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Creamy Chocolate and Imperial Wedding Tea Truffles
I'm sure it's no surprise to you that I adore chocolate. I began experimenting with making my own chocolates about three years ago and fell in love with the process. I love tempering, creating unique fillings, collecting molds and wrapping and packaging the little treats after hours slaving away in the kitchen. How did I learn? I sat down with a stack of books from the library, studied and practiced over and over again.
That's why I felt very fortunate when The Cambridge School for Culinary Arts offered a course in chocolate making with Master Pastry Chef Delphin Gomes. The class was challenging, rigorous and at times quite entertaining. I found it incredibly helpful to watch someone who had truly mastered his craft taking such great pride in the outcome of every hand cut, hand-dipped creation.
I have to admit, after the amount of time I've spent crafting chocolates, I've turned into a bit of a chocolate snob. It's been very hard for me to find chocolates that compare to what I can make at home (although I've found a few in Montreal). I think what I love most about the process is that you can truly make it your own. While tempering is an exact science the rest of the process is only limited by your imagination.
I'd love to hear about your favorite sources for all things chocolate. Feel free to share your favorite links in the comments section. If you have any wrapping or packaging ideas, I'd love to hear those too.
Here's a recipe for truffles that I love. I make it with good strong tea from Mariage Freres but you can use any fine quality tea in its place.
Creamy Chocolate and Imperial Wedding Tea Truffles
3 oz. heavy cream
1/2 tsp. corn syrup
2-3 tbs. Imperial Wedding Tea
6 oz. good milk chocolate, chopped
1 tbs. butter
14 oz. bittersweet chocolate, tempered
1 cup sugar
Heat milk and corn syrup. Add tea. Steep for about 5 minutes. Strain. Boil. Pour over chopped chocolate. Stir. Add 1 tbs. butter. Stir thoroughly. Refrigerate and then roll into truffle size balls (small and elegant...no golf balls...please!!!) Dip in tempered dark chocolate, roll in sugar and allow to harden. Store in a sealed container in a separate refrigerator compartment away from moisture and other food.
Bon Appetit and Happy Holidays!
39 comments:
- Mowie @ Mowielicious.com said...
How fascinating! And such gorgeous, festive photos. I've seen a few posts about truffles recently and it's high time I made them!
- December 18, 2009 at 6:27 PM
- Rambling Tart said...
Beautiful! love the notion of steeping the cream in tea. Love it! :-)
- December 18, 2009 at 6:43 PM
- Fresh Local and Best said...
I am impressed by your self-taught culinary beginnings! I love how the sugar crystals on the tea truffles sparkle in such a festive and celebratory manner. They look so enticing!
I am not a chocolate connoisseur, although I have enjoyed chocolates from Richetti, and I enjoy baking with Scharffenberger's products. - December 18, 2009 at 6:59 PM
- Mimi said...
I'm fascinated with making chocolates, but I have yet to totally master the process. I tell myself that when the kids are gone, I'll have more time to devote to chocolate making. Your truffles are so gorgeous.
Mimi - December 18, 2009 at 7:48 PM
Your photographs are magnificent. I love this blog!!!
- December 18, 2009 at 8:39 PM
- Karine said...
That is splendid! You are courageous to make your own chocolate... :)
- December 18, 2009 at 9:04 PM
- michaela said...
what a great idea with the imperial wedding tea truffles. i've only made chocolate before!
- December 18, 2009 at 9:37 PM
I've tried making truffles before but never with tempered chocolate. Do you have any suggestions on how I can learn to temper chocolate? I'm not even sure I understand what it means.
- December 18, 2009 at 10:04 PM
- Susan said...
Stunning shot...my compliments!! You got a big "oooo" from me on that one....
- December 18, 2009 at 10:37 PM
El, the whole thing is beautiful. I wish I had the gumption to do this but it seems so hard. In the meantime, I'll enjoy your stunning pics!
- December 19, 2009 at 3:48 AM
- jo said...
Delphin is a hoot and a half isn't he? He seems to do it all effortlessly as well.
I tempered chocolate for my first and likely last time as part of my final project. I'd much rather pull make a souffle! - December 19, 2009 at 10:00 AM
- Dawn said...
very nice! you were lucky to take that class...I wish I lived closer to cambridge
- December 19, 2009 at 1:38 PM
- Confessions of a Gourmand said...
how stunning. i love truffles and yours look divine!
- December 19, 2009 at 6:57 PM
This is such an impressive and festive post! You have a lot of drive to be able to teach yourself such skills. I don't know that I could make these but they look yummy!
- December 19, 2009 at 11:37 PM
- Jo said...
I'm impressed that you dabble in making your own chocolate and what you've come up with looks really, really good. Surprisingly I've not heard of imperial tea but then again I'm more of a coffee person. Wishing a very merry Christmas and happy hols!
- December 20, 2009 at 7:50 AM
- Megan Gordon said...
I'm a little bit of a chocolate snob myself, so I giggled when I read that. These look lovely, and what an amazing opportunity! It is always humbling to watch true masters at work...Happy Holidays!!
- December 20, 2009 at 11:56 AM
- Sara said...
- This comment has been removed by the author.
- December 20, 2009 at 2:00 PM
- Sara said...
What a fun post to read. I recently took advanced baking at Cambridge Culinary, and since our instructor also has a particular love of making chocolate, we sort of veered off course for one lesson and made our own chocolates. It was fascinating, though I don't feel up to trying it at home--with a child the timing and keeping everything at the right temperature seems too challenging. But I'm glad I got to see how it's done. I would never complain about the cost of handmade quality chocolates after that, it's such a precise craft. I'm not surprised you became a "chocolate snob." How could you not? What do you think of the Swiss chocolate shop on Newbury street (Teuscher?)? Also, where in New England are you getting Mariage Freres? I had some before we moved back to the US but sadly gave it away rather than taking it with me. (Silly--not like tea is a perishable! Oh well).
- December 20, 2009 at 2:01 PM
- The Gypsy Chef said...
I too love chocolate and have been studying the fine art of tempering. I have been tasting chocolates in New York and San Francisco getting new ideas in flavor and also style. My favorite at this time is a ganache flavored with a little tarragon. Sounds crazy but it is delicious! Another is cardamom, perfect in ganache. My favorite chocolatier is Ricchiuti in the San Francisco Ferry Terminal. Pam
- December 20, 2009 at 9:17 PM
What a beautiful post. I totally understand about being a chocolate snob. Ever since I had Maison du Chocolat I've been hooked. I don't think I have the patience for making my own though. Hope you have a Merry Christmas.
- December 21, 2009 at 12:46 PM
- Ash said...
ahhaha, I had to laugh when you called yourself a chocolate snob. I'm one too!
Ever since I've made my own truffles, nothing seems to compare.... I guess that can be a good thing, less chocolate consuming that is, unless I make a homemade batch again. hehe. - December 21, 2009 at 2:58 PM
- Julia said...
These look gorgeous, and I think I could probably make them, too! I love chocolate, but don't often work with it. One day I think that will have to change. Also, Mariage Freres--delightful tea!
- December 21, 2009 at 9:25 PM
- kiss my spatula said...
what a fantastic class! your creations showcase your talent.
- December 21, 2009 at 11:51 PM
What an incredible photo of the pastry chef. They should use it on the school website. No joke. You have some great shots here. The truffles look pretty darn good too.
- December 22, 2009 at 12:17 AM
- Danielle said...
I've tried making my own truffles previously, and have to agree with you about the joys of experimenting with different flavors. I've made earl grey truffles and lavender ones, along with a classic dark chocolate ganache although I've not done it in several years. Similar to your learning process, I did lots of reading about understanding what it means to temper chocolate, their different temperaments, etc, so I guess the next thing for me is to sign up for one of these courses! :p Thanks for sharing your creations with us - they look absolutely gorgeous and have inspired me to dust off my tempering tools.
- December 22, 2009 at 6:44 AM
- Erika from The Pastry Chef At Home said...
