text:
Achieving a thin, crackled crust has been a frustrating pursuit for many, myself included. I have been able to get it, sometimes, but not consistently. There have been numerous discussions of how to get that crackly crust. I've been slowly digesting what's been written, and I think I may have arrived at a reliable method, at least for my breads, my dough handling and my oven.
The basic principles
The crust crackles during cooling because the interior of the bread contracts as it cools, and the crust is too dry to absorb water vapor which is trying to migrate outward and too rigid to contract with the crumb.
In order to optimize oven spring, bloom, crust shine and crust thickness when baking hearth breads, it is necessary to have a moist environment for the first part of the bake. Keeping the surface of the bread moist delays hardening of the crust, so it is extensible enough to expand with oven spring and permit a nice blooming of the scoring cuts.
Thus, it is desirable to have a humid oven for the first part of the bake but a dry oven for the last part of the bake.
Convection ovens, by increasing hot air circulation, tend to dry the surface of whatever is cooking. That's nice for crisping chicken skin, but it is counter-productive for keeping the bread surface moist early in the bake. On the other hand, convection baking helps dry the loaf surface, as is desirable during the last part of the bake. Convection ovens made for bakeries solve this problem by injecting steam under pressure over a time period under control by the baker. The home baker can achieve something like this by covering the loaves or using a cloche for the first part of the bake. The cover protects the loaf from excessive water evaporation, even in a convection oven. When the cover is removed, the crust can be dried, and a convection oven can presumably achieve this better than a conventional oven.
Allowing the loaf to sit on the baking stone with the oven turned off and the door ajar can achieve additional crust drying, but it may be that a less gradual cooling results in faster contraction of the cooling crumb and greater likelihood of crust crackling, according to some.
The protein content of the flour used and the inclusion of other ingredients that increase water retention, for example, potatoes or soakers, may also have an impact. These factors may impact both the degree to which the crumb contracts and the difficulty of drying the crust, and both of these would inhibit crackle development. If so, crackles should be easiest to achieve in a straight bread dough made with lower protein flour. Indeed, the bread most associated with a thin, crackly crust is baguette, which meets these conditions.
The principles applied
My oven is made by KitchenAid and has both convection and conventional baking options. This provides me with the opportunity to apply the principles discussed above.
I baked two breads yesterday and today with these principles in mind. The first was one I've baked dozens of times, my San Joaquin Sourdough. The second was one I had not baked before, the Vermont Sourdough with Increased Whole Grain from Hamelman's Bread. Both breads had 20% pre-fermented flour in the form of a 125% hydration starter fed with a mix of 70% AP, 20% WW and 10% whole rye flour.
The San Joaquin Sourdough was made with KAF AP and 10% KAF Medium Rye flours. The dough was 72% hydration. The loaves were scaled to 480 gms and shaped as bâtards. The Vermont Sourdough with Increased Whole Grain was made with KAF Bread Flour and 15% KAF Medium Rye Flour. The dough was 65% hydration. The loaves were scaled to 810 gms and shaped as boules.
For both bakes, the oven was pre-heated to 500ºF on convection bake for 60 minutes, with a baking stone on the middle shelf, pushed to the left, and a 7 inch cast iron skillet filled with lava rocks at the right front of the lower shelf. The oven was pre-steamed by pouring about 1/3 cup of boiling water over the lava rocks. The loaves were then transferred to a peel, scored and loaded onto the stone. Another ½ cup of water was poured over the lava rocks and the oven door quickly closed. The oven was immediately turned down to 460ºF, conventional bake.
San Joaquin Sourdough Bâtards
Vermont Sourdough with Increased Whole Grain from Hamelman's "Bread"
For the San Joaquin sourdough, the skillet was removed from the oven after 12 minutes, and the temperature was reset to 440ºF, convection bake. After another 18 minutes, the oven was turned off, and the loaves were left on the stone with the oven door ajar for another 7 minutes before being transferred to a cooling rack. The loaves commenced "singing" immediately and exceptionally loudly. By time they were cooled, they had developed many crust crackles, as pictured.
Crackly Crust on San Joaquin Sourdough
For the Vermont Sourdough with Increased Whole Grain, the skillet was removed after 15 minutes, and the oven was re-set to 435ºF, convection bake. The loaves were baked for an additional 25 minutes. Then, the oven was turned off, and the loaves were left on the stone with the oven door ajar for another 7 minutes before being transferred to a cooling rack. The loaves were already singing when I took them out of the oven, and, to my delight, there were already a few crackles. I had never before seen crackles develop before a loaf was cooled out of the oven. More lovely crackles appeared as the loaves cooled.
Crackles in crust of Vermont Sourdough with Increased Whole Grain, right out of the oven
More crackles appeared as the loaves cooled
And more ...
And yet more crackles
While two bakes is not sufficient to completely establish that the method described will reliably produce a crackled crust with all hearth breads, or even these, every time, this experience certainly supports my current understanding of the mechanisms involved and suggests the possibility that other bakes and other bakers might achieve similar results by applying these techniques.
I'd be happy if others would give this a try and share their experience.
When I blogged on my last weekend's baking, I threw in a photo of the pasta batch I had also made. Well, the pasta generated as much discussion as the breads … maybe more. So, I thought I'd write up the pasta dish we had for dinner tonight. (I know it's not bread, but I hope it's okay to post it on TFL anyway.)
Fettuccine with Turkey Sausage and Kale
I use Marcella Hazan's recipe for fresh pasta. It calls for 2 large eggs and 1 ½ cups of AP flour. I used Caputo tipo 00 Italian flour and found I had to add a couple tablespoons of water for the dough to come together.
I mix the dough in a food processor. It ends up in the bowl like coarse cornmeal, but, when pressed together and kneaded, it forms a firm dough. I roll the dough into a log, wrap it in wax paper and refrigerate it for at least 30 minutes. This works like an autolyse to evenly hydrate the flour.
I then divide the dough log into 4-6 equal pieces with a sharp knife and make pasta sheets with an Atlas, hand cranked pasta machine. After drying these for a few minutes until they are leathery, I cut them into the desired widths with the Atlas attachment. If the dough is sticky, it should be dusted with flour before cutting. The cut pasta is then dried completely (12 hours) before placing in plastic bag for storage. If completely dried, it will keep at room temperature for months. When rolled to the thinnest setting, this cooks in a couple minutes, tops.
The sauce comes from the March, 2006 Gourmet Magazine. It can also be found on Epicurious.com here.
I make my own turkey sausage, using a recipe for home made Italian Sausage, substituting ground turkey thigh meat for pork shoulder. Here's my recipe for the sausage:
This is the original recipe scaled down for 1 lb of meat and with my notes in italic:
1 lb. ground pork shoulder. I use ground turkey or chicken dark meat.1 clove crushed garlic.¼ cup cold water. Omit if using ground poultry.1 tsp salt¾ tsp ground black pepper1 tsp fennel seeds (preferably ground)1 T grated pecorino romano cheese. I use parmesan.1 T chopped Italian parsley¼ tsp red pepper flakes (Optional)Mix all ingredients together.This freezes well. It is wonderful in sauces for pasta and on pizza.
