text: After getting her cock-hungry twat some hard pounding from behind in classic doggystyle, this pretty hot bitch was already good and ready to gulp down her large dose of hot cum. It was totally awesome watching this bitch getting pounced by this huge black dude in different positions. The sight of her soft pink pussy lips getting stretched open by this guy's thick black cock was something to behold and definitely wank off to. But even the blowjob scene alone, before the hardcore even started is sure to have you reaching for your cock and jerking away to orgasm. In other words, you should see her suck that cock as well before she even swallowed its cum load. Watch the whole move right here!


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A Strawberry Shortcake To Welcome Summer
Most people who have experienced biting into a big, red, juicy strawberry while in Norway agree that Norwegian strawberries are in a league of its own. Wild strawberries have been known in Europe since the Roman era, but they were not commercially grown until the 19th century. Strawberries were used as medicine; its juice was rubbed on old wounds along with salt.
Norwegians are known for the record amount of strawberries they consume: Every Norwegian eats a total of four kilos (around 9 lbs) per year! Filled with antioxidants and containing fewer pesticides than strawberries found in other parts of the world, the berries are first and foremost so tasty because they get picked when they are fully ripe, not a bit before, as is the case with imported berries (to guarantee longevity when transported). Additionally, the conditions in Norway are ideal with long, light filled days combined with a cool climate that lengthens the ripening period, allowing the berries to develop great flavors.
I was lucky to grow up with a big backyard and a big fruit and vegetable garden with rows of strawberry plants, and had the luxury of being able to put my flip flops on when waking up in the morning, go in the back and pick ripe, juicy berries right from the ground and bring back for breakfast. Of course, as a young girl, I preferred eating them for dessert – just thinly sliced and covered in cream and a sprinkle of sugar…
Here I am photographed in my early teens in front of our vegetable garden at home in Norway:
Due to the very mild winter Norway experienced this year, the strawberry season this year is the best in many years. I've been reading tons of articles about strawberries in Norwegian papers and was inspired by the many recipes that have popped up as a result of this fabulous season. Naturally, living in New York, I seek to combine my two cultures; Norwegian and American, and felt a desire to create a dairy free strawberry shortcake. An American classic and family favorite, it's hard not to love this dessert, and with this coming Friday being the first official day of summer, it is the perfect seasonal dish!
I'm happy to say my version turned out perfectly and although I wasn't fortunate enough to have Norwegian strawberries on hand, I found some pretty amazingly flavor packed ones at my local farmer market this past Sunday. The light biscuits get a nice lift and fresh taste by including some lemon zest in the dough, and instead of traditional heavy cream I whipped up coconut cream which added just that extra exotic and exciting flavor to bring the dish all together. If you can't find tasty strawberries where you are this time of year, feel free to substitute with any fresh fruit of your choice, it will still taste delicious!
I urge you to try this recipe and compare it to your traditional way of making them – I bet you won't miss the dairy! :)
3 cups hulled strawberries, sliced in half
1/2 cup sugar
juice of 1/2 lemon
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tsp grated lemon zest
6 tablespoons chilled vegan butter or firm coconut butter, diced
1/2 cup almond, soy or other plant based milk
1 x 14 oz full fat coconut milk *
1 tsp vanilla extract
1 tbsp confectioner's sugar
Start by macerating strawberries: Combine strawberries in a bowl with the 1/2 cup sugar and lemon juice, stir and set aside in fridge.
Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
To prepare batter: In a food processor, pulse together the remaining sugar , flour, sugar, baking powder, lemon zest and salt until well combined. Add the vegan butter or coconut butter, pulsing until the mixture resembles fine crumbs. With the machine still running, add the non-dairy milk alternative gradually, until the dough just begins to hold together and pull away from the sides of the bowl.
On a lightly floured surface, turn out the dough and pat into 8 small round biscuits. Transfer the biscuits to the prepared baking sheet, sprinkle lightly with sugar, and bake about 18-20 minutes, or until golden. Allow the biscuits to cool on the baking sheet.
To prepare coconut cream: *Place can of coconut milk in fridge overnight so that the coconut fat of the milk gathers on top. Carefully open the can and remove the solid "lid" of fat and place in a bowl (you want to whip only the fat/solid mass). Save the coconut juice at the bottom for another time. Add the vanilla extract and confectioner's sugar and whip in a stand mixer until fluffy and thick. Set aside in fridge until ready to serve.
To serve, slice the cooled biscuits in half, spoon some of the strawberry mixture on top of one half, and place a dollop of whipped coconut cream on top and place the other biscuit half on top. Now you've got the taste of summer on your plate!!
Sunny Foods for Easter
Today marks the start of Easter in Norway – Palm Sunday is always an exciting day, as Norwegians look forward to the week ahead when they trek to the mountains in search of snow, sun, skiing, and of course… great food! The Easter holiday is huge in Norway, and always makes me homesick as I never get the same feeling of this celebratory time in my adopted country of the United States. Work always seem to take center stage here, while the opposite might be said to be true in my native country. Life is a little more than your career – it is enjoyment, spending time with family and friends, traveling, getting away from the hustle and bustle and preparing special foods to ring in the holiday.
Food with the color yellow is always popular around Easter. Think Easter eggs, yellow flowers, the color of the sun (which have reappeared this time of year after a long winter) and oranges, which could be said to be somewhat yellowish too. Norwegians eat oranges like they are going out of style for Easter – it is a popular snack food to bring along in backpacks when going hiking or skiing in the mountains. Of course, a little chocolate is appropriate too most likely the brand "Kvikklunsj", literally translated to "quick lunch" and is reminiscent of our Kit Kat bars, but only ten times better :)
I recently came to think of the delicious pastry called "Solskinnskringle" – or "Sunshine Kringle", shaped into a wreath or like a pretzel, filled with orange marmalade, almonds and vanilla custard and drizzled with confectioners sugar. Ever since having adopted a vegan diet, I was curious as to how I would ever be able to eat vanilla custard again, one of my favorite delicacies in pastries. I was so relieved to come across a recipe using cashew nuts that, when soaked and pureed in a blender, turned into a creamy, custard like mousse, and with the addition of vanilla beans, tastes just like the real thing. Below is my interpretation of a dairy free, egg less sunshine kringle – perfect to bake early next week in preparation for Easter weekend! Enjoy everyone!
SOLSKINNSKRINGLE (Sunshine Kringle)
1 stick margarine or 3 1/2 oz coconut butter or oil
1 cup almond milk
25 grams or 1 oz fresh yeast
1/2 tsp salt
1/2 cup granulated sugar
1/2 tsp ground cardamom
1 tbsp ground flax seeds mixed with 3 tbsp water
2 1/2 cups all purpose flour
Vanilla Custard Filling:
2 cups cashews, (soaked in water for 2 hours or more)
1/2 cup water
1/2 cup maple syrup
2 tsp vanilla extract or seeds of 1/2 vanilla bean
1/2 cup melted coconut butter or il
1/4 tsp sea salt
Add cashews, water, maple syrup, vanilla, coconut oil, and sea salt to a high-speed bender. Blend until smooth and creamy. Place in the freezer to set for 2 hours. Your vanilla custard is ready for use!
3 1/2 oz shredded marzipan
1/4 cup orange marmalade
Confectioners Glaze:
1 cup confectioners sugar
2 tsp fresh lemon juice
Preheat the oven to 420 degrees Fahrenheit (210 Celcius). Cover a baking sheet with parchment paper and set aside.
Heat the almond milk in a small pot until warm to the touch, around 98-99F/37C. Crumble the fresh yeast into the milk and mix until combined. In a large bowl, add the salt, sugar, cardamom and flax seed mixture. Pour in the milk-yeast mixture, and start gradually adding the all purpose flour. Combine and knead until you get a smooth dough. Cover with plastic wrap and set aside to rise for about 1 hour.
Pour the dough onto a lightly floured work surface and with a rolling pin, roll out the dough to a 25 x 10 inch rectangle (60×25 cm). Using a spatula, spread the vanilla custard over the dough and sprinkle on the marzipan. Pour dollops of orange marmalade on top.
From the longest side closest to you, roll up the dough like a swiss roll. Shape the dough like a kringle (or pretzel) and place onto the prepared baking sheet. Bake the kringle in the middle of the oven for 30-40 minutes until golden. Cool on a rack.
While the kringle is cooling off, prepare the confectioners glaze. Whisk the confectioners sugar in a bowl with the added fresh lemon juice until smooth and relatively thick. If too thin, add more confectioners sugar. You can add the glaze to a piping bag or just drizzle the glaze over the cake with a fork.
Now you are ready to celebrate Norwegian Easter!