Lovely photographs and recipe. For you and anyone else interested in learning more about chocolate making...I was a chocolatier for 4 years and these are some of the books I think are best for beginners and intermediate chocolate work:
(for beginners) Making Artisan Chocolates by Andrew Garrison Shotts
(for intermediate chocolate work) Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner by Peter P. Greweling
Fine Chocolates: Great Experience by Jean-Pierre Wybauw - December 22, 2009 at 1:27 PM
- Fresh Local and Best said...
Just wanted to pop in and wish you a Merry Christmas!
- December 24, 2009 at 7:53 PM
- gourmandconfessions said...
Love the main shot! It looks like a food magazine! Hope you had a great Christmas!!!
- December 27, 2009 at 11:50 AM
- Anushruti said...
This is incredibly beautiful! Love the bokeh!
- December 27, 2009 at 12:42 PM
- Wendy said...
you created another inspirational post. now I feel completely compelled to take out the chocolate and start tempering.
- December 27, 2009 at 4:14 PM
- Barbara said...
I really like this post- an unusual truffle recipe. I can't wait to try it!
- December 27, 2009 at 5:13 PM
Totally fabulous.
- December 27, 2009 at 10:46 PM
- wasabi prime said...
Outstanding! Such colorful photos to really highlight your sweet treat, and make it extra festive! Hope you had a grand foodie holiday!!!
- December 28, 2009 at 3:50 AM
I love truffles and this blog. Why have I never seen it before???? Bookmark!
- December 28, 2009 at 5:01 PM
- Julia @Mélanger said...
I have never ventured into chocolate world in a big way. I've only made truffles a few times.
I saw some expert behind-the-scenes chocolate making at Gerald Mulot last year in Paris. The head chef was just a master at creating not only the most perfect chocolates but creating the most tempting flavours. I suppose that's why it's a science and art.
I can only imagine how much fun chocolate making would be. Particularly the packaging and gift giving. - December 28, 2009 at 11:53 PM
- Anali said...
Oh I haven't made truffles in years! Yours look so good! That must have been a wonderful class.
Happy Holidays El and all the best to you in 2010! ; ) - December 30, 2009 at 3:16 PM
- Sophie said...
Oooooh,...Aaaaah,..these truffles look incredibly delicous!!
MMMMMMMMMM,..;all the way! - December 31, 2009 at 5:51 AM
- Nanette said...
You take the most beautiful photos El!
- January 3, 2010 at 3:34 AM
- s said...
- January 24, 2010 at 5:25 AM


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Other people's parenting – should you be the judge? Midweek Conference with Mia Freedman & Annabel Crabb
06/06/2012 , 7:05 PM by Sarah McVeigh
When Chrissie Swan and her kids graced the pages of Women's Weekly magazine last week it caused quite a stir. Some took it upon themselves to criticise the children's weight. Others were appalled that some thought their judgements were appropriate. And so it went.
The Swan issue has been covered at length on Mia Freedman's website Mamamia but it got us wondering.... when is it appropriate to intervene with an action or an opinion when it comes to other people's children? Is it ever helpful? And if so, when?
Annabel Crabb, Mia Freedman and a host of 702 listeners talked overweight children, public tantrums, kids on leashes, homebirths, C-sections and parenting as a competitive sport on this evening's midweek conference.
You can hear the discussion here:
Now it's your turn.... how should you deal with criticism over your parenting? And, is it ever OK to give your opinion about other people's parental decisions?
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subset: commoncrawl


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thanks to this one the movie are runid
kaylaannefn @genitalbeard mine was good day to die hard ok I have no life
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fluffyman85 .@eddievercetti I go by experiences and witnessing the void of nothing of "Die Hard 5" was to me worse than being somewhat miffed by...
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mokofil Watched Die Hard 5 the other night (I refuse to use it's given title). What an abomination.
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Fandango's 2013 Movie Preview A sneak peek of the films hitting theaters in 2013! Exclusive Cast Interivew Bruce Willis talks about bringing the father-son relationship into the Die Hard franchise and how many more of these movies does he want to do? Valentine's Day Movies


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The Elephant in the dark, and other writings on the diffusion of Sufi ideas in the WestYoung Kenric has helped dethrone the evil Lord Mordig and return the true king to power in Lowthar. Now the king requires Kenric to travel to Grim Wood, the realm of the hostile Fey people. He needs their cooperation in the quest for the blade of power that will protect the land. With the help of the Fey girl Linwe, Kenric tries to uncover the secrets surrounding the blade. But there is trouble everywhere they turn. Along with Book I, The Forging of the Blade, this concise and action-packed second volume of the Lowthar's Blade Trilogy forms a bridge for young readers to the classics of high fantasy. |
Im Buch
23 Seiten stimmen mit dem Suchbegriff "face" in diesem Buch überein.
Wo ist der Rest dieses Buches?
Ergebnisse 1-3 von 23
Was andere dazu sagen - Rezension schreiben
Review: The Secrets of Grim Wood (Lowthar's Blade, Book #2)
Nutzerbericht - Nicole - GoodreadsThe genre of this book is Fantasy. The age group for this book is ages 7-10. This book is about a young man name Kenric, he helps return the true king to power in the land of Lowthar. I rated this ... Vollständige Rezension lesen
Review: The Secrets of Grim Wood (Lowthar's Blade, Book #2)
Nutzerbericht - Denae - GoodreadsAgain, this review partly reflects my brother's reaction. The trilogy seems to be a great introduction of fantasy to the younger readers. My brother was genuinely frustrated with the stubborn ... Vollständige Rezension lesen
Abschnitt 1 | 3 |
Abschnitt 2 | 11 |
Abschnitt 3 | 72 |
Urheberrecht | |
Häufige Begriffe und Wortgruppen
arrows Aryn Dur began blade of power Blade trilogy bloodstone bound stone Brogan Cerinor council dagger door Dulcet elder Fey Elga Mora evil eyes face Faroth Fey girl Fey king fingers fire firestone forest forge frowned gasped glanced glowed goblin realm grew Grim Wood grymclaws guards hilfen Hnagi shook human hurried Kenric asked Kenric felt Kenric knew Kenric looked Kenric realized Kenric stared Kenric stepped Kenric thought Kenric turned Kenric's father King Thorgil King Valorin king's chambers Linwe asked Linwe nodded Linwe's little goblin lore lunila Majesty Marolas Mithin Dur moon moonstone Mordig never old Fey opened patrol pouch Princess Tamaril pulled reached Rindelorn royal stone safe scowled scroll shook his head shoulder sighed silver Sleag smiled spoke stepped forward stood stopped sure tell thing throne room Thulidor told trees true blade voice waited whispered


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Savor the flavors of everyday real food, fresh from the garden or stored on your pantry shelves.
Is there a bread baker on your gift list this holiday season? Like any other hobbyist, we bread bakers lust after the gadgets of our avocation. Knitters may yearn for a new pair of rosewood needles or skeins of vicuña yarn, woodworkers may populate their list with new saws or enough mahogany to build something special, but a bread baker's list leads to a warm tummy for the whole family. I call that a win-win situation. One that starts with these great gifts:
Roul 'Pat Kneading Mat from Amazon, $39.80. I was taught to knead bread on a piece of floured waxed paper or a floured paper bag. It works, as long as you don't mind chasing the paper all over the counter. Then I purchased this mat, and my bread baking experience became much more enjoyable. The Roul 'Pat is non-stick on both sides, meaning it sticks to the counter while kneading or rolling out dough, but the dough doesn't stick to the mat. It cleans up easily and lasts forever. I can't imagine how I did without it.
Rock Maple Rolling Pin from King Arthur Flour, $42.95. As with many things, old-time bakers knew best - maple is the way to go. Forget plastic or silicone rolling pins, nothing works nearly as well as a maple pin. It's heavy enough to roll out even the most developed dough, but light enough that the kids can use it. Plus, maple is nearly indestructible, so those kids may be using this family heirloom while baking with their own kids someday.
Brotform from King Arthur Flour, $29.95. You know those beautiful, round, artisan loaves pictured in almost every bakery ad? We home baker want to make those too. This is how, with a brotform. Dough goes into the brotform to rise, and then is gently flipped onto a stone or sheet to bake. Voila! Beautiful, artisan made bread from the home oven. Are you listening Santa? This has been on my list for two years now.
