day after the fruit is marinated.)
In a bowl combine the raisins, currants, candied peel, brown sugar and cold tea. Add a dollop of brandy or rum to give it a secret goodness, although this is optional. Cover tightly with plastic wrap so that no moisture escapes and let marinate overnight.
The next day...Preheat the oven to 325 degrees F. while making the batter.
In a clean bowl mist together, with your clean fingers, or a spoon, the dry ingredients: 2 cups flour, 1 1/2 teaspoon baking powder, 1/2 teaspoon each cinnamon, nutmeg and salt. Pour the dry ingredients into the marinated fruit mixture, stir well to combine, and add the egg. The mixture will be on the thin side. Pour or spoon the batter into the prepared pan.
Bake the loaf slowly in the 325 degree oven until a toothpick comes out dry when pierced into the load, about 1 1/2 hours. If using a convection oven, reduce heat; bake at 300 degrees F.
Remove the bread from the oven. Place on a wire rack about 5 minutes to cool, then remove the bread from the pan, discard the paper, and let cool completely before slicing.
Serve with butter or cream cheese...and tea!
Posted by Elle at 6:08 PM 4 comments :
Labels: fall color , tea brack , tea bread
Wednesday, August 31, 2016
One Fab Buddy
I'm going to blame it on summer heat, because I know that the Babes who made Beignets this month liked them a lot. Only one brave baker made the August recipe, although she used a brioche dough.
Congratulations to our sole Buddy for August, Shirley of Flourish.en Test Kitchen who made beignets with a lemon glaze and dusted with maple walnuts. She used an olive oil based brioche dough. She went a step further and created Brionuts, a cross between brioche dough and a donut.
"I shaped the remaining brioche dough in a donut shape. Let them rest for a short while, then deep frying them in the 375°F safflower oil. Voila, I just made my own version of "brionut," a brioche and donut hybrid."
So much better than a Cronut, plus no lines to stand in.
Thank you for baking with the Bread Baking Babes Shirley!
And a big thank you to Lien who makes our beautiful badges every month!
Posted by Elle at 6:07 PM 3 comments :
Labels: August 2016 round-up , BBB Buddies
Sunday, August 28, 2016
A Sweet Peach and Strawberry Pudding
One day last week I have a couple of ripe peaches and a few fresh strawberries that were ready to play with. At first I thought I would do a galette or maybe a cobbler or crisp, but what I ended up making was more like the French clafouti. I sort of made it up as I went along, which sometimes is disastrous, but this time worked out really well.
Fresh peaches are peeled, pitted and sliced, cut into chunks and placed in a small baking dish. Strawberries are hulled and cut into chunks and those are scattered over the peaches. My peaches were so ripe that I knew they would be extra juicy, so I crumbled a almost-stale scone and sprinkled those crumbs over the greased baking dish before I added the fruit. If your fruit isn't super juicy you can skip that step. Juicy but no scone? Dry bread crumbs would work fine.
Over the fruit I poured a mixture of soy creamer (but you could sub in half and half, milk, or cream), brown sugar, nutmeg and an egg. A dash of vanilla or almond extract would be delicious, too, but I really like nutmeg, so I wanted that to shine in the dish.
This gets baked in a medium oven. The top will brown and the edges will brown, but the center should still be a bit wobbly. An overcooked custard is terrible!
This sort of pudding can be eaten for dessert or even for breakfast. The custard is the background flavor so the peaches and strawberries...and nutmeg...are the star flavors here. The texture is soft in the interior and a bit chewy at the edges. If you love peaches and strawberries, here is a new way to enjoy them that I know you will appreciate.
Small Peach and Strawberry Pudding
My own recipe
Serves 3-4
2-3 peaches, peeled, pitted and sliced, then cut into large chunks
6-8 fresh strawberries, hulled and cut into chunks
If needed...1 scone crumbled, or 1/4 cup dry breadcrumbs
butter or grease for the pan
1 cup soy creamer or milk, or 1/2 & 1/2, or cream
1/4 cup brown sugar
1 egg, slightly beaten
1/4 teaspoon nutmeg, preferably freshly grated
1/8 teaspoons salt
Preheat the oven to 350 degrees F. Butter or grease a small baking dish. An 8 x 8-inch pan should work. If fruit is very juicy, sprinkle with crumbled scone or dry bread crumbs, distributing as evenly over the bottom as possible.
Place the peaches, then the strawberries into the pan, distributing as evenly over the bottom as possible. Set aside.
In a medium bowl, whisk together the soy creamer, brown sugar, egg, nutmeg and salt. (Add 1/8 teaspoon vanilla or almond extract, optional, if using.)
Pour egg mixture over the fruit, place pan on a larger baking sheet, and bake for 20-30 minutes. Top will be brown and edges will be brown, but center will still be just a bit soft.
Cool on a wire rack for 10-20 minutes, then serve while still warm. Some folks like a scoop of vanilla ice cream with this. Others like some fresh strawberries with it.
Posted by Elle at 1:50 PM 2 comments :
Labels: clafouti , peaches , strawberries
Tuesday, August 23, 2016
A Garden Update
Harvest time has arrived. We've been getting about 3-4 good sized zucchini every day all summer. That's still going on, but now the grape (teardrop?) tomatoes have really gotten ripe...and there are lots of them...
and the Gravenstein apples are very ripe, too.
Getting nice cucumbers every few days and the second production of green beans is starting to come in, too. One lonely golf ball sized tomato (maybe a black krim...not sure) has ripened, but more are coming.
There is lots of Swiss chard, although not many takers. The basil continues to produce by the front steps.
At last count we have 22 pumpkins of various sizes turning from green to orange.
The pears and plums were early and sparse this year and are done. Soon there will be walnuts, too. We feel blessed.
Of course I always plant flowers for their loveliness. There is a nice pot of zinnias by the front porch,
along with pots of magenta cosmos, yellow verbena, blue lobelia, orange snapdragons, red poppies (flower at top of post), golden California poppies and more.
The sweet peas astound me as they continue to bloom despite heat spells and the occasional neglect when I forget to water them. As you can probably see, I've also not been good at weeding this year and I usually try to avoid using pesticides, so there are signs of that, too.
