text:
This app is only to experiment with native crash reporting
InFocus Bingo 20 (M425) smartphone was launched in March 2016. The phone comes with a 4.50-inch touchscreen display with a resolution of 850 pixels by 480 pixels. InFocus Bingo 20 (M425) price in India starts from Rs. 4,750.
The InFocus Bingo 20 (M425) is powered by 1.5GHz quad-core Spreadtrum SC9830 processor and it comes with 1GB of RAM. The phone packs 8GB of internal storage that can be expanded up to 64GB via a microSD card. As far as the cameras are concerned, the InFocus Bingo 20 (M425) packs a 8-megapixel primary camera on the rear and a 5-megapixel front shooter for selfies.
The InFocus Bingo 20 (M425) runs Android 5.1 and is powered by a 2300mAh non removable battery. It measures 136.80 x 67.00 x 10.82 (height x width x thickness) .
The InFocus Bingo 20 (M425) is a dual SIM (GSM and GSM) smartphone that accepts Nano-SIM and Nano-SIM. Connectivity options include Wi-Fi, GPS, Bluetooth, USB OTG, FM, 3G and 4G (with support for Band 40 used by some LTE networks in India). Sensors on the phone include Compass Magnetometer, Proximity sensor, Accelerometer and Gyroscope.
How to download EXPERIMENT NativeCrashReportin form InFocus Bingo 20 (M425)?
- Check the Android version to verify compatibility of EXPERIMENT NativeCrashReportin with InFocus Bingo 20 (M425).
Find Android version: go to "Settings" - "About the phone" - "Android version". Make sure EXPERIMENT NativeCrashReportin is compatible with InFocus Bingo 20 (M425).
- Click the download button to download EXPERIMENT NativeCrashReportin in InFocus Bingo 20 (M425).
- Once the download and installation are complete, find EXPERIMENT NativeCrashReportin in your home screen and tap the icon to open it.
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Other supported phone models
Lava Iris 456
Micromax Bolt A28
iBall Andi Class X
ZTE Nubia Z11 Max
Oppo A30
MTS Blaze 5.0
Asus PadFone Infinity
Lenovo S930
Xolo Q1011
Gionee Pioneer P6
LG Optimus L3 Dual
Sony Xperia Z2
Intex Aqua Lions 3G
Wickedleak Wammy Titan 3 Octa
Samsung Galaxy S6
Meizu m3s
Motorola Moto E (Gen 2)
Videocon Ultra50
Celkon Campus A518
HTC Butterfly 2
Nokia 5
Huawei C199S
iBerry Auxus Beast
Panasonic Eluga Switch
Acer Liquid Z530
Idea Fab
Archos 50 Graphite
Karbonn Titanium Mach One Plus
Alcatel One Touch Pop 2 (5) Dual-SIM
Xiaomi MI-1s
Fly Snap
Spice Stellar 445
Maxx Mobile GenxDroid7 AXD11
Lyf Flame 1
Obi Python S452
Vivo Y27L
Blu Life Max
Swipe Junior
Philips S398
Datawind PocketSurfer 2G4X
Coolpad Note 3
Zopo Flash X Plus
Zen Ultrafone 701 HD
BlackBerry DTEK50
Adcom Thunder A430+
Yu Yureka
LeEco Le Max
Ringing Bells Freedom 251


text:
By maxthomkell / Wednesday 25 May 2016 03:51 / United States
Add a comment - Reply to : #
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Top comments
By concon4815 | 10
If you explain the situation and the teacher still doesn't make the change then go above them and go to an principal. There is no reason you should have to feel harassed in school
By youngmessi252525 | 20
If you really want the change you'll do it, but that really sucks. Best of luck OP!
Thegoofygoober | 15
Why are people down voting this comment? it's factually true, the teacher asked for a three page essay and the topic would be harassment.
Star_Gazer_x | 16
I would also write a detailed essay including both the topic of harassment from mentioned ex, and why the teacher is clearly incapable of carrying out their duty of care all people in authoritative/care positions are responsible for for putting OP in this situation to start with... -_-
By concon4815 | 10
If you explain the situation and the teacher still doesn't make the change then go above them and go to an principal. There is no reason you should have to feel harassed in school
ChristinePi | 36
She/he might also want to let other adults know that their ex harassing them in general. That type of attitude shouldn't be tolerated in school.
Suaria | 29
AP just refers to Advanced Placement. You then have to take a test through the college board at your school for it at the end of the year. If you do well enough most colleges won't make you take the class again and will give you credit for the class. That is how AP classes work. There is no special treatment. The OP has a problem with the teacher and not the class.
watermelon15 | 35
Yea I think it would be pretty easy to write
Earl_KarmasBitch | 26
I had a similar idea but I was going to go with "If you don't move me I'll sue" instead.
By Goblin182 | 26
Tell the teacher that your ex is bullying you and that if you write the essay you will also turn it in to the police. And that you will include a paragraph about how you went to the teacher, let her know you were being bullied and the teacher did nothing to prevent the bullying. Using the word "bullying" should get her attention.
kingdomgirl94 | 27
"Harassment" and "enabling" might as well. Unfortunately the word "bullying" is still a shrug off kind of thing for a lot of people because it sounds like Billy is picking on Suzy and calling her names. I don't agree with it, but a lot of people still think that way.
TheRiddler23 | 9
# 23 the police where I live say otherwise. In fact you can land jail time depending the severity of the situation.
By theSilverking | 4
Weite the essay I'm sure you have lots to say and it will also help you vent out and leave definite proof that you are not okay seating next to that person and that they are bothering you.
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subset: commoncrawl


text:
Office of the Provost
A message from the Provost Leslie Carver
I am thrilled in my first year as Provost to welcome all the new and continuing students to Thurgood Marshall College. The Marshall College staff and I are passionate about our mission of promoting cultural responsiveness, social equality, and civic justice, and we hope you will be as well. We encourage you to take advantage of the many opportunities Marshall College offers to contribute to this mission. We strongly believe that each of you can help to cultivate and define the world you will soon inherit. At Marshall College, we are committed not only to our mission, but also to our motto, "The Student as Scholar & Citizen" by offering our students an exceptional and well-rounded education. The diverse intellectual, social, and artistic community of students and staff at Marshall College is our greatest source of pride. I am looking forward to meeting and working with as many of you as possible. Watch for me at Ocean View, Goody's, or around campus, and please feel free to join me for lunch, coffee, or just a chat
Dr. Leslie Carver
Provost Thurgood Marshall College
Professor of Psychology


text:
|» Products
|» Bio Magnetic Products
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Bio Energy Magnetic
Product Code : 52
Brand Name : Bio Energy Magnetic
Product Description
Find Bio Magnetic Bracelet made up of 100% Titanium Metal with 100% Germanium Metal FIR Balls and Very Powerful Neodymium Biomagnets.
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- Phone : +919206046324
- Mr. Kamal Aggarwal (Proprietor)
- Mobile : +919206046324
HANUMAN SANSTHAN All Rights Reserved.


text:
Details & Care
Richly dyed cotton shapes a modern dress shirt cut for a taller frame with a smart point collar and mitered, two-button cuffs.
- Removable collar stays.
- Chest pocket.
- French placket.
- Back yoke.
- Curved hem.
- Cotton; machine wash.
- By Hugo Boss; imported.
- Men's Furnishings.
- Learn more about the Hugo Boss labels.
- Item #629531


text:
Since the 1800's, Harden Furniture has grown over five generations to build a legacy as one the finest furniture manufacturers in the United States. From their factory in upstate New York, the team crafts furniture from solid hardwoods to create artistic, skillfully built heirloom quality pieces.
Still family-owned and operated today, Harden has grown its furniture collections to offer customers a breadth of furniture styles that include contemporary, rustic, traditional, Shaker, and transitional influences. The intricacy of woodworking, creativity in design, and quality of the craftsmanship at Harden are the hallmarks of this iconic furniture maker. Hand-carved details, walnut inlays, fretwork cutouts, and live edge table tops are just a few of the extraordinary elements Harden incorporates into its pieces to place it solidly in the category of fine home furniture makers.
A member of the Sustainable Forestry Initiative, Harden grows, harvests, and replenishes its own supply of high quality timber from the 10,000 acres of forests it owns. From proven silviculture practices in place at Harden since prior to the Industrial Revolution to its own in house Forestry Division, Harden is dedicated to preserving the environment and respecting the importance of sustaining our trees while upholding its promise to create high quality solid wood furniture.
|Cabinetmaker's Cherry
|Classic Cherry


text:
Felicity Kay
Pinnacle Sports is one of the longest running and most well-respected online sports books in the entire world. Having been online since 1998, they have consistently risen above the competition through dedication to a single principle: providing the customer with the best odds and lines possible. They pride themselves on being the lowest juice sports book on the internet and actually encourage winning players, rather than hiding behind all sorts of complicated and contradictory terms and conditions (like many others).
The software which powers and runs the site comes from Action Sportsbook International, one of the top names in this business. The software has been thoroughly and customized to suit the purposes of the discerning customer which Pinnacle attracts. There is an option which allows players to buy and sell points and one of the best account histories. The graphics are also very nice, with a color-coded system so that you may easily recognize any recent line changes and updates.
Pinnacle Sports does not offer any deposit bonuses or promotions, unless you are drop $10,000 or more. Their theory is that the money spent on giving out bonuses is better used to sharpen their own lines. In return, players are offered the best pricing in the entire online betting world. This includes -104 pricing on NFL sides and MLB money lines. Additionally, incredibly high betting limits are available, up to $30,000 per game on NFL sides!
Players can wager on a huge variety of sports and place an even wider assortment of bets. This includes all of the popular American and global sports, such as football, soccer, basketball, baseball and hockey. Players will also enjoy making traditional sides wagers or playing on money lines, totals, and even reverse bets. Of course there are also parlays, teasers, and a variety of combination wagers available.
Players have come to expect excellent and efficient operation of the Pinnacle Sports site. If there is ever an issue, feel free to send an email to their staff, who is available 24/7/365 around the clock. You are sure to receive a fast and courteous reply from a knowledgeable member of staff. Normally, emails are answered in a matter of a few hours.
Another excellent feature offered by Pinnacle Sports is dynamic lines. Players can simply sit and watch as any line changes occur, in real time. This is a great way to stay informed and ensures the ultimate in price and value.
There are a number of other additional features. Be sure to read some of the excellent articles posted on the site; they are there to help players make better wagering decisions. Players may also take advantage of a casino on the site.
Pinnacle has also recently developed a very exciting mobile betting platform. It is now possible for players to make wagers directly from their mobile phones! The entire site has also been rated as one of the easiest to use by several sports book watchdog groups. As a side note, Pinnacle is also the first major online book to actually offer wagering on eSports, one of the most exciting and fastest growing trends online today. Be sure to check out the site for further details.
There are a number of deposit and banking options offered by Pinnacle Sports. Some of these include:
Credit Cards
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These are all easy to use and any specific restrictions or guidelines are clearly listed on the site.
Pinnacle Sports complies by all applicable rules and regulations. This means that they reserve the right to ask for account and identity verification. This simply means that before taking your first payout, you might be asked to provide some documentation. This can include some form of national identity card, a copy of the credit card or payment method used and a recent utility bill in your name. Once completed, you will not be required to do this again.
Perhaps the biggest con of the site is the lack of US players. Of course, this is due to the onerous rules imposed by various governments. The site has many pros, including the lowest vigorish and best line pricing in the business. There are also incredibly high wagering limits for the well-heeled.


