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Wednesday, October 22, 2008
The Sacred Tamale - Another Victim of the American Casserole
This video recipe for hot tamale pie is further proof that we Americans can take any sacred ethnic recipe, and turn it into a quick and easy casserole. While this tamale pie has very little to do with its south-of-the-border namesake, it's a really delicious recipe all the same. So, with apologies to real tamale makers everywhere, I hope you give this a try. Enjoy!
2 lbs ground beef
2 cups diced peppers of your choice
1 16-oz jar salsa
1 tsp salt
1 tsp chipotle pepper
1/2 tsp dried oregano
4 oz cheddar cheese, divided
4 oz jack cheese, divided
2 boxes Jiffy corn muffin/bread mix
2 eggs
2/3 cup milk
8 oz frozen corn, thawed
66 comments:
If anything can make Jiffy cornbread taste decent, it might be cooking it this way. I'll give it a try, and let you know.
- October 22, 2008 at 2:48 AM
- Chef John said...
the cheese and meat does wonders
- October 22, 2008 at 2:57 AM
"I'm using a grass-fed, organic beef. That's why I have no savings..."
Hilarious as usual! But you'll probably live longer and healthier~
-D.W. - October 22, 2008 at 4:26 AM
Hey Chef John, looks great, just one question. Can this be pulled off with a normal cornbread batter, or does Jiffy cornbread offer some kind of magical secret properties?
- October 22, 2008 at 6:56 AM
cabeza feliz? lol
you made my morning, made me laugh xD happy head - October 22, 2008 at 9:16 AM
This is one of those recipes that you need to stop everything and make immediately. I'm sitting here stuck at work salivating on my keyboard. This site is a treasure chest full of great stuff. When are those cd's coming out?
- October 22, 2008 at 9:53 AM
- Chef John said...
jiffy is fairly moist and a bit sweet and not too crumbly, which works nicely here, but you could just any non-dry/crumbly recipe.
- October 22, 2008 at 9:57 AM
- Unknown said...
Oooh. That looks good. Lol.
How about showing another pasta recipe? =D - October 22, 2008 at 1:24 PM
- JadedOne said...
Thanks for yet another easy recipe! Similar to the other question about the cornbread mix, do you think your jalapeno cornbread recipe would be a good substitute instead of the Jiffy mix?
- October 22, 2008 at 1:35 PM
- Chef John said...
Yes, but one recipe may not be enough, so I would double, even if that may be a little too much.
- October 22, 2008 at 1:39 PM
- Unknown said...
If you could make a "Bachelor Series" for us College students with a tight budget. That would be awesome.
This is cool recipe that doesn't take too long and relatively cheap. - October 22, 2008 at 6:30 PM
I love how you say salZa. LOL!
Awesome video! - October 22, 2008 at 6:41 PM
Ooh what a delicious looking dish! I am committed to breaded pork chops tonite, but I will try this tomorrow nite and respond. Thank You!
- October 22, 2008 at 7:59 PM
Great tip about mixing the cheese with the top batter!
And about the tip using the fork to spread to the sides leaving rising steam space,
Luisa Vacaville - October 22, 2008 at 8:18 PM
I totally agree with Sharon. Your Zs in salSa really bug me, Chef.
But this is coming from a person who hasn't phonetically pronounced an R in yeas and yeas.
Scott - Boston - October 23, 2008 at 11:33 AM
- Chef John said...
Two Words: Go Rays!
- October 23, 2008 at 2:01 PM
Ahh, well, since it's pick on Chef John day... I love the way you say "potatah". (Your CDN fans will understand).
Canada loves Chef John! - October 23, 2008 at 7:26 PM
- Chef John said...
Thanks, that my Rochester, NY accent... or as we say it Rah-chester
- October 23, 2008 at 9:15 PM
Cool I live an hour, hour and a half away from rochester, im in syracuse... pretty gloomy place
- October 24, 2008 at 8:30 AM
- Chef John said...
ive actually been in SF for 24 years but i haven't lost the Rah accent
- October 24, 2008 at 12:28 PM
- Thoughts said...
I second the comment requesting awesome, simple, cheap, tasty, relatively quick meals (for college students here, but also great for busy families). This recipe is awesome.
- October 24, 2008 at 8:08 PM
Sometimes a recipe will call for a box of Jiffy Corn Muffin Mix. Here's a Copy Cat recipe you can make at home if you are out of Jiffy.
This recipe is equal to one 8.5 ounce box of Jiffy Corn Muffin Mix.
Makes 8.5 ounces (equal to 1-box of Jiffy Corn Muffin Mix)
Makes 1-1/2 cups of mix
Makes 6 corn muffins
2/3 cup all purpose flour
1/2 cup yellow corn meal
3 Tbsp granulated sugar
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp vegetable oil
Combine flour, corn meal, sugar, baking powder and salt. Mix well with whisk. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
Use the above mixed ingredients in recipes calling for a box of Jiffy Corn Muffin Mix.
To make corn muffins:
Preheat oven to 400F.
Combine above mixture with:
1 egg
1/3 cup milk
Fill muffin tins 1/2 full.
Bake 15-20 minutes
Makes 6 muffins.
-Rusty - October 25, 2008 at 5:17 AM
Thanks chef, I will try this recipe for my husband today. He is originally from Texas, and has been begging for me to make him tamale pie for a year now. I'm from Norway, so I don't really know these foods very well, but thanks for making it all seem very simple!!
- October 25, 2008 at 3:43 PM
- The Culinary Chase said...
Love it! Good ole fashioned home style cookin'!! My grandmother would say, "stick to your ribs!' meal. Cheers!
- October 27, 2008 at 8:36 AM
I just made it... didn't turn out so well, it was burnt on the bottom... it was still good though :D
- October 28, 2008 at 6:37 PM
- Chef John said...
did you use a glass baking dish like mine?
- October 28, 2008 at 7:11 PM
- Antilope said...
Made it yesterday for dinner. I made a 1/2 recipe in an 8x8-inch pyrex square baking dish. I used the Jiffy copycat recipe above for the bottom and topping. Came out great. Very tasty recipe, I'll be making this again. Baking took 45 minutes. Thanks for the great idea!
- October 29, 2008 at 12:57 AM
No, I used an old metal one...
- October 29, 2008 at 8:35 AM
- Chef John said...
there's the problem.
- October 29, 2008 at 11:27 AM
- Timmy said...
Oh man, I just got a little hungry.
- October 29, 2008 at 12:56 PM
Yep, it was here in the house when i moved in haha, can you suggest any cheap bake ware that would be better
- October 29, 2008 at 7:11 PM
- Chef John said...
Any heavy glass or ceramic casserole dish at Target or Bed Bath and Beyond will work. They are not that expensive and worth every penny.
- October 29, 2008 at 7:25 PM
You can even find baking glassware by Pyrex at many large grocery stores.
- October 30, 2008 at 12:16 AM
Thank you! Happy Halloween!
- October 30, 2008 at 7:00 PM
....I just cooked this (used only 1/2 recipe) .... used 1 can of cheap corn....rinsed and drained and added 1/2 teaspoon of taco seasoning....baked 45 minutes....jiffy and the corn makes this dish....very tamale....thanks John!
- March 21, 2009 at 5:07 PM
Can you assemble in advance and freeze or refridgerate? How long if so? Do u need to defrost first or just pop in oven?
- June 19, 2009 at 3:15 AM
- Chef John said...
sorry, not sure, never done.
- June 19, 2009 at 10:09 AM
- Memória said...
I made this dish today and wrote a post about it. Thank you for a great recipe!
http://www.mangiodasola.com/2010/03/tamal-or-tamale-pie.html - March 3, 2010 at 1:08 AM
- Chef John said...
wow, looked great!! thanks!
- March 3, 2010 at 1:17 AM
I love that you make it clear that your "Mexican" recipes are more like "Mexican inspired" and not that authentic. They're still great though.
Just one observation from a nauseating pedantic Mexican here: It's one tamal, many tamales. There's no such thing as a tamale. - July 16, 2010 at 12:28 PM
Hey Chef John,
I just wanted to say this dish came out wonderful. Its my first time using one of your recipe.I wish you the best of luck in everything that you do. I can't wait to get your book.
Take care Rachel - September 15, 2010 at 2:47 PM
- LADYBUGPLUS said...
Hi Chef John, I made this for dinner tonight and I am so luvin it! It is just perfectly crusty and seasoned. I remember when I was on a diet my Dr put me on a plan where my local hospital made meals for the week that I picked up in their cafeteria and this tasted very much like my favorite meal they made. It was called Taco Pie though but this is very much like it. I hearted that then and I heart this now. I also find I luv most all your recipes but this is so far my favorite. As the little fella said on your video "aye carumba"
Laura - November 13, 2010 at 2:57 PM
I love many of Chef John's recipes but not this one :(
The Jiffy corn mix is too sweet for a tamale casserole!
I have never tried it before so I didn't rally know what it tasted like and I was quite disappointed with the result.
If you like the taste of real tamales this is not a good choice. Instead I would have used the Jiffy mix to prepare a sweet corn cake for dessert. - January 6, 2011 at 5:53 AM
I'm also wondering if this dish can be pre-made and refridgerated or frozen then baked - has anyone tried? Hope to hear from someone! Thanks -
And Chef John, just found your site, so glad I did, love your videos - they are so NOT annoying, and clever! Unlike many cooking videos out there!
Laurie in Canada - November 2, 2011 at 6:43 AM
- Chef John said...
I've never tried to freeze, but don't think it would be a great idea. Thanks!
- November 2, 2011 at 11:12 AM
Excellent recipe! My family just loved it. Thanks for posting!
- November 16, 2011 at 6:51 PM
love your blog, recipes and videos. A bit disappointed with the Jiffy cornbread recommendation. Why bother with organic grass fed beef and then use partially hydrogenated fats in the topping? regular corn bread with the heart healthy oil of your choice works just fine in this recipe.
- January 16, 2012 at 8:22 PM
- 1Bigg_ER said...
was off work today, started browsing this blog, found this recipe, occupied the kitchen, got it done,ATE IT,ENJOYED IT, opened a beer!! I'd say this was a damn good day.