European Style Artisan Bread Flour from King Arthur Flour, $7.95. Many people might think a bag of flour is a pretty lame gift, but not the bread bakers on your list. This isn't just any flour, it's the same flour used to make true French baguettes or Italian bread. No, I don't mean the loaves found at the local grocery store for $0.99, I mean true European breads. Unless your bread baker lives in a major city, or Putney, Vermont, home of King Arthur Flour, it's nearly impossible to find this flour locally. If you are looking for a truly unique gift, this is it.
Flower Pot Bread Kit from Pinetree Garden Seeds, $24.95. Pinetree Garden Seeds is a company out of Maine that sells not just seeds, but an eclectic mix of related items like garden fairies, homemade soap supplies, and interesting kits. The Flower Pot Bread Kit is new this year, but I already predict it will be a hit. I've always considered making bread in flower pots, but have been too lazy to scrub my old clay pots to the point where I want to bake in them. That problem is solved here. The kit comes with a towel, pot holders, a bread recipe and additional information.
Bread Dipping Set from Kitchen Krafts, $17.95. Homemade bread is wonderful. Homemade bread dipped in olive oil and herbs is even better. This set includes four different herb mixes and four dipping bowls, along with a cruet. Include a bottle of olive oil and show your bread maker just how much you appreciate their talents.
Romertopf Clay Baker by Romertopf, $47.99. Our traditional home ovens are perfectly fine for baking a nice loaf of soft, white bread. But crusty artisan-style bread requires the addition of steam. Commercial bakers have ovens that inject steam, but those ovens are not practical for most homes. Think of a clay baker as a mini steam injection oven that fits in a home oven. Unlike many clay bakers, Romertopfs are not glazed and must be soaked in water before using. I purchased my Romertopf at least 15 years ago. It makes a wonderful stew, but I use it primarily for bread; beautiful, crusty, bread. I guarantee that most bread bakers would love to have a commercial bread oven, but a Romertopf is the next best thing!
Classic Sourdoughs by Ed Wood and Jean Wood, Mother Earth News, $19.95. Sooner or later, almost every bread baker experiments with sourdough breads. And one experiment leads to another, and then another as we learn to appreciate the additional flavor that comes from a wild-fermented loaf. Ed Wood is a modern American sourdough "pioneer" of sorts. He and his wife have collected sourdough starters and developed sourdough recipes for years now, and happily share their expertise in this, their most recent book.
Grit Guide to Homemade Bread from Mother Earth News, $6.99. This basic guide is perfect for new bread bakers, want-to-be bread bakers, or experienced bread bakers who want to know more about the process. It includes information about making pizza, bagels, quick breads, and flat breads too.
So, bread bakers – what "got-to-have" item is on your list this year?
This time of year, nothing warms my family up like a good bowl of chili. As wife to an avid hunter, Ryan, I have learned to use venison to make dishes that are both delicious and healthful. A champion of good nutrition, I feel good about eating wholesome venison. It's leaner than beef, and because it's a product of my husband's hunts, I know that it's 100 percent free-range and organic.
I use ground venison in the same way that I would use ground beef. For this particular batch of chili, I decided to save myself a little effort and cooked it in my slow cooker. Yes, you heard me right — I cook ground meat in a slow cooker, and you can too! There's no need to brown the meat beforehand to drain the fat. The slight amount of fat that lean venison does contain will help keep the meat moist.
Ground venison Tomato puree from garden tomatoes Onion, chopped Garden bell pepper, diced 12 oz cooked chili beans 1 bulb garlic Salt and pepper, to taste
To prepare my crock-pot chili, I simply take ground venison that has completely thawed in the refrigerator and give it a good rinsing. Then, I place garden-tomato puree in the base of the slow cooker to give the meat a nice liquid to cook in. I put the meat on top of the puree and make sure that I use a fork to mash up the meat and separate it—if I don't, it would cook up in a big mass. Next, I add chopped onion, diced garden peppers, 12 ounces of cooked chili beans, and a bit of homemade salsa for a kick. Chili seasoning, salt, pepper, garlic, and a hint of cinnamon complete the recipe.
My slow cooker isn't all that slow of a cooker, so this was done in a 2-3 hours on high. Then came the hard part of deciding how we wanted to enjoy our chili. Do we eat it in a bowl with crumbled crackers or over a plate of spaghetti? Over spaghetti won. We love chili on top of spaghetti with shredded cheese and extra onion. I learned to love this as a child thanks to visits to Skyline Chili in Cincinnati with my grandpa. Chili spaghetti is a staple in that part of the country.
Give this recipe a try, and tell me what you think. If you don't have ground venison, ground beef or turkey will work just fine. Try to use your homegrown produce, and be creative. Chili is more versatile than you might think. In a bowl, over pasta, or on top of a good hot dog are ways that my family enjoys it. And if you just so happen to have leftovers, put them in a freezer safe container to savor on a busy autumn night. Enjoy!
Photo by Monica Sharrock
For the past couple generations, exchanging gifts has been a featured Chanukah activity, just as it is for Christmas. There are other things to do—playing the dreidle game, making potato latkes, lighting the menorah, but let's not fool anyone—the spotlight shines on receiving gifts each night of Chanukah.
When I was a kid, we lit our Menorah every evening of Chanukah and we each opened a present.
There are eight nights of Chanukah, so one night the gift might be a pair of socks. But still, a gift each night. When my kids were young, I carefully wrapped small gifts for each night of Chanukah, passing on my family's tradition. Just like in my childhood, we lit the Menorah and sang Chanukah songs and the kids opened a little gift each night.
Gifts can be nice, but we all know how materialism can take center stage for the holidays. I was surprised to get crankiness from my child on night three. And he didn't even receive socks. I realized that the gift did not satisfy. It needed to be a better gift, something as much fun as the first gift, to offer a more entertaining evening.
That's a lot of pressure for a little gift. Eight nights in a row.
The materialism of the activity needed to shine brighter in order to entertain. Often, acquiring stuff is just not as fun as we want it to be. And I want my holiday traditions to be about gathering together, not gathering stuff. So, a Jewish girl in a Grinch's overcoat, I stole the spotlight from the gift and shined it on the family activity.
Here's what I did to Chanukah.
We decided the next year would be different. It would be about entertainment and enjoying company, not about gifts. So we set up a calendar of activities, one for each night of Chanukah. We would light the Menorah and have a fun activity to enjoy together each evening. We had Box Night: we collected big boxes and made a cardboard city. Paper Airplane Night: we made dozens, all sizes. Latke frying Night. Cookie baking Night. Card-making Night with family friends: I pulled out all the inkpads and stamps. And one evening was "Present Night", with one special gift exchange. We're not eliminating gifts altogether in our celebration; just taking them off center stage.
Our week was a hit, the kids basked in the attention. They didn't miss all the gifts. After all, isn't attention and entertainment together mostly what they are after? The next year, when someone asked my son what he was looking forward to for Chanukah, I listened carefully. My son's eyes brightened and he said, "Box Night is my favorite, I can't wait for that night." Not "this is what I want for Chanukah" but "this is what I want to do on Chanukah". Success.
My sons are 9 and 11 now, going on our fifth year of our alternative Chanukah tradition. The kids look forward to planning Chanukah each year, a chart of eight evening themes. Box Night has given way to Nerf Weapon Night (think Maccabees), Games Night, Chanukah candle-dipping night, and another favorite—Rube Goldberg Night. On Rube Goldberg Night, we set up an elaborate trigger series marble ramp.
One year it included a pulley system through the living room that hit a hammer to trigger the marble down the ramp. Wait 'til you see what we have planned for this year's contraption.
Our good friend Mark stopped by on Rube Goldberg Night one year, and had so much fun he asked "Will Rube Goldberg Night always be the third night of Chanukah?" No, but we always try to work Rube Goldberg Night around Mark's schedule.
There's a non-profit in Maryland called The Center for the New American Dream. Their mission is to counter commercialization and support community engagement. They tackle such issues as voluntary simplicity, reducing materialism, and creating more meaningful holidays. Check out their SoKind registry project, where you can create a gift registry that focuses on less stuff and more family fun. This site is full of ideas on how to refocus your holiday celebrations.