Photo Source: Tine.no
Spring Into the Season With A Delightful Asparagus Tart
Spring has been my favorite time of year ever since I was a little girl. Growing up in Norway, the winters were harsh, long, freezing cold and dark, which made people a bit depressed and not very social. Having day light only for about five to six hours a day will do that to a person. But when the snow started melting, the days slowly were getting lighter and longer and I saw the first snowdrop flowers ("snøklokke" in Norwegian) pop up on the ground and the birch trees blooming, I always turned cheerful and excited for warmer weather to come.
Synonymous with the change of season, came the new produce available to cook with. I've always associated asparagus with spring; the bright green, succulent and tender stalks offer a vibrant color signifying that nature is alive yet again, and provides a wonderful taste and texture to any dish. Besides being tasty, asparagus is also nutritious, low in calories, helps digestion, is rich in fiber and has anti-cancer benefits. Asparagus has been prized as an epicurean delight and for its medicinal properties for almost 2000 years. Only in season from April-May (in some areas through July), make sure you take advantage of picking up some bunches at your local market and hopefully you will want to try out my delicious asparagus tart – recipe below!
1 whole wheat tart dough * recipe to follow
1 15 oz can cannellini or white/navy beans
1/4 heaping cup raw cashews
1 tsp Dijon mustard
1 tbsp pesto * (recipe to follow, or use store bought)
1 tsp kosher or sea salt
2 tbsp fresh lemon juice
2 tbsp almond milk or soy milk
1 lb fresh asparagus, trimmed
1 large Vidalia / sweet onion, sliced thin
Extra virgin olive oil for sauteeing
1-2 garlic cloves
To make bean filling:
Drain and rinse the beans, and add them to the clean bowl of a food processor. Add the cashews, pesto (see recipe below), salt and lemon juice. Pulse the food processor, stopping to scrape down the sides and pulse again. It should look like a rough paste. Pulse a few more times, then sprinkle in the almond milk while the machine is running, helping to further smooth the paste. Season with salt and pepper and set aside. See further down how to make asparagus/onion topping.
To make whole wheat tart dough:
I chose to use whole wheat here for a healthier dough, but you can substitute regular all purpose flour if you'd like. I love how easy this dough comes together, and with only three ingredients (not counting salt and water)! I use this as a base for many of my savory tarts as its healthy, easy and super delicious. Use a scale to weigh your ingredients when baking, it's always more accurate.
About 9 oz /250 grams whole wheat flour
1 tsp kosher or sea salt
2 tbsp finely chopped fresh thyme or rosemary
1/4 cup extra virgin olive oil
1/2 cup cold water
Grease a 9 inch tart pan and set aside. Preheat oven to 400F / 200C.
Mix the flour, sea salt and fresh herbs in a medium sized mixing bowl. Add in the extra virgin oil and mix with a fork. Add in the cold water and knead lightly until it comes together in to a ball.
Turn the dough onto a lightly floured work surface. Roll out the dough using a rolling pin, large enough to fit your tart pan. Carefully transfer the dough into your tart pan and line it neatly. Trim the excess dough off the edges and place the pan in the fridge to rest for at least 30 minutes to 1 hour.
Blind bake the crust: Prick the dough with a fork, then cover with foil and place either dry beans or as I did, decorative rocks (!) on top to keep the dough from puffing up.
Place in oven and blind bake for 10 minutes. Remove from oven and remove beans/foil. Meanwhile make the pesto.
To make pesto:
2 cups tightly packed fresh basil
1/2 cup walnuts, almonds or pine nuts
2 cloves garlic, roughly chopped
1/2 cup extra virgin olive oil
1 tbsp fresh lemon juice
3 tbsp nutritional yeast (I use this in place of parmigiano cheese)
salt and pepper to taste
Place the basil, nuts, and garlic in a food processor – pulse to combine until mixture is coarsely ground. With the motor running, slowly drizzle in the olive oil in a thin stream. Add the lemon juice, nutritional yeast and season with salt and pepper, pulse a few more times until combined. Scrape out into a container and set aside.
To make topping:
In a large saute pan, place 1-2 tbsp extra virgin olive oil with a clove or two of smashed garlic over medium high heat, then add sliced onions, season with kosher salt and saute for 15 minutes or so until caramelized. Remove from pan and add asparagus stalks. Season with salt and saute over high heat for about 5 minutes or so until they begin to soften. Set aside.
To assemble tart:
Spread the white bean/pesto mixture over the tart dough:
Then top with caramelized onions and asparagus.
Place in oven and bake for about 20-25 minutes until tart is cooked through. The tart is equally tasty warm right out of the oven or at room temperature. Serve with a nice green salad and your favorite full bodied white wine – this is absolutely mouthwatering and tastes just like spring!!
Mamma's Cauliflower Soup With a Twist
Although cauliflower is a winter hardy vegetable and is in season for most of the year here, it is summer time I associate with cauliflower soup growing up in Norway. While cauliflower tastes good all over the world, international cookbooks talk about the vegetable growing particularly well in Norway where has a milder taste, due to the abundance of day light it receives during the summer time. Cauliflower thrives in Norway where it has been grown since the 17th century, and such has a long history there. In fact, Norwegians think of it as a "Norwegian" vegetable, although its origins are from the Mediterranean.
Cauliflower even comes in purple!
At my house, my mom would harvest cauliflowers from our garden and make the best, creamiest and simplest, but most flavorful soup that we would enjoy for dinner with store bought "loff" (white baguette). This white "exotic" bread was considered a treat in my house, since my mom always made hearty homemade bread from whole wheat (typically only had at breakfast). Cauliflower soup was considered a "light" dinner for my dad, and while he wasn't always happy (he was such a meat and potato guy) it always brightened my day when I saw this on the table, and remains one of my fondest culinary memories from childhood. Today, cauliflower soup is a traditional dish at confirmations and other celebratory occasions.
Having gone through culinary school and traveled the world, I sought to spice up my mom's (mamma) soup a bit to make it a bit more layered and interesting flavor-wise. Since I no longer use dairy products in my cooking, I chose a thick coconut milk in place of cow's milk or cream, and I also added curry powder to the mix for a bit of a kick. Super simple to make, this soup packs a ton of flavor and is easy to make ahead and easily freezable as well. Try it out and let me know what you think! Velbekomme!
BLOMKÅLSUPPE MED EN VRI (Cauliflower Soup With a Twist)
1 large head cauliflower, cut into thin florets
1 large sweet/Vidalia onion
2-3 cloves garlic, smashed
1 tbsp coconut oil
1-3 tbsp medium hot curry powder (depending on how spicy you prefer it – or you can omit this all together)
6 cups vegetable broth
1 x 15 oz can coconut milk
juice of 1 lime
Salt and pepper to taste.
In a large soup pot, heat the coconut oil over medium high heat and add the onion and garlic. Season with a bit of salt and pepper. Saute until translucent, about 5 minutes. Add the cauliflower florets and coat with the oil and season again with a bit of salt. Add the curry powder and stir until fragrant, about 30 seconds to 1 minute.
Add in the vegetable broth, bring to a boil, then reduce to a simmer, and cook until cauliflower is soft, about 15-20 minutes.
Spoon the soup mixture in batches into a blender and puree until smooth, alternatively use a stick blender in the pot and puree.
Add the pureed cauliflower soup back into the soup put, add the coconut milk along with the lime juice and heat through. Season with salt and pepper, garnish with some fresh mint (Or any other fresh herb you prefer) – and serve!
Fastelavn: Fat Tuesday Norwegian style
I've previously covered Fastelavn, the Norwegian word for Shrovetide, or better known as Fat Tuesday, and how we celebrate it, which you can access here. This day is celebrated all over Scandinavia and has been an event since the 16th century; and is synonymous with one thing: Fastelavensboller, translated as sweet cardamom buns filled with vanilla whipped cream and jam, made from either strawberries or raspberries. In Sweden, they have similar buns, called "semlor" or "semla" (singular) , where they stuff the buns with marzipan and cream. The Danes take this day perhaps the most serious of all Scandinavians, organizing party games for both children and grown ups, dress up, sing and fill the table with all kinds of goodies.
In addition to the delicious fastelavensboller, this day also includes the widespread tradition of the birch twigs, fastelavnsris. Even before Norway became a Christian country, there existed superstition around the birch twigs. The belief was, that birch twigs that still had not grown leaves, had the power of fertility in them. Farm fields, cows and humans were "spanked" (ris in Norwegian) with the twigs to ensure a fertile year. Young girls and childless people especially were treated to the spanking. . When a young man met a young woman on the road, he gently spanked her with the birch twigs. It was also common for couples to spank each other, and it was children's right to spank the grown ups in the morning. The price for the spanking was always a cardamom bun – and here comes the tradition of "fastelavensboller". People will decorate their houses with colorful birch twigs around this time.
