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There is this totally cute thing that my daughter has been doing for MONTHS! I'm not sure why I've never bragged about it in true proud mother fashion but here it goes. Isabel has been picking up a picture of Jesus (with out any prompting and shamefully with out us really talking about him in reference to his picture) and she'll hug it and kiss him. All the time. The first time I saw here do this was about 2.5 months ago and I was so happy. Well when we came back from my parents house we had a small glass nativity. Isabel took it out of the box and was playing with it....one I said 'is that baby Jesus?' she kissed him and hugged him. Then decided she didn't want to leave Mary and Joseph out she hugged them also. It's so nice to know that the veil is so very thin with little ones and they still understand even if their parents forget to tell.
as a side not totally unrelated to Christmas, check out my sister's blog (Leslie's) for a hilarious video
Wednesday, December 12, 2007
2 comments:
- Southern Princess said...
Tracy, that is such a beautiful sentiment. It is so envious sometimes of a child's ability to have that connection and memory while so young & innocent. Isabel is such a doll. I hope all your Christmas planning is going well! We love y'all!
- December 14, 2007 at 6:33 AM
- Caroline said...
That is so sweet!
Can you please e-mail me your address to firstname.lastname@example.com?
Your Christmas card was sent back to me!
- December 15, 2007 at 7:58 PM
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Aimbridge Hospitality Adds Detz as SVP, Corporate Controller
Thursday April 24th, 2014 - 11:07AM
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DALLAS—Kevin Detz has joined Aimbridge Hospitality as SVP, Corporate Controller.
Detz will lead the Central Accounting and Shared Services departments.
Prior to joining the company, he was a VP at Goldman Sachs, where he worked with the Archon Hospitality platform for the past seven years to oversee accounting and reporting for approximately 300 select-service hotels. A CPA, he also spent six years in public accounting at Ernst & Young and Arthur Andersoen.
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Hi, my husband and I are planning for a trip to Bali in September for about a week. We are looking at a few villas, in particular that has babysitting or kids program as we have a two year old.
One of the few properties that was recommended to me was the Banyan Tree Ungasan, Ayana and W Seminyak. It's so hard to choose as there are so many!!!
Can someone please recommend which is best for relaxation, in particular that has excellent spa treatments.
Also, we are will be staying in HK post Bali for a week. A friend recommended W as it's convenient to the Kowloon Airport station and it's close to Elements shopping mall. With a toddler, I was thinking it might be wiser to get a serviced apartment. Has anyone any recommendation for serviced apartments that does 1 week? Thanks!
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Bali & Hong Kong
Hi, my husband and I are planning for a trip to Bali in September for about a week. We are looking at a few villas, in particular that has babysitting or kids program as we have a two year old.
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My fav great kids programs. Careful booking
villas on VRBO one ladylost $10K recently wiring money.
Also www.komaneka.com Ubud Monkey Forest
intercontinental.com great prices view in HK
for me last. Have fun!
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There are plenty of services apartments in HK, some allowing a week of rental, some require longer. I don't have a particular one to recommend, but I can tell you the W is not a convenient place to stay at. If you are partial to Starwoods properties, take the Sheraton instead.
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There ARE a lot of choices in Bali. All resorts offer babysitting, though actual kids programs are variable. You want to be careful with a 2 year old outside of your room as facilities in Bali are not child proofed. Many babysitters can't swim so you have to be careful around pools, ponds, lagoons and at the beach. Cliff side accommodations have their own challenges.
If you want a gentle beach I'd look at Jimbaran, Sanur or Nusa Dua. There are Hyatts in Sanur and Nusa Dua that offer good child facilities, though they're not the most luxurious properties. You might look at the new St. Regis in Nusa Dua. I haven't been there but the spa gets good reviews.
The three places you mention are very different. I haven't been to the Banyan Tree yet, but I can tell you that Ungasan is quite isolated from restaurants and anything else. The resort is on a cliff and you have to climb up and down to the beach.
The Ayana is a large, full service resort with a lot of different recreation, eating and spa facilities. Same situation with the beach though.
The W is on the far end of Seminyak beach. This is a big wave heavy surf beach which is beautiful for walking and sunsets but not swim-friendly for a toddler. The resort is VERY trendy (pretentiously so, in my opinion) and I've heard that the loud music can be a problem at night.
Also in Seminyak you might look at The Legian and Samaya. Same beach as the W, but a little more refined. The Legian has suites with kitchenettes which are great with a child. Their babysitters appear to be conscientious, though I've never stayed there with a child.
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Thanks very much for the suggestions. I am still undecided on which property to choose in Bali but will most probably go for Lanson Place Hotel in HK.
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Farmers' Market Box 3-2-17
This weeks local produce and featured farms:
Zutano Avocados – Mountain Shadows Ranch
Dried Hadasta Beans – Milliken Family Farm
Rosemary – Terra Madre Gardens
Black Kale – Be Wise Ranch
Meyer Lemons – Rancho Del Sol
Spring Mix – Black Sheep Produce
Red Spring Onions – Black Sheep Produce
Red Radishes – Be Wise Ranch
Bulls Blood Beets – Weiser Family Farm
Celery Root – Coleman Family Farm
Butternut Squash – Wynola Flats Produce
Juicing Bag:
Carrots – Cal Organics
Black Kale – Lakeside Organic Gardens
Collard Greens – Lakeside Organic Gardens
Celery – Lakeside Organic Gardens
Lemons – Eco Farms
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Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Zest Greens
Handful of Collard Greens
2 stalks of Celery
1 lemon
Black and Green
1 handful of Black Kale
1 stalk of Celery
2 Carrots
Sweet and Sour
2 Carrots
½ lemon
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Farfalle with Roasted Butternut Squash and Kale
Serves 6
1 butternut squash, peeled, seeded, and cut into bite-sized chunks
1 medium to large onion, coarsely chopped
1 bunch kale, washed, spun dry and torn into small pieces
1 tablespoon finely chopped rosemary
16 large fresh sage leaves, torn
5 large garlic cloves, coarsely chopped
1/3 cup good-tasting extra-virgin olive oil
Pinch red pepper flakes
1 tight-packed tablespoon brown sugar (light or dark)
Salt and freshly ground black pepper
1 pound farfalle, cooked 3 minutes short of al dente, saving some pasta water
1/2 cup half-and-half
1 to 1-1/2 cups (about 6 ounces) shredded Asiago cheese
1. Preheat the oven to 400 F, line a baking sheet with aluminum foil, silicone, or parchment, and put it into the oven while preheating.
2. In a big bowl, combine the squash, kale, rosemary, sage, garlic, oil, red pepper, brown sugar, salt and pepper, tossing to coat.
3. Spread the mixture onto the hot sheet pan.
4. Roast the vegetables for 25 minutes, until the squash is tender, turning them once or twice while roasting. Once the squash is tender, turn on the broiler to caramelize it. Watch the vegetables closely, turning the pieces often. Anticipate about 5 minutes under the broiler. You want crusty brown edges on the squash and wilted, almost crisp greens.
5. Transfer to a large bowl, and keep warm while the pasta cooks.
6. Add the pasta to the vegetables, and toss to coat, add the half-and-half, and 1 cup of the cheese. Toss to blend, tasting for salt and pepper. Add more cheese if desired. Serve hot.
Kale Caesar Salad
Serves 4
1/4 cup fresh lemon juice
1 tablespoon anchovy paste, or Worcestershire
1 garlic clove
1 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan, divided
salt and freshly ground black pepper
One bunch kale, center stalks removed, thinly sliced crosswise
2 spring onions, thinly sliced
1. In a blender, combine the lemon juice, anchovy paste, garlic, and mustard. Puree, with the machine running, slowly add the oil, until the dressing is creamy. Transfer to a bowl, and stir in 1/4 cup of the cheese. Season with salt and pepper, or additional Worcestershire. Chill the dressing for at least 2 hours. The dressing will keep in the refrigerator for up to 4 days.
2. In a large bowl, combine the kale and onions. Toss with the dressing, sprinkle with the cheese, and serve.
Celery Root and Apple Salad
Serves 4
1 small celery root peeled and cut into matchsticks
3 stalks celery, thinly sliced
1 cup small celery leaves
1 Granny Smith apple, thinly sliced
2 tablespoons finely chopped spring onion
1 tablespoon wholegrain mustard
1 tablespoon apple cider vinegar
1 tablespoon apple juice
2 tablespoons extra virgin olive oil
1/3 cup crumbled gorgonzola
salt and freshly ground black pepper
1. To make the mustard dressing, place the mustard, vinegar, juice, oil, salt and pepper in a bowl and whisk to combine.
2. Arrange the celery root, leaves, apple and chopped spring onion on plates, spoon some of the dressing over the salads, and garnish with gorgonzola.
