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Category: Flowers
Seeds, Round 1
We've learned firsthand that not all plants are long for this world (RIP basil & corn salad). A couple of weeks ago, we transplanted our first crop of seedlings to the outdoor raised beds (minus the tomatoes, they remain inside til we're sure it's warm enough – per our research and all of our friends' suggestions.) This means that we pushed peas, hot peppers, bok choy, spinach, basil, mache verte, and radishes out of the nest. Here are a bunch of them just before they went into the ground:
The planter furthest from the house we left most empty (for tomatoes) and put a row of basil on the end (because it makes sense to keep the tomato and the basil together, gastronomically speaking). The middle planter got mache verte, baby bok choy, and spinach (in that order). The planter closest to the house holds hot peppers and radishes (in the front) and a row of peas (in the back).
I'm sad to report that the mache verte and the basil did not make it 😦 Both wilted and disappeared (almost as if the plants had never been there). The spinach is struggling. The peppers are not flourishing, but they seem ok. The peas are making a come-back. And the baby bok choy and radishes are the real winners – they're doing great!
4.28 radishes looking great:
4.28, questionable spinach:
4.28, baby bok choy:
Peas, peppers, 4.28:
So that is, in a nutshell, where the seeds from round 1 stand.
The tomatoes remain inside. I've noticed that the Brandywine tomatoes seem to be having the hardest time – so we started a few more from seed a couple of weeks ago (just to be on the safe side).
The tomatoes:
Also outside, the cilantro. The cilantro used to look like this:
And now looks like this (at the top – the smaller plants in the front are chammomile):
Lastly, the sunflowers… which used to look like this:
Also, the nasturtium, which I'd all but given up on… finally sprouted. I must have planted them outside just over a month ago. Just this week I FINALLY saw them emerge. I had no idea flowers could take so long to sprout. I'm really happy (they're one of my favorite flowers!) that it looks like we'll be seeing their happy orange faces in the space between our raised beds. Success.
I planted these because they're pretty… but it bears mentioning that they are another edible in the garden. Oftentimes people find the bulk of the plant too bitter, and so stick with only the petals – but they can be used in a variety of ways in the kitchen.
One website (www.herbalgardens.com) shared the following recipes:
Stuffed Nasturtium Flowers
Mix 8 ounces softened cream cheese with 2 Tablespoons finely minced chives or other herbs of your choice. Stuff the mixture into nasturtium flowers and place on a tray that has been lined with nasturtium leaves. Serve at room temperature.
Nasturtium Vinegar
1 cup nasturtium leaves, flowers, and buds
1 pint champagne or white wine vinegar
Place the ingredients in a clean clear glass jar or bottle. Tightly seal. Let sit for at least 3 weeks before using. Place a new nasturtium in the finished bottle for decoration, but you should make sure the vinegar always covers the flowers or they will mold. Makes 1 pint vinegar to use in salads, sauces and flavoring in other dishes.
Nasturtium Lemon Butter
This lovely butter has a mild lemon/pepper flavor and a colorful appearance. It is wonderful on fish, chicken and vegetables. This is also great on those small party breads, pumpernickel especially.
1/2 cup unsalted butter softened
1-2 teaspoons grated lemon peel (according to taste)
1 tablespoon lemon juice
3 tablespoons finely chopped nasturtium blossoms
Mix all of the ingredients well until smooth and well blended. Refrigerate or freeze until ready to serve. Makes 3/4 cup flavored butter.
Pickled Nasturtium Seeds
Use green nasturtium seeds, and in picking retain a short length of stem on each. Lay the seeds in cold salted water for two days (two tablespoons salt to one quart water), then place them in cold water for another day. Drain well and place the seeds in a glass jar, cover with vinegar heated to the boiling point, and close the jar tightly. In a few days the seeds will be ready to use. They are an excellent substitute for capers.
I've also seen them in stir fry, cooked with pasta, or used as a garnish in a variety of ways. (Particularly lovely: on top of a cupcake)
And then I stumbled upon this recipe for nasturtium mayonnaise (I wonder if the mayonnaise-only store that just opened in my old 'hood is going to have this!…. yes, a mayo-only store… WTF).
Nasturtium Mayonnaise
makes 8 servings as a sauce for fish
T his recipe is the perfect compliment to chilled summer salmon, or any fish, fresh off the grill. Also makes a great spread for tea sandwiches, or any sandwich needing some zip.
1 cup mayonnaise
1/4 tsp. finely minced garlic
2 tsp. coarsely chopped capers
1/3 tsp. grated lemon peel
2 tsp. chopped nasturtium leaves
Combine all ingredients. Keep chilled until ready to use.
Shopping trip & What's Going On In The Garden
Today, Ken spread his seed all over the yard. His grass seed. He was explaining to me during our bike ride to the gardening store in Red Hook that he used a mixture of shade-loving grasses and Kentucky Blue Grass. He'll have to blog more about this himself – because grass isn't really my thing.
Anyway, after he seeded the lawn, we went to Chelsea Garden Center (which is not in Chelsea, but in Red Hook.) Specifically, I wanted to get some window boxes to hang on the bars that cover our windows. As it turns out, the boxes hook nicely on to our fence, and now that I know this we need to get about 7 more. The added space they'll afford us will double the kinds of plants that we can have – so I'm excited to get a) more flowers to attract bees & butterflies and b) some smaller vegetables (cayenne peppers?).
We purchased two window boxes, 3 sizable pots (most likely for my kale, mustard greens, and cress – when the seeds come), one sage plant (because I read they attract bees, and we don't have any sage in our pretty extensive herb collection), one shade marigold, five seed packets and 3 ferns. The ferns are now planted behind our wine bottle garden edging in the back (depicted below). They'll love the shade and I hope that they fill in quickly and give the back part of our yard a distinctive woodland feel.
The sage is in one of the window boxes, and I have to decide what to put with it – maybe some more herbs? Maybe some small peppers? One entire window box is going to be devoted to the yellow & red strawberry seeds I already purchased. And then we'll go from there…
I'm excited about the seeds I bought. They're flowers; and this really goes back to my "roots" gardening in high school, when I pretty much just put flowers in random places around the yard and hoped they'd take off. Now that we have a vegetable and herb garden, we will want to attract pollinators – so I appreciate the flowers for the very important purpose they serve. I did some research and determined that good plants for attracting bees & butterflies are agastache, salvia, & lamb's ear (obviously, among others); and good plants for repelling mosquitoes are marigold, citronella grass, and horsemint (among others.) A lot of these plants weren't available at the store, but I got a shade marigold plant, agastache seeds, and seeds for both French marigolds and African "Crackerjack" marigolds. I also got a packet of gaura seeds (called "butterfly gaura"), which look pretty, delicate, and white and expressly say that they are hearty plants and attract bees and butterflies. Lastly, I got a packet of Icelandic poppies. I LOVE POPPIES and the variety I got appears mixed in color and ruffled in its petals (my preference is for the classic, clean red poppies – but, whatever). I seeded the poppies just along the edge of our above ground planters Ken built, hoping they'll add color and attract bees. The planters are made with treated wood, so they should be okay in the rain. They are also staked into the ground in the corners, so they should hold their shape.
We had planned on putting some of our seedlings in the beds today – but time got away from us, so we plan to tomorrow. Here are our babies, sitting outside getting acclimated to the cooler air:
These are dill, basil, bok choy, mache verte, radish, spinach, hot peppers, peas, and three kinds of tomatoes. I think all of these are going into the ground tomorrow (April 8), except for the tomatoes. We have thyme growing inside, which isn't ready yet, and some back-up plants. And our squash seeds seem to be failing indoors – so we're going to put some of them directly into the ground.
Existing Plants:
While outside, I took stock of what's been going on in the garden. The wisteria is beginning to bloom (picture these interwoven throughout the already-blooming cherry blossoms – it's really something to see):
Some of the rose bushes already have buds!
Our onions already look close(ish) to being ready to harvest!