text:
Product Description
Each iconic piece in this luxury patriotic collection is lovingly hand-embroidered in part if not all and truly epitomises the Jan Constantine ethos of not only loving her country but being proud to be British!
This large square grey hand-embroidered Union Jack cushion with the Constantine heart in the centre is made of pure wool and edged in cream blanket stitch.
An iconic piece in any setting!
Colour: Grey/Red/Cream
Size: 50 x 50 cm (20 x 20 inches)
Delivery Information
- UK Standard Delivery: £6 or FREE if you spend £50 & over
FREE for orders of £50 & over
£6.00 for orders under £50
Despatched within 2-4 days.
- UK Next Day Delivery: £10
£10 (if ordered before 2pm Monday-Thursday).
- UK Saturday Delivery: £20
£20 (if ordered before 2pm on the preceding Friday).
- International Delivery (Europe and the rest of the World)
Please note, international orders do not include the cushion inserts.
£10 for orders under £120
£20 for orders between £120 and £250
£30 for orders of £250 & over.
Other Details
Product Reviews
Posted by Unknown on 14th Dec 2016
Great quality, love the wool felt - Jan is the original Union Jack lady!
poor cushion pad
Posted by Susan Harrison on 18th Oct 2013
Love the look of my well-loved & well-used used cushion. Howevere the feathers are a nuisance and the pad is poor - I'm going to replace it with a nice hollowfibre pad