1 lb. ground pork shoulder. I use ground turkey or chicken dark meat.
1 clove crushed garlic.
¼ cup cold water. Omit if using ground poultry.
1 tsp salt
¾ tsp ground black pepper
1 tsp fennel seeds (preferably ground)
1 T grated pecorino romano cheese. I use parmesan.
1 T chopped Italian parsley
¼ tsp red pepper flakes (Optional)
Mix all ingredients together.
This freezes well. It is wonderful in sauces for pasta and on pizza.
Since Kale is unfamiliar to many, a few words about it seem called for. Kale is a green, leafy member of the cabbage family. It has been cultivated in Europe as long as history has been written. I have read that it was among the most common vegetables eaten in Europe prior to the late Middle Ages. It has many nutritional virtues, including powerful anti-oxidants and lots of vitamins and minerals. (For more information, see Wikipedia on Kale.)
Recipes using kale generally neglect the basics of preparing it for cooking. It has a fibrous central midrib that is not edible. After washing, the edible leaf is cut away from the midrib. The kale is often parboiled before adding it to the rest of the ingredients.
Kale, washed before removing stems
I cut along each side of the central stem with a sharp paring knife, then pull the stem free
Kale after removing the stems
So, with that introduction, here is my version of the recipe for Fettuccine with Turkey Sausage and Kale (Note: This recipe serves 4 as a main course):
3 tablespoons olive oil1 lb turkey Italian sausage, crumbled1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped1/2 lb fettuccine2/3 cup home made chicken broth1 oz finely grated parmesano reggiano cheese (1/2 cup) plus additional for servingHeat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned and no longer pink inside, 5 to 7 minutes.Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain.Keep the cooking water in the pot and return it to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.While pasta cooks, add kale to sausage in skillet and saute, stirring frequently, until just tender, about 5 minutes.Sausage and Kale, at this point in the recipeAdd broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.Serve immediately, with additional cheese on the side.
3 tablespoons olive oil
1 lb turkey Italian sausage, crumbled
1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
1/2 lb fettuccine
2/3 cup home made chicken broth
1 oz finely grated parmesano reggiano cheese (1/2 cup) plus additional for serving
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned and no longer pink inside, 5 to 7 minutes.
Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain.
Keep the cooking water in the pot and return it to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
While pasta cooks, add kale to sausage in skillet and saute, stirring frequently, until just tender, about 5 minutes.
Sausage and Kale, at this point in the recipe
Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
Serve immediately, with additional cheese on the side.
Buon appetito!
Nothing new in today's baking, but these are two of my favorites.
The San Francisco Sourdough is from Suas' "Advanced Bread and Pastry." I fed my stock starter to make a firm levain with KAF Bread Flour and BRM Dark Rye. The final dough was mixed with KAF AP. The San Joaquin Sourdough was made as previously described (many times). This batch was made with a 73% hydration dough.
I feel my bâtard shaping is coming along. I'm using the technique described in Hamelman's "Bread."
San Francisco Sourdough crumb
San Joaquin Sourdough crumb
I also made a batch of tagliatelle. I use Marcella Hazan's recipe which calls for 2 large eggs and 1 1/2 cups of AP flour. However, I have been curious how it would be made with Italian doppio 0 flour. I used Caputo red label. To my surprise, it was much thirstier than KAF AP, and I had to add a couple tablespoons of water to the dough for it to come together. Even with the added water, the dough was drier than usual. I was surprised because Marcella says the recipe usually used in Italy is 1 cup of flour to one egg. I wonder if Italian eggs are usually larger than our "large" eggs, or if there is another explanation. Maybe one of our Italian members has an explanation.
In any event, the pasta, made with an Atlas crank pasta machine, sure seems lovely. I'll see how it tastes at dinner tomorrow, with a sauce of home made ground turkey Italian sausage and kale.
Maybe this belongs in the "You know you're a bread baker when ..." topic.
I'm going to visit my younger son and his family next week. I haven't started packing, but I have the breads baked.
This is basically my San Joaquin Sourdough but made with the Gérard Rubaud flour mix. I tasted this loaf's mate yesterday (as in 4 slices). The truth is, Rubaud's flour mix is better when baked using Rubaud's formula and methods, and the San Joaquin Sourdough is better using my usual AP with 10% dark rye. Live and learn. Not that this is bad bread. It's just not astonishingly wonderful. (My grand daughters deserve astonishingly wonderful bread.)
These boules are the San Francisco Sourdough from Michel Suas' "Advanced Bread & Pastry." It's a wonderful bread. I spiked my starter flour mix which already has 10% rye with extra rye and made a very firm starter which was allowed to ferment for about 16 hours at room temperature. I got a bit more sour tang than previous bakes, which was what I was shooting for.
The crust is nice and crisp, and the crumb is quite open for moderate hydration (67%?) bread.
And, mostly because of how my wife's face lights up when she walks into the house while it's baking ...
The Cinnamon-Raisin-Walnut Bread from Reinhart's "The Bread Baker's Apprentice."
I feel better, knowing we won't starve in Las Vegas.
A few days ago, DonD blogged about some gorgeous baguettes he baked using a combination of unconventional mixing and fermentation techniques adapted from formulas developed by Pierre Gosselin and Anis Bouabsa, both very highly regarded Parisian boulangers. His description can be found here: Baguettes a l'Ancienne with Cold Retardation
Don used both the long autolyse under refrigeration of Gosselin and the cold retarded bulk fermentation of the complete dough employed by Bouabsa. He got such wonderful results, I had to try his hybrid technique.
I had been concerned that the double cold retardation would result in a dough that had so much proteolysis as to be unmanageable. However, Don described his dough as "silky smooth." Well, my dough was sticky slack. It was all extensibility and no elasticity. Fortunately, i have worked often enough with doughs like this to know they can make the most wonderful breads, so I shaped (best I could), proofed, slashed and baked. Voilà!
Since I was already afraid I'd over-fermented the dough, I erred on the side of under-proofing. The baguettes had almost explosive oven-spring. They about doubled in volume during the bake.
The crust was crunchy. The crumb was .... Oh, my!
The flavor was very good, but not as sweet as I recall the "pure" Gosselin Pain à l'Anciènne being.
These baguettes are worth baking again with some adjustments. I would endorse Don's decrease in the amount of yeast. I'll do so next time. And I will try a slightly lower hydration level. These were 73% hydration.
Thanks, Don, for sharing this very interesting twist in baguette techniques.
It has been a few weeks since I last made my San Joaquin Sourdough. I had become so enamored of breads made with the Gérard Rubaud flour mix, I was starting to wonder if I would still like the flavor of the San Joaquin Sourdough as much as I had. Well, I do.
Yesterday, I made the breads with a 73% hydration dough and divided it into two 250 gm ficelles and one (approximately) 500 gm bâtard.
Wt. (gms)
Baker's %
Active starter (75% hydration
WFM 365 Organic AP flour
BRM Dark Rye flour