Turkey Chili with Hidatsa Beans and Avocado Crema
Serves 6 to 8
3 tablespoons olive oil
1½ pounds ground turkey
1 large onion, chopped
2 garlic cloves, minced
Salt, freshly ground pepper
1/3 cup Ancho chili powder
1 tablespoon crushed dried oregano
¼ teaspoon ground cinnamon
2 bay leaves
1 cup beer
1 28-ounce can diced tomatoes
1 cup chicken or vegetable broth
1 cup tomato purée
1/2 pound shelled Red Hidatsa Beans
Avocado Crèma for garnish (see recipe below)
Shredded cheddar cheese or crumbled Cotija cheese for garnish
Finely chopped spring onion for garnish
Tortilla chips for garnish
1. In a Dutch oven, heat the oil over medium high heat, add the turkey, and cook, breaking it up, until it is no longer pink, season with salt and pepper.
2. Add the onion, garlic, chili powder, oregano, cinnamon and bay leaves. Saute for 3 to 4 minutes.
3. Add the beer, tomatoes, broth, puree and beans. Simmer for 45 minutes, until the beans are tender.
4. season with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add lager and bring to a boil, scraping up any browned bits on bottom of pot; cook until liquid is completely evaporated, about 5 minutes.
5. Add chili powder, oregano, and cinnamon and cook, stirring, until fragrant, about 1 minute. Stir in bay leaves, diced tomatoes, broth, and tomato purée and bring to a boil. Reduce heat to medium-low and continue to cook, stirring occasionally, until liquid is reduced slightly and beginning to thicken, 30–35 minutes.
6. Serve garnished with avocado crema, cheese, onion, and tortilla chips.
Avocado Crema
Makes about 2 cups
2 ripe avocados, pitted, peeled
½ cup sour cream
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 tablespoons finely chopped fresh cilantro, plus leaves for serving
Salt and freshly ground black pepper
1. In a food processor, combine the avocados, sour cream, lemon juice, olive oil, and cilantro. Process until smooth. Season with salt and pepper.
Spring Mix with Lemon Vinaigrette
Serves 4
One bunch spring mix lettuce, washed, and spun dry
2 radishes, scrubbed, ends trimmed, and thinly sliced
1 spring onion, thinly sliced
1/4 cup Meyer lemon juice
1 teaspoon grated lemon zest
1 garlic clove, minced
1/2 cup extra virgin olive oil
Salt and pepper
1. In a large bowl, combine the lettuce, radishes, and onion.
2. In a smaller bowl, whisk together the lemon juice, zest, garlic, and olive oil. Season with salt and pepper.
3. Pour some of the dressing over the salad, and toss to coat. Plate the salad and serve.
Roasted Beet Cake with Rosemary
Serves 6
Begin this cake on the stove top and finish in a slow oven.
1 bunch beets, tops trimmed, and peeled
1 teaspoon finely chopped rosemary
1/4 cup all-purpose flour
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup unsalted butter
2 tablespoons vegetable or canola oil
1/2 cup Greek yogurt or sour cream
1. Preheat the oven to 350 degrees.
2. Shred the beets into a bowl. Add the rosemary, flour, brown guar, salt and pepper. Toss to coat.
3. In an oven proof skillet, heat the butter and oil until the butter is melted.
4. Spoon out 2 tablespoons of the butter mixture out of the skillet, and press the beet mixture into the skillet.
5. Drizzle with the reserved butter mixture.
6. Bake for 20 minutes, until the beets are cooked through (160 degrees registered on an instant read meat thermometer)
7. Remove from the oven, and allow to rest for 5 minutes. Cut into wedges and serve garnished with Greek yogurt or sour cream.
Chocolate Beet Cake
Serves 8
2 medium beets, trimmed
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. salt
1-3/4 cups granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla paste or vanilla extract
1 1/4 cup hot water
1 teaspoon espresso powder
2 cups unbleached all-purpose flour
1/2 cup cocoa powder
1 tsp. baking soda
1 tsp. kosher salt
1. Preheat the oven to 375°F. Place the beets on a baking sheet and cover with aluminum foil. Roast the beets for 45 to 60 minutes, until the sharp tip of a paring knife inserted into the beets goes in easily. When the beets are cool enough to handle, peel them and puree in a food processor or blender. You will need 3/4 cup of beets.
2. Reduce the oven temperature to 350°F. Coat the inside of two 9-inch round cake pans with non-stick cooking spray, or line muffin tins with paper liners.
3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
4. In an electric mixer, cream together the butter and sugar until fluffy.
5. Beat in the eggs, one at a time. Mix in the grated beets and the vanilla.
6. Dissolve the espresso powder in the water.
7. Slowly add half of the flour mixture, add the water and the remaining flour mixture and mix until smooth, about 2 minutes. Divide the batter evenly between the prepared pans, smoothing the tops.
8. Bake the cakes, rotating halfway through baking, until a toothpick inserted in the center of the cakes comes out clean, about 25 minutes, or 15 to 20 minutes for cupcakes. Cool the cakes in their pans on a rack for 10 minutes and then turn them out onto racks. Let the cakes cool completely.
For the Frosting:
1/2 cup unsalted butter, softened
One 8-ounce package cream cheese, softened
1/4 cup cocoa powder
4 to 5 cups confectioners' sugar
1 teaspoon espresso powder
1 teaspoon vanilla paste or vanilla extract
Milk or water to thin the frosting
1. In the bowl of an electric mixer, cream together the butter and cream cheese until smooth. Add the cocoa powder, sugar and espresso powder. Beat until smooth.
2. Beat in the vanilla and some of the milk or water to thin to a spreading consistency.
3. Place one of the cakes on a cake plate and spread frosting evenly over the top. Top with the second cake and spread a generous 1/2 cup frosting over it. Frost the sides with the remaining frosting.
4. If you are frosting cupcakes, using a large star tip and a pastry bag to pipe a nice star onto the top of the cupcakes.
Slow Cooker Lamb and Rosemary
Serves 6
2 teaspoons salt
1 teaspoons freshly ground black pepper
6 garlic cloves, minced
2 teaspoons chopped rosemary
1/4 cup extra virgin olive oil
One 4-pound-lb boneless, butterflied leg of lamb
2 large sweet yellow onions, such as Vidalia, coarsely chopped
1 1/2 cup full full-bodied red wine, such as Burgundy, Merlot, or Zinfandel
2 cups beef broth
2 tablespoons softened unsalted butter, softened mixed with 2 tablespoons all-purpose flour
Salt and pepper
1/4 cup finely chopped Italian parsley
1. In a small bowl, combine the salt, pepper, garlic, rosemary, and 2 tablespoons of the oil to form a paste. Open up the lamb, and rub with the mixture, on the top and bottom of the meat, inside and out.
2. Roll up the lamb into a compact cylinder, and tie with butchers' twine or silicone bands at 1-inch intervals.
3. Heat the remaining 2 tablespoons of oil in a large skillet over high heat, and brown the lamb on all sides. Transfer the lamb to the insert of a 5 to7-quart slow cooker, and sauté the onions for 3 minutes, or until they begin to softens. Add the wine to the pan, bring to a boil, and scrape up any browned bits in the bottom of the pan. Transfer the onion and wine mixture to the insert, and stir in the broth, cover and cook on low for 8 to 9 hours, until the meat is tender.
4. Using tongs, carefully remove the lamb from the insert, transfer to a cutting board, and cover with aluminum foil.
5. Combine the butter and flour in a small dish.
6. Strain the cooking liquid into a saucepan and bring to a boil.
7. Whisk in the butter mixture, and continue whisking until the sauce returns to a boil and is smooth and thickened. and bring back to a boil, until thickened. Season the sauce with salt and pepper if needed, and whisk in the parsley.
8. Remove the butchers twine or silicone bands from the lamb, and carve into slices. Serve the lamb with the warm sauce on the side.
Farmers Choice:
Polenta with Pork Osso Buco
Serves 6
For the Polenta:
1 cup polenta
2 to 3 tablespoons unsalted butter
1/2 cup grated Parmigiano Reggiano
1. For firm polenta use 4 cups water; for soft polenta use 5 cups water.
2. Bring water to a boil in a medium-size heavy sauce pan over high heat. Add 1 teaspoon salt.
3. Pour cornmeal slowly into water, stirring with a wire whisk or wooden spoon. Continue stirring as mixture thickens, 2 to 3 minutes.