The morning glories keep coming
and so do the roses. I only have four rose shrubs now, which is enough really. The white climber, which is between blooms, the red single,
the aromatic Scentimental, and the yellow floribunda, also between blooms.
One daylily plant is still blooming, too. I planted a pot to sit on the tree stump by the upper entry into our driveway. It has shade tolerant red and white flowers and they are a nice greeting.
I used some of the same plants for a planter on the steps up to the front door, plus, one step up, another planter with a blue convulvus, a member of the morning glory tribe. I love the intense blue color!
Each day is a revelation and an opportunity to appreciate beauty. More recipes soon, I promise.
Posted by Elle at 1:40 PM 1 comment :
Labels: garden veggies , gardening
Saturday, August 20, 2016
Cake Slice Tie Dye Fun
When I first joined the Cake Slice Bakers a few years ago I was sure that I would be baking lots of layer cakes, but it turned out that I kept choosing to bake other kinds of cake more frequently than layer cakes.
The same seems to have been true this time around, but I decided that this month I would bake that layer cake since one of our choices was American Chocolate Layer cake, which is actually yellow cake and chocolate icing. Because I was baking this cake for a dinner party where there would be little boys, I decided to surprise them with a tie-dye interior instead of plain yellow cake. I had done this using a cake mix and figured that I could use gel food colors that I had in my cupboard and use the same technique. I chose to use turquoise, magenta and orange which made for a lively colored cake.
The same seems to have been true this time around, but I decided that this month I would bake that layer cake since one of our choices was American Chocolate Layer cake, which is actually yellow cake and chocolate icing. Because I was baking this cake for a dinner party where there would be little boys, I decided to surprise them with a tie-dye interior instead of plain yellow cake. I had done this using a cake mix and figured that I could use gel food colors that I had in my cupboard and use the same technique. I chose to use turquoise, magenta and orange which made for a lively colored cake.
When we arrived for dinner there was general excitement about the cake. It looked festive with the multi-colored heart sprinkles. The boys had been told ahead of time that there was a surprise in the cake and seemed thrilled with the multi-colored swirls when we cut into it. I thought that the cake itself was a bit dry. It may be that I over baked the layers.
To make a tie-dye type cake, you divide the dough into three bowls once it is finished and you add gel food color to the batter, making three colors. Into the prepared pans you scoop one color right in the middle of the pan, top it with a second color (which caused the first color to spread out) then top that with the third color and continue until the batter spreads out to the edges. I complicated it by doing two circles of color in one pan, then filling in the space between the two with the last of each color. Turned out great and it was fun to do! You can use any color combination you choose, but three colors or one plain batter and two colors are the minimal amount to go with. I made half the recipe because we only needed to feed 8, not 20! Two layers were just fine.
by Maida Heatter found in Maida Heatter's Cakes
20 or more portions
20 or more portions
4 cups sifted all-purpose flour
4 teaspoons baking powder
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 pound (4 sticks) unsalted butter (I used non-dairy margarine)
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups granulated sugar
6 eggs
3/4 cup milk (I used soy milk)
Adjust two racks to divide the oven into thirds and preheat the oven to 350 degrees F. Butter four 9-inch round layer cake pans, line them with parchment or wax paper cut to fit, butter the paper, dust the pans all over with fine, dry breadcrumbs, tile the pans from side to side to coat them evenly, and then turn them upside down over paper and tap them to shake out looks crumbs. Set the pans aside.
Sift together the flour, baking powder, baking soda, and salt and set aside.
In the large bowl of an electric mixer, beat the butter until soft. Add the vanilla and almond extracts and then the sugar, and beat to mix. Add the eggs one or two at a time, and beat until incorporated after each addition. Add the sifted dry ingredients with the mixer on low speed, adding them in three additions alternating with the milk in two additions.
You will have a generous 8 cups of batter. If making the tie dye cake, divide batter into three bowls, tint as desired with gel food color and layer in the pans. Into the prepared pans you scoop one color right in the middle of the pan, top it with a second color (which caused the first color to spread out) then top that with the third color and continue until the batter spreads out to the edges. You will do this for each of the four pans.
Place two of the pans on each oven rack, staggering them so the pans on the lower rack are not directly below those above. Bake for 25 to 28 minutes, but check a little sooner. Do not overbake (as I did) or cake will be dry. Cake should barely spring back when gently pressed with a fingertip.
Once your remove the pans from the oven, turn each cake out on a rack and remove the paper, then use another rack to turn layer right side up. Repeat with all the layers. Let cool.
Ice with your favorite chocolate icing. Decorate as desired.
(I used a childhood favorite for icing: confectioner's sugar, melted unsweetened chocolate, hot soy milk and a tablespoon of Greek yogurt to keep the icing from hardening so quickly.)
Posted by Elle at 9:19 AM 10 comments :
Labels: Cake Slice Bakers August 2016 , layer cake , tie-dye cake
Tuesday, August 16, 2016
The Babes Let The Good Times Roll
I'm currently reading some mystery novels set in New Orleans and it seems like at least once in each book that the heroine makes it to Cafe du Monde for some chicory coffee and beignets. Every time she does, I think of the beignets because I know how delicious they can be, freshly made and shaken with powdered sugar or cinnamon and sugar.
I know it's summer and a long time away from Mardi Gras, but the traditional saying which is the title for this post is appropriate for the August BBB recipe. In July the Bread Baking Babes explored the almost extinct bialy and for August I'm asking you to gather around my kitchen counter as we make something that is also not an easily found bread and, bonus!, doesn't require turning on the oven! Of course you will need to heat up some oil to make traditional Beignets, the powdered sugar coated bread treats of New Orleans and that part of the South.
Wikipedia has this to say," Beignet (English pronunciation: /bɛnˈjeɪ/; French: [bɛɲɛ], literally bump),[1]synonymous with the English "fritter", is the French term for a pastry made from deep-fried choux pastry.[2] Beignets can also be made from other types of dough, including yeast dough.
