text:
Tuesday, November 28, 2006
Sunday, November 26, 2006
bears a tree with bare branches stems from parched bark and twisted twigs leaves fallen leaves to winter wind roots the sky in dry earth sprouts within and blooms without flowers the seeds of trees . . .
Copyright © 2006 Marco Alexandre de Oliveira
On the Edge of Happiness . . .
"It was his fate, his peculiarity, whether he wished it or not, to come out thus on a spit of land which the sea is slowly eating away, and there to stand, like a desolate sea-bird, alone. It was his power, his gift, suddenly to shed all superfluities, to shrink and diminish so that he looked barer and felt sparer, even physically, yet lost none of his intensity of mind, and so to stand on his little ledge facing the dark of human ignorance, how we know nothing and the sea eats away the ground we stand on – that was his fate, his gift."
"He turned from the sight of human ignorance and human fate and the sea eating the ground we stand on, which, had he been able to contemplate it fixedly might have led to something; and found consolation in trifles so slight compared with the august theme just now before him that he was disposed to slur the comfort over, to deprecate it, as if to be caught happy in a world of misery was for an honest man the most despicable of crimes. It was true; he was for the most part happy. . . ."
(Virginia Woolf, To the Lighthouse)
Wednesday, November 22, 2006
Medium . . .
A Time to Rhyme
only herds
of lonely words –
a faceless multitude,
a baseless solitude –
traverse in verse
the pages of the ages.
names in frames – like you and I – as real and ideal as earth and sky, wander around and wonder about the signs they signify, or the nature of their stature, from their birth until they die; for still the years still transform begotten forms until appearances disappear along with long forgotten formal norms of characterization, characterized by characters in action . . . of course, perhaps this so-called individual discourse, per se, after all never original, is always and ever a source of hype, a perverse type of blend adverse to trends and style; while meanwhile seen as a genius of a genus, is such, as such, in a sense, in essence, a nonsense, since this revolution of resolution is the expression of impressions of the same rules from whence it came; hence fools become tools of a tragic logic as subjects object to a language of bondage: "objects subject to the bondage of language!" the former insists, the latter resists – letters in fetters digress, impede progress – the stampede tramples over borders of thought, these orders that ought to contain and restrain remain what sustain a predestined ambition: to end and transcend a questioned condition, a unique and oblique obsession reflective of a perspective of oppression . . . finally a finale – herds of words are heard! a leader elects to select a reader to free the story from history, and (re)present the advent of the moment, to see all class as allegory, and pass the time(s) with rhyme(s). . . .
Copyright © 2006 Marco Alexandre de Oliveira
On Sesame and Lilies . . .
"And be sure also, if the writer is worth anything, that you will not get at his meaning all at once; – nay, that at his whole meaning you will not for a long time arrive in any wise. Not that he does not say what he means, and in strong words too; but he cannot say it all; and what is more strange, will not, but in a hidden way and in parables, in order that he may be sure you want it. I cannot quite see the reason of this, nor analyze that cruel reticence in the breasts of wise men which makes them always hide their deeper thought. They do not give it you by way of help, but of reward; and will make themselves sure that you deserve it before they allow you to reach it. . . ."
(John Ruskin, Sesame and Lilies)
Saturday, November 18, 2006
Velha lagoa / Old pond . . .
(Décio Pignatari – cited in Matsuo Bashô: A lágrima do peixe, by Paulo Leminski)
O velho tanque / The old pond . . .
Thursday, November 16, 2006
Impressions on Art . . .
"And what other means were open to me than the creation of a work of art?"
"Thus I had already reached the conclusion that we are in no wise free in the presence of a work of art, that we do not create it as we please but that it pre-exists in us and we are compelled as though it were a law of nature to discover it because it is at once hidden from us and necessary. But is not that discovery, which art may enable us to make, most precious to us, a discovery of that which for most of us remains for ever unknown, our true life, reality as we have ourselves felt it and which differs so much from that which we had believed that we are filled with delight when chance brings us an authentic revelation of it?"
"The grandeur of veritable art . . . is to recapture, to lay hold of, to make one with ourselves that reality far removed from the one we live in, from which we separate ourselves more and more as the knowledge which we substitute for it acquires a greater solidity and impermeability, a reality we run the risk of never knowing before we die but which is our real, our true life at last revealed and illumined, the only life which is really lived and which in one sense lives at every moment in all men as well as in the artist. But they do not see it because they do not seek to illuminate it. And thus their past is encumbered with innumerable "negatives" which remain useless because the intelligence has not "developed" them. To lay hold of our life; and also the life of others; for a writer's style and also a painter's are matters not of technique but of vision. It is the revelation, impossible by direct and conscious means, of the qualitative difference there is in the way in which we look at the world, a difference which, without art, would remain for ever each man's personal secret. By art alone we are able to get outside ourselves, to know what another sees of this universe which for him is not ours, the landscapes of which would remain as unknown to us as those of the moon. Thanks to art, instead of seeing one world, our own, we see it multiplied and as many original artists as there are, so many worlds are at our disposal, differing more widely from each other than those which roll round the infinite and which . . . send us their unique rays many centuries after the hearth from which they emanate is extinguished. This labour of the artist to discover a means of apprehending beneath matter and experience, beneath words, something different from their appearance . . . this complex art is precisely the only living art. It alone expresses for others and makes us see, our own life, that life which cannot observe itself, the outer forms of which, when observed, need to be interpreted and often read upside down, in order to be laboriously deciphered."
Marcel Proust, Time Regained (Vol. 7 of Remembrance of Things Past. Trans. Stephen Hudson)
A Book of Symbols . . .
"I was attempting to concentrate my mind on a compelling image, a cloud, a triangle, a belfry, a flower, a pebble, believing that there was perhaps something else under those symbols I ought to try to discover, a thought which these objects were expressing in the manner of hieroglyphic characters which one might imagine only represented material objects. Doubtless such deciphering was difficult, but it alone could yield some part of the truth."
"That book of unknown signs within me (signs in relief it seemed, for my concentrated attention, as it explored my unconscious in its search, struck against them, circled round them like a diver sounding) no one could help me read by any rule, for its reading consists in an act of creation in which no one can take our place and in which no one can collaborate . . . That book which is the most arduous of all to decipher is the only one which reality has dictated, the only one printed within us by reality itself. Whatever idea life has left in us, its material shape, mark of the impression it has made on us, is still the necessary pledge of its truth . . . Our only book is that one not made by ourselves whose characters are already imaged . . . That which we have not been forced to decipher, to clarify by our own personal effort, that which was made clear before, is not ours. Only that issues from ourselves which we ourselves extract from the darkness within ourselves and which is unknown to others. And as art exactly recomposes life, an atmosphere of poetry surrounds those truths within ourselves to which we attain, the sweetness of a mystery which is but the twilight through which we have passed."
"I perceived that to express those impressions, to write that essential book, which as the only true one, a great writer does not, in the current meaning of the word, invent it, but, since it exists already in each one of us, interprets it. The duty and the task of a writer are those of an interpreter."
Marcel Proust, Time Regained (Vol. 7 of Remembrance of Things Past. Trans. Stephen Hudson)
Tuesday, November 14, 2006
Doors to Nowhere . . .
"But it is sometimes just at the moment when we think that everything is lost that the intimation arrives which may save us; one has knocked at all the doors which lead nowhere, and then one stumbles without knowing it on the only door through which one can enter – which one might have sought in vain for a hundred years – and it opens of its own accord."
Marcel Proust, Time Regained. (Vol. 7 of Remembrance of Things Past. Trans. Moncrieff and Kilmartin)
Monday, November 13, 2006
In Search of Lost Hope . . .
"How often . . . did I reflect on my lack of qualification for a literary career, and that I must abandon all hope of ever becoming a famous author. The regret that I felt for this, while I lingered alone to dream for a little by myself, made me suffer so acutely that, in order not to feel it, my mind of its own accord, by a sort of inhibition in the instant of pain, ceased entirely to think of verse-making, of fiction, of the poetic future on which my want of talent precluded me from counting. Then, quite apart from all those literary preoccupations, and without definite attachment to anything, suddenly a roof, a gleam of sunlight reflected from a stone, the smell of a road would make me stop still, to enjoy the special pleasure that each of them gave me, and also because they appeared to be concealing, beneath what my eyes could see, something which they invited me to approach and seize from them, but which, despite all my efforts, I never managed to discover. As I felt that the mysterious object was to be found in them, I would stand there in front of them, motionless, gazing, breathing, endeavouring to penetrate with my mind beyond the thing seen or smelt. And if I had then . . . to proceed on my way, I would still seek to recover my sense of them by closing my eyes; I would concentrate upon recalling exactly the line of the roof, the colour of the stone, which, without my being able to understand why, had seemed to me to be teeming, ready to open, to yield up to me the secret treasure of which they were themselves no more than the outer coverings. It was certainly not any impression of this kind that could or would restore the hope I had lost of succeeding one day in becoming an author and poet, for each of them was associated with some material object devoid of any intellectual value, and suggesting no abstract truth. But at least they gave me an unreasoning pleasure, the illusion of a sort of fecundity of mind; and in that way distracted me from the tedium, from the sense of my own impotence which I had felt whenever I had sought a philosophic theme for some great literary work . . . ."
[Swann's Way (Vol. 1 of Remembrance of Things Past) by Marcel Proust, translated from the French by C. K. Scott Moncrieff (1922)]
Thursday, November 09, 2006
A ti, Tati . . .
Tuesday, November 07, 2006
ut pictura poesis
ver no poema o que dizer na pintura
da figura a compor:
o inverso do universo em verso
Copyright © 2006 Marco Alexandre de Oliveira
Sunday, November 05, 2006
On Reading (Proust) . . .
"And then my thoughts, did not they form a similar sort of hiding-hole, in the depths of which I felt that I could bury myself and remain invisible even when I was looking at what went on outside? When I saw any external object, my consciousness that I was seeing it would remain between me and it, enclosing it in a slender, incorporeal outline which prevented me from ever coming directly in contact with the material form; for it would volatilise itself in some way before I could touch it . . . Upon the sort of screen, patterned with different states and impressions, which my consciousness would quietly unfold while I was reading, and which ranged from the most deeply hidden aspirations of my heart to the wholly external view of the horizon spread out before my eyes at the foot of the garden, what was from the first the most permanent and the most intimate part of me, the lever whose incessant movements controlled all the rest, was my belief in the philosophic richness and beauty of the book I was reading, and my desire to appropriate these to myself, whatever the book might be. For even if I had purchased it . . . I should have noticed and bought it there simply because I had recognised it as a book which had been well spoken of, in my hearing, by the school-master or the school-friend who, at that particular time, seemed to me to be entrusted with the secret of Truth and Beauty, things half-felt by me, half-incomprehensible, the full understanding of which was the vague but permanent object of my thoughts."
"Next to this central belief, which, while I was reading, would be constantly a motion from my inner self to the outer world, towards the discovery of Truth, came the emotions aroused in me by the action in which I would be taking part, for these afternoons were crammed with more dramatic and sensational events than occur, often, in a whole lifetime. These were the events which took place in the book I was reading . . .But none of the feelings which the joys or misfortunes of a 'real' person awaken in us can be awakened except through a mental picture of those joys or misfortunes; and the ingenuity of the first novelist lay in his understanding that, as the picture was the one essential element in the complicated structure of our emotions, so that simplification of it which consisted in the suppression, pure and simple, of 'real' people would be a decided improvement. A 'real' person, profoundly as we may sympathise with him, is in a great measure perceptible only through our senses, that is to say, he remains opaque, offers a dead weight which our sensibilities have not the strength to lift . . .The novelist's happy discovery was to think of substituting for those opaque sections, impenetrable by the human spirit, their equivalent in immaterial sections, things, that is, which the spirit can assimilate to itself. After which it matters not that the actions, the feelings of this new order of creatures appear to us in the guise of truth, since we have made them our own, since it is in ourselves that they are happening, that they are holding in thrall, while we turn over, feverishly, the pages of the book, our quickened breath and staring eyes. And once the novelist has brought us to that state, in which, as in all purely mental states, every emotion is multiplied ten-fold, into which his book comes to disturb us as might a dream, but a dream more lucid, and of a more lasting impression than those which come to us in sleep; why, then, for the space of an hour he sets free within us all the joys and sorrows in the world, a few of which, only, we should have to spend years of our actual life in getting to know, and the keenest, the most intense of which would never have been revealed to us because the slow course of their development stops our perception of them. It is the same in life; the heart changes, and that is our worst misfortune; but we learn of it only from reading or by imagination; for in reality its alteration, like that of certain natural phenomena, is so gradual that, even if we are able to distinguish, successively, each of its different states, we are still spared the actual sensation of change."
"Had my parents allowed me, when I read a book, to pay a visit to the country it described, I should have felt that I was making an enormous advance towards the ultimate conquest of truth. For even if we have the sensation of being always enveloped in, surrounded by our own soul, still it does not seem a fixed and immovable prison; rather do we seem to be borne away with it, and perpetually struggling to pass beyond it, to break out into the world, with a perpetual discouragement as we hear endlessly, all around us, that unvarying sound which is no echo from without, but the resonance of a vibration from within. We try to discover in things, endeared to us on that account, the spiritual glamour which we ourselves have cast upon them; we are disillusioned, and learn that they are in themselves barren and devoid of the charm which they owed, in our minds, to the association of certain ideas; sometimes we mobilise all our spiritual forces in a glittering array so as to influence and subjugate other human beings who, as we very well know, are situated outside ourselves, where we can never reach them . . . ."
[Swann's Way (Vol. 1 of Remembrance of Things Past) by Marcel Proust, translated from the French by C. K. Scott Moncrieff (1922)]


