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Tom Peckitt on PaTina Turner (8B), Earl Crag
UKC News, Mar 2013
© Tom Peckitt (Screen shot from video) Tom Peckit has added an extremely thin looking new problem to Earl Crag, Yorkshire.
His new problem is a sit-start to the existing crimpy wall climb of Handy Andy's (V7), and Tom has named it PaTina Turner and offered a suggested grade of 8B.
Tom told UKC:
"The sit start to Handy Andy's at Earl attracted my attention late last year but never seemed to be in condition when I visited. On at least half a dozen occasions it was sopping wet, whilst the remainder of the crag was dry - incredibly annoying.
I haven't been counting but I've probably had about half a dozen good sessions on it and could/should/wish I had done it several sessions earlier. The subtlety and skin thrashing nature of the problem thwarted all of those efforts until today.
It involves a hard move from sitting to a small, crimpy and painful pinch with the right hand. The foothold is pretty terrible and it took a while to figure out 'micro-beta' to help it stick. On so many occasions I thought it was secure only for it to pop on the next move. Then you have to place your left heel by your left hand and pull through to a foothold used on Handy Andy's. A couple of tricky moves and a tough cut-loose and you're joining the stand up. I think the problem had seen some attention over the years and it's satisfying to get it done, if not rather painful!
As usual, it always feels easier on the send than first envisaged but I'll stick my neck out and go with the 8B grade."
There's a short video of Tom on the problem, which he told us about:
"The vid shows multiple attempts...I could have added quite a few more failures to be honest! Please excuse the crap footage but I do have a proper HD camcorder in the post. It'd be nice to go back and get some different angles at some point."
VIDEO: Tom Peckitt on the sit start to Handy Andy's
We asked Tom if he had been up to anything else recently:
VIDEO: Whitehouses
Tom added an important point about a hold on the problem at Earl Crag:
"Not that anyone really does but just in case; just a polite request to try and avoid using the pinch hold as a foothold. It's quite flakey, which is fine for a handhold, but there's a chance it could snap or alter if used as a foothold. There's absolutely no need to use it as a foothold as plenty of alternatives but worth pointing out. If it did break it would probably leave a better hold, but no one wants that do they?"
Tom is sponsored by bananafingers, city bloc, Evolv, prAna and Metolius


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The amphibious boat maker's sales rise 11% to $7.6 million.
The amphibious boat maker halves its annual loss after boosting sales by more than a third and embarking on a restructuring programme that slashed its marketing bill.
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subset: commoncrawl


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Beth Buczynski
Beth is a freelance writer and editor living in the Rocky Mountain West. So far, Beth has lived in or near three major U.S. mountain ranges, and is passionate about protecting the important ecosystems they represent. Follow Beth on Twitter as @ecosphericblog or check out her blog.
Other articles by this author


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The lone witness to a recent homicide in Fairbanks has broken her silence, saying the murder of her partner was "cold blooded."
In an exclusive television interview, Carol Halley says accused killer Anthony Wayne Charleston "took everything" when he shot
59-year old David Schei to death on March 12th.
"I have no life," said Halley, who spoke to Reporter Darryl Lewis at an undisclosed location in Fairbanks on Friday.
"David was my life. I'm lost. "Tony" Charleston took everything when he killed David."
The 50-year old Charleston is charged with Second Degree Murder, and remains housed at the Fairbanks Correctional Center
under a "no bail" status. Trial in his case is set for the week of May 27th.
According to Alaska State Troopers, Schei was shot multiple times by Charleston after an apparent altercation, but those claims
were refuted by Halley.
"There was no fight," said Halley. "It was cold blooded murder."
Halley, who admits she suffers from Bi-Polar Disorder, and who is legally blind, says she did not witness the actual shooting, but was inside the residence
when it took place.
"I went outside after I saw Mr. Charleston leave the driveway. I put a blanket over David and hoped for the best. I think he was dead at that point, but no one
would tell whether he was or not until after we got to the hospital."
Halley says despite her personal issues she intends to see justice served.
"I'm the only person left speaking for him (David Schei)," said Halley. "I am the reason why they indicted Tony Charleston. And I'm planning to keep my head
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Christopher Nolan's film "Inception" took the heist plot to new heights and depths. With a complex web of dreams within dreams, editor Lee Smith used some classic editing techniques including slow motion and shot selection in creative ways in order to combine multiple timelines into one cohesive story.
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Franco Nev Corp (ADR)
Victoria Gold Corp: A Sleeping Giant Waits
By Josh Ginsburg - February 2, 2013 | Tickers: ABX, CS, FNV, JPM, KGC, RGLD
I'll be the first to admit that I am a believer in the long term value of gold and silver. In a US economy that's continuing to grow ever more unstable and vulnerable, one can infer with substantial historical reference that intrinsic value is continuing to shift progressively more into hard assets. In terms of the long term value of gold I think most readers will agree that more »
Will These Gold Stocks Shine This Earnings Season?
By Masam Abbas - January 31, 2013 | Tickers: FNV, GG, GSS
Some people say that earnings releases are mostly uneventful events given that most of the companies have already announced their production forecasts before the earnings release date. However, what these people tend to forget is that some of these stocks are also highly levered to gold prices. Therefore, I have picked three stocks which explain both sides of the picture.
Franco Nevada (NYSE: FNV)
The Street forecasts mineral royalties of more »
Adding Gold to Your Portfolio
By Patrick Donohue - October 28, 2012 | Tickers: ABX, FNV, GG, SLV, NEM, GLD
We've all witnessed the surge gold has made in price over the last few years. With central banks continuing to print money, and interest rates at all time lows, it's hard to see a reason for that trend to end. We can all see the signs of inflation all around us, even if it's not being admitted by the governments behind the policies that are creating it more »
Has Silver Wheaton Lost its Sheen?
By Meena Krishnamsetty - March 22, 2012 | Tickers: FNV, HL, PAAS, RGLD, SLW
During the past several weeks after attempting to break into higher ground, precious metals Gold and Silver have found themselves under selling pressure, which has ignited salvos from numerous pundits that perhaps the multi-year secular bull has run its course and that further slippage in precious metals prices lay in the offing. While we feel that such opines may garner some merit from a short-term trading perspective, whereby precious metals more »
Positive Outlook On Gold
By Arthur Pinkasovitch - February 8, 2012 | Tickers: ABX, EGO, FNV, KGC, AUY
Common investment rhetoric states that the performance of gold and the U.S dollar are inversely correlated, with investors moving their money between these two safe assets as USD and gold fundamentals shift back and forth. Starting in December 2011, however, this relationship has broken down as gold moved primarily up while the USD fluctuated in both directions. However, the long term relationship still stands – when safe money markets fail more »


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SAN DIEGO -- Sarah Kaufman and Ronda Rousey aren't just fighting each other, they're fighting to raise the profile of women in mixed martial arts.
"We're fighting for our survival, literally," Rousey said Wednesday in a conference call ahead of her fight against Kaufman Aug. 18 on Showtime.
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She will defend her Strikeforce bantamweight title against former champion Kaufman, a native of Victoria, B.C. The two meet at the Valley View Casino Center in San Diego, Calif.
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Both said they had been training hard to accommodate whatever the other fighter brings.
Rousey, a former Olympic bronze medallist, has won all her fights with an armbar submission but she has been working on her striking.
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"I was lucky enough to be able to work with some of the great people for this fight. I've had Sheila Bird come out, who's a phenomenal grappler," said Kaufman, who's has had three wins since losing to Coenen.


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Late Night With Jimmy Fallon presents this audio-spliced mashup of NBC Nightly News anchor Brian Williams rapping Snoop Dogg's verse in the classic Dr. Dre 1992 single "Nuthin' but a 'G' Thang."