Have a Happy Chanukah and a Merry Thanksgiving this month!
Ilene White Freedman operates House in the Woods organic CSA farm with her husband, Phil, in Frederick, Maryland. The Freedmans are one of six 2013 Mother Earth News Homesteaders of the Year. Ilene blogs about making things from scratch, putting up the harvest, gardening and farm life at Mother Earth News and blog.houseinthewoods.com, easy to follow from our Facebook Page. For more about the farm, go to www.houseinthewoods.com.
As temperatures drop, so do the number of wild edibles that I can forage. But there are a few stalwarts that carry on through late fall and even into winter, and chickweed is one of those.
Chickweed's scientific name, Stellaria media, translates as the middle or common star. It is common indeed if you have a garden or a farm, where it frequently appears as a weed. It thrives in the disturbed soil habitats us humans create, including parks and abandoned lots. It's a low-growing plant that rarely gets as high as a foot tall. Where it is exposed to full sun it hugs the ground and gets unappetizingly stringy.
What you want are the plants growing in partial sun or part shade and moist soil. In those conditions, chickweed's tangled, slender stems and small, paired leaves will be lush and tender. The leaves rarely reach an inch long, more often less than half that, and are oval with pointed tips and smooth margins.
The white flowers are the part of the plant that looks star-like. They are only about 1/8-inch in diameter, and resemble tiny daisies. If you look very closely, you'll see that although at a casual glance the flowers appear to have ten petals, there are actually only five petals that are deeply cleft.
Look even closer (a magnifying loop is handy here), and you'll spot a unique characteristic of chickweed: there is one line of hairs on the stem. That's right – not uniformly hairy stems, but just that single line of hairs. The flower buds, on the other hand, are hairy all over.
Once you find a tender patch of chickweed several inches high, you can encourage it to produce even more of this delicious vegetable by harvesting it in the following way:
Hold a bunch of the stems in one hand while with the other hand you snip or twist off the top 2 to 3 inches of the plants. All of the above ground parts of chickweed are edible, so don't worry if there are some flowers mixed in there. By giving chickweed a "haircut" in this way you encourage even more tender growth, and in this way can harvest repeatedly from the same patch.
Beginner foragers sometimes confuse poisonous spotted spurge (Euphorbia maculata) with chickweed. The foolproof way to make sure you've got the right plant is to snap a stem in two: spurge will ooze white sap but chickweed will not.
Stellaria media is a moderately invasive European species. You are not harming its population by harvesting it, especially not with the cut-and-come-again method I just described.
Chickweed deserves its genus name Stellaria in my opinion because it is a star ingredient. It transforms ordinary, everyday meals into something special. I use it instead of lettuce in sandwiches, combine it with garlic mustard leaves for winter pestos, and it is one of my favorite salad greens.
Always be 100% certain of your identification before eating any plant or mushroom.
Leda Meredith teaches foraging skills internationally. She describes her ongoing food adventures at www.LedaMeredith.com. She is also a food preservation expert and you can view her videos on foraging and food preservation here.
We will explore my further adventures in cheese making, this time ricotta, but also kefir. Before we get into it, I want to give a heads up on the next couple of blogs. The next blog or so will be about something for the Holidays, then after that, I suspect we will delve into sourdough again, as it's been a while since I've done that. So now it's on to kefir and ricotta.
In my quest for better cheese products, ricotta came up on the list of things to do. Enter Cultures for Health, with kits for ricotta/mozzarella, and the starter for kefir. (Do check out their website, you will be amazed. I was.) The ricotta produced in the manner below makes a mild, delicate, ricotta, with none of the burnt plastic taste and smell of the commercial varieties. It is the best I've tasted in years. You can make many wonderful things with ricotta, that mild Italian cheese that goes into lasagna, manicotti, etc. Few people realize it can also go into sweet things, like pies, pastries, cakes, and in our case today, mousse. Kefir is very similar to yogurt, and I would say, could be used interchangeably, although kefir can be thinner than yogurt sometimes. I will pass on a luscious recipe for a white chocolate mousse, and a very simple thing to do with kefir as a refreshing drink. We'll start with the kefir, and finish with the yummy mousse.
Kefir The kefir is super simple: Just follow their method. You start with the usual one gallon of milk, and heat to only 86 F. Add the culture, stir well, and let incubate in a warm place (70 to 78 F) for 12 hours or until it gets to the desired thickness. The longer, the thicker. I prefer mine not so thick, so I can use it as a drink. Refrigerate. That's it. Done. It really doesn't get any simpler than that. For an extra treat, I put some in a glass and add sugar free flavoured syrup, or any flavouring you prefer, and as Tasting Team Member #1 (the other half) said, "It's almost like a milk shake." Sans the calories. In my case, I used raspberry flavouring (see photo).
Ricotta You will need a large spoon and a large pot to hold the milk. Use the kit thermometer, and you will need a colander, the butter muslin, a ladle, large bowl, and a twist tie or rubber band. Try to keep stainless steel everything for the pot, colander, spoon, etc. Place the milk in the pot with the cheese salt and citric acid, and heat to 195 F. You will see curds start to form fairly soon. Stir frequently to prevent scorching. As you get close to the 195 mark, the whey will separate out more, and the curds will be more pronounced. You can now turn off the stove and let things sit for five minutes. Line your colander with the muslin and ladle the cheese/whey mixture into it. I place my colander over my small sink, where it fits nicely, or you could put it suspended over a large bowl. To do this, just tie up your corners and suspend in whatever fashion works for drainage. (They suggest suspending from a cabinet handle.) I use a metal shishkebab skewer over the colander. Let drain for 30 minutes. Once the ricotta is drained, refrigerate, where it will keep for 14 days, or it also may be frozen. Makes 1 ¾ to 2 pounds of cheese.
Mousse di Cioccolato Bianco or White Chocolate Mousse
This recipe comes from my favourite Italian cookbook author, Michele Scicolone, in La Dolce Vita, one of her earlier books, filled with luscious recipes for the inner dessert Italian in all of us. She in turn got the recipe from somewhere else. This too is a pretty simple recipe. She finishes with a raspberry sauce.
1 cup whole milk ricotta (which is basically what your ricotta is after you've made it)
2 tbl. amaretto, brandy or run (I used amaretto)
1 cup heavy cream
¼ cup sugar
4 ounces white chocolate, finely chopped
2 10 ounce packages of frozen raspberries in syrup, thawed
Fresh blueberries or strawberries (most any berry would be good here)
White chocolate curls
In a large bowl, whip the ricotta and amaretto until smooth and creamy. In a large chilled bowl, using an electric mixer with chilled beaters, whip the cream with the sugar until stiff peaks form. Beat in the ricotta mixture. Fold in the white chocolate. Chill completely. In a food processor or blender, puree the raspberries with their juices until smooth. Strain the sauce through a fine sieve to remove the seeds. To serve, spoon a pool of sauce onto each serving plate. Using a small ice cream scoop or two large tablespoons, place two scoops of the mousse on each plate. Garnish with berries and white chocolate curls. This is Michele's exact recipe.
You will see in my photo that I decorated the mousse with a fresh raspberry and some sliced candied cherries to look like a poinsettia. Also, I know today that it was a pleasure walking down the dairy aisle, bypassing things I would normally have to buy there!
Michele Scicolone. La Dolce Vita. New York: William Morrow and Co., Inc., 1993. You can read more of Sue Van Slooten's food adventures, and listen to Sue in her podcasts, at www.suevanslooten.com.
Cheese, the oh-so-beloved dairy-licious decadence that with the exception of the vegans and lactose intolerant among us, tops the charts as one of our favorite foodstuffs. Baked mac'n'cheese with farmhouse cheddar, made-from-scratch blueberry cheesecake, PIZZA! And then there is the sweet simplicity of a fresh chunk of mozzarella and homegrown tomato wrapped in a leaf of just-plucked windowsill basil. Mouth watering, yeah? You betcha!