4. Turn heat to low.
5. Cook for at least 45 minutes, stirring every 10 minutes or so.
6. If polenta becomes quite thick, thin it with 1/2 cup water, stir well and continue cooking. Add up to 1 cup more water as necessary, to keep polenta soft enough to stir.
7. Put a spoonful on a plate, let it cool, then taste. Grains should be swollen and taste cooked, not raw. Adjust salt and add pepper if you wish.
8. When the polenta is cooked, add the butter, and cheese, stirring to combine.
9. Spread the polenta onto a serving platter. Top with the Pork Osso Buco, and serve.
For the Pork Osso Bucco:
2 tablespoons unsalted butter
1 tablespoon olive oil
4 pounds pork shoulder, trimmed of fat and cut into 1-inch cubes
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
1 teaspoon dried sage
1/2 cup dry white wine or dry vermouth
1/2 cup chicken broth
1/2 cup beef broth
One 15.5-ounce cans chopped plum tomatoes, with their juice
4 cloves garlic, minced
Grated zest of 1 lemon
Grated zest of 1 orange
1/2 cup finely chopped fresh parsley
1. In a large skillet over medium-high heat, melt the butter in the oil.
2. Sprinkle the pork with the salt and pepper, then brown in several batches until nicely crusted on all sides, removing them from the pan to the insert of a 5 to 7-quart slow cooker.
3. Add the onions, carrots, celery, and sage to the pan and cook, stirring, until they begin to soften and turn translucent, about 5 minutes.
4. Add the wine and scrape up any browned bits from the bottom of the pan, transfer to the slow cooker insert, add the broth and the tomatoes, cover and cook on low for 6 hours, until the meat is fork tender.
5. Skim off any excess fat on the top of the sauce, and stir in the garlic, zests and parsley. Serve on the warm setting over polenta.
Leftover Polenta Ideas
• If you have leftover polenta spread it into a baking dish, and allow it to cool. Refrigerate for up to 24 hours.
• Cut the polenta into squares, and brush with olive oil. Bake at 350 for 15 minutes, until toasted. Use in place of crostini.
Asian Broccoli Salad
Serves 4
For the Dressing:
6 tablespoons soy sauce
¼ cup toasted sesame oil
1 teaspoon minced fresh ginger
1 tablespoon honey
1 tablespoon minced scallion
⅛ teaspoon red pepper flakes
3 tablespoons rice vinegar
1. In a bowl, whisk together the ingredients. Taste for seasoning and adjust.
For the Salad:
1 bunch broccoli, tough stems removed, and cut into florets
1/2 pound linguine, cooked 2 minutes short of al dente and cooled
2 medium carrots, cut into julienne
2 spring onions, finely chopped
2 tablespoons toasted sesame seeds
1. In a salad bowl, combine the ingredients.
2. Add the dressing and toss to coat. Serve garnished with sesame seeds.
Broccoli Cheddar Quiche
Makes one 9-inch pie
One 9-inch pastry crust (either homemade or store bought)
3 large eggs
2/3 cup heavy cream
4 drops Tabasco
2 cup finely shredded sharp white cheddar cheese (Cabot Farms)
1 1/2 cups cooked broccoli, chopped
1. Preheat the oven to 350 degrees.
2. In a large bowl, whisk the eggs and cream, and add the Tabasco.
3. Stir in the cheese and broccoli, and transfer the mixture to the pastry crust.
4. Bake the quiche for 45 to 50 minutes, until the quiche is set. Remove from the oven and allow to rest for 10 minutes before serving.
Olive Oil Cake
Makes one 12 to 13-inch round
1 1/2 cups sugar
6 large eggs
grated zest of 2 medium oranges
juice of 2 medium oranges (about 1/3 cup)
1/3 cup olive oil
2 1/3 cup all-purpose flour
1 1/2 teaspoons baking powder
3 tablespoons brandy or grappa (optional)
1. Preheat the oven to 350 degrees, and coat the inside of a 12 to 13-inch round cake pan with olive oil or non-stick cooking spray.
2. In a large bowl, combine the sugar, eggs, zest, juice and oil, stirring to blend. Let stand about 10 minutes, for the zest to release some oil into the mixture.
3. Add the flour and baking powder, and stir until blended.
4. Transfer the batter to the prepared pan, and bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.
5. Allow the cake to rest 10 minutes, then invert onto a rack and cool. Serve the cake dusted with powdered sugar, or plain.
Roasted Salmon with Blood Orange Miso Glaze
Serves 6
1/4 cup blood orange juice
1 teaspoon finely grated zest from 2 oranges
2 tablespoons white miso
1 tablespoon light brown sugar
1 tablespoon rice vinegar
1 tablespoon whole grain mustard
2 tablespoons olive oil
3/4 teaspoon cornstarch
pinch cayenne pepper
1. In a small saucepan, heat the ingredients together until they come to a boil. Allow to cool before using.
2 1/2 pound salmon filets
4 tablespoons extra virgin olive oil
1 teaspoon Old Bay seasoning
1. Preheat the oven to 400 degrees, and put the fish into a 13-by-9-inch baking dish. Combine the oil and Old Bay, and paint onto the fish using a brush.
2. Roast the salmon for 10 minutes per inch of thickness, basting twice during the cooking time.
3. Serve the salmon with additional sauce on the side.
Temecula Tangerine Cheesecake
Serves 6 to 8
For the Crust
1 3/4 cups graham cracker crumbs, about 15 whole graham crackers)
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
1. Preheat the oven to 350°F. Coat the inside of a 9-inch springform pan with non-stick cooking spray.
2. In a bowl, combine the crackers, sugar, and butter. Pat the crust into the bottom and 1/2-way up the sides of the prepared pan. Bake crust for 15 minutes, and cool slightly. Reduce the heat to 325 degrees.
For the Filling and Baking:
1 1/2 cups whole-milk ricotta cheese (about 12 ounces)
2 8-ounce packages cream cheese, room temperature
1 teaspoon vanilla paste, or extract
1 cup sugar
1 teaspoon orange extract
1/4 teaspoon salt
3 large eggs
1. In the bowl of an electric mixer, beat together the ricotta, cream cheese, vanilla paste, sugar, orange extract, and salt until smooth.
2. Add the eggs, one at a time, beating until the mixture is smooth. Transfer to the baked crust, and bake until cheesecake is set around edges and center no longer moves when pan is gently shaken, about 1 hour 30 minutes.
3. Turn off the oven and allow the cheesecake to cool for 1 hour in the turned off oven. Transfer cheesecake to rack and cool to room temperature. Cover and chill the cheesecake uncovered overnight.
For the Sauce:
5 Temecula Tangerines
2 cups firmly packed brown sugar
1/2 cup unsalted butter
1 cup heavy cream
1/4 cup tangerine juice
Pinch salt
1. Peel the tangerines, and separate into segments. Set aside.
2. In a heavy bottom saucepan, combine the sugar, and butter, bringing the mixture to a boil.
3. Add the cream, and juice, continue to boil for 2 minutes. Add the tangerines, and allow to cool.
4. The sauce will keep in the refrigerator for up to 5 days.
5. Serve the cheesecake in a pool of sauce, or spoon the sauce over the top.
Tangerine Beef Stir Fry
Serves 4
1 1/2 flank steak, thinly sliced against the grain (see note)
1 bunch spring onions, trimmed, and thinly sliced on the diagonal
3 tablespoons minced peeled fresh ginger (from a 2-inch piece)
1/2 teaspoon Sriracha
2 wide strips tangerine zest
3 tablespoons tangerine juice
2 1/2 teaspoons cornstarch
2 tablespoons soy sauce
4 teaspoons rice vinegar
2 teaspoons sugar
2 tablespoons vegetable oil
Cooked long-grain white rice, for serving
1. In a medium bowl, combine beef, and half of the spring onions, ginger, siracha, tangerine zest, garlic and cornstarch. Toss to coat. In another bowl, combine the tangerine juice, soy sauce, vinegar, and sugar. Heat a large wok or skillet over high until hot.
2. Add the oil and swirl to coat wok.
3. Add beef mixture and remaining scallions and cook, stirring constantly, until beef is browned, about 5 minutes. Add tangerine juice mixture; cook, stirring, until sauce is bubbling and slightly thickened, about 3 minutes. Serve over rice.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips' Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it's about food…#specialtyproduce
If you haven't joined yet, you can order a bag for next week on our FMB page!