text:
"After just two seasons of using Centric, the accuracy of our Bills of Material (BOM) improved from 70 – 80% to 100% accuracy."
"We went from building a tender in 2 days manually to building it in a couple of hours in Centric."
"Centric PLM is critical to support our strategy of maintaining and even accelerating our time to market."
"Data quality has been improved significantly, resulting in close
to zero data mismatches, while time spent updating product
information across styles and seasons has been reduced by
roughly 50%."
"With the Centric team's knowledge and experience in fashion PLM, we aim to improve our own IT team's knowledge in apparel and supply chain management in order to support our aggressive new retail strategy."
"It will be really nice to have all of our information in one place and give multiple team members in multiple departments easy access to that information."
"Within one year all Cortefiel brands were in the system. It took four years to do this with the old system."
"We're about to take a process that takes so long and streamline it so that one person can do the work of about 10 different PLM users."
"Our users are now able to collaborate much more effectively reducing time spent searching for information and entering data in different places."
"Centric is going to help us work smarter, organize the product division of our business and give our teams the opportunity to do more of what they do best."
"We do not regard PLM as just software, but more as an advanced working method for productivity. The research and development of fashion goods is an art, while PLM software is a technology. We believe that HAZZYS and Centric will realize the perfect combination of art and technology."
"What we have gained is not just a system, but a better framework and mindset for work and collaboration, which has greatly improved efficiency."
"Rapid data entry and fast information sharing has had a real positive impact on our time to market – and it's something we simply wouldn't have had without Centric."
"Having Centric in place saves everyone about 10-15 percent of their time on a day to day basis, mainly because people don't have to spend time searching for the right answers, asking questions and re-confirming whether information is up to date."
"Following our C8 PLM upgrade, production times have been reduced by 10%, allowing the company to react faster to in-season requirements."
"Centric Software's Adobe® Connect makes it easier for our designers to focus on their creative work while staying in their preferred environment."
"We now know that everyone has access to correct information all the time. Even better, there is no data duplication required or even allowed, which saves us a lot of time."
You've heard what our fashion industry customers have to say about Centric fashion PLM – but that isn't the same as seeing it in real life! Want to get a taste of how it really works and find out how Centric can transform your business?
Book a personalized demo and talk to our retail PLM experts to see how Centric Retail PLM can make your business more streamlined, profitable and stable!

subset: commoncrawl


text:
As I mentioned in my previous blogpost, we are in the process of becoming foster parents and have been working hard to obtain our foster care license.
This week is a big one in our journey! We will be having our health inspection with Florida Baptist Children's Homes to hopefully get our license. To give you an idea of the specificity of our requirements, these (among other things) were on our to-do list for the inspection;
"1.Hot Water Heater set BETWEEN 100 and 120
2.Have a thermometer in the refrigerator. Setting has to be below 41 degrees"
I'll be honest, it has been a tedious journey at times and has required a lot of energy. I've whined and complained and grumbled at the mounds of paperwork and endless to-dos and even asked myself at times, "Is all this worth it?!" But the answer is ALWAYS a resounding "YES." Not only are there children in this town who need our help ASAP, but my husband and I also feel very confidently that one day we will be adopting out of the foster care system. So I have to remind myself "Our child is out there, Krystle. Don't give up!"
Here is a list of what we have been up to the last few months. Looking back, every single thing has been beneficial and has taught us so much. Well, besides the paperwork… that was just a pain. Haha.
CPR Certification
Residential Pool Safety Training
Psychotropic Medication Training
Getting physicals
Getting fingerprinted
Purchasing and tagging 2 fire extinguishers (1 per floor)
Taking our home safety to Fort Knox status with additional door, window and cabinet locks
Filling out over 20 different applications/forms
Submitting references and allocating a screened babysitter (Whitney J, of course)
Adding visible pool rules and extra locks on our screen doors
And probably some stuff I'm forgetting 😉
Here are some pictures!
CPR in action
Late-night pool training
A sneak-peek at the medication training course
Snap Dad getting a physical with Dr. Deanine
Getting the fire extinguishers tagged
Fort Knox
Our Practical & Effective Parenting Class
Check out Foster & Adoption: AnnMaries' Story


text:
Soothing Lavender + Flax Eye Pillow
$ 12.00
Pamper yourself with this soothing eye pillow made with flax seed / organic lavender buds / and lavender essential oil / vegan / crafted by hand.
Handcrafed with with cotton / flax seed / organic lavender buds / lavender essential oil.
Lavender has a calming effect which may aid in relaxation and the reduction of anxiety & stress. Use warm or cool to relax and ease headaches caused by tension, migraines, or seasonal issues. The eye pillow measures 3 x 7 inches and is double lined for durability / pink and orange.
Do you know someone who needs some stress relief? We make great gifts, too!


text: The company provided office automation solutions through distribution and warehousing capabilities, thereby allowing bulk buyers to reduce their number of suppliers, consolidate their purchasing power across India and eliminate the internal costs associated with complex and varied ordering procedures. The company provided high-quality services to customers through sales and distribution network throughout India. Our clients included some of the leading companies of India like Pertech Computer Ltd., Godrej, Radington, NEC, Elnova


text:
Working with others to make a difference
Ogwr DASH is an independent, information and support charity, we have bee based in Bridgend since 1983.
Ogwr DASH exists to reduce harm to people affected by substance misuse
The Project:
Opening Times: Monday 9.30-5.00pm [appointments only]. Tuesday-Friday 9.30-6.00pm [closed 1-2 for lunch].
Fax : 01656 653319
Minicom : 01656 653312
Ogwr DASH provides specialist support to young people affected by substance misuse within the family and a young persons drop-in service every Monday evening at the town centre base, 74 Nolton Street, Bridgend. Tel 01656 650686;
We provide free and confidential information and support for people with drugs and alcohol related issues, their families and friends. Our main objective is harm reduction.