As you can read about Fastelavn in my previous blog post I won't repeat more of this information again, but I was, however, particularly excited to develop a dairy free recipe (these cardamom buns do not require eggs either). The toughest part seemed to re-create whipped cream, but was delighted to discover that all you need is some coconut cream, whip that up along with some vanilla extract or vanilla sugar (the more vanilla will cover up the coconut flavor of the whipped cream in case you don't care for this flavor).
The more I bake without dairy, the more I wonder why I ever included this ingredient, as I seem to be able to create better recipes without it, and at the same time eliminate all the bad health effects of dairy. This recipe turned out just the way I envisioned it: light, fluffy and packed with incredible flavor. the coconut cream will be denser than dairy cream but in return, packs a ton more flavor. I can't think of many other dishes that are more delicious. I hope you can limit yourself to eating just one of these- it was definitely a challenge for me!
Makes 8 buns
550 grams or about 2 1/2 cups all purpose flour
100 grams or 1/2 cup sugar
50 grams (2 oz) fresh yeast or 1 pack dry yeast
2 tsp ground cardamom
2 tsp vanilla sugar (or vanilla extract)
1 tsp baking powder
1 3/4 cup almond milk or soy milk
100 grams or roughly one stick of vegan butter (margarine)
almond milk or water for brushing buns
For filling:
1 can chilled coconut cream
2 tsp vanilla extract or vanilla sugar
1/4 cup confectioners sugar
Strawberry jam or jam of your choice, or 1 cup freshly sliced strawberries mixed with 1/2 cup sugar and the juice of 1/2 lemon
To make the buns:
Heat up the almond milk and butter until about 82F (27 degrees celcius). crumble in the fresh yeast in a stand mixer bowl. In a separate mixing bowl, combine all the dry ingredients with 3/4 of the all purpose flour. In a stand mixer, slowly add the dry ingredients to the liquid, and add in the last of the flour and mix for about 10-15 minutes until you have a smooth dough and the dough releases from the bowl. Cover with plastic wrap and let rise until it doubles in size, 1-2 hours.
Remove dough from bowl and knead it a little bit on a working surface, and divide into eight equal parts. Roll them into nicely shaped round buns and place on a sheet tray sprayed with Pam. Cover with a towel and let rise for another 30 minutes.
While the buns are rising, preheat the oven to 420 Fahrenheit (210 degrees Celcius).
Brush the buns with a little almond milk or water, and bake in the oven for 10-15 minutes until golden on top. Cool on a wire rack while making the filling.
To make the whipped coconut cream:
Open the can of coconut cream without shaking it (you can chill the can overnight in the fridge). You want to scoop out the top layer of the thick cream in the can, this is what you will whip. You will have about 1/2 cup of clear liquid left in the can – save this for other recipes where you want some coconut flavor – it also makes a great coconut syrup! Whisk the coconut cream with the vanilla sugar/extract and confectioners sugar until firm, thick and fluffy.
Divide the buns in half and fill them with a big dollop of whipped coconut cream and spoon over a little strawberry jam or macerated fresh strawberries. Dig in and enjoy!! (I omitted the confectioner's sugar topping on mine because I think these are sweet enough)
Scandinavian Burger: Where Beet, Not Meat, Is The Star
The beet is an old cultural plant that has been grown in Europe for over three thousand years but likely arrived in Scandinavia in the 15th of 16th century. Both the red beet and sugar beet stem from the beach beet, which grows wild along coastal Europe. Beets can be round, oval or cylindrical, but more commonly seen is the round shaped beet. Beets come in red, yellow or orange colors – my favorite dish is to make a colorful salad which include all the different types roasted, toss them with some good olive oil, season with sea salt and freshly cracked pepper, drizzle a little good quality red wine vinegar over them and sprinkle with some fresh dill. Norway on a plate!
Beets are used in a variety of dishes in the Nordic countries, as it is a traditional root vegetable with a long history in the Nordic kitchen. Beets are served both warm and cold, the latter regularly in salads, and then there is of course red beet soup; borscht. Cooked, chopped beets are often added to ground meat, boiled beets are served with new potatoes with a dab of butter, and perhaps the best known way to serve these are pickled; either as a condiment to fish or as a topping on open faced sandwiches. I've also seen them pureed with butter and whipped into a cream, and with their bright red color, this not only tastes great but adds beautiful color to your plate. Besides beets being incredibly versatile and healthy with their low fat, high calcium, fiber and iron content, they are also amazingly tasty if you know how to prepare them to maximize their sweetness and underlying earthiness.
Beets are in season from May to November, when they are smaller in size and nice and tender, but they will keep well through the winter, which is why they are so popular in Norway. Regardless of the time of year, avoid selecting the very large beets, as they may not be as sweet and sometimes have a woody center. The leaves on the beet stalks are also very nutritious, and can be chopped up and sauteed with some olive oil and garlic for a delectable side dish. Don't throw these out!
Since I no longer include meat or fish in my diet, I wanted to create a dish that would taste "meaty" without the meat, and much better! I have seen beet burgers on menus in restaurants before, but more often than not, the beets are boiled, then pureed and mixed with whatever other ingredients and fried on the flat top, much like any other burger. The result is generally a mushy mess in the center with an undesirable texture, reminiscent of baby food. The way I decided to do mine, is shred the beets while raw into thin pieces, then saute them on the pan, almost similar to hash browns. The result is a crispy exterior with a firm texture that better replicates the meat version. Simply perfection! When I had my catering company, Fork and Glass, we would make these and sell them in to- go containers at local farmer markets, and we could never make enough of these to serve everyone!
I love using a mixture of golden and red beets in the burgers for both taste and presentation.
I dare you to serve these to your meat eating friends or someone who has exclaimed before how much he/she hates beets – and see if they won't change their mind next time they think of burgers!!
2 cups raw red beet, grated
2 cups raw golden beet, grated
about 1 1/2 cups-2 cups oatmeal
2 tbsp flax seed mixed in 6 tablespoons of water
about 1/2 cup-1 cup sweet rice flour (you can use AP flour if you prefer)
3-4 large shallots, o4 1 large Vidalia Onion, sliced and sauteed/caramelized until soft and golden brown
5-6 tablespoons fresh dill, chopped
3 tablespoons minced fresh thyme
4 tablespoons fresh parsley, chopped
salt and freshly ground pepper to taste
2 tbsp canola or olive oil, for sauteing
Place the grated beet in a bowl, season with salt and squeeze out any moisture. Add the rest of the ingredients, season generously with salt and pepper, and let rest in fridge for about 1 hour.
Prepare a couple of sheet trays lined with paper towels. Scoop out 1/4 cup of the beet mixture and shape into a flat cake with your hands. Place them on a separate tray. Heat the oil in a skillet (I love using cast iron skillets) over medium heat and fry the cakes until golden brown on both sides.
Transfer the beets to sheet trays lined with parchment paper or paper towels until you finish the entire batter.
Besides serving them in the traditional burger bun, these are delicious accompanied with a grain salad or a green salad – topped with vegan dilled sour cream or a horseradish sauce. You can make these cakes the day before and reheat them in the oven. Who needs meat??
Heart Food; In More Ways Than One
For Valentine's Day I thought it appropriate to post about one of Norway's more popular and well known foods: our beloved heart shaped waffles. Soft and sweet, these are not eaten for breakfast, but rather as an afternoon treat or served with coffee at night (0r any time of day) when guests come over. There is something magical about these waffles; they don't fill you up quite the way Belgian or American waffles do, they are more dainty and elegant, as if they belong at a proper English high tea. Simultaneously, they are incredibly casual and inviting; I guess you could say they are just irresistible all around, and everyone I've served these to have been ooh'ing and aah'ing and conversations have been known to go on forever about these creations. You see the waffles served everywhere in Norway; at cafes, bazaars, on the ferry crossing the fjord from one town to another, and if you ever visit a famous Norwegian "seaman's church" outside of Norway you will see them offered for free with a cup of coffee, as a way to comfort Norwegians abroad by providing a familiar and typical flavor.
I've posted about our waffle traditions in more detail before, and you can access that post here.
Since I've changed lifestyles in 2014, I wanted to post a recipe that omitted dairy and eggs in the waffles, and I'm happy to report that you won't miss this at all in this batter. I'm always amazed at how fluffy and light batters are when not including eggs, and the additional benefit is that by omitting diary and eggs is that you greatly reduce the risk of cardiovascular disease ,diabetes, cancer and heightened cholesterol.
Try this incredibly easy recipe that is packed with flavor – I love the addition of cinnamon and cardamom to the batter. To bake these you'll need a special heart shaped waffle iron – luckily these are easy to come by and you can buy one on Amazon for instance, although it may be difficult to come across an old school one like the one I have:
Don't despair – your waffles will taste just as good in a more modern iron! I love dabbing some coconut oil or butter on top of them if I don't have any jam… sooo delicious and sure to please your Valentine! Hope you all enjoy the day and feed your loved one something special tonight… how about these Norwegian hearts???