Farmers Market Box 2-23-17
This weeks local produce and featured farms:
Rainbow Carrots – Be Wise Ranch
Nantes Carrots – Weiser Family Farm
Celery – Black Sheep Produce
Medjool Dates – Wynola Flats Produce
Sonoran Garlic – Milliken Family Farm
Collard Greens – Black Sheep Produce
Italian Sorrento Lemons – Rancho Del Sol
Green Leaf Lettuce – Be Wise Ranch
Macadamia Nuts – Russell Family Farm
Valencia Oranges – Polito Family Farm
Russian Banana Fingerling Potatoes – Weiser Family Farm
Juicing Bag:
Carrots – Cal Organics
Green Kale – Babe Farms
Tangerines – Rancho Del Sol
Celery – Lakeside Organic Gardens
Red Beets – Foxy Oragnics
Farmer's Choice:
Asparagus – Tutti Frutti Farms
Strawberries – Be Wise Ranch
Perfection Tangerines – Polito Family Farm
Meyer Lemons – Rancho Del Sol
Check out our YouTube Video highlighting all the produce in this weeks FMB:
Click here to Watch Video on YouTube
Catch of the week, presented by Tommy Gomes:
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it's about food…#specialtyproduce
Click the links above & search for products on our website with recipes attached
Below are some great recipes for you to try out with the produce from your box/bag. Let us know on our Facebook Page or through twitter if you tried any of them with the hastag #SpecialtyProduceFMB!
Juice Recipes
Courtesy of Drew Canole of Fitlife.tv
Spicy Greens
Handful of Green Kale
2 stalks of Celery
1in of ginger
Delightful Beets
1 Red Beet
1 stalk of Celery
1 Cucumber
Sweat Sunrise
2 Carrots
1 Tangerine
1 Apple
Specialty Produce Recipe Suggestions
courtesy of Diane Phillips (Cucina Divina)
Loaded Potato Soup
Serves 6
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onion
1 garlic clove, minced
1 pound fingerling potatoes, scrubbed, and cut into chunks
4 cups chicken or vegetable broth
Salt and pepper
1/4 cup finely chopped chives
1/2 cup heavy cream
6 strips bacon, cooked crisp, and crumbled, for garnish
1/2 cup sour cream for garnish
1 1/2 cups shredded cheddar cheese for garnish
1. In a large soup pot, melt the butter with the oil, and sauté the onion and garlic for 2 minutes.
2. Add the potatoes, and toss in the mixture.
3. Add the broth, and simmer the soup for 15 to 20 minutes, until the potatoes and sunchokes are tender.
4. Using an immersion blender, puree the soup, taste for salt and pepper, add the chives, and cream, and serve garnished with bacon, sour cream and cheddar cheese.
Fingerling Fries
Serves 4
1/2 cup extra virgin olive oil
1 pound fingerling potatoes, cut into quarters
2 teaspoons salt
1 teaspoon freshly ground black pepper
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone or parchment.
2. In a large bowl, combine the ingredients.
3. Spread the mixture in one layer onto the pan.
4. Roast for 15 minutes, turn and roast another 10 minutes, until the potatoes are crispy.
5. Serve hot.
Cheesy Collard Green Dip
Serves 4 to 6
A riff on the traditional spinach dip, this cheesy dip is terrific served with toasted baguettes, cucumber slices, or soft pretzels for dipping.
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1 cup finely chopped red onion
1 bunch collards, tough stems removed, cut into 1/-2inch ribbons, and finely chopped
Salt and pepper
1 cup mayonnaise
2 cups shredded Gruyere cheese
1/2 cup grated Parmigiano Reggiano
1 loaf round sourdough bread, top removed, and interior cut out leaving a 3/4-inch shell
1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil, saute the garlic and onion for 3 to 4 minutes, until the onion begins to turn translucent.
3. Add the collards, sprinkle with salt and pepper, and saute until the collards are tender, about 5 minutes. Transfer to a mixing bowl to cool.
4. Add the mayonnaise, Gruyere, and Parmigiano, stirring to blend the mixture together.
5. Turn into the bread loaf. Bake for 25 to 30 minutes, until the dip is bubbling.
6. Remove from the oven, and serve warm. (The bread loaf will keep the dip warm for at least 2 hours, alternatively you can cook the dip in a baking dish and serve surrounded with bread dippers, etc.)
Asian Noodle Salad
Serves 4 to 6
12 ounces linguine cooked 3 minutes short of al dente and cooled
2 tablespoons toasted sesame oil
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons peeled and grated fresh ginger
2 tablespoons cup soy sauce
2 tablespoons cup creamy peanut butter (don't use natural)
2 tablespoons cup rice vinegar
1 tablespoon honey
2 cups red carrots, cut into julienne
1 baby bok choy, sliced into 1/2-inch ribbons
1 cup finely chopped celery
3 scallions, thinly sliced on the diagonal, using the white and tender green parts
1/4 cup chopped macadamia nuts
1. Put the cooked linguine into a bowl, and set aside.
2. In a blender, or food processor, combine the sesame oil, vegetable oil, garlic, ginger, soy sauce, peanut butter, rice vinegar and honey. Blend until smooth. Taste for seasoning, and add more honey, or soy sauce, if needed.
3. Add the carrots, bok choy, celery, and half of the scallions to the linguine. Pour half of the dressing over the salad and toss to coat.
4. Add more dressing if the salad looks dry. (If you plan to refrigerate the salad, save some of the dressing to re-toss the salad before serving)
5. Garnish the salad with macadamia nuts, and the remaining scallions.
6. Cook's Note: You can add your favorite vegetables to this salad, as well as protein, like leftover cooked chicken, seafood or pork.
Roasted Lemon and Oregano Chicken
Serves 4 to 6
1/4 cup of extra-virgin olive oil
2 Tablespoons unsalted butter
2 tablespoons Sorrento lemon zest
1/4 cup lemon juice
2 teaspoons dried oregano
4 garlic cloves, minced
3 pounds bone-in chicken parts
2 teaspoons salt
1 tsp freshly ground black pepper
2 teaspoons lemon zest
1/4 cup finely chopped Italian parsley
Thinly sliced lemons for garnish
1. Preheat the oven to 400 degrees, and line a baking sheet with aluminum foil, silicone, or parchment.
2. In a skillet, heat the oil, add the butter, zest, lemon juice, oregano, and garlic. Saute for 2 to 3 minutes until fragrant. Set aside. Put the chicken into a bowl, and toss with the salt, pepper and zest. Lay the chicken on the baking sheet in one layer, and pour the butter mixture over the chicken, turning it to coat.
3. Roast for 20 minutes.
4. Turn the chicken, spooning some of the juices over the chicken pieces. Reduce the heat to 375. Roast another 20 minutes, until the leg portions register 165 on an instant read meat thermometer.
5. Serve the chicken and juices, garnished with parsley and lemon slices.
Swordfish Piccata
Serves 4 to 6
3 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 tablespoons lemon zest
1/4 cup lemon juice
Pinch red pepper flakes
2 1/2 pounds swordfish or other thick fleshed meaty fish filets
1/4 cup capers, packed in brine, drained and chopped if large
1/4 cup finely chopped Italian parsley
1. Preheat the oven to 400 degrees.
2. In a bowl, whisk together the oil, garlic, zest, lemon juice, and red pepper flakes.
3. Put the swordfish in an ovenproof pan, pour the oil and garlic mixture over the fish, and turn to coat.
4. Roast for 10 minutes per inch of thickness.
5. Remove from the oven and garnish with capers and parsley.
Green Leaf Salad with Medjool Date Dressing
Serves 4
One head green leaf lettuce, washed, spun dry and chopped
2 Valencia oranges, peel and pith removed, cut into segments
3 Medjool dates, pitted, and chopped
1/4 cup vegetable oil
1/4 cup orange juice
1 to 2 tablespoons water
2 tablespoons Dijon mustard
2 tablespoons rice vinegar
1 tablespoon poppy seeds
Salt and pepper
1. Put the lettuce, and oranges in a salad bowl.
2. In a blender, combine the dates, oil, orange juice, water, Dijon mustard, and vinegar. Taste for seasoning and adjust using salt and pepper. If the dressing is too thick, add a bit more water. Stir in the poppy seeds.