The crust was nice and crunchy, and the crumb was pleasantly chewy. The flavor was wonderful, as always. There is no perceptible rye flavor, but the rye adds to the overall flavor complexity. This batch had more of a sourdough tang than usual, which we like.
Submitted to YeastSpotting
I'd bought some smoked salmon to have with Greenstein's sour rye which I baked last week. My wife's comment was, "It's too bad we don't have bagels." It happens I had a couple bags of Sir Lancelot (KAF's high-gluten flour) in the pantry, as well as all the other necessary ingredients, on hand. I also had a lecture to prepare, and I was running out of excuses to delay finishing it. So, I made bagels.
I used the formula from Peter Reinhart's "The Bread Baker's Apprentice." This entailed making a sponge, then a final dough which is mixed and immediately divided, then shaped and retarded overnight before boiling, topping and baking. I'd used this formula before, but never with high-gluten flour.
The dough was a pleasure to work with, and my shaping method "clicked" with this batch. I shaped each piece as I would to make challah, using Glazer's method of flattening the pieces then rolling them up into tubes. I then rolled each tube as if I were making baguettes to about 9 inches, shaped them over my hand with the ends together in my palm. I gave the ends a gentle squeeze and then rolled the sealed ends on an un-floured board to seal them. Then, I gently stretched each resulting ring gently to enlarge the hole and placed each bagel on a sheet with oiled parchment paper for retarding.
The next day, after boiling the bagels in water with baking soda, I topped them with sesame seeds or re-hydrated onion flakes and baked them.
Onion bagel
Sesame bagel
Bagel crumb
Although the crumb was very well aerated and looked "fluffy," the bagels were delightfully chewy. They had a delicious flavor plain, without any topping, and were even better with cream cheese and smoked salmon.
Bagel with cream cheese and lox
I like variety, so I could never say that any one bread is "my favorite." However, I can say that the "Five-Grain Sourdough with Rye Sourdough" from Hamelman's "Bread" would certainly be one of the candidates. It has a wonderful crunchy crust and a delicious complex flavor. It is fabulous fresh-baked. It stays moist for many days. It makes toast to die for. It is good unadorned or buttered, by itself or with other foods, for breakfast, lunch or dinner. It's, incidentally, full of really healthy stuff. Moreover, it's really easy to make, and it's beautiful to look at. What's not to like?
This bread is made with a rye sourdough but is also spiked with commercial yeast. The sourdough is fed and a soaker is soaked 14-16 hours before mixing, but once the dough is mixed, the fermentation and proofing are rather short. I started putting the dough together at around 12:30 pm, and the bread was out of the oven at around 4:30 pm.
Notes on the formula
The overall hydration of the dough is 99%, but much of the water is absorbed by the soaker. The final dough is sticky, but like a rye bread dough not like a high-hydration white bread dough.
Also note that all the salt is in the soaker. This is to inhibit enzyme activity. The salt percentage may also seem high (2.2% of the total flour), but the grains in the soaker also need salt, so the bread does not seem overly salty in the least.
This formula makes a large batch of dough. It would have been difficult to mix it in my KitchenAid. I mixed it in my Bosch Universal Plus, which handled it with ease. If using a KitchenAid or similar stand mixer, you should consider scaling down the formula to 2/3 of that specified below.
Rye sourdough
Whole-rye flour
8 oz
6.7 oz
Mature sourdough culture
0.4 oz
15.1 oz
2.9 oz
Cracked rye (I used pumpernickel flour)
Sunflower seeds
2.4 oz
Water (boiling, if cracked rye)
13.2 oz
0.7 oz
1 lb, 8.5 oz
Final dough
High-Gluten flour (KAF Bread Flour)
1 lb, 8 oz
10.5 oz
Yeast (Instant)
0.19 oz
0.5 oz
14.7 oz
4 lb, 10.4 oz
Mix the sourdough and ferment it at room temperature for 14-16 hours.
Prepare the soaker at the same time as the sourdough. Weigh out the grains and salt. Mix them. If cracked rye is used, boil the water and pour over the grains and mix. If using rye chops or coarse rye flour (pumpernickel), cold water can be used. Cover the soaker and leave it at room temperature.
Mix all the ingredients thoroughly in a mixer bowl at low speed, then increase to medium speed (Speed 2 in a KitchenAid or Bosch) and mix to moderate gluten development. In my Bosch, I think this took around 10 minutes.
Transfer the dough to
a lightly oiled bowl. Cover tightly and ferment for 1 hour.
Divide the dough into three equal pieces and shape into boules, bâtards or a combination.
Proof for 50-60 minutes in brotformen or en couche.
Preheat the oven to 480ºF with a baking stone and your steaming method of choice in place.
Pre-steam the oven. Transfer the loaves to a peel. Score them and load them onto your baking stone. Steam the oven. Turn the oven down to 460ºF.
After 15 minutes, remove your steaming apparatus, rotate the loaves if necessary for even browning, and turn the oven down to 440ºF. If the loaves are getting too dark, you can turn the oven down to 420ºF.
Bake for 15 minutes more (or 10 minutes longer, if baking 2 lb loaves) and check for doneness. (Internal temperature 205ºF. Bottom sounds hollow when thumped. Crust nicely browned.)
Turn off the oven but leave the loaves in, with the oven door ajar for another 7-10 minutes to dry the crust.
Transfer the loaves to a wire rack and cool thoroughly before slicing.
This weekend I made a miche with Gérard Rubaud's flour mix for the first time. It's nowhere near as beautiful as the ones with which Shiao-Ping introduced Rubaud's formula to TFL, but it is delicious. The miche does seem to have a more mellow flavor than the other breads I've made with this flour mix, but then I didn't slice and taste it for a good 15 hours after it was baked.
The flour mix and formula I used was ...
Gérard Rubaud Pain au Levain
Total Dough
Flour 1 – AP
Flour 2 – WW
Flour 3 – Spelt
Flour 4 – Rye
Total Dough:
Conversion factor
Final Dough:
I also made a couple 1 lb boules of the San Francisco Sourdough from "Advanced Bread & Pastry" by Michel Suas. It was an extremely extensible dough, made this time with WFM AP Flour (non-organic. They were out of the organic). I retarded the loaves overnight but wanted to give them an early start, so I took them out of the fridge and turned on my oven when I first got to the kitchen this morning.
I trust you correctly inferred this was done before my first cup of coffee. Always risky.
Well, I did have my baking stone in the oven when I turned it on but not my steaming setup. I discovered this when the loaves were ready to load, of course. I did give the oven a series of spritzes with a spray bottle, but my result was a nice illustration of why we bake with steam. So, for your interest ...
Note the dull crust and the modest bloom and spring.
I haven't cut it yet. I'm sure it's fine eating, but beautiful it ain't.
Pat, who has is enduring earthquakes, tsunami warnings and, worst of all, no access to bread baking this week shared with us the thought that having some bread to critique might lift her spirits. What better bread than that made from her own baguette formula?
In anticipation of Pat's need, I baked a couple baguettes this afternoon. For the formula, see Baguette crumb - 65% hydration dough. I used some leftover levain with the G. Rubaud flour mix to seed the levain. The rest of the flour was KAF European Artisan-Style flour. This is a supposedly the same protein content as KAF AP flour, but it always seems to absorb a bit more water than AP. I didn't add any extra water, so the dough was quite dry - not even tacky after a couple stretch and folds in the bowl.
So, Pat, have at it.
The baguettes
The crust was deliciously crunchy and sweet from the caramelization of a bold bake. The crumb was chewy with a nice, baguette flavor, but the taste of the tiny fraction of whole wheat flour used in the levain was discernible. It seemed a bit "out of place." However, this didn't stop me from consuming half a baguette with dinner.