The iris bulbs we planted (in the completely wrong season – they should have been done in the fall) look like they are going to come up:
We noticed the fig has some tiny figlets on it already, and we transplanted it in the hope that it will happily grow near the back of the yard and not become a fully established tree in the front where it makes no sense to have it.
We also transplanted one of our seven roses to a pot out front, to make room for the gooseberry bush I hope I'm able to grow. I'm not sure it's going to make it. Some of its younger leaves look wilted after the transplanting. We watered it and fed it compost and have our fingers crossed.
And our many mints, lavender, and rosemary are doing just fine.
The sunflower seeds I planted are sprouting – so excited!
And the chamomile and cilantro seeds I put into one of our window boxes two weeks ago have started sprouting as well.
FINALLY, I planted a shady flower mix around the back edge of our yard (which, last year, was a wasteland) and these seeds seem to have taken off! I'm really looking forward to life & color back there this year.
To find out more about plants that repel mosquitoes, click here.
To find out more about plants that attract pollinators, click here (NYT) and here.
My friend's Brussels Griffon, Max, helped me to blog this, as I was dogsitting him this weekend. He has a blog and you can view it here. 🙂
The Roster
I ordered a few more seed packets online today, thinking that we didn't have an eclectic enough mix of things to eat and look at. Now that there are so many plants in the mix, I think it's a good idea to catalog them, while noting some tips on spacing and size. This will help us make sure that when we plant our baby plants outside in the next week or two, that we put them all in a place that makes sense and where they will fit as they continue to grow. For example, I hadn't quite appreciated that the tall telephone garden peas can grow up to 6 feet tall! Clearly they are going to need something to climb (I haven't yet decided if I want to use a pole or some kind of netting) and should probably be separated from the tomatoes, which are also going to be imposing.
Corn Salad / Mache-verte D'Etampes – (So excited about this one!) Will yield rosettes of 4-8″ in diameter, and should be planted in rows about 10″ apart. How close the plants are kept to each other will, to some extent, determine the size of the rosette.
Garden Pea (Tall Telephone) – Can grow up to about 6′ tall (though I read some reviews on the site I purchase seeds from, and people reported their vines growing even taller) – will require a structure for them to climb.
Spinach Monstrueux de Viroflay – space 6- 12″ apart, in rows 18 – 24″ apart. These leaves can grow up to 10″ – but if snipped with scissors, so as not to disturb the heart of the plant, they should produce for a while. Spinach loves nitrogen and will require a rich fertilizer.
Oriental Greens Ching Chang Bok Choy – This is a baby bok choy, so it will only grow about 5″ tall. Space 6-12″ apart, in rows 18- 24″ apart. Harvest at 5″ tall. And they produce early, so be prepared.
French Breakfast Radish – Thin to 2″ apart once the seedlings are established, and they prefer cool weather (so sow the seeds as soon as the ground is workable). The other interesting thing I learned is that they shouldn't be planted where lettuce/cabbage was planted the prior year, or they will be more susceptible to root-eating, nasty insects.
Onion, Noordhollandse Bloedrode – These survived the winter, so we don't have to re-sow. I did, however, just learn that they are ready to harvest when the plant is about the thickness of a pencil and falls over at soil level.
Summer Squash (Greyzini Zucchini) – Sow seeds about 36″ apart. Our one viable seedling was accidentally squished, so we are going to put some of the remaining seeds right into the ground this weekend and hope they take. These grow quite large, and what I'm reading recommends planting them about 24″+ apart. That seems like a lot of space for squash… so we might have to move these to outside of the raised beds.
Basil – 6- 12″ apart, and thin the plants when they are about 2″ tall. Basil doesn't love the cold and won't come back next year. But the most important thing to note is that once a stem flowers, it will stop producing leaves. So flowering stems should be pinched off to encourage more leaf growth.
Cilantro – These were started in a window box, and though they recommend that they stay about 6″ apart, I planted them slightly closer (probably about 4″ apart), with a row of Chamomile running parallel. We'll see how it goes. In cooler climates the cilantro will be productive only for about 6 weeks, and should be sown every 2-3 weeks to increase the length of the crop time. The taller the plants get, the fewer usable leaves they produce. It actually sounds like cilantro can be a tricky one to cultivate, so I'm keeping my fingers crossed that we are successful because I LOVE cilantro. (I just read on another blog that cilantro seeds are used to "flavor European pastries and breads, liqueurs, gin, and middle-eastern coffee" – so we will definitely have to try this re: liqueurs/gin, coffee, and bread (now that we make our own bread… sometimes).)
Chamomile – Full disclosure: I bought chamomile because it's pretty, I have no idea what we are going to do with it. The plants prefer the sun, don't require a lot of fertilizer, and would do well with a 12″ pot all to themselves (so I've definitely squished them in too closely in the window box I started them in; but it's not a big deal and I've noticed them sprouting today, so I'll just plan on transplanting them.)
Thyme – 5 seeds every 10″ and thin them when they become about 1″ tall. The thinning isn't really an issue for us, since we started them indoors and have already selected the heartier ones and transplanted them to larger containers. Full sun/minimal fertilizer, and plan to harvest this herb around mid-summer.
Reisentraube Tomato – These will grow to about 4-6′ tall. (And it's name means "Giant bunch of Grapes"!) If planted in a pot, include only one plant per container. We were planning on putting them in one of the raised beds, so we'll probably select the heartiest plant and do it that way.
Black Krim Tomato – These should be ready to harvest early summer, and will require 3-5′ of space. I also just read that they have a naturally salty taste and so do not require salting when eating – hmmmmm.
Brandywine Tomato – Same shizz as with other tomatoes. Tomatoes, in general, shouldn't be the first plants to transplant outside (if started indoors) – they are on the delicate end of the plant spectrum. The Brandywines, it seems, can grow anywhere from 3 to NINE feet tall.
Hot Pepper – These are warm weather plants and should be planted about 12-18″ inches apart. I don't like spicy food much, so I'm kinda secretly hoping these pepper seedlings we have wind up kicking the bucket. They'll be pretty, but I don't want them popping up in my tomato sauce.
AND, as of today, the following seeds are on their way (from Baker Creek Heirloom seeds, cuz they rule):
Blue Curled Scotch Kale (this is supposed to be one of the smaller kales, so I'm hoping we can squeeze it in one of the raised beds – if not, I'm envisioning some larger pots with a few kinds of veggies inside, which will be pretty and very hodge-podge in the style of British gardens.)
Southern Giant Curled Mustard Greens (Ken is gonna kill me, as these grow to be like 2′ tall – but this variety won some kind of farmer's award once and will undoubtedly be lush and delicious.)
Yellow Wonder & Red Wonder Wild Strawberry (These are going directly into window boxes that we are going to hang on the bars across our back window. They'll be tasty and pretty and won't mess with the valuable and sparse real estate left in our raised beds.)
Bleu de Solaise Leeks (I actually got these not to plant now, but to fill space in the beds later in the season because they're really hearty and can be harvested almost into winter.)
Wrinkled Crinkled Cress (Despite the nursery rhyme name, I think cress is great and we will be glad we have it. It's a spicier-flavored green. And I am planning on putting this one in a pot all its own.)
Giant Cape Gooseberry (This is actually going to be an experiment. I'm toying with the idea of moving one of our rose bushes (one of the smaller ones) to a large pot by our front door (could work?!) and growing a gooseberry bush in its place. I don't know a lot about them. They sound neat and I'm a sucker for things that remind me of and/or are directly named after animals. If it works, they are tangy and taste vaguely of pineapple – and that would be rad.)
Ali Baba Watermelon (We, in fact, have nowhere to put this guy, but I couldn't help myself. Plus, in trying to learn more about it, it came up on a list of "Three Great Watermelon Varieties To Plant Before You Die"… come ONnnnnnn, I couldn't say no to that.)
Garden 2.0 (2012)
What's most exciting about this year's garden is starting from scratch, starting to make it ours, and learning as we go. It was great last year to have inherited a fixer-upper, and to have reaped some extra veggies as a result. But, this year, I'm looking forward to seeing what we can do on our own.