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Malibu, CA (Sports Network) - Kevin Foster was outstanding on his way to 29 points as the Santa Clara Broncos held off the Pepperdine Waves for an 83-76 triumph in a West Coast Conference tilt at Firestone Fieldhouse.
Foster went 11-of-17 from the field including a 6-of-11 mark from 3-point range for Santa Clara (14-6, 3-3 WCC) as it picked up its second-straight win. Marco Trasolini added 18 points and eight boards, Raymond Cowels III produced 15 points and nine rebounds, and Evan Roquemore dealt out 10 assists.
Lorne Jackson tallied 23 points and five assists to pace Pepperdine (9-9, 1-4), which saw its losing streak grow to three with the setback. Jordan Baker scored 15 points for the Waves in the losing effort.
The Broncos were unstoppable at the start of the contest, hitting 9-of-17 from beyond the arc on their way to a 46-36 halftime lead. Pepperdine trailed by 10 at the break despite hitting 5-of-6 from distance and all 11 of its free throw attempts in the first half.
Both sides shot an even 50 percent from the field in the second period. Santa Clara led by as many as 13, but the Waves rallied and cut the deficit to 68-66 with 4:40 remaining. Foster made a jumper on the ensuing play and the Broncos did not allow it to become a one-possession game the rest of the way.
Rebounding played a big role, as Santa Clara held off Pepperdine with its 34-27 edge on the glass.
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Concerto No. 3 in G Major, K. 216 for Violin
Item Number: #
Title: Concerto No. 3 in G Major, K. 216 for Violin, By Mozart, Wolfgang Amadeus, Published by G. Schirmer, Inc., Item number: 50260250
Publisher: G. Schirmer, Inc.
Composer: Mozart, Wolfgang Amadeus
- Piano
- Violin
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It has been just long enough since The Twilight Saga films to dress up like a vampire again. True Blood is still cool, right? Vampires were out for awhile, then they were totally in (perhaps too much so), then everybody got sick of them for a bit. But now, you don't have to feel bad about checking out our collection of vampire masks for your Halloween costume. Vampires are one of the most classic Halloween characters, and have been a popular choice for costumes for years. Some vampires are depicted as undead creatures, while others are depicted as living beings that don't age. Of course, Dracula is the most well-known vampire in popular culture.
Old Vampire Full Halloween Mask
Bloody Red Eye Anger Spooky Full Mask
Lizard Tongue Evil Clown Halloween Mask
Some of these creatures are said to have the ability to turn into a bat at will, alternating between their human form and their bat form to blend in and sneak around. The most common attribute of vampires is that they need the blood of living beings to survive. Vampires are also portrayed as pale creatures who do not render a reflection when looking into a mirror. Our collection of vampire masks gives you a nice variety of vampires, with different styles and characters. You can use one of these masks to create a unique bloodsucking character for your next Halloween event or theme party. Combine one of these items with a long cape and a fake set of fangs, and you will be ready to stalk your next victim.


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Escort derails coverage of science museums in 'Second Life'
First, the disclaimer: I work for Village Voice Media. Village Voice Media runs the Westword. The Westword ran this story on science museums in Second Life. Yes, I'm practicing both partiality and blatant (semi)self-promotion. Now that that's out of the way...
As I reported over on Heartless Doll, we have here another feature piece on Second Life that gets derailed by the decadence factor. It can't seem to focus on the story at hand: namely, that science is finding a home in a world where the welcome lack of safety concerns leaves room for education. Specifically, the article highlights the creation of science museums, like the in-world branch of San Francisco's Exploratorium, that let visitors approach learning in the form of rides that would be too dangerous or costly to build in real life. In addition, there's talk of a replica nuclear reactor, which could serve as a practice tool for those preparing to work with the real thing.
That's all downright fascinating -- especially the part about the people who'll hold the key to our future nuclear safety looking for virtual analogs -- but this piece looses its focus from the beginning, spending its first eight paragraphs ogling a Second Life escort who happens to walk through one science center. Yes, she's "hot." Yes, she's wearing knee-high boots. But wasn't there a story being told here? Not to put down the Westword for their valiant effort, but it's about time that the hook behind virtual world coverage is no longer addiction, or crazy avatars, or sex. Not that I don't like sex, because you all know I do, but because there's more to talk about here than favors being exchanged for Linden dollars...
Comments on Escort derails coverage of science museums in 'Second Life':
Another one of the bad articles. I really tried to read, but after I've learned that "Second Life is like 3D Internet" and concluded that author cannot distinct Internet and Web, I quit. And why would I read an article about science written by somebody who gets so easily distracted by a cartoon skirt? I like SL, I like science, I like cybersex. But I never confuse them. Especially if I should write a story about any of them.
Posted Sep 18, 2008 5:37:47 PM | link
I don't think it's a bad article at all - I think it's exactly how an average person would react to your typical "weirdness" of Second Life. Face it, the presence of escorts, flying penises and Gor slaves is exactly why mainstreaming SL is about impossible to do.
Second Life is like having to watch 4 TV channels at once, and you only get to choose one of them - the other three are random. You might choose NOVA but you very well may get a cooking show, late night public access Cable and 24/7 porn on the other three. And given that sex, porn and other such things are very predominant, it's a good bet that's what will show up on the other screens sooner rather than later.
Posted Sep 22, 2008 7:26:55 PM | link
Reading the article, I'm struck by what a dead place he describes. There is nobody there but an escort and another guy who just vanishes after a while. It's like reading about a restaurant with nobody in it or an empty shopping mall.
Posted Sep 22, 2008 10:32:37 PM | link
I have to agree with Tim.
I think the point of the article is the very openness of SL regions to all visitors is an achilles heel as well as a strength. SL museums have all sorts of visitors, including ones that you wouldn't want your 8-year-old child or great-aunt Petunia to meet. It's an excellent argument for alternative approaches to virtual worlds that embody ***slightly*** more controls.
Posted Sep 25, 2008 8:27:42 PM | link
Tim and Arnold clearly spend very little time in Second Life, which makes them qualified to evaluate the potential...how?? The original post is much more thoughtful. And useful.
Posted Oct 8, 2008 2:09:02 AM | link
Actually CC I have personally spent quite a bit of time in there and owned a fair bit of land. I go back in fairly often to check out educational and historical recreations of areas in SL.
Posted Oct 10, 2008 5:01:43 PM | link
interesting blog topic, i'll watch out to more posts...
Posted Oct 14, 2008 9:17:15 PM | link


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The state of my ideas today leads me to prefer not the essay (and that amount of peremptoriness that it allows) but the dialog genre, a real dialog, in other words discussing with a non-fictional interlocutor, but at the same time still a fictitious dialog, in other words written while pretending that it is spoken.
— Italo Calvino, 1974 (more)
don't you want to help?
go over there and get in the box.
above: from Ghost World (Terry Zwigoff, Daniel Clowes)
The Korova milkbar sold milk-plus, milk plus vellocet or synthemesc or dencrom, which is what we were drinking. This would sharpen you up and make you ready for a bit of the old ultraviolence. - Alex, A Clockwork Orange by Anthony Burgess
I ordered french fries and a large milk. It was a down time between buses. There weren't any other customers. The station was small but with very high ceilings that made sounds echo. The hanging lights had the longest pull strings I'd ever seen and there were flies hanging on them, swaying in the weak little breeze made by a dying fan.
The milk was ice-cold and I drank it so fast I got a stabbing headache. I was pushing on my forehead hard with both hands and the waitress's face got a little softer. "Thirsty, huh?" I nodded. "Where you headed?" I shrugged.
"Your uncle said Dentsville. Did I hear him say he was your uncle? You have people out that way?"
I said, "Can I have another milk?"
She put it down in front of me and I went for it. I couldn't put it down. She started laughing when I asked for a third one. She said, "Good lord. I hope you don't drink your liquor like that!"