text:
Monfils blown off court by high winds at U.S. Open
By Matt Majendie
NEW YORK (Reuters) - Gael Monfils was blown off court at the U.S. Open Wednesday as powerful gusts knocked his game off course and the Frenchman out of the tournament.
Monfils was bidding to become the second Frenchman in the Open era to reach a semi-final in New York when he met Novak Djokovic in the quarter-final.
But the number 17 seed failed to emulate Cedric Pioline's achievement at Flushing Meadows and blamed winds that dramatically changed direction and swirled through the Arthur Ashe Stadium for his exit from the tournament.
"The thing is that with the wind you can really find my weakness - for me, it's really hard to play with wind," said the Frenchman after his 7-6 6-1 6-2 defeat.
"I'm very physical and speedy. Sometimes for me it was very frustrating ... as I cannot use any skill. I can just try to push the ball and deal with it. But I think at that time the talent for play in the wind, I don't have that yet."
Djokovic handled the high winds better than Monfils, who had dominated the early exchanges but struggled with his serve and shot selection in the final two sets.
Afterwards, the 24-year-old admitted he had never known a windier contest during his six years on the men's tour.
"That windy? Never," he said. "I know when it's a little windy I get in trouble but wind like this for me is tough. I have a big swing and, as you can see, my adjustment is not that good sometimes." Continued...