Beignets are commonly known in New Orleans as a breakfast served with powdered sugar on top.[2] They are traditionally prepared right before consumption to be eaten fresh and hot. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. In the United States, beignets have been popular within New Orleans Creole cuisine and are customarily served as a dessert or in some sweet variation. They were brought to New Orleans in the 18th century by French colonists,[3] from "the old mother country",[4] and became a large part of home-style Creole cooking, variations often including banana or plantain – popular fruits in the port city.[5][6] Today, Café du Monde is a popular New Orleans food destination specializing in beignets with powdered sugar, coffee with chicory, and café au lait.[7] Beignets were declared the official state doughnut of Louisiana in 1986.[8]"
This recipe is from Martha Stewart's blog, but I tested it ahead of time, having had a woeful experience with a Martha recipe years ago. Not sure that she always does sufficient testing on her recipes.
Anyhoo, this one makes light, airy sweet squares (bumps) that go well with coffee and tea. I suspect that if you wanted to that you could cut the dough into squares and put those squares on a parchment lined baking sheet and freeze them. That way you could deep fry the frozen squares (or thawed ones) whenever you got a hankering for a New Orleans snack.
The challenge here is to get the oil hot enough to fry them up without either having them greasy or over browned. It could also be fun to flavor them in different ways...banana slices would be traditional, but consider bits of dried fruit (cherry beignets anyone?), finely chopped nuts, sunflower seeds, ground ginger and candied ginger...all possibilities. Different flours would change the flavor, too. Just don't let them get heavy. Beignets are so light they almost float away....
Do be sure to visit the other Bread Baking Babes to see what they have done with their beignets.
If you'd like to be a Buddy, I'm the Kitchen of the Month, so you can email (plachman at sonic dot net) me a photo and a short description of your experience making the beignets, plus your blog URL so that I can include you in the round-up. Just get them to me by August 29th.
from Martha Stewart's blog
Makes 16
from Martha Stewart's blog
Makes 16
1 (1/4 oz.) envelope active dry yeast
3/4 cup warm, not hot, water, about 110 degrees F
1/4 cup granulated sugar
2 tablespoons softened unsalted butter
1/2 cup whole milk
1 large egg
3 1/2 cups all-purpose flour, plus more for shaping and for the baking sheet
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
8 cups safflower oil, for bowl and for frying
1 lb confectioner' sugar for coating (might not take this much, but close)
The wet ingredients will go into the stand mixer bowl. The dry ingredients will get mixed together and added to the wet.
In the bowl of a stand mixer, combine the yeast, warm water and sugar. Stir. Let stand 5 minutes until foamy. Add the soft butter and stir. In another bowl, use a fork to stir together the milk and egg. Add to the yeast mixture and stir. Attach the dough hook to the stand mixer.
In another bowl combine the flour, salt and nutmeg.
Gradually, with the mixer running on lowest speed, add 1 1/2 cups of the flour mixture. When incorporated, add another 1 3/4 cups of the flour mixture. When incorporated, turn the mixture out onto a lightly floured surface. Knead in another 1/4 cup flour mixture and knead until dough is smooth, about 5 minutes. Form dough into a ball. Place dough into a lightly oiled bowl, turn to coat whole dough ball. Cover loosely with plastic wrap or a shower cap and place in a warm, draft-free place until doubled in size, about an hour.
Turn dough onto a lightly floured surface and punch down. Using a lightly floured rolling pin, roll out dough to a 12-inch square. Using a pizza wheel or sharp knife, cut dough into 3-inch squares. Transfer squares to a floured baking sheet and cover loosely with oiled plastic wrap. Let rise in a warm, draft-free place for 30 minutes.
While squares are rising, heat oil in a medium pot or deep-fryer until it registers 350 degrees F on a deep-fry thermometer. Working in batches, add a few squares to the oil and fry, rolling them around constantly with a slotted spoon or spider, until golden brown all over, 1-2 minutes. Transfer beignets to a paper-towel lined baking sheet to drain. Coat immediately with confectioners' sugar while warm. Repeat process with remaining dough and more confectioners' sugar. Serve at once while still warm.
I've heard that these can be microwaved (the next morning) successfully, too.
BTW, I used soy creamer instead of the milk, non-dairy margarine instead of the butter. To make it vegan, substitute egg replacer for the egg and you have it made.
BTW, I used soy creamer instead of the milk, non-dairy margarine instead of the butter. To make it vegan, substitute egg replacer for the egg and you have it made.
Posted by Elle at 11:45 AM 10 comments :
Labels: August 2016 Bread Baking Babes. beignets , bananas , yeast
Friday, August 12, 2016
Scones For The Mostly Dairy Free Folks
When I first learned to make scones I loved using cold butter and rich cream to make wonderful, light but rich and flaky delights. When I planned a tea party for this month my sister challenged me to make a scone that was equally delightful, but with none of the usual dairy. After all, when my guests were going 'mmmm good' as they ate their scones, I wanted to be right in there with them. No lemon curd or clotted cream for me, but raspberry jam goes really well with the perfect scone.
These may not have been the perfect scone, but they were delicious and had the right texture, too. I used very cold margarine instead of the butter, used a light hand with the cutting in of the margarine, used a mixture of soy milk creamer and Greek yogurt (the only dairy I can tolerate) for the liquid and I added a touch of almond extract, too. Sweetie had one shortly after I took them from the oven and he was a convert. I enjoyed mine, too and so did my guests. If you are eating vegan, just skip the Greek yogurt and use a full cup of the soy creamer. I used Silk brand original plain soy creamer. I've found that it works well as a milk/cream replacement and tastes good, too.
Here are half the scones before baking...you make two discs like this.
Simple Only Yogurt Scones
Heat oven to 425 degrees F. Grease two cookie sheets or line with parchment paper.
3 cups all-purpose flour
½ cup sugar
2 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup non-dairy margarine, well chilled
¾ cup soy creamer
1/4 cup Greek yogurt
1/4 teaspoon almond extract
Glaze: 2 tablespoons soy creamer
2 tablespoons sugar (I used white sanding sugar)
Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. With pastry blender or two knives, cut in butter until mixture resembles fine to medium crumbs. In a large measuring cup whisk together the soy creamer and the Greek yogurt. (Alternately, just use 1 cup soy creamer instead of that mixture.)
Heat oven to 425 degrees F. Grease two cookie sheets or line with parchment paper.
3 cups all-purpose flour
½ cup sugar
2 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup non-dairy margarine, well chilled
¾ cup soy creamer
1/4 cup Greek yogurt
1/4 teaspoon almond extract
Glaze: 2 tablespoons soy creamer
2 tablespoons sugar (I used white sanding sugar)
Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. With pastry blender or two knives, cut in butter until mixture resembles fine to medium crumbs. In a large measuring cup whisk together the soy creamer and the Greek yogurt. (Alternately, just use 1 cup soy creamer instead of that mixture.)