For most of us modern-day mamas (or papas), a truly delectable cheese is as close as the nearest grocery store gourmet counter, depending of course, on the size of your bank account. But for the adventurous among us, I offer up an alternative. Grab a gallon of whole milk and a good cooking pot, and let's make some cheese!
The first time I felt the smooth stretch of warm mozzarella between my hands, I was awestruck. Seriously? I am doing this? I made homemade pizza that day. Everything from scratch or grown from the garden. I felt like the most awesome person ever. And I was rewarded with happy tummies and complements at my table. Take out? Take that! Eat your heart out Digiorno! There is a deep satisfaction from homemade. Try it and let me know what you think.
We're going to make Queso Blanco, by far the easiest cheese in my opinion, as the only ingredients are whole milk and white vinegar (or apple cider vinegar if you like).
1 gallon Whole milk 1/4 cup vinegar A dairy thermometer A large stainless steel cooking pot A strainer. A wooden spoon Cheesecloth Optional: Salt and/or fresh or dried herbs
The entire process takes about 4 hours and will yield approximately 1 pound of cheese. Alright! Let's do it!
1. Gather your supplies.
2. Pour your milk into your pot and place over medium low heat. You want your milk to heat slowly and gradually to reach a desired temperature of 180 degrees. It takes about an hour when given the patience to be done right. Stir every so often with a wooden spoon to distribute heat evenly and to prevent scalding.
3. When your milk reaches 180 degrees, turn off the heat. * If you do not have a dairy thermometer, turn off the pot when the milk starts to foam a little, just before you think it's going to boil. You DO NOT want it to boil.
4. Slowly add your vinegar and gently stir with your wooden spoon. You should see the curds start to separate from the whey.
5. Let sit a few minutes.
6. Very carefully (as it is HOT) pour your curds into a colander lined with cheesecloth. If you want to save your whey (which I recommend because it is the cat's meow as a substitute for milk in baked goods) place another large pot under the colander. If you do not have cheesecloth you can use a cotton t-shirt. Clean obviously. Just cut it at the seams and use the same way. Come on, you must have an old cotton shirt lying around.
7. Pull up the edges and ring out to expel the main part of the whey.
8. Transfer back to your cooking pot and hang from any surface that can comfortably fit the pot and bag of cheese. I use a magnet on the hood of my stove. Easy and convenient, but use your imagination. Let strain for about 3 hours. Less time will give you a wetter cheese, more will give you a firmer cheese.
9. Yum! Unwrap from the cheese cloth and place in a resealable container to refrigerate. It will keep up to a week cold. Not that it lasts that long.
Mix it with jam. Strawberry is my favorite. Just chop up the cheese and swirl it together with your desired amount of jam for sweetness. Use it on crackers or as a dip for apples or celery.
Grill it. Yep, you heard me right. This cheese has a very high melting point, so you can actually place it directly on your skillet or grill with a little oil or butter. Makes a great snack with a bit of salt or seasoning, and an excellent Indian Paneer.
Form it into balls and roll into fresh or dried herbs. My favorites are fresh dill and garlic, or chives, parsley and dill. But I'm always open to suggestions so if you find a favorite way to enjoy this cheese, please share! If you find a combo that you love and know that's how you want to season the whole thing, add your salt and herbs after you pour it into your cheesecloth, while the whey is still nice and liquidy. Then give it a good stir with your spoon before it strains all the way.
I made dill pickles! I can't believe it. The transformation of a cucumber to an old-fashioned pickle is a bit of magic. I understand how a jar of sugar and vinegar can integrate with sliced cucumbers for bread and butter pickles, but these dill pickles are a bit of magic. It's a simple enough process. Find your biggest jar or a crock, pack it with cucumbers, salt water, dill seeds and garlic for flavor, and a grape leaf for crispness. The grape leaf is a mysterious ingredient. You won't find it in the store, but you need not look there anyway. Ask friends, post it on Facebook, you will find someone who has grapevines on their property, cultivated or wild. Stuff them in the crock, set the crock on the counter, and hope for the best. Ideal counter temperature is 72 degrees, for about a week.
To come back in a week and find pickles makes me think somebody switched up my cucumbers when I was ignoring my crock. I skimmed off some mold layer once (normal) and I checked on it a few times and gave a sniff to the dill concoction. I made sure the jar of water was still holding down the weight to keep the cucumbers under the brine. I waited for a little fizz of bubbles to sit on the surface. That's it. Those bubbles are the signal that fermentation has occurred. Time for a taste test. If they pass the test, it's time to transfer the pickles into jars and put them in the refrigerator to slow the process. They should last a few months in refrigeration. I have a little refrigerator in a hiding place to tuck away extra jars of fermented foods, so they don't dominate my kitchen refrigerator.
That's the process for magic pickles. Cucumbers transformed into pickles that remind me of deli dills, salty and crispy.
I made it sound easy. Admittedly, cucumber ferments are a little trickier than some of the other vegetable ferments. The process is simple, but delicate. My first batch came out all soft and icky. I tried again with smaller cucumbers freshly picked same day (two important guidelines), and I monitored the crock every day or two. Left too long in warmer weather will make them soften quickly. My pickles had some soft spots, maybe because I used bigger cucumbers than those tiny picklers.
Growing your own cucumbers is important to this process, I think. The cucumbers are supposed to be little and same-day fresh, which makes buying them difficult. Pickling cucumbers are harder to find in the store or market, especially fresh ones, so it's best to grow your own. If the cucumbers are not fresh, you can try icing the cucumbers for a few hours before processing.
Old-fashioned pickles are worth the trial and error. These are the real deal, fermented crock dill pickles, not vinegar-based canned pickles. Modern day vinegar pickles don't really work for me. I don't like the taste of vinegar and I don't appreciate the amount of sugar it takes to temper the vinegar. Old fashioned pickles are fermented at room temperature in a salt brine, creating a condiment that is very good for the gut, full of lactobacilli, like yogurt.
Pickles and other condiments, even mustard and ketchup, all used to be fermented and good for you, to complement digestion. When lacto-fermenting gave way to vinegar canning for consistency and pantry shelf-life, we lost the beneficial properties of the pickle. (Nourishing Traditions by Sally Fallon)
Bring the beneficial properties of the condiment back: enjoy old-fashioned dill pickles to aid digestion and improve your burger.
Check out these books: Nourishing Traditions by Sally Fallon and Wild Fermentation by Sandor Katz.
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Advisory: *.com accepted as wildcard match in SSL/TLS name matching
Certificate authorities are expected to vet all certificate registrations, but may fail to prevent fraudulent or erroneous registrations. Certificates which use a wild card immediately before the top level domain, or nulls in the domain name, may pass validation checks in Opera. Sites using such certificates may then incorrectly be presented as secure.
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Use the Nokia phone selector.
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If your soccer blog (which you can find and read here) has been covering Major League Soccer, you have probably read about the Seattle Sounders FC, who started the season off on a fantastic note, but they are winless in three straight matches as they head into Saturdays visit to Chivas USA. The Sounders are still third in the Western Conference, but they have to get back to what has made them so successful and that is their defense.
A good BetOnline review of the Sounders season so far would attribute their success to a defense that has allowed an MLS-best eight goals in their first 12 games of the season, but five of those have come in the last three matches, a 0-1 loss at home to Salt Lake, a 2-2 draw at Vancouver and then a 2-0 loss at home to Columbus. Their recent slide has coincided with injuries to first-choice goalkeeper Michael Gspurning, who is out with an ailing hip and backup Andrew Weber has a wonky wrist, leaving the duties to 22-year-old Bryan Meredith, who played well in shutout wins over Philadelphia and in Dallas, but his inexperience is starting to show and players that are working with sportsbook software know that goalkeeper is probably the position where experience counts for the most. Gspurning was supposed to be back for the Vancouver match, but he still isnt ready, so the team may have to roll with Meredith for a little while longer.
Striker Fredy Montero is two goals short of his 100th goal for the Sounders, and he is tied with David Estrada for the team lead with four in 2012, while Eddie Johnson has added three. Three other players have scored single goals for the Sounders, but if theyre going to remain high in the Western Conference, as well as the sports betting ranks in MLS, their defense has to improve regardless of who is in goal and they have to cover for the young Meredith; even though Gspurning just came to the team this year, he is 31 and has played in his native country of Austria and Greece before coming to the United States, so he has plenty of experience.
