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Katy Perry tweeted, "I think I might have cried when I saw Tupac," while her pal Rihanna boasted: "Tupac back unbelievable." Estelle added, "Tupac Back Yeah omfg... Real tears," and actress Teresa Palmer declared, "Coachella could not be cooler right now."
At the end of his performance, a light shines on Pac and he dissipates into thin air.
Eminem also made an appearance and rapped through I Need a Doctor immediately after the Tupac Shakur tribute and then joined his mentor Dre on Forgot About Dre.
Perhaps the best Coachella weekend ever! Also featured at Week 1 were headlining performances from the likes of Wiz Khalifa, The Black Keys, Radiohead, Florence & The Machine, Bon Iver, A$AP Rocky, Pulp and Arctic Monkeys.
Taking to his Twitter page after his performance, Wiz Khalifa exclaimed, "F**cin 2pac Ahhhhhhh!!! I Performed Wit Dr Dre And Snoop Dogg!!! Awww F**c Im So Happy To Be Alive. That Was The Best S**t I Seen In My Life! Thank Everybody!!! Snoop. Dre. Warren G. Pac. The Stoners. The Ratchet!!! Usher. 50 Cent. Coachella Was Life Changing!!!"
The acts will repeat their performances and festival time slots at part 2 of Coachella next weekend!


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Kildare & Wicklow »For a drive with a difference, check out the luscious landscapes of Kildare and Wicklow on the Grand Tour Touring Routes.
Winter walking »Get your hiking boots on this winter and see Ireland in style - on foot.
Irish Home B&Bs »Choose from remote farmhouses, seaside bungalows and cottages, city townhouses and historic estates. Each Irish Home B&B is Quality Assured by Fáilte Ireland.
Explore what's on »This winter, Ireland is filled to bursting point with amazing Christmas festivals and events, from New Year's Eve celebrations to outdoor ice-skating. It's time to get in the festive mood!
Explore special offers »Great value quality breaks await you in Ireland. Find the one just right for you - there's something for everyone. The fun starts here.
Search »Start your search for the perfect Irish break now. What's stopping you?
Hotels Kilkenny River Court
GOURMET DELIGHT: €150pps - 2 B&B+2 Dinners. Experience the culinary delights of our Executive Head Chef, Gerard Dunne. Add a little spice to your evening on one night as you experience the quintessential flavours and aromas of the East in Yindees Thai Oriental Restaurant. Enjoy the views and ambiance of the AA Rosette Riverside Restaurant on your next evening as you experience the best of modern day cuisine. Offer includes an upgrade to a deluxe rooms overlooked by Kilkenny Castle (if available). This is a midweek offer, valid March 12 to June 30, 2012.
The Kilkenny River Court is a four star hotel, leisure club and conference centre, located directly opposite Kilkenny Castle, overlooking the River Nore. This city centre location makes it ideal as a base for sightseeing, restaurants, bars, theatre, shopping, as a conference venue or simply for sheer relaxation. Elegance and beauty are the trademarks of their 90 spaciously appointed ensuite bedrooms. They offer a choice of standard and deluxe rooms as well as suites, all stylishly decorated with fine furnishings. Their dedicated team is always on hand to assist in making your stay a memorable one. The highly experienced and award winning Executive Head Chef Gerard Dunne, overseas the the dining outlets at the Kilkenny River Court Hotel, the Riverside Restaurant, Yindees Thai Oriental Downtown and the Terrace Kitchen at the Riverview Bar. The Riverview Bar offers the opportunity to drink al fresco by the river's edge. The Cocktail bar in Yindees Thai Oriental Restaurant located on the archway entrance to the hotel, offers a chic location for a cocktail with friends. Leisure facilities at the Kilkenny River Court include swimming pool, sauna, geyser pool, jacuzzi, fully equipped gym and stress free beauty salon and treatment rooms. Kilkenny City continues to be one of the most sought after locations for hotel breaks and business guests alike, and of all Kilkenny hotels, this riverside hotel's superb location in the sunny South East, offers ease of access from all areas of the country. The hotel is the ideal venue for weddings or a conference. Kilkenny City itself offers prime shopping and dining experiences throughout its winding and cobbled street ways, all within ten minutes of the Kilkenny River Court Hotel.
The BridgeJohn StreetKilkennyKilkennyRepublic of Ireland
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Cookin with The Columns: A Southern Tradition
We were talking about grits at the Mother's Day breakfast at First Baptist this past Sunday. Charles and I really don't like grits, but most people seem to think that everyone in the south eats grits. So a friend told me to try a cheese grits souffle and maybe I would like it but I haven't tried it yet. If you love grits, let me know how you like this recipe and possibly I might serve it to our guests.
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Proposed FDA Food Safety Regulations Threaten Maine Farms
Background Information
Governor LePage Pledges Support For GMO Labeling!
PO Box 170 294 Crosby Brook Road Unity, ME 04988 Phone: 207-568-4142 Fax: 207-568-4141 Email: email@example.com
December 6 - 2013 Maine Food Summit – Maine's Food System: Beginning the conversation
University of Maine Wells Conference Center, Orono. Keynote speaker: Timothy Griffin, Associate Professor & Director of the Agriculture, Food & Environment Program, Friedman School of Nutrition Science & Policy. Register by Nov. 27 (discounts when registering by Nov. 22). Information and registration.
December 7 & 8 - From Conflict to Connection: The Fundamentals of Nonviolent Communication
Fundraiser for the MOFGA-El Salvador Sistering Committee. Led by certified Nonviolent Communication Trainer Peggy Smith. This event has a value of $140; as a fundraiser for MOFGA and two other environmental organizations, it is offered to the public by donation. Information and registration (PDF).
Visit MOFGA.net: MOFGA's online community


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> The re-discovery of Trahernes poetry and prose-writings
His links with Wordsworth
The Cambridge History of English and American Literature in 18 Volumes
Volume VII. Cavalier and Puritan.
The Sacred Poets
§ 14. The re-discovery of Trahernes poetry and prose-writings.
The religious and mystical literature of the seventeenth century has been recently enriched by Bertram Dobells discovery of Thomas Traherne, who is specially welcome for his fresh and interesting outlook on life. Like Herbert and Vaughan, he came from the Welsh borders, and had his full share of Celtic fervour. The son of a Hereford shoemaker, he entered Brasenose college, Oxford, in 1652, and graduated in arts and divinity. He was admitted in 1657
to the rectory of Credenhill, near Hereford, where he remained for about ten years, until, in 1667, he was made chaplain to Sir Orlando Bridgman, on his appointment as lord keeper, when the Cabal ministry took office. After seven years in this service, Traherne died in his patrons house at Teddington, near Hampton court, and was buried on 10 October, 1674, in the Church there, under the reading-desk. According to Anthony à Wood, he always led a simple and devout life; his will shows that he possessed little beyond his books, and thought it worth while to bequeath his old hat.
In his lifetime, he published only
Roman Forgeries
(1673), which might be left to slumber, except for its preface, showing his scholarly love of the Bodleian library, which is the glory of Oxford, and this nation. Just before his death, he sent to the press
Christian Ethics
(1675), and, a quarter of a century later, the non-juring divine, George Hickes, printed anonymously, with a friends account of the nameless author,
A serious and patheticall Contemplation of the Mercies of God.
This latter work contained thanksgivings for all the common blessings of life, arranged rhythmically, much in the manner of bishop Andrewess
The rest of Trahernes works remained in manuscript till the
were printed in 1903, and
Centuries of Meditations
in 1908. Another octavo volume of meditations and devotions is still extant in manuscript.
All these works, except the controversial volume, reveal an original mind, dominated by certain characteristic thoughts, which are commended to the reader by a glowing rhetoric and a fine conviction of their sufficiency. Like Vaughan, Traherne retains an idyllic remembrance of the innocence and spiritual insight of childhood, and insists that he must become a child again. The child knew nothing of churlish proprieties, and rightly regarded himself as heir of the whole world:
Long time before
I in my mothers womb was born,
A God preparing did this glorious store
The world for me adorn.
Into His Eden so divine and fair,
So wide and bright, I come His son and heir.
Only with much ado was the child taught by his elders to prize gew-gaws above the common things of earth and sky; it was a difficult matter to persuade me that the tinseled ware upon a hobby-horse was a fine thing. But the lesson was successfully taught, and now, for the man who would recover felicity, there was no remedy left but to get free of the burden and cumber of devised wants, and to recognise again the true wealth of earths commonest gifts. Man could do God Himself no greater homage than to delight in His creation:
Our blessedness to see
Is even to the Deity
A Beatific Vision! He attains
His Ends while we enjoy. In us He reigns.
It is a fortunate circumstance that Traherne has given parallel expression to his leading ideas both in verse and in prose, as it affords an opportunity of estimating which medium was the better at his command. His mind was poetic and imaginative rather than philosophic and logical, and yet it may be urged, with some confidence, that he achieved more unquestionable success with his prose than with his verse. Even the opening poems on the thoughts of childhood, beautiful as they are, have nothing so striking as the corresponding prose passage, which begins: The corn was orient and immortal wheat, which never should be reaped, nor was ever sown. I thought it had stood from everlasting to everlasting. Again, the poems on
as being every mans substantial treasures, are less flowing and musical than such lines as these:
I can visit Noah in his ark, and swim upon the waters of the deluge. I can see Moses with his rod, and the children of Israel passing through the sea . I can visit Solomon in his glory, and go into his temple, and view the sitting of his servants, and admire the magnificence and glory of his kingdom. No creature but one like unto the Holy Angels can see into all ages . It is not by going with the feet, but by journeys of the Soul, that we travel thither.
Such writing as this has some of the magical quality and personal note of Sir Thomas Brownes
Religio Medici.