text:
Joel is in the market for a new camera, but before making a big commitment like that, he decided to try a few out by renting first. We had one last weekend, so we used it as an excuse to take family photos. We took some with my family a few years ago, but never got around to having them done with his family. It was a beautiful day, so after photos, his family came over for dinner, where I made a Low Country Boil. It was just as fun as it was easy. While dinner was cooking, we set up a few appetizers, including this delicious dip, made up of a few ingredients from my garden! I served it with some sliced peppers, as shown, but it would have been just as delicious with any other vegetable, sliced baguette, or grilled chicken or fish.
1/2 cup Basil Leaves
2 cups Parsley
4 Scallions, chopped
1/3 cup Mayonnaise
1/4 cup Greek Yogurt
1 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons White Vinegar
Place all of the ingredients in the bowl of a food processor and pulse until all of the herbs are small and a thick paste has formed. Serve as a dip with vegetables, as a salad dressing, or as a topping for grilled meat or seafood.
SOURCE: Real Housemoms]]>
I truly lucked out when I was assigned to Sue's blog, Couscous & Consciousness, for this month's Secret Recipe Club reveal day! I get so excited when I am paired with people so far from my home. In fact, Sue is half a world away from me, all the way in New Zealand! Sue is also a yoga instructor, which is something I admire, as I've been getting back into my yoga practice this past year. Sue states in her bio that her yoga practice has led her to a growing awareness of the need to live and eat more mindfully and consciously. I absolutely love that. I aspire to do that, as well. Making the conscious effort to buy locally sourced ingredients that have been humanely and ethically treated not only helps your community, but also makes you feel better mentally and physically. Sue has been sharing so many amazing recipes since 2009, many of which are made of just a few simple ingredients. I'm sure you can understand how difficult it was to pare them down! I decided on this ravioli because I had just purchased a log of herbed goat cheese from a local vendor at our farmers' market and was wondering what to do with it. It most definitely made a delicious filling for this ravioli. I had borrowed my mom's pasta machine, but on the day that I made this dish, I wasn't feeling particularly interested in reading the directions to figure out how it worked, so I opted to roll out the dough by hand. It was a little thicker than it probably should have been, but it was very easy to work with! We had an unexpected friend pop in for dinner that night and everybody enjoyed the ravioli so much! Thank you for the recipe, Sue, and for the reminder to live a little more consciously!
For the Pasta Dough
3 1/2 cups Flour, plus more for kneading and rolling
5 Eggs
1/4 teaspoon Turmeric
Zest of 3 Lemons
Mix the flour, turmeric, and lemon zest in the bowl of a food processor or stand mixer fitted with the dough hook attachment, Lightly whisk together the eggs in a separate small bowl, then slowly add them to the flour as the processor/mixer is running. Mix until the dough forms a ball (*I had to add about 1 tablespoon of water in order for my dough to come together). Remove the ball from the bowl and place it on a lightly floured counter. Knead the dough by hand for 10 minutes, dusting with extra flour as necessary. The dough will be elastic and silky. Wrap the dough in plastic and rest it at room temperature for 30 minutes.
For the Filling
11 ounces Goat Cheese
Sea Salt
Pinch of Chili Flakes
Fresh Ground Black Pepper
In a bowl, mix all of the ingredients together, adding additional salt, pepper, or chili flakes to your tastes.
For Assembly
2 teaspoons Pink Peppercorns, lightly crushed
Fresh Tarragon, roughly chopped (I omitted)
1 Lemon, juiced and zested
Olive Oil
When the dough has rested, divide it into 6 pieces. Using either a pasta machine or rolling pin, roll out the dough as thin as you can. Lay out one strip of pasta dough flat, then place teaspoons of the filling about 1 inch apart on one side of the strip. Brush the long edge, as well as between each spoonful of filling, with water, then fold the other side of the dough over the top. Lightly press against the edges of the dough and cut between each to make individual ravioli. Leave the ravioli to dry on a cloth that has been lightly dusted with flour for about 10-15 minutes, while making the remaining ravioli. At this point, you can freeze the ravioli. To cook, bring a large pot of salted water to a boil. Add the ravioli and cook until al dente, about 3 minutes. Drain the ravioli and arrange on a serving plate. Sprinkle with the lemon zest, tarragon, and peppercorns. Drizzle with olive oil and a squeeze of lemon juice and serve.
SOURCE: Couscous & Consciousness
Being home in the summer has it's perks, like sleeping in, playing with the puppy all day, and watching the Today Show and Let's Make a Deal, to name a few. However, having complete access to all of the food in the house (assuming we have anything good) can sometimes be a little rough, especially for a grazer like me. To combat that issue, I try to make sure I have some sort of healthy food that is easy to grab and snack on throughout the day. My fridge is currently stocked with cherries and raspberries from the market, and I have a large container full of this granola on the counter, so I think I'm off to a good start. Let's just ignore the giant container of dark chocolate peanut butter cups from Trader Joe's that may or may not be currently in my pantry...But anyway, let's talk more about this granola. It's very quick cooking, which is a huge plus. It was also insanely difficult to keep myself from picking at it as I stirred the mixture together, particularly the peanut butter/maple syrup mixture, which I could have eaten by the spoonful! The granola was great on top of yogurt for breakfast, but let's be honest, the majority of this batch has been and will continue to be eaten by the handful!
2 cups Oats
1/2 cup Almond Meal
1/2 cup Pecans, chopped
1/2 cup Dried Cherries
1 teaspoon Cinnamon
Pinch of Salt
1/2 cup Peanut Butter
1/2 cup Maple Syrup
2 tablespoons Butter, melted
1 teaspoon Vanilla
In a large bowl, combine the oats, almond meal, pecans, cherries, cinnamon, and salt. In a small bowl, whisk together the peanut butter, syrup, butter, and vanilla. Pour the wet ingredients over to the dry ingredients and stir well to combine. Spread the mixture onto a baking sheet lined with parchment paper. Bake at 325 degrees for 15 minutes, then remove the pan, stir the granola, and turn the oven temperature down to 300 degrees. Return the granola to the oven and bake at 300 degrees for 10 minutes. Turn the oven off and leave the baking sheet in the oven for 30 minutes, until the granola is crisp. Remove the granola from the oven and cool completely before storing.
SOURCE: The Fitnessista]]>
How was your Fourth of July? We spent the afternoon at Joel's aunt and uncle's cottage on the beach. We brought Willow, thinking that she'd have a blast with the other family dogs. Being the nervous dog mom that I am, I was a tad apprehensive about taking her off the leash in an unfamiliar place. I shouldn't have been though, because she was great. She had a fun chasing the other dogs, being fed extra hot dogs off the grill by my father-in-law and dog cookies by my mother-in-law, and weaving in and out of all of the chairs in the yard. We took the dogs all down to the beach to play, and while all of the others were splashing in the lake to retrieve their beach toys, Willow revealed that she is afraid of the water! She was quite content hiding behind a giant log on the beach as the other dogs played. After several hours, she was clearly starting to tire, and so were we, so we packed up and hit the road, before it was even dark enough for fireworks to begin.
When we got home, I decided to whip up these cookies that I had started a few days before in a "classic me" move, start something but leave it half way done. Since the filling was already frozen, and the butter was already softened, it didn't take too long to put these cookies together. I couldn't resist grabbing one (ok, maybe 2) hot out of the oven. I enjoyed it with a glass of wine on our upstairs patio while trying to see the distant fireworks display through the trees.
For the Filling
1/2 cup Creamy Peanut Butter
1/4 cup Powdered Sugar, sifted
1/4 teaspoon Vanilla Extract
1/8 teaspoon Salt
In a bowl, mix together all of the ingredients until a smooth paste is formed. Roll into 24 balls, each consisting of about a teaspoon worth of the paste. Place the balls onto a foil/parchment lined baking sheet and freeze for at least 30 minutes, or until firm enough to handle.
For the Cookies
1 3/4 cup Flour
1/2 cup Cocoa Powder, sifted
3/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1 stick Butter, room temperature
1 cup Light Brown Sugar, packed
1/2 cup Sugar
2 Eggs
1/2 teaspoon Vanilla Extract
1/2 cup Chocolate Chips
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt and set aside. In the bowl of a stand mixer, beat the butter and the sugars together on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs and vanilla and mix until smooth, scraping down the sides of the bowl as needed. Add the dry ingredients and mix on low speed until incorporated. Stir in the chocolate chips. Scoop the dough using a medium cookie scoop, about 2 tablespoons. Split the dough ball in half and slightly flatten one half with the palm of your hand. Place a frozen filling ball into the center of the dough and top with the other half, making sure that it is sealed. Roll the filled dough into a smooth ball and place it on a cookie sheet. Repeat with remaining dough. Place the cookies 2 inches apart on a cookie sheet and bake at 350 degrees for 11-12 minutes, or until the centers are just set. Remove from the oven and cool for about 10 minutes on the cookie sheet before transferring to a wire rack to cool completely. Store cookies in an airtight container for up to 3 days. Yields 2 dozen cookies.
SOURCE: Love and Olive Oil]]>
Unless it is pasta salad, I don't typically think of hot pasta dishes during the summer. However, on an unseasonably cool night this past week, we decided to take a break from grilling to give this a try. What a great choice that was! As the garlic was roasting in the oven, the house smelled absolutely amazing. The garlic butter was so delicious, that I almost want to make some to keep it in my fridge for everything I can possibly use it for. While the tomatoes we used were store bought this time, I can't wait to give this another try once we have homegrown cherry tomatoes from our garden! Aside from the time that it took for the garlic to roast, which can be done well enough in advance, this meal comes togehter within a half hour. Once again, a great weeknight meal!
For the Garlic Butter
1 Head Garlic
1 tablespoon Olive Oil
1/2 cup Butter, softened
1/4 teaspoon Sea Salt
Slice the top portion of the garlic head to reveal the cloves. Pour olive oil over the top of the bulb, then wrap it tightly in foil and roast at 350 degrees for about 45-60 minutes. Let the garlic cool slightly, then squeeze the cloves into a bowl, add the salt, and mash with a fork. Add the butter and stir together until the garlic is evenly distributed. Place the butter in a piece of plastic wrap, shape it into a log, and place it in the fridge to firm up.
For the Pasta
2 tablespoons Olive Oil
16 ounces Cherry Tomatoes
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/2 pound Bucatini Pasta
1/2 cup Parmesan Cheese, grated or shredded
1/4 teaspoon Crushed Red Pepper Flakes
1/4 cup Fresh Basil, chiffonade
Toss the tomatoes with the olive oil, salt, and pepper, and roast them on a bakking sheet at 350 degrees for 20-25 minutes, until they are bursting. Meanwhile, bring water to a boil and cook the pasta according to package directions. When the pasta is cooked and drained, toss it with 1-2 tablespoons of the garlic butter (I may have used the entire log...). Toss with the freshly grated cheese, red pepper flakes, and tomatoes. Top with the basil chiffonade and serve.
SOURCE: How Sweet It Is
Joel made a comment not too long ago about being happy with never eating a salad for dinner again. While sometimes I agree that a salad doesn't sound the most appetizing, there are times that I crave something as light and refreshing as a salad for dinner, especially in the summer. Because of his comment, I was a bit apprehensive about adding this recipe to our menu this week, but I thought that the burger would win him over. The other day, I rattled off 4 options and asked which he would prefer that night for dinner. To my surprise, he instantly decided on this salad. With just a little bit of mixing, grilling, slicing, and assembling and the salad was ready to go, making it a perfect weeknight meal. A nice cold glass of white wine paired perfectly with this insanely flavorful salad. It was such a filling salald that we both had a tough time finishing our portions! While the salad was great, the burgers were really the star of this meal. I will most definitely be making these burgers again, perhaps as actual burgers, topped with tzatziki, on a naan. Oh yes, that would be delicious. Is next week too early for a repeat meal?
For the Burgers
1 pound Ground Lamb
1 Small Onion, peeled and grated
1/2 cup Fresh Parsley, minced
1 Garlic Clove, grated
2 tablespoons Dried Oregano
2 teaspoons Worcestershire Sauce
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 teaspoon Crushed Red Pepper Flakes
In a large bowl, using your hands, combine all of the ingredients, being careful not to overmix. Form the mixture into 4 patties and grill until fully cooked. Cool for 10 minutes before slicing.
For the Dressing
1 cup Plain Yogurt
1/4 cup Olive Oil
1 tablespoon Lemon Juice
1 Garlic Clove, minced
1 teaspoon Dried Oregano
1/2 teaspoon Onion Powder
1/4 teaspoon Salt
1/8 teaspoon Black Pepper
Whisk all of the ingredients in a bowl and refrigerate until ready to use.
For the Salad
8 cups Spring Mix
1 English Cucumber, sliced
1 Red Bell Pepper, sliced
1 cup Cherry Tomatoes, halved
1/2 Medium Red Onion, thinly sliced
1/2 cup Kalamata Olives
1/2 cup Crumbled Feta
Divide the spring mix between 4 bowls. Arrange the remaining salad ingredients over the spring mix, then top with the sliced burgers. Drizzle the dressing over the top and serve.
SOURCE: An Edible Mosaic]]>
Since getting our grill, we've been grilling every single night. To say that we are putting it to good use is an understatement! We've grilled the typical things like burgers and sausage, but we've also roasted vegetables and made a pizza. I can't wait to share all of grilled goodness with you throughout this summer. One of the delicious grilled meals that we have enjoyed is this chicken dish. Chicken thighs are a bit newer to me than chicken breasts, and they are so much more flavorful. I don't know what took me so long to get on that train! Being that chicken is a blank canvas, it offers many opportunities to spice it up as you wish. This particular spice mix gives the chicken the perefct amount of kick, and this particular salsa helps to cool down said kick! These flavors offer the perfect balance. Bonus, this meal can be prepared so quickly that it is the perfect weeknight meal!
For the Salsa
1 tablespoon Lime Juice
2 teaspoons Honey
1 1/2 cups Cucumber, small dice (I used a whole seedless cucumber)
3/4 cup Red Bell Pepper, small dice (I used a whole pepper)
1 Avocado, diced
2 tablespoons Cilantro or Parsley, minced (I used parsley)
Salt and Pepper, to taste
In a bowl, whisk together the lime juice and honey. Add the remaining ingredients and toss to coat, adding salt and pepper as needed. Set aside.
For the Chicken
1 tablespoon Ancho Chile Powder*
2 teaspoons Cumin
1/4 teaspoon Cayenne Pepper
Zest of 1 Lime
1 teaspoon Salt
1/2 teaspoon Black Pepper
8 Chicken Thighs, boneless/skinless, trimmed
In a small bowl, mix together the chile powder, cumin, cayenne, lime zest, salt, and pepper. Rub the mixture over both sides of each of the chicken thighs. Grill the chicken for about 4-5 minutes per side, or until cooked through. Alternatively, you can cook the chicken in a skillet on the stove or broil it in the oven. Spoon the salsa over the top of the chicken before serving.
*As noted by Elly: Ancho chile powder is made from ground ancho chiles. If you use a commercial chili powder, as I did, note that it includes cumin. Therefore, you may want to cut back on the cumin and increase the cayenne a little bit. I used the following measurements: 1 tablespoon Chili Powder, 1 teaspoon Cumin, and 1/2 teaspoon Cayenne.
SOURCE: Elly Says Opa]]>
I am beyond excited. We FINALLY have an outdoor dining table large enough to hold 2 plates, which means we can FINALLY enjoy eating outside in the summer! I was originally planning on building my own table this summer, but after coming to the realization that I really have no idea how to do such a thing, buying a table was probably the safest option. On Saturday, we went to Home Depot to pick up a grill, and while we waited the 45 minutes for them to locate somebody with a lift truck license so that they could get the box off of the top shelf, we found a table set that we loved that was on super sale, over 50% off! We ended up going back on Sunday morning to buy that table. As luck would have it, the only one that they could locate was the floor model, so we got it even cheaper, and it was already put together for us! I like to kid Joel by telling him that was his first "father's day" present from our furbaby, Willow! All joking aside, since Sunday was Father's Day, we had my in-laws all over for dinner at our new table, cooked on our new grill. While this dessert wasn't cooked on the grill, it was an absolute delicious way to end our meal. Strawberries are amazing right now, and pairing them with chocolate in this deliicously spongy cake was most definitely the best idea! At the end of the night, there was one slice left. It may have made for a delicious breakfast the next morning...
1 1/2 cups Flour
1 1/2 teaspoons Baking Powder
1/8 teaspoon Salt
3 tablespoons Butter, softened
3 tablespoons Greek Yogurt
1 cup Sugar
1 Egg
1/2 cup Milk
1 teaspoon Vanilla Extract
1/3 cup Chocolate Chips, plus more for sprinkling
1 pound Strawberries, hulled and quaretered
Line the bottom of a 9-inch round springform pan with parchment paper and grease the sides of hte pan with butter or cooking spray. In a large bowl, mix together the flour, baking powder, and salt. In the bowl of a stand mixer, combine the butter, yogurt, and sugar and mix on medium-high speed until light and fluffy, no more than 2 minutes. Reduce the speed to medium and mix in the egg, beating until light and fluffy. Then add the milk and vanilla. Reduce the speed to low and gradually add the flour mixture, mixing just until incorporated. Fold in the chocolate chips. Pour the batter into the prepared pan. Arrange the strawberries on top of the cake, cut sides down and close together. Sprinkle additional chocolate chips between the berries. Bake at 350 degrees for about 1 hour, or until the top of the cake is golden brown and a toothpick inserted into the center comes out clean. Remove the cake from the oven and cool for about 40 minutes before releasing it from the pan. Dust the top with powdered sugar, if you want to make it look fancy!
SOURCE: Julia's Album]]>
It's finally summer! Once again, with the end of the month comes another installment of Secret Recipe Club reveal day! This month, I was assigned to Natural Noshing, a blog written by Nora. Nora lives in Montana with her hubby and dog. Back in 2012, they opened a frozen yogurt store, and I think that is the coolest thing ever! Nora eats gluten free, and has cut back on her refined sugar, so her recipes are all relatively healthy! Of course, there are a few guilty pleasures, like Ice Cream Cake Ball Bombes and Peanut Butter Bliss Ice Cream, which were two of my top contenders. But, I've been doing Beachbody's 21 Day Fix, and unforthunately neither of those two recipes fit into my meal plans, so I decided to make these beet chips! I'm not a huge potato chp fan, but if they are in front of me, I will munch on them until the bowl is empty, so if I'm going to snack, I may as well snack on something healthy, that also counts as a serving of vegetables! While these beet chips took a little longer than expected, the end result was delicious! A snack that you don't have to feel guilty about eating. Just as healthy as kale chips, but prettier! Just do yourelf a favor, don't overlap them on the baking sheet or they willl never cook! That may have something to do with the cook time issue I had! If you are looking for an earthy and healthy snack, look no further than these chips! Thanks for the recipe, Nora! I had a great time getting to know you this month!
1 Beet, peeled
Olive Oil
Sea Salt, to taste (optional)
Using a mandoline slicer, thinly slice the peeled beet. Toss the beet slices in olive oil and spread them in a single layer onto a baking sheet that has been lined with parchment paper. Sprinkle with sea salt and bake at 325 for 20-30 minutes, or until crispy. Cool slightly and serve.
SOURCE: Natural Noshing
Wow, has it really been a month since my last post? I apologize! It's been a busier month than expected. School is almost out and the track season is just about over, so I'll have more time to cook when it is still light enough to get some decent pictures.