Chivas are nine points and three spots behind the Sounders in the standings, so this is a more important match than you would think for May. You never want to fall into a rut because it can be impossible to get out of, and this begins a huge stretch for the Sounders, who will play five of their next six MLS games on the road. If they fall short during this period, Seattle will plummet down the online betting ladder.


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Customizing SMF > Mambo Bridge Support
Mambo Bridge 1.1.2
Please download it from the bridge downloads page:
First of all, thank you to everyone who reported the bugs in the previous versions. Your reports have made this a better bridge.
This bridge is compatible only with SMF 1.1.x and Mambo 4.6.x. I strongly suggest you upgrade to Mambo 4.6.4 if you plan to bridge your forum with Mambo.
For new installs:
Go to your Mambo admin panel. Go to the Installers menu, and click on Universal.
Click the Browse button, and find the bridge file you downloaded. Click Open.
Click the "Upload&Install" button.
Now go to the Components menu, and configure the bridge. Further details can be found in the readme.html in the zip package.
For upgrades from previous versions:
I have attached an upgrade package to this post. Unzip the package, and upload it to your Mambo root folder.
Then go to your Mambo admin panel, to the bridge configuration. There, you will now see an "Upgrade" tab. Click the button in the Upgrade tab to upgrade the database.
New features
This bridge comes with better support for Community Builder. Also find attached to this post a CB plugin for the SMF bridge. This is an alpha release of the plugin. Do not consider it stable. If you decide to test it, please report any problems you experience with it.
Currently, this CB plugin supports only registration with the CB registration, login and logout with the CB login module.
NOTE -- The SMF_login and SMF_logout Mambots should not be used in conjunction with the mod_smf_login and CB login modules. If you wish to use either of these modules, please unpublish these two bots.
This bridge is released under the terms of the Simple Machines license. Please do not redistribute.
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Get Well Soon Gifts - Video Game Accessories
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Hanuman incarnation of Shiva – Ravana devotee of Shiva – the conflict
7 comments:
Thanks for this information. Interesting read.
- December 28, 2011 at 10:30 AM
- Anand said...
Please note, I repeat here, Hanuman is not an incarnation of Shiva. In fact Hanuman is much superior to Shiva in Hierarchy(Taratamya). Hanuman is an incarnation of Lord Vayu. Lord Vayu has taken three avatars: 1) Hanuman 2) Bheemasena 3) Madhwacharya
- December 28, 2011 at 3:26 PM
As told my Mr Anand I also say that the information given by Hindu Blog is wrong. Hanuman is not the avatara of Shiva. Shiva is no match at all for Hanuman. Hanuman is the avatara of Vayu and he is in the third kakshya whereas Shiva is far inferior to Hanuman
Narahari Sumadhwa - February 27, 2012 at 8:30 AM
Here is the hierarchy (tAratamya)-
1.Vishnu (supreme God)
3.Brahma and Vaayu (Hanuman/Bheema/Madhwa and all Ruju ganas)
4.Saraswati and Bharathi (also all wives of Ruju ganas)
5.Garuda, Shesha and Rudra.
So it is clear that Hanuman is an incarnation of Vayu. As mentioned by Anand and Narahari, Shiva is inferior to Hanuman.
Prathvish - May 13, 2012 at 11:27 PM
- Beejal Parmar said...
I am fascinated by this concept of Hierarchy and belief in incarnations and avatars. From which Hindu scriptures are these derived?
- September 12, 2012 at 4:25 PM
- Beejal Parmar said...
I came across you blog by accident, and very fascinated by this concept of 'hierarchy', and belief in 'incarnations'. Can you kindly tell me which Hindu scripture defines this hierarchy and it seems that there is some confusion between puranic incarnations and dietification of 'people' of Itihasa.
- September 12, 2012 at 4:31 PM
@Beejal Parmar
Being a novice hindu, even i was shocked to see such kind of hierarchy. HA HA AH. - April 6, 2013 at 10:01 PM
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New! Archer's Choice Bear'n Down 12 DVD
Hosted by Ralph and Vicki Cianciarulo
Hunting black bears in Alaska and Canada
Includes stalking and stand hunting
13 bear hunts
Over 90 minutes
New! Ultimate Survival Guide With Ron And Karen Hood DVD
Survival experts Ron and Karen Hood host
Techniques for surviving in cold desert climates
Repairing and recovering vehicles in remote areas
Tips on waste disposal and other taboo topics
115 minutes
New! Turkey Reapers: Bustin' Beaks DVD
Learn the nail-biting technique of reaping
Get within inches using decoys and calls
Lure turkeys with caution
123 minutes
New! Roger Raglin's Whitetail Encyclopedia DVD
Hosted by Natl Outdoor Hall of Famer Roger Raglin
Over 30 years of experience
Tips on scouting and stand placement
Techniqjues for calls and scents
Over 5 hours on 2 discs
New! Primos Truth 10 Calling All Coyotes DVD
Real, raw, coyote hunitng footage
100% fair-chase hunts
Hosted by Randy Anderson
Learn tips for calling in the wild
3+ hours
New! Primos Truth 10 Bowhunting DVD
Footage of the real thing
20 deer hunts
2 antelope hunts
2+ hours


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Dates: May 03, 2013 May 31, 2013 Jun 21, 2013 Jul 05, 2013 Aug 02, 2013 Sep 06, 2013 Sep 20, 2013
CLUB CLASH presented by CORVETTE CONNECTION27th year of Club Clash racing! ALL CLUBS ARE WELCOME!!SCHEDULEGates Open at 3:30 pmTime Runs start at 4:00 pmEliminations Begin estimated at 7:00 pmADMISSIONRacer: $35Adult GA: $12Child (12 & under): freeTOP STREET (10.50 - 13.99) HOT ROD (14.00 & Slower)* Open to all street-legal cars and motorcycles running 10.50 & slower.* Must have street-legal, DOT approved tires and mufflers. No electronics or trans brakes. * Registration is not required to compete, but is necessary to earn points.* Gates open at 3:30 pm, time trial sessions start at 4:00 pm - called by color on punch card. * Those entering the facility after 5:30 pm will be limited to one time trial and those entering the facility after 6:30 pm will receive no time trials.* Eliminations start at approximately 7:00 pm. Listen to the P.A. for your lane assignments to be called! If two time trial sessions are completed, eliminations may start early.* If elimination rounds continue past midnight, unless we are in the 1/4-final rounds, the event will be concluded and all payout and points will be awarded accordingly.* Team/club points will be awarded by 1 point per round win.* Compete on a handicapped, 0.500 full tree, dial-your-own elimination. No laddering.* Trophies awarded for Winner, Runner-up, Semi-finalists, and Quarter-finalist.* Championships will be awarded to determine Individual and Club/Team champions. Overall Club Champion (most round wins total), and Five-Member Team (most round wins by five drivers chosen at each event). * Clubs must register and will be issued a letter designation.


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Shawn "The Puru" Shafner
April 1st, 2011
I'm a Plumber
At The People's Own Organic Power Project, we know that plumbers sometimes get the short end of the plunger. So on Purim night, March 19, 2011, I decided to do something about it: sing. And strip. Now, with the state of technology today, you can watch it from your very own home computer as if you


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A type of debt-creating instrument, such as a promissory note, that is not secured by a physical asset or other collateral. Companies and governments often rely on this type of instrument in order to secure capital.
Definition from Nolo's Plain-English Law Dictionary
A type of bond (an interest-bearing document that serves as evidence of an investment or debt) that does not require security in the form of a mortgage or lien on a specific piece of property. Repayment of a debenture is guaranteed only by the general credit of the issuer. For example, a corporation may issue a secured bond that gives the bondholder a lien on the corporations factory. But if it issues a debenture, the loan is not secured by any property at all. When a corporation issues debentures, the holders are considered creditors of the corporation and are entitled to payment before shareholders if the business folds.
Definition provided by Nolo's Plain-English Law Dictionary.