As a poet, Traherne has not mastered his technique. His poems are often diffuse and full of repetitions. He is obsessed with the rime, treasures and pleasures, using it on page after page; and, even for an age that was not careful of such things, the proportion of defective rimes is high. The categorical habit, also, has had disastrous effects, in unbroken strings of fifteen nouns in one poem, thirteen adjectives in another, fourteen participles in a third. In other poems, the didactic purpose gets the upper hand, and we hear the preachers voice: This, my dear friends, this was my blessed case. In spite of such poems as
Wonder, News, Silence
The Ways of Wisdom,
he wrote nothing in verse that is so arresting as his rhetorical prose:
You never enjoy the world aright, till the Sea itself floweth in your veins, till you are clothed with the heavens, and crowned with the stars: and perceive yourself to be the sole heir of the whole world, and more than so, because men are in it who are every one sole heirs as well as you.
The success of Herberts
inevitably produced a crop of imitations, ranging from Christopher Harveys
which, by being bound up with
The Temple
in many editions from 1640 onwards, achieved a reputation beyond its deserts, down to the doggerel and wholesale plagiarism of Samuel Speeds
Prison Pietie
(1677). Vaughan rightly complained of these facile imitators that they cared more for verse than perfection. Those of Herberts contemporaries who attempted sacred verse without falling under his influence deserve more consideration. To right and to left of Herbert stand William Habington and Francis Quarles. Both belong by birth to the country gentry; but the former found readers only among his own class, while the latter was more successful than any writer of his time in gauging the protestant religious feeling of Englishmen at large. Habingtons associations from birth onwards were with the Roman Catholic minority. He was born at Hindlip hall near Worcester, a house famous for its concealment of priests, on the very day on which the Gunpowder plot was discovered in consequence (so tradition has said) of his mothers letter to lord Monteagle. His father was an antiquary, whose
History of Edward IV
the son completed and published in 1640. William Habington, after being educated at St. Omer and Paris with a view to his becoming a priest, returned to England and, probably in the early months of 1633, married Lucy Herbert, youngest daughter of the first baron Powis.
Note 12
. If Traherne was of canonical age at the time of his institution, this may, perhaps, indicate the year of his birth as not later than 1634, though it has been usual to give 1636 on the assumption that he was sixteen when he matriculated in 1652. Crashaw went to Cambridge at the age of eighteen, and a poor student like Traherne may well have found difficulty in going up earlier.
His links with Wordsworth
to shop the
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Community News Network
Work it! Making a fashion statement at the office
Consider your clothing as if it were a business card. Be sure it's transmitting the message/image you intend to project. Here are tips for fashionable and functional dressing in 2013.
Pantsuits are backFiguring out what to wear to the workplace on a daily basis can be just as baffling as office politics. Thankfully, once a closet staple, pantsuits made a return to fall runways for top designers, including Donna Karan and Dries Van Noten. Take note, lawyers and lobbyists, these new versions are not the buttoned-up, big-shouldered, dress-for-success looks of the 1980s. A belted and relaxed style telegraphs confidence and chic. Bags and banglesForgo any temptation to substitute the tote you picked up as a free gift at the cosmetics counter as your multitasking business handbag. This structured, oblong shape from Massimo Dutti will accommodate your essential tech devices and personal musts in a minimalist way. Choose a standout color, such as runway fave oxblood. Also in gray. $228 at Massimo Dutti stores and www.massimodutti.com. Banana Republic's collection of link bracelets, leather bangles and metal cuffs make design elements similar to those found in antique jewelry within reach of small budgets. The elegance of the past weds with a current sensibility. Instead of a safety catch, an elastic band secures the bracelet to your wrist. Add this gem to your jewel box for a simple statement accessory. Also in yellow, ivory and orange. Wave bracelet, $39.50 at www.bananarepublic.com. Desk designYour work space tells tales about you, too. These meticulously detailed and hand-painted iron butterfly pushpins will speak to your creativity. Use them to tack up important memos, inspirational photos and to keep track of invitations. Set of nine for $35 at www.ballarddesigns.com. |
- Community News Network
VIDEO: Plane tries to land sideways
An Emirates Boeing 777 plane tilted sideways as it tried to land at the Birmingham airport during strong wind gusts in the United Kingdom on Thursday.
7 great holiday stories for season's readings
Holiday-themed movies and TV shows get the most attention during this time of year. But there are just as many, if not more, beloved books that contain cherished Christmas stories -- some of which get shared across generations.
VIDEO: World reacts to death of Mandela
Nelson Mandela spent nearly a third of his life as a prisoner of apartheid before leading South Africa in a relatively peaceful transition of power that inspired the world. The iconic figure died Thursday at the age of 95.
VIDEO: Wedding crashed by Ironman, Batman, knights and more
This entertaining wedding featured a duel between knights, cameo appearances by Batman and Ironman, and a wide array of unexpected wedding crashers.
A 67-year-old caroling tradition
Ruthanna Weber, 98, has been organizing a Kenwood, Md., caroling tradition since World War II when she was in the Navy.
South Africans mourn Nelson Mandela's death
South Africans flocked to the Johannesburg home of Nelson Mandela to mourn his death and pay tribute to a leader who led the nation out of racial discord by encouraging reconciliation.
Nelson Mandela dies at 95
Nelson Mandela,95, anti-apartheid icon and former South African president, has died.
Washington woman unknowingly live-tweets husband's death
A Washington state woman known for monitoring police scanners unknowingly live-tweeted about a fatal car wreck Wednesday, initially unaware that the victim was her husband.
VIDEO: Gun control ad recounts Newtown shooting
Moms Demand Action for Gun Sense in America partnered with Mayors Against Illegal Guns to commemorate the Dec. 14 one-year anniversary of the Sandy Hook Elementary shooting. A new TV ad created by the group shows a gunman entering a school at the same time Adam Lanza entered Sandy Hook.
VIDEO: The world's worst 'selfie' snaps
People have been taking the "selfie" trend to the extreme, snapping pictures of themselves at the worst times and in the worst places. One girl, who took a photo of herself with a bridge jumper in the background, may just top the list.
- More Community News Network Headlines
VIDEO: Plane tries to land sideways


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MotoGP Star Jorge Lorenzo Wins Tissot T-Touch Expert Watch
Filed under: Timepieces / Watches, Sports
Actually, Lorenzo won two Tissot watches that day. Another for when he won the race itself. Though as a privilege for getting a top time in the pole position lap, he got a nice Tissot T-Touch Expert watch - presented to him directly by Sharon Buntain, Tissot's US President. Lorenzo will likely we wearing the Tissot watch with frequency - just as many people in MotoGP do (given that Tissot has been associated with MotoGP for so long).
Ariel Adams publishes the luxury watch reviews site aBlogtoRead.com.


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View all videos »
2013 Fort Lauderdale Boat Show Preview ()
Editor in Chief Kevin Falvey previews all of the excitement at the 2013 Fort Lauderdale Boat Show.
Boat Tests
The Everglades 355T mates an outstanding ride with an impeccable finish.
The Absolute 40 STL combines a striking appearance with crisp handling.
Scout's 320 LXF is a rare combination of rugged and luxurious.
Intrepid's 375 Center Console delivers a controlled, thrilling ride.
Homepage Gallery Carousel
[November 8, 2013]Powerboat and Power BoatsCovering the exciting world of high-performance power boats.
[November 6, 2013]Society of Accredited Marine Surveyors Elects 2014 Board MembersBoard members were elected at the Annual Conference and Continuing Education Symposium.
[November 6, 2013]Ford Motor Company Re-Enters Marine MarketFord Motor Company and Indmar Marine Engines partner to offer the 6.2-liter V8 that powers the SVT Raptor and Super Duty trucks.
[November 6, 2013]Mercury Racing Unveils Concept Engine at SemaMercury Racing unveils QC4v crate engines at SEMA.
[November 6, 2013]Spiders, The Real Reason Behind the Banana MythWhy anglers and some boaters in general just don't want bananas on board.
[November 6, 2013]Harris FloteBote Solstice 240The Solstice 240 is a highly customizable pontoon with a plush ride.
[November 4, 2013]What Boaters Say Winner October 2013October's winner shows off her favorite stretch of shoreline to cruise.
[November 4, 2013]Cruisers Sport Series 328The Sport Series 328 offers a killer layout and loads of amenities.


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The Horns of RuinEva Forge is the last paladin of a dead god. Morgan, god of battle and champion of the Fraterdom, was assassinated by his jealous brother, Amon. Over time, the Cult of Morgan has been surpassed by other gods, his blessings ignored in favor of brighter technologies and more mechanical miracles. Eva was the last child dedicated to the Cult of Morgan, forsaken by her parents and forgotten by her family. Now she watches as her new family, her Cult, crumbles all around her. When a series of kidnappings and murders makes it clear that someone is trying to hasten the death of the Cult of Morgan, Eva must seek out unexpected allies and unwelcome answers in the city of Ash. But will she be able to save the city from a growing conspiracy, one that reaches back to her childhood, even back to the murder of her god? |
レビュー - レビューを書く
星 5 つ |
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The action scenes were also well written. - Goodreads
I liked the twists and I really liked the ending. - Goodreads
Interesting premise. - Goodreads
The best part is the narrative voice. - Goodreads
Review: The Horns of Ruin
ユーザー レビュー - Michelle - GoodreadsThe Horns of Ruin could have been a fantastic tale of revenge and theological theory in a steampunk world--instead it's a paltry, careless foray into a partial steampunk, magic tinged world that ... レビュー全文を読む
Review: The Horns of Ruin
ユーザー レビュー - Jemima - GoodreadsPicked this up at a book fair, didn't expect much of it. Boy was I wrong. Tim Akers manages to build a detailed, magical steampunk world that's utterly believable. The action never stops, the ... レビュー全文を読む


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Horse meat found in Ikea's Swedish meatballs in Czech Republic
Meat imported to Czech Republic
(Photo courtesy: Peter Pereira)
Posted: 02/25/2013
Last Updated:
290 days ago
PRAGUE - The Czech veterinary authority says it has detected horse meat in meat balls labeled as beef and pork imported to the country by Sweden's furniture retailer giant Ikea.