It's Secret Recipe Club Reveal Day! This month, I was assigned to Chocolate & Chillies, written by my neighbor to the north Asiya. Asiya lives in Toronto, which is a favorite city of ours, and is only about 2 hours away from our house. Asiya is a stay at home mom to 2 boys. Her family is from India and her husband is Pakistani, so she has some amazing recipes to choose from, including Chicken Biryani, Falooda, and Muhammara Pasta just to name a few. As you can imagine, it was pretty difficult to choose just one. But, as soon as I saw Asiya's recipe for tapioca, I was sold! When it comes to dessert, pudding is usually pretty low on my list of preferences. Generally, I'll pass if given the option. However, tapioca pudding has always been a favorite of mine. While we didn't eat dessert often growing up, there was always a box of instant tapioca pudding in the cabinet ready to be made whenever the craving hit. Since I have grown up and moved out, I don't have that constant box of tapioca in the pantry, although after trying this recipe, I very well might! The coconut milk gave the pudding such a delicously rich flavor, and the flecks of vanilla bean were so pretty. The mango puree gave the pudding just the right amount of sweetness. Thank you for the delicious dessert recipe, Asiya!! I had a great time getting to know you this month!
For the Pudding:
1/3 cup Small Pearl Tapicoa
1 can Coconut Milk
3/4 cup Milk
1 Egg Yolk
1/3 cup Sugar
1/4 teaspoon Salt
1/2 tablespoon Vanilla Bean Paste (or 1/2 inch piece of Vanilla Bean, scraped)
Pour the milk and coconut milk into a medium saucepan and add the tapioca pearls. Soak for about 30 minutes. Whisk in the egg yolk, sugar, salt, and vanilla and place the saucepan over medium heat until the mixture comes to a simmer. Reduce the heat to low and cook until thickened, stirring often. Pour the mixture into pudding cups and chill in the fridge overnight.
For the Mango Puree:
1 Mango, peeled, pitted, and chopped
2 teaspoons Sugar
Place the mango and sugar in a food processor and process until smooth. Store in the fridge. To assemble, spoon some of the puree over the top of the pudding. Enjoy!
SOURCE: Chocolate & Chillies
Today is Secret Recipe Club reveal day! SRC is such a great way to get to know bloggers from all over the world. Case in point, this month, I was assigned to Shirley's blog, Enriching Your Kid. Shirley blogs from India! Even though she is half a world away form me geographically, it is so cool to be able to click a button and get to know her as if she was right next door! Shirley is a clinical psychologist turned stay at home mom of two children. I felt an instant connection when I saw that her son and my husband share a name! Shirley's blog is filled with amazing dishes that have been passed down to her from her mom, as well as her own creations. There were several recipes that I was immediately drawn to, such as beetroot paratha, homemade paneer, and paneer burji, and I definitely will be revisiting those recipes soon to give them a try. While all of those were savory recipes, I had a hankering for something sweet this month, so I ultimately made this pineapple jam. A simple recipe of 3 ingredients makes for such a versatile jam that can be used in many ways. To me, it seemed to have the consistency of applesauce, and while I suppose you can eat it as is or use it on a sandwich as you would any other jam, I found that it makes a delicious topping for an ice cream sundae! I also stirred a bit into my morning oatmeal, along with sliced banana and mango. It was as delicious as it was easy! Shirley, thanks for such a delightful recipe! I look forward to giving many others a try, too!
1 Pineapple, cut, cleaned, and cored
2/3 cup Sugar
3 Cardamom Pods, crushed
Chop the pineapple into small pieces and place them in a saucepan. Add the sugar and cook over medium heat for about 10 minutes, stirring often. Cool the mixture and pour into a blender. Puree the mixture, then pour it back into the saucepan and place back over medium heat. Cook, stirring often, until it reaches the consistency of applesauce, about 10-15 minutes. Add the cardamom and remove from the heat. Allow the jam to cool before placing it in a covered container and putting it in the fridge.
SOURCE: Enriching Your Kid
With the warm weather finally arriving, I've been thinking a lot about sprucing up my backyard and garden. I started my vegetables from seed again this year, but learned from my mistake last year of overcrowding things in a tiny little space, and therefore planted much fewer. Hopefully this year, we will actually be able to grow our own produce. Just thinking about it is making me crave light and healthy meals, made up of mostly vegetables. However, you can only add so many spices to vegetables as you roast (or grill) them before they start to become boring. So, I'm always on the hunt for ways to bring more flavor to my roasted vegetables. Enter this sauce. This recipe was very easy to make and absolutely delicious. It reminded me of a pesto, except red. If my garden has any success this year, I could potentially end up with a lot of red peppers, so it's always nice to have a recipe to make that will use some of them up. We tossed this sauce with roasted vegetables and served over some fresh ravioli, but it would be just as delicious as a topping for chicken or fish, or even just for topping crostini.
2 Roasted Red Bell Peppers (either roast them yourself or use the jarred peppers)
3 Garlic Cloves, smashed
1 cup Slivered Almonds, toasted
1/2 cup Tomato Puree
1/4 cup Parsley
2 tablespoons Sherry Vinegar
1 teaspoon Smoked Paprika
1/4 teaspoon Cayenne Powder
1/2-3/4 cup Olive Oil
Salt & Pepper, to taste
Place all ingredients except for the oil into the bowl of a food processor. Process until blended, then slowly add the oil through the top until the sauce has reached the desired thickness. Season with salt and pepper, to taste. Serving suggestions: toss with pasta, vegetables, poultry, seafood, or crostini.
SOURCE: The Vintage Mixer
This year, we once again hosted Easter dinner for our families, but we switched things up and went with a non-traditional menu. Instead of the traditional ham, sausage, and pierogi, this year we decided to go with a taco bar. Perfect for the crowd…all 14 of them! As for dessert, I opted for something light and fruity. I know that Easter generally conjures up memories of chocolate filled baskets, but as I have gotten older, it also has me craving lighter flavors. Flavors such as lemon. Lemon is just so fresh and clean after a long winter laden with heavy foods. Since the thought of making a regular cheesecake still intimidates me, I went with the simpler cheesecake bar. It still has all of the flavor of a cheesecake with the bite-size convenience of a bar. These were a hit, even with the little kids! Perhaps now it is time to start tackling the real deal...
For the Crust
1 1/2 cups Graham Cracker Crumbs
4 tablespoons Butter, melted
Line an 8x8 baking dish with parchment paper overlapping in a crisscrossing pattern, leaving some overhang for easy lifting. In a bowl, mix the melted butter with the crumbs until moist. Pour the crumbs into the prepared dish and press until evenly distributed throughout the bottom of the dish. Bake at 350 degrees for about 10 minutes while preparing the filling.
For the Raspberry Puree
4 ounces Raspberries (1/2 cup)
2 tablespoons Sugar
In a food processor, puree the raspberries until smooth. Press the pureed berries through a fine mesh sieve, pressing out as much juice as possible. Discard the solids/seeds. Add the sugar to the puree and stir to combine. Set aside.
For the Filling
16 ounces Cream Cheese, at room temperature
1/2 cup Sugar
2 tablespoons Lemon Juice
Zest of a lemon
4 tablespoons Milk
2 Eggs, at room temperature
1 teaspoon Vanilla Extract
In a large bowl, beat together the cream cheese and sugar until smooth. Add the lemon juice, zest, milk, eggs, and vanilla and beat until smooth and creamy. Pour the mixture over crust and spread with a spatula to even it out. Spoon the raspberry mixture over the top of the mixture and swirl using the tip of a knife. Bake at 350 degrees for 30 minutes, or until the cheesecake is set around the edges and jiggles slightly in the center. Cool completely then refrigerate until ready to serve.
SOURCE: The Baker Chick]]>
It's the first Secret Recipe Club reveal day of spring! This month, I was assigned to Bewitching Kitchen, written by Sally. Sally is a biochemist who was born and raised in Brazil, and has lived in Paris and California before settling in Kansas. She describes a little bit about her research in bacteria on her Science page. It sounds so interesting. I love to get a glimpse into what other people do for a living! Because of Sally's background, she has a whole section of Brazilian recipes, which all looked so delicious! She also has a section all about sous vide cooking, which is super cool! We do not have a sous vide, but after experiencing food cooked that way at a restaurant we both love, Joel has been wanting to get one pretty badly. I will most definitely revisit that section of Sally's blog when we finally do get one. We started out the month trying to challenge ourselves with Meatless March. Because of that, I was limited by what I could choose. Don't get me wrong, Sally has plenty of non-meat based recipes to choose from so it was not difficult by any means, but there were so many amazing looking recipes that included meat that I could not make. Long story short, the challenge fizzled and meat was quickly back in some of the foods we ate this month. But, by that time, I had already settled on making these French-style rolls, so I didn't stray from my plan, and I'm glad I didn't. These rolls were amazing. While Joel is typically the bread-baker in our house, I've made a few recipes before that have either been too dense or too chewy, but this one had the perfect consistency; a nice crunchy crust with a fluffy interior that was great for both sopping up sauce and for making sandwiches! Thanks for letting me into your kitchen this month, Sally. I can't wait to stop back and try some more of your recipes!
1/2 cup Warm Water
2 1/4 teaspoons Active Dry Yeast (this is the same as the amount in 1 envelope)
1 cup Cold Water
4 cups Bread Flour
2 teaspoons Salt
In a small bowl, sprinkle the yeast over the warm water and set aside. To the bowl of a stand mixer fitted with the dough hook attachment (or alternately, in a food processor), add the flour and salt, mixing to combine. Add the cold water to the yeast mixture, then pour it into the bowl with the flour. Mix until the dough starts to form a ball. Adjust with additional flour if the consistency is too sticky or water if the consistency is to dry. Knead the dough (either with the dough hook or by hand) then place it into a bowl that has been lightly oiled. Cover and place the bowl in a warm spot to rise until doubled in size, about 1-3 hours depending not he temperature in your kitchen. When the dough has risen, shape it into either 12 rolls or 2 loaves and place them on a baking sheet to rise again until doubled in size, about 1 hour. Make a deep cross cut on the top of the rolls using kitchen scissors, or slash the top of the loaves with the blade of a sharp knife. Bake at 450 degrees for 20 minutes if you are making rolls or for 40 minutes if you are making loaves.
SOURCE: Bewitching Kitchen
We've been in a funk lately. Neither cooking, nor eating, has given us any joy. Perhaps it's the winter we've been experiencing. Now that March is here, things aren't much better. It is my least favorite month. It just seems so long, especially when temperatures are still frigid, snow is piled high, and spring is nowhere to be found. To spice things up a bit, and perhaps to bring some happiness back to our meals, I've decided to challenge myself to go meatless for the whole month. We've done it before, but we've taken break over the past few years, so why not bring it back? I sat down at my computer and planned out meals for the entire month of March so as to go into the challenge prepared. I have to say, the whole first week was a success. It has been a while since I have liked every single thing that has come out of my kitchen, but this week surprised me in the best way possible. This soup was one of the recipes we made this week. Besides the fact that it was incredibly easy to prepare, I had seconds and Joel had thirds(!) which is basically unheard of around here! To say we enjoyed it is an understatement! Here's hoping that the next few weeks come with just as much success in the kitchen, and in the challenge, as this one.
2 tablespoons Butter
1 Onion, diced
1 head Cauliflower, trimmed and cut into 1 1/2 inch pieces
4 cups Vegetable Broth
1 cup Water
6 ounces White Cheddar, grated
1/4 teaspoon Salt, or to taste
1/4 teaspoon Pepper, or to taste
1/8 teaspoon Cayenne Pepper, or to taste
In a large pot over medium heat, melt the butter, then add the onion and cook until softened, stirring occasionally, about 8 minutes. Add the cauliflower and cook until it begins to brown, about 10 minutes. Add the broth and water, increase the heat to high and bring to a boil. Once boiling, reduce the heat and simmer until the cauliflower is tender, about 20 minutes. Puree the soup with an immersion blender (or in batches in the blender).Add the cheese and stir until melted. Season with salt, pepper, and cayenne.
SOURCE: Prevention RD]]>
Welcome to the February edition of the Secret Recipe Club Reveal Day! This month, I was assigned to Sew You Think You Can Cook, written by Lauren. Lauren is an aerospace engineer who lives in Ohio with her husband and her baby boy. She has a ton of awesome recipes, and as her blog title suggests, she also posts a bunch of her amazing quilts, along with tutorials. She is so talented, you really need to check out her quilt blocks! They are all beautiful, but my favorite is the half-square triangles. Maybe some day I'll be brave enough to tackle it, but for now, I'll just stick to getting comfortable with basic sewing. As for the recipe, this month I chose something a little outside the box for us. While Joel and I are both from NY, born and raised, we decided to try a southern classic. While even Lauren says that this isn't a "traditional" biscuits and gravy recipe, she has southern roots, so I knew this had to be good. Plus, with an ingredient list so short, it was really hard not to give it a try. Let me tell you, this was by far the best decision I could have made! We absolutely loved this dish. I made this for breakfast before a day of skiing, and it was the perfect stick-to-your-ribs type of meal that kept us full until lunch. Thanks for the delicious peek into southern cuisine, Lauren!
3 links Chorizo Sausage, casings removed
2 tablespoons Flour
2 cups Milk
*(I used skim and ended up needing to thicken with cornstarch, so I recommend using 2% or whole milk)
In a large skillet, brown the chorizo, breaking up the pieces with a wooden spoon. Once cooked through, use a slotted spoon to remove the chorizo and let it drain on a plate lined with a paper towel. Without draining the skillet of the fat, whisk in the flour to make a rue. Add the milk and whisk continuously over medium heat until the mixture thickens to a gravy consistency, about 5 minutes. This was the point where I realized it was not thickening to my desired consistency because I used skim milk, so I put a teaspoon of cornstarch into a small bowl and added a little bit of the milk from the skillet, stirring into a slurry, then added the mixture back into the skillet and whisked until thickened. When the gravy has thickened, add the chorizo back to the skillet and stir to combine. Spoon the mixture over biscuits (I used these).
SOURCE: Sew You Think You Can Cook
Welcome to the first Friday of Lent. Meatless meals are all around, and local fish fry places are bursting at the seams with customers. When the crowds take over, we prefer to stay home, which is why I plan to make a creole shrimp dish for dinner tonight. A flavorful bread is necessary to soak up all the saucy goodness, if you ask me. And what better type of bread than one that contains beer and cheese? With no rising time needed, this is the perfect bread to make after a long day at work.
2 cups Whole Wheat Flour
1 cup Flour
1 1/2 tablespoons Sugar
1 tablespoon Baking Powder
1 teaspoon Garlic Powder
1 teaspoon Salt
1/2 teaspoon Black Pepper
1 cup Cheddar Cheese, shredded
1 (12 ounce) bottle Beer (I used Southern Tier's Where the Helles Summer seasonal spring lager)
2 tablespoons Butter, melted
Spray a loaf pan with non-stick cooking spray and preheat the oven to 350 degrees. In a large bowl, stir together the flours, sugar, baking powder, garlic powder, salt, pepper, and all but 2 tablespoons of the cheese. Using a wooden spoon, mix in the beer until completely incorporated. Transfer the dough to the prepared loaf pan, pour the melted butter over the top, and sprinkle with the remaining cheddar cheese. Bake the bread for 40-50 minutes, until a toothpick inserted in the center comes out clean. Cool
SOURCE: Elly Says Opa]]>
While we have gotten away from the weekly waffles we once enjoyed on the weekends, they are still a welcomed treat every so often. Since yesterday was valentines day, I had hoped to make a special breakfast, but when I woke up, the weather wasn't exactly cooperating enough to allow me to make a quick run to the store. Luckily, we had everything we needed to make some waffles! I tried a different recipe from the ones I have already posted, and I couldn't have been happier with the result. While most waffles we have had have either been very dense or so light and airy that they are crispy, these waffles had a great consistency. Substantial enough that we were full after eating one, but not so filling that we were feeling bogged down all day. The leftovers reheated nicely for a Sunday morning breakfast, as well, which certainly helped to combat the -25 degree temperature outside (I only wish that was an exaggeration)!
2 cups Flour
1 tablespoon Sugar
1 tablespoon Baking Powder
1/4 teaspoon Salt
1 3/4 cup Milk
2 Eggs
2 tablespoons Canola Oil
1/2 cup Blueberries (I used frozen)
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, eggs, and oil. Pour the wet ingredients into the bowl with the dry ingredients and whisk well to combine. Gently fold in the blueberries. Pour 1 cup of batter into the center of a preheated waffle maker and bake until golden brown, about 4 minutes. Cool leftover waffles, wrap in foil, and refrigerate. Reheat in the oven.
SOURCE: Deliciously Yum]]>
Today is my brother's 30th birthday. Of the two of us, I have the bigger sweet tooth. That being said, when he does eat sweets, he doesn't mess around. Each year of our adult lives, I've been making dessert for his birthday dinner, and each year, he suggests the same "guidelines" and leaves me to choose the perfect recipe: chocolate with peanut butter, or Oreo. The boy certainly knows the best flavor combos! This year, I figured the suggestion was no different, so imagine my surprise when he said brownies! While I could have just used that as an excuse to go easy this year and reach for a box, I could never do no such thing for such a milestone birthday! I took it as the chance to merge his apparent simpler tastes of his 30's with his favorite flavors of his 20's. Not to mention, merge my favorite flavors together into one fudgy bite. These brownies were rich, but delicious. Definitely the right way to ring in a new decade. Happy birthday, Michael!
For the Brownies
10 tablespoons Butter
4 ounces Semisweet or Milk Chocolate Chips, divided
1 cup Sugar
2 teaspoons Vanilla Extract
2 Eggs
1/2 cup Cocoa Powder
1/2 cup Flour
1/4 teaspoon Salt
1/2 cup Creamy Peanut Butter
1 tablespoon Butter, softened
1 tablespoon Powdered Sugar
Peanut Butter Cups, chopped (about 15-20 miniature size)
Preheat the oven to 325 degrees. Line an 8x8-inch baking dish with parchment paper and spray lightly with non-stick cooking spray. To a large, microwave safe bowl, add the butter along with 2 ounces of the chocolate, and microwave for 30 second intervals, stirring after each interval, until the chocolate is smooth and melted. Whisk in the sugar until completely combined. Add the vanilla and eggs, whisking until smooth. Stir in the cocoa powder, flour, and salt until just combined. In a small bowl, mix together the peanut butter, powdered sugar, and 1 tablespoon of butter until smooth. Pour half of the brownie batter into the prepared baking dish. Drop the peanut butter mixture onto the brownie batter and sprinkle with the remaining 2 ounces of the chocolate. Top with the remaining brownie batter, gently spreading it toward the sides of the dish, if needed. Bake for 30 minutes (my oven took more like 45 minutes), until the brownies are set on top. Allow the brownies to cool completely before frosting.
For the Frosting
1/2 cup Heavy Cream
5 1/2 ounces Semisweet Chocolate, chopped (I used chips)
1 tablespoon Creamy Peanut Butter
2 teaspoons Vanilla
In a small saucepan, bring the cream to just below a boil. Remove from the heat and stir in the chocolate and peanut butter until it is melted and smooth. Set the frosting aside to cool and thicken as the brownies are cooling. Once thickened and cooled, spread the frosting on the brownies and sprinkle with chopped peanut butter cups. Allow the frosting to set for about 30 minutes (I popped them in the fridge) before slicing into 16 squares.
SOURCE: Half Baked Harvest
We've really been getting into granola and yogurt for breakfast lately. Personally, I find that it has more staying power than something like a bagel. Joel has a favorite granola recipe, which is chock full of nuts and brown sugar, and while it is delicious, I enjoy dried fruit in my granola so I kept on searching. I've made countless different recipes, and I have to say that this one ranks up there among my favorites. A little bit nutty and a little bit fruity, the almonds and cherries are the perfect pair. Not only does this granola cook quickly, it stays together perfectly, which creates the most deliciously perfect clusters to top my morning yogurt!
1 cup Almonds, divided
3 cups Old Fashioned Oats
1 cup Dried Cherries (I added)
1/2 teaspoon Salt
1/3 cup Brown Sugar
1/3 cup Honey
3 tablespoons Coconut Oil
1/4 teaspoon Vanilla Extract
1/8 teaspoon Almond Extract