I said, "No." - Roberta Rohbeson, Cruddy by Lynda Barry
The first installment of my monthly book column, MAINTENANCE - named for Mierle Laderman Ukeles, pictured here - is up now at Bad at Sports.
Even if you just set up a video camera on a tripod and push record randomly without making a decision about what's in front of the camera or when, you and the camera are making edits. – Wynne Greenwood in Colouring Outside The Lines, 2008
Something's missing that was once essential to me and is so no longer. I don't need it anymore, as though I had lost a third leg that until then kept me from walking but made me a stable tripod. It's the third leg that's now missing. And I've gone back to being someone I never was. I've gone back to having something I never had before: just my two legs. – Clarice Lispector, The Passion According to G.H., 1964
2000: more shows in olympia.all the shows where i'd make the video the day of the show, like when cola first talked and was wearing the same outfit as tracy and said 'anybody can do what you're doing.' – show archive, tracyandtheplastics.com
So Tracy + the Plastics (1999-2006) is Wynne Greenwood's band. The sounds are Wynne, on drum machine and disc sampler and mic. The performances are Wynne too, singing and acting as Tracy, live, and standing in front of a video with the Plastics—Nikki and Cola—in it.
The Plastics are Wynne too, and they exist only in the video (and also, in a choose-your-own-adventure murder mystery movie Wynne wrote. In that version, the Plastics are a girl group, a girl gang who operate a pawn shop and replace parts of their bodies with electrically-colored pieces of plastic that fell from the sky sometimes). Tracy and Nikki and Cola talk to each other—like, Tracy will tell Cola there's peanut butter on her face, or Nikki'll be checking email and somebody wants her to do something terrible, and she'll say Tracy, what the hell?
Tracy and Nikki and Cola talk to you too—like, they'll start clapping and singing together, and ask you to help. "Everybody should mean everybody," says Tracy. "That should mean you, and you and you, and everybody." Her voice sounds young and sarcastic, a little birdlike at the edges. Straight truth to power. "Maybe pretend that you are in the grocery store, having to defend your queer body or your radical politics. Pretend you're trying to figure out an accessible language for you to use together. Don't stop. Just don't stop."
There is a moment on the Women's Liberation Rock Band comp that came out a couple years ago, it's the audience at a show after a song, in the 1970s, and they're screaming "play it again!" They don't want a new song, they don't want to go home, they want the moment again. When Cola interrupts Tracy's monologues and asks her to "sing the song about being gay," Wynne holograms that moment—not "sing it again," but "don't stop singing," and "don't forget the other song," and break down the walls behind and in front, then suddenly we're all on stage and we're all trying to sing together. Cola probably still has peanut butter on her face, but that's OK too.
P.S. These are Tracy + the Plastics' albums: Muscler's Guide to Videonics (Chainsaw, 2001), Forever Sucks EP (Chainsaw, 2002), Culture for Pigeon (Troubleman Unlimited, 2004), Real Damage Split EP w/ the Gossip (Dim Mak, 2005). "Henrietta" is my personal favorite Tracy + the Plastics song, so maybe start with that one if you're looking for a place to start. The "heyyyyy hey heys" on "What You Still Want" are stunners too though, especially if you like deep-bending your knees when you're dancing.
P.P.S. These are some of the bands I saw play with Tracy, in case like you want to hear more from that time and headspace: The Gossip, Sleater-Kinney, The Need, Lesbians on Ecstasy, Jackie O Motherfucker, Le Tigre, Erase Errata, Peaches, The Quails, Mika Miko, and Anna Oxygen. There's a full list on her website.
IMAGES: (red) Wynne Greenwood by Stephanie Mitchell, (blue) Pintura Habitada by Helena Almeida
LOVE: I wrote this because my dear Christy LeMaster asked me to. She featured Culture for Pigeon at April's Crimson Glow, and printed this mini-essay in the program. Love also to Crimson Glow's Claire and Latham, and to the Whistler for hosting.


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Recipe: Sugar Cones
With all the talk about ice cream lately, we wouldn't want you going out and buying cones, which often have shortening, artificial flavorings and preservatives. Here's a very simple way of making your own. This is a great accompaniment to your original ice cream recipe that you're submitting to the contest, don't you think?
Sugar Cones
6 tablespoons (3/4 stick) butter, softened to room temperature
1/2 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
2 egg whites
Preheat oven to 400° F. Grease four cookie sheets.
In a large bowl, cream butter and sugar together until light and fluffy. Add vanilla, then stir in flour.
In a separate bowl, beat egg whites until frothy. Blend into butter mixture.
Place four spoonfuls of dough on each of the four cookie sheets with a few inches of space in between. You should use up all the batter doing this; if you don't, distribute the remaining batter equally among the sixteen mounds. Place a plastic sheet or heavy plastic bag on top of each scoop of dough and roll out to thin circle 1/16 to 1/8 inch thickness, making sure the circles do not intersect.
Bake one sheet at a time for 5-6 minutes, or until edges are just barely colored. Remove from
oven and quickly release each wafer from cookie sheet with a metal spatula.
Shape each into a cone by rolling with one end tighter than the other. As they cool, the cones will become hard.
Per serving, based on 16 servings. (% daily value)
8 Comments
Love the idea. I wonder if you could even customize it depending on the kind of ice cream you're planning to serve. I am in the midst of preparing a lemon velvet ice cream for the contest, and I bet the cones would taste spectacular with my reciepe if I added some ginger to them. You could come up with all kinds of contrasts--adding ground cloves to cones intended to be eaten with vanilla? Mint extract for cones intended to be eaten with chocolate? Various ice creams that would go with cones flavored with lemon extract, nutmeg, anise, espresso?
Victoria - perhaps you'd like to join us for the sangria tasting, and bring your ice cream?
I must admit I'm not entirely caught up on the site these days, so you'll have to fill me in. Nonetheless, I make it a point to attend any and all gatherings featuring alcohol-soaked fruit, so I'm completely game...
It's in the last, say, 10 comments...
I just made them with cardamom, for pistachio grahmcracker-toffe ice cream. Damned good. I added a extra 1/4 cup of flour. Next time im gonna lower the butter by a third...
Oh, and I dipped the bottoms in chocolate..
I'm so excited about this recipe! I was thinking I'd never be able to make my own cones until I was able to get that silly waffle cone maker. :)
I followed this recipe for sugar cones, but instead of getting a "dough," it was runny batter, something you could not "roll flat."
Please help. Thanks, firstname.lastname@example.com
I also had problems with this recipe. The dough was not substantial enough to roll. I tried to cook a batch of the very tacky dough it was okay but too difficult to work with. I then added flour to improve consistency. Blah. I am now moving on to another recipe. Luckily we are having a low key dinner and home made cones or the lack thereof will not ruin my plans.


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In our Hostel Mansikka there are six rooms for 2-4 people. Some of the rooms include bathroom (shower and toilet) and there is a TV and a radio in every room. There is a cosy dining room for about 40 people. There you can enjoy typical Finnish and Central European dishes. There is a sauna in the hostel. There is room for 6-8 people and of course there are also showers, dressing room, towels etc. It is possible to put up a tent in the yard.
Hostel Mansikka offers you a choice of different kinds of programmes, for example guided tours, organised nature-, cycle- and canoe-trips, snowmobile safaris, cross country skiing, mini camping with sanitary provisions, cruises and excursions. It is possible to arrange parties and meetings in the hostel according to your wishes. In January 2004, guests can start to use the internet freely and for kids we have Play Station computer games. Here you can buy delicious strawberries in the summer time and we have also souvenirs for sale. It is possible to rent a cosy and advantageous summerhouse with private beach on the Saimaa-lake.