The Czech Veterinary Administration says the one-kilogram packs of the frozen meat balls were made in Sweden to be sold in Ikea's furniture stores that also offer typical Swedish food.
A total of 1,675 pounds of the meat balls were stopped from reaching the shelves in the Czech Republic.
The authority said Monday horse meat was also found in beef burgers imported from Poland.
Last week, the Czechs detected horse meat for the first time -- in lasagna Bolognese made by frozen food processor Tavola S. A. Comigel and sold at Tesco.
There were no details about the recall on IKEA's US wesbite.
Copyright 2013 Scripps Media, Inc. The Associated Press contributed to this report. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


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Specifications & Dimensions
Product Overview: | |
Material: | High speed steel (HSS) |
Number of Bits: | 0 |
Quick Change: | Yes |
Included with Item: | |
Case Included: | Yes |
Ratings & Reviews
Product Description
22pc drill and drive set
Containing an assortment of bits for all your drilling and driving needs. Includes 6-1/4 In. zinc drill bits (1/16, 5/64, 3/32, 7/64, 1/8, 3/16 In.), 7 1 In. driver bits, 7 2 In. driver bits, a bit holder and a speed lo 1/4 In. quick connector. Includes plastic carrying case.
Feature Benefits
- 1/4 In. Speed-Lok connector
- 6 popular drill sizes
- Popular assortment of driver bits
- Magnetic bit holder
- Made in the USA
- Craftsman warranty
- Available for Gift Wrap
Added on May 13, 2010
Overall, others give this:
Reviewers may have received a benefit, like a sweepstakes entry or rewards program points, in exchange for writing a review.
Those benefits were not conditioned on the positive or negative content of the review.
Most Helpful Reviews
My mother-in-law bought this for me as a present for Christmas. The quality of the case alone is worth the price. I have dropped it several times onto concrete without a scratch on it. As for the contents of the case, I just built a new workbench in my basement with the help of my sons. This set made it so easy to switch from drill bit to driver when we put the bench together. It took a lot of time off of the project. It took us only 5 hours from the start of cutting to the final screws went into the benchtop. I would recommend this product to any diyer or homeowner that has to do carpentry.
Plymouth, MI
via sears.com
The set itself is very handy, but the plastic inside that holds everything in is cheap and broke in the first day. Would have also liked to have seen the device that holds the screw as it isbeing driven.
via sears.com
The reviewer indicated they are affiliated with this product.
Tustin, CA
via sears.com
I needed a small (portable) variety bit set - this did the trick!! Craftsman quality all the way!
Rochester, NY
via sears.com
easy to use and the quality seems fine for 5dollars
Buffalo, NY
via sears.com
Yet another great accessory kit from Craftsman. I use it all the time with my cordless drill/driver. Quick connect allows very fast change from drill bit to driver bit.
Victorville, CA
via sears.com
Novi, MI
via sears.com
These are fast changing drill bits which are nice for multiple different size holes. The ratchet wrenches are great for nuts with long bolts sticking out.
Saint Joseph, MO
via sears.com
This set is very convenient and works very well. The bits and drivers snap in and out of the drill very easily and quickly. The drill bit size selection is lacking some, but you really do not need a great selection for this type of tool--I really only use it when I am going back and forth between drilling and screwing in screws and bit size does not have to be perfect for that task. The major drawback for this set is the storage box... It's ridiculous! It's not difficult to open, but it is definitely not quick and easy either. It's pretty much the functional equivalent to a child-proof pill bottle. Plus, it is very large for no more than it has in it. This may seem like nitpicking, but there really are not many parts to this set and it would be nice if they were packaged in such a manner as would allow them to fit in my drill box, but they definitely are not.
Toms River, NJ
via sears.com
Seymour, TN
via sears.com
Compacted and great
- Members get 3% in points or with Sears Card get 10% in points. Offer ends 26-Dec-2013 See details.
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On July 19, Governor Rick Perry signed into law Senate Bill 1, giving financially-sound public charter schools access to the state's Permanent School Fund (PSF) bond guarantee. This will help schools construct and renovate school buildings. PSF is the state's $25 billion, AAA rated endowment. Bonds with the PSF-guarantee will be rated AAA—the highest possible credit rating—saving charter schools throughout the state millions of dollars in interest costs. This legislation is an important and symbolic victory for charter schools in Texas and nationwide.
The PSF enhancement is significant because charter schools will be able to finance growth at costs that are level with traditional public schools. Savings from the PSF enhancement will be redirected to instruction and learning costs, putting taxpayer money to more efficient use. To put these savings into perspective: the estimates of the cost-savings range from 200 to 300 basis points per bond issue. In order to qualify for the PSF guarantee, charter schools must meet the investment grade credit rating and accreditation standards. Putting up the state's endowment to back charter school bonds, the same way it is for traditional public schools, speaks volumes about the direction of the public school choice and public education in Texas.
Kudos to the Texas constituency: the bill's sponsor, Senate Education Committee Chairwoman Florence Shapiro, and supporters Governor Perry, the Legislature, the Texas grassroots base and charter school advocates. Texas joins the only other state, Colorado, in providing state backing for charter school bonds. The Colorado state moral obligation backing renders the subject bonds to A credit rating (by Standard and Poor's). The rating upgrade from low investment grade to AAA and A in Texas and Colorado, respectively, incites charter school bond issuance at cheaper borrowing rates.
The state's backing of charter school bonds is a step in the right direction and a critical piece of the public charter school facility financing model. Charter schools throughout the country are way behind their traditional school district counterparts that have taxing power and bonding authority to finance their facility construction projects. The NAPCS Model Charter School Law has a menu of options for consideration by state policymakers to narrow the facility funding gap between traditional public schools and public charter schools.
Earlier this week, the U.S. House of Representatives Subcommittee on Early Childhood, Elementary and Secondary Education held a hearing titled "Education Reforms: Exploring the Vital Role of Charter Schools." Expert witnesses discussed a range of topics and answered questions from Members of the committee about how charter schools serve the local communities and special populations; the importance of options (and knowledge of those options) for parents; and ideas for collaboration with traditional public schools.
DeAnna Rowe, executive director of the AZ State Board for Charter Schools, positioned charters as an "integral part of a complex system." The proof is in the pudding: Arizona has recently adopted new growth models that will be used to evaluate all public schools, which grew out of the charter sector in the state.
With 1/3 of its student population English language learners (mostly recent Iraqi immigrants), Literacy First Charter Schools in El Cajon, CA focus on what works to serve the community of learners. And if it doesn't work, Debbie Byer, executive director, says, "We change!" When pushed by Congresswoman Woolsey (CA) as to what Literacy First is doing that is different from public schools in the area, Byer noted the flexibility of the curriculum and school calendar as well as the control she has on every single dollar that is being spent in her school.
Dr. Beth Purvis, executive director of the Chicago International Charter Schools, is squarely focused on serving the communities that need the most help and hope: 86% of CICS students qualify for free and reduced lunch, 95% are African American or Latino, and 6 of the 14 Chicago campuses are located in the 10 highest violent crime neighborhoods in the city. She told a story about opening a high school in one of the most blighted areas; a desire that was raised by the Chicago Public Schools so students would not have to travel across gang lines to get to school. A community that long felt ignored by the city, now speaks of having a "school just for them" as Dr. Purvis remarked.
Quite possibly the highlight of the hearing was listening to Dr. Purvis and Congresswoman Roby (AL) talk to a group of sharp students from Democracy Prep –and outstanding charter school in New York City. When asked how their school was different from the traditional public schools that most of them had previously attended, we couldn't have scripted better answers ourselves! Some children noted the feeling of safety within the school, others mentioned the afterschool activities, and while others simply said they like knowing that the teachers expect a lot from students.
Of course there are always areas ripe for improvement, and Dr. Gary Miron, professor at Western Michigan University, addressed a few of these in his testimony: access to IDEA funds and incentives for charters to expand special education services; transportation for all students to and from charter schools; innovative outreach to parents and families to attract a diverse student body; and full participation in the National School Lunch and Breakfast programs. And these improvements take commitment from federal, state and local policymakers and from district and charter school leaders to put kids first.
Read our statement on the hearing from President & CEO Peter Groff.
Thanks to all who joined us in celebrating charters during the 12th annual National Charter Schools Week!
Our advocacy efforts, both online and on Capitol Hill, were a great success this year:
Participants came to Washington D.C. from as far as Hawaii and as close as Maryland to meet with policymakers to discuss how the federal government can better support the growth and development of high-quality charter schools. In addition to the Washington based activities, National Charter Schools Week was marked across the nation by supporter-hosted rallies, school tours, student competitions and various acknowledgements of charter school success by state level officials.
In Texas, more than 1700 parents of charter students returned rallied to encourage lawmakers to complete their work and send the bills to the Governor's desk.
In Georgia, charter students pose with Governor Nathan Deal and the National Charter School's Week proclamation.
It's well-established charter schools get less public funding than their district counterparts. But charters may also be ignoring some competitive-funding opportunities.
So said the Government Accountability Office in a report issued last December. GAO identified 47 federal discretionary grant programs for which charter schools are eligible, but found a lot of confusion among charter operators and advocates about who could apply for what. Very few charter schools that are part of district-LEAs have stepped up, apparently believing the district itself had to apply. Yet two-thirds of the federal programs explicitly specify public schools or non-profit organizations are eligible.
Adding to that confusion is a real catch-22: Among the charter respondents, 44 percent said they didn't apply for federal grants because they lacked the resources. Translation: They're too poorly-funded to hire grant writers. The good news is at least one-quarter of the charters that applied during the 2008-2009 school year received an award, which the Department of Education noted is a higher win-rate than that of average applicants.