Some of it requires some vision and planning (and charting), but there's definitely a significant dose of "plant some stuff and see what happens." For example, we are keeping these charts of our seedlings, so that we know in which sections we planted them and when:
We bought a seed-starting kit, and if you're reading this I also recommend saving any tiny plastic containers you can (they're all great for seed-starting). I, for one, eat a lot of raspberries and blackberries and we've found those plastic containers – which happen to come pre-perforated at the bottom- perfect for starting seeds.
One of the two seed starting kits we used was from Burpee (and a lot of people I've spoken to you have used this, with success, as well.) And we purchased a different, but similar one, at Sprout Home Brooklyn (the best place on earth if you like to garden or just like plants, in general.)
We've also learned (quaint and a fun DIY) that you can start your seeds in eggshells and newspaper (though I've read about both being less-than-ideal, so we stuck with what we bought at the store and what plastic containers we recycled from home.)
Here's the rundown of the new plants we are growing from seed or have already sown in the yard.
Black-eyed Susan vine
Hot Pepper
Summer Squash
Tomato (Black Krim, Reisentraube, and Brandywine)
Bok Choy
Mache-verte D'Etampes (Corn Salad)
Garden Pea
And, though I'll write more about our process for growing seeds indoors later, here is what some of our baby plants look like after having been transplated from the seed starting kit to larger containers – but before being transplanted to the beds outside.
We've also seen reappearances of three different kinds of mint and our lavender! It's an herb-heavy garden, and I'm hoping to get (maybe) some Kale in there, at least, and some strawberries in a window box. The other secret dream is a berry bush – but having failed at cultivating a blueberry bush in high school, I know how tricky those can be.
We also have two seed mixes that we plan to strategically place in the yard. First, there's a wildflower shade mix that I've already spread around the back perimeter of the yard (where it's mostly shady all summer on account of the cherry tree & wisteria – and thus normally a mud pit). Second, and my favorite, are two vials of "Colorado Wild Flowers" that were gifts to all of the wedding guests at a wedding we attended near Aspen this fall. These were gorgeous but, I recall, sun-loving, so we are going to try to grown them in pots – which will hopefully appear haphazard, rustic, and charming 🙂
The roses
On last count, I think we have seven rose bushes in the yard. When we finally cleared away the vines and weeds last August, some of them weren't looking so healthy (mostly just spindly, thorned branches w/out leaves), but this year they appear to be coming back healthier and fuller, so we'll see how it goes. I was stoked to discover that they are all different colors – and did my best to photograph them as they continued to bloom into October.
The above is the first bud we had after we moved in. I couldn't believe how lucky we were to have moved into a place with actual rose bushes of my own. Years ago, working as a landscaper, I used to spend entire days with a fanny pack full of twist ties and a ladder, training clients' roses to climb across their trellises and cover the roofs of their houses (and guest houses). I learned about the dreaded black mold and about how one of the best defenses against it is a completely-organic (provided the soap added is also so) spray – as opposed to thoroughly toxic alternatives.
To control black spot on roses: Use Baking Soda!
Mix two tablespoons of baking soda into a gallon of water and add one squirt of detergent or soap to the mix. The soap acts as a spreader-sticker to help keep the baking soda on the leaf. The mix should be sprayed onto the rose leaves – both top and bottom – to establish an alkaline leaf surface that will prevent the fungus from establishing itself. This will have to be repeated after a rain as the rain will clean the leaves allowing the fungus a clean leaf to colonize. This mixture will last about a week in normal practice – the dew will wash it off and wind action will abrade it. (Learn more here)
As a sometimes not-so-daredevil sort of a person, I'm still proud of being the only person on our three man crew who was comfortable standing on the top rung of the ladder and creeping around on a roof without any safety precautions (except my cat-like reflexes).
This was our first full bloom. Kinda fuschia. Really vibrant.
These are the blooms on some of the smaller plants that we rescued from near-strangulation by weeds and, primarily, morning glory vines (really pretty but total infiltrators.)
And bright red!
The above picture is our garden a few days ago (late March). In an effort to nurture and control the roses, Ken built these tiny trellises and attached them to the fence. I'm hoping we can add more and grow the roses across the fence (instead of straight up and out like messy rose branch spears or across the ground/waiting to die.) We're already off to a good start – they're green and healthy, and their new growth is pliable and easy to bend to our will.
The Cherry Trees
When we met the trees in our backyard, they were covered in green leaves and vines (wisteria!) but definitely not decked out in full drag fabulousness like they are right now in March. I never bothered to look up the leaves to figure out what kind of trees we have, so I was totally shocked this year when they debuted their awesome pink cherry blossoms. It seems we have weeping cherries on our hands. I know these are a big deal in D.C. and the Brooklyn Botanical Gardens and whatever – but, trust me, it's way cooler to have one in your own backyard.
Last weekend, we had to trim their branches because apparently they were dropping cherry blossom petals into our neighbor Hector's pool. La di da with his pool. Anyway, these gorgeous pink trees are a great start to Garden 2012 and I'm psyched to see what else sprouts in our yard that we aren't expecting.
The other bonus to the cherry trees is they bleed a thick, amber-colored sap. My idea for a craft project is to harvest it, trap bugs, and see if I can make my own amber-like petrified bugs with it (because it totally does harden to a plastic-like consistency). If it works out, look for me teaching a class in Sap-based Bug Petrification at Third Ward or something.
Above, a view of our trees this morning (April 1, 2012). I feel like I want to share one fun fact about cherry trees, which is actually kind of nice considering that we're working so hard to grow an awesome, edible garden (for example, the first flower seeds I've sowed outside so far this year are sunflower & nasturtium):
FACT (from wikipedia, obv.): Cherry blossoms and leaves are edible and both are used as food ingredients in Japan:
- The blossoms are pickled in salt and Umezu (Ume vinegar), and is used for coaxing out flavor in Wagashi, (a traditional Japanese confectionery,) or Anpan, (a Japanese sweet bun, most-commonly filled with red bean paste.)
- Salt-pickled blossoms in hot water is called Sakurayu, and is drunk at festive events like weddings in place of Green tea.
- The leaves, mostly from the Ōshima cherry because of the softness, are also pickled in salted water and used for Sakuramochi.
The pickled cherry blossoms are actually kinda' awesome looking.
I'd totally eat those. I think I'll try to pickle them this year and let you know how it goes – and since I took ONE pickling class at The Meat Hook in BK, I'm totally an expert and can handle pickling plants that can be toxic when eaten in great quantities (wikipedia taught me this too: "Since the leaves contain Coumarin, however, it is not recommended that one eats them in great quantities, due to its toxicity.")


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Single Sign-On Authentication - Frequently Asked Questions
EBSCO's SSO solution provides seamless authentication and personalization to EBSCO resources. It works with any SAML-compliant identity solution, including OpenAthens, Shibboleth, Ping, Okta, Microsoft ADFS, and more.
The FAQs on this page provide general information about EBSCO's Single Sign-On authentication as well as information about implementation of the service.
General Questions
My organization is interested in deploying SSO, how do we get started?
To learn how your institution can enable EBSCO SSO, contact your EBSCO Sales representative who will initiate next steps with our SSO support team. Our SSO Support team will work with you to review requirements, SAML metadata needs and expected time frame to ensure SSO can be enabled for your EBSCO resources.
Which SSO software solutions can be used with EBSCO?
Any SSO platform can be used so long as it supports Shibboleth 1.0, or SAML.
My institution uses OCLC's EZ Proxy, Can we use SSO?
EZProxy is not supported as SSO software, it is a service provider (like EBSCO) and not an identity provider.
What is the difference between an Identity Provider and Service Provider?
An Identity Provider, abbreviated as IdP, is the entity (e.g. company, university) which creates and maintains user accounts. A Service Provider, abbreviated as SP, is typically a publisher or content provider owning and providing a service or resource which the IdP-based users consume.
What is the difference between OpenAthens and SSO?