THIS SOME GREAT SHIT!! (EXCUSE MY FRENCH) - January 27, 2012 at 3:29 PM
- 1Bigg_ER said...
BTW, whatever you do, do NOT skip the sweet corn.
- January 27, 2012 at 3:30 PM
Saw this on allrecipes.com. Can you tell me how many servings?
- February 8, 2012 at 9:43 AM
- Chef John said...
Maybe 6 or 8?
- February 8, 2012 at 12:21 PM
Chef John, I was wondering if using a medium or even mild (heat-wise)chunky salsa might be acceptable instead of adding the peppers and other spices? I often add it to my chili, and it really kicks it up. Would just make it even quicker, besides the fact that I don't keep chipotle pepper on hand. Not sure I've ever seen it, actually.
- February 8, 2012 at 1:19 PM
- Gaylen said...
Love your foodwishes.com!
Q: We typically use ground turkey in everything that calls for ground beef. However, I'm hesitant to sub on this tamale recipe because ground turkey doesn't work so well for meatloaf when it's in a loaf pan. Would ground turkey spoil the recipe here, do you think? - February 8, 2012 at 6:12 PM
- Chef John said...
too subjective to answer, but i'd use beef.
- February 8, 2012 at 6:15 PM
- Kelly Ann said...
I have made this before......delicious!!!! I went to look at the video again to refresh my memory, and I cannot find the video. Am I doing something wrong, or is it not available anymore?
- March 7, 2012 at 8:11 PM
- Chef John said...
It looks fine, but here is the YT version. http://youtu.be/6pk1atQECIc
- March 7, 2012 at 11:04 PM
- happyg said...
Saw this and wanted to try it, didn't have the Jiffy but used a recipe for cornbread that was a little too sweet otherwise great idea, I will make it again and just cut the sugar in half.
- September 21, 2012 at 4:40 PM
- Unknown said...
Hi Chef,
I hope you enjoyed your [mandatory] vacation! For your returning amusement, may I present the following review:
I believe my cooking-prowess would best be described as: "semi-frequently manages to not burn water if she's focused on the task" - so I'm no stranger to recipes that appear to over commit and under deliver...
I was looking for a way to safely dispose of some Jiffy that was left behind from some mad science project or another, and stumbled upon your instructions here; decided this was as good as any.
I'm sure a classically trained chef such as yourself would regard this in utter disgust, but I'm also a vegetarian, so needed to make a "few" substitutions. For beef, I substituted a "replacement" from a company whose name sounds like they grow nina weapons, and are owned by a ginormous company that starts with a 'K' and ends up in a 'raft'.
I gutted a couple pablanos, tossed in some seasoning, the pablanos, a couple left-over cans of green chilis, some fresh Portabellas, a small onion, salt, pepper, and whatever that hairy stuff in the back of the fridge was from that Mexican restaurant the health department closed down into the food processor, and hit the "Pew! Pew! DIE FOOD!" button a few times. Into the big 18" stir fry pan went the fake meat and a little garlic with some grape seed oil, browned it all up, then dumped in the salsa, the chopped-up gunk, and the corn. Let that stew for a bit while I "prepared" the batter (without hurting myself!) and assembled as instructed.
It came out of the oven and... HOLY COW! That is the tastiest thing I've ever cooked! (which might not mean much considering my normal evening cooking ritual involves opening a package and pressing "3-Start" on the nuke-box-thing, or asking if the Chef can substitute a vegetarian menu option)
Seriously - that is downright tasty! And so easy, even *I* can manage to not screw it up!
It's like Chili and Cornbread with the Cornbread built right in. Self-contained Chili and Cornbread. The addition of the portabellas make it really quite savory and help to cut back the sweetness of the bread-corn-product.
This is something I'd feed to people I actually _like!_ (now I just need to meet some of those...)
Regardless, thank you for delivering such an easy to follow tasty treat and making me feel like I'm not beyond salvation in the kitchen. I'm anxious to have a look at some of your other yummy-looking instructions!
- Jodie - May 19, 2014 at 1:28 AM
- Unknown said...
The jiffy cornbread mix is just a mix. Use any cornbread mix...I'll be using Martha Whites cornbread mix.
- August 13, 2014 at 7:45 PM
- Unknown said...
Made this yesterday, almost exactly as written. I just added a bit more spice and half a packet of Hot Taco seasoning. It was fantastic! I will be making this again.
- August 16, 2014 at 4:48 AM
- Unknown said...
What tempature and how long to get, the video doesn't work.
- August 16, 2014 at 12:23 PM
- Unknown said...
I was able to bring up the video...it says 350 degrees fro 50-60 miuntes
- August 20, 2014 at 9:46 PM
- Unknown said...
Can you use chicken instead of hamburger meat?
- September 2, 2014 at 1:23 AM
- Unknown said...
What can I use to substitute the egg? My daughter has a gut allergy to eggs. They upset her stomach. Thank you!
- September 11, 2014 at 9:33 AM
- Unknown said...
hello everyone, I am a Mexican lady who loves to cook traditional Mexican food. I dont remember how I got to this page, but I am currently making this dish, I have it in the oven right now. since I live in Mexico in the border with Tx. and I dont have a visa, we have an HEB store 45 min. from here and I got the jiffy corn mix from that store. traditional tamales are so hard to make, like I read from the chef note they are more a ritual than a recipe and is so true. my mother makes them only in winter time, and I love to help out, since she makes kilos of masa not few tamales hundreds of them. for all the family and they are more delicious if you eat them the day after you cook them. will taste my hot tamale pie later at work. will post if I like it or not.
- December 16, 2014 at 12:43 PM
- spay/neuteryourpets said...
This looks great. I'm writing the ingredients down- plan on making w/in the next couple of days. Lol about your comment concerning sacred recipes & Americans.
- May 13, 2015 at 1:36 PM


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Tuesday, November 30, 2010
Cranberry Layered Cheesecake
From the kitchen of One Perfect Bite...I was seduced by its color and because I'm weak, this five layered cranberry confection ended up on my table. I normally don't make desserts that are this involved. As a matter of fact, I rarely make cheesecakes at all. I love them, mind you. I just can't convince myself that the protein packed into all that cream cheese offsets the fat and calories that keep the protein company. The first time I saw this cake was on the table of an accomplished cake decorator. It was gorgeous and its garnet glow snared me before reason could take hold. I made a homely version of the cake, one precious time consuming layer at a time, and thought that would be the end of it. I never dreamed Bob would like it. He did and now I'm dealing with a case of unintended consequences. I'll have to make the cake again. The cake begins with an almond flavored crust that is partially filled with a sweetened cheese custard and then topped with a cranberry filling. The garnet layer is then smothered with the rest of the custard before being topped with sweetened sour cream. The cake bakes a considerable while, and then is cooled and chilled for a considerable while, before a final layer of cranberries crown the cake and decorations of almond whipped cream are applied. It is a lovely tangy cake that provides irresistible color on the holiday table. The recipe was developed by Teri Rasey for Taste of Home magazine. Despite the work, I'm glad to recommend this cake to you. I've made a few changes to the original recipe. which you can find here. My version of the recipe appears below. I suggest that you add salt and almond extract to the crust and that you eliminate the ground almonds from the whipped cream. Let the cake chill for 24 hours before serving. This is a very nice recipe and, if you like cheesecake, it will be a great addition to your files. Here's how it's made.
Cranberry Layered Cheesecake...from the kitchen of One Perfect Bite courtesy of Teri Rasey and Taste of Home magazine
Pastry Layer
1/2 cup dried cranberries
2 cups cake flour
1/2 cup ground almonds
1/4 cup confectioners' sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 cup cold butter, cubed
Cranberry Layer
3/4 cup sugar
2 tablespoons cornstarch
1/4 cup cranberry juice
2 cups fresh or frozen cranberries
Cream Cheese Layer
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
4 eggs, lightly beaten
Sour Cream Topping
2 cups (16 ounces) sour cream
1/4 cup sugar
2 teaspoons vanilla extract
Whipped Cream Topping
1 cup heavy whipping cream
1 tablespoon sugar
1/4 teaspoon almond extract
1) In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar, salt and almond extract; process until blended. Add butter; pulse just until crumbly.
2) Press onto the bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes.
3) In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside.
4) In a large bowl, beat cream cheese, vanilla and sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter.
5) Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes longer or until center is almost set. Combine sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight.
6) Beat cream with sugar and almond extract until stiff peaks form. Pipe around top edge of cheesecake. Yield: 16 servings.
You might also enjoy these recipes:
Caramel Cheesecake - Wild Yeast
Mini Bourbon Pumpkin Cheesecakes - Dessarts
Caramel Apple Cheesecake Pie - The Sweet's Life
German Cheesecake - Anja's Food 4 Thought
Pumpkin Toffee Cheesecake - The Other Side of 50
Pumpkin Cheesecake - Simply Recipes
73 comments :
- Tasha said...
It's a shame I'm such a lazy baker, because this sounds phenomenal. I love cranberry anthing and I bet their tang is a wonderful contrast to the creamy, sweet cheesecake. I will keep this in mind in case I ever get a lot of motivation.
- November 30, 2010 at 10:22 AM
- Chele said...
I am feeling soooooooo seduced right now lol
- November 30, 2010 at 10:23 AM
- Unknown said...
Oh wow, I love the layers. It would be fun to explain it to guests. Lovely picture too.
- November 30, 2010 at 10:34 AM
- Flavia Galasso said...
if this cheesecake is good half of your muffins...I'm going to taste it!!!
On my blog...there are your muffins....thank you for recipe....hugs, Flavia - November 30, 2010 at 10:44 AM
- Ocean Breezes and Country Sneezes said...
First, your cheesecake looks fantastic! So, rich, creamy and decadent looking! I'd love it with a cup of tea! Second, you've given me an idea on how to turn my low-fat pumpkin cheesecake into cranberry cheesecake! Finally, I can't wait to try it! My hubby's diabetic so we watch the sugar etc. and he just announced that his weight is at the lowest he's been since we've been married! Have a great day!