Pour soy milk mixture over crumb mixture. Stir together with fork just until mixture comes together. Use a light hand. Gather dough gently into a ball; knead 4 or 5 times. Cut dough in half and transfer pieces to prepared cookie sheets. Shape each piece into a 6 inch x 1/4 inch thick circle. Using floured knife or bench scraper, cut each circle into 8 wedges. Put wedges on the prepared cookie sheets.
For glaze, brush tops with soy creamer and sprinkle with sugar.
Bake 20 – 25 minutes until toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Makes 16 scones.
For glaze, brush tops with soy creamer and sprinkle with sugar.
Bake 20 – 25 minutes until toothpick inserted in the center comes out clean. Serve warm or at room temperature.
Makes 16 scones.
If you are going to freeze these to re-heat later, bake them just short of golden brown and re-heat, thawed, for 5 minutes at 425 degrees F.
Posted by Elle at 2:50 PM No comments :
Labels: scones , soy creamer , tea party , yogurt
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Think wreathes are only suitable for holiday decorations? Think again – this stylish and fun upcycled cork wreath by Nikki McGonigal would look great on any door or wall, any time of year. Check out her tutorial video below to find out how to make one yourself:
How To Make A Cork Wreath Video Tutorial from Nikki McGonigal on Vimeo.
Have fun drinking up and saving all of those wine bottle corks! (Too lazy or teetotaling to drink all of that wine yourself? You can get 100 recycled wine corks here to start your project.)
Want to change it up with the season? Try swapping out the ribbons you use and tie a new bow on to go along with the different holidays!
For more brilliant DIY projects, check out Nikki's site, Nikki, In Stitches.
Mallory Whitfield created MissMalaprop.com in 2006 as a place to share her favorite cool stuff, handmade products and indie finds. Throughout her journey as a creative entrepreneur, Mallory has worn many hats, including blogger, visual artist, upcycled clothing creator, performance artist, jewelry designer, craft show vendor, creative strategist, speaker, teacher and consultant to other small business owners. By day, she specializes in SEO, content marketing and social media strategy as Content Analyst at FSC Interactive, a leading digital marketing agency in New Orleans.
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Hotel Narayan Niwas Palace - Jaisalmer - India
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Hotel Narayan Niwas Palace is conveniently located in the popular Ram Kund area. Both business travelers and tourists can enjoy the hotel's facilities and services. 24-hour front desk, 24-hour room service, facilities for disabled guests, express check-in/check-out, luggage storage are there for guest's enjoyment. All rooms are designed and decorated to make guests feel right at home, and some rooms come with internet access - wireless, internet access - wireless (complimentary), non smoking rooms, air conditioning, wake-up service. Enjoy the hotel's recreational facilities, including indoor pool, massage, before retiring to your room for a well-deserved rest. Convenience and comfort makes Hotel Narayan Niwas Palace the perfect choice for your stay in Jaisalmer.
Hotel Narayan Niwas Palace - Jaisalmer classifies itself as a 3.5 star hotel.
N.B. Please note that the star ratings are interpreted generously by the hotels in many countries.
N.B. Please note that the star ratings are interpreted generously by the hotels in many countries.
Hotel Narayan Niwas Palace - Jaisalmer Facilities
N.B. Please note that these are considered correct at the time of publishing, but may no longer be available. If any of the facilities are absolutely essential for you please check when booking. Please do not assume that all are included in the room rate.
Hotel Narayan Niwas Palace Hotel Facilities
- 24-Hour Front Desk
- 24-Hour Room Service
- Airport Transfer
- ATM / Cash Machine On Site
- Babysitting
- Bar
- BBQ Facilities
- Business Center
- Car Hire
- Car Park
- Coffee Shop
- Concierge
- Currency Exchange
- Dry Cleaning
- Express Check-In / Check-Out
- Facilities For Disabled Guests
- Laundry Service
- Library
- Luggage Storage
- Meeting Facilities
- Pets Allowed
- Restaurant
- Room Service
- Safety Deposit Boxes
- Shops
- Smoking Area
- Tours
- Valet Parking
- Wi-Fi in Public Areas
Hotel Narayan Niwas Palace Room Facilities
- Air Conditioning
- Balcony / Terrace
- Bathrobes
- Bathtub
- Coffee / Tea Maker
- Complimentary Bottled Water
- Daily Newspaper
- Desk
- Fan
- In Room Safe
- Internet Access - Wireless
- Satellite / Cable TV
- Separate Shower And Tub
- Shower
Hotel Narayan Niwas Palace Sports and Recreation
- Indoor Pool
- Massage
Online Reservation - click here
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Box Office: 'Contagion' fights off 'The Help,' 'Warrior' for No. 1 spot
Moviegoers seem to be infected with "Contagion" fever this weekend, as the all-star thriller opened at No. 1 on Friday, nabbing around $8 million.
The virus thriller, directed by Steven Soderbergh ("Traffic," the "Ocean 11" films) features a huge cast including Matt Damon, Jude law, Gwyneth Paltrow, Laurence Fishburne, Marion Cotillard, Bryan Cranston and more.
This was an overall slow weekend, with the summer wrapping up and most kids going back to school.
"The Help," which held the top spot over the last three weeks, looks to continue its hot streak this weekend. The historical drama should clean up another $9 million or so by Monday morning.
"Warrior," starring Tom Hardy and Joel Edgerton as MMA fighter brothers, opened softer than expected, earning around $1.8 million. With positive reviews and strong word-of-mouth however, the film could be a solid long-term performer.
Such is not the case for the new comedy "Bucky Larson: Born to Be a Star." The Nick Swardson vehicle, produced by Adam Sandler's company, tanked miserably, chalking up less than $500, 000 on its first day.


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Get Attached to Climbing Vines
The good news: Vines are an A+ planting solution. They're poetic and graceful, and they grow as fast as weeds. If you want to camouflage an ugly duckling wall or fence, planting a phalanx of climbers can obliterate your eye sore in just one growing season.
The less good news: Left unchecked, climbing vines can engulf your entire garden, including trees, shrubs and maybe even your lawn and house.