In fact, the Department said it's been working to make sure charter operators know their rights. In a formal response to GAO, Jim Shelton of the US Department of Education's Office of Innovation and Improvement pointed out the Department has already put language making charter-eligibility explicit in most of the grant competitions they run, and is working with other agencies like the Justice Department and Housing and Urban Development Department to make sure they do the same. (We forget too often it's not just "Education" that makes funding available for schools!). Also, the National Charter School Resource Center will post notices like this one on its site and is developing a direct e-capacity to get word directly to schools.
Discretionary grants won't make up for the full gap charters experience, but let's not make it worse by leaving available dollars on the table.


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Lincoln Technical Institute - Lincoln, RI
Lincoln Technical Institute offers accredited degree programs that help you acquire industry- current credentials in many fields. A Campus Program.
School Info
Lincoln Technical Institute is proud to offer over 60 years of experience supporting students through hands-on, focused career education. We are committed to our mission of helping students achieve personal and professional success and realize their potential, and we're here to partner with you in your goals. Lincoln's reputation for academic excellence and career preparedness will follow you from your first class, through graduation and beyond, opening new doors of opportunity.
Lincoln offers hands-on programs in a variety of fields including Health Sciences, Business and Information Technology, Hospitality and Skilled Trades such as Automotive Technology, HVAC Technology and Electrical Systems Technology. The focused career education offered at Lincoln Technical Institute is designed to accelerate your entry into the career field of your choice. Our training programs respond to the needs of the job market of today and tomorrow, providing you with the specialized skills you need to launch a rewarding career in an industry offering real opportunity for advancement.
Lincoln's training programs emphasize hands-on, interactive learning activities wherever possible, and our instructors possess a combination of teaching experience, subject matter expertise and applied real world experience. Lincoln offers Day, Afternoon and Evening courses to accommodate your busy schedule.
Lincoln College of Technology graduates are capable, competent, and prepared to pursue the career path of their choice. We stand behind the quality of our training and the merit of our graduates. Lincoln has fostered working partnerships with employers in your area, and we will position our contacts and industry experience to help you find a job upon graduation. The employers we partner with know and respect the Lincoln name.
Lincoln Technical Institute operates 22 campuses nationwide, including five schools in Connecticut, two in Florida, three in Massachusetts, six in New Jersey, one in New York, four in Pennsylvania, and one in Rhode Island.
Financial Aid
Financial Aid is available for those who qualify.
For more student consumer information, please visit www.lincolnedu.com/lincolnconsumerinfo
Lincoln Technical Institute campuses are accredited by the Accrediting Council for Independent Colleges and Schools (ACICS) or by the Accrediting Commission of Career Schools and Colleges (ACCSC), depending upon campus location. Programs vary by campus.
Lincoln Technical Institute's Fern Park and Seminole, Florida campuses are accredited by the Accrediting Bureau of Health Education Schools (ABHES).
Read LessPlease answer a few questions provided by Lincoln Technical Institute - Lincoln, RI in order to connect you.


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An update on how UNDERCOVER BOSS has changed the life of Modell's Sporting Goods employee Angel will be featured on the special UNDERCOVER BOSS: EPIC EMPLOYEES, Friday, May 10 (8:00-9:00 PM, ET/PT) on the CBS Television Network. Photo: ©Studio Lambert 2013 All Rights Reserved.


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- Dec 6:
- Cal Am recommends contractor for new desal project
- Nov 26:
- Failed desal project: Judge postpones review of settlement agreement
- Nov 20:
- Marina Coast Water District picks up legal costs for former GM
- Nov 11:
- Debate expected as desal expense settlement agreement gets a PUC hearing
- Sep 25:
- Monterey Peninsula groundwater project will lag behind Cal Am's desalination plan
- Sep 16:
- Judge calls for hearings on proposed desal deal
- Sep 9:
- Possible Salinas water deal could help Monterey Peninsula
- Sep 4:
- Monterey water crisis: Group eyes ballot measure for public buyout of Cal Am
- Aug 29:
- Failed desal project: Court rules appeal moot
- Jul 31:
- Monterey Peninsula water project agreements hailed as breakthrough
- Jul 29:
- CPUC says no to county law on desal plant ... again
- Jul 24:
- Monterey Peninsula water project talks face new delay
- Jul 15:
- Potential test well delay for the Monterey Peninsula water supply project
- Jul 6:
- Cal Am customers could pay for hotels, meals, other Monterey County expenses on failed desal project
- Jun 4:
- Monterey desal project: State water board hears spirited debate over pumping rights
- May 31:
- Monterey Peninsula water project faces delay from PUC ruling
- May 30:
- Public Water Now organization looks for buyout of Cal Am
- May 28:
- Cal Am customers asked to pay more for failed desal project
- May 17:
- Monterey Peninsula Water project: Locals won't have to travel to weigh in on latest study
- May 6:
- Monterey Peninsula water project: CPUC judge extends deadline on settlement talks
- May 4:
- Desal plants come with high energy costs
- Apr 30:
- Cal Am water project bond could be OK'd without public vote
- Apr 25:
- Carmel workshop on water project solicits public concerns
- Apr 20:
- Editorial: Keep public in loop during water talks
- Apr 15:
- Agriculture representatives want study on groundwater basin before drilling
- Apr 13:
- Editorial: Cal Am should cooperate
- Apr 12:
- Supporters make argument for public contribution to Monterey Peninsula water supply project
- Apr 8:
- Cal Am seems open to public financing, Carmel mayor says
- Apr 3:
- Public can comment on state report for Monterey Peninsula water project
- Apr 2:
- CPUC won't limit Cal Am Water project to only replacing Carmel River cutback
- Mar 30:
- Important hearings start this week on Cal Am water project
- Mar 20:
- Monterey Peninsula may have an ally on the California water board
- Mar 13:
- Cal Am desal project oversight committee meets for first time
- Mar 12:
- Cal Am says cost cap suggested by ratepayer organization not practical
- Mar 7:
- Cal Am's cost estimates for desal project too high, group says
- Mar 6:
- Judge in Collins' conflict of interest case wants a trial date this year
- Feb 19:
- Memo on Salinas Valley groundwater basin contradicts ag group's report
- Feb 8:
- Monterey Peninsula water district sets special meeting on Cal Am desal project
- Feb 4:
- Cal Am: No time to pursue permits for desal backup plans
- Jan 31:
- Monterey Peninsula mayors back Cal Am desal project
- Jan 23:
- Monterey Peninsula mayors' committee set to review desal evaluations
- Jan 17:
- Cal Am desal project has edge, Carmel mayor suggests
- Jan 9:
- Hospitality leaders urge PUC to push ahead with Cal Am desal project
- Jan 7:
- Local ag interests speak up against tapping Salinas Valley aquifer
- Jan 3:
- Report: Tapping Salinas Valley groundwater won't 'injure' other users
- Dec 27:
- Pacific Grove eyes three small water projects
- Dec 25:
- Financing consultant sought for desal project
- Dec 20:
- Nader Agha hands over control of Moss Landing desal proposal
- Dec 19:
- Cal Am desal project most expensive option, report says
- Dec 13:
- Cal Am to seek larger desal plant
- Dec 7:
- Monterey Peninsula water district may look into own desal project
- Dec 4:
- Monterey County, Cal Am reach financial agreement on failed desal project
- Nov 12:
- Three desal plans would miss state deadline, study says
- Nov 10:
- Cal Am files opposition with PUC to public ownership of desal plant
- Oct 16:
- Monterey supervisors wrestle with how to preserve public ownership rule for desal plant
- Sep 25:
- Judge: PUC has final say on Cal Am water supply project
- Sep 17:
- Consultant recommends environmental review of all three desal proposals
- Sep 13:
- Public oversight proposal for Cal Am water supply project clears first hurdle
- Jun 15:
- Water Authority may ask desal project proponents to pay for consultant
- Apr 23:
- Cal Am has new plan for desal
- Mar 12:
- Water forum hope to build public consensus
- Jan 19:
- Carmel River deadline looms
- Jan 11:
- Monterey Peninsula cities to decide on forming joint water authority
A crucial workshop that could determine the immediate future of recycled water use on the Monterey Peninsula is today in San Francisco.
Meanwhile, participants in the review of California American Water's Peninsula water supply project will have two more weeks to find common ground on a range of issues regarding the overall proposal, including the use of recycled water.
A special workshop on the proposed groundwater replenishment project, proposed as a potential third leg of Cal Am's water project, starts 10 a.m. at the state Public Utilities Commission headquarters in San Francisco. The workshop, requested by Peninsula officials, will focus on determining criteria for deciding if the proposed project will be ready for inclusion as part of the water project.
Proposed criteria includes a completed environmental review, a source water agreement, state health department approval, ability to meet the overall project schedule, a negotiated water purchase agreement and a project funding plan.
The project, backed by the Monterey Regional Water Pollution Control Agency, is designed to use highly treated wastewater for injection into the Seaside water basin for use as needed. The proposal calls for producing about 3,500 acre-feet of water per year. It will allow Cal Am to downsize its proposed desalination plant as part of the overall project, which also includes aquifer storage and recovery, and is intended to provide a new source of water to offset the state-ordered cutback in pumping from the Carmel River scheduled to take full effect by the end of 2016.
Environmental review of the project is in the early stages, and a public scoping meeting on the environmental impact report will be Tuesday from 6 p.m. to 8 p.m. at the Oldemeyer Center, 986 Hilby Ave. in Seaside.
A 30-day public scoping period underway concludes 5 p.m. on July 2.
At the same time, CPUC judge Gary Weatherford issued a ruling on Tuesday extending the deadline for reaching a settlement agreement on project-related issues until June 28, the same date that an agreement on the groundwater replenishment portion of the project is due.
More than a dozen parties, who have been engaged in confidential talks for more than a month, requested the extension on Monday. The joint request argued the parties "are working diligently to achieve a settlement of the majority of issues" on the project, and have made progress but need more time due to the "breadth and significance" of the issues and the parties' desire to reach as comprehensive an agreement as possible.
But the request acknowledged that more extensions may be needed.