*Please contact the hostel directly to confirm the time of arrival.
Check in 12.00
Check out 11.00
It's the second building on the right looking from the bridge .
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Required Power Supply RDL PS24-U2A Sold Separately
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The Spanish automaker SEAT has just added a new sporty alternatively fueled version of their best selling Ibiza hot hatch called the Ibiza FR TDI. The turbo diesel powered compact is available in either the three door SC or the more practical five door body style starting at a very reasonable £16,465. According to Andy McGregor, SEAT UK's Ibiza Product Manager, "the arrival of the Ibiza FR TDI signals our intention to make SEAT a leader in the supermini sector."
Powered by a turbocharged diesel engine that delivers a total of 143 HP, the Ibiza FR comes with SEAT's new XDS electronic virtual limited slip differential for improved handling and even torque distribution as well as exclusive FR specific detailing inside and out to denote this as a very special Ibiza. The FR can sprint from 0 to 60 MPH in 8.2 seconds and reach an electronicaly limited top speed of 130 MPH, all while getting as much as 62.7 MPG on the combined cycle ensuring that the new SEAT Ibiza FR TDI is as easy on the wallet as it is fun to drive.
Press release after the jump.
Press release
Continuing the relentless product offensive that in 2009 helped SEAT to an all-time record UK market share of 1.50% (source: SMMT) the sporty Spanish car maker is starting 2010 with yet more exciting new models.
First among these and sure to pique the interest of style- and cost-conscious drivers alike comes an important addition to the Ibiza range in the shape of the Ibiza FR TDI, available in either sporty SC or practical 5dr bodystyles with prices starting at just £16,465 RRP.
Available to order now at SEAT dealerships nationwide with deliveries set to begin in March, the diesel-powered extension to the already impressive Ibiza FR offering underlines SEAT's commitment to the burgeoning diesel hot hatch class.
The new car's turbocharged diesel engine is good for a muscular 143 PS – enough to carry it from rest to 62 mph in only 8.2 seconds (8.3 seconds 5dr) and thence onward to a top speed of 130 mph where legal (129 mph 5dr).
Linked as standard to a smooth and precise six-speed manual gearbox the state-of-the-art common rail diesel is fully Euro V-compliant and, in this application, helps the Ibiza to record not only exceptional performance but also remarkable economy.
The fast yet frugal FR TDI is capable of returning 62.7 mpg on the EU's official combined cycle and the car records an official CO2 figure of just 119 g/km, making it the tax efficient choice both in terms of road fund licence and business drivers' benefit in kind liabilities.
The option of a 5dr FR, as well as the familiar SC bodystyle which helps SEAT's petrol-powered hot hatch turn so many heads, means the diesel version is set to have even broader appeal and will doubtless get the attention of drivers looking for a touch more practicality with their auto emoción.
As is customary in today's SEATs, the Ibiza FR TDI arrives packed to the gunwales with attractive, useful and downright fun equipment.
Standard specification in the newcomer includes climate control, ESP with SEAT's clever new XDS electronic 'virtual' limited slip differential and, of course, exclusive FR detailing inside and out.
SEAT UK's Ibiza Product Manager, Andy McGregor, said: 'The arrival of the Ibiza FR TDI signals our intention to make SEAT a leader in the supermini sector.
'The exceptional success of the Leon FR TDI – it's the best-selling model in the entire Leon range – proves beyond doubt that we understand the needs of today's hot hatch fans. The outstanding economy, and performance, offered by these new Ibiza FR TDI models means these cars, too, should power to the top of their class.'


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|Item No.
|20pcs (Mixed colors at random)
|Synthetic Opal Cat Eye
|Mainly Color
Colorful: Blue, gren, purple, brown, tawny etc
|Mainly Shape
New Wholesale Cross Charms Pendants Fit Jewellery Making
|Approx Size
Pendant size about: 27x18x3.5mm Loop: 1.8mm
1 inch=25.4mm 1mm=0.0393 inch
|Fit jewellery making Pendant findings (necklace or bracelet pendant ect) or other handmade findings crafts
Tell us what you think about this item, share your opinion with other people. Please make sure that your review focus on this item. All the reviews are moderated and will be reviewed within two business days. Inappropriate reviews will not be posted.
Have any question or inquire for 20pcs/packet Mix Opal Cat Eye Cross Charms Pendants 27mm 140381? Please contact Customer Service. (Our customer representative will get back shortly.)


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Early Elective U.S. Births Drop
January 30, 2012 by UPI - United Press International, Inc.
WASHINGTON, Jan. 29 (UPI) — Many U.S. hospitals reduced the number of early elective deliveries — birth before 39 weeks — in 2011 from 2010, a hospital quality watchdog group says.
The Leapfrog Group, an employer-driven hospital quality watchdog group, said 39 percent of reporting hospitals kept their early elective delivery rate to 5 percent or less, compared with 30 percent of reporting hospitals the year before.
Since Leapfrog highlighted data on this unsafe practice last year, early elective deliveries emerged as a priority issue for national and local health organizations, the National Priorities Partnership and through the U.S. Department of Health and Human Service's Partnership for Patients campaign.
Childbirth Connection, the Institute for Healthcare Improvement and the March of Dimes said a fetus needs at least 39 completed weeks of gestation to fully develop.
There are medical reasons to schedule a delivery before this time including the high blood pressure at the end of pregnancy or broken membranes before labor begins, but these are rare, Leapfrog officials said.
In 2011, 757 hospitals voluntarily reported their rate of early elective deliveries through the Leapfrog Hospital Survey. The average rate fell from 17 percent in 2010 to 14 percent in 2011. Several states have an average rate at or below the national average, including California, Colorado, and Massachusetts.
Ohio reported the lowest average rate at 7.6 percent, while the average rate of hospitals reporting from Alabama was 22.5 percent.
The four largest health plans — Aetna, Cigna, UnitedHealthcare and WellPoint — said they will continue their awareness campaign to expectant mothers that the last weeks of pregnancy are important, there are risks for mothers and babies if births are scheduled before 39 weeks for non-medical reasons and expectant mothers should investigate the rates of early elective deliveries for hospitals in their community.


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Carn Barra Cruising
© phantom whistler, Aug 2010
Route: Axis
Climbers: Andre Clarke and Monkey Alan


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Rated 3.5 out of 5 by 973 reviewers.