I came to love vines about 16 years ago on a trip to California to visit designer Rose Tarlow's Bel Air home. Her living room walls and ceilings were festooned with a network of graceful live vines that she had patiently coaxed inside her French doors and windows from the outside. The effect was so ephemeral, so brave, that I tried to copy it in an upstate New York living room. That was before I realized that the vines that grow naturally in Southern California will mold and shrivel in a colder weather zone. ("Live and learn" was surely invented for weekend gardeners.)
In an outdoor space without trees or tall shrubs, vines are a godsend. They provide necessary vertical gestures—something to draw the eye upward. You can train vines up a bamboo or metal frame, around a wooden trellis or arch, over a crumbling stone wall or through an unappetizing deer fence. There's no structure a vine can't alter. My very first gardening effort was to plant 12 (I love abundance) concord grapevines around a dead 15-foot-high catalpa tree in the middle of my lawn. (A "tree surgeon" had quoted me a staggering price to remove it, so I decided to leave it be.) In two years, that dry old tree skeleton was completely hidden—smothered with layers of leaves, tendrils and purple fruit. It grew so thick and heavy that a mild storm knocked the whole thing down, creating a grape-mageddon that took a week to clean up. I've since learned to budget for tree work.
'My first effort was to plant 12 concord grapevines around a dead catalpa tree. In two years, that tree skeleton was smothered with layers of leaves, tendrils and purple fruit.'
If you go to one of the dozens of "invasive species" sites on the Internet, you might find that almost any vine you fancy presents a potential environmental disaster. This can be somewhat dispiriting. I doubt that anyone really wants to base her garden design on the dreaded "bully" vines—like kudzu, or the "mile a minute" Mikania Micrantha—but if you love the idea and look of full, fast and total vertical coverage, there are some less voracious (or at least prettier) vine choices.
Happy Climbers
A number of vines will meander nicely up a wall, tree trunk or fence. Here are a few favorites for warm or cool plant zones. Several nurseries specialize in climbers—Brushwood Nursery (gardenvines.com) is a good place to start. (P.S. Check the terms of your lease or homeowner's contract if you plan to grow vines on the walls of your condo or co-op. You might be a climber fan, but your neighbors, not so much.)
Vines that grow by attaching "pods" to surfaces generally wreak havoc on wooden siding, so think twice about growing English ivy near your house. Vines that progress by winding tendrils around anything in their path won't destroy walls, but they will impose themselves on, around and through other plants and trees, so it's "watch and whack" once a week during growing season. Some vines—like akebia, English ivy and Virginia creeper—send out long, sturdy runners that creep along the ground, through lawns and even across stone paving and gravel. They might have a neat, well-mannered look, but they're built to survive and thrive: A determined vine knows no obstacle.
Flowering vines are a world-wide favorite, and there are many varieties that bloom early in the spring, in the middle of summer or deep into autumn. I'm a big fan of evergreen and semi-evergreen vines because they keep unsightly sights hidden even during icy winters. Common English ivy, and, in warm places, fig leaf ivy, are year-round stalwarts: If you go in for a big splash of color in the fall, note that the leaves of the hardy Virginia creeper vine turn bright red in late September.
I've found that Akebia is a particularly good year-round choice as well: totally evergreen in warmer climates and semi-evergreen in colder places, it's a lovely, mounding vine with five-fingered leaves and fragrant, small purple or pinky-white flowers that look a bit like origami. Some of the "enviro" sites I visited label Akebia blatantly invasive—OK, but I choose to plant it anyway. (So did master gardeners Beatrix Ferrand and Frank Cabot—does that mean I'm off the hook?) Whatever. A hedge trimmer is your best friend if you plant Akebia.
Clematis, climbing hydrangea, moonflowers, morning glories, bougainvillea and wisteria are lovely commoners, and some come in a big range of colors. Each has obvious pluses and a few not so obvious drawbacks. Clematis vines have fragile bases—dry and thin—which means that they can be easily broken and detached by raking, weeding or the munching of god knows what annoying critter who finds them so appetizing. If you want your clematis to climb, some sort of base protection—like a metal or bamboo cage—is advisable.
Climbing hydrangea is a sturdy beauty once it gets started. Four or so years after planting, it produces wide discs of tiny white-petaled flowers and bright, shiny, strong leaves. Moonflowers and deep yellow and white Bougainvillea, are staples in warm climate gardens, but they don't do so well in the Northeast, except in big pots during the summer months. Wisterias take a couple of years to develop and flower: Once their long, arm-length tendrils start wrapping around themselves (and everything else they can reach), some disciplining will be required. Best to plant them off by themselves if you want to keep the peace. If gardens are a study in "survival of the fittest," vines are real winners.


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Welcome to Dr. Kamal's Bio-Magnetic Holistic Health Centre
Now, you too can enjoy the wonderful feelings of Holistic Therapies which will make you feel great!!! Tension and stress will melt away, muscle tightness will be alleviated. Your mental attitude will be enlightened and you will have better muscle flexibility, also have exceptional curative effects on certain complaints like insomnia, migraine, depression, blood pressure problems, stiffness of shoulders and other joint/knee pains, swellings, sports injuries and sex related problems.Read More
Our TreatmentsDrug-free treatment with zero side-effect for relief from chronic diseases.
Treat chronic diseases such as imsonia, migraine, depression, headache, neck, back, knee and joint pains, cancer, constipation, gastric trouble and impotency (sexual problems).Read More
Our Articles Dr. Kamaljit brings to you interesting topics on a regular basis.
Learn through a multitude of articles that bring to you general information and tips about personal health care and detailed information about the workings of bio-magnetic treatments.Read More
Our ProductsAccupressure and Magnetic Products for better health and lifestyle.
Although you may (may not) be prescribed with our magnetic/accupressure products, they are suitable for everybody and can replace medicine as a preventive alternative through daily usage.Read More
Contact UsWe are here to guide you with our alernative treatment options.
Come in for our consultation and let Dr. Kamaljit daignose and recommend a treatment plan before you undergo any form of surgery. Keep your options open.Read More
"Never in my life did I ever feel so put down due to my health condition. I visited a private hospital and was told that I had to undergo physio-therapy for months to rid my back pain. I was fed up and tried natural treatment with the aid of magnetic therapy. After 7 sessions, I felt much at ease."