On Thursday, the Peninsula mayors water authority board is set to consider an update on the settlement talks, including proposed revisions to the authority's conditions of support for the project, and conduct a closed session review of a draft settlement agreement.
Carmel Mayor Jason Burnett, the authority's vice-chairman, said the closed session is the first the board has conducted "on substance," aside from personnel hiring, and is only doing so because of the CPUC's confidentiality rules. Burnett vowed to recommend the board only approve an agreement that conforms to the authority's project conditions, though he acknowledged an agreement might not necessarily address all eight of the authority's conditions. He said the public could judge for itself whether any agreement comported with the authority's terms, and hold the authority board responsible, adding he would recommend the authority continue to be an advocate for conditions an agreement might fail to address.
Weatherford postponed a prehearing conference on a proposed settlement agreement from July 27 to Aug. 23. The judge's ruling came less than two weeks after he decided to postpone release of the overall water project's draft EIR from next month to early next year, allowing more hydrogeological data to be gathered on the proposed intake wells site, and delaying the CPUC's consideration of the project permit by seven months until next summer.
Jim Johnson can be reached at firstname.lastname@example.com or 753-6753.


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Yesterday it was really fun to share the recipes that were the most popular in 2010 among you, the readers. While many of my personal favorites made the cut, several did not, and today I wanted to highlight those recipes. I hope you discover something you may have missed this year that will become a new favorite in your house! So, here they are, in no particular order:
Flat Roast Chicken - This recipe helped me conquer my long-standing fear of roast chicken. Not only is it simple and faster-cooking than if you roasted the chicken without flattening it, but the meat is tender and juicy and the skin couldn't be more crisp.
Thomas Keller's Oreos - I don't even have to go out on a limb to say this is hands-down the best cookie I made this year. Crisp and sandy with an intense chocolate flavor, these cookies are sandwiched around a smooth, sweet white chocolate ganache - quite simply, perfection.
Pepperoni Pan Pizza - This pizza is sure to please those who, like me, love thick, chewy crusts. It's an indulgence (though I guess that could be said about all pizza), but a worthwhile one every now and then.
Pumpkin Whoopie Pies - Pumpkin treats always seem to be popular, and these were no exception. Moist and spicy little cakes enclosing pumpkin's perfect match - cream cheese frosting. Definitely a worthy addition to your fall baking plans.
Slow Cooker Pulled Pork - This has been the most popular recipe at our house yet this winter; I think I've made it 3 times already since the weather got cold. You can't beat the simplicity - a spice rub is applied to the meat and then your slow cooker does the rest of the work. It makes a ton of food so unless you're feeding an army you'll have plenty of leftovers, but I don't think you'll mind.
Three-Cheese and Bacon Macaroni - A simple mac and cheese that's nice to have in your repertoire, especially for those nights when you just want quick comfort food, this one relies on evaporated milk and eggs rather than a roux. Oh, and did I mention there's bacon?
Perfect Chocolate Chip Cookies - I think everyone has their own idea about what makes the perfect chocolate chip cookie, it's probably one of the most subjective goodies out there. For me, this one can't be beat. The cookies are moist and chewy in the center, crisp on the edges, and pack a rich toffee flavor.
Homemade Puff Pastry - I'm fairly cheap so when I discovered how expensive all-butter puff pastry was in the store, the only solution was to learn to make it myself. Luckily, it wasn't difficult at all and this simple recipe turns out light and flaky pastry every time.
Chocolate Malted Cupcakes - I've loved chocolate cake for as long as I can remember - it was always my preference over yellow cake - so these chocolate malted cupcakes were an easy decision to include on this list. The cupcakes are intensely chocolatey but my favorite thing about them is the light, fluffy texture. Paired with a malted chocolate frosting, they're the perfect sweet treat for chocolate lovers.
Chocolate Babka - When the year began, I didn't even know what babka was, but now I wonder how I ever lived without it. Tender yeast bread studded with chocolate, cinnamon and nuts - yes, please!
Lemon Scented Pull Apart Coffee Cake - I'd never made a yeasted cake before attempting this lemon-scented pull apart coffee cake, and this was a very nice introduction. Layers of sweet brioche-like dough are filled with a citrus paste and baked then topped with a tangy cream cheese icing. You'll find yourself reaching for one slice after another - I promise this won't last long.
Mum Cupcakes - So, this isn't a recipe so much as a technique and it's all about presentation here. These cupcakes, decorated to look like mum flowers using mini marshmallows and a little sanding sugar, are a show-stopper for sure, and you don't have to let anyone in on the secret about how easy they were to make!
I hope you all enjoyed these round-ups as much as I enjoyed putting them together. It's been a very delicious year and I look forward to more culinary adventures in 2011! Cheers to a fun New Year's Eve - I'll see you all in the New Year :)
Best of 2010: The Top 10 Recipes
I've never actually written a year-end round-up over here, though I'm not sure why as I always enjoy reading them on other blogs. As I mentioned the other day, Shane's cousin gave me a little book for Christmas collecting some of the most popular recipes from my site, and it inspired me to get this post up before the new year. I'm actually going to do this in two parts - today I'm sharing the 10 most popular recipes from 2010, and tomorrow I'm going to share my personal favorites that didn't quite make the cut today.
Also, today marks the 3-year anniversary of this little blog - hooray!! With over 700 posts to date, it's been an amazing ride. I've learned so much along the way, and met some really wonderful people I would otherwise never have crossed paths with. I thank each and every one of you for your support! I will be hosting a giveaway at the start of the new year to show my appreciation :)
So, without further ado, the top 10 recipes of the year...
10. Pumpkin Cupcakes with Cream Cheese Frosting - Without a doubt, these are my go-to pumpkin cupcakes, and when topped with cream cheese frosting, they're completely irresistible. As luck would have it, I have a ton of leftover canned pumpkin, so I don't have to wait until next fall to make them again.
9. Lemon Madeleines - I love madeleines; they strike me as so elegant with their gorgeous scalloped edges. This version has a subtle lemon twist and since citrus fruits will be in season soon, it's a great time of year for this recipe.
8. Homemade Graham Crackers - It makes me so happy to replicate store-bought goodies, especially when the result is a big improvement over the original. These are buttery and crispy, and would make the best s'mores ever.
7. Cookies & Cream Cheesecakes - My mom is a good sport and eats just about anything I bake and share with her, but she has a few personal favorites, and this recipe is one of them. I'm not a huge cheesecake fan, but this recipe made a believer out of me. You really can't go wrong with Oreos and cheesecake, I guess.
6. Lemon Rosemary & Balsamic Grilled Chicken Thighs - I laughed as I reread this post, in which I talked about Shane's dislike of bone-in chicken and my hope that I could make him a convert with more tasty recipes like this one with its super flavorful marinade. Suffice it to say, it worked! Eight months later, he requests bone-in chicken thighs regularly :)
5. Banana Breakfast Smoothie - This is a really fun breakfast treat - creamy like a milkshake, but way easier to justify first thing in the morning. You only need a few simple ingredients and a quick spin in your blender to whip it up.
4. Mini Caramel Apple Pies - Everything is better in mini form isn't it? Apple pie is one of my favorite desserts, and this version adds a rich caramel sauce to the filling, making it even more decadent and indulgent.
3. Cauliflower Mashed Potatoes - Who would have guessed that a recipe involving cauliflower would be so popular? This year I tried quite a few cauliflower recipes, but this is the one I'll return to again and again when I want to incorporate cauliflower into my diet. It's almost as good as mashed potatoes, and you can feel a whole lot better about eating it.
2. Soft Pretzel Bites - I'm obsessed with homemade pretzels, and apparently you guys are too! Seriously, I don't think I've met a soft pretzel I didn't love, and this bite-sized version is a real treat.
1. Homemade Croissants - The recipe I'm probably most proud of having tackled this year. I took lots of step-by-step pictures so I hope I inspired some of you to give them a go as well.
So, there you have it - your favorite recipes of the year! I'm looking forward to sharing my personal favorites tomorrow.
Also, today marks the 3-year anniversary of this little blog - hooray!! With over 700 posts to date, it's been an amazing ride. I've learned so much along the way, and met some really wonderful people I would otherwise never have crossed paths with. I thank each and every one of you for your support! I will be hosting a giveaway at the start of the new year to show my appreciation :)
So, without further ado, the top 10 recipes of the year...
10. Pumpkin Cupcakes with Cream Cheese Frosting - Without a doubt, these are my go-to pumpkin cupcakes, and when topped with cream cheese frosting, they're completely irresistible. As luck would have it, I have a ton of leftover canned pumpkin, so I don't have to wait until next fall to make them again.
9. Lemon Madeleines - I love madeleines; they strike me as so elegant with their gorgeous scalloped edges. This version has a subtle lemon twist and since citrus fruits will be in season soon, it's a great time of year for this recipe.
8. Homemade Graham Crackers - It makes me so happy to replicate store-bought goodies, especially when the result is a big improvement over the original. These are buttery and crispy, and would make the best s'mores ever.
7. Cookies & Cream Cheesecakes - My mom is a good sport and eats just about anything I bake and share with her, but she has a few personal favorites, and this recipe is one of them. I'm not a huge cheesecake fan, but this recipe made a believer out of me. You really can't go wrong with Oreos and cheesecake, I guess.
6. Lemon Rosemary & Balsamic Grilled Chicken Thighs - I laughed as I reread this post, in which I talked about Shane's dislike of bone-in chicken and my hope that I could make him a convert with more tasty recipes like this one with its super flavorful marinade. Suffice it to say, it worked! Eight months later, he requests bone-in chicken thighs regularly :)
5. Banana Breakfast Smoothie - This is a really fun breakfast treat - creamy like a milkshake, but way easier to justify first thing in the morning. You only need a few simple ingredients and a quick spin in your blender to whip it up.
4. Mini Caramel Apple Pies - Everything is better in mini form isn't it? Apple pie is one of my favorite desserts, and this version adds a rich caramel sauce to the filling, making it even more decadent and indulgent.