text:
Availability: In Stock
Need storage space for all your accessories, cosmetics, makeup items and brushes? This Beige All-in-one Printed Vanity case will help you in keeping all these things organized in one place. With all its trays and customized compartments, you can keep all your lipsticks, nail paints and other such items straight in these compartments, so that they remain unmoved and do not leak to stain all other items in your makeup case.
Made of leather, this beige colored vanity case is beautifully designed with silver foil printing. The combination of beige color makeup case with a dark brown color leather strap looks just enchanting. The inner body of the vanity case has also been lined with dark brown colored suede. So, if you are looking for a glamorous way to keep your things in an orderly manner, then this Beige All-in-one printed vanity case will be the right choice for you.
|product details
|Product Code
|Dimensions ( L x W x H ) in Inch
|6.25" x 6.25" x 5.75"
|Weight in Grams
|Made Of
|Pure Leather
|Product Care
|Hand clean with soft and dry cloth
|Merchandise are not included in the price.


text:
Over the sea to Skye
After the defeat at Culloden, Prince Charles Edward Stuart spent five months evading capture in the Highlands and Islands of Scotland before sailing to the safety of France.
Remember Richard Cooper's 'Wanted' engraving that we looked at in Step 3.3:
'that any person who secures the son of the Pretender is entitled to a reward of £30,000'?
Regardless of whether they were Jacobites or not, no one Charles encountered during this period was willing to betray him for the price on his head.
Flora MacDonald
Of all the people and places associated with the Prince during his final months in Scotland, 24 year-old Flora MacDonald is arguably the best remembered.
Flora met the Prince in June 1746. He had spent several weeks in the Highlands and Islands narrowly avoiding capture by Government troops.
One of the Prince's companions, Captain Conn O'Neill, was a distant relative of Flora and asked for her assistance. The commander of the local government militia was Flora's step-father, Hugh MacDonald.
From him, she obtained a travel pass for herself, a manservant, an Irish maid, 'Betty Burke', and a crew of six men.
They set sail for the Isle of Skye on 28 June with the Prince disguised as Betty Burke.
Once the party landed on Skye, it was arranged for the Prince to go to Portree then to the Island of Raasay.
The encounter between the Prince and Flora has become a dominant part of the romantic Jacobite legend.
The truth was she never saw him again.
Several days later, she was arrested and sent to the Tower of London.
Flora was released from prison in 1747 and in 1750 she married Allan MacDonald, a captain in the army. They emigrated to North Carolina in 1774 where her husband served with the British government during the American Revolution. She returned to Scotland in 1779 and died on Skye in 1790, aged 68.
We will see in a later section how the encounter between Flora and Prince Charles Edward was romanticised in the 19th century Skye Boat Song, with the lyrics:
Though the waves leap, soft shall ye sleep
Ocean's a royal bed
Rocked in the deep, Flora will keep
Watch by your weary head.
We will also hear from Viccy Coltman about an object of material culture associated with Flora, which was later acquired by the author Sir Walter Scott.
Further reading Flora MacDonald, The Most Loyal Rebel by Hugh Douglas; ISBN 0 7509 2098 X
© National Museums Scotland and the University of Edinburgh 2017


text:
We're waiting for your call. If you have any questions about our arcade machines, repair, customisation or hire services, please contact us and one of the team will get straight back to you.
Alternately our office is open Monday – Friday 10am until 6pm most days so you're welcome to pop down for a coffee, play on some of our machines and discuss your requirements in more detail at:01772 497206
Arcade Direct
Unit 4, Corner Shippon
Clifton Fields
Lytham Road
Email: firstname.lastname@example.com
Phone: 01772 497206


text:
On January 7, 2011, the U.S. Court of Appeals for the District of Columbia Circuit (D.C. Circuit) in Murray Energy Corp. v. FERC, No. 09-1207 (D.C. Cir. Jan. 7, 2011), denied a petition for review By Murray Energy Corporation (Murray) of Federal Energy Regulatory Commission (FERC) orders authorizing construction of Rockies Express Pipeline LLC's (REX's) REX-East pipeline. The court rejected arguments concerning agency delegation of authority, fulfillment of certificate conditions, and consideration of safety issues.
The D.C. Circuit first explained that REX filed an application in April 2007 for a certificate of public convenience and necessity under Natural Gas Act (NGA) Section 7 to construct and operate the REX-East pipeline. In the FERC proceeding, Murray stated that the proposed pipeline would cross approximately eight miles of coal deposits that Murray was either already mining or might mine in the future, and expressed concern that land subsidence might occur along those eight miles, placing strain on the pipeline. FERC granted the REX application, subject to numerous conditions, including Condition No. 147 concerning the maintenance of pipeline integrity and operation while not impeding the mining operation. In March 2009 the Chief of Gas Branch 2 in the Office of Energy Projects authorized construction of the pipeline. On rehearing, FERC affirmed the delegation of authority to the Chief of Gas Branch 2 and adopted the Chief's action as its own. FERC also found that REX had satisfied Condition No. 147 and that REX's construction and operations plans adequately protected the safety of the pipeline and Murray's mining operations.
Reviewing the FERC orders under the arbitrary and capricious/substantial evidence standard, the D.C. Circuit rejected Murray's three arguments regarding (1) delegation to the Chief of Gas Branch 2; (2) whether REX had fulfilled Condition No. 147; and (3) the safety of the pipeline. The court quickly dismissed the first argument, finding that FERC's ratification of the action of the Chief of Gas Branch 2 resolved any delegation problems. With respect to the second issue, the court found that there was substantial evidence that REX had satisfied Condition No. 147, which required REX to collaborate with Murray.
Finally, the D.C. Circuit rejected Murray's argument that REX's construction plan failed to ensure the safety of the pipeline. Murray cited four reasons for this claim: (1) REX's experts lacked adequate qualifications; (2) REX's experts suggested the plan was unsafe; (3) the special trench design was untested; and (4) the plan did not bind REX to any actual protective measures. The court found that FERC's judgment that REX's proposed safety measures were sound was adequately supported By substantial record evidence and that FERC offered satisfactory explanations for its conclusions.