- Ankur Narang
Holistic Therapies
Dr. Kamal's Bio-Magnetic Holistic Health Centre provides drug-free treatment for relief from chronic diseases.
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Disease is a by-product of lowered resistance and lowered resistance is a by-product of an unfavorable internal environment.
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Dr. Kamal's Bio-Magnetic Holistic Health Centre
226/5 Soi 22, Sukhumvit Road
Klong Toey, Bangkok 10110, Thailand.
Operational Hours
Monday - Friday: 09.30 AM - 06.30 PM
Saturday: 09.30 AM - 02.30 PM
Sunday: Closed


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Have you visited Dr. David Speegle? Rate you experience below.
8 in Mustang, OK
Dr. David Speegle specializes in family practice in Mustang, Oklahoma.
Dr. David Speegle has been compared 500 times. Details of Dr. Speegle's experience as an MD are available on your free doctor report.
Dr. David Speegle has an average rating of 4.5 stars (out of 5) with a rating of Very Good based on 7 reviews.
Have you visited Dr. David Speegle? Rate you experience below.
Dr. David Speegle has been identified as specializing in Family Practice.
Insurance plans and networks accepted by a doctor are not necessarily universal across all locations at which the doctor practices. This can be affected by many factors such as different group practices, hospital affiliations and working arrangements at those locations. Checking that the doctor you are visiting and the facility they are at are in-network providers for your insurance plan can save you money and headaches later from surprise medical bills.
Dr. David Speegle accepts the following plans at 1468 N Mustang Rd, Mustang, OK
Patients may also know Dr. David Speegle MD as:
1468 N Mustang Rd, Mustang, OK 73064
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Mustang Family Physicians, 206 N Mustang Mall Ter, Mustang, OK 73064
501 N Mustang Rd, Suite D Mustang, OK 73064
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Meredith Vieira
Kirstie Alley: 'I Need a Man Who Loves Monkeys!'
Originally posted 01/12/2016 04:15PM
Kirstie Alley isn't monkeying around ... or maybe she is.
During an appearance on The Meredith Vieira Show Tuesday, Alley, who owns 14 – yes, 14 – lemurs, opened up about how she needs a man that loves her furry friends just as much as she does.
Why lemurs? Well, one, because they're adorable and, according to the former Cheers star, they're also extremely safe.
Sherri Shepherd on How Whoopi Goldberg Helped Her Through Her First Custody Battle
Originally posted 01/06/2016 04:05PM
Sherri Shepherd has just come out of another messy divorce, but on Wednesday, she reflected on how her View costar Whoopi Goldberg helped her through her the end of her first marriage.
Shepherd, 48, stopped by The Meredith Vieira Show to discuss her comeback on ABC's daytime talk show, new wig line and son Jeffrey.
She left The View in 2014 but recently returned as a contributor – though she joked about her infrequent appearances, "it's like almost when Whoopi is sick, they will call me."
FROM EW: Meredith Vieira Show Canceled After 2 Seasons
Originally posted 01/04/2016 11:25AM
"I am so sorry to see our show come to an end after this season, but I am also incredibly proud of the work our staff has done and forever grateful to our supportive viewers," Meredith Vieira says
Meredith Vieira on If She Misses The View: 'It's Changed a Lot'
Originally posted 11/21/2015 12:45PM
It's been more than nine years since Meredith Vieira signed off of The View, but she told Page Six that she doesn't miss the show itself.
Lance Bass on Caitlyn Jenner's Same-Sex Marriage Stance: 'We Should Give Her a Little Room to Grow'
Originally posted 09/09/2015 05:20PM
Lance Bass made history when he married husband Michael Turchin in December: The stars became the first gay couple to tie the knot on American TV.
So, as a Kardashian family friend, what does the ex-'NSYNC singer – who came out on the cover of PEOPLE in 2006 – think of Caitlyn Jenner's stance on same-sex marriage?
"What I don't get is she's sitting there in Givenchy, full makeup, saying, 'I'm a traditionalist.' I'm like, 'What?' " Bass, 36, joked on The Meredith Vieira Show on Wednesday.
Meredith Vieira Explains How She Got Her Shocking Black Eye
Originally posted 08/14/2015 08:00PM
Meredith Vieira appeared on the the Today show on Friday, wearing a red dress and black sunglasses – but she wasn't trying to make a fashion statement.
From Rosie O'Donnell to Star Jones: The View's Most Dramatic Exits
Originally posted 08/07/2015 05:00PM
On Thursday, Conservative commentator Nicolle Wallace announced she was leaving The View after one year. Although the news came as a shock to viewers, the political buff isn't the first to make such an announcement on the daytime talk show.
In fact, since its 1997 premiere, The View has seen its bevy of memorable co-host exits, which also includes a two-time announcement from Rosie O'Donnell who served as co-host on the ABC show not once but twice since its inception.
While the show finalizes its new co-host picks (Michelle Collins is officially taking Rosie Perez's seat) as rumors swirl of Sherri Shepherd potentially returning to the show, we're taking a look back at some of The View's most unforgettable exists.
Chrissy Teigen Gets Down in Lip Sync Battle on Meredith
Originally posted 06/24/2015 05:25PM
The model proved that her time as co-host of Lip Sync Battle alongside LL Cool J has paid off, battling Vieira to Meghan Trainor's "All About That Bass."
Teigen also explained the viral Instagram she posted of her stretch marks (which she referred to as "stretchies") in April.
A Sister, Sister Reunion Is 'Probably' Going to Happen, Tia Mowry-Hardrict Promises
Originally posted 05/01/2015 03:50PM
Sister Sister, we never knew how much we missed ya.
With Full House fever in full swing, Meredith Vieira asked the tough question for '90s kids everywhere Friday: Will there ever be a reboot of the WB sitcom?
"I would love to," star Tia Mowry-Hardrict told the daytime host of her plans with sis Tamera Mowry-Housley. "It's just all about timing ... so we'll see. The fans, they really want it, so we'll give it to them, probably."
Eyebrow Transplants Might Be the Craziest Beauty Procedure Ever
Originally posted 04/22/2015 07:10PM
Meredith Vieira and her panel of beauty experts discussed the new controversial procedure on Monday's The Meredith Vieira Show, and the feelings were mixed.