Rated 2 out of 5 by Dgonzo17 House keeping service was awful! 3 out of the 4 days of my stay I had to call and request to have my room cleaned. The front desk agent was rude every time I called for services and continue to ask me if I wanted to opt out of house keeping services. September 5, 2014
Rated 5 out of 5 by Kristin88 An unforgettable experience! My boyfriend and I stayed for a short trip as a surprise for his birthday, and we had a wonderful experience. The customer service was excellent and the location was prime! I had called a few days prior to our arrival and the concierge was kind enough to write a note on my behalf for my boyfriend. He even added a bottle of wine! I wish I could remember his name... everyone was extremely friendly and prompt though. Anything we called down for was immediately brought up, and the attendant in the SPG lounge was very accommodating (the food was great, too). We will definitely be back! August 26, 2014
Rated 3 out of 5 by Celeste58 This hotel has no warmth or personality I understand that is is a huge hotel so my expectations would be difficult to fulfill. I am uncomfortable in large hotels, it's like walking into an airplane hanger. I understand that it would be difficult to manage, it's a small city, with many people to satisfy. I really liked the staff, who were very helpful and friendly. The food was adequate. I was there for a conference, so I didn't have much choice in staying there but I must say, I will not stay there again. I guess the only solution would be to break up the hotel into smaller portions and manage each one autonomously. I don't know what else to say. Thanks for letting me participate. July 21, 2014
Rated 3 out of 5 by VENKAT1 UNABLE TO CONTACT STAFF there is not direct contact phone number. The listed number directs you to the main hotel group. But I as told if you dial ' 0; you will connected. But not indicated any where. No contact email address. The email address I received can not accept return messages August 29, 2014
Rated 1 out of 5 by lisak22 poor customer service This is absolutely unacceptable staying at your hotel. I corrected my reservation when I checked into the hotel on Tuesday Aug 19th that the stay should only be one night. I never received my bill via email and had to call 3 times requesting to have the bill sent to me. The 3rd time since Wed being today. When I received the receipt I was charged for 2 nights and I did not stay 2 nights. I checked out and gave the front desk my room keys the morning of Aug 20th. I expect this to be taken care of immediately! August 23, 2014
Rated 5 out of 5 by ilovedenver79 Faith Restored After many stays at this property, I had a bad experience a few weeks ago. I was upset and disheartened until I talked to the hotel manager. He was quick to remedy my issue and asked us back to repair the damage to our view of the hotel. Up until the one bad trip, I always had pleasant experiences here, so we wanted to give them a chance to win us back. We came back for a wonderful visit. We were treated with courtesy and respect by the hotel staff. The room was clean and beautiful with a lovely view. The pool was fun and clean, with a little place to get food and drinks. The cocktail server was especially pleasant and helpful. We had some excellent food delivered there for a reasonable price. I am happy to reccommend this hotel, as I am sure my negative experience was a one-off and feel confident that this most recent experience will again be the norm at this property. August 25, 2014
Rated 2 out of 5 by delaroche Not Worth the Great Price The best thing about this hotel is the price and location. Other than that, we had too many things to contend with. -Internet that is slow/disconnecting all the time -Bathroom door did not close -No cleaning the first day -Poor layout of suite -Room smells like mold -Thin walls, extremely loud neighbors at 3am August 26, 2014
Rated 2 out of 5 by Chief45 Customer service was at best average My wife and I arrived at hotel late evening with a number of bags and although a number of staff on duty around porter area there was no offer of help. The check in was at best functional, certainly not warm and I had to raise my spg status to be offered the points, free wifi etc. I had paid extra for a mountain view but the room I was given in the tower had no view. Generally a disappointing performance by the staff on duty and would be seeking some money back given mountain view not provided. August 22, 2014
Rated 5 out of 5 by Terryb56 Weekend Stay Staff and property are both excellent! Close to the RTD and FreeMallRide. August 26, 2014
Rated 5 out of 5 by gld1958 Excellent Atmosphere My son flew in from CA and met me for a Bronco's game. The Sheraton was excellent. From valet's to the wait staff everyone was friendly and the atmosphere was excellent. August 25, 2014
Rated 3 out of 5 by Chacha12 this hotel has great food this hotel has great food; the sleeping rooms need to be upgraded a bit. housekeeping is slow August 25, 2014
Rated 5 out of 5 by Duchess1 Great Experience My recent stay at the Denver Sheraton has made me a Sheraton fan. I was there for a conference, and staff handled it so well. Excellent facility, room furnishings (loved the linens!) and food. Don't know how it could have been better. All positive! August 4, 2014
Rated 5 out of 5 by PaAn Stay-cation to Denver Location was excellent! Staff was helpful and friendly. Room was clean and comfortable. The bed was a little worn, but did not hinder a good nights sleep. August 24, 2014
Rated 4 out of 5 by MACro Overall good stay My check in went very well but no SPG benefits were explained. I'm not sure if there are any other than earning points. I was using the "green option" on housekeeping so perhaps I would have received a free water each day? I did get 1 day of free internet (the only day I tried) so perhaps that is an SPG benefit. A number of folks at my conference had a hard time figuring out their way around and one person had someone try to get in his room - supposedly that person had the same room number in the other tower. The two towers should have distinct numbers. Another person reported to the front desk an "odd" person loitering in the hall of her floor and was sort of dismissed by the person she called. Later that odd person tried to get in her room and she had to call back. The fitness center was very nice, lots of machines and room to work out. The food at the conference was excellent - a nice variety for the big eaters as well as those of us who like to eat lightly. Also, one night a couple of us ate at the bar restaurant and it was excellent. I did not sleep well any of the 3 nights I was there. It may partly have been the altitude and the dry climate. My room seemed stuffy and the air dry even though the thermostat was set at 65. Finally I just turned the fan on all the time to circulate the air. The hotel is excellently located and overall my impression is good. I would stay here again. August 24, 2014
Rated 5 out of 5 by APERSON Largest hotel in US Amazing. Great location. There are so many bars, the gym is the most amazing, largest gym of any hotel I've stayed at. August 23, 2014
Rated 5 out of 5 by CarlaB A wonderful place to stay in Denver. The Sheraton is an excellent hotel. I have traveled a lot, both in the U.S. and other countries, and found this hotel to be among the best I have visited. The staff is stellar--not one negative or surly experience over my seven day stay. The hotel restaurants are varied and offer excellent food and value. The facility is clean, attractive, and very professionally run. July 8, 2014
Rated 4 out of 5 by DrPR Great location Sheraton Denver Downtown is conveniently located on the 16th Street Mall. Can walk to all the great restaurants nearby for breakfast, lunch, and dinner. The Club Lounge had limited hot food (only oatmeal), so I ended up eating out for breakfast. The bathroom was very small, especially for a suite. The staff was great, especially at the check-in and check-out counter. Special thanks to Eliot for all his help! He took good care of us at check-in and check-out. October 29, 2013
Rated 1 out of 5 by ebob Dirty I travel frequently for work and stay at a variety of properties. So long as my room is clean, I'm generally a happy camper. Bottom line - this room was dirty, so it was difficult for me to focus on any other amenities. The bathroom countertop had a sticky ring on it. There were soap wrappers from the previous guest on the floor. 2/3 of the bath sheets provided were either stained or dirty - difficult to tell. Day 2, housekeeping didn't come. Day 3, after I requested housekeeping, the countertop STILL had the sticky ring on it, and the wrappers were still on the floor. While this may seem minor, it highlights the lack of attention to detail and makes me wonder what other housekeeping points are not paid attention to. I.e., were sheets changed between guests? The furniture has seen better days. All-in-all, the hotel just felt tired and dirty. On a positive note, the gym was spacious and had ample equipment. The staff was very friendly. August 21, 2014
Rated 4 out of 5 by theboss27 Convienent Downtown Location Attended one meeting where it appeared there was no air conditioning in the room on Wed 8/20 - Terrace Room - uncomfortable for large group at 80 deg F August 22, 2014
Rated 4 out of 5 by KYLIb Careful when booking For the price of the room, I thought we'd have a better view - instead of rooftop air conditioners. Staff was professional though. August 21, 2014
Rated 4 out of 5 by wrelv Desk - Good / Breakfast - Not so Good The front desk was fantastic. arrived early and they didn't have a room to meet my needs. No problem. Stored luggage, texted me when ready, room was fantastic. Breakfast was a problem. Ratio seemed to be one wait person per every 4 tables but lacking in service. Food replenishment was tardy at the buffet. August 19, 2014