3. Drizzle the dressing over the salad, and toss to coat. Serve immediately.
Old Fashioned Date Nut Bread
Makes one 9×5-inch loaf
3/4 cup sugar
1/2 cup Unsalted Butter, softened
1/2 cup sour cream
1/4 cup orange juice
1 tablespoon freshly grated orange zest
2 large eggs
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 cup chopped pitted dates
1/2 cup chopped pecans
1. Preheat the oven to 350 degrees, and coat the inside of a 9-by-5-inch loaf pan with non-stick cooking spray.
2. In the bowl of an electric mixer, cream together the sugar and butter until smooth. Gradually add the sour cream, orange juice, zest, and eggs. The mixture will look curdled.
3. Add the flour, baking powder, soda, dates and pecans, stirring to blend.
4. Pour into the prepared pan and bake 45 to 50 minutes until a skewer inserted into the center comes out clean.
5. Allow the bread to rest in the pan for 15 minutes, then turn out onto a rack to cool completely before serving.
Farmers Choice:
Asparagus Stuffed Chicken Breasts
Serves 6
6 chicken breasts, skin and bones removed
Salt and pepper
2 cups shredded Gruyere cheese
12 asparagus, tough stems trimmed
2 cups panko crumbs
1 cup grated Parmigiano Reggiano
1 teaspoon sweet paprika
1/2 cup unsalted butter, melted and cooled
1/2 cup extra virgin olive oil
1. Preheat the oven to 350 degrees and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.
2. Lay the chicken onto a cutting board, cover with plastic wrap, and pound the chicken to an even thickness (about 1/2-inch)
3. Sprinkle the inside of the chicken with salt and pepper
4. Evenly distribute the Gruyere between the chicken breasts. Top each breast with 2 asparagus spears.
5. Roll up the chicken, and secure with a toothpick.
6. In a shallow bowl combine the panko, Parmigiano and paprika.
7. In another bowl, combine the butter and olive oil.
8. Dip the chicken into the butter and oil, then roll in the panko crumbs. Set the chicken into the prepared baking dish. Drizzle with the remaining butter/oil mixture.
9. Roast the chicken for 15 to 20 minutes, until the chicken is golden brown, and registers 160 degrees on an instant read meat thermometer.
10. Allow the chicken to rest for 5 minutes before cutting each roll into 3 slices and serve.
Asparagus Muffin Frittata
Makes 12
This is a clever way to serve a frittata in muffin form. The frittatas can be frozen after baking for up to 1 month if you have any leftover.
2 tablespoons olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
1/2 pound asparagus, tough stems trimmed and thinly sliced
Salt and freshly ground black pepper
8 large eggs
1/4 cup half-and-half
1/2 teaspoon pepper
1/4 teaspoon salt
1 1/2 cups crumbled goat cheese
1. Preheat the oven to 350 degrees, and coat 12 muffins tins with non-stick cooking spray.
2. In a large skillet, heat the oil, and saute the onion, garlic and asparagus for 2 to 3 minutes, until the onion is softened. Cool completely, season with salt and pepper.
3. In a large bowl, whisk together the eggs, half and half, salt and pepper. Add the filling mixture and the cheese.
4. Divide the mixture between the muffin cups. Bake the frittatas for 12 to 15 minutes, until the eggs are set.
5. Allow to rest for 5 minutes before removing from the muffin cups and serve.
Lemon Pasta
Serves 4 to 6
1/2 cup extra virgin olive oil
3 garlic cloves, minced
Pinch red pepper flakes
Grated zest of 1 lemon
1/3 cup fresh lemon juice
One pound linguine, cooked 3 minutes short of al dente, saving some of the pasta water
2/3 cups Parmigiano Reggiano cheese
1/4 cup finely chopped Italian parsley
1. In a large skillet, heat the oil, saute the garlic, red pepper and zest for 2 minutes, until fragrant. Add the lemon juice and keep warm.
2. When the pasta is cooked, drain and add to the lemon sauce, tossing to coat. Add half of the cheese, and toss, adding some of the pasta water to make a creamy sauce.
3. Add the parsley, and toss to combine.
4. Serve garnished with the remaining Parmigiano.
Shaker Lemon Pie Recipe
For the Pie Crust
2-1/2 cups flour
1/2 cup butter
1/2 cup Crisco
Dash of salt
Ice water
1. In a deep bowl, work the butter and shortening into the flour with your hands until you see marble-sized lumps form.
2. Add ice water a little at a time, sort of "fluffing" the flour. When the dough feels moistened enough do a "squeeze test" and when it holds together you're done.
3. Divide the dough in two, form each half into a disk shape and roll flat and thin to fit your pie dish.
4. Sprinkle flour under and on top of your dough to keep it from sticking to your rolling surface. Trim excess dough to about 1 inch from the dish edge with a scissors, leaving enough dough to make crimped, fluted edge.
For the Filling
2 large Meyer lemons
2 cups sugar
1/4 teaspoon salt
4 eggs (beaten)
3 tablespoons flour
Dough for one double-crust pie
1. Wash and dry whole lemons. Using a mandoline (serrated knife works too), slice lemons paper thin into a large bowl. (Remove seeds.) Stir in sugar, cover, and set aside at room temperature overnight.
2. Preheat the oven to 425 degrees. Coat the inside of a 9-inch pie plate with non-stick cooking spray.
3. Lay one pie crust into the prepared pan.
4. Mix lemon-sugar mixture with beaten eggs, salt and flour. Pour in pie shell. Cover with top crust, brush with beaten egg, poke with vent holes.
5. Bake at 425°F. for 20 minutes. Reduce the temperature to 375°F. and bake for 25 to 30 minutes more.
Strawberry Sangria
Serves 8
1 cup superfine sugar
2 1/2 cups hot water
2 lemons, thinly sliced
4 tangerines, peel removed, and separated into segments
1/2 cup Triple Sec
One 750-ml bottle white wine
1 quart sparkling water
1 cup hulled and halved strawberries for garnish
1. In a bowl, combine the sugar and water, stirring until the sugar is dissolved. Cool the syrup and add the lemons, and tangerines.
2. Add the triple sec and red wine. Refrigerate the mixture for at least 4 hours, or up to 2 days.
3. When ready to serve, add the sparkling water, and serve garnished with strawberries.
4. For virgin Sangria substitute orange juice for Triple Sec, and white grape juice for the red wine.
Recipes Provided By:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
Follow me on:
Facebook: Diane Phillips' Blog of Cooking, Travel and Commentary
Twitter: @dianphillips
Pinterest: Diane Phillips
Download our FREE app HERE
Post your photos on Instagram with the hashtag #specialtyproduceFMB or share them with the FMB community on our facebook page http://facebook.com/specialtyproduce!
When it's about food…#specialtyproduce
If you haven't joined yet, you can order a bag for next week on our FMB page!


text:
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Stayed here for 3 nights at the end of July. The apartment itself was nicely decorated and fairly clean. Had all amenities needed in a small kitchen to make a small meal if you choose. Bathroom was equipped with washer and dryer that were a challenge to use. Bedroom was nice. Nothing stood out here as spectacular or horrible. However the biggest drawbacks were the lack of fan or air conditioning and the street level noise. We HAD to sleep with the windows open because it was so hot at night. Unknowingly we were staying right across from a club and were in the red light district. Day and night were complete opposite crowds. Prague has a reputation of being a great place to party until the sun comes up. This neighborhood is where those who are looking for that can stay. Every night was filled with loud, obnoxious drunken cheers between guys and constant thumping of bass from the clubs. Again had there been air conditioning, the windows could have stayed shut and the noise would not have been a problem.
During the day, the location is great! It's a 10 minute walk to the square to see all of Prague's sights. 15-20 minute walk to Charles Bridge. The street is filled with shops, hotels, restaurants etc. It is located 1-2 blocks from the National Museum and Wenceslas Square on Václavské Námestí.
I do recommend talking to staff at the desk for info. Some do speak excellent English, others do not. The ones that do were very helpful. Also if you need to convert money to Koruna I highly recommend using their bureau de change. They offered no charges to convert!! So avoid getting your currency at the train station or airport-only a small amount to get you transportation and food before arriving at the apartments! Lastly, next door to the apartment is a Marks & Spencer store with an excellent selection of snack foods (take escalator to 2nd level) to fill up your fridge with so you can come back from those long walks in the hot summer sun and replenish your body with juices, sandwiches, salads, pastas etc! Tram network runs by here and the subway network has a station literally steps from the entrance of the apartments. Very convenient location and good rates.