subset: commoncrawl


text:
Let England Shakeby Leandro Lucarella on 2011- 03- 26 20:28 (updated on 2011- 03- 26 20:28)
- with 0 comment(s)
I just want to say: WHAT AN AMAZING ALBUM
It's been a while since I listened to an album that made me want to say that, and Let England Shake by Pj Harvey did it (and I'm exactly a PJ Harvey fan). Both music and lyrics are excellent.
Also, there are videos available for almost all the songs in the album, and they are all beautiful. Here is the video for The Colour Of The Earth HD. Watch it!


text:
Question about Nokia N95 Cellular Phone
Posted by zankeshshah on
SOURCE: I have freestanding Series 8 dishwasher. Lately during the filling cycle water hammer is occurring. How can this be resolved
a 6ya expert can help you resolve that issue over the phone in a minute or two.
best thing about this new service is that you are never placed on hold and get to talk to real repairmen in the US.
the service is completely free and covers almost anything you can think of (from cars to computers, handyman, and even drones).
click here to download the app (for users in the US for now) and get all the help you need.
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For many frisbee is merely a picnic past-time. But for a group of young Australian athletes it is a chance to travel the world and represent their country.
The bi-annual World Junior Ultimate Championships were held in August, with 1200 athletes from 20 countries converging in Dublin.
Two of those athletes were Tim Davis and Jodie Palmer who may only be 19, but have already represented their country in the world championships for Ultimate Frisbee as two of the three South Australian team members.
Tim and Jodie joined Angus Randall in the studio to set everyone's frisbee techniques straight!
Producer: Angus Randall