text:
Bourbon-Brown Butter Pecan Pie
Made with brown butter and bourbon, this pecan pie has a richer, more complex flavor than the typical pecan pie.
This is my new favorite pecan pie, and the recipe credit goes to one of my wonderful longtime readers, Jeff Winett from Sherman Oaks, California. Jeff is an avid cook and baker so when he emailed me his "never-fails-to-thrill" pecan pie recipe a few months ago, I bookmarked it for the holidays.
With Thanksgiving finally upon us, I gave it a test-run over the weekend and it did not disappoint! Made with dark brown sugar, golden syrup, brown butter, and a shot of bourbon, the pie is richer with a more complex praline flavor — and also less cloyingly sweet — than your typical pecan pie. And the good news is that it barely requires any more effort. The only extra step, and it takes just five minutes, is browning the butter until it smells nutty and fragrant. I promise — the payoff in flavor is well worth the time.
What you'll need to make pecan pie
For the Filling
The only ingredient you may not be familiar with is golden syrup — a thick, amber-colored sweetener with a slightly toasty, caramel-like edge. You can find it in the baking aisle of most large supermarkets near the corn syrup and molasses. The most well-known brand is Lyle's, which is widely available in the UK (and sold at Whole Foods in the US) but King Golden Syrup is more common in the US.
For the Crust
I like to make a homemade crust for my pecan pies — it's easy once you get the hang of it — but a store-bought crust will work, too. Just be sure to buy a 9-inch deep dish crust, otherwise, you won't have room for all of the filling. Baking powder might seem like an odd addition but it helps the crust expand into the pan, rather than shrink and slip down the sides as it bakes.
How To Make Bourbon-Brown Butter Pecan Pie
Step 1: Make the Crust
To begin, combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade.
Add the butter and shortening in pieces. (You can use all butter if you like, but I find that the shortening makes the crust more tender and a little easier to work with.)
Pulse until you have coarse crumbs with lots of pea and chickpea-sized clumps of butter and shortening within.
Add the water and pulse a few times until the mixture is just evenly moistened and very crumbly. It will not come together into a mass — that's good!
Dump the crumbly dough out onto a work surface.
Gather it into a ball.
Then pat the dough into a 5-inch disc and wrap it in plastic. Refrigerate for at least 45 minutes or up to 3 days to rest.
Take the dough out of the refrigerator and dust your work surface lightly with flour. Place the dough on top and sprinkle a little flour over the dough.
Roll the dough, turning it frequently and adding more flour as necessary so it doesn't stick, into a 13-inch circle.
Fold the dough into quarters without creasing it and transfer it to a 9-inch deep dish pie pan (the pan should be at least 1-1/2 inches deep).
Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up.
Trim the edges to 1/2-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the freezer for at least 15 minutes while you heat the oven.
Remove the crust from the freezer and cover with a piece of parchment paper. Fill the crust at least halfway full with dried beans or pie weights. Bake for 20 minutes, or until the crust is pale and partially cooked. This step, called blind baking, ensures that the crust is crisp on the bottom (otherwise the wet filling will prevent the crust from cooking through). Remove the parchment and dried beans/pie weights and set aside while you prepare the filling.
Step 2: Make the Filling
In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool.
To the bowl with the brown butter, add the brown sugar, corn syrup, and golden syrup and whisk until smooth.
Add the eggs, bourbon, vanilla, and salt.
Whisk until smooth.
Step 3: Assemble and Bake the Pie
Sprinkle the pecans in the baked pie crust and then pour the syrup mixture over them. The nuts will float to the top. (For a prettier finished pie, use your fingers to flip over any whole pecans that are upside down, and arrange the whole pecans evenly on the surface.)
Put the pie on the baking sheet and bake until just set and bubbling at the edges, 50-55 minutes. The pie will still wobble just a bit when nudged; that's okay – it will continue to cook as it cools. Remove the finished pie from the oven and place on a wire rack to cool completely, about 4 hours or overnight. For the neatest slices, use a serrated knife to gently saw through the pecans. Serve at room temperature with unsweetened whipped cream or vanilla ice cream.
You may also like
- Perfect Pumpkin Pie
- Pumpkin Cheesecake with Gingersnap Crust and Caramel Sauce
- Pecan Squares
- Pecan Shortbread Cookies
- Perfect Apple Pie
- Sweet Potato Pie with Whipped Cream
Bourbon-Brown Butter Pecan Pie
Made with brown butter and bourbon, this pecan pie has a richer, more complex flavor than the typical pecan pie.
For the Crust
- 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled with a knife
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 6 tablespoons very cold unsalted butter, sliced into 1/4-inch pieces
- 3 tablespoons very cold vegetable shortening, in 3 pieces
- 4 tablespoons very cold water
For the Filling
- 5 tablespoons unsalted butter
- 2/3 cup packed dark brown sugar
- 2/3 cup light corn syrup
- 1/2 cup golden syrup (such as Lyle's or King)
- 3 large eggs, at room temperature
- 2 tablespoons bourbon (optional but highly recommended)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 2-1/2 cups pecan halves (coarsely chop half of them, and leave the rest whole)
- Unsweetened whipped cream or vanilla ice cream, for serving
Make the Crust
- Combine the flour, salt and baking powder in the bowl of a food processor fitted with the metal blade. Pulse a few times to combine. Add the pieces of butter and shortening and pulse until you have coarse crumbs with lots of pea and chickpea-sized clumps of butter and shortening within. Add the water and pulse a few times until the mixture is just evenly moistened and very crumbly. It will not come together into a mass -- that's okay. Dump the crumbly dough out onto a work surface and gather it into a ball. Pat the dough into a 5-inch disc -- don't worry if the edges crack -- and wrap it in plastic. Refrigerate for at least 45 minutes or up to 3 days to rest.
- Take the dough out of the refrigerator (if it was in the fridge for a long time, let it sit on the countertop for 10-15 minutes so that it's malleable enough to roll). Dust your work surface lightly with flour and place the dough on top; sprinkle a little flour over the dough. Use your hands to quickly work the dough into a smooth disc -- don't overwork it or warm it up too much, just smooth the edges as best as you can so it's easier to roll. With a rolling pin, roll the dough, turning it frequently and adding more flour as necessary so it doesn't stick, into a 13-inch circle. Fold the dough into quarters without creasing it and transfer it to a 9-inch deep dish pie pan (the pan should be at least 1-1/2 inches deep). Gently fit the dough into the pan, easing it inwards rather than stretching it outwards. Don't worry if it tears, just patch it right back up. Trim the edges to 1/2-inch beyond the lip of the pie pan, if necessary. Turn the edges under to create a rim on the crust (you can use the scraps to patch in any thin areas); then press the rim against the lip of the pan, forming it into an even edge as you go. Using your fingers, crimp the rim. Place the crust in the freezer for at least 15 minutes while you heat the oven.
- Preheat the oven to 400°F. Remove the crust from the freezer and place it on a baking sheet (this makes it easy to move in and out of the oven). Cover the crust with a piece of parchment paper and fill it at least halfway full with dried beans or pie weights. Bake for 20 minutes, or until the crust is pale and partially cooked. Remove the parchment and dried beans/pie weights and set aside while you prepare the filling.
- Reduce the oven temperature to 350°F.
Make the Filling
- In a small saucepan over medium heat, melt the butter and cook, swirling the pan occasionally, until the butter smells nutty and is golden brown, 3 to 5 minutes. Once you smell that nutty aroma, take the pan off the heat and pour the browned butter into a large heat-proof bowl to cool. (The milk solids will darken and settle on the bottom of the saucepan. When you transfer the brown butter to the bowl, try to leave as much of this sediment in the pan as possible but don't worry about it too much.)
- To the bowl with the brown butter, add the brown sugar, corn syrup, and golden syrup and whisk until smooth. Whisk in the eggs, bourbon, vanilla, and salt.
- Sprinkle the pecans in the baked piecrust and then pour the syrup mixture over them. The nuts will float to the top. (It isn't necessary, but for a prettier finished pie, use your fingers to flip over any whole pecans that are upside down, and arrange the whole pecans evenly on the surface.)
- Put the pie on the baking sheet (be sure you reduced the oven temperature to 350°F!). Bake until just set and bubbling at the edges, 50-55 minutes. The pie will still wobble just a bit when nudged; that's okay – it will continue to cook as it cools. Remove the finished pie from the oven and place on a wire rack to cool completely, about 4 hours or overnight. For the neatest slices, use a serrated knife to gently saw through the pecans. Serve at room temperature with unsweetened whipped cream or vanilla ice cream.
- Note: If using a store-bought crust, follow the instructions on the package for blind baking.
- Make Ahead: The pie can be made one day ahead of time and stored, loosely covered, at room temperature.
- Freezer-Friendly Instructions: To freeze the pie, after it has cooled, wrap it tightly with aluminum foil or plastic freezer wrap for up to 2 months. Thaw in the refrigerator overnight before you plan to serve it.
Nutrition Information
Powered by
- Per serving (8 servings)
- Calories: 731
- Fat: 45 g
- Saturated fat: 14 g
- Carbohydrates: 79 g
- Sugar: 41 g
- Fiber: 4 g
- Protein: 8 g
- Sodium: 363 mg
- Cholesterol: 112 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Reviews & Comments
Would it be possible to make the crust will all butter (instead of butter and shortening)?
I have made this twice now, with rave reviews both times. All my guests insisted that this is the best pecan pie they have ever tasted!
Made this countless times. We love pecan pies and this ticks all the boxes. Thank you for sharing this amazing recipe.
I made this pecan pie for Thanksgiving and it was very good, but I and a few guests found it a bit too nutty. I will definitely make it again, but I think I'd reduce the pecans to 1 1/2 cups. I love pecans and always figured the more the merrier, but in this case less is more. Still a great recipe though!
Made this for Thanksgiving but I added of Baker' s chocolate (3 oz) it was a big hit. Thank you Jenn
Hi Jenn! Can I substitute dark corn syrup for light? Maybe use light brown sugar instead of dark to counteract it?
Hi Jenn,
I want to make your pecan pie for Thanksgiving, but I cannot find golden syrup at our local store. What would you recommend that I substitute for it?
If I wanted to make these in 3 1/2 inch paper pans for individual pies With there be a temperature and time you would recommend?
Hi Jenn,
Can I make the pie a few days ahead and freeze them? If so, how would you recommend reheating it and for how long?
Thank you
BTW…I am using quite a few of your recipes for my Christmas dinner! Cant wait to try them 🙂
I have made a lot of pecan pies, but this is the BEST pecan pie ever!
Love your cookbook… purchased extra copies for hostess gifts.
I'd like to try this pie using a store bought crust. How does one add baking powder to a store bought crust (per your introductory comment)?
What is your favorite store bought crust?
I always get compliments each time I make one of your desserts but I had to leave a review for this one in particular because they just won't stop coming! I'm not a fan of pecan pie but the pecan pie lovers said this was delicious! I also enjoyed making it and it was so easy too (probably because I used store-bought crust :D).
Thanks, Jenn for sharing your amazing recipes with us and making us look like professional chefs/bakers out here!
P.S: I copped a copy of your book and can't wait to try out the recipes!
I've made this pie several times using both store bought and homemade crust. Always delicious and my son's favourite. The bourbon takes the flavour to a whole new level of deliciousness. Thanks for for great recipe
My first attempt at making pecan pie (using your recipe )was a huge hit with my family. I did have an issue with the second pie I made. It was delicious but never quite set. The filling remained runny even into next day. I follow all your recipes as closely as I can because I have such success with them. Any thoughts as to what happened? Only change I made was I used a pretty stone wear type 9" deep dish pie plate rather than the 9 1/2" glass Pyrex used in first pie. Thank you Looking forward to making many more of your recipes.
This recipe is more like a novel. Too much text. Too easy to make a mistake.
Then you will be much happier just buying a pie. If you're not going to try a recipe, why bother being a hater.
I served this pie at Thanksgiving and everyone raved about it. I will make it again soon. Thanks for a wonderful recipe.
I've made this twice and both times, at 55 min and with over browned crust and top, it was a liquid mess…
I made this on Thanksgiving this year (2018) for my very first pecan pie ever. I had a couple mistakes in the batter (more in how I put things in) but it still turned out beautifully. In fact, everyone who tried it on Thanksgiving said it was the best pecan pie they had ever had. I did it exactly as the recipe stated and it was a huge hit.
I made this last year for thanksgiving and it was amazing. I made it again this year (by popular request from my family after last year!) and the pie was a liquidy mess! I followed the recipe-but there were 3 changes from last year: I used a store bought crust this year (blind baked it), made it in southern Florida instead of nyc (too much humidity?), and I baked 2 pies at the same time this year-I let the pie set overnight, as directed-any idea what could have gone wrong?? Thanks!
I made this for Thanksgiving! I'd never made pecan pie before, and was nervous it would be so sickly sweet from all the syrup and sugar in it, but it turned out amazing. My dad said it was the best pecan pie he'd ever had and is begging for me to make it for Christmas in a month! The brown butter and bourbon adds a really nice depth of flavor. I may add an extra tablespoon of bourbon when I make it again. Overall, it's a pretty easy, straight-forward recipe with indulgent results. A little slice with some cream is heaven.
Hey! I made this for Thanksgiving too! I had to use maple syrup instead of golden syrup, so it was a bit runny, but everyone said they loved it. I think I'll add more bourbon next time too! Happy Thanksgiving!
Hi! I know the alcohol cooks off, but am concerned my family will not like any kind of bourbon flavor. Does the flavor come through? If I opt to leave it out, do I need to replace the 2Tbs with another liquid or ingredient? Thank you!
Thank you for the quick reply! If I don't have Bourbon, would either Whiskey or Scotch work?
Hi Jenn,
Can I use your same pie crust recipe for both pumpkin and pecan pies?
I would like to make this for Thanksgiving — almost every recipe I'm using is one
of yours! : – ) This pecan pie with bourbon & brown butter sounds amazing. Today
I began my grocery shopping for the holiday but can't seem to find golden syrup
— the grocers around here don't seem to carry it. Is it a substitute for corn syrup?
Is there another name for it, or a particular store that sells it, or a way I can make it
myself? I'm hoping to bake the crust ahead tomorrow & do the filling on Wednesday,
so your guidance would be most appreciated. Many thanks!
Thanks so much for this! I was wondering the exact same thing, and I'm excited to try that substitution.
Planning on making this recipe as we speak, to serve tomorrow- I was concerned that I wouldn't be able to find or order the Golden syrup in time for Thanksgiving…I live in a small town in SE Arizona, but I am pleased to report they carry golden syrup at Fry's (aka Kroger) in the European food section- Hope this helps!
This pie was AMAZING! I made golden syrup. Super easy. The flavor of this pie is so good. The trial run was gone in one night. I can't wait to make this again for our Thanksgiving! Thanks Jen.
This looks delicious! I wonder if you could add chocolate chips to it to make it more like a Derby Pie?
I would like to make the crust ahead of time and fill it the day before Thanksgiving. Should I blind bake it now and put it in the freezer or keep it raw in the freezer and blind bake it when I am ready to fill?
I made this for our Thanksgiving and it truly amazed everyone!!
Hi Jenn,
I plan on making this recipe as well as your pumpkin pie recipe for Thanksgiving this year. I know the pumpkin calls for a deep pie dish, does this recipe require the same? Thank you and looking forward to eating them both!
I have loved all of your recipes that I have made so far! My husband is wanting a chocolate pecan pie, can I just throw in some semi-sweet or dark chips to this? Will I need to reduce something else to make sure it's not too sweet?
Excellent instructions and visual aids.
Love pecan pie..the bourbon was a great touch
We love pecan pie at our house, this was a nice twist on regular pecan with the bourbon. Decadent and delicious!
Made just as per the recipe. My daughter said it was the best pecan pie she had ever tried. I fully agreed! Pre – baking the crust is something I had never done but is certainly a new addition to my bag of tricks.
Hi Jenn!
I'm in love with your website and use it on the regular 🙂 Really enjoying working through all your recipes!
I'm not sure if this has been addressed, but, I'm having the opposite problem to most who've posted… I live in Australia and it's really hard to find corn syrup. Golden syrup, on the other hand, is readily available. Is there a good substitute for the corn syrup? It's the only ingredient I'm struggling to find.
Thank you for any suggestions!!
For those of you like me who do not live in a place where golden syrup is in grocery stores, it is very simple to make. Just search the internet for a recipe.
Hi Jenn, I posted this to your instagram page. I see you haven't posted anything yet! Get busy! I have found any great chefs and recipes there. It would be my pleasure to post and list your @jennsegalchef
Thanks again!
Oh Great!
I just searched your name and the one i sent came up. I'll go back and add the correct one. Being a tech/marketing guy, I'd recommend another way to get followers and move them to your webpage. So, In addition to @onceuponachef, do one with a hashtag #onceuponachef. This is a business account, which you can have more than one account. My daughter has like 5 and I have 2. use the # one linked to your webpage. When you have cookbooks and some of your giveaways, this is probably a great way to do that. You may already have that.
Happy to help! You've helped me, quid pro quo!
BBPP- Amazing recipe again! Thanks Jenn. This was actually pretty simple to put it together. I went back to a pie crust mix. It's good and saved me hours that it took to make the crust here. Instead of waiting 4 hours to eat, I set it on the old school window sill. Yum. Everyone loved it. It was half gone after 3 people attacked it! Jenn, not sure if this is expected but cutting it was like cutting glass! I broke a plastic serrated pie cutter. Is that expected? I'll be making this again for the family christmas meal coming up. Thanks
I am not really a big pecan pie fan — too sweet without any depth of flavor. But I made this one for Thanksgiving. My husband, who is a big pecan pie fan, said it was the best one he'd ever had! And I loved it, too! In fact, we nearly came to blows over who got the last piece. 🙂 I'm making it again for Christmas. Didn't find the golden syrup so I used Jenn's suggestion of substituting 1/4 c. corn syrup and 1/4 c. brown sugar. Used frozen pie crust.
same issue on the golden syrup so i used the light corn syrup and lite syrup. Came out very well.
Delicious! Finally found the golden syrup ay Cost Plus World Market. They carry it as a regular stock item if anyone is looking for it
Filling was a bit runny, but I attribute that to my erratic oven. Regardless, it was the only food at our Christmas party last night that was totally consumed!
I will definitely make this again
Hi Jen. I'm going to make this for a dinner party next week. Having trouble locating the golden syrup. Is it ok to sub honey? Thanks much! I have made quite a few of your recipes and my husband and I have enjoyed them all
I've been baking pecan pie and apple pie for Thanksgivings for over 10 years. I just discovered Jen's site before Thanskgiving this year and at the last minute decided to try her recipes for both. Hands down both the pecan and apple pie were the best I've ever made!!! The brown butter, burbon, and golden syrup made it the perfect flavor for gooey goodness with the pecans. This will be my go to recipe for pecan pie!!! Thank you!!!! OH and the apple pie recipe… perfect!!! No watery mushy crust! It was amazing!!!
This is our favorite pecan pie recipe. Got the Lyle's golden syrup at Meijer store. Toasting pecans is essential and added extra tablespoon of bourbon! (Makers Mark).
Thanks for this recipe!
Made this for a holiday dinner this year. It was delicious!!! Altough I couldn't find golden syrup at my local grocery store, so I substituted real maple syrup.
Don't put too much bourbon as it can overpower the other flavors… I made a tester pie a few weeks before the holiday in which I made the mistake of using 2 shot glasses (about 6 oz) on the first pie… way too much bourbon flavor.
I made this pecan pie recipe for thanksgiving. The family loved the pie.
I had problems finding golden syrup and decided to add a little more corn syrup .
The boubon added a rich taste to the pie. I will be baking this same recipe , again
This recipe was a hit at Thanksgiving – really delicious and just unique enough to be special and different from a standard pecan pie, but not so unique as to scare off my more "vanilla" family members who have a very basic palette. Would definitely do it again. Didn't have golden syrup so used maple syrup instead – great flavor but perhaps slightly looser in texture after baking. Will try the golden syrup next time.
I've been making pecan pie every Thanksgiving for many, many decades. It's my favorite pie and I couldn't imagine that it could be better. What a happy surprise! Browning the butter and the additions of bourbon and golden syrup developed an incredible flavor, it elevated a great pie to a FABULOUS pie! This pie came together much more easily than my old recipe which required cooking the karo and sugar and then tempering the eggs. It also set up nicely, no runny filling. The dough did not come together well, too crumbly. I just added another tablespoon+ of water to make the dough more workable, and the crust turned out beautifully, very flaky. I decorate the edges of my pies with dough cut-outs in the shapes of leaves, acorns etc. This dough held its shape and detail very well. A new favorite, indeed! I'm scrapping my old recipe.
My husband loves pecan pie and I've tried a few recipes – most are good but my daughter asked why it's so hard to find a pecan pie recipe that has depth to the flavor and doesn't taste so much like caramel sauce. This is the one! Made the recipe – including crust (not my strong point) using Jameson whiskey – the result?
Superb flavor. I have tried many recipes from your site and have yet to have a fail.
I baked two pecan pies this year (wanted to find the ultimate recipe). Both called for bourbon and golden syrup. This one, however, was by far superior in both texture and flavor. It was devoured while the other sat lonely and untouched. Once again, Jen's recipe wins!
I've always done bourbon in my pecan pies but the browned butter does add another layer to the wonderful taste. Thanks
I made this pie twice for Thanksgiving last week and it was perfect. It was a huge hit at both of the Thanksgiving dinners I went to. My only issue was not finding golden syrup so I used more corn syrup and it was delicious. Also for bourbon fans, I served it with bourbon whipped cream which was delicious.
I made this for our Thanksgiving holiday this year and it was amazing! THe instructions are easy to follow and the results were perfect. I used 2tbls of Makers Mark and a frozen pie crust. I will definitely make this again and again.
I made it the day before so it had time to settle and had a slice for breakfast the day after!
Another keeper recipe from Once Upon a Chef! I did cheat and use a refrigerated pie crust, but this pie was a HUGE hit on Thanksgiving. Otherwise I did not, nor will I, change a thing. It is going to be my go-to when I am bringing a dessert to an occasion this winter!! Thank you!
I made this for family at Thanksgiving and I was lucky to get a slice before it was all gone! Everyone agreed that it was less cloyingly sweet than other pecan pie recipes, which meant we could enjoy the other, more subtle flavors more. I used a store-bought butter-based pie crust, and made homemade Golden Syrup, because I couldn't find any at the local stores (I just did a YouTube search and found an easy recipe). Browning the butter was a fabulous idea to develop depth of flavor!
I brought this dish to Thanksgiving and even after a huge meal people made room for this dessert. I followed the recipe exactly, ordering the king syrup online, since I can't find it locally, and used the bourbon. Loved it! Pecan Pie has always been a favorite for me, this pie adds ever more wonderful flavor.
I made this Bourbon Brown Butter Pecan pie for Thanksgiving because I love to shake things up a bit. I was worried that everyone would miss the traditional pecan pie but this pie was an overwhelming hit! The richness of the bourbon and brown butter was not overpowering. I will definitely add this recipe to long list of "Once Upon a Chef" make again recipes.
I made this pie for Thanksgiving. This is, by far, the BEST pecan pie I have ever had! Most pecan pies are so sweet they are not enjoyable to eat-this pie was perfect. I instantly could taste the browned butter and loved what this added-definitely a DO NOT SKIP step. I used Basil Hayden bourbon and what a good choice! The only "slight negative" and again, slight to the point that it would not begin to keep me from making the pie again, was that the pie got a bit hard on top in the fridge. I will not refrigerate this pie the next time. I have told many close to me that if they need a good pecan pie, this one is exceptional!
I made this recipe for my Thanksgiving guests. There was not one crumb left over. It was thoroughly enjoyed by all.
I found the dough recipe lacked a little bit of water and was too crumbly with 4 tbsp, added 1 more and it was perfect! Many, many compliments.
The taste of bourbon was masterful!
Looking forward to your cookbook.
I made one pie exactly like the recipe and I made one pie using a store bought pie crust and added semisweet chocolate chips. The original recipe was delicious-even though my pie crust was not as pretty as yours. I love the bourbon in it. My son and husband had to have chocolate and really enjoyed the 2 nd pie. Both pies did not last long and I would call that a success. I will make this again!
I made this for Thanksgiving and it was a hit! I purchased Lyle's golden syrup on Amazon, and followed the recipe as directed. I found the crust to be crumbly and a little difficult to work with, but it was fine in the end, though a little dry and not as flaky as I would like. Next time I might consider toasting the pecans first, but overall was a great dessert and will definitely make again
Made for Thanksgiving, big hit. Found King golden syrup on Amazon Prime. Thanks!
This was the BEST pie I've ever tasted! And everyone at our dinner thought so too! It really was not difficult to make at all. If I could give it ten stars I would! Great recipe!
Made this recipe for Thanksgiving and used gluten free flour instead for the crust. The recipe was great and not a crumb left over.
I made this pie yesterday for Thanksgiving and it is fabulous. I could not find the golden syrup so substituted 1/4 cup brown sugar and 1/4 cup Karo per Jen. My cousin said it's her favorite pie ever. 🙂 I can't imagine how much better it will be with the golden syrup! Thank you Jen!!
Hi Jen! I'm making your pecan Burbon pie for thanksgiving. I blind baked the crust but can't finish the pie until tomorrow. Should I put the crust in the refrigerator? Covered? What would you suggest?
Thanks- love your recipes!
Hi Jen I'm going to try your bourbon pecan pie. My question is I bought the pre-made pie shells do I still have to blind bake them prior to using them or are they all ready to use?
Thanks Jenn wish me luck🙂.
Hi Jenn
I'm baking my pies today ( I'm baking your perfect pumpkin pie — which it is!) and pecan pie.
I notice the crusts are almost identical however, the pumpkin pie is baked an additional 20 min after weights are removed… the pecan pie is only blind baked for for 20 min.
Can you explain why.
Thank you so much!
It's an " all Jenn Thanksgiving" for us!
( btw I preordered 5 copies of your cookbook…. they will be going to my daughters in law and a couple of bff's that are near and dear!)….and one for me, of course!
Happy Thanksgiving!
Without a doubt the best pecan pie ever! I'm not a baker by any means so I used a store bought shell and blind baked it using beans as weight, 400 deg for 20 minutes. Everything else exactly as specified and it was delicious! I'm not one to give many reviews much less five star reviews but this one is worth it!
This is my new favorite pie!!
Do you have a southern pecan pie recipe. There's something special about the custard part of it and I can only find it in Texas
Thanks for stuffing w sausage recipe. I had always used breakfast sausage. This looks better
I would like your thought on toasting the pecans before using them in the pie. Also, have you ever soaked pecans in warm water before toasting? It does seem to remove some of the bitterness that pecans can have.
Thanks Jenn. Here is something about soaking pecans. http://blog.fatfreevegan.com/2007/12/roasted-pecans.html
what if i want to use those 1:1 gluten free flour blends? will it work?
Hi Jenn, if I were to add chocolate to the pie, how much would I add, what type, i.e. chips, chopped, semi-sweet, bittersweet etc., and when would I add it to the recipe. Of course the pie is fabulous the way it is but it's the holidays and everything's better with chocolate 🙂 Thanks so much!! LOVE your recipes!
Hello Jen,
This was hands down the BEST pie I've ever tasted! I also wanted to let you know my entire Thanksgiving menu came from Once Upon a Chef, from appetizers to dessert! Thanks so much!
I can't believe this is the first time I have ever come across a pastry crust recipe that contains baking powder. I can't wait to try it out – I hate that thing where the pastry shrinks short of the rim of the dish, even though you lovingly dock it and then rest it in 5-star accommodation in the fridge. I live in Turkey, where we can't get golden syrup (and bringing it in the suitcase is fraught with the idea of potentially very sticky clothes). Did you know it is really easy to make, just with sugar, water and a couple of slices of lemon – it's completely straightforward and probably cheaper than buying imported syrup. That nice Mr Google has some simple instructions.
And forgot to say – recipe looks absolutely gorgeous. I shall be on to the syrup-making immediately. I've even got some Bourbon in the cupboard.
If I just have light brown sugar on hand is it okay to add molasses to it to approximate the dark brown sugar called for in the recipe? Just wanted to make sure it wouldn't affect the consistency. (Also, you can ignore the question I submitted via email since I didn't initially see this comment section for the recipe. That question was the same as what I posted here). Thank you! Also, thank you for sharing your talents on this blog! I have made countless of your recipes, and they are all fabulous. I am so glad I found your website. So many other blogs I've found may draw you in with beautiful photos, but then their recipes don't live up to the hype and don't seem well-tested. I appreciate that you only share amazing content and that your recipes are so well-written. Thank you!
For the homemade Golden Syrup you said equal parts brown sugar and corn syrup. 1/2 cup of each or 1/4 cup each to equal 1/2 cup
Love everything you post. Your pie crust is excellent…love love love it! Thanks so much, Michele Glemser
I just wanted to make sure I understood the substitution for the Golden Syrup, as I am not able to see all the questions. The substitution is 1/4 cup each of brown sugar, and light corn syrup; which is in addition to what is already in the recipe separately, correct? I am not able to get the Golden Syrup here in Galveston, Texas. And, time is short so I will just substitute this time. Thank you so much for your time! Can't wait to try this!
Hi Jenn, I made your apple pie recipe and used my heritage white pearmain apples (from the 1200's in England!) I had never made a pie with them before, and they might not have been best choice because they were still a bit crisp, and the pie was dry. The crust, however, was excellent. I usually use butter, shortening, and lard, so I used lard and butter for your recipe. The baking powder was an interesting addition, and my crust did not slip at all. It was very crispy, and I wondered if the baking powder made it crisper. I used the whole 1/2 teaspoon called for even though at our high altitude I usually cut it in half. Your recipes are fantastic. Thank you for a great blog!
Do you prepare a store bought crust the same way? Freezing it and blind baking?
Does the Bourbon alcohol content cook out and just has the flavor? If not can it be omitted? Cannot have alcohol.
BTW – I am a passionate cook and baker and your website is one of my absolute favorites. It is one of my go to as is America's Test Kitchen and Cook's Illustrated…
Hi Jenn, I love all your recipes and know this will be delicious, but I can't serve anything with alcohol. Is there anything nonalcoholic that I can substitute for the bourbon? Thanks.
Love the idea of the shot of bourbon… How handy that we have a bottle of Woodford in the cupboard already. Thanks Jenn, can't wait to try it!