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Sale price
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Features:Internal wiring applies the high efficient booster circuit, working voltage is wide and can utilize the batteries in the largest extent.Its output brightness can up to max 1000 lumens.One button switch design, with 4 adjustable modes.LED indication of the charging adapter for Power On / Charging / Full charge.Perfect headlamp fits for outdoor activities, such as camping, traveling, hiking, fishing etc.With adjustable base for your convenient useWith Re / Discharging Protection circuitCompatible for bicycle flashlightSpecifications:LED Type: 1*XML T6 LED, 2*XP LEDLED Quantity: 3One Button Switch (4 Modes): 1 x XM-L T6 / 2 x XP T6 / 1 x XM-L T6 + 2 x XP LED / FlashingBattery: 2 x 18650 Lithium Battery (3.7v 3000mAh) (battery not included)Product Dimensions(L x W x H): 58 x 83 x 45mmProduct Weight: 217g
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The Ranch at Furnace Creek is the largest lodging speed a plant in Death Valley. It includes one- and two-story lodging units plus a number of small cabins.
Expiration Valley is place of unique features, unexpected character
With a bring and spa, it is the more upscale hotel. The Inn (rooms from $469 in spring) closes from May to October. Furnace Creek Ranch (from $269 in spring, $159 late summer) is the more unforeseeable, family-oriented lodging, with a golf course and horse
IN THE Community EYE: Torrey Pines Golf Course in La Jolla, Calif. THE LAYOUT: The North Course (6,838 yards, par 72) and the more well-known South Course (7,607 yards, par 72) were designed by William P. Bell and opened in 1957, with the South reworked by Rees Jones in 2001. Torrey Pines has been the horde venue of... Torrey Pines in the only truly municipal course to host the U. S. Open. San Diego has a rich golf narration. Among the locals who roamed the fairways at Torrey Pines include greats of the game Mickelson, Stadler, Mickey Wright, Billy Casper , Gene Littler, Scott Simpson and Phil Rodgers. County KNOWLEDGE: Hoping to land a major championship, Torrey Pines officials hired noted course designer Rees Jones to control a facelift that lengthened the South Course by more than 500 yards. The United States Golf Association was duly impressed and awarded Torrey Pines the 2008 U. S. Subject. The Farmers Insurance Open is played every year at Torrey Pines during the PGA Tour's West Coast swing, but the longer and more challenging South Progression is played exclusively on the weekend. Seven holes of the South Course play along the cliffs above the Pacific Plethora, highlighted by No. 12 -- one of the longest and most difficult par 4s anywhere at 507 yards from the tips. The most familiar hole at Torrey Pines is No. 18 South, a 572-yard par 5, where the PGA at any rate finishes each year. That is where Woods made eagle to win in 1999 and where John Daly made birdie from the back bunker for a playoff conquest in 2006. Woods added to the lore on the final hole in the U. S. Open when he sank a 12-foot birdie putt on the 72nd fix to... If you are looking for a challenge, play the South, but the locals will tell you that the shorter North Course is much more fun and just as scenic, especially the 195-yard 12th -- a par 3 with the Pacific as a backdrop. The North Without a doubt reopened last November after a nine-month, $12. 6 million renovation by Tom Weiskopf, who won what was then the Andy Williams -San Diego Announce at Torrey Pines in 1968. OTHER COURSES IN THE AREA: This golfing-rich region also... WHERE TO STAY: The Lodge at Torrey Pines overlooks the absolute hole of the South Course. Also in the area are the Hilton La Jolla Torrey Pines, Estancia La Jolla Hotel and Spa, La Jolla Ground and Tennis Club, La Jolla Cove Suites and the Grande Colonial Hotel in La Jolla. THE LAST RESORT: Furnace Creek Golf Process in Death Valley, Calif. THE LAYOUT: Located 120 miles northwest of Las Vegas and 275 miles northeast of Los Angeles, this is the lowest golf assuredly in the world at 214 feet below sea level. Murray Miller, one of the date-palm caretakers at Furnace Creek, set up an informal three-hole golf circuit in the pastures of the Greenland Ranch in 1927 to give the miners from the nearby Borax mines something to do in their spare time. In 1931, a nine-fissure course was developed around the ranch and date-palm orchards. It was the first grass golf course in the California desert. During the summers, when the movement was closed, the fairways were irrigated and leased to a rancher who would run about 150 head of cattle on the course. In 1968, noted designer William F. Bell expanded the run to a full 18 holes.
Yankee Creek Ranch Salmon (pear, salmon, salt, black pepper, nonstick cooking spray)
Maytag Dejected Cheese Chips From Killer Creek Chophouse Recipe (black pepper, buttermilk, garlic, potato, lemon juice, mayonnaise, blue cheese, vegetable oil, salt, sour cream, hot sauce, worcestershire sauce)
Goose Creek, Kentucky Southern Fried Chicken (black pepper, eggs, flour, chicken, milk, vegetable oil, paprika, sage, salt, tarragon)
Kittencal's Down-to-earth and Delicious Ranch-Parmesan Chicken (chicken, butter, bread crumbs, garlic powder, black pepper, parmesan cheese, ranch dressing, salt)
The Ranch at Furnace Creek | Furnace Creek Turn to - Death ...
The Ranch at Furnace Creek offers accommodations in a dispassionate, family-like setting—the perfect complement to the classic elegance of the Inn at Furnace Creek.
Furnace Creek Inn and Ranch Alternative - Official Site
The Furnace Creek Patronize is situated in a lush oasis surrounded by the vast and arid desert of Death Valley National Park, California
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Furnace Creek Inn and Ranch Remedy have recourse to: Cozy cabin at Furnace Creek Ranch - See 5,278 traveler reviews, 2,807 candid photos, and great deals for Furnace Creek ...
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Existence in Death Valley: The Ranch at Furnace Creek and other lodgings
Image by deathvalleylife.blogspot.com
The cabins at Furnace Creek Ranch. | Flickr - Photo Sharing!
Image by flickr.com


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Street Art at its best.
Artwork! www.circuslondonpr.com
Banksy Graffiti Drawings. This picture made me decided to use Banksy as one of my main artists in my book
I WILL NOT WRITE ON WALLS...Chet Slater, Hugo Create, Berlin, Germany
This AWESOME Urban graffiti art is by Mr Pilgrim. When standing in front of it, it appears as if you are a puppet on a string being manipulated by the large hand above. STREET ART COMMUNITY » We declare the world as our canvas. www.moderncrowd.com/reverse-graffiti-street-art
Some people call it vandalism; the rest of the world unstoppable Urban Art
From the rat, I guessing this is another piece from the symbolic genius - Banksy.
street art at it's best. anyone else have this remind you of the "all seeing eye" from The Great Gatsby??
Creative Examples Of Street Art That Will Blow Your Mind
This mural is in the the town where we live. So cool to see it on Pinterest. Amazing Graffiti : theCHIVE


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Jan 11 2017
Robert Kennedy Jr. has confirmed to multiple media outlets that President-elect Donald Trump has tasked him with chairing a commission on vaccine safety, after a meeting at Trump Tower in NY. By creating a commission on vaccine safety and appointing Kennedy to lead it, many fear Trump could further spark public mistrust in vaccines.
Kennedy, Jr. said he accepted the post, which Trump has yet to confirm.
"President-elect Trump has some doubts about the current vaccine policies and he has questions about it", Kennedy told NBC News. "And we ought to be reading the science, and we ought to be debating the science".
Today, President-elect Donald Trump met with a backer of the false idea that vaccines may be behind the rise in autism diagnoses.
Those views go against the conclusion of the U.S. Centers for Disease Control and Prevention, which reviewed concerns linking vaccines to the development of autism.
Trump tweeted regularly about his largely unfounded misgivings about vaccines between 2012 and 2014.
Kennedy believes that vaccines cause autism, and that that US government is actively covering up the link between the mercury in vaccines and mental disability.
In April 2015, Kennedy used the word "holocaust" in reference to millions of kids supposedly injured by vaccinations, although he later apologized for invoking the word, noted The Associated Press. "Delaying vaccines only leaves a child at risk of disease for a longer period of time; it does not make vaccinating safer", the AAP statement reads.
Neither Trump nor Kennedy are expressly pro-vaccine, though.
This is not the first time that Trump has entertained the completely whackadoodle, fringe anti-vaccine movement.
If Trump is espousing vaccine skepticism as president, that's going to put his fellow Republicans - and medical professionals - in an uneasy position. "The results showed that the total amount of antigen from vaccines received was the same between children with ASD and those that did not have ASD". He did not supply evidence for that claim.