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Industry News
Mahatma Gandhi comes alive on internet
An extensive photo gallery and a sophisticated video channel have been launched documenting the life and work of Mahatma Gandhi – in detail and as never seen before.
On the occassion of Mahatma Gandhi's 140th birth anniversary on October 2 the charitable GandhiServe Foundation, Berlin/Germany, has launched a photo gallery on the internet – www.shutterfly.com/
Along with the photo gallery a video channel has been launched by the foundation – www.youtube.com/
Gandhi has left an indelible mark on human history. His thought is ever relevant for all those who aspire for a better and fuller life in this war-weary and fear-stricken world.
Contact: GandhiServe Foundation – www.gandhiserve.org - firstname.lastname@example.com
# # #
GandhiServe, a charitable foundation registered in Germany, aims to spread the ethics of nonviolence by disseminating information about and popularizing Mahatma Gandhi's life and works.
GandhiServe Foundation hopes to help alleviate conflicts and inspire others through making available media and resources on Gandhi's life and thoughts.
We believe firmly that Gandhi's message of truth, love and nonviolence is still relevant today. Or even more relevant than ever before, considering the ecological catastrophy we're facing, and the increase of different forms of violence in both personal and public life. The ethics of nonviolence, as practised and cultivated by Mahatma Gandhi, live on, regardless of national or political boundaries.
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text:
Definite and indefinite articles: the, a, an
The definite article the as a determiner can be used before singular or plural nouns such as people or things, and before countable and uncountable nouns.
We use the determiner the:
to refer to people or things which we know because they have already been mentioned.
- There is a man doing magic at the marketplace. I know the man; he is my uncle.
- I know there are bats in that cave. I have been to the cave and seen the bats.
to refer to a person or thing when there is only one.
- He is the ex-husband of my friend's sister.
- The flood occurred only in the east coast of the country.
before superlatives, words such as first, only, etc.
- Peacocks have themost beautiful feathers.
- Thefirst runner to cross the line will be declared the winner.
- This duckling is the only pet I have.
before adjectives so that the adjectives become nouns.
- Sometimes I hate myself for dreaming the impossible.
- They buried the dead as soon as they could.
before a singular noun that is representative of a group of similar people or things.
- A large and flightless bird, the dodo is now extinct.
- The satellite has many uses, the most important of which is the transmission of information.
before proper nouns.
- The Robinsons are the latest members of the ghost-hunting club.
- The Niagara Falls is the largest waterfall in the world.
We use the determiners a/an:
to refer to someone or things that we know nothing about as they have not been mentioned before, or they are not particular persons or things.
- She brought home a puppy.
- They saw a man attempting to commit burglary at a house near by.
- There was anexplosion in a nearby factory.
before an uncountable noun.
- The husband and wife share a liking for raw fish.
- He has an unusually bad temper.
before an action noun.
- She had a quick glance at me, and then looked away.
- She always has abath that lasts at least an hour.
before a quantity.
- He uttered a few foreign words before he passed away.
- She never does a bit of exercise to reduce her enormous body weight.
before a proper noun such as a person's name.
- A Mr. Wilson called while you were away.
- Is there a Patterson here?


text:
GraphicRiver Cup of a Coffee 10047489
Stock Vector \ Objects \ Food
Coffee \ Teaspoon \ Natural \ WhiteCup \ Illustration \ Vector \ Caffeine \ Brewed
Stock Vector - Cup of a Coffee 10047489 by nael005 @ GraphicRiver
Stock Vector \ Objects \ Food
Cup of a coffee vector illustration
Layered: Yes; Graphics Files Included: Vector EPS; Minimum Adobe CS Version: CS.
Mother and Her Baby ; Spa; Roll Up Banner; Splatter Design Element Collection; Pirate Skull in Red Bandana; Different Color Eye Balls; Drawing and Writing Tools.
Keywords: aroma, black, break, brewed, brown, cafe, caffeine, cappuccino, ceramics, closeup, coffee, cup, design, drink, espresso, hot, java, mocha, mug, natural, spoon, sugar, taste, teaspoon, web, white.


text:
I need a job for my fiancé ~~~~ lol (Cairo)
Well here is my story ..
Hm I met an incredible American guy from some language exchange website and we were amazing friends and like talk daily for almost 24 hours ONLY!! Lol....sooooo as a result of that we fall in love of course and that was the beginning of my long distance relationship and ahem >.> first experience in love too xD don't laugh hehe I was like nerd girl only focusing on her study so shush ....
Anyway let's continue so my bf finally was able to come and meet me here in Cairo for the first time and we spent a beautiful month together plus plus we are now ENGAGED !! <3 .....but sadly he went back to USA to finish a couple of things and he is really not happy there same to me I'm in bad condition sincehe left :'( ..
So now we are trying to find him a job here in Cairo anywhere as a teacher or anything he is really smart masha'Allah and very clever ...
And my parents said that he has to get a job here so we can agree on the marriage ,,,so I just want that to happen fast so we can be together soon insha'Allah
If you can help me in that I'll be more than grateful really


text: Thank you for completing the following Felt FRD Dealer Summit Guest Travel Accommodation questionnaire. Please be sure answer all fields for both yourself and your guest by March 4th, 2015. Once this information is received, we will arrange air and ground transportation (if applicable), hotel accommodations, and all of the event details for your complete Felt FRD Dealer Summit experience. If you have any questions or concerns, please contact either Jesse Porter (email@example.com) or John Georger (email@example.com)