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Finely chop half of the almonds and place them in a large bowl. Coarsely chop the cherries and remaining almonds, and add them to the bowl. Add the oats, salt, and brown sugar to the bowl and toss to combine. In a small microwavable bowl, combine the honey and coconut oil and heat for about 40 seconds, until the coconut oil is mostly melted. Stir to dissolve the coconut oil and add both extracts. Pour the oil mixture over the oat mixture and stir to coat evenly. Spread the mixture evenly onto the prepared baking sheet, then bake for 5 minutes. Remove the granola from the oven and stir, then return it to the oven and bake for about 10 more minutes. Remove the granola from the oven and let it cool completely. As it cools, it will clump together. When it has cooled completely, break the granola into clusters and store in an airtight container for up to 2 weeks, but I bet it won't last that long! (*FYI...The cook time is not a typo. I thought so at first too, but it really does work!)
SOURCE: Barely adapted from Lovely Little Kitchen]]>
It's the first Secret Recipe Club reveal day of the year! This month, I was assigned to Karen's Kitchen Stories. Karen, a busy, working mom and grandma, has so many amazing recipes on her blog with beautiful pictures to go along with each one. I know that I say it every month, but I really, truly had a difficult time paring down what I wanted to make from her blog. While she has posted many delicious main dish, side dish, appetizer, and dessert recipes, her favorite thing to make is bread, which shows through her extensive list of recipes in her bread category. It's no secret that we are big on carbs in this house, so I wanted to take advantage of all of the bread recipes that Karen had to offer. While searching, I came across this Kimmelweck Roll recipe. I'm from Buffalo, NY and Beef on Weck is about as Buffalo as you can get, next to wings, so I knew that this was the bread recipe that I had to make! I'm so glad I did! Of course, we could't resist trying one hot out of the oven, which was so delicious! The flavor of these rolls are spot on for some of the best I've had around my city. They made for the perfect vehicle for a roast beef sandwich! Thanks for giving me a reason to try my hand at a hometown staple, Karen!!
2 1/2 teaspoons Dry Active Yeast
1 cup Warm Water, divided (95-110 degrees F)
2 tablespoons Vegetable Oil
1 tablespoon Sugar
1 1/2 teaspoon Salt
1 teaspoon Barley Malt Syrup or Honey
2 Egg Whites, separated
3 to 3 1/4 cups Bread Flour
1 tablespoon Water
Coarse Sea Salt
Caraway Seeds
In a small bowl, stir together 1/4 cup of the warm water with the yeast and set aside for 5 minutes. Meanwhile, in the bowl of a stand mixer, stir together the remaining 3/4 cup water, oil, sugar, salt, honey/barley syrup, and one egg white. Add 1 1/2 cup of the flour along with the yeast mixture and combine with a wooden spoon. Add another 1 1/2 cup of the flour and mix to combine. Knead the dough with the dough hook for 5-7 minutes. The dough should be smooth, elastic, and tacky but not sticky. Add additional flour if the dough is too sticky. Form the dough into a ball and place it in an oiled bowl, cover with plastic wrap, and let rise for about 1 hour, until doubled. Punch the dough down, cover, and let it rise for 30 more minutes. Divide the dough into eight equal pieces. Roll each piece into a ball and slightly flatten. Place the pieces onto a parchment lined baking sheet, pray with oil and cover with plastic wrap. Allow the dough to rise for 30 more minutes. Meanwhile, preheat the oven to 425 degrees F. In a small bowl, whisk the remaining egg white with 1 tablespoon of water and brush over the rolls. Cut crescent shaped slits into the tops of the rolls and sprinkle them with the salt and caraway seeds. Mist the rolls with water and place them into the oven. Bake for 5 minutes, then quickly mist the rolls again. Continue to bake for an additional 20 minutes, or until browned. Cool on a wire rack before slicing.
SOURCE: Karen's Kitchen Stories
This year, I didn't make too many Christmas cookies. I participated in two online cookie swaps, and one cookie exchange with my friends, but aside from the small amount I made for each of those, I didn't make any cookies. Instead, I decided to try my hand at making homemade marshmallows. I made Alton Brown's recipe, bagged them up 6 at a time, tied them with ribbon, and gave them to my family at our after-Christmas gathering. They were a hit, especially with the kids! I had a few bags left, so I whipped up a jar of homemade hot cocoa mix and planned to bring my best friend hot chocolate and marshmallows when I brought over my goddaughter's present. I came home from work one day and noticed that the marshmallows were no longer on the counter. In a cleaning spree, Joel had accidentally thrown them out. Luckily, I had plenty of ingredients to try again, this time trying a different (& flavored!) recipe. Making marshmallows is incredibly easy and the outcome is fabulous. They are perfect for eating plain or topping a mug of hot cocoa. The hardest part is waiting for them to set. To be honest, I don't buy marshmallows regularly, but now that I have seen how simple it is to make my own, I may not ever go back to buying bagged marshmallows whenever I need them.
For Marshmallows
2 envelopes Unflavored Gelatin
8 tablespoons Cold Water
1 1/2 cups Sugar
1/3 cup Cold Water
2 teaspoons Coconut Extract
1 teaspoon Vanilla Bean Paste
1/4 teaspoon Salt
Powdered Sugar, for sprinkling
For Dipping
8 ounces Dark Chocolate
1 tablespoon Coconut Oil
1/2 cup Unsweetened Flaked Coconut, toasted (I omitted, but I'm sure it was delicious)
In a small bowl, stir together the gelatin and the 8 tablespoons of cold water; set aside. Spray an 8x8 pan with nonstick spray, then sprinkle in powdered sugar, shaking well to coat the bottom and all 4 sides. In a small saucepan, combine the remaining cold water with the sugar. Heat over medium heat, stirring constantly, until the sugar is dissolved and bubbly, about 3-4 minutes. Whisk in the gelatin mixture, bring to a boil, then immediately remove from heat. Add the mixture to the bowl of an electric mixer fitted with a whisk attachment and let it cool slightly. Add the coconut extract, vanilla bean paste, and salt. Beat on medium-high speed for 10-15 minutes, until the mixture is thick, white, and glossy. Spread the mixture into the prepared pan and top with more powdered sugar, if desired. Allow the marshmallows to sit for at least 4 hours to set, or overnight. Cut into 16 cubes and shake each in excess powdered sugar, if desired
If dipping the marshmallows in chocolate, melt the chocolate in a double boiler or in the microwave on 30 second intervals. Once melted, stir in the coconut oil. Dip a portion of each marshmallow into the chocolate and place them on a sheet of wax/parchment paper. Sprinkle toasted coconut on top, if desired. Let sit for about 30 minutes to set before serving.
SOURCE: How Sweet It Is]]>
Happy 2015! I'm ringing in the new year with a delicious cocktail-inspired dessert! Joel and I discovered Dark and Stormy cocktails on our trip to Newport, RI and haven't been able to get enough of them since. While the drinks remind me of summer, they really are delicious all year round. We hosted Christmas dinner at our house, and since I chose the meal, Joel chose a dessert from a cookbook we have. I should have guessed that he would pick this cake. Perhaps he was nostalgic for the warm ocean breeze or maybe he just wanted an excuse to have rum in his dessert, but either way, it was the perfect way to end a Christmas meal!
For the Cake:
1/2 cup Sugar
1/2 cup Molasses
1/2 cup Vegetable Oil
1 1/4 cups Flour
4 1/2 teaspoons Fresh Ginger, peeled and grated
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/4 teaspoon Black Pepper
1/2 cup Water
1/4 cup Dark Rum
2 Eggs
2 teaspoons Lime Zest
1 teaspoon Baking Soda
4 ounces Dark Chocolate, chopped
In the bowl of a stand mixer fitted with the paddle attachment, mix the sugar, molasses, and oil. In a separate bowl, combine the flour, ginger, cinnamon, cloves, and pepper. Slowly add the flour mixture to the sugar mixture and mix to combine. Add water, rum, eggs, lime zest, and baking soda. Fold in the chocolate. Pour the batter into a 9-inch round cake pan that has been buttered/sprayed with non-stick cooking spray. Bake at 350 degrees for 30 minutes. Cool on a cooling rack, then remove the cake from the pan and let cool completely.
For the Frosting:
8 ounces Dark Chocolate, chopped
1/2 cup (1 stick) Butter, at room temperature
1 tablespoon Vanilla
2 cups Powdered Sugar
2 packages (8 ounces each) Cream Cheese
Melt the chocolate in a double boiler (or in the microwave in 30 second intervals, stirring between each). In a bowl, cream the butter and vanilla with the powdered sugar. Add the cream cheese and melted chocolate and combine until smooth. Pipe or spread on cake. Depending on how much frosting you like, you will have leftovers. Store in the fridge.
SOURCE: Mast Brothers Chocolate: A Family Cookbook]]>
While I didn't post as much as I would have liked to this year, there were most definitely some recipes that stood out in our minds as favorites. So, as I do each year, I'd like to reflect on the food we've had throughout the year and share those favorites with you. What were your favorites?
January: 15-Minute Wonton Soup. What a delicious and simple recipe. This soup has warmed us up time and time again!
February: Peanut Butter Pie. A birthday request from my brother, this pie married his top two birthday flavor requests of peanut butter and Oreo!
March: Sriracha Turkey Meatballs. I've mentioned that we don't repeat many recipes around here. This one has been made at least a half dozen times, which should say something about how delicious it is!
April: Mediterranean Quinoa Salad. Once I learned how to properly cook it, quinoa has become one of my favorite grains. This salad is as delicious as it is easy to put together.
May: Homemade Shake Shack Burgers. After our trip to NYC, Joel had to go find a recipe to make Shake Shack at home. These burgers are delicious, and that sauce is to die for!
June: S'mores Scones. A bite sized taste of summer, made for my cousin's bridal shower. These were a hit!
July: No-Knead Cinnamon Buns. A great way to start off any day!
August: Crispy Cauliflower Tacos with Mango Salsa. We took a risk with this one and it ended up being one of the most delicious surprises of the year!
September: Greek Cucumber Noodles. Zucchini make a great substitute for pasta in this salad.
October: Stovetop Applesauce. After a day of apple picking, this was a great way to use up our bounty!
November: Sour Cream Chocolate Bundt Cake. This was one of the most moist and delicious chocolate cakes I've ever eaten.
December: Chocolate Pinwheels. I don't know what part I like more, the swirls or the taste!
For the third year in a row, I took part in The Great Food Blogger Cookie Swap, hosted by Lindsay and Julie. I really enjoy trying new cookie recipes and sharing them with people. This year, those people were Lisa from Blogghetti, Sara from Confectionary Tales of a Bakeaholic, and Lynna from Hearts in my Oven. I hope you enjoyed these pinwheel cookies as much as I did, ladies! These cookies were relatively easy to make, and produced an impressive looking cookie in the end. I enjoyed the taste of these cookies as well, especially along with a cup of tea. One batch of these cookies made enough for me to send each of the ladies a dozen, plus left us with almost a dozen for ourselves, which didn't last too long! I will most definitely be making them again!
1 cup + 2 tablespoons Butter, divided
1 cup Sugar
2 Egg Yolks
4 teaspoons Vanilla Extract
4 tablespoons Milk, divided
3 cups Flour
1 tablespoon Baking Powder
6 tablespoons Unsweetened Cocoa Powder
To make the chocolate swirl, start by melting 2 tablespoons of the butter in 2 tablespoons of milk in the microwave. Add the cocoa powder and mix well; set aside. In a large bowl, sift together the flour and baking powder. Meanwhile, in a stand mixer fitted with the paddle attachment, cream the remaining 1 cup of butter and the sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the vanilla extract and remaining 2 tablespoons of milk, beating until well mixed. At low speed, gradually add the sifted dry ingredients and mix until incorporated. Increase the mixer speed to medium and beat the dough until it leaves the side of the bowl. Remove 3/4 of the dough and set aside. That portion will become the vanilla swirl. To the dough remaining in the bowl, add the chocolate mixture and beat until fully incorporated. This portion will become the chocolate dough. Form the two doughs into balls and slice each ball into two equal halves. On a sheet of wax paper, roll the vanilla dough out into a rectangle that is about 7 inches wide and 8 inches long. Repeat with the chocolate dough. Flop the rolled chocolate dough onto the vanilla dough and peel off the wax paper. Lightly press the surface with a rolling pin to adhere the chocolate and vanilla doughs. With the short end facing you, roll the dough into a tight log, wrap it in plastic wrap, and chill in the fridge. Repeat with the other half of the vanilla and chocolate doughs. After about 30 minutes in the fridge, take the logs out of the fridge and roll on the counter to retain the circular shape. Wrap tightly again in plastic wrap and place in the freezer for about an hour (or store in a freezer-safe container and bake as needed). When ready to bake, thaw the cookie dough log slightly and slice 1/4-inch thick rounds with a sharp knife. Place the cookie slices on a parchment-paper lined sheet and bake at 325 degrees for 15-20 minutes. Cool cookies on a cooling rack and store in an airtight container.
SOURCE: Sugary Winzy]]>
Usually, the Secret Recipe Club takes a break in December for the holidays. But this year, we did a cookie swap instead! We were paired with other members from all four groups who opted in to this fun exchange. This month, I was assigned to Debbi Does Dinner Healthy, written by Debbi of course. Debbi is a group C SRC member who just as her blog title says, is determined to make healthy, low-calorie meals without compromising any taste. I chose to make these Wookie cookies, because how can you pass on a name like that?! They are like an amped up chocolate chip cookie, with two different types of chocolate, plus a dash of cinnamon to give it a whole new dimension of flavor. I loved these cookies! In fact, I only baked up a few, and the rest of the dough is in my freezer for whenever the urge strikes! While this month was all about cookies, I did take a peek around some other recipes on Debbi's blog too. She has quite the arsenal of delicious sounding recipes, such as Summer Squash Casserole, Sweet and Spicy Chicken with Broccoli, and French Onion Risotto! We may have had to make cookies this time, but I will most definitely be back to make some of your delicious recipes, Debbi!
2 1/4 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 teaspoon Cinnamon
1 cup Butter, at room temperature
1 cup Brown Sugar, packed
1/2 cup Sugar
2 Eggs
1 1/2 teaspoons Vanilla Extract
1 cup Milk Chocolate Chips
1 cup Semisweet Chocolate Chips
In a large mixing bowl, combine the flour, baking soda, salt, and cinnamon; set aside. In another bowl, cream the butter, brown sugar, and sugar with a mixer until light and fluffy. Mix in the eggs and vanilla. Slowly add the flour mixture until fully incorporated. Stir in both types of chocolate chips. Drop the dough by rounded tablespoons onto a baking sheet about 1-inch apart. Bake at 350 degrees for 10 minutes. Makes 3 dozen.
SOURCE: Debbi Does Dinner Healthy
Every month, I participate in a fun recipe swap event called the Secret Recipe Club. Each member is secretly assigned to another member's blog, and they have the month to peruse the recipes and decide what to make. It is one of my favorite things about blogging. Each month, as soon as I get my assignment, I go through the entire blog that I am assigned to and put recipes that sound good into a folder for a second look. This month, my assigned blog was Feed Me Seymour, written by Kim. Kim's life seems to be surrounded around food, and I'm pretty jealous! Not only does she write an amazing blog filled with so many delicious recipes, but her mom is a pastry chef, so she grew up around sweet treats, and she works as a food editor, which sounds like a perfect job for a person who loves food! When searching through Kim's blog this month, I set aside about 20 recipes for a second look. I mean, with recipes like Arancini DiRiso, Caramel Apple Walnut Handpies, Homemade Pumpkin Spice Marshmallows, Pickled Watermelon Rinds, Tijuana Taxi Margarita….I wanted to make them all! In the end, however, I chose these sunburst muffins, if for nothing else, their name. You see, I live in Buffalo, and if you've seen the news lately, you know we've been getting hit hard with some crazy winter weather, so a little "sunburst" is exactly what we need right now! So, while the weather outside might be frightful, these muffins were absolutely delightful! Thanks for bringing a little sunburst into my otherwise snowy life, Kim!
1 1/2 cups Old-fashioned Oats
1 cup Flour
1/3 cup Brown Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
8 ounces Greek Yogurt
2 Bananas, mashed
2 Egg Whites
2 tablespoons Vegetable Oil
Zest of 1 orange
Line a muffin tin with paper liners and preheat the oven to 400 degrees. In a bowl, combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon. In another bowl, combine the yogurt, banana, egg whites, oil, and half of the orange zest. Add the yogurt mixture to the oat mixture and stir until just combined. Pour the muffin mixture into the muffin tins about 3/4 of the way full. Bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Sprinkle the remaining orange zest on top of the muffins and serve. Makes 1 dozen muffins.
SOURCE: Feed Me Seymour
My college girlfriends and I like to get together every few months to catch up. While I am lucky enough to have a job where I work with one of them, we all don't see each other as often as we would like. Life has a habit of getting in the way sometimes. But, we were able to carve out a little time last night to meet up at my friend Jessica's house for dinner. She has 2 little kids and it was fun to see them running around and having a good time. Of course, my friend Jenelle brought her 4 month old baby too, who we enjoyed passing around between all of us. Jess made lasagna, and we all brought the rest of the food to make a full meal. I volunteered to bring dessert. Chocolate is a safe bet so I started searching for a cake to make. I found one on my friend Amy's Pinterest board, which was perfect because I knew she'd be there craving something chocolatey. While this bundt cake had several steps to it, and took quite a while to bake (I killed the time by listening to the Serial podcast, which I am obsessed with), the results were outstanding! The cake took a little longer than planned to cook, so it came out of the oven just as I had to leave. I inverted the pan onto my travel carrier and the cake plopped right out. I whipped up the ganache, but waited to pour it until after I got to her house, so that it wouldn't leak out of the carrier onto my car floor mats. After dinner, we cut into the cake, which was still slightly warm. We all loved it, especially Jessica's husband, who said that most chocolate cakes he's had have been dry and this one was the complete opposite. Must have been the sour cream! Anyway, next time I'm in need of a slightly fancier chocolate cake, I'll turn to this recipe because it certainly is a winner!
For the Cake
1 cup Cocoa Powder, plus more for dusting the pan
7 1/2 ounces Semisweet Chocolate, finely chopped
1 cup Boiling Water
2 1/4 cups Flour
1 1/2 teaspoons Baking Soda
1 1/4 teaspoons Kosher Salt
20 tablespoons Butter, at room temperature (2 1/2 sticks)
2 1/2 cups Light Brown Sugar, firmly packed
5 Eggs
4 teaspoons Vanilla Extract
1 1/2 cups Sour Cream
1 1/2 cups Semisweet Chocolate Chips
Preheat the oven to 325 degrees. Grease a bundt cake pan and dust with cocoa powder, tapping out the excess. In a large bowl, combine the cocoa powder and the chopped chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth; set aside. In another bowl, sift together the flour, baking soda, and salt; set aside. Meanwhile, in the bowl of a stand mixer fitted with the beater attachment, beat the butter on medium speed until smooth and creamy. Reduce speed to low and add the brown sugar until blended. Increase the speed back to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping to scrape down the sides of the bowl when necessary. Add the eggs one at a time and beat until incorporated, then add the vanilla. Reduce the speed to low and add the flour mixture a little at a time, alternating with the sour cream, beginning and ending with the flour. When the mixture is well blended and no lumps remain, slowly pour in the chocolate mixture, stopping to scrape down the sides of the bowl when necessary. Using a rubber spatula, gently fold in the chocolate chips. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out with only a few moist crumbs attached, about 60-65 minutes (mine took almost 75). Transfer the pan to a wire rack and let the cake cool before inverting it onto a serving tray and removing the pan.
For the Ganache
6 ounces Semisweet Chocolate, finely chopped (I used chocolate chips)
2 tablespoons Butter
1/2 cup Heavy Cream
Place the chocolate and butter into a heatproof bowl. In a small saucepan over medium-high heat, bring the cream to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the mixture is melted and smooth. Pour the ganache over the top of the cake, allowing it to drip down he sides. Let the cake stand for about 15 minutes, until the ganache has set. *Ganache can be made ahead of time and reheated to regain a pourable consistency. I nuked it for about 20 seconds in the microwave.
SOURCE: Lick The Bowl Good