I am being proven right about massive vaccinations-the doctors lied.
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Jan 09 2017
Alec Baldwin mocks Trump with Russian cap
The "Saturday Night Live" comedian's Russian hat was grammatically flawed, but, perhaps more ironically, blew the translation. But the soon-to-be POTUS does not find Baldwin's portrayal amusing.
Jan 08 2017
Colorado man hanging unconscious from chairlift after backpack got tangled is rescued
Professional slackliner Mickey Wilson saves a man's life when he scales a ski cable to rescue him in Colorado, USA on Wednesday. He climbed the lift tower above the chair and onto the cable, then slid down to his friend.
Jan 07 2017
5 dead, 8 injured in Fort Lauderdale airport shooting
Several people tweeted during the shooting, including Ari Fleischer , former White House spokesman for President George W. He said he witnessed people being "shot in the head" and that the shooter had time to reload his gun at least once.
Jan 07 2017
Yaya Shines For Pep's City In FA Cup
Guardiola's team travel to Everton for their next match, in a Premier League showdown on January 15 at Goodison Park. West Ham may have felt hard done by but there was no justification for the collapse which followed.
Jan 07 2017
Child orders doll house, cookies using Amazon's Echo Dot
Using the system requires the driver to press the steering wheel voice button and say "Alexa" and what you want to know. The integration of AI assistants from both Google and Amazon into devices and cars has been a running sub-theme at CES.
Jan 07 2017
Japan recalls envoy after South Korea puts 'comfort woman' statue outside consulate
Some 200,000 women and girls were forced into prostitution by the Imperial Japanese Army both before and throughout World War II. In fact the more famous "comfort woman" statue is outside the Japanese embassy in the South Korean capital of Seoul.
Jan 07 2017
Abbas to Israeli activists: Peace will come through dialogue, not United Nations resolutions
Defense Minister Avigdor Liberman, in a statement delivered outside the courtroom, called the verdict against Azaria "very hard ". Nadav Weissman, a military prosecutor, said this was "not a happy day". "But the deed was done, and the offense was severe".
Jan 06 2017
Fox taps Tucker Carlson to replace Megyn Kelly
In the past year, Kelly had become a news story herself a few times , beginning with her feud with President-elect Donald Trump. Holy moly, is Megyn Kelly replacing Billy Bush on "The Today Show"?! " More to come soon", she said on her Facebook page .
Jan 06 2017
Mahendra Singh Dhoni stepped down as Indian captaincy
Dhoni's legacy as a leader and player is enormous and he is greatly responsible for instilling a winning habit in the Indian team. Sushant's words ring true, as many have stated that Dhoni has set an unprecedented example for all cricketers who come after him.
Jan 06 2017
Guilty verdict for Israeli soldier in manslaughter case
Maya Heller , spent nearly three hours reading the decision that concluded with a conviction on a charge of manslaughter. A poll by pro-Netanyahu newspaper Israel Hayom found that around 70 percent of Israelis favour a pardon for Azaria .
Latest News
Jan 10 2017
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It takes a special person to decide to do something that's never been done before. Call it a stunt, call it crazy, but when someone decides to break away and follow their own path, it is brave. There are no guide books for what you will encounter on the journey and how to react to each situation….
Author: Run Wright
I'm Karen. I am a fun-runner and marathoner-wannabe, living and running in NYC. The RUNWRIGHT blog started as a way for me to record my training progress for my first marathon. Now, it has also become a way for me to keep motivated and keep track of the people and things that inspire me on my journey to the starting line and beyond. These are my thoughts during and between runs.
Books To Avoid
Last week, I made a list of reasons to buy a book. This week, the ladies at Broke and Bookish asked what are the reasons I would choose not to read a book. Now, to be fair, I could read almost anything in the right circumstances. My reading taste is as varied as there are…


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Stables soul club - Wolverhampton
Cannock Road Wolverhampton WV10 7LZ GB
Stables soul club on
Event Information
Stables soul club
Saturday 5th March
8pm till 2am
£5 otd
Bar serving till late
Fantastic large wooden dancefloor
With res dj's...Little Scotty,Martin Preston & Jellybean
Our warmer upper this month is....Shaun Lacey
And we have 2 Special guest dj's this month and they are.
Lou Wood & Dave Wood
Record dealers and merchandisers are more than welcome
Brookfields club (Stables)
Cannock road
For any further info please contact on 07985596183
Venue Details
Event AddressCannock Road, Wolverhampton, Staffordshire, WV10 7LZ, United Kingdom
Contact the venuePlease check with the venue/promoter to confirm details before travelling
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Fire Fighting Jobs in Mumbai
Plumbing & Fire Fighting Jobs,
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In my work, I interact with a lot of different people. Sometimes I'm surprised by how varied business owners' approaches to management are.
I am a big proponent of "Seek First to Understand, Then to Be Understood," Habit No. 5 of Stephen Covey's The 7 Habits of Highly Effective People. Being a fast-paced and results-oriented person, it has taken many years for me to get better at slowing down and doing the hard work it takes to truly understand another person's point of view. I am not perfect at it, but I have gotten better over time at doing so.
I don't like conflict but will engage in it when necessary. I find that working hard at understanding another person's point of view diminishes the need for conflict.
Recently, I interacted with a couple of business owners who told me that they like to argue with others—not yell and scream, but engage in a discussion that involves lots of back and forth.
I did an on-site with one of these folks and watched him in action. What I noticed is my client liked the arguing but no one else in the company did. Why? Most people do not like arguing, plain and simple. Most employees don't like conflict and will do anything to avoid it. So, if the owner insists on other people arguing with them, what do those employees do? They stop talking. The owner talks at them and no communication takes place.
Another business owner, who likes to argue and feels there is nothing wrong with that, told me that it did take quite a while for his employees to adapt to his style. But what a journey that must have been!
Who is the one who needs to change in this situation? The owner, not the employees. A good manager who understands their co-workers goes out of the way to be a good fit for them. Why? That is how to make a lot of money, because the employees will be most effective when they don't have to stress about being comfortable with arguing.
A short period of considering a variety of solutions for an issue is good. It must be a short period. Then the manager makes a decision after reviewing all the input that was offered and listened to.
As a company owner, a manager, and a leader, you have to decide how you will be the most effective in those roles. Understanding your employees and adapting to fit them, within reason, is how you will experience the most success.
Not sure if this is true? Try it and see what happens.


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Spike Lee
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Disability Rights Washington (DRW) seeks to hire an attorney in its Seattle office to advocate for people with intellectual, sensory, mental health, and physical disabilities across Washington.
The attorney will spend a significant amount of time educating individuals with disabilities about legal rights and self-advocacy strategies. The attorney will respond to calls and letters from individuals seeking assistance from DRW and will travel to facilities serving these individuals to provide in-person services. The attorney will provide services that empower people with disabilities to advocate for themselves through concise interviews, focused research, provision of information, referrals and advocacy tips, and development of informational publications. The attorney also will monitor, investigate and advocate for individuals and groups who are abused, neglected, or have had their civil rights violated. This position requires frequent travel throughout Washington State to monitor facilities and provide in-person technical assistance services. This position will not have a primary focus on litigation, but the attorney will from time to time work on systemic litigation brought by DRW.
DRW strives to be an inclusive and diverse organization. Therefore, attorneys with disabilities, diverse racial and ethnic backgrounds, other protected classes, and bilingual fluency, in particular Spanish fluency, are all strongly encouraged to apply. DRW works to pursue justice on matters related to human and legal rights. We do this to further our mission, which is to advance the dignity, equality, and self-determination of people with disabilities. Therefore, the ideal candidate has personal and professional experience working on behalf of marginalized communities generally or for people with disabilities specifically. This could, for example, be through civil rights advocacy or experience with the criminal justice system, civilly committed individuals, or immigrant rights. A law degree from an accredited school of law and current good standing with the Washington State Bar Association at the time of assuming the position are required. The attorney must be an organized, self-motivated professional who is able to work collaboratively with other DRW staff to engage in creative, multimodal advocacy strategies to achieve social justice for people with disabilities. The attorney may potentially supervise non-attorney staff, including legal interns. Strong research, writing, and oral communication skills are required.
About DRW:
DRW is a private nonprofit organization that advocates for the rights of people with disabilities across Washington. DRW is designated by the governor as the independent federally-mandated protection and advocacy system for Washington State. As such, DRW promotes, expands, and protects the human and civil rights of people with disabilities. For information about DRW, visit http://www.disabilityrightswa.org/.