"I'm doing it – I don't care how much it is," said stylist Marcellas Reynolds, who claimed he was signing up. "I have always wanted big thick caterpillar eyebrows and I never have. And I don't care where the hair comes from."
The most buzzed about stars this minute!
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Premium facilities and functional amenities are expected in all-suite properties, and yet Warwick Reine Astrid goes above and beyond, whether it comes to meetings and functions spaces, fitness opportunities, or the cutting-edge French cuisine of 'Le Lounge' Restaurant and Bar. Convenience and style can be mutually exclusive when it comes to services – unless of course it is at Warwick Reine Astrid - Lyon.


text: The The Harvest, Part 3 wiki last edited by Motorslave on 08/02/13 04:18PM View full history "The Harvest," Part 3 of 4! Jailbreak! Superman and Lex Luthor team up to get the inmates from the orbiting Stryker's Island asteroid prison and use them as an army against the factions of General Zod.


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Photos: Canelo, Josesito Hit The MGM in Las Vegas
LAS VEGAS – All eight fighters participating in Saturday's blockbuster Mexican Independence Day weekend world championship event on SHOWTIME CHAMPIONSHIP BOXING arrived in grand fashion at MGM Grand in Las Vegas on Tuesday.
Group Photo (from left to right) - Leo Santa Cruz, Marcos Maidana, Jhonny Gonzalez, Canelo Alvarez, Golden Boy Promotions President Oscar De La Hoya, Josesito Lopez, Daniel Ponce De Leon, Jesus Soto Karass and Eric Morel.
Incredibly popular and undefeated superstar Canelo Alvarez will defend his WBC Super Welterweight World Championship against breakout star Josesito Lopez on Saturday, Sept. 15, live on SHOWTIME (9 p.m. ET/ 6 p.m. PT) from the MGM Grand Garden Arena in Las Vegas.
The four-fight, three world championship event also features WBC Featherweight World Champion Jhonny Gonzalez defending his crown against former World Champion Daniel Ponce De Leon, former World Champion Marcos Maidana squaring off against perennial contender Jesus Soto Karass and Leo Santa Cruz defending his IBF Bantamweight World Championship against former Two-Time World Champion Eric Morel.
Below are two select quotes from Tuesday's grand arrivals.
"Josesito earned the right to be here. I'm not underestimating him at all. I want to continue on this path, but I have to get through Josesito first."
"I can't say I don't like being the underdog. It adds excitement to the fight and makes me want to pull off the upset that much more."
"Knockout Kings," headlined by Canelo Alvarez defending his WBC Super Welterweight World Championship against breakout star Josesito Lopez, is presented by Golden Boy Promotions and Canelo Promotions in association with Goossen Tutor Promotions and Thompson Boxing Promotions and sponsored by Corona, DeWalt Tools, AT&T and O'Reilly Auto Parts. In the co-featured attractions, WBC Featherweight World Champion Jhonny Gonzalez defends his crown against former World Champion Daniel Ponce De Leon in fight presented in association with Promociones Del Pueblo, former World Champion Marcos Maidana faces perennial contender Jesus Soto Karass in a 12-round fight for the vacant WBA Intercontinental Welterweight Title presented in association with Universum Box-Promotion and Leo Santa Cruz defends his IBF Bantamweight World Championship against former Two-Time World Champion Eric Morel. The Saturday, Sept. 15 quadruple-header, packed with Mexican pride and power, will take place at the MGM Grand Garden Arena in Las Vegas and will be televised live on SHOWTIME Saturday, Sept. 15 at 9:00 p.m. ET/6:00 p.m. PT with preliminary fights to air live on SHOWTIME EXTREME® at 8:00 p.m. ET/PT.
Tickets priced at $400, $300, $150, $50 and $25, not including applicable service charges and taxes, are on sale now and available for purchase. Ticket sales are limited to 10 per person. To charge by phone with a major credit card, call Ticketmaster at (800) 745-3000. Tickets also are available for purchase at www.mgmgrand.com or www.ticketmaster.com .
[QUOTE=mushahadeen;12503668]If Duckelo Quacklarez can't KO a JWW he should be ashamed of himself.[/QUOTE] Lmfao! Good one.Comment by Alx. on 09-12-2012
[QUOTE=mushahadeen;12503668]If [B]Duckelo Quacklarez[/B] can't KO a JWW he should be ashamed of himself.[/QUOTE] :lol1: lmaooooooooComment by Lac'em up on 09-12-2012
Canelo is such a fraud man!!! Can't even fight a true middle weight without any advantages. Pinche Canelo culo!!Comment by mushahadeen on 09-12-2012
If Duckelo Quacklarez can't KO a JWW he should be ashamed of himself.Comment by Bushbaby on 09-12-2012
[QUOTE=onechance87;12503425]WARRR CANELO THE TIGER:boxing:[/QUOTE] Yes we know..........:killyou:Post a Comment - View More User Comments (24)


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Students will learn about the Spitzer Infrared Observatory and a recently observed dust ring around Saturn through reading a NASA press release and viewing a NASA video segment. Then students will use scientific notation to perform calculations to... (View More) understand the size, mass, and volume of dust and the new dust ring. Common Core State Standards for Mathematics and English Language Arts are identified. This activity is part of the Space Math multi-media modules that integrate NASA press releases, NASA archival video, and mathematics problems targeted at specific math standards commonly encountered in middle school textbooks. The modules cover specific math topics at multiple levels of difficulty with real-world data and use the 5E instructional sequence. (View Less)
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In this activity students are challenged to create a model of the universe in a single class period. This activity is designed to elicit student ideas and preconceptions about the contents and organization of the cosmos. Most students will be... (View More) somewhat familiar with solar system objects, but may be confused about the relationship of stars to planets, and about their relative distances. This activity is part of the "Cosmic Questions Educator's Guide" developed to support the Cosmic Questions exhibit. The activites in the guide can be used in conjunction with or independently of the exhibit. (View Less)


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Candidates arrive for 1st debate
September 26, 2016 9:13 PMHEMPSTEAD, N.Y. - The presidential candidates have arrived at Hofstra University in New York and are moments away from their first face-to-face debate. Democrat Hillary Clinton and Republican Donald Trump each entered the debate hall on suburban Long Island within the hour of the debate's start. The stakes are high.... more »
Clinton claims victory as Democratic nominee
June 7, 2016 11:42 PMWASHINGTON, D.C - Hillary Clinton laid claim to the Democratic Party's presidential nomination and with it, a piece of history Tuesday night, as she became the first woman to lead a major party's bid for the White House. Speaking in Brooklyn, New York, on a night where she won the... more »