text:
Telephone booking delivery time, make sure to reach the destination!
Paypal,protect the interests of buyers and sellers!
Online 5+ minutes, browse 10+ products,Get $5 coupon!
TE3051JJJ Korean fashion national pattern print t-shirt
Product Detail:
COLOR: Black, White
Fabric: Cotton
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text: Select an international website Zoover.at Zoover.be Zoover.ch Zoover.co.uk Zoover.com.br Zoover.com.tr Zoover.com.ua Zoover.cz Zoover.de Zoover.dk Zoover.es Zoover.fi Zoover.fr Zoover.gr Zoover.hu Zoover.it Zoover.lt Zoover.nl Zoover.no Zoover.pl Zoover.pt Zoover.ro Zoover.ru Zoover.se Home Destinations Accommodations Awards Add review Add review Add photos Add videos Add new accommodation Add attraction Home Add review Canada British Columbia Clinton Accommodations Clinton Reviews (0) Photos & videos (0) Accommodations (3) Weather forecast Map Tips (0) Question and Answer (0) There are currently no reviews for Clinton Weather 8° / 27° 29 Jun 2017 Weather forecast and climate... Unfortunately no photos available Add the first photo - Find Hotels Deals From CAD 89 Find the best deal Sort by Zoover recommends Rating Reviews Distance from center 3 Accommodations Canada, British Columbia, Clinton Location Radius: Select 2 km 10 km 20 km 50 km Country Canada Region British Columbia Destination Clinton Accommodation Accommodation Hotels in Clinton Holiday park in Clinton User Rating Number of reviews 1 Review 7-8.4 Good1 Scores well regarding Appreciation Value for money Rooms More criteria Contributions 2 Search within results: 8 click Add review Hotel: Cariboo Lodge Clinton, 0.3 km from center Canada British Columbia Clinton - click Add review Holiday park: Big Bar Guest Ranch Clinton, 36.4 km from center Canada British Columbia Clinton - click Add review Hotel: Echo Valley Ranch and Spa Clinton, 0.1 km from center Canada British Columbia Clinton Hotels Hotels in Vancouver Hotels in Whistler Hotels in Victoria Hotels in Clearwater Hotels in Ucluelet Hotels in Kamloops Hotels in Kelowna Information about Clinton Weather Clinton Map Clinton Photos Clinton Videos Clinton Question and Answer Clinton Nearby destinations 100 Mile House Williams Lake Gold Bridge Lillooet Ashcroft Cache Creek Barriere Are you looking for a well-reviewed accommodation for your holiday in Clinton? Below you are able to find all accommodations in Clinton. read more Are you looking for a well reviewed accommodation for your holiday in Clinton? Below you are able to find all accommodations in Clinton. You are able to find reviews about 2 Hotels and 1 Holiday park in Clinton. To find your perfect accommodation, please use the filters on the left side. - - Less text


text:
Letter to the Editor - The Times
May 12.
Sir, I cannot agree more strongly with the view of your science correspondent (Body & Soul, April 30) that a 'no expense spared' approach to health and safety is unsustainable. Our approach at the HSE is that sensible health and safety is about managing risk, not eliminating it at any cost; eg, in 1994, the Health and Safety Commission advised Ministers not to legislate requiring fitment of the more sophisticated and costly ATP train protection system and gave the same advice in 2003, regarding the costly European Train Protection System (ERTMS), as the technology was not sufficiently advanced and the cost outweighed the benefits.
Your correspondent was describing a new City University mathematical model for calculating the costs and benefits of measures to reduce risk. The model, which is 'actuarial' and does not take into account all the costs of a real incident, suggests that the Train Protection and Warning System, introduced following recommendations of the reports by Lord Cullen and Professor Uff on the Paddington and Southall rail crashes, is poor value for money. The system intervenes to stop trains from passing signals at red and has an additional role in mitigating overspeeding on the rail network.
In fact, while I accept that it may be too early to assess the full extent of the benefits afforded by this national train protection system, there is evidence that TPWS has prevented other serious incidents that might have been caused by signals passed at danger.
Yours faithfully,
Director General, Health & Safety Executive


text:
- Autor: TIMMONS, TIM
- Autor: LAYNE, TAMRAT
Produto disponível até 15min após
a confirmação do pagamento!
a confirmação do pagamento!
Você pode ler este livro digital em vários dispositivos:
THE WAY is the first in a series of small group studies. THE WAY includes 4 Study Guides, each with 6 Study Sessions. These 24 studies are not written in the traditional study guide format, with one person being the teacher and the rest listening. Instead, they are designed to promote discussion and interaction within the context of a few. This is based upon the conviction that "when two or three are gathered in the name of Jesus," Jesus will show up! This is a Jesus curriculum without political or religious agendas. His name is Jesus of Nazareth. We're not talking about the religious Jesus. We're talking about the most prominent and powerful person ever—just Jesus, simply the person of Jesus. There's something about Jesus without religious baggage—his words, his Spirit, his actions, his loving ways, his bent toward the disenfranchised and even his name—that brings healing and wholeness. Jesus is truly the most effective person you can embrace for yourself. The Jesus movement is the fastest growing movement in the world today within every culture! THE WAY is not just another Bible study or a lecture from one to the many; it is a revolutionary way for everyone to participate and SEE Jesus personally. The ultimate purpose of THE WAY small group curriculum is to participate in the Jesus movement for the transformation of nations through love—loving God, loving one another, loving others, and even loving your enemies. It's a revolution of love! The single-mindedness of THE WAY is to gather people together initially for personal transformation and then to change the world. In the year of 2002, a former communist, atheist guerilla fighter encountered Jesus while in political prison and found a new freedom. The same year, a former Christian pastor and author encountered Jesus while imprisoned by religiosity and was set free! THE WAY contains the principles that transformed their lives and set them free! THE WAY is not the invention of two men; it is the plan and practice of Jesus from the very beginning! Begin your Jesus journey with THE WAY and invite others to walk with you.