Rated 5 out of 5 by MMC44 Great Property, Service & Location Hotel upgraded me complimentary to Executive Suite based on my Platinum status. Service was exceptional and hotel is very convenient to great restaruants in downtown Denver. August 20, 2014
Rated 5 out of 5 by Neil59 Quick overnight stay Needed a room for an overnight stay while taking my son to the airport. He didn't want to stay at the airport so we stayed in town. I have a lot of loyalty to Sheraton/Starwood so I always pick a Starwood property if available. Stay was fine; nothing spectacular but we were only there to sleep. Sleep was good. August 18, 2014
Rated 3 out of 5 by Valleygirl21 Disappointed Our room was in the tower room 2012 and we felt that it was very small, with a small bathroom and tub. The bed was comfortable but I did not feel that the cover on the bed was clean. The air conditioner is loud and difficult to adjust to our own comfort. The housekeeper did not EVER replenish the soap so by the time we left we were using a tiny sliver of soap, and never left more than two creamers for the coffee machine. We used our Starwood points and cash and the room was overpriced even with the discount. We parked in the structure and felt somewhat confused at first with all of the different elevators necessary to find our room. The lobby is nice but I didn't even feel like we were staying at that hotel. I did not like staying in the tower. I would never stay here again. August 13, 2014
Rated 4 out of 5 by GameChanger Great location, great hotel I was very impressed by the Denver Sheraton during my three day stay for a short conference. The location on the 16th Street Mall cannot be beat. The architecture and décor are very appealing and staff service level is high. I must admit that I was most pleasantly surprised with the lovely SPG welcome snack - there are benefits to signing up and prioritizing SPGs over other hotels. August 17, 2014
Rated 3 out of 5 by Laurill Not the best We were unable to use our closet as the mirrored doors were off the track. We did not receive housekeeping daily service as requested. August 19, 2014
Rated 3 out of 5 by Asasha57 Convention I stayed at this hotel for a convention and was there for seven nights. The hotel knew that a large group of people would be checking in yet they were not prepared and check-in took over 30 mins. The hotel offers you the choice of going green and you can earn one 5 dollar coupon that can be redeemed in the coffee shop, bar or for room service. Nice idea, however we chose not to go green and still didn't get our room cleaned. Both my roommate and I spoke with the front desk for three days before our room was cleaned. All we were asking for was clean towels and empty garbage cans. We even had call for toilet paper. To the hotels credit we were given coupons for free appetizers. When we would call for towels we always got them in a timely manner. July 14, 2014
Rated 2 out of 5 by wembleycourt Inconsistent Service I requested several things when we check-in: Requested that housekeeping staff provide four sets of towels for Friday - Sunday. I also requested that the Denver Post be delivered Friday - Monday. On Friday, housekeeping staff left the requested sets, on Saturday they left three bath, one each wash and hand towels, on Sunday, they left three bath, two hand and two wash towels. On Friday, the paper was not delivered, after stopping by the front desk, the paper was delivered on Saturday, Sunday but not on Monday morning. I believe that service should be the most integral part of the hotel's environment and as such, it didn't meet the Starwood philosophy. July 30, 2014
Rated 4 out of 5 by janeway36 Great location This was a great location for exploring downtown Denver. The staff was very friendly and we enjoyed our stay. August 19, 2014
Rated 4 out of 5 by Cbarit66 Nice room, attention to detail needed Room and location were great. Concierge/Platinum services with Larry were outstanding. In the rooms...Small things falling apart, door didn't shut to bathroom due to humidity, panels of doors falling off, lightbulbs don't work. In hotel- Elevators broken and remain open, slow decay.... Needed sofa bed made for daughter, staff was friendly and fast. Lounge staff was terrible, he sat on computer or checked his text 3 of 3 times I was in lounge, needs to be taught how to socialize and interact with folks or he is not needed.... August 12, 2014


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Oct. 5 (Bloomberg) -- Bank of America Corp. Chief Executive Officer Brian T. Moynihan said he's confident the nation's biggest lender can withstand any fallout from the European sovereign debt crisis, even if it hurts the U.S.
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Soup Tuesday
Not just soup. Not just on a Tuesday
Tuesday, 8 July 2014
Papas Rellenas Colombianas - WCFC2014 : Colombia
This is my last entry for the World Cup Food Challenge of 2014, and at least one of my teams got through to the quarter finals - Colombia. Over the (admittedly brief) course of this challenge, during my research and cooking the dishes, I've fallen a little bit in love with South American food. There are some amazing recipes out there and I feel like it is the undiscovered continent of food.
Of course, probably come this time next week we'll all be eating Arepas Colombianas from street food vendors like the hipsters we are and the secret will be out, but until then, I highly recommend tracking down some South American recipes and giving them a go yourself, there's a (fifth of a) world of taste excitement out there waiting for you...
On to the recipe though. When I was a kid, I remember going to my Nana's house and there, on the stove top was a huuuuuge black pan that she used to fry chips in (my Nana had two methods of cooking - boiling for hours or deep frying) and I used to love her chips. As a student, one of my favourite meals was Crispy Pancakes and potato waffles, all chucked in the deep fat fryer and served with mushy peas and drowned in so much vinegar it made my eyes water (Yes, I've come a long way since then...)
Over the years, deep fat frying has gotten a bit of a reputation as being unhealthy but as I've learned during this food challenge, it still seems to be big in Colombia, and this dish is a fine example - deep fried mashed potato stuffed with beef and eggs - whats not to like? Its like a Shepard's Pie drowned in hot fat, and then served with a spicy fresh salsa called an Aji.
So until the next world cup, Olympic games or other excuse for a blogging food challenge, its back to soup for me...
1kg Potatoes
250g Minced Beef
2 Hard Boiled Eggs
2 Tomatoes
1 Onion
4 Spring Onions
2 Cloves Garlic
1tsp Cumin
1tsp Garlic Salt
1/2tsp Paprika
1 Egg
30g Plain Flour
60ml Milk
1/2tsp Paprika
2 Tomatoes
4 Spring Onions
1 Red Chili
1 Lime (Juice Only)
50ml White Wine Vinegar
50ml Olive Oil
25ml Water
Handful Fresh Coriander
1tsp Caster Sugar
1. Peel and cube the potatoes. In a pan, cover with water, add a some salt and boil until they are cooked (10-15mins) and the drain, set aside to cool
2. In a frying pan, heat some oil and then add finely chopped onion and spring onion, plus the garlic. Fry for 5 minutes, until the onion starts to soften. Then add the minced beef and continue to cook until the beef is broken up and browned.
3. Add the peeled and chopped tomatoes, along with the cumin, garlic salt, paprika, salt and black pepper. Cook for 2 or 3 minutes then remove from the heat and set aside to cool. Roughly chop the hard boiled eggs and add these to the mixture
4. Put the ingredients for the Aji in a food processor and blend roughly. Pour into a bowl and put in the fridge until it's time to serve.
5. In a large bowl, mix the batter ingredients, whisking until smooth.
6. Mash the cooled potatoes and then split into roughly 8 balls. Roll them out until they are about 8mm thick and spoon some of the filling into each one, carefully shaping into a ball.
7. In a heavy pan, heat your oil to 180ºc and then carefully put the batter covered balls in, frying them for 4 minutes then remove with a slotted spoon and place on some kitchen towel to remove any excess oil.
8. Serve with the Aji. Enjoy!
Friday, 27 June 2014
Avgolemono -WCFC2014 : Greece
The second country that made it through to round 2 from Group C is Greece (Not The Ivory Coast, which is both a shame - as I'd bought the ingredients for an Ivorian soup as it looked like they would get through and I'd done my research, and a blessing as it was a gaspacho soup style made with avocados, and as we all know from yesterday, I really don't like avocados) and as this is the Soup Round, we're having a Greek soup.
A while ago, I made a Turkish dish - it's name escapes me right now - but it was basically lamb meatballs in lemony custard. This soup is very similar and I would say it's kind of an acquired taste. It's a standard chicken soup but it's thickened with an egg and lemon mixture that resembles a custard as it's cooked. It was, ummm, interesting, but worth a try as it was also quite a summery taste
Also, if you can't get orzo (rice pasta) you could just use ordinary white rice, and cook it for a little longer than you would pasta
4 Chicken Breasts
2 Carrots
2 Celery Stalks
1 Onion
60g Orzo Pasta
3 Eggs
Zest of 1 Lemon
Juice of 2 Lemons
Bay Leaf
Salt and Black Pepper
1. Put 1.5 litres of water into a large pan, then add the chicken, finely chopped carrot, onion and celery. Bring the water to the boil and cook for 30 minutes, until the chicken is cooked. Remove any foam that forms on top of the pan.