Mary - November 30, 2010 at 10:51 AM
- Faith said...
Mmm, this looks delicious, Mary! I love the tart cranberry flavor with the sweet cheese...and the color is gorgeous!
- November 30, 2010 at 10:54 AM
- Biren @ Roti n Rice said...
That's a gorgeous cheesecake! Who can resist that color? I can see why you were seduced by it.
- November 30, 2010 at 11:46 AM
- PeggyR said...
That looks very fattening, but delicious!
- November 30, 2010 at 11:49 AM
- Natalie said...
I'm practically drooling looking at this! YUM!
- November 30, 2010 at 11:50 AM
- pam said...
Well, it's a little more work then I usually do, but I would LOVE for someone to make it for me! Any offers?
- November 30, 2010 at 11:55 AM
- Lynn said...
This looks spectacular Mary! So perfect for the holidays:@)
- November 30, 2010 at 12:37 PM
- Lynne (lynnesgiftsfromtheheart) said...
Yummmmmmmy looking, thanks for sharing the recipe. hugs ~lynne~
- November 30, 2010 at 12:56 PM
- Ginny Hartzler said...
This is SO pretty, and would be perfect at Christmas!
- November 30, 2010 at 1:11 PM
- aipi said...
A very refined n elegant dessert..perfect color for holidays!
US Masala - November 30, 2010 at 1:25 PM
- Inspired by eRecipeCards said...
wow is that pretty... saving this for special occasions... like Christmas!
- November 30, 2010 at 1:27 PM
- Unknown said...
I don't make cheesecake much either because I know once sitting on my table I wouldn't be able to tear myself away!
This is beautiful and I love the almond flavor throughout! It's one of my favorites! - November 30, 2010 at 1:35 PM
- Juliana said...
Mary, this is prettiest cheesecake that I've seen...great color and taste with cranberries. Absolutely delicious with all the yummie layers :-)
- November 30, 2010 at 1:51 PM
- Cherine said...
What a beautiful piece of cheesecake!! Looks mouthwatering!
- November 30, 2010 at 2:04 PM
- Joanne said...
Um. Wow. I'm going to a holiday potluck next week and i have a feeling I HAVE to bring this.
- November 30, 2010 at 2:04 PM
- Rachana said...
What a lovely Cake! Looks delicious.
- November 30, 2010 at 2:15 PM
- Alessandra said...
I love the idea that it is layered, and the use of cranberries, since I know so little about those berries!
Thank you Mary :-) - November 30, 2010 at 2:54 PM
- Diane said...
Mmmmmmmmmm this looks fantastic and I am sure it tastes as delicious. Diane
- November 30, 2010 at 3:07 PM
- Allie said...
oh wow that looks amazing!! Fantastic photo too!!
- November 30, 2010 at 3:08 PM
- Priya Suresh said...
Marvellous, very tempting cheesecake..
- November 30, 2010 at 3:21 PM
- Eileen said...
Wow, that looks wonderful. I can see why you would have to try it. :)
- November 30, 2010 at 3:22 PM
- Kim said...
WOW! I think it will be THE cake that I will serve on Christman eve! Thanks a lot!
- November 30, 2010 at 3:33 PM
- Hayley said...
I love cheesecake....and this one making me drool here..bookmarking it..
- November 30, 2010 at 3:51 PM
- giorno26 ¸¸.•*¨*•. said...
Questa è una torta veramente favolosa :))))
Buona giornata.
Myriam :) - November 30, 2010 at 4:03 PM
- FOODESSA said...
What is it they say about great things come to people who wait...and boy oh boy is that cheesecake a delight to look forward to. I'm not surprised how your Hubby is now asking for a sweet repeat ;o)
I love cranberries and this certainly is a fabulous way to gobble them up ;o)
Great recipe Mary and thanks for putting your personal touch on it too.
Flavourful wishes,
Claudia - November 30, 2010 at 5:02 PM
- Janice said...
Wow it's beautiful, bet it tastes great too!
- November 30, 2010 at 5:29 PM
- Sushma Mallya said...
Looks so yummy feel like having a bite:)
- November 30, 2010 at 5:51 PM
- The Blonde Duck said...
That looks like a plate of Christmas heaven!
- November 30, 2010 at 5:51 PM
- nanny said...
that picture made me melt.......ohhh it looks so good!
- November 30, 2010 at 6:31 PM
- Tom said...
One correction to your recipe. It says it serves 16. If you put that in front of me, I'm afraid it would only serve one. Looks delicious.
- November 30, 2010 at 6:37 PM
I adore cheesecake.
And this one is so beautiful!
I love the colour of the cranberries. - November 30, 2010 at 7:30 PM
- Unknown said...
Mary, the cheesecake is simply stunning. yum. I presented you with an award on my blog. I hope you accept it :)
Have a great day. Michael - November 30, 2010 at 8:00 PM
- ♥ Kathy said...
Did you say cheesecake? I'm there!
- November 30, 2010 at 8:03 PM
- Unknown said...
Oh my, Mary...that looks divine! If there's a piece left I call dibs on it!!!
- November 30, 2010 at 8:21 PM
- Emily Z said...
I have yet to try to make my own cheesecake... I am still getting into the baking thing! But this looks wonderful and the flavors with the cranberry makes my mouth water a little! Lovely job!
- November 30, 2010 at 8:30 PM
- penny aka jeroxie said...
that is awesomeness in one cake. loving the layers.
- November 30, 2010 at 8:43 PM
- Julie said...
I love to make cheesecakes! This one looks amazing! The picture is mouth watering!!
This may be my Christmas Eve dessert. - November 30, 2010 at 8:45 PM
- Taylor said...
This looks beyond delicious! Now I need a reason to make a cheesecake!
- November 30, 2010 at 9:57 PM
- Carol said...
Have to say, this looks more amazing than any cheesecake I have ever seen! WOW!
- November 30, 2010 at 10:00 PM
Your cheesecake looks so delicious, perfect to serve to guests (if it lasts that long) :)
- November 30, 2010 at 10:00 PM
- Elin Chia said...
Mary..this is so delicious and now I know what I am going to bake for Xmas....this is so good...delectable ! thank you so much for your sharing and have a happy time baking for the coming Xmas...
Elin - November 30, 2010 at 10:01 PM
- Zurin said...
This is fabulous!!! Ive never seen a cheesecake this good. Im bookmarking this....I just want, need, desire a huge slice of this. O. MY. GOD.
- November 30, 2010 at 10:04 PM
- Unknown said...
this really isn't fair. I mean, I'm sitting here, eating leftover pumpkin cheesecake and I'm drooling over another cheesecake!! What a beauty!
- November 30, 2010 at 10:20 PM
- Mary | Deep South Dish said...
Oh my goodness Mary - that looks amazing!!
- November 30, 2010 at 11:25 PM
- Mrs K said...
I can completely understand why it was hard for you to resist this piece of heaven. I have never baked a cheese cake but like all your other recipes this one too is calling for attention :)
- December 1, 2010 at 12:14 AM
- Mage said...
OMG! I promise to myself not to indulge too much confections but this one push my discipline to limits. Very inviting, though I am a lousy baker I would certainly take note of the recipe for reference! Thanks for the share!
shaman account for sale - December 1, 2010 at 1:18 AM
- Banana Wonder said...
This cake is stunning, Mary! I love the tart and cheese flavor combination. I'm sure glad you decided to make it :)
- December 1, 2010 at 1:28 AM
- Sanjeeta kk said...
The most sinful yet delicious treat, Mary :)
- December 1, 2010 at 1:34 AM
- cocoa and coconut said...
Mary, I'm not a huge cheesecake fan. I mean, I'll eat it now and then as long as its pretty plain. But when I saw this come up on my blog dashboard, I simply had to click and pop on over! This looks so lush and smooth and satisfying. I really could dive in to this happily :)
- December 1, 2010 at 8:10 AM
- kitchen flavours said...
Your cake looks beautiful and delicious! Cheesecakes are always fantastic with berries. Thanks for sharing this!
- December 1, 2010 at 8:36 AM
- June said...
Wow - that is one beautiful cheesecake. It's going on my holiday baking list immediately. Thanks Mary - you've done it again!
- December 1, 2010 at 10:03 AM
- Jamie said...
Wow! Blown away! This is sensational and so festive! You are one talented baker - and loads of patience! Fabulous dessert!
- December 1, 2010 at 11:40 AM
- eatgood4life.blogspot.com said...
Wow, just found your blog. What a delicious cake you posted today. Wish could have a little bite, great picture by the way :-)
- December 1, 2010 at 2:14 PM
- Alicia said...
This looks quite complicated... but I'm sure it's well worth it. Beautiful!
- December 1, 2010 at 4:18 PM
- flying eagle woman said...
I'm literally speechless...(wipes drool from keyboard) I would love to make this but I'm afraid I might just go ahead and eat the whole thing!
I do know this: I will come back often and look at the picture
(big cheesy grin)
Shawna - December 1, 2010 at 7:10 PM
- Ingrid_3Bs said...
Oh, Mary I think I'm in love! That is one amazing cheesecake!
~ingrid - December 1, 2010 at 7:37 PM
- The Food Hound said...
Don't you hate it when tremendously involved recipes turn out to be... tremendous? Then I feel compelled to make them again, even if they took me all day the first time around, haha! But it looks delicious and CLEARLY worth the effort!
- December 1, 2010 at 9:43 PM
- Elisa said...
this looks heavenly! I was thinking of baking a plain cheesecake for hubby's bday. I'm tempted to make this recipe but considering it has to be chilled for 24 hours, hubby would not go for that. hehe he would want to eat it right away. but I would like to try it in the near future. so I will bookmark it.thanks Mary. I don't blame Bob for asking you to make it again, because your photo is just too perfect!
- December 2, 2010 at 4:01 AM
- CaSaundraLeigh said...
I am not much a dessert person, but when it comes to cheesecake, I can never get enough! This looks amazing. :-)
- December 2, 2010 at 8:20 AM
- Valerie Harrison (bellini) said...
I saw this and caught myself drooling Mary:D
- December 2, 2010 at 9:23 AM
- Peggy said...