text:
- $24.95
FREE Shipping for Club Members
- [-] Other Available FormatsOur PriceNew & Used MarketplaceConspiracy of Silence (Paperback)
Published: 2015-07-01
Publisher: Oceanview Publishing$16.00
- Publisher: Oceanview Publishing
- Publish Date: November 2008
- Page Count: 325
- Dimensions: 9.42 x 6.36 x 1.03 inches
- Shipping Weight: 1.33 pounds
Related Categories
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page 36.
- Review Date: 2008-09-01
- Reviewer: Staff
When Clare Prentice, a Chicago journalist, discovers she's adopted in this cozy romantic thriller from Powers (Death Angel), she's disturbed enough to call off her impending wedding. The high school ring of her adoptive mother, who died two years earlier and was careful to keep Clare's true origin a secret, provides a clue that takes Clare to Grand Rapids, Minn., where she conveniently has an assignment to interview a reclusive novelist, Nate Hanssen. The pace picks up after Clare discovers that her birth mother, Lily Gundersen, was murdered in Grand Rapids. Clare becomes the target of a killer intent on silencing anyone who knows the real story behind Lily's untimely death. Meanwhile, a subtle romance develops between Clare and Nate. Full of red herrings, this suspense novel will appeal to those who also like traditional whodunits. (Nov.)


text:
*From the Divisions of Pulmonary and Critical Care Medicine (Drs. Walder, Auger, and Fedullo) and Cardiothoracic Surgery (Dr. Kapelanski), University of California, San Diego, School of Medicine, and UCSD Medical Center, San Diego, CA.
Correspondence to: Peter F. Fedullo, MD, FCCP, Division of Pulmonary and Critical Care Medicine, University of California, San Diego, School of Medicine, UCSD Medical Center, San Diego, CA; e-mail: firstname.lastname@example.com
Klippel-Trenaunay syndrome (KTS) is a congenital disorder
characterized by a triad of cutaneous vascular nevi, soft tissue or
bony hypertrophy, and varicose veins or venous malformations involving
one or more extremities. An incidence of venous thromboembolism of up
to 22% has been reported in this disorder. Also reported is the
development of chronic thromboembolic pulmonary hypertension (CTEPH)
and subsequent death from right ventricular failure. We report the
first patient with KTS to undergo a successful pulmonary
thromboendarterectomy for CTEPH.
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We've all been there. You have a great Valentine's Day date planned, and it turns into a nightmare. Either you don't click, he's a jerk, or she won't stop talking for two seconds. Whatever the reason the date is a bomb. But don't despair…you've never had a date as bad as Britney's. Check it out.
Brought to us by the folks at Cambio.com, we have Just Another Valentine's Day Horror Story. It's a four-minute comedy film about the perils of bringing a zombie to dinner on that most love-filled of all days. Check it out; we bet you'll get a chuckle out of it. Also, Britney is a fox and Justin's zombie make-up is nicely done. Something for everybody!
From the Press Release
Cambio, the entertainment destination for teens and young adults, knows that even though love is in the air on February 14th, some Valentine's Day dates can still be horror stories. In Cambio's exclusive original video, Just Another Valentine's Day Horror Story, Britney, a beautiful and sweet girl, thinks she is going on a date with a cute young guy named Justin, but his ghoulish looks and zombie-like antics leave her wondering if he is a dead-beat date or just simply dead. Even though Justin shows up looking disheveled and forgets to make reservations, Britney is still touched that at the end of their date he shares that he likes her for her brains. Could it be that Justin is into intelligent girls, or does he just want to eat Britney's brains for a Valentine's Day treat?
Got news? Click here to submit it!
Love your dead in the comments section below!


text:
My first job was at the BBC but was really dull. I was working in the BBC's reference department, where I did a lot of filing. I had always been interested in films and theatre so I thought that getting a job at the BBC would be a good idea, but the job was really mundane.
There were some compensations. I used to collect autographs and I managed to do this at the BBC. I went to meet and greet guests on the Peter Murray show - it wasn't my official job, I sort of took it upon myself and I managed to get the autographs of Sylvester Stallone, Lauren Bacall and Bette Midler.
My first boss at the BBC was Aubrey Singer. The main thing I learned from him was discipline. I also learned things about myself: namely that I hated commuting and didn't really want a 9-5 job.
I decided to go to dance school at 22, which is late for a dancer. Even though I had great teachers, the person that most inspired me was a critic for the Financial Times who was also a dance history teacher. We had lots of conversations about choreography and he really opened my eyes to new ideas and the work of other great choreographers.
As a dancer I wanted to do different things like choreography and producing. When I launched my first dance/theatre company, I had no experience of running a company so we had management training to teach us how to manage people. The person who helped me most was Simon Lacey, an administrator at the company.
I set up New Adventures in 2002 and I love the combination of running a dance/theatre company and developing stories without words, which is what we've done with Nutcracker.
My advice? Keep your mind open about what you want to do and be true to yourself. So many people are governed by what's 'in' or copy something that someone else has done.
· Matthew Bourne's Nutcracker is being performed at Sadler's Wells in London
Interview by Tola Awogbamiye (firstname.lastname@example.com)


text:
HURRY! Agents available now! 4:15:36
HughesNet in Olive Branch
Want reliable Internet service for your home in Olive Branch? Get HughesNet® satellite Internet. HughesNet satellite Internet doesn't rely on cables or wires to deliver your Internet connection, which means you can enjoy download speedsof 25 Mbps1. And Olive Branch families with gamers, music downloaders can seamlessly stream and download with no hassle, thanks to HughesNet® Gen5. With a greater download capacity and an enhanced network, Gen5 from HughesNet is a great option, both for Olive Branch customers who require higher bandwidth to support their online activities and those who just have multiple devices to connect. And since satellite Internet is available anywhere, you can enjoy HughesNet in Olive Branch's more remote neighborhoods, too.