text:
In the past two and half years, Stackoverflow, the programming Q&A site Jeff Atwood and Joel Spolsky created has become the de facto place to go for quality answers. The success of Stackoverflow has spawned two other tech Q&A sites, Serverfault.com and Superuser.com. Jeff and company tried to host the Stackoverflow engine to allow anyone to create their own Q&A site for a fee, under the Stack Exchange white label. However it didn't quite work out the way it was intended. As Joel later wrote:
We tried making our software available as a hosted white label product called Stack Exchange. We thought that other people would create awesome sites on every imaginable topic. Some people did (yay!), but it wasn't the flood of high quality sites we were hoping for.
Essentially, we decided that Stack Exchange was failing because:
- Only people with money to burn or a business plan could create sites.
- Those people didn't necessarily have the ability to bring an audience.
In other words, it was simultaneously too easy and too hard to create a new, working Stack Exchange site.
If you are the type who keeps up with tech news, you probably heard that back in May StackOverflow raised six million dollars from a group of VC investors. This funding not only allowed the company to provide the service for free, but also to set up a filtering system for quality Q&A site proposals to be launched. You can read Joel's post on how the new Stack Exchange system works.
A few months ago while I still worked at my old job at the FCC, I started to become more involved in my freelance work for Jeff. One night, he sent me a URL to a development server and told me to take a look at it. Below is what I saw (note: at the time the content was different).
"What is this… Area51?" I asked. Jeff told me it's the staging site where people can propose new Stack Exchange 2.0 Q&A ideas. If the proposals gain enough audience and support, then they'll be launched as beta sites. "We took care of the back-end functionalities. Can you design a new look for it? And design it fast." Jeff stressed the "fast" part.
I spent the next 30 minutes staring at the existing design. Jeff told me Joel had commissioned the talented illustrator Terry Colon for the art work on the site. I never designed a site based on someone else's art work before. This was a first for me. Looking at the whimsical nature of Terry's art, I quickly got the message that Joel wanted the site to have a light hearted feel. It made sense to me since the new site should appeal to all audiences, not just techies. However designing the rest of the site around the two banners was a challenge. For one, I'm not a great illustrator. I can't add much new graphic art that matches Terry's style. Secondly, the banners themselves already drew way too much attention, and were dominating the rest of the site. Also, I felt they looked more like Ad banners the way they were positioned.
Instead of designing around the banners, I decided to make the entire site have the feeling that was contained within the banners. This way, I could break up the individual aliens and spaceships and use them throughout the site. The idea the banners conveyed was ships being launched, a metaphor for launching new sites. I decided to take the metaphor further: how about we launch to the moon? Terry already had a starry night sky in his art work. I felt it was the perfect background to use for the site. So the header would be the moonlit sky, the footer area the ground and everything in-between the site content. Not only this would serve the theme of the site, but also the design elements would gently fade in the background instead of being obtrusive.
I always pick the color palette first before I start designing the specifics. To me colors are the most important elements because they're what the brain interprets first. The appropriate colors are responsible for the type of emotion you want to evoke. Luckily for me, I didn't have to spend too much effort picking the right colors. I used the colors from Terry's artwork.
For the typeface choice, I wanted something bold and loud for the proposal titles on the homepage because they're the most important text. Also such a typeface would provide a balance to the "cuteness" of the graphical arts. After a few tries, I decided to go with the web-safe font Impact. iPad doesn't support Impact, so I used "Futura-CondensedExtraBold" for fallback.
After a few hours of pixel pushing, I was pleased with the overall look. I felt the design accomplished the goal of providing a whimsical mood and emphasized the right elements. In the next few days I collaborated with David and Emmett, the super talented Stack Overflow NYC programmers to implement the design. Area51 was launched in early June.
The screenshots above are taken from the live site. Since the first draft of the initial design, we have tweaked a lot of the UI elements. Not just how they look, but also how they behave.
Since the site went live, about 1,000 proposals have been created by the public and the site itself has been well received. Many of the proposals have been launched as beta sites. Area51 is one of the most fun and rewarding sites I've worked on. Design-wise it was a challenge since this kind of design isn't my typical style. I'm very thrilled the site is being used by 12,000 registered users to create useful Q&A sites. You can see all the new beta sites at Stackexchange.com.
Here are some of my favorite Q&A sites, check them out!
Here's one of the initial design concepts I canned. As you can see, it suffered from "over design."
Best use of Impact I've seen in a long while. It looked fresh yet familiar at the same time. Well done!
Nice to read your thoughts and learn more about your design process Jin!
Whimsical is definitely the right term for this design. The cartoon illustration trend continues! It certainly works for this site and who it is targeting but I wonder when it will end. It really reminds me of the "robotech" flash design trends of the late '90′s.
That said, you did a hell of a job incorporating the illustrations into a whole design with a terrific colour-scheme and font selection. The moon header pushes the eyes down to the content without being obnoxious and the UFO balances out the Area51 logo.
Great job, Jin!
BTW have you ever checked out meomi.com? They're the super talented and productive designers/illustrators whose most widely known creations would be the Vancouver 2010 mascots. Play around with their site for a bit and tell me that is not the absolute definition of "whimsy"!
Question: Back to the illustration trend… what are your thoughts on it and how much longer do you think it will last? It seems to have really started about 8 years ago in Japan and is peaking right now, IMO.
@David, thanks! I think it worked out well, at first I was a bit concerned about readability.
@Jad, thanks!
@Will, thanks for sharing meomi.com. I haven't heard about them before. Their style is lovely.
Re: illustration trend, to be honest when I was designing the site I didn't think what I was doing was "trendy." Terry has been doing web illustration work since the mid 90s. You can see his past work on suck.com. Even for illustration, I consider his work as "timeless." He has a unique style, plus the subject matter of Area51(aliens, tobots and spaceships) is something that will never get old IMO.
It's always a pleasure to read someone's design process, great read Jin!
@Janko, thanks! I need to write more of this type of posts!
As a developer, it was enlightening to follow along with a designer in the creation process for Area51. Kudos on the great work here and thanks for sharing.
Enjoyable read. I always like to read about the process from start to finish.
You've done a good job!
@Chris, @Alex thanks!
[...] work hard to get the job. The first work he did for Stack Exchange. His debut was Area 51, which he created in one night! Next came Super User, and then the Stack Exchange 2.0 sites. Today, he's designed 27 [...]
[...] hard to get the job. The first work he did for Stack Exchange. His debut was Area 51, which he created in one night! Next came Super User, and then the Stack Exchange 2.0 sites. Today, he's designed 27 [...]
[...] work hard to get the job. The first work he did for Stack Exchange. His debut was Area 51, which he created in one night! Next came Super User, and then the Stack Exchange 2.0 sites. Today, he's designed 27 [...]