1 1/2 cup soy milk
1/2 cup rape seed oil or vegetable oil (not olive oil)*
1 1/2 cups all purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
6 tbsps sugar
1 1/2 tsp vanilla sugar or vanilla extract
2 tsp cinnamon
1/4 tsp ground cardamom
Combine everything in a bowl and let rest for 1/2 hour before baking according to your waffle iron's instructions.
Serve warm right away topped with butter, jam, plant based cheeses or cheese of your choice or my favorite: (vegan) sour cream and strawberry jam!
*If you want a light alternative to other cooking oils, rapeseed is a great choice and has experienced a surge in popularity since around 2008. Although technically the same as canola oil, what you see in stores today sold as canola oil has been tampered with and blended with other kot so great oils, somtry to purchase true rapeseed oil from a health food store. Rapeseed oil Is produced from the bright yellow rape plant that grows freely in Norway. Best cold -pressed, the oil can then be used drizzled as salad dressing, or heated to fry or bake. It's low in saturated fat, so has been hailed for its health benefits and also has other nutritional bonuses – it contains omegas 3, 6 and 9, which reduce cholesterol and help to maintain healthy joint, brain and heart functions. As it is high in mono-unsaturated fats, it is one of the only unblended oils that can be heated to a high frying temperature and not spoil its antioxidants, character, color or flavor. Homegrown rapeseed oil has been heralded the 'Norwegian olive oil' but its flavor is more earthy and nutty than fruity.
Sjokoladekake – A Cake That Will Please Everyone
Chocolate cake is the most baked cake in Norway. The reason might be that it's easy to put together, using ingredients everyone most likely have in their cabinet already. Recipes vary, and there are countless versions with different fillings or ingredients, like chopped chocolate, nuts, jam etc. Some choose to glaze their cake, while others just keep it simple and eat it plain, almost like a mix between a cake and a cookie. A lot of times Norwegians choose to bake their cake in a 13X9 inch pan, called a "langpanne" in Norwegian – and the cake is cut into squares, and sometimes topped with a chocolate glaze and coconut flakes (one of my favorites!). This is also easier when baking for kids, as it's easier to hold on to and less messy.
Regardless of what recipe you choose to do, it is hard to go wrong when deciding to serve a chocolate cake to your guests. Most everyone I know, light up when they see chocolate, and the dark chocolate in this cake also has some health benefits (ok, that's a long stretch, I know – but who needs excuses to sink your teeth into this one??)
What makes this cake just a tad more delicious than the average chocolate cake, is the addition of the typical Norwegian vanilla sugar; a vanilla flavored, powdery confectioners sugar that just makes all baked goods so much tastier than when using the more artificially tasting vanilla extract. The second ingredient in this cake is the slight touch of cinnamon which I think go really well with the dark chocolate. If you are not crazy about cinnamon (like us Norwegians), you can of course choose to leave this out of your batter.
I personally find that the glaze is what completes the cake, and while it doesn't have to be super decadent, it has to be smooth and at the right consistency. This one is incredibly easy to work with. Play around with different versions – and try my vegan version below that produces a rich, juicy cake, you will be amazed that the recipe does not contain any dairy or eggs! :)
2 cup all purpose flour
1 cup granulated sugar
3/4 cup cocoa powder
2 tsp vanilla sugar (or vanilla extract)
1 tsp ground cinnamon
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tablespoons freshly brewed, strong, black coffee
2 tbsp brown sugar
1 1/2 cups hot water
1/2 cup vegetable oil
1 cup dark chocolate chips
1 stick vegan butter (about 100 grams)
2 tbsp freshly brewed, black , strong coffee
1 tbsp soy milk (optional)
about 2 1/4 cups confectioners sugar
Preheat oven to 350 degrees Fahrenheit. Grease a springform or 13 x 9 inch baking pan with a little oil and coat with a little flour. Set aside.
In a large bowl, sift together the flour, sugar, cocoa powder, vanilla sugar, salt, cinnamon, baking powder and baking soda. Combine well and set aside.
In a small bowl, combine the coffee, brown sugar, water and oil. Pour the wet mixture into the dry ingredients and whisk quickly until a smooth batter forms. Pour batter into prepared cake pan and bake in middle of oven for 25-30 minutes until a cake tester comes out clear.
Cool the cake on a wire rack while you prepare the glaze.
In a double boiler, melt the chocolate and butter.
Add in the optional soy milk if needed, and whisk in the confectioners sugar until a smooth glaze forms. Spread the glaze evenly over the top and sides of the chilled cake.
Keep chilled or in a cool spot until ready to serve.
Optional: You can divide the cake in two and double the glaze recipe and add in chocolate creme in the middle too for an extra, decadent cake!
Honoring the Sami People on their National Day
Had to reblog this beautiful post by Experience North Cape, in honor of the National Sami Day which is celebrated today, February 6th. The Sami people are our indigenous people who live across Norway, Sweden, Finland and Russia, and they have their own language and music genre (the joik). These two videos showcase how beautiful it can sound!
Originally posted on experiencenorthcape:
Today, the Sami People celebrate their national day. To honor their heritage and culture, I thought I'd share a couple of beautiful joiks sung by a Swedish/Sami artist, Sofia Jannok. For those of you who have never heard this music genre, you are in for a treat!
The following song, Aphi (Wide as Oceans), addresses the struggle over Sami land, culture, identity and the future – issues indigenous people worldwide have in common. It moved me to tears.
Kanelboller – part of a Norwegian diet
You'd be hard pressed to find a Norwegian who doesn't absolutely LOVE cinnamon. One could say 3 out of 4 pastry recipes in Norway includes this delightful spice (exaggerating here and there) , and kanelboller, or kanelsnurrer as some call them (in English we know them as cinnamon buns) is one of the most popular of Scandinavian baked goods. Perhaps it is the warming and comforting sensation one gets from cinnamon that is so appealing to northern people – after all, we spend over half the year being cold. Cinnamon adds a little exotic element to what is otherwise a straightforward cuisine, using what is at hand to create a meal. I am unable to count how many versions I've had of kanelboller; in friends and family's homes, in cafes, at functions and everywhere else you can imagine food being served, and there have been very few I've actually disliked. The key is to get them light and fluffy and moist – the rest will fall into place, because how can you go wrong when adding cinnamon to a recipe?? Spoken like a true Norwegian.
Last year there was a huge uproar among Scandinavian cinnamon lovers, as the EU's regulations stipulated restrictions of the use of cinnamon, citing the dangers of over consuming the spice due to its content of coumarin, a fragrant organic chemical compound in cinnamon, suggesting it to be moderately toxic to the liver. Bakers all across Scandinavia fumed, citing to their history of using cinnamon in their breads and pastries for over 200 years. The Swedes circumvented the regulations, citing that kanelboller were "Tradition food" and were allowed a higher dosage in their food. I find this to be quite funny, but also shows Norwegians and our fellow Scandiavians' attachment to this popular spice.
I've covered cinnamon buns in the past here at Arctic Grub, but I wanted to develop a dairy free and egg less recipe since I decided a few months ago to no longer include these products in my diet. If you think eggs or dairy are needed to make a gorgeous dough – boy, will this one prove you wrong!! In fact, dare I say that this is perhaps the best recipe for kanelboller I've come up with to date?? You be the judge.
I would highly recommend using fresh yeast in this recipe. There is something magical about the scent and consistency of dough made with fresh yeast – something that truly reminds me of being in Norway in someone's kitchen while yet another delightful pastry is baking away. While I am fully aware this is harder to come by in the U.S., I am lucky enough where my local market's pastry department will sell me their fresh yeast by the pound. I suggest you ask the bakery department at your grocery store or bakery – many people are happy to make a few extra dollars selling their base ingredients!
The dough for these kanelboller is truly light and airy- a dream to handle! Another mention is that the spread in the middle should not be excessive – just a thin, even layer is enough. Remember, these aren't super decadent cinnamon buns as we're used to in the U.S. where both the fat and glaze is dripping and one bite seems enough before we deem it "too much" and "I can't have anymore". This is a bun that is not too sweet but that you (unfortunately??!) could eat three or four of in one sitting! :)
For dough:
1 1/2 cup soy milk or other plant based milk
100 grams or 1/2 cup vegan butter
50 grams fresh yeast (or 1 packet dry yeast)
500 grams or roughly 4 1/2 cups all purpose flour
100 grams or 1/2 cup granulated sugar
1/2 tsp salt
1/2 tsp cinnamon
2 tsp ground cardamom
1/2 tsp baking powder
For the filling:
113 grams (1 stick) or 1/2 cup vegan butter, softened
60 grams (1/4 cup) light brown sugar
60 grams (1/4 cup) granulated sugar
Additional vegan butter (melted) and sugar for brushing and sprinkling on buns
In a small pot, heat up the soy /plant based milk and butter until luke warm, around 98.6 Fahrenheit (37 Celcius). Crumble in the fresh yeast or dry yeast if using. In a large bowl, combine half the flour with the rest of the dry ingredients, pour in the yeast milk mixture and add the rest of the flour until a firm, smooth dough shapes. Cover bowl with plastic wrap and let sit in a warm spot to rise for about 1 hour.