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Yesterday, the Pastor at Our Lady of Victory in Paris, Texas, told me about an on-line translation program at Notre Dame.
It's different than other translation applications for Latin. You should have access to it.
It's called William Whitaker's Words
Since the program lives in the archives, I decided to take advantage of the desktop version.
You can also download the program http://archives.nd.edu/whitaker/wordswin.htm.
I decided to download the desktop version in case the on-line version gets link rot and disappears.
Here's a sample of what I found.
The main screen let's you put a word into a text box. I chose " animas". You can see the result below.
|Entry screen shot above
I found the program quite helpful for my Latin studies and to check the glossary of words attached to my prayer entries.


text:
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text:
Our party of 6 had a wonderful stay at the AmericInn Lodge in Peoria. We had excellent rooms, that were easily accessible and when they found that we had two older travellers; they made every effort to place us close to the entrance/exit. Ayler and Tammy were very helpful in finding us a place to dine, and took the time to call ahead to make reservations for us. This was one of my first stays in an AmericInn, but if this is their customary treatment of their guests, it will not be my last stay!
- Official Description (provided by the hotel):
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Is there some advantage to the Devi having thousands of names? Sheesh. I have seen hundreds of names for the Goddess, so many that you could use a different name in your prayers every day for two or three years. Is there some benefit to having so many names?
Group A friends called me Nora. Group B called me Ann. Teachers from the Fine Arts called me Ashwini Amma [which means Ashwin's mom]. My close families called me another and yes! I have many other names too, but they are all me. I am aware of it and so are others. Names are just attributes we associated with that particular person. That's about it.
Thousands of them? Very confusing. I am Yvonne when I am happy, Yvonne when I am sad, Yvonne when I am angry, Yvonne when I am gentle. I have many different attributes, but they don't require that I have different names.
Let me rephrase that again, instead of why DEVI require so many names, I like to ask Why Nora have so many other names?
A] Nora the cook [ as some of my friends who knows her]
Nora who loves to cook
Nora the one who love to cook chicken curry
Nora the one who love to cook chicken curry using BABA curry powder
Nora the one who loves to cook and listen to her radio
Nora the one who loves to listen to her radio and sing while she does her cooking
Nora the one who loves to listen to her radio, sing and occasionally dance while doing her cooking
These are some of the examples, now what does that tells you. About a person called Nora. Different people that have encountered her have known her attributes and thus identify her with that. But all described a same person and once you read it gives you an idea of the type of person she is.
Lets go back to DEVI. That is what the thousand names is all about. All telling us the attributes of DEVI. The Different attributes that the devotees identify her with that is all. They don't expect you to remember all but these names at least gives you an idea of not just the different attributes but the aspect of DEVI in her many forms, thus making you more closer to her and able to understand her more. And via these names you are able to connect to her more. These are one of ways we do to get ourselves closer to DEVI.
Well yes there are one Yvonne , but Yvonne who is happy have a different facial expression from Yvonne who is an angry or depress person. Yvonne who is happy will behave differently from Yvonne who is a very angry or very depress person.
Devi Bhakta
Hi Yvonne:
I think your questions are fair. And I think Nora's answers are accurate. I'd just add a few comments. For example, you note:
*** Thousands of [names]? Very confusing. I am Yvonne when I am happy, Yvonne when I am sad, Yvonne when I am angry, Yvonne when I am gentle. I have many different attributes, but they don't require that I have different names. Is there some advantage to the Devi having thousands of names? ***
There is an advantage only if you perceive an advantage. But the system has evolved through the millennia in this manner, and so there might be some wisdom in it after all. The thing is, there are said to be dozens of devis, all of whom are aspects of the one Great Devi. In turn, a huge number of those named devis have their own thousand-name hymns (the most famous is probably Sri Lalita Sahasranama). Even if you're working from pure memory, it still takes about an hour minimum to chant any one of these lists. But once you've finished, you'll feel (even if you still don't understand) why they exist. There are also 100- (or more commonly 108-) name hymns.
If it helps, do as Nora suggested: Think of them as adjectives or descriptives, rather than "names." When you're not chanting them, it's instructive to simply read them and reflect upon them. Certain names might mean nothing to you at the moment; others are likely to address an essential issue in your life at this moment. Seize on those names. Choose one that seems custom-tailored to your needs at the moment. Reflect on her. Feel her characteristics filling you being. Become her. And watch what happens to your problem.
If you still find no resonance in the multiple-name approaches, there is still the concept of pure bhakti (devotion) to a single Devi form who represents All to you (i.e. the Ishtadevi). That's cool too. Whatever floats your boat. In fact, it's wise to choose (or more accurately, let yourself be chosen by) a particular aspect of Devi, who will be your personal goddess, friend, confidante, advisor and comforter. She is, in effect, the "home base" you return to, regardless of what other poojas and techniques you employ; no matter what other Devi forms you may choose to work with on occasion. All of the devis are like facets on a diamond; each has her own particular qualities and attributes, but all will ultimately act as your portal to the Whole.
Still, just for the sheer experience, or in the spirit of socio- scientific inquiry, you might want to try chanting Sri Lalita Sahasranama sometime when you're in the mood for something different. One of the things I notice in this group sometimes is that people will intellectually debate the system to death, but never actually sit down and simply *try* it.
The logic of the system, the history, the science, the social implications -- all of these are really interesting, provocative subjects that merit discussion. But without the practice, it's like endlessly reading about swimming, arguing over the fine points of stroke form, debating the biomechanics involved, arguing over the distances and speeds that might be possible -- and yet never actually hopping into the water and seeing for yourself.
A conversation about Sri Vidya : Why So many Names?
[ Back to The Forum Main Index ]