I'm definitely saving this cheesecake for when my fiance is especially good! He loves cheesecake and I know he would just devour this!
- December 5, 2010 at 9:10 AM
- Camala - CC Recipe said...
What a fantastically delicious looking cheesecake, such a great holiday dessert, thanks for sharing!
- December 10, 2010 at 7:45 AM
- June said...
I made this for our Christmas dessert and Mary, it was unspeakably delicious! Thank you so much for sharing it. You're a true GEM! Happy New Year!
- December 26, 2010 at 11:03 AM
- conference tables said...
Wow! This really looks so yummy! I want to have some. I am definitely drooling right now.
- December 28, 2010 at 8:53 AM
- Caroline B. said...
Very beautiful Mary! your new follower, Caroline B. blog tomates cerises et Basilic (Canada)
- January 1, 2011 at 10:50 AM
- James Bingman said...
I also like cheese cakes very much, but I never saw the one with cranberry. I will give this recipe to my wife and we'll see what is going to happen out of all of this=))
- August 18, 2011 at 8:35 AM
- Unknown said...
If ever there was a cheesecake to die for ....this is it ! Fabulous recipe, and although there are a few steps, it really is quite easy, sooo worth the effort ! Thanks for another great recipe Mary !
- October 30, 2012 at 8:00 PM
Quick question...can this cheesecake be frozen...looks wonderful.
- November 19, 2012 at 8:02 PM
- June said...
Yes Mary...I'm making this again! Big Guy's special request and how can I refuse. It is fabulous after all. I may not be blogging anymore but I'm still cooking. Happy holidays to you and yours.
- November 15, 2015 at 2:07 PM

subset: commoncrawl


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With so many materials to choose from when it comes to baths it can be quite tricky to know what suits you and your bathroom best. Acrylic bath tubs benefit from a non-porous surface which is warm to the touch under normal temperature and great with heat-retention when filled. Steel baths may not be the warmest when empty but they will hold temperature for longer than an acrylic bath. A steel bath is also coated with enamel which is less resistant to chips and scratches than acrylic. For bathroom suites that need a real centrepiece a stone bath is the only way to go. They're extremely strong and brilliantly good and keeping your water hot. All that being said you really can't go wrong with any sort of material when it comes to bathing, as long as you've got that comfortable place to lounge at the end of the day then everyone's happy!
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Archer with crossbow. Archer is holding crossbow in his left hand. In his right hand he has an arrow. He is also wearing green leather armor.
This is a completely free image Archer With Crossbow that you can download, post, and use for any purpose.
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Warm chocolate bread pudding with chunks of dark chocolate, reserve this treat for a special occasion… Valentine's Day perhaps?
Dark Chocolate Chunk Bread Pudding
More Valentine's Day dessert recipes you may enjoy are Mixed Berry Pie, Vanilla Bean Panna Cotta and Valentine's Day Cake Balls. Or view a full list of Valentine's Day recipe ideas.
Did you know eating chocolate gives you the same sensation you get as falling in love or being kissed. No wonder people are so addicted to chocolate! But dark chocolate can do more than just fill you with euphoria, it's also high in antioxidants and rich in flavonol. So next time you feel guilty eating a piece of chocolate, realize you are doing something good for yourself (in moderation of course).
This recipe was adapted from Cooking Light, it serves two, but you can easily double this to make four. Their recipe used Kahlua, which I left out. Always use good quality chocolate and cocoa powder to get the best results. Chop the chocolate in large pieces so you'll have nice sized chunks to bite into.I made this the day before, then reheated in the microwave and it was perfect.
Happy Valentine's Day everyone!!
Dark Chocolate Chunk Bread Pudding
- 1-3/4 cups 1.25 oz challah bread, cut into 1/2 inch cubes (no crust)
- 2/3 cup 1% reduced-fat milk
- 2 tbsp sugar
- 1 1/2 tbsp unsweetened cocoa
- 1/2 tsp vanilla extract
- 1 large egg, lightly beaten
- cooking spray
- 1 oz dark chocolate, coarsely chopped (Green & Black's 70% dark)
- 2 tbsp fat-free whipped topping, optional
- Preheat oven to 350°.
- Arrange bread cubes in a single layer on a baking sheet. Bake at 350° for 5 minutes or until toasted.
- Remove bread from oven; decrease oven temperature to 325°.
- Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring well with a whisk.
- Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
- Divide half of bread mixture evenly between 2 (6-ounce) ramekins coated with cooking spray; sprinkle evenly with half of chocolate.
- Divide remaining bread mixture between ramekins; top with remaining chocolate.
- Place ramekins in an 8-inch square baking pan; add 1 inch of hot water to pan.
- Bake at 325° for 35 minutes or until set. Serve warm with 1 tablespoon whipped topping.


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We built this free tool for customers to skip past phone menus and long waits. We hope you like it! We are often asked why and how we do this, and the answer is easy. For one, we don't think that you should have to wait on hold for long periods of time to talk to organizations you do business with. As for how, the calls are expensive for us to make, but as you can see we offset that cost by showing advertisements on this website. We hope this saves you some time!
We get it. The phone menus are confusing. They change all the time. Sometimes it takes forever just to hear all the options that Karma411 has to offer. Once you get through, the fun is just beginning. There are seemingly hours of waiting, listening to music you don't want to listen to, while being repeatedly told you're important. Or else listening to ads for other Karma411 products. GetHuman builds tools that help customers avoid some of the common frustrations of customer service. We hope you like this feature, and we hope it saves you a lot of time and frustration when you try to call Karma411! Oh- we almost forgot. If somebody using this tool ahead of you cancels their call-back, we let you take their place in line, sometimes saving you another 45 minutes or more. Power to the customer! And please share and bookmark this page if you like it.
When you are trying to call most large companies, you often are calling into what is known as an Interactive Voice Response system (IVR), otherwise known as a phone menu or phone maze. After that you find your way through, you often have to wait on hold for many minutes, sometimes hours, to speak to a real live human being. But GetHuman has built a tool for customers like you that skips most of this. We call the company, navigate through all the menus, wait on hold for you so you don't have to, and then connect you when a real live human rep is ready to talk. For free. We do this for many large companies, besides just Karma411. As an example, see our call-back service for DISH. And we don't stop there. After we save you the hassle of waiting on hold, we try to connect you with the best rep for your problem and give you tips on how to get your particular problem handled as well.
We get this question a lot. It sounds too good to be true, right? The truth is that this service costs a lot of money to run since we call you back when a rep can talk. Given that over a hundred thousand customers per day use GetHuman, that's a lot of phone calls to pay for!
By leveraging technology, we are able to operate the service at reasonable cost such that we can keep it running. And, if you haven't noticed, we offset those costs by showing advertisements. We don't love ads, but we do love saving customers time. If you want to help us keep this service running, please share GetHuman.com with as many people as you can! (See links at the bottom of the page)
No. GetHuman's robotic call-back service simply calls a Karma411 phone number for you, waits on hold, and then tries to call you back and connect you when a Karma411 agent is available. GetHuman and Karma411 have no relationship and this is not a service provided by Karma411. This is a consumer tool built by GetHuman to save consumers time and improve consumer-company relations. The improvement to consumer-company relations comes from individuals not being as angry after waiting on hold for a long time because the GetHuman call-back service did it for them.
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The two companies said in a joint statement Sunday they're establishing a more direct connection to provide a better service to customers that will also allow for future growth in Netflix traffic. The companies say the arrangement is already giving customers a better experience.
Netflix had 33 million U.S. streaming subscribers at the start of the year and accounts for about one third of all traffic at peak times on the Internet, according to research firm Sandvine. As the video steaming company has grown, Internet service providers like Comcast have pushed the company for more structured deals to enable its content to be transmitted smoothly and reduce the strain on their networks.
While the companies did not disclose the terms of the deal, Netflix investors will want to know how much this deal will affect the company's bottom line and whether the costs will be passed on customers. Netflix has been resisting paying fees to Internet companies and this deal could open the door to similar agreements with other providers.
Netflix is already experimenting with different rate plans that charge slightly more for households that want to stream its shows and movies on four different screens simultaneously.
The deal comes after months of collaboration with Comcast though Netflix will receive no preferential network treatment under the multi-year deal, the statement said.
Comcast was ranked as the 14th fastest Internet service provider in January, according to a table on Netflix's website. By connecting directly to Comcast's network, Netflix should be able to boost the quality and speed of its video streaming as it adds more customers and prepares to start streaming its content in the ultra high definition format this spring.
Other large Internet companies such as Google already pay broadband providers a fee to enable more direct connections.
Comcast is the nation's number-one pay TV and Internet provider under its XFINITY brand. The company said earlier this month that it had agreed to acquire Time Warner Cable for $42.5 billion in stock.
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Cream Kalamkari Cotton Hand Painted Dupatta with Animals Design ds1661
Cream Kalamkari Cotton Hand Painted Dupatta with Animals Design. This hand painted kalamkari is done using natural dyes. Length is 2.3 meters and width 33 inches
We deliver to all and any postal address around the world. Courier companies do not deliver to P.O.Box address, so we request you to provide full street address with pin code / zip code.
Please note that there are no shipments made from the store on Sundays and public holidays.
Please note that all the products will be shipped from Hyderabad.
Shipment with in India will be sent by Speed Post or any other courier service. If it's a big consignment then we will send by Angadia.
We do prefer to deal with FedEx out of India for their safest and fastest professional service. We can also send through DTDC or DHL. We do provide courier options while billing & the selected courier option price will be added to your bill. If you request any other courier, we can ship through them too.
Shipping Cost :
We offer FREE delivery to any address in Hyderabad to our customers. Please be sure to include the COMPLETE postal address with the correct Contact number.
Please also note that the shipping rates are weight based. International shipping and handling rates is based on the size of your order: the larger you order, the lower the rate.
Total Shipping bill will be added to the customer's final Invoice.
Shipment Tracking :
We will send you an email regarding the shipment of your order, as soon as the items are handed over to the Courier. These alert emails will contain the tracking number and courier company's website details along with expected date of delivery.