text:
Johnny Cash's Childhood Home Considered for National Register of Historic Places
November 28, 2017
By Scott T. Sterling The boyhood home of music legend Johnny Cash is being considered as a nominee for inclusion on the National Register of Historic Places. The Arkansas Historic Preservation Program's review board will meet this Wednesday (Nov. 29) to consider 14 state properties for nomination to the list of the nation's historic places, including the Cash home (via NY Daily News). Related: Johnny Cash Bike Trail Christened in Folsom California Cash's childhood residence was built in 1934 in northeastern Arkansas city of Dyess, just 30 miles northwest of Memphis, Tenn. The home and 40 acres of adjacent farmland was given to the Cash family as part of a federal government economic recovery program during the Great Depression. "They go through a rigorous internal determination of eligibility before going to the (Arkansas) board, so if a nomination makes it through both of those processes, it's definitely a property that should be listed," explained Preservation Program spokesman Mark Christ. "The house retains much of its original 1930s vernacular/Colonial Revival design," the nomination form says. "The property retains the feeling of a farmhouse from the 1930s-era Dyess Colony." The home, which is under the control of Arkansas State University, only qualified for the nomination after a 2014 restoration project that brought it back to its 1934 appearance, according to director of ASU's Heritage Sites, Ruth Hawkins. Previous owners who purchased the home from the Cash family in 1954 installed paneling, wallpaper and modern tile flooring, all of which had to be torn out. Thankfully, most of the original material was still intact.