August 19, 2010, 5:14 pm


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Casio Exilim EX-TR10 Digital Camera
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December 16, 2011
Ben Doster Warchant.com
FSU signee Montay Brandon is looking forward to his time at FSU while leading his star-studded prep team towards a state title. ...More... To continue reading this article you must be a member. Sign Up Now for a FREE Trial
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NORTH ADAMS -- A hit-and-run accident involving three vehicles at River and Brown streets late Tuesday afternoon injured one woman and saw police chase and, shortly after, apprehend a driver at Houghton and Owens streets.
The driver, according to responder and North Adams Fire Department Lt. John Paciorek, struck a vehicle that had slowed to allow another to turn onto Brown Street, and then fled the scene, sideswiping a second vehicle in the process.
Names of the victims and driver who fled were not available as of press time, but according to Paciorek, first responders arrived on scene at roughly 4:30 p.m. to a "heavily damaged" Chevrolet Cobalt -- the injured woman's car, which had been pushed astride a city fire hydrant -- and another vehicle nearby that had also sustained damages, a Lexus SUV.
Paciorek said the Cobalt's passenger required extrication before being transported to North Adams Regional Hospital with "definitely not life-threatening injuries," while the Lexus' two passengers were unhurt and left the scene.
Referring to the Cobalt's passenger, Paciorek said:
"The girl's very fortunate she wasn't dealt a more serious injury. ... While we were in the process of extricating her from the Chevy Cobalt, we received a call from the police saying they'd located [the perpetrator.]"
Referring to the injured party, Paciorek said, "she complained of thumb, leg and back pain, but there were no obvious fractures on the initial assessment by EMS [Emergency Medical Services]."
The oncoming shift of firefighters covered the city while responders did their work, Paciorek said. The Cobalt's front and rear doors and additional structural steel needed to be removed in order to create a "very large opening" from which to extricate the victim, in case of back or spinal chord injury.
"Everything went smoothly," Paciorek said. "She was removed from the vehicle in a fairly short amount of time, but was very upset."
To reach Phil Demers, email email@example.com.


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Council posts job for parks laborerThe Bloomfield City Council learned the job description for the parks and recreation laborer has been finalized. City officials will post the job to current employees beginning on Dec. 12. The council approved a project manager for the Streetscape Improvement Project contract with BNIM Architects. The Main Street Streetscape Committee was named project manager. The first public meeting to discuss the project will take place Jan. 16 from 5:30-7 p.m. * 0 Comments
Posted on 06 Dec 2013 by Bdemo
Angel tree still stocked with angelsAnne Morgan of the I CARE program announced Friday morning that there are still several angels on the tree at Keith's and several more will be put up Friday. I CARE is looking for sponsors to provide for the Christmas needs of the children represented by the angels. * 0 Comments
Posted on 06 Dec 2013 by Bdemo
Main Street Christmas celebration is SaturdayBloomfield Main Street's Christmas celebration will also be held Saturday. Breakfast with Santa will take place from 8:30 a.m. through 11 a.m. at the Get-Togather Room. Children's games will be available at various businesses between 9 a.m. and 2 p.m. Saturday. Children will also be able to visit Santa in his house in the courtyard from noon to 2 p.m. Free children's movies will be shown at the Iowa Theatre beginning at 2 p.m. The square will come alive again between 6-8 p.m. Saturday night as various community churches portray the Birth of Christ in Living Windows around the square. Those windows will be marked with luminaries. To view portrayal of Scripture chronologically, viewers should begin on the east side of the square and proceed clockwise. Strolling carolers and a brass group will be performing around the square as well as indoors at the Main Street office. The Main Street office will be open from 6-8 p.m. for Main Street's annual Cookie Sale. Hot chocolate and coffee will also be served. * 0 Comments
Posted on 06 Dec 2013 by Bdemo
Supervisors to meet MondayThe Davis County Board of Supervisors will meet Monday at 8:30 a.m. The board will hold regular meetings with secondary roads and with custodian Russell Lundstrum. The board will also meet with CPC Diane Buss to discuss emergency pre-screenings at the Davis County Hospital. The board will also consider the approval of watershed CDBG administration contract policies. * 0 Comments
Posted on 06 Dec 2013 by Bdemo
MenusSchool lunch menus for Dec. 9--Breakfast: Donut. Lunch: Breaded chicken on whole grain bun, sweet potato fries, cauliflower dippers with lite dip, apricots, milk. *** Bloomfield Senior Citizens Center menus for Dec. 9--Baked chicken, baked potato, sour cream, brussel sprouts with cheese, banana and peach cup. Activities: Wii games at 9-11:30 a.m. Cards at 12:45 p.m. * 0 Comments
Posted on 06 Dec 2013 by Bdemo
Democrat seeking family Christmas storiesThe Bloomfield Democrat is looking for readers to share inspirational holiday stories during the Christmas season. The stories may be warm-hearted memories of holidays gone by, comical remembrances, poignant memories of loved ones at the holidays, Christmases celebrated while in the military or in other countries, inspirational messages of the season, or any other seasonal stories of interest. Readers may share their stories in writing or by setting up an appointment for an interview at the Bloomfield Democrat office. Contact the Bloomfield Democrat for more information on how to share your holiday stories and traditions. Posted on 03 Dec 2013 by Bdemo
Tade named distinguished alumniGavin Tade of Fort Worth, Texas and formerly of Bloomfield was honored earlier this fall as a distinguished alumni of the University of Central Missouri. A story about Tade's award and his career as a United States Air Force pilot appears in Wednesday's Bloomfield Democrat. Other top stories: *Bloomfield Main Street's annual Christmas celebration will be held this weekend. *Ken Turner pleaded not guilty to several counts of third-degree sex abuse. *In sports, read about the Lady Mustangs' win over Holy Trinity to start the basketball season. Posted on 04 Dec 2013 by Bdemo
Finacial aid meeting setThe Davis County High School will host a financial aid informational meeting Thursday night at 7 p.m. The meeting will be held in the high school library. Posted on 04 Dec 2013 by Bdemo
City council to meet Thursday nightThe Bloomfield City Council will meet at 7 p.m. Thursday night. The council will continue discussions about a management contract between the city, county and the Mutchler Community Center. The council will consider and discuss applications for a recreation director's position and will also consider posting a job opening for a parks and recreation laborer position. In other business, the council will consider approval of an alcohol license for Southfork, an upgrade to the city website, and an architect's contract for streetscape improvements. Posted on 05 Dec 2013 by Bdemo
Taste of Christmas begins FridayBloomfield Main Street's Taste of Christmas begins Friday morning, as several businesses will feature free samples of holiday treats for customers. Taste of Christmas will be held during business hours on Friday and will continue from 9 a.m. until noon on Saturday. Posted on 05 Dec 2013 by Bdemo
Tourism Corporation hosts open house FridayThe Davis County Tourism Corporation is hosting an open house Friday from 10 a.m. until 4 p.m. at the Welcome Center in Bloomfield. The open house is being held to celebrate the group's 25th anniversary. Refreshments will be served. Posted on 05 Dec 2013 by Bdemo
Belknap trolley brings pony rides back to DCTim and Kim Stevenson of Belknap are bringing back an old Davis County tradition of pony rides. They operate the Belknap Trolley, which features a team of 36-inch miniature ponies pulling a cart. A story about the Stephenson's and the trolley appears in Wednesday's Bloomfield Democrat. Posted on 05 Dec 2013 by Bdemo
Lady Mustangs host E-B-F Thursday nightThe Lady Mustang basketball team returns to action Thursday night hosting Eddyville-Blakesburg-Fremont in the South Central Conference opener. Action begins at 5 p.m. with the freshman game. The junior varsity and varsity games will follow. Posted on 05 Dec 2013 by Bdemo