Tracking numbers for orders shipped might take 24 business hours to become active on the courier websites.
Courier Issues :
Please note: some courier companies charge a penalty for incorrect shipping addresses, wherein the address and zip code do not match. The customer will, without exception, bear the cost of any such penalties and/or fees; we will not bear any charges. Please make sure your shipping address is correct.
In rare cases, delays might occur due to Customs clearance delays, flight delays, inability of manufacturers to deliver orders due to ill-health or other unavoidable circumstances. However we always try our level best to ensure delivery within the number of days to delivery as informed in our post-order communication to the customer.
The consignment will be delivered to the buyer's specified address by the consignment carrier, after the clearance of all the customs formalities.
If the outer packing is damaged or tampered with, do verify the items quality and quantity with invoice before accepting the package from the courier agency. In case of any discrepancy, either refuse to accept delivery or accept delivery only after putting suitable remark on the proof of delivery. Also lodge proper complain with the local office of the courier agency, so that we may pursue them.
If you have any question about our shipping policies, please email us at email@example.com or call us.
VAT / Custom Duties :
VAT / Custom Taxes and Import Duties are not in our control. They vary according to the rules of different countries and must be paid directly by the buyer. VAT / Custom Taxes and Import Duties are not included in our ordering process, but may be charged to you by your government.
International customers are responsible for any customs or duty fees levied by their country. We have no control over these charges and cannot predict where they will occur, as policies vary greatly from nation to nation.
They are entirely your responsibility. The courier company may also charge some additional service charges over and above custom duty on case to case basis.
Question: How long will my order take?
Answer: : All the products are dispatched within 2 days of booking the order. You can track your order's status from the courier site & the tracking ID we provided through email.
Question: Can I return an item if I don t like it, and if so how?
Answer: Sorry you cannot return once purchased, but you can exchange it with other same price or above saree. Simply call us upon receipt of the product and discuss about it.
Question: Will I get any written confirmation for my order?
Answer: Yes. You will certainly receive an email confirmation immediately once you make the payment, which will give you complete information about the product details and the estimated delivery time.
Question: If I have someone in India can he/she make the payment in India on my behalf and can you deliver it to me directly?
Answer: Yes, we can do that, but please drop us an email from our Contact Us page beforehand with your request.
Question: I am concerned about my credit card details.
Answer: You need not be. We accept payments through PayPal, PayU or Paytm which are highly secured payment systems and everyday thousands of transaction happen through these payment gateways.
Question: Do you accept personal cheques?
Answer: No, we do not accept personal cheques.
Question: Can I send money through Western Union or Money Gram?
Answer: Yes, just email us before doing so & we will give the details.
Question: Do you give Discounts?
Answer: We don't have any discount policy. Since we are the manufacturer and doing only wholesale business, the prices are as mentioned.
Question: What are the Payment Options?
Answer: We have 5 options for payment.
1. PayPal (This option is visible if currency is changed to dollars at top left of the site) - PayPal is very well known payment gateway all over the World. Best option if you are a customer outside of India.
2. Bank Wire Transfer - This option if selected at the end of checkout, you will get our bank details using which you can deposit the payment and let us know about it by email to email@example.com or firstname.lastname@example.com
3. PayU - This is the default option for all the payments, you get this option at the end of checkout procedure. This is best option for Indian customers who want to use Credit/Debit card or even bank transfer option. PayU is one of the top payment gateway in India.
4. COD (Cash on Delivery) - We do have Cash on Delivery option for Indian customers. You will get this option in the end depending on the service available in your location (based on address).
5. Amazon Payment - You can use Amazon payment gateway if you have an Amazon account (amazon.in). This option comes in the beginning of the checkout procedure. You will get an option to login using Amazon account.
6. Paytm - If you have a Paytm account or Paytm Wallet, you can use it to purchase the products on our site.
Question: When do you usually update products?
Answer: Our products catalogue is updated once in two weeks according the season and demand.
Question: Does the prices include shipping charges?
Answer: Yes, the prices does include the shipping charges within India. For shipping outside India the charges are calculated after you enter the address while checkout.
Question: Fabric price mentioned on the site is per meter?
Answer: Yes, the price is per meter.
Question: Can I order Fabric more than 1 meter and will I get as whole or cut into 1 meter pieces?
Answer: Yes, you can order more then 1 meter. Just enter the quantity (meters) that you require. And we cut whole quantity as order not 1 meter pieces.
Question: Does GST applicable for handloom products?
Answer: Yes, for most of the products 5% and kalamkari products 12% GST is applicable.


text:
4930 Del Ray Avenue
Bethesda, Maryland 20814
This is a site for both the public and health professionals. The association offers patient wellness brochures on a variety of digestive topics.
6707 Democracy Boulevard
Bethesda, MD 20892
This is a site for both the public and health professionals. One of its services is the National Digestive Diseases Information Clearinghouse, which provides health information that can be duplicated and distributed freely.
6400 Goldsboro Road
Suite 200
Bethesda, MD 20817
With one of its goals to "advance knowledge of gastrointestinal disease," the American College of Gastroenterology includes over 9,000 physicians. Of interest to nonmembers, the site features patient information covering over 20 topics, a physician locator, brochures, such as "What is a Gastroenterologist? A Patient Education Pamphlet," and a list of links to related sites.
11300 West Olympic Boulevard, Suite 600
Los Angeles, CA 90064
The Society of American Gastrointestinal and Endoscopic Surgeons (SAGES) is comprised of over 5,000 surgeons who use endoscopy and laparoscopy. For the general public, you can link to the organization's patient information, find a doctor who is a SAGES member, get brochures on a range of topics, and link to in-depth sites.
Ultima revisión February 2021 por EBSCO Medical Review Board EBSCO Medical Review Board


text:
OpenEmbedded developers' meeting 2009 will be in Cambridge, UK on the weekend of November 7/8.
All developers and other interested parties are welcome.
Reciva Ltd have generously offered to host the meeting at their offices: 509 Coldhams Lane, Cambridge, CB1 3JS.
The Reciva offices are on the east side of the city, about 2km from the centre of town. See below for detailed travel information.
Call Phil on +44 7973 869202 if you get hopelessly lost and cannot find the venue.
Friday 2009-11-06
20:00 (approx) Pre-meeting beer session at the Red Lion, Histon, CB24 9BD
From the city centre, ride the Citi 7 bus towards Cottenham. Pass Histon village green (pond with ducks) on your right, the Boot and Barley Mow pubs on your left, then alight at the next stop and you will be almost directly outside the Red Lion. Travel time from the city is approximately 25 minutes and a return ticket costs about £3. Other travel options include taxi (10-15 minutes, about £10 each way) or walking (50-60 minutes, no charge).
Saturday 2009-11-07
10:00-10:15 Welcome + Agenda
- Introductions and discussion/confirmation of agenda
- some entries will need to be moved as few of us will have to leave earlier on Sunday (Henning, Marcin and Marco have train at 17:10)
10:15-12:00 OE e.V. meeting (Mickey Lauer / e.V. board)
- e.V. Membership Fees
- As per our statutes, members can chose their membership fees. We should create recommendations for corporate entities (also indicate what they would gain by that).
- Travel reimbursement policy
- Financial status
- Sponsors: announcement, website and memberships
- Public relations committee
12:00-13:00 Establishment of technical steering committee (Phil Blundell)
13:00-14:00 Break for lunch / hacking session
14:00-15:00 OE and Poky (Mickey Lauer)
15:00-16:00 Software development for OE derived distributions
- Quick presentation of KOBE (Eclipse plugin by KOAN for recipe creation and more)
People always want to develop software for the target hardware, what can we do to make developers lives easier? The answer is not always use bitbake. How do we supply toolchains, libraries etc? How are people solving this today?
16:00-16:30 Learning to love USE flags, or, What's a distro for? (Phil Blundell)
16:30-17:00 State of the art in package management (Phil Blundell)
- Why is opkg so bad?
- What alternatives are there?
- What can we do to improve the situation?
17:00-18:00 Hacking session
18:00 Venue closes
Sunday 2009-11-08
10:00-11:00 Splitting the recipes tree (Mickey Lauer)
- Many of us feel we should split the recipes up into a couple of smaller categories to be able to handle them in a more efficient way (parsing, switching on/off, etc.), but also to indicate which packages are critical / very well maintained / not maintained at all / ...
11:00-12:00 Future plans for stable branch(es)
- Why stable branch is actually not so stable?
- Creation of long term support branch?
12:00-13:00 Bugtracker Discussion, what to do with the current bugzilla, replace/enhance/abandon. (Graeme 'XorA' Gregory)
13:00-14:00 Break for lunch/hacking
14:00-15:00 Hosting arrangements (Mickey Lauer) (see Infrastructure)
- There are still services on amethyst, although former-admin Mickey has requested them to be moved. Obviously some one needs to take the wheel here.
- Services on Amethyst:
- patchwork.openembedded.org
- wiki.openembedded.org
- www.openembedded.org
- Git repository management issues:
- Clearly identify user branches with a namespace?
- Rename org.openembedded.dev to master?
- CIA commit hook should only report dev branch changes?
15:00-16:00 Death to checksums.ini? (Phil Blundell)
- The current method of tracking and verifying checksums on source tarballs has various drawbacks and, due to a combination of technical and social issues, seems to bring few benefits. Can we do any better?
16:00-17:00 BitBake Future Roadmap (Richard Purdie)
17:00-18:00 OE Core Changes (Richard Purdie)
- Discuss various possible core changes to OE such as those to the do_stage process, layout variable changes, Candian SDK Generation. Any others planned?
18:00 Go home
London Stansted airport is the nearest to Cambridge with regular service. (There is a small airport in Cambridge itself but I don't think any scheduled airlines operate from there anymore.)
For those travelling from Europe, Stansted is about a 30-minute train ride from Cambridge city centre and is served by Air Berlin, Ryanair and Germanwings among others. Luton airport is about 1 hour away by bus and is served by Easyjet.