Meanwhile, combine the ingredients to the filling in a small bowl and set aside.
Preheat the oven to 425 degrees Fahrenheit (210 degrees Celcius) and spray two baking sheets.
Punch down the dough and roll it out to a rectangle about 15 x 20 inches (40 x 50 cm). Spread the filling thinly all over the dough and start rolling from the widest and closest edge until you have a "sausage".
Using a dough cutter, divide into about 15-20 pieces and place cut side up on the prepared baking sheet.
Cover with a towel and let rise again for about 20 minutes.
Brush the buns with melted butter and sprinkle some brown or regular granulated sugar on top. Place in oven and bake for about 12-15 minutes until nice and golden. Note: If you are a fan of glazed cinnamon buns, you can mix a bit of soy milk and confectioners sugar together until you achieve a thick but runny consistency and spread the buns with these after they have cooled down.

subset: commoncrawl


text:
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WEDNESDAY, June 13 (HealthDay News) -- Children with hip and thigh fractures heal just as well when they have a cast on one leg instead of both legs, a small new study finds.
A single-leg cast offers advantages such as greater comfort and mobility, said the researchers from the Johns Hopkins Children's Center in Baltimore.
It has long been believed that casting both legs and hips was the only way to assure proper healing in young children with hip and thigh fractures.
In this study, the researchers looked at 52 patients, aged 2 to 6, who received either single-leg (24 patients) or double-leg (28 patients) casts. Children in both groups healed equally well without any major complications. Those in single-leg casts, however, had greater comfort and mobility, fit more easily into car seats, got dressed more easily and sat more comfortably in chairs.
The study also found that the parents and caregivers of children with single-leg casts missed an average of eight fewer days of work to provide care.
"The single-leg approach not only appears to be just as effective and safe as double-leg casting in terms of healing, but it also makes the child's life much easier and requires less complicated daily care," senior investigator Dr. Paul Sponseller, director of pediatric orthopedics at Johns Hopkins Children's Center, said in a Hopkins news release.
The study was published online June 13 in the Journal of Bone & Joint Surgery.
Surgery is the treatment of choice for hip and thigh fractures in older children, but patients younger than age 6 do better with casting only, the researchers said. The cast immobilizes the hips and thighs so bones or tendons can heal properly.
More information
The American Academy of Orthopaedic Surgeons has more about thigh fractures in children.
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Police are responding to reports of a bank robbery in Beckley.
The robbery happened around 9:25 a.m., Friday at First Community Bank on Citizens Drive in Beckley.
59 news has a crew on scene.
There are no reports of how much money was taken or how the suspect got away.
Stay tuned to 59 News for the latest.


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My husband and I could not be more happy with our experience at the Paragon school. They understand that the world will not always adjust to our children, our children need to adjust to the world. They have high expectations and goals for all of the students. My son completes an amazing amount of work in a week and is constantly being challenged. The staff at this school is amazing.
Based on the tuition of this school, we had high expectations for our child. However, after receiving low grades at the end of her 2nd year of 4th grade there, I am left baffled. With one teacher for every 3-4 students, there should be no reason for this. Then I am told that the reason is that she is falling behind. This might be expected in a large classroom setting, which is why we brought her to Paragon. Also, I am paying for her to be in class 5 days a week, 8 hrs a day, not take field trips, which cost extra. I also don't agree with the way they discipline. To tell a student monday that they cannot go on the field trip(one of many) on Friday is absurd. Do they really know about autism? Now the child gets to obsess about not being able to go all week and is still expected to concentrate on the school work. Having extra-curricular activities (during school hours of course) when the parent has to work is ridiculous. We have to take time off of work in the middle of the day to go see our child in a play. I'm all for the kids having field trips and doing plays, just not during the time that I'm paying(ALOT) for my child to get an education. In closing, PARENTS BEWARE!
It was the review on May 20th 2012 which compelled me to write my own review of this school. I am sorry this person felt the need to dispute other peoples positive reviews of the school... This will be my son's second year at Paragon. He was in the public school system prior to attending Paragon and he was unable to complete work, he sat under a table in class for alot of the day and screamed every morning before school. He was very anxious and had low self-esteem. Thankfully, this is no more. We have seen an amazing change in our son since he began at Paragon- he actually enjoys school now and makes great grades! He has friends! He comes home and does his homework without issue! He participates in after school clubs! None of this happened before Paragon. I used to be afraid for what the future held and now, thanks to Paragon, that fear has been replaced with hope and excitement!
I would like to re-affirm that the post of 5/9 was done by a parent and that it reflects our opinion of the school. We are delighted with the school and the progress our daughter has made since being there.
The review posted on May 20th is both inaccurate and slanderous. After reading the guidelines for this site, I wonder why these posts have been allowed to persist.
This is my daughter's first year at Paragon, and my husband and I could not be happier with the progress she has made. We started with many behavoir issues and she was well below her grade level.The staff is very professional and promotes a drama-free enviornment. I'm happy to say the behaviors are under control, the school has surpassed my expectations academically and best of all, she is very happy.
Our child struggled academically and behaviorally in the public school system. The public school he went to did everything they could to help him but, they lacked all the necessary resources as well as having large classes. We also looked at charter schools but, too many were closing. We placed him in this school and immediately he was coming home and telling us he LOVED school! He is learning to be flexible, accept responsibility for his actions and there is no more pulling hair out at homework time. He just comes home and completes it. This school has helped him so much that our quality of family life has improved greatly! We think so highly of this school that we will be starting our other child there in the fall.
I love this school! I've looked for the best placement for my child ever since kindergarten without much luck. Public schools were only as good as the individual teacher, and many did not have enough training or experience working with autistic kids. The charter school we went to was much better, but did not have as much emphasis on academics as I would have liked. I finally decided to try a private school, and I am so glad I did. This year has been the absolute best year we have ever had at school. I recommend Paragon to anyone in the Orlando area who has a child with Aspergers/high functioning autism.
My son has been going to Paragon School for 5 yrs now since its inception. I have nothing but praises for the all the staff especially the teachers who believe in our children and their potentials. My son has improved tremendously academically beyond our expectations. While the school focuses on academics, they do not fail to address the behavioral needs of the child too. My son had a problem with accountability and thanks to his teachers and the behavioral analyst, he has improved tremendously. I have to say that it is a mutual effort at school and at home to make it a succcess. I highly recommend this school especially for those with Asperger's syndrome.
Our son has attended The Paragon School for 3 1/2 years. When we arrived, our son couldn't sit in a classroom, didn't listen and used aggressive language. In just a few short weeks he was sitting at his desk, participating, listening and learning. We no longer deal with his aggressive behavior/language. The school is highly structured and meets the need of each child academically, socially and behaviorally. We had tried private and public school options and utlimately moved our family from Connecticut to Central Florida to attend this school. If you are looking for a school that is focused exclusively on high-functioning Autistic and Asperger's children, The Paragon School is the only one out there. It has saved our son as well as our family. Today he is flourishing and learning. We look forward to family time, we don't dread it anymore. All this is a testament to The Paragon School - great teachers, great adminsitration all making great kids. It's the best!
Paragon has been a Fantastic Experience for my son. Reading the previous postings, I'm sorry to hear any child had a bad experience - but ours has been nothing even close to this. Our child had strong issues in public school where the teachers tried their best, but were not equipped to handle his needs - nor did they really have the time. Military Discipline?? Hardly.. High Expectations - Absolutely!! And the school EXPECTS the students to CONTROL THEIR OWN ISSUES, and for the most part the kids respond to this can can do so. I appreciate the teachers, staff and principal and other parents and consider all of them part of a larger familty - not just a school, which is a huge difference in my son's life.
My son goes to Paragon school and I have to say, they have made a life changing difference in his life. ALL of the staff there are caring professionals that create a place where autistic students can learn and in turn, have a more satisfying life. My son's self esteem has never been better. He has been held accountable for his actions and has been more atttentive to learning. He used to avoid a challenge, but the staff there doesn't accept that, they make sure the kids have the support to start from their current level and advance from there. My son has received detentions and some very firm expectations at time, and it has worked wonders. He now has much more appropriate behavior. His emotional level as well as learning has improved in a very short time. We have experienced varying enviornments for our son, from the worst where the school reacted to behavior issues mainly and didn't achieve much academically, to one that tried to focus on academics but did not address the behavioral needs of the child. Paragon has loving, caring professionals that create a high functioning expectation of behavior so that learning can happen and students can reach for their potential.