Mustangs go 1-1 Thursday nightThe Mustang wrestling team is now 2-2 on the season following a pair of non-conference meets Thursday night. Keokuk beat the Mustangs 58-18. Davis County bounced back scoring a 43-36 win over Fairfield to end the night. * 0 Comments
Posted on 06 Dec 2013 by Bdemo
Lady Mustangs suffer first lossThe Lady Mustang basketball team suffered a 54-35 loss to Eddyville-Blakesburg-Fremont Thursday night. Davis County falls to 2-1 on the season and 0-1 in South Central Conference play. Shelby Graves led the scoring with 12 points. * 0 Comments
Posted on 06 Dec 2013 by Bdemo
Wrestlers to face Fairfield, KeokukThe Mustang wrestling team travels to Fairfield Thursday night for a pair of non-conference meets. The double dual meet will see Davis County and Centerville squaring off against Keokuk and Fairfield. Davis County and Centerville will not wrestle each other Thursday night but will meet later in the season. Thursday night's action begins at 6 p.m. and will feature both junior varsity and varsity matches. * 0 Comments
Posted on 05 Dec 2013 by Bdemo
Subscribe to The Bloomfield Democrat |
Dixon's Mattress Outlet: New mattresses, all sizes; commercial bedding; camper mattresses; roll-a-ways; special order sizes; bed frames; mattress protectors. 664-3060 or 208-0442 |
ESPECIALLY FOR CHRISTMAS AT 50% OFF! Every Mustang baseball fan needs a copy of HOOFPRINTS IN THE PARK, the story of the Mustangs golden years at Principal Park, 2010-2012, by Gary Spurgeon. Purchase at The Flower Shop, Oasis, the Mustang Store at Boone s Service Center, or The Bloomfield Democrat for ONLY $21. |
A gift subscription to The Bloomfield Democrat is a quick and easy way to solve your gift giving problems this Christmas. Print edition Christmas special: Only $44 per year for new or renewal subscriptions. (Offer good through Dec. 31, 2013.) E-Edition only $28 per year. Gift card included! |
Community Choir and Youth Choir Christmas Concert Monday, Dec. 23, 7:30 p.m. Iowa Theatre |
Join us for our 25th Anniversary Celebration of the Davis County Tourism Corporation at the Davis County Welcome Center on Friday, Dec. 6. Door Prizes for the first 50 visitors. Drawing will be held for other prizes. |
Attention Hunter's Breakfast, Sat., Dec. 7, 5:30-9:30 a.m. Grace Pointe Church of the Nazarene, Hwy. 2 West, Bloomfield. |
O Come Let Us Adore Him, Sat., Dec. 7, 7 p.m. Grace Pointe Church of the Nazarene, Hwy. 2 West, Bloomfield. |
Santa is coming to the Drakesville Oval Saturday, Dec. 14, 1-5 p.m. Refreshments. Free will offering for Drakesville Holiday events. |
Bloomfield Tour of Homes Saturday, Dec. 7, 1-5 p.m. Tickets on sale at The Flower Shop, Making Memories Flowers and Gifts, Davis County Recorders Office. $10.00 each. Limited tickets available at Bloomfield Christian Church on Saturday, Dec. 7. |
J's One Stop--Monday special: Cheeseburger, side, drink, $5.34; 12 oz. coffee, 25¢. |
Mail your Santa letters to Santa, PO Box 19, Bloomfield, IA 52537 for publication in The Bloomfield Democrat. Letters received by Dec. 6 will be published in the Dec. 11 issue. Letters received by Dec. 11 will be published in the Dec. 18 issue. |
Share your inspirational or poignant holiday memories with Bloomfield Democrat readers this Christmas season. Call Karen Spurgeon at 664-2334 or email firstname.lastname@example.com with information or to set up an interview time. |
Make sure you enter the Words of Christmas contest. Many prizes/gift certificates to be given away. Submit entries to The Bloomfield Democrat by noon, Dec. 20. See this week's Bloomfield Democrat for details. |
For Rent: Very nice, 2-bedroom home in Bloomfield. $500 per month. 641-208-5420 |
First session of Coffee with the Mayor: Friday, Dec. 13, Southfork Grill at 8 a.m. Visit with the mayor for one hour and voice opinions on city issues. Location will rotate as meetings will be regularly scheduled for the second Friday of each month. |


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Welcome to the world of Pokémon. A nice world where people, often starting from young age, venture over the world to become Pokémon Masters. In their journey they have to conquer the eight Gym Leaders so they can compete in the Pokémon League, defeat the Elite Four and the Champion, in order to become it.
However behind the scene there is an evil organization, one who goes by the name Team Nightfall. The leader of the organization is undercover somewhere in the Pokémon League. The leader kidnaps Pokémon Masters (Trainers who obtained all the eight Gym Badges) in who he sees potential and makes them part of his organization. Their plan is to overthrow the Pokémon League with their collected Masters, and make Shikoku an organized region that will stand on top of all the other regions. The Leader even plans to create a Reich under his reign, and the leader has a special pawn to make this happen.
Our story starts in the peaceful and quiet Cardinal Town. The town isn't very big, but many people do live here. Cardinal Town isn't a town were everyone knows each other, they might have seen each other but one couldn't possibly know every one of them. Today is one of those days that many kids leave their parents to go on their own adventure with their best buddy. To accomplish their dream to become a powerful Pokémon Master.
*Beep Beep*
*Beep Beep*
Sile slammed with his flat hand on the alarm to make the beeping stop. He moaned and kicked his blanket aside, he wasn't really a morning person. Sile looked over to the other side of the king size bed and saw his pink ball of cuteness lying next to him. Sile poked Jiggs a little causing her to wake up. "It's morning. Today is the day we are going on adventure. Remember?" Sile said with, a still, sleepy voice. He rolled out of his bed and got himself dressed.
His closet didn't have much variety. It mostly were dark toned clothes. He rubbed with his hand through his spiky purple hair, probably having trouble what to choose. Jigglypuff however came to his aid and grabbed a black sleeveless shirt, and his black baggy pants. She then pointed over to the long black gloves that reached his elbows.
"Yeah, you're right it will be warm the next couple of months. Though I'm packing a jacket too, and some other clothes in case we might run into a spa or anything." he said with a smile. After getting dressed Sile and Jiggs headed downstairs where his mother already prepared breakfast for him. "Ow, thanks mom. I love omelets." he immediately attacked his breakfast. His mother smiled "It's your last day here, so I figured I'll give you an omelet as you won't taste something nicer on your way. You'll probably only eat junk food." she mocked him.
"Haha. I promise I will eat healthy too." he said with a full mouth. After finishing his breakfast, Sile kissed his mother goodbye. He grabbed his backpack filled with 5 Pokéballs, a potion and of course 'some' money he got from his mother. He heard he could earn money by battling other trainer, but he will probably also do some jobs in his journey to earn some extra cash. Jigglypuff sat on Sile's head and the two began their journey. They however soon stopped at a bench that was located under some trees. He and Jiggs sat down and looked to the sky.
"I wonder if she ever thinks about us. The three of us playing here, do you remember Jiggs?" Sile asked, still looking up to the sky. Jigglypuff only nodded. The two apparently were on agreement to stay there for some time before heading out into the wilderness. They won't visit this place for a long time, so might as well enjoy it as long as it lasts.


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Caresse d'Orchidées par Cartier earrings
White gold, diamonds, mother-of-pearl
White gold, diamonds, mother-of-pearl
A popular flower at Cartier, the orchid demonstrates a delicate, feminine appeal. The fragility of this queen of flowers is meticulously rendered by Cartier's skillful craftsmanship, its delicate petals sculpted from the finest precious materials. First used by the jeweler in 1925, the orchid is now a classic motif in Cartier jewelry.
18K white gold earrings. 126 diamonds, gray mother-of-pearl for both earrings.
Height of the motif: 34 mm, width: 21.8 mm.
For pierced ears.
System: racket & stem.
Small model.
Our ambassadors are available to answer any questions or assist in making a boutique appointment.
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Our ambassadors are available to assist in making a boutique appointment.
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text: The NBC Olympics website has been featuring videos called "Bodies in Motion". They're basically just montages of the athletes in slow-motion, but the music they chose almost makes them feel like porn. Plus, all the athletes are female. Jezebel.com has the newest one. It was on NBCOlympics.com, but apparently they took it down. The one from last week is still up though, and it might be even worse. That one features ONLY the female beach volleyball players.