OpenAthens is a family of products whose core components are identity and access management. Developed and maintained by Eduserv, an EBSCO partner, OpenAthens offers users a single username and password (i.e. identity management) to access all of a library's various internal and external, subscription-based content resources (i.e. access management). It is a system which can be locally hosted behind an organization's firewall or be hosted by an internet service provider on behalf of the organization. OpenAthens is also capable of acting as the IdP.
As part of its identity management offering, OpenAthens offers a SAML-based approach to user authentication for external, subscription-based content resources such as EBSCO. Customers can purchase OpenAthens from EBSCO and use it to manage their student or employee user accounts, and optionally integrate it with EBSCO SSO. This integration enables end users to be automatically authenticated and personalized so they can download EBSCO eBooks, save content to folders, create alerts and more without having to log in separately to EBSCO.
Implementation Questions
Will the EBSCO user experience change when migrating to SSO from my current EBSCO authentication method?
No. SSO can be configured so that a non-SSO authentication method is utilized for authentication (e.g. IP, User ID) but also opt to use SSO for personalization, at the point users choose to access their My EBSCOhost folders. Alternatively, SSO can be configured so that both authentication and personalization are both automatic and seamless for the end user, whereby, users are immediately directed to the target EBSCO page (e.g. main page, search results or article) without any interim authentication or personalization steps needed after clicking any EBSCO access link.
My organization uses IP Address authentication for EBSCO access, can we test SSO in a segregated testing environment before deploying to production?
Yes. SSO is enabled at the group level in EBSCOadmin. By creating a new group or using an existing, non-production group (e.g. Trial), we can conduct user acceptance testing in an isolated way without impacting production users.
Which user data attributes must be included within the IdP-generated SAML assertion?
Only a unique user ID (e.g. employee ID, organization-specific email) is required to be sent in the SAML assertion. It is recommended that First Name, Last Name and Email also be sent to better support sharing and email from within the EBSCO user interface.
Is it necessary to modify any/all EBSCO persistent links to include the SSO query string parameters?
Yes. For SSO authentication to be properly initiated for end users, all actively deployed persistent links must be updated to reflect SSO authentication and your institution's EBSCO customer ID. Failure to do so may result in anonymous access or users being prompted to log in to EBSCO.
How does guest access work with SSO?
Guest access can be used with SSO when the "Personalize using SSO" parameter for your user group is turned on.
In this instance, your EBSCO persistent link would remain as it is today with the standard authentication types in the URL.
For example: http://search.ebscohost.com/login.aspx?authtype=ip,guest&group=library&profile=ehost
Note: The authentication string authtype=sso,guest is not supported.
When a guest user logs in, the user is directed to your proxy server, signs in, and is authenticated back into EBSCO's platform.
Next, when the user attempts to personalize (sign in to My EBSCOhost), the user is directed to your institution's Identity Provider page because the "Personalize using SSO" setting has been turned on.
After signing in through your institution's login screen, the user is directed back into EBSCOhost EBSCO's platform and is no longer a guest user.
What are the Scoped Affiliation and Entitlement fields?
Affiliation: A high-level expression of the relationship of the user to the university or organization specified in the domain. A user can possess many affiliations, though some values are mutually exclusive. This attribute is often made available to any Shibboleth service provider, and is a good way to filter or block users of a given general type. In particular, "member" is an indication that the user is somebody with relatively official standing with a university at the present time, and does not apply to guests, other temporary accounts, terminated employees, unpaid/unregistered students, and other exceptional cases.
Entitlement: Multiple values, each a uniform resource identifier, representing a license, permission, right, etc. to access a resource or service in a particular fashion. Entitlements represent an assertion of authorization to something, precomputed and asserted by the identity provider. This attribute is typically used to assert privileges maintained centrally rather than within specific application databases.
Definitions from: http://www.incommon.org.
For more details on Affiliation and Entitlement, see: http://www.incommon.org/federation/attributesummary.html
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11764 W 71st Pl
4 bedrooms & 3 bathrooms
Just what you've been waiting for * Very well cared for Updated Arvada ranch on beautiful park like yard * Updated Kitchen with tile floors and extra storage * Updated Baths * New Carpet and Paint throughout * French doors in Kitchen open to amazing 25′ x 12′ covered back patio * Replacement Vinyl Windows * Gorgeous large flat lot (.028 ac) on very quiet street * Large Garden Area * Two Large Sheds * Sprinkler System * Absolutely Move-In Ready * Maintenance Free Exterior * Great Arvada location close to miles of trails, Apex, and much more *
Click here to view the MLS listing.
Curious about other properties I've helped my clients buy and sell? Check out my featured homes.
Contact me for advice or a consultation.
Kristen Abell
(720) 883-5785
*This closed transaction took place in February, 2016. Information deemed reliable but not guaranteed.
*AbelltoSell represented buyer in this transaction. Property is listed by Steve Grubin from RE/MAX Alliance.


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Generalized System of Preferences
This article needs additional citations for verification. (June 2017) (Learn how and when to remove this template message)
The Generalized Scheme of Preferences, or GSP, is a preferential tariff system which provides for a formal system of exemption from the more general rules of the World Trade Organization (WTO), (formerly, the General Agreement on Tariffs and Trade or GATT).[1] Specifically, it is a system of exemptions from the most favored nation principle (MFN) that obliges WTO member countries to treat the imports of all other WTO member countries no worse than they treat the imports of their "most favored" trading partner. In essence, MFN requires WTO member countries to treat imports coming from all other WTO member countries equally, that is, by imposing equal tariffs on them.
GSP exempts WTO member countries from MFN for the purpose of lowering tariffs for the least developed countries, without also lowering tariffs for rich countries.
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The idea of tariff preferences for developing countries was the subject of considerable discussion within the United Nations Conference on Trade and Development (UNCTAD) in the 1960s. Among other concerns, developing countries claimed that MFN was creating a disincentive for richer countries to reduce and eliminate tariffs and other trade restrictions with enough speed to benefit developing countries.
In 1971, the GATT followed the lead of UNCTAD and enacted two waivers to the MFN that permitted tariff preferences to be granted to developing country goods. Both these waivers were limited in time to ten years. In 1979, the GATT established a permanent exemption to the MFN obligation by way of the enabling clause. This exemption allowed contracting parties to the GATT (the equivalent of today's WTO members) to establish systems of trade preferences for other countries, with the caveat that these systems had to be "generalized, non-discriminatory and non-reciprocal' with respect to the countries they benefited (so-called "beneficiary" countries). Countries were not supposed to set up GSP programs that benefited just a few of their "friends.'
From the perspective of developing countries as a group, GSP programs have been a mixed success. On one hand, most rich countries have complied with the obligation to generalize their programs by offering benefits to a large swath of beneficiaries, generally including nearly every non-OECD member state. Certainly, every GSP program imposes some restrictions. The United States, for instance, has excluded countries from GSP coverage for reasons such as being communist (Vietnam), being placed on the U.S. State Department's list of countries that support terrorism (Libya), and failing to respect U.S. intellectual property laws.[2]
Criticism has been leveled noting that most GSP programs are not completely generalized with respect to products, and this is by design. That is, they don't cover products of greatest export interest to low-income developing countries lacking natural resources. In the United States and many other rich countries, domestic producers of "simple" manufactured goods, such as textiles, leather goods, ceramics, glass and steel, have long claimed that they could not compete with large quantities of imports. Thus, such products have been categorically excluded from GSP coverage under the U.S. and many other GSP programs. Critics assert that these excluded products are precisely the kinds of manufactures that most developing countries are able to export, the argument being that developing countries may not be able to efficiently produce things like locomotives or telecommunications satellites, but they can make shirts.
Supporters note that even in the face of its limitations, it would not be accurate to conclude that GSP has failed to benefit developing countries, though some concede GSP has benefited developing countries unevenly. Some assert that, for most of its history, GSP has benefited "richer developing" countries - in early years Mexico, Taiwan, Hong Kong, Singapore, and Malaysia, more recently Brazil and India - while providing virtually no assistance to the world's least developed countries, such as Haiti, Nepal, and most countries in sub-Saharan Africa. The U.S., however, has closed some of these gaps through supplemental preference programs like the African Growth and Opportunity Act and a newer program for Haiti, and Europe has done the same with Everything But Arms.