Trump, Clinton win Mississippi presidential primaries
March 8, 2016 8:26 PMJACKSON, MS - Donald Trump (R) and Hillary Clinton (D) each won the presidential primary in Mississippi Tuesday night, following wins in Louisiana Saturday, but it was a mixbag of results in other primaries. With 95% of precincts reporting, Trump has secured 47.4% of the vote. He also won... more »
Marco Rubio rallies in Baton Rouge ahead of Saturday primary
February 29, 2016 10:38 PMBATON ROUGE - One of the top contenders to be the Republican nominee for president is planning to rally in Baton Rouge Friday evening, though a venue hasn't been announced yet. Sen. Marco Rubio (R) will make a stop in the capital city Friday. Doors will open at 4:45... more »
Clinton releases plan to help coal country adapt to climate
November 12, 2015 11:07 AMWASHINGTON - Hillary Rodham Clinton has a $30 billion plan to help coal country adapt to climate policy. Clinton says her proposal will protect health benefits for coal miners and their families and help them retrain for new jobs. The Democratic presidential front-runner says the plan would help coal-dependent communities... more »
US: Clinton email storage safe not secure for some messages
September 28, 2015 4:26 PMWASHINGTON - The State Department says it didn't provide Hillary Rodham Clinton's lawyer with a secure-enough method to read now-highly classified material from her homebrew email server because it didn't anticipate the messages would be deemed so secret. Officials installed a safe at her lawyer's office after the government... more »
In Iowa, Clinton says climate plan will promote renewables
July 26, 2015 7:10 PMAMES, Iowa - Democratic presidential candidate Hillary Rodham Clinton is unveiling a plan aimed at combating climate change that includes revisions in the tax code to promote renewable energy. In Iowa, the nation's second-leading wind energy producer, Clinton says people are "just not paying attention" if they don't acknowledge... more »
In South Carolina, Clinton hails Confederate flag's removal
July 23, 2015 11:47 AMWEST COLUMBIA, S.C. - Hillary Rodham Clinton has praised South Carolina leaders for removing the Confederate flag from the Statehouse grounds. But the Democratic presidential candidate says that action was only symbolic, and that all people in the country should unite behind the rallying cry - "black lives matter." During... more »
Clinton campaign vows to disclose its biggest fundraisers
July 13, 2015 6:44 PMWASHINGTON - Hillary Rodham Clinton's presidential campaign says it will make public a list of its biggest fundraisers, a promise no other 2016 candidate has yet made. Campaigns are not required to provide a list of "bundlers" - people who ask their friends and family to write checks in support... more »
Court orders State Dept. to release Clinton emails monthly
May 27, 2015 4:10 PMWASHINGTON - A federal judge has ordered the State Department to release batches of Hillary Rodham Clinton's email correspondence from her time as the nation's top diplomat every 30 days starting on June 30. U.S. District Judge Rudolph Contreras also laid out completion targets for the agency to meet, as... more »
Clinton: Department working to boost embassy security
January 23, 2013 10:11 AMWASHINGTON - Secretary of State Hillary Rodham Clinton says her department is moving swiftly and aggressively to strengthen security at U.S. missions worldwide, after the deadly September raid on the U.S. consulate in Libya. In what is probably her last appearance on Capitol Hill as the nation's top diplomat, Clinton... more »
Clinton to testify on Libya assault Jan. 22
January 8, 2013 1:06 PMWASHINGTON - The top Republican on the Senate Foreign Relations Committee says Secretary of State Hillary Rodham Clinton will testify on the deadly Sept. 11 assault in Libya on Jan. 22. That's the day after President Barack Obama's inauguration and the first day the Senate returns to Washington after a... more »
Clinton leaves hospital after treatment for clot
January 2, 2013 5:50 PMWASHINGTON - Secretary of State Hillary Rodham Clinton has been released from a New York hospital where she was treated for a blood clot in her head. Clinton spokesman Philippe Reines says her doctors advised her that she has been making progress on all fronts and are confident she will... more »
Clinton talking to staff as she recovers from clot
January 2, 2013 2:52 PMWASHINGTON - Doctors say they expect Secretary of State Hillary Rodham Clinton to make a full recovery from a blood clot in her head. They also say there has been no neurological damage from the clot, which apparently developed when Clinton fainted and fell at her home. A stomach virus... more »


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Canadian tourism suffers due to US visa restrictions
Canada, 7th April: According to a latest study, there has been a significant decline in Canadian tourism due to stricter US visa norms introduced by the US immigration.
The new US immigration rules have made it quite tough for the potential Americans to visit Canada.
Jeff McShane, a manager of the Ganong Chocolatier (a confectionary shop) in Calais, Maine has been dealing with the tourists every day but stated
that there has been a noteworthy decline in the number of American tourists in his shop in the period of last four years. McShane said that the number
of American tourists has come down by 50 percent.
The US immigration has introduced several border restrictions since the 9-11 attacks in the US (on September 11, 2001) after which even American
travelers find it literally impossible to relocate to their own nation.
McShane added that now, most of the customers in his shop are only Canadians as compared to previous times when there were majority of American customers.
McShane's views are authenticated by the latest figures revealed by the Canadian Tourism Commission. The receipts of Canada tourism have gone down to $16 billion in the year 2009 by nearly 3 percent. On the other hand, the number of US visitors coming to Canada has plummeted by 9 percent.
The worst period seeing the biggest decline in the number of US visitors coming to Canada was in the last quarter of 2009 when number of US visitors went down 12 percent. The last quarter of the year is incidentally the time when a large number of US visitors are expected due to Christmas and Thanksgiving.
The study by the Canada Tourism Commission affirms that nearly 2 million fewer trips by American visitors to Canada have been noted.
The new US immigration norms have made it mandatory for all American travelers to posses a valid passport or other requisite document as a proof of their US citizenship and identity while gaining re-entry into their own country from any foreign land.
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