This is my second time rating this school. I hope my review goes through this time! This school is basically a military school for children with autism. My Child started this school as a child who loved school and had no behavior problems to a child who came home daily with headaches and tears from being bullied by the staff and having all day detention. (Where I come from that is called a in school supspension). While in detention he was bulled by the staff. When I asked what was going on the response I got from the teacher was "---- knows what he did". When I complained he was asked to leave base on "the staff is AFRAID to work with him". He is now at a new school and back to his happy self loving school again. Sadly he now has to see a psychologist to get over the trama that was allowed to be done to him while being bullied by the staff! This school deserves a score of -1000. Biggest regreat of my life is that I paid them to bullied my child.
Community ratings and reviews do not represent the views of GreatSchools nor does GreatSchools check their accuracy or verify the reviewers' identities. Use your discretion when evaluating these reviews.
The Community Rating is the school's average rating from its community members (e.g., parents, students, and school staff). The highest possible rating is five stars; the lowest is one star.
928 Malone Drive
Orlando, FL 32810
Phone: (407) 644-1546
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Not too long ago, I came across an article about a proposed bill in Missouri. This new bill makes it illegal for a pregnant woman to be coerced into having an abortion. Per the new bill coercion could be "physical harm, or a threat to evict, fire from a job, or withhold financial assistance.
While I think this is great – no one should be forced into doing something she isn't comfortable with – I couldn't help but think why aren't they debating a bill that makes coercing a woman into adoption illegal too? I wonder if these state officials are even aware of how much coercion still goes on in adoption nowadays. I think many people think that coercion is no longer happening; that it is a thing of the past. But, sadly, coercion is still happening way too often.
Expectant mothers need the ability to be able to make an informed decision without having to be worried about being coerced or tricked into doing something she isn't comfortable with.
I've heard some people say that these women are adults so they should be able to tell when they are being coerced but when you are in the midst of an unplanned pregnancy you are overwhelmed, stressed, and might not be thinking clearly and might not even realize that they are being coerced.
Although in this post, I'm writing about coercion by adoption agencies and adoption professionals, I should mention that not all coercion is initiated by adoption agencies or adoption professionals. Friends, family members, significant other, etc. can all pressure an expectant mother to make an adoption plan.
The above mentioned bill has already passed through the Missouri House and will now move to the Senate. The bill would also require pregnant women considering abortion to have ultrasounds prior to the abortion.


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AgWeb.com will have complete coverage and analysis leading up to and following the release of the March 9 USDA World Agricultural Supply and Demand Estimates as well as the March 30 Grain Stocks and Prospective Plantings reports.
Below are some pre-report estimates and insight. Check back to see more news and commentary on the days of the reports.
China's Meat Demand Boon to Corn, Bean Producers
Feeding 1.3 billion people is no easy feat. U.S. agriculture should benefit from China's demand.
2012: Biggest Corn Acreage in 68 Years?
This year looks to be a record-breaker for acres planted in the U.S.
More Corn, Lower Prices in USDA Outlook
The corn market is working. Expect record-high corn prices in 2011-12 to drive corn acreage and production to record highs this year.
Analysts Call USDA's 2012 Soybean Outlook Reasonable
Corn and soybean prices this year will favor corn over soybeans as producers pencil out their enterprise budgets.
Worst Kept Secret: 94 Million Acres of Corn
The Ag Outlook Forum revealed some much expected market data this week.
USDA's Corn, Soybean and Wheat Estimates
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The Young Ones is a British sitcom, broadcast in the United Kingdom from 1982 to 1984 in two six-part series. Shown on BBC2, it featured anarchic, offbeat humour which helped bring alternative comedy to television in the 1980s and made household names of its writers and performers. In 1985, it was shown on MTV, one of the first non-music television shows on the fledgling channel.
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Congratulations: You ditched those cigarettes! But now your jeans are feeling snug. Blame it partly on the fact that your system is free of nicotine, a stimulant that supŁpresses the appetite. The other culprit: You may have a newfound appreciation of food, says Karen Cropsey, clinical psychologist and associate professor of psychiatry at the University of Alabama at Birmingham. In studies, recent quitters often report that food tastes better -- probably because they can breathe easier (taste buds are affected by olfactory cells). Former smokers may also start substituting food for cigarettes. That can result in an average weight gain of 10 pounds after about six months, Cropsey says. Giving up alcohol may produce a similar effect: A recent report in the journal Addictive Behaviors found that alcoholics in recovery often have a sweet tooth.
Outsmart it: Skip the fatty foods and concentrate on nutritious choices, like whole-grain pastas, breads, and cereals; vegetables and fruits; lean meat; fish; and dairy. After six months of healthy eating, you'll generally drop to within a few pounds of your prequitting weight, Cropsey says.
Also, take advantage of your improved lung capacity and energy levels and set new fitness goals. Train for a 10K. Try a new sport, like tennis. Or follow the lead of Christine Stewart, a stay-at-home mom who gave up all alcohol almost a year ago, started a regular program of walking, yoga, and weight lifting, and has lost 35 pounds. To keep herself motivated and successful, Christine puts a sticker on her calendar for each day that she works out. "My goal is to see every square covered by the end of the month," she says.


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April 6th, 2011
What do you think is the biggest difference between informal and formal education? How can we implement the varying pedagogies into everyday education?
- 14 notes
- Tweet
- ivanda answered: when one teaches don't ask "How can i teach him/her the standard information?" but ask "How can i bring out the best in him/her?"
- thingsforteachers answered: Informal education, to me, is anything learned outside of the traditional classroom.
- realcleverscience likes this
- otutotu answered: Aaah, this is my BA thesis :)
- thescenarist answered: In my experience, informal education requires the student to actively seek out information rather than having it recited to you.
- bedroomastronomer answered: for the uk its uniform, stripping away your sense of identity and making you feel like your in some sort of prison, also having to say sir,ms
- afro-dominicano answered: Mae it fun, interesting, and most of all, digestible.
- positivelypersistentteach answered: I think by getting the community involved and giving students opportunities to learn outside of the classroom
- positivelypersistentteach likes this
- earthandspacequest posted this


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Don't miss this important opportunity to interact directly with Cisco Experts over lunch. On Monday, Tuesday and Wednesday you can join a Cisco expert and your peers in small groups over lunch talking about technical topics of your choice. Table Topics discussions offer a fresh perspective on the issues that everyone is talking about at Cisco Live. Want to start a discussion on a new topic? Grab an open table and post your topic so other interested attendees can join in. These are your sessions. You set the agenda.
Please note: Table Topics is a free, walk-in event for full-conference pass attendees. Pre-registration is not required, but seating and lunch is based on availability so arrive early. Add Table Topics to your schedule so you don't miss out.
Sample Table Topics
- Arbor DDoS
- Cisco Contact Center Express Best Practices
- Cisco ISE and Identity Best Practices
- Cisco Nexus 1000V Virtual Network Overlays
- Cisco ONE Open Network Environment: Bringing the Network to Applications
- Cisco Prime for IT
- Cisco TelePresence and Enterprise Video
- Cisco UC Deployment Issues and Solutions
- Cisco UCS Manager and UCS Central Best Practices
- Cloud Security
- Data Center Migrations from Cisco Catalyst 6500 to Cisco Nexus
- Private Cloud Architecture
- Wireless LAN Troubleshooting: Wireless Technologies


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Wow! That was fast! "Big Bang Theory" actress Kaley Cuoco, has confirmed that she is engaged to her tennis star boyfriend Ryan Sweeting. Ryan popped the question just three days after they walked the red carpet together at the Emmy Awards in Los Angeles. The actress was spotted with a massive diamond ring on the …
Copyright – Weld AM FM Gossip 2013. If you see this content on any other website, it has been stolen. Please report.
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3D Basic Version 7 is the low-cost edition of this premier drill design product, perfect for smaller school bands or those with a budget crunch who want to improve the efficiency of their field drills. For over 20 years, Pyware has been used by high school, college, university, and other corps units around the world, helping Drill Directors and Designers create and distribute their formation ideas to the performers. It's even been used for Super Bowl halftime shows, opening and closing Olympic ceremonies, college bowl games, major parades, in movies such as "Drumline", and even on Broadway.
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realizing too late i was supposed to chop the white chocolate so i doubled everything in the batter except the chocolate chips and they came out great! next time i will cut the orange extract to 1/2 tsp as it was a little over whelming. over all very good i will make again!