text:
Skip to 0 minutes and 2 seconds SPEAKER 1: Accessible design for everyday living - looking inside our homes.
Skip to 0 minutes and 9 seconds In the home, what devices are difficult to use, or in some cases, completely inaccessible? Do you remember in the first week of the course what was said by Neil? He talked about his perception, as a blind person, of washing machine controls. Let's take a look at some domestic appliances. What do you notice? First, a washing machine.
Skip to 0 minutes and 37 seconds Next, a cooker.
Skip to 0 minutes and 42 seconds And finally, a microwave oven. All these devices tend to have small screen displays for feedback. This means that to programme the appliance it is necessary to check what is displayed. Obviously, this is impossible for people who have no or very little vision. Yet blind people like Maria are mothers and housewives and everyone needs to eat and keep themselves looking presentable with clean clothes.
Skip to 1 minute and 12 seconds They are also difficult for other reasons. Tall people may not be able to see the display comfortably. People who are shorter than average or sitting in a wheelchair may not be able to see the display because of the angle they are viewing from. Nor are all problems to do with the display. Another issue is that of function overload. Most home appliances these days are extremely feature rich, which may be desirable for marketing purposes but doesn't help with the usability or accessibility. Even simple appliances like toasters may have many settings.
Skip to 1 minute and 52 seconds SPEAKER 2: As an older person, I need my reading glasses and good light. But I also need to remember what I should be doing.
Skip to 2 minutes and 7 seconds SPEAKER 1: Already we can see that there are some lessons to be learned. For example, don't rely only on a small screen display for outputs but have other sources of feedback such as audio or at the very least ear cons such as beeps and buzzes. Do the controls have to be located on the appliance? Maybe they can be accessed straight from your favourite mobile device. That way it can be held at a height that is comfortable for the individual and with an adjustable size and visibility of the interface controls to suit them.
Skip to 2 minutes and 39 seconds The display could also work like a screen reader reading aloud what is on the screen. Also, other types of input could be used instead of touch, such as talking to the device with voice recognition software. As you can understand, these are all accessibility features that you have learned about in previous weeks. There you saw them in other settings such as in your computer or mobile devices. So why not apply them to household appliances as well?
Accessible design for everyday living: looking inside our homes
In this video we consider devices, such as washing machines, cookers and microwave ovens and how there could be alternatives to the way we could access their controls.
People who are blind or visually impaired like Maria or who have lost confidence like Monika face challenges on a daily basis and would benefit by being offered easier access to their devices in the home.
Have a look around your home. Count the number of electronic appliances you have and let us know the percentage you feel have complex and inaccessible controls and tell us what they are. How many of those controls do you actually use?
© This video is created by The University of the Aegean and licensed under CC-BY BY 4.0 International Licence. Erasmus + MOOCs for Accessibility Partnership.
© This text is a derivative of a work created by The University of the Aegean, and licensed under CC-BY BY 4.0 International Licence adapted and used by the University of Southampton. Erasmus + MOOCs for Accessibility Partnership.


text:
Tropical Pineapple Dip – a statement on any platter!
Since moving to the Tropical North I've embraced all things pineapple (well the motif anyway as, if truth be told, I don't actually like the taste very much) and you'll find them in some shape or form in most rooms of our house. In fact it inspired Peregrination Gourmande to write this post after her stay with us. But this post is about a Tropical Pineapple Dip that I made as a bit of a joke when friends visited but it turned out to be ok – so much so that I even enjoyed it!
The first thing to note about this Pineapple Dip is that it's authentically retro including the use of onion powder. It makes an impact in both looks and taste. It's also very easy to make and because it can be made ahead it fits into my style of "easy entertaining" as well.
I cut a pineapple in half and scooped out the middle. Cut it like you would a mango and then use a spoon to scoop out the flesh.
From there it's a super simple process. I.e combine all the ingredients into a blender or Thermomix and blend until smooth. Put back into the pineapple and chill in the fridge until you are ready to serve. It's quite rich so you don't need too much of it but it's definitely a statement in a grazing platter!
For the left over half of the pineapple? Well that makes for a great Pina Colada or for a healthy option how about this Pineapple Ginger Juice?
- 250 g cream cheese, softened
- 1/2 pineapple, flesh only, scooped out of the pineapple and cut into chunks
- 1 tsp onion powder
- 2 cloves garlic, peeled
- Cut the pineapple in half, set aside one half and with the other cut 1/2 cm in from the edge in a grid pattern & scoop out the flesh.
- Put the pineapple flesh and all other ingredients into a blender (Thermomix Speed 7 / 8 Seconds) and blitz until smooth.
- Put the dip into the scooped out pineapple and chill in the fridge until ready to serve
Recipe adapted from Epicurious
As we are surrounded by pineapples up here we've also used them as vase's before. This was one of the centerpieces at my daughters "Pineapple Flamingo Party"! As you do.


text: Say goodbye to chest-highs in your soon-to-be-favorite, full-time fishing pants. Simmsäó» new FreestonesŒ¬ Pant features a TorayŒ¬ QuadraLam䋢 perimeter that breathes easy, bucks water, and bushwhacks with aplomb. Angler appreciated architecture includes articulated engineering, with center leg-seam construction that prioritizes comfort and fit. An integrated waistband activates on-demand adjustability. And hourglass stockingfoot patterning eliminates excess bulk for a streamlined fit inside your wading boots. Simmsäó» best warranty in wading comes standard.