For those travelling from further away, most long-haul flights arrive at Heathrow or Gatwick airports (although there is some transatlantic service into Stansted). Both Heathrow and Gatwick are about 2 hours from Cambridge by train or bus: the train is quicker but involves several changes in London, whereas the bus is slow but cheaper and less complicated.
If arriving at LHR airport, take the Piccadilly line from the Underground station and ride it all the way to Kings Cross St Pancras. Ascend to street level, follow signs to Kings Cross mainline station (not St Pancras: the two stations are different although they share a subway stop) and then look for trains to Cambridge or Kings Lynn on the departure board. There are usually two fast services and two slow services to Cambridge per hour: the slow trains are often overtaken by the fast ones en route so it may be best to wait for a fast service even if this is not the next to depart.
If arriving at LCY, take the DLR to Bank, then change to the Northern Line northbound. From Kings Cross St Pancras, proceed as for LHR, above.
Alternatively you can take the Eurostar to London St Pancras, which is 50 minutes from Cambridge by train.
Directions from Cambridge rail station to Reciva HQ
By bus (approximate travel time 30 minutes)
- take Citi 1 bus towards Fulbourn, alight at St Andrews church in Cherry Hinton, then walk down Coldhams Lane for about 500 metres. Our building will be on your right and has a large sign on the front reading "Semitool". The Citi 1 route runs 7 days a week, about every ten minutes during the daytime, less often (but still fairly frequent) in the evenings.
- alternatively, take any bus to the city centre and then catch service 16 going out of town (the city centre is a terminus on this route). Alight at the first stop after the Rosemary Branch pub on Coldhams Lane and you will be directly outside the office. Note that bus #16 only runs once per hour so check departure times before choosing this route.
On foot (approximate travel time 45 minutes) or bike (approx 15 minutes)
- Turn right immediately in front of the station and cross the car park, passing the hotel and cycle shop on your left.
- Upon exiting the car park, go up the steps to the cycle/footbridge and cross to the other side of the railway line.
- Exit the bridge and turn left, then immediately right into Greville Road.
- At the end of Greville Road, go left on Coleridge Road. Cross at the pedestrian crossing and go through the chicane onto the footpath opposite.
- Proceed down Marmora Road. Cross Hobart Road and proceed down the footpath.
- Go left into Montreal Road, then right into Natal Road.
- Go left on Perne Road. At the lights, cross to the other side and go down Brookside.
- When the road bends to the right, do not follow the curve but instead take the footpath directly ahead (across a small bridge). Follow the path until you arrive at the Holiday Inn Express.
- Bear left onto Norman Way. Ascend out of the pit to the traffic lights next to the car dealership.
- Turn right onto Coldhams Lane, then cross to the other side of the street. Pass the yellow self-storage depot, then Reciva HQ is the next building on your left.
See walkit.com for other route suggestions. The train station is at postcode CB1 2JB. The meeting venue is at CB1 3JS, although walkit (and most map sites, including google) place this about 500 metres too far southeast.
Directions to venue by car
From all points north and west
From the A1 or A10, take the A14 eastbound. Proceed along the Cambridge northern bypass. Leave at junction 35 (for Quy, Newmarket) and take the A1303 towards Cambridge, following signs towards the airport. Turn left at the next roundabout (by the corner of the airport) towards Cherry Hinton. At the next roundabout, go straight ahead into the traffic calmed area. Cross one mini-roundabout, then two in quick succession, then turn right at the traffic lights. Look for a building on your right labelled "SEMITOOL"; this is the meeting venue. If you reach the Rosemary Branch pub and Toyota dealership, you have gone too far.
The nearest full-service hotel is Holiday Inn Express, http://www.expresscambridge.co.uk/
Cheapest accomodation is probably the YHA hostel, http://www.yha.org.uk/find-accommodation/east-of-england/hostels/Cambridge/index.aspx
There are various bed-and-breakfast establishments nearby, prices start at approx £35/night
Some other hotels in Cambridge:
Food and drink
There are no catering facilities on site at the meeting venue. Coffee, tea and water are provided, but bringing your own snack/lunch is recommended. There are shops within about 15 minutes' walk where provisions can be purchased.
Attending for sure
- Philip Balister
- Michael Lauer
- Marco Cavallini
- Richard Purdie
- Marcin Juszkiewicz
- Henning Heinold
- Robert Schuster
- Florian Boor
- Denys Dmytriyenko
- Ken Gilmer
- Esben Haabendal
- Jonathan Cameron


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$549.00 $1,285.00
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Original Art If the piece of art you are interested in, is listed as 'Original' then this means the artist individually crafted the piece and there is only one in existence. Original artwork can be paintings, sculptures or any other piece of art created directly by the artist.
If you buy an original from Evergreen Art Café, it will be signed by the artist and will come with a certificate of authenticity as your guarantee that it is an Artist Original.
Limited Editions These are high quality reproductions of the original artwork. They are only reproduced a set number of times and this is known as the Edition Size. Each piece is approved by the artist to confirm that it is a faithful reproduction and is then numbered and signed by the artist as their commitment that no further reproductions of the art will be made. Every limited edition sold by Evergreen Art Café comes with its own certificate to confirm its authenticity as a genuine limited edition.
Hand-finished Limited Editions/Unique Editions Some artists like to finish their limited edition prints by hand. So this means the print itself is created in the same way as any other limited edition but then the artist adds individual finishes to it, thus making each one slightly unique in its own way.
Evergreen Art Café is committed to delivering excellent customer service together with great value. If you find a piece of art cheaper in another gallery or art website please contact us with the name of the piece, artist name, website or gallery where you've seen it, what the lower price is and when this was.
Wherever possible, in agreement with the publisher or the artist, we will match the lower price.
Here at Evergreen Art Café we believe that fine art should be accessible to everyone that's why we offer a 0% finance scheme to make buying a piece of art from us as affordable as possible.
This scheme is available on any art purchase over £250 and enables you to spread the cost in to affordable monthly payments over a year without paying any interest. Look for the finance option during checkout to complete an application online.
Alternatively, if you don't want to enter in to a formal finance agreement like this but would still like to spread the cost, why not ask us about our 3-month payment plan? It's still interest free and you just make a payment to us each month and then we'll deliver your art to you, once you've made your final payment.
Here at Evergreen Art Café we want you to be completely confident when you purchase art online from us. Our website uses the Shopify Payments secure payment gateway for processing your credit/debit card transaction.
You will receive an email confirmation from Evergreen Art Café with all the order details. If there are any issues with your order we will contact you to discuss the options.
We want to make your buying experience on this website as easy and comfortable as possible. You can be confident that we take great care and pride in fulfilling every order we receive. We will process your order in a timely manner and keep you up to date with its progress.
Occasionally we will need to order your piece from one of our publishers, which can take 7-10 days and if this is the case we will let you know and payment will not be taken until we are ready to despatch it to you.
If you are not entirely happy once you receive your piece then please do not worry, we have a 7-day returns policy. All we ask is that you package the piece securely and we will arrange for it to be collected. A full refund or credit note (as applicable) will be issued once it arrives back at the gallery. Click here for more information about our returns policy.
If you have any questions about your purchase at any point during the process, please just call or email the gallery to speak to a member of our team.
All limited edition prints and sculptures purchased from Evergreen Art Café include free delivery within the UK. This applies to our mounted paper, canvas prints and any framed prints, which will be delivered to you flat in sturdy cardboard packaging via courier.
We aim to deliver most orders within 5-7 working days. Framed art can take longer than this timescale and we will contact you to confirm an estimated date for delivery if there will be a delay.
If you order an original piece of art, we will not use a courier company to handle the delivery. A member of the Evergreen Art Café team will contact you to arrange a convenient day/time for us to deliver this to you personally. By its very nature, there is only ever one original and so you can be assured that we will be looking after it personally on its journey to you.
Alternatively, if you would like to collect your painting in person, you can enjoy complimentary hot drink and a slice of cake on us and while away a couple of hours browsing our 3 floors of original and limited edition art on display!
We understand what an important decision buying art can be, especially when you're looking for that special piece for your home. That's why our home consultation service is completely free of charge for our UK customers and there is no obligation to buy.
If there is a particular artist you are interested in, we can bring a selection of their work to your home so you can see how they look in-situ. If you decide to proceed with the purchase, we can complete the payment with you there and then and we can even hang it on the wall for you before we leave!
"The picture arrived safely - it looks fantastic! Thank you so much for the excellent service and experience in buying this piece. It's very rare now days where you can be fully satisfied from start to finish with a purchase made online or over the telephone. We will keep an eye on your monthly newsletters and wouldn't hesitate in recommending your services." Stuart Ansell
"Super friendly environment, a great place to relax and chill out, well done to everyone in making this the best venue in Daventry!" Alan Standish
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The Cathedral of Bergen in has existed nearly 900 years. The church was dedicated to the Norwegian saint Olav around 1150. Since then it has burnt five times and was even hit by a cannonball in 1665. The cannonball is still firmly stuck in the church tower to remind us of a time with battles in the bay.
When the Bergen Fire Brigade was founded in 1868, Corps de Garde was an obvious choice as one of two primary locations for fire stations. Corps de Garde, however, has a history that goes some years further back.
Ladegårdsgaten 19 was built in 1853. The house started out as a school, Stølen School. Later on it has been used as a maritime school, a fire station and a police station. Today the house is privately owned.
The only thing left from Nikolaikirken, St Nikolai's Church, is the name of the street that leads past the church's location in past times. In the Middle Ages the church was used as a lookout for fires, but probably the Reformation made the churche redundant.
The little lookout post at Fredriksberg Fortress still stands. Little else gives testimony to the fact that the fortress also has played its part in protecting Bergen from devastating fires. When Bergen Fire Brigade was modernized after a big fire in 1901, Fredriksberg Fortress was turned into a small fire station and lookout post.
Bergen Fire Station is situated in central Bergen next to both the old and the new Town Hall. The fire station was built in 1888, but the fire brigade had used the beautiful Hagerup's town house as residence for the fire chief since 1863.