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Posts Tagged 'space'
More on Comet IsonPosted: October 17, 2013 in Bible
Tags: anti-christ, endtimes, gravity, mars, moon, nwo, Paul Begley, planet, regulus, Revelation, space, speed, stars, sun, Tom Hanks
Fireball in Mexico, black outs city in MexicoPosted: October 1, 2013 in end times
Tags: breaking bad, comet, end times, fireball, humanoid, Iran, islam, ison, jfk, junk, meteor, Mexico, Miley, Need Jesus, pilates, pope, revelations, revenge, russia, space, ufo, usa, zombies
Comet I Son – Eyes To The HeavensPosted: August 21, 2013 in Earth, space
Tags: bible, bonds, calendar, comet, God, guitars, heat, ison, Jesus Lives, jews, KJV, life, Mexico, niv, photos, planet, pope, rock and roll, satan, space, speculation, stocks, Torah, ufo, water
'OtrWldNew" Global Coastal Event On? Asteroids? Planetary Alignments? SuperPosted: May 30, 2013 in Earth
Tags: asteroid, earth, end times, explosion, Hope, Jesus, lost in space, nwo, planet, space
Meteor in Argentina Brightens The NightPosted: April 23, 2013 in space
Tags: argentina, asteroid, meteor, North, nwo, south, space
Hubble telescope takes stunning new nebula photo for 23rd birthdayPosted: April 20, 2013 in Earth, space
Tags: God, heaven, hubble, Jesus, lights, picture, space, stars