text:
If you're going to an Elizabeth Taylor event at Bulgari, wouldn't you wear your fanciest caftan and most tremendous bejeweled turban? I would. And of course I would bring my talented, alcoholic sometimes-husband, so I would have someone at whom to throw my drink at the end of the night. There were no turbans at this event, but here's hoping someone got a drink tossed face-wards.
[Photos: Getty]


text:
Marble is one of the latest trends in food service and is the perfect companion to olive and acacia wood on buffets and displays.
The platters are made from 100% pure marble that's tough, hardwearing and a unique take of table presentation. The natural properties of marble allow the platters to stay cool for serving cold meats and cakes, ensuring your food stays fresher for longer. The non slip feet ensure the platters stay in place preventing accidents and breakages.
|33cm / 13 Inches
|Box Quantity
This product has not been reviewed yet.
Please note it is customer responsibility to provide the correct delivery details and contact phone numbers. Failure can result in delays and returns, and in certain circumstances charges may apply for re-delivery.
All orders over £50 nett of VAT are free from delivery charges for UK mainland customers. We usually offer a 1-3 day delivery on stock items, but we currently are experiencing delays due to Covid 19, Please read basket message carefully. Any items that are not standard stock items may take up to 5+ days to arrive. An estimated delivery date will be displayed at the checkout and is dependent on the items ordered. In some rare circumstances, there may be an increased delay but we endeavor to inform you as soon as possible. If you have a query regarding stock, please call before placing your order.
For any orders that are not UK Mainland, namely Scottish Highlands, Islands, Northern Ireland and the Republic of Ireland, an increased carriage charge is applied and orders will be subject to carriage charge regardless of order value. No free carriage option is available for non-UK mainland areas.
The following postcode prefixes are subject to a £17 +VAT carriage charge:
KW1 to KW14, AB31 to AB38, AB40 to AB56, IV1 to IV28, IV30 to IV32, IV36 to IV40, IV52 to IV54, IV63, PA21 to PA38, PH4 to PH41, PH49, PH50, BT1 to BT94.
The following postcode prefixes are subject to a £25 +VAT carriage charge:
HS1 to HS9, IV41 to IV49, IV51, IV55, IV56, KA27, KA28, KW15 to, KW17, PA20, PA41 to PA49, PA60 to PA78, PH42, PH44, IM1 to IM9, GY1 to GY10, ZE1 to ZE3, PO30 to PO41, TR21 to TR25, JE1 to JE5 and any other non UK mainland postcodes.
European Delivery
We offer delivery across Europe at a low delivery charge. For all orders of one parcel under 20kg of weight, the rates below apply. For any orders over 1 parcel and over 30kg in weight, a surcharge may be applied. This is calculated on a per order basis and we will inform you before the charge is made.
Zone 1 - £20.00 - Germany, France, Netherlands, Belgium and Luxembourg
Zone 2 - £25.00 - Austria, Denmark and Switzerland
Zone 3 - £30.00 - Czech Republic, Italy, Slovakia and Spain
Zone 4 - £35.00 - Finland, Portugal, Sweden, Poland, Estonia, Hungary. Slovenia and Croatia.
Zone 5 - £70.00 - Latvia, Lithuania, Bosnia & Herzegovina, Serbia, Iceland, Bulgaria, Romania, Norway and Greece.
International Delivery
For any orders outside of European, we do not currently offer a set delivery rate. The cost for delivery is calculated on a per order basis and will be communicated after the order is placed. If your country is not currently listed, please email or call to get this added.
For European and International deliveries, we cannot accept responsibility for damages in transit. Therefore we cannot always offer replacements for damages due to the high carriage charges. We will refund in full for all damages occurred, once proof of damage has been provided.
Orders can be cancelled anytime until the order has been dispatched. You can cancel your order by contacting us through email or phone. Once an order has been dispatched it cannot be altered or changed. Returns can only be authorised by Crosbys Catering Supplies.
Please see our Delivery & Returns page
Payment can be made by Debit or Credit card or using your PayPal account. All payments and details are securely and safely processed through our payments providers SagePay and Barclaycard. No card details are shown to us or our providers.
You also have the option to save your card details at checkout for faster processing next time you visit. Your details are NOT stored by us or our payment providers. A technology known as Tokenisation masks your details so no-one has access to them.


text:
What's the Story (Sunday) Morning Glory?
Thursday, April 16th, 2015
on behalf of Commsworld
Edinburgh PR agency shows why the 'Day of Rest' is still one of the most valuable times to score media coverage
IT'S ONE of the rites of passage of childhood – questioning why our parents would want to spend hours nursing a cuppa while poring over an enormous stack of Sunday papers.
However, you don't have to get too much older before you realise the sheer self-indulgent luxury of sitting down to flick through the Sunday supplements.
That's when you realise exactly why it is a tradition that has passed down the generations and is still very much alive today. Indeed, it's a tradition that is still carried out by some of the younger account execs here at Holyrood PR in Edinburgh.
They claim to happily dedicate a few hours on a lazy Sunday morning with their partners divvying out the sections which interest them most, like sport, style, food & drink, pop culture, news, finance and property to name but a few.
All of which demonstrates exactly why our public relations agency places such importance on achieving Sunday newspaper coverage for clients – since readers have more time to savour and soak up the messages they get from a Sunday title.
There are other benefits too. Often a story which appears in a Sunday newspaper will end up getting followed up by other media on a Monday, delivering multiple bites of the cherry and yielding extra value for clients.
So here's a quick round up of some memorable recent Sunday newspaper hits we've racked up for grateful clients
Making it easy like Sunday morning for Thames Water
First up is one of Scotland's most widely read Sunday's, the Scotland on Sunday. The paper was the perfect platform for our award winning agency to announce Thames Water Commercial Services big expansion plans to attack the water market in Scotland.
After a hugely successful first year Thames Water Commercial Services announced that it would treble the size of its Scottish operation to grab a greater share of the £330million non-household water retail market.
The exclusive piece, supported by some vibrant photography, looked fantastic on the front of the Business section of the paper and was followed up by the Edinburgh Evening News, several online business titles and some key utilities titles the following week.
Chill out tunes for a chill out Sunday
Legendary DJ Moby achieved superstar status in the 90s thanks the chill out vibe of his breakout album, Play – the perfect soundtrack for a lazy Sunday.
So it was fitting that Moby featured in another major feature we secured in Scotland on Sunday – this time on behalf of Scots-born Hollywood actress, Louise.
Holyrood PR account exec, Ross Stebbing secured a half page feature after pitching a story about Louise's foray into the production world with the formation of her very own company Stormchaser Films.
The story also included a major mention of the actress's latest movie venture, Intruder, which has a starring acting role for Moby.
Reaching a potential audience of around 110,000 readers, this wasn't a bad way for these clients to round up their week.
Putting on the Sunday style
Actress Louise has gone on to feature in a stack of important Scottish Sundays, including the Sunday Express which featured here in a 'top five ones to watch' alongside stars including Karen Gillan.
The feature was part of a double page spread which firmly positioned Louise as one of Scotland's fastest rising acting talents.
With a bit of Holyrood PR help, the Sunday Post also devoted a significant space to the actress. Louise's announcement that she will be producing a movie in Scotland made for a great story about the "untitled Scottish horror story".
So good, in fact, that the paper placed the exclusive story on the prized page three slot which is most widely read by its 470,000 loyal readers.
Meanwhile, the Sun on Sunday also produced a glamorous double page spread and exclusive fashion shoot with Louise where she chatted about what life is really like in Hollywood and her many A-list experiences with seasoned professionals in the acting world.
Next up Louise landed the sought after cover in the Seven Days supplement of Scotland's most read paper, the Sunday Mail, which reaches 1.1 million people every week.
That story told the world how a school visit by HM the Queen inspired Louise's journey to become an actress and also listed the major movies which she will feature in throughout the year.
It's a weekend – not a weak end
A day of rest it may be, but Sunday also proved to be the ideal day for our client Commsworld to explain one of the biggest announcements in the company's history.
The network communications specialists, in partnership with Cityfibre, announced an incredible project that will see Edinburgh become the largest Gigabit city in the country with 150km of ultra-fast pure fibre network.
The benefit to the city and the businesses within it will be huge as network and internet speeds could be 100 times faster than the UK's average.
With that kind of clout, the story had already made a splash in the daily news and business pages – but the Sunday papers offered the ideal chance to take the story on a step further.
Separate articles in both Scotland on Sunday and the Sunday Times helped Commsworld to explain exactly what the rollout will mean to Edinburgh residents and businesses.
Find out how our PR agency in Scotland can help you to win – seven days a week.
So there we have it, proof positive that Sunday newspaper are a fantastic outlet for clients with interesting stories to share.
We'd love to help your business find out how it can enjoy the spoils of media coverage on a Sunday – or any other day of the week. We're a chatty bunch so get in touch by phoning 0131 561 2244 or fill in the simple form below and we'll get straight back to you.
Private: Vickie Henry
Vickie Henry is a part of the expert PR team at the award-winning Holyrood PR, public relations agency in Edinburgh, Scotland.
The PR agency works with businesses across Scotland.
As well as providing media relations, crisis communications, Holyrood PR also offers PR photography, affordable video for businesses, social media services and strategic content delivery for businesses.
Related Posts
£430k funding boost to improve lives of vulnerable people
Monday, October 26th, 2020
Comments Off on £430k funding boost to improve lives of vulnerable people
Dental group gets back on the acquisition trail
Monday, October 26th, 2020
Comments Off on Dental group gets back on the acquisition trail
Spooktacular array of activities on offer for pensioners at care home
Monday, October 26th, 2020
Comments Off on Spooktacular array of activities on offer for pensioners at care home
So how can we help?
Benefit from business videoAction!
Find out how affordable video can bring a host of benefits to your business.
Make an impact with PR photographyFind out more
Every story can be told better with pictures. Discover our affordable, high-impact photo packages.
If you have any comments or questions, please contact us.