To Apply:
Please send a cover letter, resume, writing sample, and three reference contacts to the attention of Kaitlin Nicolls at Disability Rights Washington, 315 Fifth Avenue South, Suite 850, Seattle, WA 98104 or at firstname.lastname@example.com. The first deadline for submissions is February 24, 2017. We would like to fill this position as soon as possible. Submissions will be accepted until the position is filled.
· Position Title: Attorney
· Company Name: Disability Rights Washington
· Location: Seattle (International District)
· Posted: January 26, 2017
· Job Function: See description
· Entry Level: pay commensurate with experience
· Education and Experience required: A Juris Doctor degree from an accredited school of law and a member in good standing of the Washington State Bar Association at the time of assuming the position.
· Job Type: Full-time
INNOCENCE PROJECT NORTHWEST, founded in 1997 at the University of Washington School of Law, has an immediate opening for a Paralegal/Project Coordinator to help manage efforts to conduct case investigation, obtain post-conviction DNA testing and litigate prisoner's claims of innocence. The Paralegal/Project Coordinator will support implementing federal grant initiatives to expand access to DNA testing for eligible prisoners and coordinate IPNW's case processing and management systems.
Applicants must have 3 or more years' paralegal, legal assistance, or other relevant experience and possess excellent organization, analytic, research, communication and computer skills. A Bachelor's Degree or Paralegal certification is preferred, as is experience in a criminal or public interest law setting and fluency in Spanish.
IPNW is committed to inclusive hiring, and dedicated to diversity in our work and staff. We strongly encourage people from all groups and communities to apply.
To apply, please email a cover letter and resume as one attachment to firstname.lastname@example.com, and please include "Paralegal" in the subject line. Applicants should also review the complete job description and submit requested assessments through this link Paralegal-Project Coordinator at UW Hires.
INNOCENCE PROJECT NORTHWEST, founded in 1997 at the University of Washington School of Law, has an immediate opening for a Staff Attorney to serve as our DNA Fellow. This position is funded by a two-year NIJ/Bloodsworth grant and will manage an active caseload of post-conviction DNA cases while working to expand access to DNA testing for eligible prisoners. In addition to litigating post-conviction DNA motions throughout Washington, the fellow will conduct prisoner outreach and help recruit, train and coordinate with our pro bono partners.
Applicants must be admitted or eligible for admission to the Washington State Bar and have experience litigating motions in criminal, innocence or post-conviction matters. Attorneys familiar with Washington's post-conviction DNA testing laws, forensic science and DNA evidence, as well as those fluent in Spanish are desired.
To apply, please email a cover letter and resume as one attachment to firstname.lastname@example.com and include "DNA Fellow" in the subject line. Applicants should also review the complete job description and submit requested assessments through this link Staff Attorney-DNA Fellow at UW Hires.
At the Washington State Attorney General's Office, we aspire to be the best public law office in the nation. We are committed to providing excellent, independent, and ethical legal services to the State of Washington and to protecting the rights of its people. It is essential to our mission to create and maintain an office that is diverse, respectful, inclusive and composed of the best legal talent available.
If you share our vision and have a desire to do important work that makes a difference for our community, then we invite you to consider applying for the following attorney opportunities.
Assistant Attorney General – Ecology Division in Olympia (Deadline: 2/16/17)
Assistant Attorney General – Spokane Division's Interdivisional Section (Deadline: 2/20/17)
Assistant Attorney General – Civil Rights Unit in the Corrections Division in Olympia (Deadline: 2/22/17)
Assistant Attorney General – Seattle Office (handling Civil Rights, Campaign Finance and Environmental Protection) (Deadline: 2/28/17)
Assistant Attorney General – Consumer Protection Division in Seattle (Deadline: 3/6/17)
Assistant Attorney General – Consumer Protection Division in Seattle, 2nd position (Deadline: 3/6/17)
Diversity is critical to the success of the mission of the AGO. It is the recognition, respect, and appreciation of all cultures and backgrounds and the fostering of the inclusion of differences between people. Appreciating, valuing and implementing principles of diversity permits AGO employees to achieve their fullest potential in an inclusive, respectful environment. The core values of the AGO are served by a strong commitment to the value of diversity and by promoting an inclusive workplace. The AGO is an equal opportunity employer and does not discriminate on the basis of race, creed, color, national origin, sex, marital status, sexual orientation, gender identity diversity, age, honorably discharged veteran, veteran status, or the presence of any sensory, mental or physical disability or the use of a trained dog guide or service animal by a person with a disability. Persons requiring reasonable accommodation in the application process or requiring any information in an alternative format may contact Tracy Robinson at 360-586-7693 or Washington Relay Service at 1-800-676-3777 or www.washingtonrelay.com.
The Court Administrator coordinates and supervises Court support services on behalf of the elected judges of the District Court Bench. Under broad direction from the Bench, the Administrator provides complex management, direct leadership, and supervision to the internal services and operations of the Court and the District Court's Clerks Office. The incumbent also serves as an advisor to the Bench, and is the liaison between the Bench and all other governmental agencies, including county, state and national. The administrator works at the pleasure of and directly for the Bench. The Bench delegates the power of final administrative decision to the Administrator, except that which is statutorily directed to the Bench. The Administrator is a stand alone classification that operates with latitude for independent action and decisions commensurate with demonstrated ability to effectively implement the goals, decisions and orders of the Judges. Details here.
Davis Wright Tremaine LLP seeks a mid-level associate attorney with a minimum of four years' experience to join its Consumer Financial Services Practice Group in its New York City OR Seattle office. The group is collegial, fast paced and provides excellent opportunities for professional development and promotion. Experience in financial services, including payment processing, emerging payments and prepaid, mobile payment, and credit card agreements is preferred, but not required. Qualified candidates must have experience with complex technology transactions, general corporate transactions, and mergers and acquisitions. Excellent academic credentials and strong writing skills are required. Candidates currently licensed to practice law in New York are preferred.
To apply, please upload a cover letter, indicating which office(s) you are applying to, addressed to Bahareh Samanian, Sr. Manager, Attorney Recruiting Initiatives, resume; a deal sheet; and a copy of your law school transcript.
Davis Wright Tremaine believes that every employee has the right to work in surroundings that are free from all forms of unlawful discrimination. It is Davis Wright Tremaine's policy to hire, promote, transfer, terminate, and make all other employment-related decisions without regard to an employee's race, color, sex, religion, age, national origin, handicap, sexual orientation, gender identity or any other basis prohibited by applicable local, state, or federal law.
The Intellectual Property group of Davis Wright Tremaine LLP is seeking a Patent Agent or Associate with more than two years' experience in patent preparation and prosecution for its San Francisco or Seattle office. The position will require development of a broad IP practice and, while the position will focus on preparation and prosecution of patent applications in the software and electrical arts, it will also include providing support on a wide variety of IP issues. Experience with cloud computing, cybersecurity, and related areas is desirable.
Strong academic credentials, writing skills and references required. Only applicants with a CS or BSEE degree, or equivalent industry or law firm experience, and admitted to practice before the USPTO will be considered.
To apply, please upload a cover letter addressed to Kathleen Shaw, Lateral Attorney Recruitment Manager; a resume; school transcript(s); and a writing sample (office action preferred).
The Washington Initiative for Diversity is looking to hire an Executive Director to be responsible for the strategic, marketing, programmatic and financial management of the Washington Initiative for Diversity. Requirements: Minimum of 5 years of experience in senior-level legal, government or non-profit management; experience working on diversity programming and driving diversity goals and objectives; thorough knowledge and understanding of diversity and inclusion issues in the legal environment; and experience in performance assessments and related tools to collect, measure and evaluate performance. Salary Range: $55,000 - $75,000/year, depending on qualifications. This is a part-time position - duties will require, on average, 24 to 30 hours per week as required by the workload. Application Process: This position is open until filled. However, for earliest consideration application materials should be received by February 15, 2017. Submit resume, cover letter, references and salary requirements to: Administrative Office of the Courts, Attention Human Resources - P.O. Box 41170, Olympia, WA 98504-1140 – or email to firstname.lastname@example.com
Company: Seattle City Light
Job Title: Legal Affairs Advisor
Pay: $44.16 - $66.29 Hourly
Location: Seattle
Job Application Link: https://www.governmentjobs. com/careers/seattle/jobs/ 1624465/legal-affairs-advisor- strategic-advisor-iii-exempt


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