2. Remove the meat and vegetables, shred the chicken and set aside.
3. Add the orzo pasta to the stock and simmer for 10 minute, until the pasta is cooked.
4. While this is cooking, in a separate bowl, whisk the eggs until they are fluffy, and then add the juice and zest of the lemon, mixing thoroughly.
5. Take about 2 cups of the stock and slowly add them to the egg and lemon mixture, whisking constantly to stop the eggs from curdling or separating
6. Return the egg mixture to the pan, along with the vegetables and chicken, taste and adjust seasoning as you like, then simmer over a low heat, stirring constantly for 5 minutes
7. Garnish with some fresh parsley and then serve. Enjoy!
Thursday, 26 June 2014
Ajiaco - WCFC2014 : Colombia
And so Team Soup head into the second round with our heads held high, unlike *some* teams I could mention, where the two qualifying teams get a second crack of the whip. And because we are Team Soup, this 2nd round will henceforth be known as The Soup Round, where, you guessed it, I'll be making soups from the Group C qualifying countries.
First on the list is Colombia. Much like the huge Colombian fry-up that I made for round 1, this soup is an 'everything and the kitchen sink' type of soup, which skirts closely to being a stew (but remember, it's not a stew unless it has dumplings in it, and even then that distinction is blurred) Many versions of this recipe call for not two, but three types of potato, but that seems like it might be over-egging the pudding (over potato-ing the soup doesn't have the same ring to it, does it?)
Also, it's been ironic that pretty much every Colombian dish I've looked at involves avocado in some way, either as a main ingredient or as a garnish, when it's just about the only fruit that I don't really like. I find its texture unpleasant, and the taste vaguely awful too, yet here I am, manfully preparing dishes and then eating them, piled high with avocado. The life of a food blogger isn't as easy as you think it is, I suffer for my 'art' sometimes too...
3 Chicken Breasts
2 Ears of Corn
400g Red Potatoes
400g White Potatoes
1 Large Carrot
1 Onion
3 Cloves Garlic
Chicken Stock Cube
3 Spring Onions
1 Tomato
2 Red Chillies
3Tbsp White Wine Vinegar
Sour Cream
1. Cut the corn in half, peel and cube the potatoes, slice the carrot and onion and chop the garlic
2. Put 1.2l of water in a pan and add the chicken, veg and stock cube, then bring to a simmer and cook for 30-40 minutes, until the potatoes are just starting to break up.
3. Put the spring onions, tomato, chilies and vinegar in an blender and puree until smooth
4. Once the soup is cooked, shred the meat and then put into a bowl, put some of the purée over the top and garnish with sour cream, avocados, capers and freshly chopped coriander. Enjoy!
Wednesday, 18 June 2014
Kedjenou - WCFC2014 : Cote D'Ivoire
Today's dish in the World Cup Food Challenge is from the Ivory Coast, and is the last of the first round dishes I'll be cooking. Whichever teams go through to the next round will get another dish, those who go home, well... I'm never eating anything from their country again.
Before we get to the food, let's hit up some Cote D'Ivoire facts, for your edification and mine...
1. The Ivory Coast is the world's largest producer of cocoa beans
2. You've heard of the Nobel Peace Prize, but have you heard of the Félix Houphouët-Boigny Peace Prize? Named after the first President of the Ivory Coast, amongst its recipients was Nelson Mandela
3. The national motto of The Ivory Coast is Unity, Discipline, Labour. Which, whilst being inspirational, is also a bit dull
One of the fun things about the World Cup Food Challenge, as well as compiling my fun facts, is researching the recipes, finding out what fun and unusual ingredients I might need for a dish and where to find them. Some of these things are relatively easy to find - Plantains are found in most supermarkets, if you're lucky, Cassava in good markets, duck tongues in any Chinese food suppliers, but then some things are almost impossible to find.
When I googled Ivory Coast cuisine, I found that giant land snails were an ingredient that is eaten in that country, which peaked my culinary curiosity, but alas, no giant land snails were to be found anywhere (and I didn't want your common or garden small snails. Where's the fun in that?)
I finally found a dish that sounded fun - a stew called Kedjenou, traditionally cooked in the embers of a fire, but seeing as there are court orders preventing me from setting fire to things (not really) I decided to do mine in the oven - of which more later. Kedjenou can be made with a variety of meats - beef and chicken seem to be most common, but then I can across Kedjenou avec Agouti. Ooooh, what can that be, I thought and promptly searched for it, only to be greeted with... this
A Cane rat. I giggled. Where the heck could I get a cane rat from? I checked, I asked twitter, I considered stealing the next door neighbour's Guinea Pigs (But their grandkids would be heartbroken) but sadly, my search was frustratingly drawing a blank. So in the end, I had to settle for chicken. Bah! I feel defeated. Still, the kedjenou was delicious, but it just goes to illustrate that even in the days of being able to get most things from Amazon, it's still a struggle to make some dishes authentically
4 Chicken Thighs (or 1 Cane Rat, quartered)
1 Large Onion
1 Aubergine
1 Red Pepper
1 Green Pepper
3 Tomatoes
4 Cloves of Garlic
2tbsp Chopped Ginger
1tsp Dried Thyme
Salt and Pepper
1. In a large heavy pan, add a little oil, heat and brown the chicken pieces.
2. Add the vegetables, chopped and seasonings then cover the pan with silver foil before putting the lid on, to create as near to an airtight seal as possible.
3. Put the pan in the oven at 150ºc for 90 minutes, shaking the pan regularly to ensure that the ingredients don't stick. You don't need to add any more liquid, the vegetables should provide enough to cook everything properly and make a sauce.
4. Serve with cous cous or white rice. Enjoy
Tuesday, 17 June 2014
Souvlaki - WCFC2014 : Greece
Our trip round the great (and not so great) footballing nations of the world has reached number 3 in Group C, and as is customary, we'll start with some fun facts about Greece
1. Greek citizens are required by law to vote in elections. This is presumably because they invented the whole democracy thing...
2. Greece is the world's leading producer of Sea Sponges
3. Football is the national sport of Greece. They must be good at it then (checks results. Hmmm hold that thought)
And that brings us, in a roundabout way, to the dish I've chosen for Greece, souvlaki (Which has nothing at all to do with the Slowdive album of the same name, 90's shoe-gazing indie fans...) but it a fast food that is popular in Greece.
One of the things I hate is watching a TV chef lecturing me about how, instead of eating a burger, kebab or other fast food, it's really easy and healthy to make your own. Whilst this may be perfectly true, it's kind of missing the point. When I want a greasy kebab, I'm usually drunk, on the way home from the pub and in no fit state to have a crack at anything more elaborate than opening a bag of crisps. Therefore takeaway food is the perfect solution and all those multi-millionaire TV cooks so 'do one' in the parlance of the youth.
The same thing goes for any restaurant that advertises 'dirty' burgers. No, sir, your burger is prepared with the finest ingredients, served on a clean plate that I sit in your tastefully decorated establishment to eat with a knife and fork. There is nothing 'dirty' about it. 'Dirty' is a burger from a pizza/kebab/fried chicken/burger shop at 2am that drips with grease and assorted and unidentifiable other sauces. Anything else is simply for people with too much money and too little sense trying to relive their student days in the safety of a street food vendors. (takes deep breath and thinks about meat to calm down...)
That being said... if I could get my hands on some awesome souvlaki at 2am, I would die a happy happy, drunk man. Its a tasty, meaty, sloppy delight and would work just as well for a family BBQ as a tasty snack. Still, I'm not trying to claim it will replace your takeaway treat, I'd never be that much of a hypocrite...