See also[edit]
- ^ Jones, Vivian C. (November 14, 2017). Generalized System of Preferences: Overview and Issues for Congress (PDF). Washington, DC: Congressional Research Service. Retrieved 22 November 2017.
- ^ "2006 Wikileaks leaked cable from US Ambassador Sobel in Brasilia to WHA Assistant Secretary Shannon". Archived from the original on 2011-07-18.
External links[edit]
- "UNCTAD Introduction to Generalized System of Preferences". Information from the UNCTAD about GSP programs in general.
- "U.S." Archived from the original on 2005-04-14. Introduction to the U.S. GSP program by the U.S. Trade Representative.
- "E.U. Generalised System of Preferences". Information from the European Commission on the E.U. GSP arrangements.
- "Japan Generalized System of Preferences". Introduction to Japan's GSP program by the Japanese Ministry of Foreign Affairs.


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Journal Articles Collection Faculty of Dental Medicine, Airlangga University.
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Online Journal Department
Faculty of Dental Medicine - Airlangga University
Detail Article
Conservative Dentistry Journal / Vol. 6. No. 1. 2016-01: 83 - 88
(Antibacterial potency of pineapple peel extracts (Ananas comosus) againts the growth of Streptococcus viridans)
Daya antibakteri ekstrak kulit nanas (Ananas comosus) terhadap pertumbuhan Streptococcus viridans
- Balqis Charisa Amanda Yustisia
Mahasiswa Pendidikan Dokter Gigi Fakultas Kedokteran Gigi Universitas Airlangga Surabaya-Indonesia
- Tamara Yuanita
Staf Pengajar Departemen Konservasi Gigi Kedokteran Gigi Fakultas Kedokteran Gigi Universitas Airlangga Surabaya-Indonesia
- Sri Kunarti
Staf Pengajar Departemen Konservasi Gigi Kedokteran Gigi Fakultas Kedokteran Gigi Universitas Airlangga Surabaya-Indonesia
Background. Streptococcus viridans is a facultative anaerobic bacteria that commonly cause root canal infection (40-48%). Streptococcus viridans has also been found in pulp necrosis, periapical lesions, and acute periapical abscess. The interest of using drugs derived from herbal plants have increased, and use of herbs as an alternative way since herbs are lack of microbial resistance. Pineapple peel extract (Ananas comosus) has antibacterial potency, which comes from flavonoids, saponins, tannins, and bromelain enzyme. Therefore, pineapple peel extract can be an alternative material that could inhibit and have bactericidal function to Streptococcus viridans. Purpose. The aim of this study was to determine the antibacterial activity of pineapple peel extract (Ananas comosus) on the growth of Streptococcus viridans. Method. A serial dilution test, growth bacterial colony with streaking and spreading method was used to determine minimum inhibitory concentration and minimum bactericidal concentration by colony counting bacteria in nutrient agar media. Growth of bacterial colonies in nutrient agar is calculated manually in colony forming unit/ ml (CFU/ml). Results. Minimum inhibitory concentration was revealed at 1,56% concentration from dilution test with streaking and spreading method. The antibacterial effect of pineapple peel extract (Ananas comosus) has reached minimum bactericidal concentration, because at 3,125% concentration there was no bacterial growth of Streptococcus viridans Conclusion. The Minimum Inhibitory Concentration (MIC) of pineapple peel extract (Ananas comosus) against of Streptococcus viridans was at 1,56% concentration and the Minimum Bactericidal Concentration (MBC) was at 3,125% concentration.
Keyword: Pineapple Peel Extracts (Ananas comosus) , Minimum Inhibitory Concentration (MIC), Streptococcus viridans,
Daftar Pustaka
- Punathil S, Microbiolgical Analysis of Root Canal Flora of Failed Pulpectomy in Primary Teeth. -, International Journal of Current Microbiology and Applied Science, 2014.
- Gangwar A, Antimicrobial Effectiveness of Different Preparations of Calcium Hydroxide. -, Indian Journal of Dental Research, 2011.
- Long SS, Principle and Practice of Pediatric Infectious Disease. 4th Edition. China, Elsevier Inc, 2012.
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I'm sure a lot of people noticed when the word 'Illegal' was removed from the word immigrant. This divorce was really a masterful way for the left to change the entire discussion just by adjusting a word. No longer did people have to consider that these immigrants actually broke a law, which is inherently dishonest and immoral, but every other criticism disappears as well, this is one of the more masterful ways that the Left lies to the public every day.
The fact of the matter is illegal immigrants are being immoral, dishonest, and are in fact criminals. It isn't just the fact that they crossed into the country with absolutely no way for us to know who they are, or what intent they have in our nation, but also they are in effect stealing every day they are present within our nation. Their actions alone, and the subsequent disarming and dismantling of our ICE and Border Patrol has lead to an increase in human trafficking and drug trafficking into the United States.
Everyone on the Left wants to talk about the "hard working Mexican, who is just trying to make an honest living". If we want to talk about honesty, then let's talk about honesty. How is not paying taxes, you know your "fair share" honest? How is driving the wages down by encouraging illegal hiring practices and working for below minimum wage honest? For a group of people (the Left) who so readily demonizes businesses for not treating workers fairly and supports unions with such veracity can they not see that they are allowing an entire group of scab workers to cross the picket line and take jobs away from the unemployed labor force?
It is not honest for someone to come in and completely strain the infrastructure of a town, complain that there needs to be ESL classes in schools that struggle with budgets, and demand the ability to drive, collect welfare, utilize medical clinics, etc, etc and never be expected to pay into any of it like every other American does. The part that's completely ironic is it's also a great way for a business to avoid having to pay payroll taxes, meet the demands of the affordable care act, or even concern themselves with the minimum wage. The schizophrenia of the Left on this issue is impressive and I honestly can't understand how they can support it, unless they honestly think that when they get their $15 minimum wage some business owner out of the kindness of their heart will also pay Jorge as if he was an American citizen, he wont, and nobody should expect him to do so.
I know that a lot of the subjects I brought up are rooted in Liberal ideology but that's precisely my point. I can't help but feel like I'm taking crazy pills when I hear these SJWs bitch and moan about minimum wage, welfare, labor practices, education budgets and the like and then support a practice that is one of the largest reasons while all of these social programs are expensive and unsustainable to the tune of billions of dollars a year. It's either that the Left is too stupid to see the correlation, or they blindly support the subjects without applying even the simplest critical thought toward their effect. I think people need to get it out of their heads that we owe immigrants from central and south America a damn thing, I mean, doesn't the left talk about how these countries are socialists utopias? Wasn't Che Guevara the greatest thing ever?
Support for Illegal immigration, because it is illegal, is supporting human sex trafficking, drug smuggling, unethical wage practices, strain on our schools, strain on our healthcare, and is actually a direct disadvantage to the poor. Like most things with the left, as long as you can pat yourself on the back in your upper middle class suburb and say "I defended a minority today" it really doesn't matter who you screw or whether or not anything you actually supported is true.


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With two tantalizing textures to choose from, this double-sided spanking paddle offers a heady suite of sensations to send any sub spiralling to ecstasy. On one side, leather promises a hearty slap, while on the other, soft suede soothes stinging skin.
Triple-layered for deliciously firm spanks, this oversized paddle boasts a large surface area for optimum stimulation and a thick rose gold metal handle perfect for wielding with enthusiasm and rendering your partner speechless with excitement and arousal.
Slip the sophisticated paddle into its velvet storage bag to keep it safe, or if you're planning to present it to your playful partner as an erotic gift.
Part of the Fifty Shades Freed Cherished Collection approved by author E L James.
Key Features
Due to manufacturer's request, all Fifty Shades of Grey Official Pleasure Collection items are not permitted to be on sale


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Thursday, 13 June 2013
I'm baack!!