White Chocolate-Oatmeal-Raisin Cookies
affj1159 Posted: 03/20/13
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I have this collard for my dog. I don't usually believe in pinch collars but our new dog defintately needs it. He would normally pull with any other collar but this settles him down.
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Alexander Rose San Marino Curved Top Companion Set With Cushions
Reference No: 2332
Woven Love Seat
The San Marino Range uses 3mm Viro synthetic weave in Red Pine. It is insensitive to all weather conditions and very easy to maintain.
A high quality, woven lovers chair in a soft brown coloured all weather wicker. The chairs have a nicely curved back & there is an integral table and handy storage shelf. The chairs come with oatmeal cushions for extra comfort. It is compatible with the Colonial range as it uses the same red pine viro weave & oatmeal cushions.
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Categories > TV > Doctor Who
Tossing his jelly babies1 Reviews
The Doctor will never make that mistake again. (Fourth Doctor & Romana II.)
The Doctor ambled down the Alley, making inroads into a bag of sweets. Romana trailed behind, peering into shop windows at heavy books and arcane implements.
She nearly crashed into him as he stopped in his tracks. His face was grim as he ducked into a narrow space between shops. She followed.
Relief washed over his face as he spied a dustbin. He lifted the lid, spat out a mouthful of candy, and threw the remainder of the bag in after.
To Romana, he muttered darkly: 'If I ever think of buying jelly babies from Bertie Bott's again, shoot me.'
Doctor Who (c) the BBC; Harry Potter (c) J.K. Rowling.


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it's all in your head, be glad you're not dead .. god weeps for your soul, while you drown in your bed kiwi. 20. chicago. photographer. 5|3|1212|2|12 ♥
foREVer ♥souls have come
NEVER TOO OLD! #dinosaur #chickennuggets #nuggets (Taken with Instagram)
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If I knew how to work an oven I would have these for every meal.


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HOME MLB Atlanta Braves Gear Atlanta Braves Mens Atlanta Braves Mens Jackets over $60 (29 items) Product ID: 954478
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The feeling you get when the Braves hit one out of the park is indescribable. Before you know it, you're jumping out of your seat, screaming "Go Braves!" at the top of your lungs. It's as if some unseen, dormant force within you wakes up and turns you into an Atlanta cheering machine. Make sure you look the part of a dedicated fan by showing up to the next game in this Red Zone jacket. Featuring a twill team logo at the left chest, a twill team name embroidered at the back and contrast panels along with contrast piping, this pullover jacket will let you boast that Bravos fervor as it protects you from the cold.
- 100% Polyester fabric
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Henry, Jessie, Violet and Benny used to live alone in a boxcar. Now they have a home with their grandfather and are spending the summer traveling on a train--in their own caboose, Number 777. On the trip, they encounter a strange mystery surrounding the history of their caboose!
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The Curtis Institute of Music occupies a vibrant urban campus in downtown Philadelphia along Locust Street, stretching from its main building, a stately 19th-century mansion on Rittenhouse Square with distinguished architectural history, to the new Lenfest Hall, located two blocks east. Curtis Summerfest takes place in Lenfest Hall, opened in September 2011 at 1616 Locust Street.
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This budget priced Metallurgical Microscope series features two models, one with reflected light and the other with both reflected and transmitted light. These microscopes are ideal for work on opaque samples. The advanced features and precision optics make this an outstanding value.
The viewing head is Seidentopf and trinocular with an erect imaging, multi-coated transmission prism system. Its angle of inclination is 30 degrees, it rotates 360 degrees, and the interpupillary adjustment is from 55- 75mm.
The nosepiece is quadruple with reversed ball-bearings. Both models are supplied with four DIN Plan Achromatic long working distance objectives, 4x, 10x, 25x and 40x. A graduated mechanical stage (185 x 140mm) with low position fine focus controls, graduated to 2 microns per division allows for comfort and ease of use. The Abbe Condenser 1.25 N.A. has an iris diaphragm, easily centered spring loaded knobs and is focusable with a rack & pinion mechanism.
There is a dual halogen illumination system, upper and lower, each 6v 20w variable quartz halogen on model #1242. The transmitted illumination provides for Kohler illumination and is supplied with blue and neutral density filters and centerable knobs. The incident illumination system includes condenser, iris diaphragm; four-color filter wheel (yellow, green, blue, & neutral) and polarizing filter.
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Melodie from Souvenir d'un lieu cher originally for violin and piano. Transcribed for cello and piano by Jeffrey Solow.
Publisher: International Music Co.
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Times like this are when I find myself yelling at my computer.
As a journalist I understand wanting to get the scoop but you look like a frigging IDIOT when you jump the gun before things are set in stone— JUST SAYING.
Ok, rant over.
I wouldn't be so anxious if it wasn't for losing six straight. I am fucking hating on you castillia. AND your even on my...
so. confused.
i just don't know who to believe anymore..


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Jack's Mannequin Review: From A Distance
Posted by Charlee Redman on 10/13 at 05:36 PM
"Maybe the world will look like this forever", sang Jack's Mannequin pianist Andrew McMahon to a large, enthusiastic crowd Sunday night at Recreation Hall. Although the world of rich melody and pervasive energy created by the band ended all too quickly, it was a lively, sonorous retreat for a little while.
The band started off with "Dark Blue", one of the singles from its first album Everything in Transit. A crescendo of rumbling, rolling drums crashing into the chorus could be felt even in the bleachers. They carried this energy through the entire show, both in the intensity of more subdued songs and in the fast beats of "Spinning" and "The Resolution"—selections from Jack's Mannequins most recent album The Glass Passenger. McMahon often stood up and sat down impulsively, as if he had so much passion for the music that he just couldn't stay confined to his stool. Later in the show, he climbed on top of his piano, singing to the audience from on high and stomping on the keys with gusto.
While the faster songs displayed the band's animation and liveliness, it was when they slowed down and savored the harmony present in McMahon's songwriting that they performed the best. "Swim", another song from The Glass Passenger, was the first moment when the band came together to present a beautifully flowing melody. The swaying triple meter and stately descending piano line gave way to rippling arpeggios and guitarist Bobby Raw's precise playing.
"Rescued" and "Me and the Moon" (a flashback to McMahon's first band, Something Corporate) also displayed the band's ability to create powerful, building harmonies that mirror the emotions of the lyrics. The enveloping melody of "Me and the Moon" told a domestic narrative, describing a failing relationship in which the wife finally breaks free from her husband. McMahon's full tenor voice rose and fell with the music, declaring willfully and then gently intoning the wife's words: "I am a butterfly, and you wouldn't let me die."
Two longer songs showed McMahon's talent at the piano and Raw's dynamic guitar parts—a side of the band not usually visible on its recordings. The two-part song "MFEO" had a bright, whimsical first section "Made for Each Other" that transitioned into the more reflective, piano-driven piece "You Can Breathe." The clear, elegant tones and soft percussion cradled McMahon's tenor as he briefly alluded to U2's hit "With or Without You" in the middle of the song before returning to the rousing chorus for the last time. Another crowd favorite from Everything in Transit, "La La Lie," featured McMahon on harmonica and a bridge passed seamlessly between the control of the piano, harmonica, and guitar.
Bobby Raw's moment really came during the encore, in the form of an impressive solo in "American Girl," a cover of the popular song by Tom Petty and the Heartbreakers. This focus on the guitar was one of the ways the band proved its flexibility and skill. For the most part, the live performance sounded strikingly similar to Jack's Mannequin's records, but variation in the delivery of the lyrics and music and an emphasis on dynamics kept the songs interesting. This similarity to the sound on the albums is a compliment to the musicians' skills and cooperation rather than a criticism – they incorporated fresh techniques into strong material. It was, as McMahon sang in "The Mix Tape," "a symphony of sound".
Author: Charlee Redman
Bio: Charlee Redman is currently a sophomore studying English and French at Penn State. She enjoys reading, writing, listening to music, making ambient noise with the local band The Roaring Kittens, walking, and drinking lots of coffee. Although she likes many styles of music, some of her favorites are folk, indie, classical, and electronic. Her favorite bands at the moment are The National, Iron & Wine, Of Montreal, and Radiohead.
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Item Writing
Collecting Items for BCSP Examinations
BCSP started chartering item writing teams in 2002. Today, BCSP has chartered eight teams that assist in the contribution of many items to the BCSP items banks each year.
Chartered item writing teams collect examination items from certificants who are actively engaged in safety practice. This ensures BCSP's examination items are relevant to current safety practice.
Each team meets a minimum of two times per year for at least four hours each session. All items compiled are submitted to BCSP for review and acceptance into the item bank. Recertification points are awarded at the end of the team's charter period based on the number of items accepted into the BCSP item bank for each team.