The fire station at Skansen was built in 1903. After a big fire in 1901, the city acknowledged the need for an up-to-date fire department and found hidden resources for its funding. The investments of 1903 are still enjoyable for us today - the fire station is now a cultural heritage site and among the town's many prides. Mind you, not everyone praised the building's architecture in 1903…


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To all my Canadian friends I hope you have survived Thanksgiving with your belt buckles intact and retained the warm glow that comes from being thankful for all that we have...family, friends and a table groaning with awe inspiring dishes.
But what if you have fewer guests and you want to go hiking instead of spending all day in the kitchen? Well, the answer is here. Of course you can have this dish anytime since it is quick to prepare and bursting with fall flavours from the earthy taste of butternut squash and sage to the sweet tones of honey crusted chicken. Top it with crispy shallots and a side of wild rice and other aromatic rice with autumnal flavours and the sweet tang of apple and you have Thanksgiving on the "fly."
No crispy shallots in the photo since I didn't take the time to stage them for the photo... which was done in a hurry of course since hiking was in the cards...and what is that ghostly figure on the plate.....spooky......just a play of light...or is it?
Honey Chicken
1/2 cup white wine
1/4 cup honey
1 tablespoon chopped rosemary
4 whole chicken breast supreme
Butternut Squash
1 tablespoon olive oil
2 medium butternut squash, peeled and cut into large chunks
3 tablespoons butter, divided
5 sage leaves
juice of 1/2 lemon
salt and pepper
Crispy Shallots
3 cups vegetable oil
3 large shallots, peeled and thinly sliced
1 tablespoon cornstarch
Dried Cranberry and Pecan Rice Dressing
1 (14-1/2 ounce) can chicken broth
1 (7 ounce) aromatic rice or combination of any wild rices
1/4 cup (1/2 stick) butter or margarine
2 cups chopped onion
1-1/2 cups chopped celery
1 tart apple, peeled and diced
1 tablespoon fresh thyme leaves, or 1 teaspoon dried
1 teaspoon chopped fresh sage leaves, or 1/4 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon ground red pepper
3/4 cup coarsely broken toasted pecans
3/4 cup sweetened dried cranberries
1/3 cup chopped parsley
To make Honey Chicken: Preheat oven to 350 F.
In a small saucepan set over medium heat, simmer white wine and honey until liquid has reduced by a third. Add rosemary and pepper. Remove glaze from heat and set aside for basting.
Season chicken with salt and pepper.
In a large sauté pan, set over medium high heat, sear chicken breast, skin side down. Cook chicken breasts for 5-6 minutes, or until the fat has rendered, and the skin is golden and crispy. Remove from heat and let cool 2 minutes. Flip chicken.
Add butter to pan with chicken and place in preheated oven. Cook for 8-10 minutes, or until chicken is cooked through, basting with prepared glaze halfway through.
Butternut Squash: Preheat oven to 350 F.
In a medium skillet, heat olive oil. Add butternut squash and cook 3-4 minutes, or until lightly coloured.
Add 2 tbsp butter and cook another 3-4 minutes to allow squash to brown slightly.
Place pan in preheated oven and roast squash for 25-30 minutes, or until tender. Remove from oven and transfer squash to a bowl.
Add remaining 1 tbsp butter, sage, garlic, and lemon juice to hot skillet and cook over medium heat for 1-2 minutes, or until butter is foaming and sage is crackling.
Add butter mixture to butternut squash and crush squash to allow flavours to come together.
Crispy Shallots: In a large saucepan, heat oil to 350 F.
In a medium bowl, toss shallot rings lightly with cornstarch.
Add shallots to oil and cook until lightly browned, 2-3 minutes (they will continue to brown once removed from oil). While frying, be sure to move them around with a strainer/spider.
Transfer to a paper towel lined plate and sprinkle with salt.
Serve chicken over butternut squash and top with crispy shallots. Serve accompanied by Rice Dressing below.
Dried Cranberry and Pecan Rice Dressing: Bring chicken broth to a boil in a medium saucepan; add rice and return to a boil. Cover, reduce heat to simmer, and cook 20 to 25 minutes or until rice is tender and broth is absorbed. If your rice mixture includes wild rice it will need to be cooked longer. Cook according to package directions.
Melt butter in a large skillet over medium heat. Add liver and cook 1 minute, stirring often. Add onion, celery, apple, thyme, sage, salt and red pepper; cook 5 minutes or until vegetables are tender, stirring often. Stir in pecans, cranberries, parsley and warm rice and mix well.
You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.


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NYC seaport a 'ghost town' months after Sandy
Months after Sandy, lower Manhattan's seaport a 'ghost town' of shuttered businesses
NEW YORK (AP) -- The historic cobblestone streets and 19th-century mercantile buildings near the water's edge in lower Manhattan are eerily deserted, a neighborhood silenced by Superstorm Sandy.
Just blocks from the tall-masted ships that rise above South Street Seaport, the windows of narrow brick apartment buildings are still crisscrossed with masking tape left by their owners before the storm. Store interiors are stripped down to plywood and wiring. Restaurants are chained shut, frozen in time, saddled with electrical systems that were ruined by several feet of salt water that raced up from the East River and through their front doors.
"People have no clue that this corner of Manhattan has been hit so badly," said Adam Weprin, manager of the Bridge Cafe, one of the city's oldest bars that sits on a quiet street near the seaport. "Right now, it's a ghost town and a construction site."
Nearly four months after the storm, roughly 85 percent of small businesses near the South Street Seaport are still boarded up. It could be months before some reopen, while others may never return. On Fulton Street, the wide tourist-friendly pedestrian walkway that comprises the seaport's main shopping district, not a single one of the major chain stores — which include Coach, Ann Taylor and Brookstone — has reopened.
Among local business owners, there is a pervasive sense that their plight has been ignored by the rest of the city. A state senator who represents the area estimates at least 1,000 jobs were lost in lower Manhattan — 450 of them in the seaport neighborhood alone.
From its red wood-frame building in the shadow of the Brooklyn Bridge, the Bridge Cafe has dealt with its share of changes over the last two centuries, including stints as a Civil War-era brothel and a bootlegging speakeasy during Prohibition. It has endured economic slumps, nor'easters and the Sept. 11 terrorist attacks. But after the basement was flooded to the rafters and water destroyed the building's wood foundation, Weprin faced the prospect of shutting its doors for good.
"The neighborhood's been beaten," Weprin said. "You walk around here and it's like Chernobyl. At night, it's vacated."
The small businesses of the seaport were far less resilient than the neighboring skyscrapers that house many of lower Manhattan's large financial companies.
Some corporations were displaced for weeks after the storm, forced to relocate to temporary office space farther uptown while flood-damaged skyscrapers fixed their infrastructure and moved electrical systems to higher floors. Con Edison said 10 major buildings remained without power as of Feb. 13, most operating on emergency generators.
At 110 Wall St., a 27-story office tower that occupies a full block near the New York Stock Exchange, all leases were terminated because the building was so badly damaged by flooding. It remains empty while its management company comes up with a long-term plan for weathering future storms.
"How do we protect the lobby?" said William Rudin, the company's CEO. "How do we protect the retail spaces?"
Spotty phone and Internet service also hampered business activity after underground copper cables operated by Verizon, the area's largest network provider, were wrecked by flooding. By mid-February, Verizon said 10 percent of its customers still had little or no service.
It's unclear how many residents of lower Manhattan fled the neighborhood after Sandy. But 2 Gold St., a flood-damaged luxury residential skyscraper with nearly 1,000 residents, did not allow tenants to start moving back in until last week.
"These offices, these high-rise apartments, they need to be reoccupied," said Lee Holin, who owns Meade's Restaurant, which sits on the edge of the seaport a few blocks from Sandy-damaged skyscrapers on Water Street. "All of our customers who live there have not been here in a long time."
Meade's was only able to reopen thanks to a $25,000 grant that Holin received from the Downtown Alliance, a neighborhood association that has doled out 100 grants to small businesses totaling about $1.5 million.
The grant program was so popular that it was suspended two weeks after its debut in mid-November.
"We don't have a lot of traffic," said Nicole Osborne, who was tending the bar at Meade's on a weekday afternoon. "It's like we've been forgotten."
In the darkened window of Stella Manhattan Bistro, an Italian restaurant on Front Street, hung an American flag reminiscent of those displayed all over the city after Sept. 11. Alongside it, someone had posted a sign that said: "Thank you for all your support. Stay strong."
Most of the Front Street buildings had a geothermal heating and cooling system that was destroyed in the flood, said Jordan Barowitz, a spokesman for the developer, The Durst Organization, Inc. The repairs, which include moving the mechanical systems to the roof, are expected to drag on for months.
"We hope that they will come back," Barowitz said of the shuttered businesses. "It's very challenging."
The future of the South Street Seaport is equally uncertain. Howard Hughes Corp, which controls the former 19th-century counting houses that are home to the retail chains, said it does not yet know which — if any — of the major retailers will come back. The hope is to have Fulton Street in working order again before Memorial Day, when the summer season kicks off and the seaport will desperately need an influx of visitors.
But in a case of unfortunate timing, Pier 17, the shopping mall housed inside a rustic wooden building on the pier, is slated to close for a long-planned renovation in June that will transform it into a modern glass-walled structure with a rooftop plaza. The impending renovation has only added to the misery of shop owners who lost so much revenue since the storm and haven't recouped their losses.
Milad Doos, an immigrant from Egypt, is planning to close his jewelry and collectibles store for good.
"Like you see, there's nobody," said Doos, who earned just $5 on a recent afternoon. "After the storm, this whole place has become dead place."
At the Bridge Cafe, most of the wood foundation will be gutted, sparing only two pillars and a wall behind the bar that are part of the original building. Repairs will cost around $400,000.
Weprin, who has no flood insurance, launched a fundraising page online to appeal for financial help from the restaurant's many loyal patrons. To his astonishment, many of them didn't even realize the place was closed.
That's because nobody has frequented the neighborhood for weeks.
"During the day, you have tourists who are coming to look at the carnage," Weprin said. "That's about it. Before Sandy, it was a neighborhood."
Associated Press Writer Tom Hays contributed to this report.