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The mystery is revealed, the candy was stolen, the criminal was concealed...can you find who did it? The new book, Vampire Hunter by TouchyBooks is just in time to add to your Halloween fun! You must use all the clues to help find the vampiress who stole all the candy from the candy jar.
Her journey will lead you from room to room in the spooky castle searching for her hiding space. Use your flashlight to find the hidden pictures in the darkness to reveal her location!
Vampire Hunter by TouchyBooks is lots of fun for ages 4-8. The interactive features include: illuminating the picture with your flashlight beam, moving objects around the screen, opening curtains and doors, and picking up candy wrappers (to name a few).
The kids really enjoyed this cute, non-scary story, and I enjoyed the new interactive features. Fun for the whole family!


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KOHNSTAMM-Paul L. Died January 10, 2001. Fourth generation President, H. Kohnstamm & Co. and champion of many causes. Husband of Maisie for 56 years. Brother of Elizabeth Ogden and Richard. Beloved father of Kenneth, Peter, Daniel, Joshua, Katherine Piven, Emily Beal and 11 grandchildren. Memorial Service, 3 PM, February 4 at the Hospital for Joint Diseases, 301 E. 17th Street, NY. Contributions welcome at the above.
KOHNSTAMM-Paul.The Board of Trustees, Administration and Medical Staff of the Hospital for Joint Diseases Orthopaedic Institute mourn the passing of Paul Kohnstamm, distinguished Honorary President and Chairman of the Board of Trustees. Mr. Kohnstamm served as President from 1979 to 1980 and as Chairman from 1981 to 1985. He has been a longstanding, committed friend and benefactor of the hospital and his foresight and encouragement will live on in perpetuity as he leaves a legacy of support which will continue to impact on the advancement of our major initiatives. We mourn his passing as we celebrate his exemplary life and extend our heartfelt condolences to his wife Maisie, his children Kenneth, Peter, Daniel, Katherine, Joshua, Emily and to the entire family. William A. Perlmuth, Chairman Of The Board John N. Kastanis, FACHE President and CEO Victor H. Frankel, M.D. President Emeritus Joseph D. Zuckerman, M.D. Surgeon-in-Chief
KOHNSTAMM-Paul L. The Board of Trustees in Administration of the Jewish Home and Hospital mourn the passing of Paul Kohnstamm, 50 year board member and Life Trustee who continued a family tradition of service to the Home begun by his father Lothair in 1936. He was a deeply committed friend and his years of dedicated service earned him the respect and regard of all who knew him. We extend our heartfelt condolences to his wife Maisie, his six children and the entire family. David A. Jones Chairman of the Board Sheldon Goldberg, President/CEO
KOHNSTAMM-Paul. The Board, members and staff of the Richard G. Rosenthal YM-YWHA of Northern Westchester want to extend their deepest sympathies to the family of Paul Kohnstamm, devoted husband, father, and brother on his untimely passing. Paul was instrumental in helping to guide the growth and development of this institution during its formative years. May his memory remain for a blessing. Marsha Newman, President Lois Rosenthal, Chair Emeritus Joel B. Karpp, Executive DirectorContinue reading the main story


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I post a lot of questions about atheism because I'm genuinely interested in their opinion. An atheist commented and said to the effect of "you really can't stop can you?" And called me a Christian troll.
So, I'm asking this question, who bashes who more, atheists or Christians?
Most Helpful Guy
It's different.
Christians are more ignorantly pushy, atheists are more arrogantly dismissive, but I wouldn't say one or the other is more in-your-face than the other. As an atheist, I find it very annoying to have Christianity the assumed standard. The default. That's changing, rapidly as far as cultural change goes, but it's still very much assumed that you're a Christian in most parts of the United States.
In my youth, I was much more militant and confrontational about atheism vs religion, but as I've grown older, I've realized confrontation is rarely the way to change people. I still find most religion harmful to society, and my reaction to people preaching to me is sortof like the reaction you'd probably have if someone started saying they believe in George the Invisible Flying Easter Bunny and you should too, but I don't get in their face about it in the same way.
Ultimately, I think atheists would be much more kind-hearted and willing to accept Christians if they weren't standing in the way of basically all social progress. If they weren't advocating bigotry and war. If they weren't openly denying scientific understanding.10|10|0


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_EventID: 511472OE.EventID: 511472. OE.IsPublished: True
Wild Atlantic Way
»This year, journey through the Wild Atlantic Way to immerse yourself in the stunning landscape of Ireland.
Great holiday ideas
»Discover a wealth of amazing holiday ideas and activites with our list of things to do. Take your family, friends or someone you love on some great adventures.
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»Start your search for the perfect Irish break now. What's stopping you?
Arts Festivals
Kilkenny Arts Festival was originally founded in 1974 by a group of classical music enthusiasts. In recent years, the festival has broadened its programme to include theatre & dance, classical music, street, literature and visual art and crafts. Underpinning the presentation of events is the commitment to bring work to Kilkenny that would not be seen outside the festival context, and a desire to commission and produce new work from Ireland and abroad. Every year, for 10 days in August, Kilkenny comes alive with a feast of artistic entertainment for all. The 2017 festival is set to be a cracker, so make sure to mark your calendar. TicketsFrom €0
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