The team reviews each item to make sure the item is correct, relevant, current, and usable. Each item submitted must also have a valid reference listed. When the items reach BCSP they are evaluated and, if accepted, they are placed into the BCSP item bank for possible future use. In 2011, 525 items were accepted into the BCSP items banks.
Item Writing in 2013
BCSP only accepts items as they are needed, and Recertification Points are only awarded for accepted items. Please contact Andrea Kamradt, BCSP Examinations Manager, for information on which certification examination items are currently being accepted by BCSP.
References need to be documented not only on the item writing form, but also with a copy of the referenced book's cover, copyright page and the exact page(s) where supporting documentation for the question you are submitting is located. Many of the references used are older and this will help BCSP document the exact reference and location of the content that supports the question. If this information is not submitted with your draft item, it will not be accepted into the BCSP Item Bank.
Recognition for Years of Service
BCSP would like to thank the East Pennsylvania Item Writing Team for their effort. This team was chartered in 2007 and completed five years of service in 2011. Many CSPs have contributed items since 2007 and we are very grateful for all of your time and effort through the years.
BCSP would like to recognize the team for their service and especially thank several of the team members that have completed five years of service. Each member will receive the award for their service years from their team leader.
BCSP appreciates all of your help.


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open your activity monitor in the utilities folder and see what the name of the process that is using the cpu the most. let us know, and that will tell us how to proceed.
I have a G4 Powerbook running 10.3.9 and the machine runs ever when it is sleeping. The activity monitor show that my CPU (the finder value) is at 95%!!!
I have tried
reinstalling OX 10.3.9
and Nortan antivirus
has anyone got a suggestion?
open your activity monitor in the utilities folder and see what the name of the process that is using the cpu the most. let us know, and that will tell us how to proceed.
Digital Audio G4/1.467ghz, 1.5gig ram, 16x Superdrive, 256mb DDR3 AGP 6800GS, zip, 2x500gig raid0 for 1tb on sonnet tempo trio, 10.5.4
the finder is running at anywhere from 55% to 95%
do you have any menu items in the Finder's menu that is not part of the OS one that come when you first set up the mac. I know that I have MenuMeters runing on my G3 PowerBook runing 10.4.7 and ir runs at right about 5 to as much as 50%. Now what you might try is runing Cocktail. Because ever so often my CPU loads hit as high as 8.8 load. When it hits this high I just kick in Cocktail in and then have it run and then reset my system when back up loads back to below 1. hope that helps.
The Cam Report all about Mac Software and hardware and Gameing and Reviews The Cam Report, keeping an eye on eveything Apple.
This is the RSS feed for those on the go.
We are Microsoft of Borg. You will be assimilated. Stability is irrelevant.
Where _you_ want to go to today is irrelevant. We will add your currency to
our own. Bend over right now. Resistance is futile.
Only Apple provides 'Finder's menus; the menus listed along the right side of the menu bar (whether 'Finder' is the front most process or not) are not 'Finder' specific, and are managed by 'SystemUIServer'.
'I just kick in Cocktail in and then have it run and then reset my system' - 'Cocktail' has nothing to do with 'SystemUIServer's handling of Apple's and third party's (right side) menu bar menus.
However, using 'Cocktail' to clear 'System' and 'User' caches, and deleting all rotated log files - via the utility's 'Files' toolbar menu item button icon; and then manually trashing any large '.log' and other files in the '/Library/Logs/' and '~/Library/logs/' folder's sub-folders - before rebooting (restarting) the Mac, may be a possible solution.
My condolences on your installation and use of 'Norton Anti-virus'.
I'm on an iMac G5 running 10.3.9. The culprit on my machine is some root process called "lookupd".
You can launch Activity Monitor to confirm, then quit the process from within Activity Monitor. Saves from rebooting the system.
open terminal
run : top -o cpu
this will show cpu intensive jobs on top.
If I remember right (when i had 10.3.9) the bug was fixed in Tiger. The lookupd has to do with logging and such.
I found a post at Macintouch that seems to fix a similar problem.
Originally Posted by Steve Klein
Mac Pro Dual 2.8 Quad (2nd gen), 14G Ram, Two DVD-RW Drives, OS X 10.9.1
2006 Mac Book Pro 2.16 (first Gen) OS X 10.7.5
2TB Time Capsule, 2 TB
Black, iPad (3rd Gen) 32G Black


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Rounds Preview: Models for Cancer Care Success
This article appears in the October 2012 issue of HealthLeaders magazine.
Editor's note: This piece is an excerpt from a full case study that is available as part of an upcoming Rounds Event, Cancer Service Line Leadership: Baylor Health Care System.
Cynthia Robinson-Hawkins, RN, remembers when she got her cancer diagnosis 23 years ago. She was a labor and delivery nurse at the time and even with her clinical training, was just as unprepared as any patient. "I didn't know anything about cancer and all of sudden you hear 'The Big C.' You have cancer," she says. "I didn't know where to go, what was going to happen, or who was going to do what. I didn't know anything."
ROUNDS: Cancer Service Line Leadership: Baylor Health Care, Dallas, TX
Date: Nov. 6, 2012 >>>Register today
That experience is not unusual even today in cancer treatment, which can be a disconnected, confusing chain of appointments, tests, and results that can quickly overwhelm a cancer patient. Now in her role as manager of the patient navigation program at the Baylor Charles A. Sammons Cancer Center at Dallas, Robinson-Hawkins wants patients to be focused only on beating cancer, not on fighting through the treatment itself.
"I tell patients that they should not be worried about who, what, when, where, and how," she says. "They should be focusing on their cancer and getting well because we all know that the stress of cancer or the stress of trying to figure out where to go and what to do is not helping you overcome your disease."
Comments are moderated. Please be patient.
jkuriyan (10/23/2012 at 10:33 AM)
I think we have a similar position at a health system in Albuquerque and has proven to be extremely popular with patients and their families. I did notice a flaw in our system in Albuquerque while I was involved in the care of a cancer patient. While the navigator was excellent at guiding us through all the steps we tend to rely on that person entirely and that is not always optimal. While the navigator can help us through the system we are never told that there may be other specialists elsewhere that could provide better and superior treatments. In other words, recommedning a second opinion from a good tertiary system.
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On qrp-l.org, there's been a discussion of the J-Pole antenna. There were various short, incomplete explanations of how it works, some comparing it to a Zepp antenna. I can see the similarity to a Zepp, but must also admit that my understanding of how it works is incomplete.
Fortunately, Gary, N3GO, has done a very thorough analysis of the J-pole titled "From a J to a Zepp: The truth and its consequences." While I haven't puzzled through it all yet, it looks like a very thorough analysis, and includes a number of observations that the author says appear to be contrary to popular opinion:
- Adjusting the feedpoint "tap" is not the proper way to tune a J-pole.
- 300 ohms is the optimal transmission line impedance to use in the construction of J-poles.
- 300 ohm TV twin-lead is minimally susceptible to RF current induced in the feedline coaxial cable, enabling the J-pole to perform well without a balun.
- The "stub" portion of the J-pole is electrically longer than a quarter wavelength.
- The J-pole "shorting bar" can be connected to an earth ground reference if and only if a balun is employed at the antenna feedpoint.
- The velocity factor is the most critical transmission line parameter to consider when designing J-poles.
- J-poles are easy to build, and tune (even by the inexperienced). As a consequence, they are easy to reproduce.


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Vineyard & RMH Wines
"A difficult grape to grow, this native of the Burgundy region of France achieves greatness in only a handful of places worldwide, and the Russian River Valley is one of those places. Our Pinot-perfect climate combined with an amazing complexity of soil types, results in wines that reflect their individual sites but share a common thread. Aromas tend to be bright, focused fruit, ranging from wild strawberries and raspberries to red and black cherries. Notes of cola and baking spices are common. In the mouth they are rich and velvety, with their high degree of ripeness, kept in check by bright acidity."
Russian River Valley Winegrowers
Our location in the heart of the Russian River Valley, low on the ridge bordering the river, at the foot of Mt. Jackson, yearns for the Pinot noir grape. In 2010, we converted one small part of River Myst Haven to an organically grown vineyard featuring this gem of a grape.
The vines are growing beautifully and are being well cultivated by Rick Moshin and his crew from Moshin Vineyards Winery (our partner and good neighbor), maker of some of the finest wines in Sonoma County. Starting with a small initial harvest on August 26, 2013, we expect this small piece of our paradise to produce a wonderful wine.
Also, staring in 2012, we began acquiring some wonderful Pinot noir grapes grown just up the road, within walking distance of River Myst Haven. This inaugural crush launched our RMH Wines label, which will continue to develop as we find the just the right inspiration, of grapes and location, to manifest the perfection of the Russian River Valley.