3. Cauliflower Mashed Potatoes - Who would have guessed that a recipe involving cauliflower would be so popular? This year I tried quite a few cauliflower recipes, but this is the one I'll return to again and again when I want to incorporate cauliflower into my diet. It's almost as good as mashed potatoes, and you can feel a whole lot better about eating it.
2. Soft Pretzel Bites - I'm obsessed with homemade pretzels, and apparently you guys are too! Seriously, I don't think I've met a soft pretzel I didn't love, and this bite-sized version is a real treat.
1. Homemade Croissants - The recipe I'm probably most proud of having tackled this year. I took lots of step-by-step pictures so I hope I inspired some of you to give them a go as well.
So, there you have it - your favorite recipes of the year! I'm looking forward to sharing my personal favorites tomorrow.
Banana Espresso Chocolate Chip Muffins
Muffins don't really appeal to me in warmer weather, but when it's chilly (and especially when a blizzard has recently hit), they're the perfect breakfast food in my opinion. This is among my favorite muffin recipes both because it's incredibly quick to throw together and because the muffins are really delicious. It also marks the first recipe I made in which I used a really neat trick I saw on Food Network for ripening bananas quickly, one that I still rely on today when I'm desperate for a banana baked good (though these days I'm more likely to have a stash of ripe bananas in my freezer I can use). You simply take your unripe bananas and put them on a baking sheet (in their peels) then pop them in a 400 degree oven for about 10 minutes. They need to cool a bit but once you can handle them, you'll have ripe bananas ready to be mashed and added to your recipe.
This is not a new recipe to the site, but rather one that was in serious need of an updated photo. Since I added it to the blog back when I only had a handful of readers, I figure it's likely that many of you haven't yet seen it and I think it's one not to be missed! There are only few recipes for baked goods that become repeats around here (too many recipes I want to try to make the same ones over and over), but the fact that this one has made it into that rotation speaks volumes of what I think about it.
Banana Espresso Chocolate Chip Muffins
adapted from Baked: New Frontiers in Baking by Matt Lewis, Renato Poliafito and Tina Rupp
1 1/2 cups mashed, very ripe bananas (about 4 medium bananas)
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/4 cup milk (I used 1%)
1 large egg, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon instant espresso powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup semisweet chocolate chips
Preheat oven to 350 F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, stir together the bananas, sugars, butter, milk and egg. Whisk together the flour, instant espresso powder, baking soda and salt in a large bowl. Make a well in the middle of the dry ingredients and pour in the wet ingredients. Stir until just combined. Fold in the chocolate chips.
Distribute the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Move the muffin pan to a wire rack, and let cool for about 10 minutes, then remove the muffins from the pan to the rack to cool completely.
Muffins can be stored in an airtight container for up to 2 days.
Yields 12 muffins
Hot Chocolate on a Stick
In previous years, around the holidays I've put together individual tins or trays of cookies to share with friends and family, but this year I took a slightly different approach. I still made cookies, but instead of making a big tin for each family, I made just one tray with several different cookies for each gathering we attended. For the edible gifts, I went with caramel popcorn, homemade marshmallows and these adorable hot chocolate on a stick treats. They were well received, and it was a fun change of pace from the norm.
The recipe for the fudge blocks, which originates from King Arthur Flour, is super simple. You combine heavy cream, sweetened condensed milk and lots of chocolate to make fudge, which is then cut into squares and popped onto the end of a lollipop stick. You can eat the fudge just like that if you want, or an even better idea, I think, is to add it to a cup of hot milk, swirling until the fudge melts and you're left with a creamy mug of rich hot chocolate. Another blogger took the idea one step further and added a marshmallow on top of the block of fudge, which I thought was ingenious, and thus imitated it. I made my marshmallows using this recipe from Alton Brown. If you've ever wanted to try your hand at homemade marshmallows, I recommend this recipe highly. Marshmallows really aren't difficult with the right equipment (a stand mixer and a good candy thermometer) and good directions, though they can be a bit messy.
A few tips for planning purpose:
- The fudge has to sit for at least 12 hours before cutting and the marshmallows need at least 4 hours so these can't be whipped up at the last minute.
- On that same note, while this recipe is super simple, the assembly and packaging takes time so plan accordingly.
- If you're going to add a marshmallow to your stick along with the fudge, let me save you the trouble of making the mistake I did. Do not put the fudge blocks on the sticks first. You will not be able to slide the marshmallow down the stick to sit on the fudge without making a giant sticky mess of the stick. Instead, slide the marshmallow up the stick first, estimating how much room you need to leave below for the fudge block. It's better to underestimate, as you can always slide the marshmallow up more, but if you overestimate it'll be nearly impossible to slide the marshmallow down to eliminate space between it and the fudge.
I realize the holidays are over so maybe you're not looking for edible gift ideas, but it's still really cold in lots of area (and will be for the next several months) and hot chocolate is a welcome treat on a chilly winter night. Give these a go now and then when you make them next year around the holidays you'll be an expert :) I made the batch I gave as gifts with bittersweet chocolate (and unsweetened, per the recipe) but plan to try a batch with milk chocolate this week. Also on my list? A combination of chocolate and mint chips for a minty version of this treat. One thing's for sure - there won't be any shortage of hot chocolate in our house this winter!
I want to say a giant thank you to Jane over at Makes and Takes for inspiring me to try these and for her adorable packaging ideas. She also shared instructions cards you can download and print if you want to make these treats and package them for others.
On a completely unrelated note, I wanted to share a really neat Christmas gift I received from one of Shane's cousins, Kieran, this year. He put together a "cookbook" featuring ten of the most popular recipes from my site - how cool is that? It was a complete surprise when I opened this gift. Kieran has administrator privileges on my site, including full access to my stats, which enabled him to discover the top recipes, so he was able to put this gift together without me having any idea.
The book features a copy of each recipe as it appeared on my site, along with one of the pictures that I included in the post. Shane was really excited to see that several of his personal favorite recipes (like the no bake peanut butter squares) were among the top ones on my site. I really appreciated the thoughtfulness of this gift, and am so glad to have it as a keepsake.
Hot Chocolate Blocks
from King Arthur Flour (as seen on Makes and Takes)
1/2 cup heavy cream
14 oz can (1 1/4 cups) sweetened condensed milk
18 oz (3 cups) bittersweet chocolate (chopped chocolate bars or chips)
4 oz (3/4 cup) unsweetened chocolate, roughly chopped
wooden or lollipop sticks
Line an 8x8 baking pan with parchment paper or aluminum foil, leaving an overhang on opposite sides so you can lift the chocolate out easily.
In a medium saucepan, heat the cream and condensed milk over medium-low heat until steaming, stirring occasionally. Remove the pan from the heat and add all of the chocolate. Stir gently just to cover the chocolate evenly, then let sit for 10 minutes.
Return the pan to medium-low heat and use a whisk to stir until the chocolate is completely melted. Once melted, whisk vigorously until the mixture is thick and shiny (it won't take long). You can add flavoring at this point if you're so inclined.
Pour the chocolate into the pan and spread it as evenly as you can. Let sit for at least 12 hours so it can set.
Use the foil (or parchment) "handles" to lift the chocolate out of the pan and turn it over (so the top is facing down) onto a cutting board. Remove the foil (or parchment). Slice the chocolate into squares just slightly bigger than 1" on each side - the easiest way to do this is to do divide the block into sixths in each direction. Use a long knife to make the cuts, and heat your knife under hot water and wipe clean after every few cuts for the smoothest edges.
Insert a wooden or popsicle stick into the center of each chocolate block. Wrap in waxed paper, parchment or plastic wrap to store. To serve, swirl the chocolate in a cup of hot milk until melted - you can use more or less milk depending on how chocolaty you want your beverage. Alternatively, you could just eat the chocolate off the stick too.
White Chocolate-Gingerbread Blondies
I hope everyone enjoyed their holiday. What a weekend we had here - it was full of fun, family, food and friends! Friday night we traveled to Shane's parents' house to spend Christmas Eve with his family, as we traditionally do and then on Saturday we drove down to have Christmas lunch with my family. In between, Santa even dropped by to visit us, and he was very generous, bringing lots of cooking and baking related gifts, and even some new toys for my camera. On top of all that, we began to hear rumblings of a major winter storm heading our way, and by Sunday afternoon it had arrived. The blizzard of 2010 was intense - it brought with it wind gusts exceeding 50 mph and lots and lots of snow! I tried to get outside this morning to snap some pictures to share, but seriously couldn't open the door because the snow was piled up so high...
For the sake of comparison, here's the same view yesterday when the storm had just started:
Luckily we don't have anywhere to go today so we'll just ride it out inside our cozy house. Eventually we'll have to get out there and shovel, and when we do I'll take more pictures to show you. In the meantime, maybe we should get to the blondies?
I know, I know - more sweets. I just want to wrap up this week with a few last treats I made this holiday season. Consider it a head start on baking ideas for next year :) Generally, I'm not much of a blondie person, but these white chocolate-gingerbread blondies are definitely the exception to the rule. The sweet white chocolate is the perfect counterpoint to the gingerbread flavor from the spices and molasses. I thought the texture was great too - nice and chewy except around the edges, where the blondies were just slightly more crisp. You can't beat the simplicity of the recipe either - rather than baking sheet after sheet of cookies, you just pop one dish in the oven and wind up with a whole plate of blondies. These would be a perfect addition to your holiday trays next year, or if you'd rather, I think they'd go over very well at your New Year's Eve parties.
White Chocolate-Gingerbread Blondies
adapted from Martha Stewart (as seen on Pink Parsley Catering)
2 3/4 cups plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
2 1/2 sticks (20 tablespoons) unsalted butter, at room temperature
1 1/4 cups packed light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
2 large eggs plus 1 egg yolk
1 1/4 teaspoons vanilla extract
1/3 cup molasses
10 oz white chocolate chips
Preheat oven to 350 F. Spray a 9x13 baking dish with cooking spray. Line the dish with aluminum foil, leaving overhang on opposite sides so you can easily lift the blondies out. Spray the foil with cooking spray.