Ingredients (Makes 4)
For the Souvlaki
500g Shoulder of Pork
30ml Lemon Juice
3tbsp Olive Oil
1tsp Dried Oregano
1tsp Dried Mint
1tsp Chili Flakes
4 Cloves Garlic
Salt and Pepper
For the Peppers
3 Peppers
For the Flatbreads
200g Self Raising Flour
1/2 tsp Baking Powder
200g Greek Yogurt
For the Tzatziki
1/2 Cucumber
200ml Greek Yoghurt
1tsp Dried Mint
4 Cloves Garlic
2tbsp Lemon Juice
1. Mix the ingredients for the marinade and cover the meat. Put in the fridge overnight. At the same time, soak 4 wooden skewers to stop them from burning when you grill/BBQ the meat
2. Grate the cucumber, then squeeze as much of the liquid out of it as you can. Add this to the yoghurt along with the mint, crushed garlic and lemon juice. Mix well and refrigerate until needed
3. Heat your grill to maximum and put the peppers under it. Keep turning them until the skins are charred and black on all sides. Remove from the heat and put into a bowl, then cover with cling film and allow to cool. Then remove the skin, seeds and stalk and cut into strips. Put aside until needed.
4. Make the dough for the flatbreads by combining all the ingredients and kneeding for 3 minutes. Then cut into 4 chunks and roll into flat circles about 15cm in diameter.
5. Put the meat on the skewers and then put under a hot grill (or BBQ) until they are cooked through - about 10-15 minuted, depending on the size of the chunks.
6. Heat a griddle pan and cook the flatbreads for about 2 minutes per side
7. Assemble the dish - put some tzatziki on the flatbread then peppers and finally chucks of pork. Eat them with your hands, not knife and fork, and from a polystyrene carton for that '2am takeaway' feeling, or possibly overlooking a sunny Mediterranean beach for that authentic Greek feel
Monday, 16 June 2014
Japanese Feast - WCFC2014 : Japan
Mrs Soup is a bit of a Japan-o-phile, so I turned over responsibility to her for this dish. I was good and didn't even hang round in the kitchen, fussing and 'helping' like I often do when someone else is cooking for me. What I got in return was a rather magnificent feast.
First a bit about Japan, which, it turns out has never been attacked by Godzilla.
1. Japan has the worlds largest population of robots! Over 800,000 of them live and work in the country, although none of them play for the national football team (as far as I know)
2. Japan has the world's oldest national anthem - Kimigayo - which dates back to 1880, but is based on a waka poem from the Heian period (794–1185) but it doesn't feature any lines about pouring gifts on people, like the British nation anthem does. (This is why it's considered bad form to give the Queen a present of soup)
3. My Neighbour Totoro, a Japanese animated film directed by Hayao Miyazake is THE BEST FILM EVER MADE
So, anyway - now that you know more about Japan then 97% of the people who actually live there, on with the food. Rather than cook a single meal, Mrs Soup opted for a number of small dishes served at the same time.
All the recipes came from a book called Hashi by Reiko Hashimoto, which is a brilliant introduction to Japanese cuisine, I can't recommend it enough and I'm totally hooked on it.
Next up was Spinach with Gomadare Sesame Sauce, which was blanched spinach leaves again served cold accompanied with a sauce made of tahini, caster sugar, mirin and sesame seeds. This sauce definitely had umami coming out the wazoo, so to speak. This is a brilliant way to make spinach a tasty dish without actually doing much to it.
And finally (unless you count the aubergine and miso dish which was somehow left in the oven and burnt to a rather exciting purple crisp, but we wont mention that...) we had prawn and vegetable tempura with ponzu sauce. 2 things I learned watching Mr Soup prepare this dish was that1) Chopsticks are a brilliant utensils to aid in the deep frying process, great for making sure the food doesn't stick together and perfect for grabbing things from the hot oil
2) Ponzu is a sauce, not an elaborate insurance scam, made with lime juice, soy and dashi.
Also, being a Northerner experiencing oriental food, I was excited to find that tempura comes with scraps like you used to get from the chippy. Well, maybe it isn't actually meant to be part of the dish in the strictest terms, but the light golden and crunchy batter was so amazing that I couldn't help just eat it on its own....
Friday, 13 June 2014
Bandeja Paisa - WCFC2014 : Colombia
Aaaaaand they're off. Oh, wait, that's horse racing isn't it? Well, the World Cup is under way and love it or loath it, you can't escape from it. My plan is to lock myself in the kitchen and cook so much food I can't even see a telly, much less a football match. But there's a challenge to be undertaken that is football related, and I shall rise to it...
First out of the hat is Colombia. I know nothing about the prowess of Colombia's football team, so here are some facts to distract you from my shocking lack of soccer knowledge (and why I suck at the sports rounds in all pub quizzes, although these facts may aid you should your pub quiz have a round about Colombia in it...)
1. Colombia is where 95% of the world's emeralds are mined
2. Women were first allowed to vote in Colombia in 1957
3. Colombia's national animal is the majestic Condor.
First port of call for me when I'm researching a country's cuisine is to find out what it's national dish is, closely followed by what gross or weird ingredients do they cook with. In Colombia's case, the national dish is Bandeja Paisa, which, rather brilliantly is basically a huge fry-up, so that's the first dish I cooked in the World Cup Food Challenge.
Much like the English fry-up, there seems to be a few opinions in what goes in a good Bandeja Paisa, so I picked a few components that seemed to go together. Other things you could add are steak, arepa (Colombian Cornbread) or black pudding. The main philosophy of a good Bandeja Paisa seems to be More is better so if you're trying it at home, pile as much on the plate as is humanly possible (I didn't for the pictures because I don't want you all to think I'm a fatty, but as soon as I'd finished snapping, I doubled the quantity that you see here...)
Carne en Polvo - Powdered Beef
450g Braising Steak
5 Spring Onions
1tsp Cumin
Salt and Pepper
Cut the steak into cubes and rub with the cumin, salt and plenty of black pepper, finely cut your onions and then put everything in the fridge to marinade for 30 minutes.
Remove from the fridge and put in a pan, then cover with water. Bring the pan to the boil and simmer for 45 minute to an hour, until the meat is cooked and starting to break up. Remove from the heat, take the meat out of the liquid and leave to dry and cool thoroughly
Once it is dry and cold, put the meat in a food blender and process until it's a fine, powdery consistency.
Chicharron - Fried Pork
300g Belly Pork Slices
1/2 tsp Baking Powder
1tsp Salt
Rub the pork slices in the salt and baking powder, and then fry gently for 10-15 minutes, until its golden and crispy on the outside
Frijoles Paisas _ Colombian Style Beans
200g Dried Pinto Beans
1 Large Onion
50g Bacon
3 Cloves Garlic
1tsp Cumin
1tsp Salt
1tsp Baking Soda
Soak the Pinto Beans overnight (or use tinned if you are totally lazy) in water with the baking soda to help the beans soften
Drain the beans and rinse, then add to a pan with some water, the bacon, cumin, chopped onion and carrot garlic and salt. Bring the pan to the boil and then simmer for 45 minutes, until the beans are softened and cooked through. Drain if some of the liquid if you don't like it too runny and then serve
1 Tin Chopped Tomatoes
5 Spring Onions
3 Cloves Garlic
1 Tbsp White Vinegar
1 Tsp Cumin
Salt and Pepper
Chop the onion and fry gently. Add the tomatoes, garlic, vinegar and cumin, then simmer for 10 minutes. Season to taste
Serve the meal with Fried Plantains, Chorizo Sausage, white rice, avocado and a fried egg. Enjoy! This meal also works well as a breakfast to chase away a hangover caused my drinking too much during a game, or drinking too much trying to avoid a game...
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