Clichéd Shining reference aside, I am indeed back after my long hiatus. Firstly I want to thank everyone that passed on their support and condolences for the incident my family and I suffered through. I really appreciate all your kind comments.
Three people I particularly want to thank, and whose contributions I am posting today, are Dimitris, Sven and Sean who have helped me fill in some of the albums I was missing.
Dimitris has unearthed the holy grail of releases so to speak, the very first cd released in January 1998...
Sean's contribution from August 2000 completes all the releases from that year...
and Sven's contribution from April 2001 completes all the releases from that year...
I'll also be adding new posts for each in their chronological order, so check under the respective years as well.
I hope to be posting albums from 2002 shortly, so keep an eye on the blog.
Thanks again for everyones support!
4 comments:
Welcome back, great to hear from you! All work and no Uncut makes Jack a dull boy.ReplyDelete
Did you get the 2000.7 I uploaded close to the time of your "incident"? If not I can re-upload.
I also just got 4 CDs from 2012/2013. Do you want those now as well.
I knew i was missing one! I did upload it but overlooked it when I put this post together last night. Not to worry, I'm going to edit the post and add it as you definitely deserve the credit. Thank for your support man! There's still a lot more to come.Delete
Thank you for the Reel one, nice. Also good to see that you are continuing blogging!ReplyDeleteReplies
Cheers Koen! Thanks for dropping by.Delete
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Calling all chocolate lovers! If you're looking for a healthy & naturally sweet treat, these sugar-free ginger brownies, made by guest blogger Megan at skinnyfitalicious.com, are just what you're looking for. Best of all-- these brownies are made with whole foods so you can feel good about digging in. Yum!skip to the recipe
Place dates in a bowl filled with water and soak for 1 hour. Then, rinse and drain.
Preheat oven to 375 degrees Farenheit and prepare a square baking dish by greasing with coconut oil, or line with parchment paper.
Put ingredients in a blender and blend on high for one minute, then scrape down the sides so you don't miss out on any yummy goodness! Then process on high for another minute or two until creamy.
Transfer the batter into the prepared baking dish then make sure it's smooth. Bake for 18 minutes or until a toothpick can be inserted and removed clean.
Cool brownies in the pan for at least an hour before slicing into 12 sections.
Sprinkle the brownies with extra ginger if you want a little bit of a ginger twist. If not, enjoy!


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Vols. 715-716
Vol. 714
Vol. 713
Vol. 712
Vol. 711
Vol. 710
Vols. 706-709
Vols. 704-705
Vols. 702-703
Vol. 701
Vol. 700
Vol. 699
Vols. 697-698
Volumes 706-709
Volume is indexed by Thomson Reuters CPCI-S (WoS).
These are the proceedings of the 7th International Conference on Processing and Manufacturing of Advanced Materials - THERMEC'2011 - which was held during the 1-5 August 2011 in Quebec City, Canada. The conference brought together researchers and engineers/technologists working on various aspects of the processing, fabrication, structure/property evaluation and applications of both ferrous and non-ferrous materials; including biomaterials and smart/intelligent materials. The contents are thus and excellent and up-to-date guide to these subjects.
Review from Ringgold Inc., ProtoView: The four-volume set collects the 505 papers selected for the August 2011 conference on processing, fabricating, and evaluating both ferrous and non-ferrous materials. Volume one opens with 27 keynote speeches followed by contributions reporting new developments in aerospace structural metallic materials, aluminum alloys, biomaterials, and composites. The second volume presents research on the dynamic behavior of materials, fracture and mechanical behavior, friction stir welding, fuel cells and batteries, intermetallic, magnesium alloys, metallic glasses, and simulation techniques. Volume three explores nanostructure materials, neutron scattering and X-ray studies, severe plastic deformation, intelligent materials, and steels. The final volume focuses on superalloys, coatings, texture, thermomechanical processing, thin films, and the effectiveness of joining methods. B&w photographs and diagrams are provided.


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Apache Glass & Mirror is a homefurnishings company, and it's positioned at 58399 El Dorado Dr, Yucca Valley, CA. The Owner of the firm, Harold Fouchey, is integral to the firm's success.
Want to share more of your experience?GO TO FULL REVIEW
Blooming Grove High School is the most common alma mater among employees at Apache Glass & Mirror.
Trends in employee education at Apache Glass & Mirror provide important insight into the company's intellectual environment. Among employees at Apache Glass & Mirror, the most common educational background is high school graduate (100% of workers).
Other popular companies for job seekers applying to Apache Glass & Mirror are Oakwood Homes, Fashion Glass, Navarro Pecan, American Steam, and Lakeland Glass & Mirror.


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Company Info
Ningbo GOLDSHINE Electronic Co., Ltd. founded in China. GOLDSHINE with just one mission in mind and that is to design and produce the finest High Tech Load Cell,weighing system and coin machine in the world. GOLDSHINE has been in Germany to be certified per ISO9001.GOLDSHINE manufactures a complete line of standard load cells, custom load cells and custom load pins, Weighing systems, Weighing indicators, Crane scales and medical scale etc. GOLDSHINE has the solutions for all your force measurement applications that offer unbeatable accuracy as well as the most competitive prices. Our Load C
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Contact Details
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|Ningbo Goldshine Electronic Co., Ltd.
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|Xiapu Industrial Park,Beilun District, Ningbo, China (Mainland)
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Posted by Anthony Toope
In June 2015, the Australian Senate passed legislation offering small businesses a $20,000 tax write-off on the purchase of items relating to their business.
It was one of the big-ticket items of that year's budget, and was warmly welcomed by the small business sector. The former write off threshold was a meagre $1000.
The legislation allows small businesses and SMEs turning over less than $2 million annually to write-off essential office equipment and supplies to the value of $20,000 as a tax deduction.
The legislation is only active until 30 June 2017, giving small businesses a small window of opportunity to upgrade essential office equipment as a tax incentive.
Any small business or sole trader with an Australian Business Number is eligible for the tax deduction as long as their business has an annual turnover of less than $2 million.
Businesses can buy any machinery or equipment related to their business if each item is valued at less than $20,000. You can claim the full amount from your income to reduce your tax bill. There is no limit on the number of items a business can claim.
They sure are. Office equipment such as photocopiers, scanners and printers that cost less than $20,000 can be a tax deduction under this new legislation.
It means you can make your document management more efficient with the DocuMate 4799, improve office productivity with our SMARTSeries, or purchase just about anything from our wide range of multifunction devices as a tax incentive.
Items to be claimed must be physical items. Marketing costs are not permitted. You also aren't able to claim stock or software for your business. There are also a small number of assets that aren't eligible for accelerated depreciation, for example horticultural plants that have specialised depreciation rules.
Just like any other business asset, you'll need to keep records to support any claims for a deduction. This includes the ongoing business use of an asset and its eventual disposal. The ATO has a risk-based program to identify taxpayers that are not meeting their obligations.
For more information about the $20,000 tax break for small business, visit the ATO Website..
Topics: End Financial Year, Tax Deductions


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#Vision - To be the catalyst in the city for the gospel to awaken and enliven believers and seekers.
#Mission - To turn every casual seeker to become a fully devoted follower of Jesus Christ.
#Gospel-Centeredness - We believe that the gospel (the good news of Jesus Christ) is central to Christianity. It is not just meant for the conversion of the pre-believer, but also for the continual growth of the believer.
#Theological depth – We believe that right thinking fuels right feeling. The pursuit of theological depth will lead us to a deeper and purer love for God according to His character as revealed in Scripture.
#Church community – We believe that a Christian is not meant to be alone. It is God's plan for His people to be in deep fellowship and sharing their lives together within the church community.
#Grace + Generosity – We believe that God has blessed us so that we can be a blessing to others. As undeserving recipients of God's lavish grace and generosity, we should rightfully show grace and give generously to others.
#City Renewal – We believe that the church is called to seek the flourishing of the city at large. Renewal is not meant to be contained within the four walls of the church, but rather meant for the greater restoration of all of God's creation.