In a large bowl, whisk together the flour, baking soda, salt, and all of the spices.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars at medium speed until light and fluffy, about 2-3 minutes. Add the eggs and yolk, one at a time, mixing well between each addition and scraping down the bowl as needed. Beat in the vanilla and molasses. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. Add the white chocolate chips and beat quickly just to distribute - you could also fold them in with a rubber spatula, but this batter is quite heavy so I found it easier in the mixer.
Spread the batter in the prepared baking dish. I wet my fingers and used them to coax the batter into the corners of the pan. Bake for 30-35 minutes, or until the edges are golden and begin to pull away from the sides of the pan.
Allow the blondies to cool completely in the baking dish, about 2 hours. Use the foil "handles" to lift the blondies from the dish and cut into squares for serving.
Caramel Corn
Happy Christmas Eve! I know many of you are probably busy with last minute preparations for the holiday so we'll keep things brief today. Up until now, I have avoided sharing too many of the goodies I'm gifting to others this year on the blog. Some of our family members are readers and I wanted to keep some things as surprises. Today though I'm assuming they're all too busy to be keeping tabs over here and besides, I couldn't wait any longer to share this caramel corn with you. I love snacking on popcorn, and though I usually prefer it with just a little salt, this variation is a new favorite!
I'll admit I was a little skeptical about this recipe when I first saw it. The instructions for making the caramel provided only times, no temperatures or visual cues, which made me wonder how well it would work. I forged ahead though, and am glad to say it turned out perfectly! This recipe is nearly foolproof. It yields quite a bit of popcorn - I didn't measure, but I filled 9 of the bags below and that was after I snacked on a bunch of it :) Oh, and I mention this below but I think it bears repeating - when tossing the popcorn with the caramel, don't be tempted to use your hands, even if you think it'll make it easier (not that I possibly would have tried that myself...). That caramel is hot stuff, which yes, I realize should be obvious...
Wishing you all a safe and happy holiday!
Caramel Corn
adapted from Christie's Corner (via Annie's Eats)
1 cup popcorn kernels, unpopped
1 cup (2 sticks) unsalted butter
1/2 cup light corn syrup
2 cups packed light brown sugar
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Pop popcorn using your preferred method. I made mine on the stove top, and though I generally just use a 3 qt saucepan, for this much popcorn I erred on the side of caution and used a stockpot, which was plenty big enough. I place a few tablespoons of canola oil in the pot along with 3 kernels of popcorn then cover the pot and set it over medium to medium-high heat. When those first 3 kernels pop, I add the remaining kernels and pop them, shaking the pot occasionally to prevent burning. When the noise of the kernels popping is nearly stopped, I remove the pot from the heat and let it sit for a minute.
Transfer the popcorn to several heatproof large bowls. You want to leave yourself plenty of room to toss the popcorn with the caramel, so don't fill the bowls to the top.
Preheat oven to 250 F. Meanwhile, to make the caramel, melt the butter in a 3-quart saucepan set over medium heat. When the butter is completely melted, mix in the corn syrup, brown sugar and salt. Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.
Once the mixture reaches a full boil, let it continue to boil for 5 more minutes without stirring. Remove the mixture from the heat, stir in the baking soda and vanilla extract. The mixture will bubble up and become frothy. Pour the caramel sauce over the popcorn in the bowls and toss to coat thoroughly. I used two rubber spatulas to toss, which worked pretty well. This may be obvious, but the caramel will be VERY hot, don't attempt to touch it with your hands at this point.
Spread the popcorn evenly onto two large baking sheets lined with parchment paper. It is okay if there are some clumps of caramel throughout. It will melt and become better spread out while baking. Bake for 40 minutes, removing from the oven to stir every 10 minutes. After 40 minutes, test a cooled piece of popcorn. If it is not completely crispy, bake for 10 minutes more.
Remove the baking sheets to a wire rack and let the popcorn cool completely before breaking apart for serving or packaging.
Peanut Butter Cup Biscotti
I have been baking up a storm today - it's officially crunch time with Christmas just a few days away so it's now or never. The good news is that my efforts yielded a ton of goodies! I'm always amazed by how much I can make in a single day if I set my mind to it. On the flip side, the kitchen looks like a tornado swept through, and it's probably going to get worse before it gets better as tomorrow looks like it'll be another day chock-full of baking. I'm so excited to share the treats with others!
These peanut butter biscotti weren't part of today's baking extravaganza. Shockingly, I actually made them in advance. When I was considering which Christmas cookies I wanted to make this year, I almost included the classic peanut butter blossoms (the peanut butter cookies with the Hershey's Kisses in the center) but instead, I decided to try these biscotti since they're a spin on the same chocolate and peanut butter flavor combination. I adapted the original recipe just slightly; it called for mini chocolate chips to be mixed into the dough, but alternatively, I chopped up the rest of the mini peanut butter cups I bought from Trader's Joe's not too long ago and threw them in. A little extra peanut butter is never a bad thing :) These bake up beautifully, though I'll note that the logs don't spread much in the oven so be sure you shape them roughly the way you want them to look when they finish baking for the first time.
Biscotti really are one of my favorite treats to make and share. There are endless possible flavor combinations, so you're sure to find one that'll please everybody on your list. If you make a lot of holiday goodies, biscotti are a good choice because they're good keepers, meaning you can get them out of the way early and they'll still be just as delicious on day 4 or 5 as they were on day 1. In case peanut butter isn't your thing, I figured I'd share a few other recipes that might be more up your alley. Here are some of my other favorite biscotti:
Nutella Biscotti with Chocolate Chunks
Gingerbread Biscotti
Cinnamon Sugar Biscotti
Sour Cherry and Almond Biscotti
Spiced Biscotti
Peanut Butter Cup Biscotti
from The Peanut Butter & Co. Cookbook (via Annie's Eats)
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup creamy peanut butter
1 cup sugar
2 teaspoons vanilla extract
3 large eggs, at room temperature
1 cup chopped mini peanut butter cups
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a medium bowl, whisk the flour, baking powder and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla to the mixer bowl. Beat in the eggs one at a time, allowing each to incorporate before adding the next, and scraping down the bowl between additions. With the mixer on low speed, add the dry ingredients just until incorporated. Stir in the chopped peanut butter cups until evenly distributed.
Divide the dough in half. On the prepared baking sheet, shape each half into a log about 11 x 3 inches, spacing the logs at least 3 inches apart. Bake for 30 minutes. Remove the baking sheet from the oven but maintain the oven temperature. Let cool for 10 minutes then use a serrated knife to slice each log diagonally into slices about 1/2-inch thick. Lay the slices, cut side down, on the baking sheet. Bake, until the biscotti are slightly crisp, about 20-30 minutes more, flipping them over halfway through the baking time. Transfer to a wire rack and cool completely.
Makes about 30 biscotti
Honey-Gingerbread Cookies
Do you guys watching cooking shows on television? There are several I watch religiously - Barefoot Contessa, 5 Ingredient Fix, Giada at Home, and Top Chef, to name a few. I also record Martha Stewart every day, though (don't tell her) but I don't really watch the entire show so much as fast forward through everything until I find the cooking/baking segments. Martha moved her show to the Hallmark channel this season, and introduced a few programs, including one of my new favorites, Mad Hungry with Lucinda Scala Quinn. She cooks simple, fresh food with recipes that are easy to follow and I love her passion for sharing food with her family. Recently she did an episode focusing on homemade gifts for the holidays and shared the idea for gingerbread cookie ornaments. I thought they were adorable, and since I'd been wanting to try this particular gingerbread cookie recipe for a while (I think it appeared in an issue of Martha Stewart Living a few years ago), I got to work.
This dough is a little tricky to work with because there's quite a bit of honey in the recipe. Even after some time in the fridge, the dough is fairly soft so don't be afraid to be liberal with the flour so you can roll and cut your cookies. Also, you can always pop the dough back into your fridge or freezer briefly to firm it up before continuing if it gets too warm. If you want to make ornaments you just need to make a hole in the top of your cookies before baking them. I found the easiest way to do that was to use a large wooden skewer. The holes will shrink slightly in the oven, but upon initially removing the cookies from the oven they'll still be malleable enough that you can enlarge the hole again using the wooden skewer. It occurred to me that you could use tiny cookie cutters to make name tags for gifts using this same method, and I think that would be cute too.
Because of the honey, the cookies are a little sweeter and lighter in color than traditional gingerbread cookies though they're still plenty fragrant from the warm spices. My cookies were on the softer side and chewy, and since I was worried about durability, I ended up baking them a few extra minutes. I decorated the gingerbread men simply using this royal icing recipe. I'm still undecided about how I want the snowflakes to look, so for now I've simply outlined them. Luckily, I've still got 4 days to figure it out...
Honey Gingerbread Cookies
from Martha Stewart
5 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 1/2 teaspoons salt
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon freshly grated nutmeg
2 sticks (16 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 cup honey
1/2 cup molasses
In a medium bowl, whisk together the flour, baking soda, salt and all of the spices. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the honey and molasses and beat until incorporated. With the mixer on low speed, gradually add the flour mixture, beating just until combined. Divide the dough into 3 portions and wrap each in plastic. Refrigerate for at least 1 hour.
Preheat oven to 350 F. Remove one portion of dough from the refrigerator. On a generously floured piece of parchment paper, roll the dough to a scant 1/4 inch thick. Brush excess flour off the dough then slide it (along with the parchment) onto a baking sheet, and freeze for 15 minutes.
Remove from the freezer and use cookie cutters to cut out your desired shapes. Transfer the cookies to parchment-lined baking sheets, and freeze for 15 minutes.
Bake the cookies for 6 minutes then remove the baking sheets from the oven, and tap them firmly on your counter to flatten them. Return the cookies to the oven, rotating sheets, and bake until crisp but not darkened, about 6 to 8 minutes more. Let cool on the baking sheets on wire racks.