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Gassho and Three Massive BowsNOTE FROM JUNDO - I AM GOING TO MAKE THIS THE MAIN THREAD FOR FOLKS TO POST AND SHARE THEIR EXPERIENCES, AND SUPPORT EACH OTHER, DURING THIS ANGO
I direct everyone again to the original thread discussing the meaning of Ango ...
Gassho and Three Massive Bows to All Too!
As Tobiishi says ... its "not a competition", even as we sit and live with all our hearts.
Gassho, Jundo
to all who are participating...
I'm gonna dive in and start a thread for people to comment on their ANGO experience, because I Can.
I'll go ahead and post my first impression: due to the enormous boost provided by the herd mentality, I feel great, and have abided by my personal commitments wholeheartedly so far, which are:
No beef, poultry or pork,
Sit zazen at least 25 minutes daily,
Added exercise on my bike
Participate every Saturday,
Daily metta verses plus good thoughts toward people I don't like...
Please feel free to comment on your own commitments and/or experience... and keep in mind, this is NOT a competition!
Gassho and three more bows for the effort,
Tobiishi (who is gonna make it this time, I swear )


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* see my full outfit post w/details here *
Because I don't feel any older than I did when I was in my early twenties {though hopefully I have learned a thing or two since then}, I find myself reminding myself that I am actually 36 years old on a pretty frequent basis.
As I apply my makeup or pass my reflection in the mirror, I often lean in closer to inspect the lines and crevices on my face that seem to be deepening by the day and wince at the sight of them. Rather than immediately getting overly depressed about my reality though, my inner voice is quick to respond to the negativity with "You're 36 Maegan, what do you expect?" … "Yeah!", I agree with myself, giggle, and then go about my day without another thought of it.
The same little conversation occurs in my head when I see my body changing with age as well. My muscles, my skin, my ahem, boobs and butt, are all a little looser now than they once were. The strange vertical ridges on my nails, dark spots on my face, the random gray hairs and even the fine carpet-like images that appear in my vision-line when I focus on an all-white screen. The way my hips make a loud POPPING noise every time I go from a squatting or kneeling position back up to a standing one, and the various areas my back aches throughout the month. Though eating right and taking care of ourselves is important, there is no ignoring the physical aging process, no matter what creams we use, foods and vitamins we intake, or even what exercises we do to prevent it.
I watched my mom {who has just turned 59} spend so much time trying to fight the aging process by working out and eating right and taking handfuls of vitamins only to turn 50 and feel like it was all for naught. While she does look great and managed to stay ridiculously healthy over the years, she still got wrinkles and cellulite and gray hair just like everyone else and she wasn't happy about it. I think it somehow took her by surprise that even though she took all the preventative measures, age still happened. But without age, we have no memories, no life experience, no joys and no sorrows, no successes and no failures, no love and no loss and I think each line and wrinkle, like tattoos, represent our life stories.
"You're 36 Maegan, what do you expect?" somehow relaxes me about the entire aging process. Whether it sounds like it or not, it's a positive inspiration to me that takes the pressure off each day and reminds me that I am happy in my skin, with all its lines, wrinkles, lumps, and jiggles. And I think happiness, above all, is the key to a youthful glow. No, I don't think 36 is really that old but I do think the expectations I had for myself, especially physically speaking, were a lot different when I was 26 compared to what they are now at 36. And if they're not, then a re-evaluation is in order! We have enough pressure in this life, to add to it with more negativity about our appearance, is just a waste of time.
I'd like to think that for the most part, I am comfortable in my skin and hopefully this same positive thinking will continue through the years so that I age gracefully and happily as I've always dreamt of doing. The women I've always admired look happy, confident, and comfortable in their skin AND in their age…and that's exactly how I plan to be, living the good life.
How do you practice aging gracefully and happily? Leave me a comment below for a chance to win a $100 Visa gift card courtesy of Olay!
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Dear Leaf Community,
This coming Saturday, July 5th, at 9PM Brazil Time (that is New York 8pm, Los Angeles 5pm Saturday night, London 1am and Paris 2am early Sunday morning) we are pleased to welcome MONJA ISSHIN HAVENS from the Jisui Zendô in Brazil, to lead us in Zazenkai.
Isshin says that she likes to keep flexible on schedules during her sitting, but the Zazenkai should be about 90 minutes to 2 hours long, and the schedule about like this:Isshin Havens began her training in the Soto Zen tradition at the Busshinji Temple in São Paulo, Brazil, receiving monastic ordination from Coen Souza, Sensei. She realized four years of training at the Women's Monastery in Nagoya, Japan (Aichi Senmon Nisôdô), where she performed Dharma Combat under the guidance of Aoyama Shundô Roshi, abbess of this monastery.
After one year advanced training in the US (Zen Center of Los Angeles and Zen Mountain Monastery in Mount Tremper, New York, under the guidance of Egyoku Nakao Roshi and Daido Loori Roshi respectively), she returned to Brazil where she spent one year as assistant to Coen Sensei (Zendo Brasil, Sao Paulo) before moving to Porto Alegre to lead practice groups in that city in the south of Brazil.
She received Dharma Transmission from the Master Baika (Buddhist Hymm Singing) Teacher, Shûki Onoda Roshi (Abbot of Ryûzô-ji in the city of Tsuruoka, Yamagata-ken, Japan) and performed Zuise ceremonies at the head temples Eihei-ji and Sojiji.
She is Resident Teacher at Jisui Zendô (Sanga Águas da Compaixão – Sangha Waters of Compassion) and affiliated sanghas. She is a collaborating member of the Colegiado Buddhista Brasileiro, Collaborating Lecturer for UnipazSul and Speaker for the Universidade Falada.. Leads Zen retreats, as well as Rakusu Sewing Retreats, and teaches Baika. She published one book "A Vida Compassiva: Compaixão", as part of a proposed series of six, as well as several magazine articles. Isshin is a Kokusai Fukyoshi (International Missionary) for the Soto Shu (Soto School) of Japan.
More here ...
00:00 – 00:15 GREETING & CEREMONY (HEART SUTRA in JAPANESE) led by Monja Isshin
00:55 – 01:25 Talk on Master Dogen's Shobogenzo Bodaisatta Shisho-Ho
01:25 – 01:45(?) Question & Answer Period, and Final Greetings
The talk will be inspired by Master Dogen's Shobogenzo Bodaisatta Shisho-Ho (POSTED BELOW IN THIS THREAD). Monja Isshin requests all attendees to read it before the Zazenkai.
If you would like to attend AND CAN COMMIT TO ATTENDING, please PM or E-MAIL to JUNDO to say so. We only have 8 seats available for the TWO-WAY GOOGLE+ HANGOUT, so I apologize if not everyone who wishes can be seated, and for asking for a commitment to attend. HOWEVER, I WOULD LIKE TO SEE ALL SEATS FULL ON THAT DAY. Of course, everyone who wishes will be able to sit "one-way" at the screen below. If you cannot join us live, FEAR NOT, as the entire event will be recorded and available for all to sit at any time thereafter.
LIVE ZAZENKAI NETCAST at GOOGLE+ IS HERE:
So, BEM-VINDO A MONJA ISSHIN!
Gassho, Jundo
PS - This will be in place of our usual monthly Zazenkai this weekend!
PPS - We apologize for the time for folks in Europe. Isshin's schedule is very very tight most mornings.


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Internet Providers in São Fidélis, State of Rio de Janeiro, Brazil
January 2024
This information on internet performance in São Fidélis, State of Rio de Janeiro, Brazil is updated regularly based on Speedtest® data from millions of consumer-initiated tests taken every day. After you've learned about median download and upload speeds from São Fidélis over the last year, visit the list below to see mobile and fixed broadband internet speeds from additional cities within . Then compare your internet experience by taking a Speedtest below.
For additional up-to-date information about internet speeds in Brazil as a whole, visit the Speedtest Global Index™ or read our recent Market Reports for provider information.
São Fidélis Fixed Speeds
Download Mbps
Median download speed
Upload Mbps
Median upload speed
Latency ms
Median latency
To be added to this list for mobile or fixed broadband, 75% of a city's monthly unique user totals over a 13-month period must have a minimum of 200 monthly unique user results.
To be updated for mobile or fixed broadband, 75% of a city's monthly unique user totals over a 13-month period must have a minimum of 100 monthly unique user results.
An operator or ISP must account for 3% or more of total test samples in the market to be on this list. We display data if at least two operators or ISPs meet this threshold in a designated region or city is required.
Cities in State of Rio de Janeiro
- Angra dos Reis
- Araruama
- Armação dos Búzios
- Arraial do Cabo
- Barra do Piraí
- Barra Mansa
- Belford Roxo
- Cabo Frio
- Cachoeiras de Macacu
- Campos
- Duque de Caxias
- Guapimirim
- Iguaba Grande
- Itaboraí
- Itaguaí
- Itaperuna
- Itatiaia
- Japeri
- Macaé
- Magé
- Mangaratiba
- Maricá
- Mesquita
- Miguel Pereira
- Nilópolis
- Niterói
- Nova Friburgo
- Nova Iguaçu
- Paracambi
- Paraty
- Petrópolis
- Porto Real
- Queimados
- Resende
- Rio Bonito
- Rio das Ostras
- Rio de Janeiro
- Saquarema
- Seropédica
- São Fidélis
- São Gonçalo
- São João de Meriti
- São Pedro da Aldeia
- Teresópolis
- Três Rios
- Valença
- Volta Redonda
Regions in Brazil
- Federal District
- State of Acre
- State of Alagoas
- State of Amapá
- State of Amazonas
- State of Bahia
- State of Ceará
- State of Espírito Santo
- State of Goiás
- State of Maranhão
- State of Mato Grosso
- State of Mato Grosso do Sul
- State of Minas Gerais
- State of Paraná
- State of Paraíba
- State of Pará
- State of Pernambuco
- State of Piauí
- State of Rio de Janeiro
- State of Rio Grande do Norte
- State of Rio Grande do Sul
- State of Rondônia
- State of Roraima
- State of Santa Catarina
- State of Sergipe
- State of São Paulo
- State of Tocantins