#Generational Continuity – We believe in the importance of intentionally passing down our spiritual heritage from one generation to the next. This will ensure that future generations will continue to be faithful to the gospel until Christ returns again.


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Freedom of Speech & Expression
METROMEDIA, INC., et al. v. CITY OF SAN DIEGO, et al., 453 U.S. 490 (1981)
453 U.S. 490 (1981) METROMEDIA, INC., ET AL. v. CITY OF SAN DIEGO, ET AL. No. 80-195. Supreme Court of United States. Argued February 25, 1981. Decided July 2, 1981. APPEAL FROM THE SUPREME COURT OF CALIFORNIA. *492 Floyd Abrams argued the cause for appellants. With him on the briefs were Theodore B. Olson, Dean Ringel, and Wayne W. Smith. C. Alan Sumption argued the cause for appellees. With him on the brief was John W. Witt.[*] Briefs of amici curiae urging affirmance were filed for the United States by Solicitor General McCree, Assistant Attorney General Moorman, Deputy Solicitor General […]READ MORE


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In-House Cook's Rachael Ray "Week In-A-Day" Inspired Recipe Blog Post
In-House Cook's "Week-In-A-Day"
Culinary Therapy Adventure
Inspired by the TV Program and Cookbook by Rachael Ray
Everyone who knows me understands that I am a die-hard fan of Rachael Ray. Love her or not, I would not be on this journey if one, I had not had a purpose and desire to want to learn how to cook and, two, if I had not gotten hooked on Rachael Ray's "30 Minute Meals" back in 2004. I had been divorced for a few years, and my youngest son lived with me at the time, but neither of my sons ever stayed to eat at my place unless I was grilling, which I was quite proficient at. I had come down with a terrible flu that October and was - doctor's orders - bedridden for two weeks. Thank goodness it was during my autumn break! During my time in bed reading and watching tv, I got completely hooked by Rachael Ray's "30 Minute Meals" and another show, no longer on, "While You Were Out", which is where I discovered my love for making candles. Yes, I am multi-crafty-talented. I had watched Rachael make a meal then called "Spaghetti Western Man Spaghetti", which is now called "Cowboy Spaghetti". My friends, whom I could not wait to make it for, nicknamed the dish: "Mansghetti". All appropriate. I do not think I have ever blogged it. My first Rachael Ray meal and I do not think I have blogged it, although, I did not start blogging until May 31, 2012.
In any event, I also love Rachael Ray's show "Week-In-A-Day". Rachael's instruction helped me create Weekly cooked-ahead meals and meal "bags" of ingredients for my son while he was away to college. I did blog those, if you are interested in scrolling through my blog's history, 2013 or 2014 and early 2015. Being on a budget, I have decided to return to Rach's "Week-In-A-Day" instruction. I decided to spend a day making three meals to stretch out over five days. The first is a familiar rigatoni pasta bake. Next, pesto chicken with onions and the last, Bacon-Wrapped Italian Meat Loaf.
Let's get started, shall we? I am sure you will find a meal here, tweak it to make it your own, and enjoy saving money on these easy to prepare and make meals. The best part is that the oven does all the hard work for you!
Add a generous amount of non-stick cooking spray to a baking pan. Add a layer of onions over that. I love to use onions when roasting meats. The onions act as a boost, allowing the heat all around the meat, at least until the onion bed softens. You could also place a rack in the baking pan, which would do even better; I just happen to like the onions and use them later.
Let's get started, shall we? I am sure you will find a meal here, tweak it to make it your own, and enjoy saving money on these easy to prepare and make meals. The best part is that the oven does all the hard work for you!
Rigatoni Pasta Bake
A personal favorite of mine for make-ahead lunches for the work week is a pasta bake. I always use shorter pasta to catch the sauce well, such as penne rigate, rigatoni, farfalle (bow tie), fusilli or campanelle. I recently posted a pasta using campanelle, about two or three recipe blog posts back, if you are interested. Simple ingredients, simple preparation and incredible flavors. Here we go!
1 pound Italian sausage (hot or mild)
1 medium red or yellow onion
2 cloves garlic, grated or finely chopped
4 leaves fresh basil, rolled and chiffonade cut (into ribbons)
4 sprigs fresh Thyme
1 rounded tablespoon dried Italian herb seasonings
(Or fresh, if it is spring or summer with a full herb garden! Fresh herbs are amazing!)
salt and pepper
1 28-ounce can tomato puree
1/2 cup grated parmesan cheese
1 cup grated mozzarella cheese
4 tablespoons extra virgin olive oil (evoo)
1 pound rigatoni pasta
Bring about four quarts of water to a roiling boil.
In a large skillet, add the evoo and a pinch of the garlic over medium-high heat. When the oil begins to ripple, remove the garlic. Add the sausage, break it up and brown it up, about five minutes. Add the onion and garlic, a little salt and pepper, and saute another few minutes until the onions begin to appear translucent. Add the tomato puree and incorporate well. Add half of the dried Italian herb seasoning and half of the fresh basil ribbons and mix in well. Add a few tablespoons of water to loosen up the sauce and bring to a boil. Then reduce the heat to low and allow the sauce to simmer for fifteen to thirty minutes, whatever time you have available.
While working on the sauce, watch the pasta water. When it comes to a roiling boil, add about half a palm full of salt and stir. This is the only chance you have to season the pasta itself. Now, preheat the oven to 400 degrees. The pasta will cook about ten or twelve minutes. Before straining the pasta, retain half a cup of the pasta water. Add it and a tab of butter to the pasta back into the pot (with the heat turned off). Stir well.
When you dump the pasta into the water and stir, add the remaining dry Italian seasoning and fresh basil to the sauce and stir in well.
Now, spray a 13' by 9' baking pan with non-stick spray. Add three or so ladles of the pasta sauce to the bottom of the pan. Add a layer of the rigatoni, top with some mozzarella and parmesan, then the sauce, and repeat the process until you have used all of the pasta and sauce. You Could just add the pasta to sauce and pour it all in, which is much easier, but I enjoy layered pasta bakes, somewhat like a lasagna. I enjoy the cheese and the sauce melting into the rigatoni cores and how it soaks up the sauce flavors and cheese flavors. Amazing.
Top with a generous layer of the mozzarella and parmesan cheeses and drizzle with evoo. I like to add a little fresh oregano to the top as it bakes. Now, bake for 20 minutes until the top crisps up golden. The aroma will fill your kitchen like a dream.
Once done, allow the bake to rest and set about twenty minutes. Serve either on a plate or a bowl.
I like to serve with a garnish of fresh basil or oregano.
Bon Appetito!
Next up, Pesto Chicken!
Pesto Chicken is simple and perfect for make-ahead meals. Served with pasta, salad, in sandwiches, it is a versatile protein that anyone can enjoy in myriad ways. Let's get to it!
Now, you could make your pesto, which is easy enough, and I will share my recipe with you, but for this, I just used a jar of pesto I found on sale. It is always a great idea to stock your pantry with items you use often and with items on sale, such as pesto, which will save you time and effort.
In-House Cook's Pesto Recipe
1.5 packed cups of basil
(You could use kale, chard, Flat Leaf Italian Parsley, mint, arugula and more!)
1 - 2 cloves smashed garlic
1 palm full of grated parmesan cheese
2 rounded tablespoons of toasted pine nuts
pinch salt and pepper
1/4 cup Extra Virgin Olive Oil (drizzled in as it processes in a food processor)
Always taste before serving, and adjust, if necessary.
Preheat the oven to 375-degrees.
Now, pat dry three chicken breasts. Rub them with a little evoo, then season both sides with salt and pepper. Just a hindsight thought, which I did not do, but will in the future, halve the thick chicken breasts so you can have smaller, thinner portions, follow the seasoning procedure, and what comes next. Very simple, very easy, tons of flavor! Grease or spray the bottom of a baking pan with non-stick cooking spray (I use the olive oil non-stick spray). Slice one small or two small or medium onions into discs and lay them on the bottom of the pan. Add a little salt to the onions, which will help the onions sweat and soften during the baking process and release their flavor. Slather the bottom of the chicken breasts with some of the pesto and place them atop of the onions. Add the rest of the pesto to the tops of the breasts. I like to add a medley of fresh herbs atop the store-bought pesto.