Decorate with royal icing if desired. If you do, let the cookies stand at room temperature for at least 2 hours (or, even better - overnight). Store in airtight containers for up to a week.
Glittering Lemon Sandwich Cookies
It's that time of year where everywhere you look it seems things are twinkling and sparkling - holiday lights, ornaments on trees, fires in the fireplace, etc - I love all of it. So, it'll come as no surprise that I'm also a huge fan of sanding sugars and the way they make goodies sparkle. I'll find any excuse to use them, and it's not hard to come up with one around the holidays. I recently borrowed the Gourmet Cookie Book from my library looking for Christmas baking ideas - it's a collection of Gourmet's favorite cookies, one for each year of the magazine's existence. My favorite thing about the book is that they've included a picture for every cookie so there's no wondering what the finished product might look like. I flagged lots of recipes, but I had to get almost to the end of the book - 2008 - until I came upon these glittering lemon sandwich cookies, and immediately, I knew what I'd be making first. Sparkly sanding sugar? Check. Luscious lemon filling? Check. Cute cookie sandwiches that almost look like little Christmas ornaments? Check.
This is a cookie sandwich that is definitely more than the sum of its parts. I tasted both the cookies and the filling separately and thought they were just ok, but together, really loved them. The cookies are only slightly lemony, but the filling more than makes up for that with its assertive punch. I'd read some reviews indicating the filling wasn't firm enough, causing the cookie halves to slide around, which in turn led me to play with the recipe a bit. I started with only the butter, confectioners' sugar, lemon juice and lemon zest in my bowl. I beat them together until well combined, then added just enough of the corn syrup to achieve the consistency I wanted for the filling. In the end, I used a little less than half of the recipe's suggested amount of corn syrup. The recipe recommends storing the cookie sandwiches in the fridge, which I found makes them really sturdy. Also, if you follow the instructions to only use a scant teaspoon of dough for each cookie, the sandwiches will be small enough to pop in your mouth in just one bite, making them perfect finger food for all of your holiday parties :)
Glittering Lemon Sandwich Cookies
from The Gourmet Cookie Book
1 1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt
2 sticks (1/2 pound) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 tablespoon grated lemon zest
1 teaspoon vanilla
white and colored sanding sugars
1 cup confectioners' sugar
1 tablespoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons light corn syrup
1/2 stick (4 tablespoons) unsalted butter, softened
Preheat oven to 350 F with rack in middle. Line two baking sheets with parchment paper.
To make the cookies: In a medium bowl, whisk the flour, cornstarch, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and confectioners' sugar on medium speed until pale and fluffy, about 2 minutes. Add the lemon zest and vanilla and beat to combine. With the mixer on low speed, add the flour mixture just until the dough comes together.
Grab a separate bowl for each color of sanding sugar you plan to use. Roll a scant teaspoon of dough into a ball and drop into one of the bowls of sugar, turning to coat. Transfer the dough ball to one of the prepared baking sheets. Repeat, spacing the balls 3/4 inch apart, until both baking sheets are filled. Refrigerate the baking sheets for about 30 minutes.
Bake cookies, one baking sheet at a time, for about 12-15 minutes, or until the tops are slightly cracked but still pale. Transfer the cookies on the parchment to a rack to cool completely. Repeat with the second sheet of cookies.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat all of the filling ingredients together on medium speed until combined (see above - I didn't use all of the corn syrup in mine). Transfer the filling to a resealable plastic bag and snip off one corner.
To sandwich the cookies: Turn over half of cookies and pipe about 1/2 teaspoon filling on the flat side of each. Sandwich with the remaining cookies, pressing gently until the filling reaches the edge.
Store the sandwiched cookies in an airtight container in the refrigerator.
Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
I realize it's been sweets overload here this month. It's been over two weeks since I posted something that wasn't loaded with sugar. The window for holiday treats is just so small that it's hard not to post one treat after another. We have been eating real food though - actual meals and all that, but another complication is the lack of any natural light after about 4:30 pm, which makes it hard to photograph the food we are eating. I'll warn you now that I have several sweet treats to share this week leading up to Christmas, and I hope you'll come back to check them out. In the meantime, how about a one-day reprieve from all the sweetness?
Among the meals we have been eating this month are things that I can easily make ahead of time that will feed us for several days. Last weekend it was a pork shoulder that we cooked in the crockpot until it was perfectly tender; pulled pork was on the menu for at least three days afterward so luckily we don't tire of it quickly. Stuffed shells have also been popular this month, which is funny because I could probably count on one hand how many times we've eaten stuffed shells in the past year. It's like I've rediscovered how they delicious they are, and how easily they can be thrown together. This batch, made using a recipe from Giada de Laurentiis, was shared with friends of ours who just had a baby. I kept a few here to try and really enjoyed them, maybe even more than I thought I might. If you're worried about the artichokes, I didn't find they added a ton of flavor to the dish, mostly texture. In fact I'm pretty confident Shane would have eaten these had he not seen me making them and been fully aware there were artichokes involved. The sauce is only slightly spicy, and works nicely with the ground turkey filling. You can prep the shells ahead of time and freeze the entire pan until you're ready to bake them, or alternatively, I've baked the shells and reheated the leftovers in the microwave with good success, though you might want to add a bit of extra sauce if you go that route as they have a tendency to dry out a bit in the microwave.
Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce
from Giada de Laurentiis (via FoodNetwork.com)
1 (12-oz) box jumbo pasta shells
3 tablespoons extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 pound ground turkey
1/2 teaspoon kosher salt, plus 1/2 teaspoon
1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
1 (8 to 10-oz) package frozen artichokes, thawed and coarsely chopped
1 (15-oz) container ricotta cheese
3/4 cup grated Parmesan cheese
2 eggs, lightly beaten
1/4 cup chopped fresh basil leaves
2 tablespoons chopped fresh flat-leaf parsley
5 cups Arrabbiata Sauce, recipe follows
1 1/2 cups grated mozzarella (about 5 ounces)
Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally (check the package instructions for times). Drain the shells and set aside.
Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is browned and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.
In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper.
Cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of the Arrabbiata sauce. Take a shell in your hand and stuff it with the turkey/artichoke mixture, about 2 tablespoons per shell. Place the shell in the baking dish. Repeat with the remaining shells until the baking dish is full. Drizzle the remaining 4 cups of Arrabbiata sauce over the shells and then top with the mozzarella. At this point, you can freeze the shells for up to a month by covering the baking pan with plastic wrap then aluminum foil and placing it in the freezer.
Preheat the oven to 400 F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes for frozen shells or 20 minutes if you bake them immediately after prepping.
Arrabbiata Sauce
2 tablespoons extra-virgin olive oil
6 ounces sliced pancetta, coarsely chopped
2 teaspoons crushed red pepper flakes
2 garlic cloves, minced
5 cups jarred or homemade marinara sauce
Heat the olive oil in a large pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds - 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.
Makes about 6 cups of sauce
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text: Home Politics Should Obama Endorse Gay Marriage? Doing so before the election has some risks, but it could help re-energize segments of his base. By: Zerlina Maxwell Posted: Jan. 4 2012 12:03 AM 0 Getty Images With President Obama's sights set on his re-election, some decisions must be made about how the campaign can re-energize his base. One segment, the gay community and their allies, has been frustrated with Obama and his "evolving" (at a snail's pace) stance on marriage equality. While the administration made good on its campaign promise on important issues such as the repeal of "Don't ask, don't tell," failing to support full marriage rights for gay couples is still a sticking point. Since the economy is the most important issue of this election cycle, wedge issues such as gay rights may take a backseat to jobs. But the public's view of marriage equality may not actually have the negative impact that the Obama administration fears. Public opinion on the issue is heavily in favor of equal rights for gay citizens and could give Obama the political cover necessary to come out publicly in support of marriage equality. If President Obama expressed support for marriage equality before the 2012 elections, there would be both benefits and risks. He would surely excite some of his supporters, especially those who feel that he too often shies away from bold stances in favor of measured pragmatism and common ground. On the other hand, some voters who support Obama but still oppose marriage equality may abandon the president over this issue. That leaves the president with two choices: Endorse marriage equality now or wait and play it safe until he is re-elected. There are recent signs that the administration's position is evolving. Just last month, Secretary of Housing and Urban Development Shaun Donovan came out in support of marriage equality. In an interview with Metro Weekly, Donovan said that he "absolutely" endorsed same-sex marriage. Then there was the monumental speech by Secretary of State Hillary Clinton in which she stated emphatically that "gay rights are human rights, and human rights are gay rights" -- a line that surely got preapproval from the White House, which knew that such a speech would make headlines worldwide. It seems that President Obama's administration is signaling that his personal evolution just might be complete, but the question is, will he admit it before November? There is a long-held belief that Obama is a closeted supporter of marriage equality. Legend has it that when running for the Illinois Senate in 1996, he filled out a survey for a local newspaper indicating his support for gay rights and marriage. In the survey, Obama's typed responses said, "I favor legalizing same-sex marriages and would fight efforts to prohibit such marriages." But by 1998, Obama had a somewhat different take on the issue. In another questionnaire, he indicated "undecided" in response to a question about whether Illinois should legalize same-sex marriage. A peculiar change in position, but probably a politically calculated one. By 2008, presidential candidate Obama had come out in support only of civil unions (pdf) and not marriage. Perhaps the environment in 2008 didn't allow Obama to announce his stance publicly, but maybe 2012 will be different. One of the earliest signs that Obama was rethinking the issue came in 2009 when the administration announced that it was no longer defending the Defense of Marriage Act in court, saying that it considered the law unconstitutional. But one group is certainly a factor in the administration's decision about whether to support marriage equality: socially conservative African Americans. They may not jump for joy if President Obama grants equal marriage rights to gay couples. It is important to note, however, that polling immediately after the administration's shift on DOMA revealed that the decision didn't affect Obama's support from socially conservative blacks. Page 1 of 2 NEXT PAGE > Powered by Livefyre