Place the breasts into the oven at 375-degrees and roast for 30-minutes. After thirty minutes, use a meat thermometer to make sure meat has reached about 170-degrees. If you do not have one, stab the thicker piece with a fork and if the juices run clear and clean, it is most likely done. You will, of course, have to check further to make sure there is no pink.
My secret: About half way through, I topped the chicken with a little mozzarella to melt over the pesto. You didn't know I like cheese, did you? 😋
I used the cheese in a small bowl of pasta salad and sandwiches and a green salad. As I mentioned above, versatile! I further caramelized the onions to use in the sandwiches with a little balsamic vinegar and my secret ingredient, Worcestershire Sauce. Love it!
Up Next.....
Bacon Wrapped Italian Meat Loaf
I have not often made meat loaf, so I decided to give it a shot and try to be versatile with it. I decided to be a little decadent with this last dish, and it proved to be worth while. I served it with mashed potatoes (not pictured) and as a breakfast sandwich. Both were equally delicious. Let me tell you how I made it Italian with a twist.
Italian Meat Loaf Ingredients
1 pound ground sirloin
1 pound ground chuck
1 large red onion
2 cloves grated or finely chopped garlic
2/3 cup bread crumbs mixed
1/4 cup fresh grated parmesan
3 eggs, beaten
1 tablespoon fresh oregano and thyme
6 fresh basil leaves, rolled, chiffonad sliced
1teaspoon coarsely ground coriander seed
1.5 teaspoon cumin seed
2 tablespoons dried Italian seasoning, separated
3 tablespoons Worcestershire Sauce
1 rounded tablespoon tomato paste
salt and pepper
1 pound bacon
Preheat the oven to 375-degrees.
In a large bowl, add the two pounds of beef, the dry ingredients, half of the herbs, a pinch of salt and pepper and the eggs. Using your best kitchen utensils, your hands, mix the ingredients together. Add a little milk if the mixture is dry. It was with two eggs, but not with three (me lesson learned). I know milk is often used when making meat loaf, but I do not like that. IF you do, please, use it and enjoy!
I wanted to add tomato paste to the meat because I am not a fan of it atop the meat like mom's used to do in days gone by. IF you like that, make it your own and carry on!
After you gently work in all of the ingredients, without "overworking" the meat, meaning, it should not warm up and stick to your hands, set the bowl aside and wash your hands.
Next, lay out the bacon strips, overlapping each one just a little bit. You will use eight to ten strips of bacon. More, if you wish! Now, form the meat into a log and form it over the center of the bacon. Now, wrap one side of the bacon over the top of the meat and wrap the other side over that. Carefully take the log and set it into the pan over the onion bed, seam side down.
Add a sprinkling of some of the spice mix and a drizzle of aged balsamic atop the meat log.
Add some of the fresh herbs, some of the dried spices and a drizzle of aged balsamic atop the wrapped bacon meat loaf. I topped it with a little fresh grated parmesan cheese.
Now, bake at 375-degrees for fifty minutes to an hour. Use a meat thermometer, slipped between bacon slices, which have baked tightly around the meat loaf log, to make sure the meat is adequately done, 160-degrees, approximately.
Allow the meat loaf to rest about fifteen minutes before slicing and serving. I had used some leftover Yukon Gold potatoes to make garlic mashed potatoes and served it first with that. Delicious. Those two textures go well together!
You will notice that the chuck beef and the bacon will have rendered a lot of fat. The onions will have softened and the fat rendering will have kept the bottom of the meat loaf quite moist.
My meat loaf resting. I love how the aged balsamic caramelized. The flavor intensified and I love the tangy, seasoned flavor.
While I prefer my burgers medium-rare, I chose to bake this loaf nearly well-done.
A couple of days later, I made breakfast sandwiches for friends and I. The photos are below. I simply cut a few slices of the roast off and seared them, like a hamburger, but much more briefly, in a skillet with a little extra virgin olive oil until the meat had seared.
I toasted some rolls, added a chipotle mayo aioli, a little stone ground mustard, a sunny side up egg and served as a breakfast sandwich. This was my favorite use of the meat loaf.
Here we are, then, the end of my Week-In-A-Day Culinary Therapy Day. I say that because, as I have said before, the process of cooking, the prepping, the science and the creativity of cooking helps me put "life things" in their proper place in the scheme of life, like a computer files away your data. Decisions seem easier, fears lessen and creativity is sparked to a wonderful degree.
With that, go cook something for someone you love! And, as always, Thank You for your time and consideration!
In-House Cook


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Charlotte Hermina Eckart Anderson
Posted On March 11th, 2018 - Honolulu Star-Advertiser Obituaries
88, of Ewa Beach, Hawaii passed away on Tuesday, January 30, 2018. Charlotte was born in Wailuku, Hawaii, and is survived by her daughters Charmaine Luana Anderson and Charlene Lani Fernandez; grandchildren, Tarrah-lyn Fernandez, Tyler Nakamura, and Chasen Kanno; brother Earl Eckart; sister Elaine Eckart; numerous nieces, nephews and cousins. Visitation: 9:30 a.m.; Services: 10:00 a.m. on Friday, March 16, 2018 at Borthwick Mortuary, Mauka Chapel.
Posted in Family Placed Obituaries


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Nanda Ghunti. A 13-man expedition from Calcutta climbed Nanda Ghunti (6309 meters, 20,700 feet) on May 18 when Pranesh Charkra- borty, Sukhendu Mukherjee and Sherpas Lakpa and Dawa reached the summit to make the third ascent. Four members, Nemai Bose, Biswadeb Biswas, Dilip Banerjee and Dhruba Majumdar, had been members of the second ascent in 1960. Again this time they approached via Pangrani, Bangapani and Thargetta.
Kamal K. Guha, Himalayan Club


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kitchen remodeling houston
Kitchen Remodeling Houston
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Kitchen Remodeling Houston
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Kitchen Remodeling Houston
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How do I determine my kitchen layout? If you're starting a kitchen renovation in Houston, now is a great time to create exactly what you want. When it comes to layout, always optimize your space; focus on functionality and how your design can cater to the needs of you and your family. For tight spaces, a galley layout is a great kitchen remodeling option. Since horizontal space is limited, think vertical; stack counters and shelves high up on the walls, and try to find innovative storage containers and double-duty pieces. For larger layouts, try an L-shaped or U-shaped design with a big center island or peninsula. These shapes provide plenty of cabinet and countertop space, and you can add a bar-height counter to the island for an instant eat-in space. Reviewing kitchen pictures and photos are a great way to to get a feel for different kitchen layouts and help you decide what you want. Another essential kitchen remodel essential to consider is the work triangle, which is a 70-year-old concept that is still highly utilized within the design world today. A simple idea that can save both time and energy, the work triangle connects the three main work areas: the sink, the stove and the refrigerator. As a general guideline, the distance between these areas should be no less than 4 feet and no larger than 9 feet. The sum of all three sides of the triangle should be between 13 feet and 26 feet. Given how highly effective this utilitarian design is, definitely take it into account when considering kitchen designs.
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With over 30 years in the home remodeling and custom building industry, you can trust Unique Builders with all your renovation needs. From kitchen remodeling, to luxury bathroom remodeling, our in-house design team listens carefully to your needs, wants, and style preferences, delivering high quality projects that reflect your personality and enhance your quality of life.
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Project: Remodel a Kitchen Houston, TX Job will not be completed for another month or two. Review not valid until completion of project. So far, so good.
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The specialty pharma will complement Pfizer's pain drugs -- Celebrex and Lyrica -- quite nicely. King sells Avinza, an extended-release morphine; Embeda, an abuse-resistant morphine; and a patch for localized pain called the Flector Patch. King also has an animal health business that can be integrated into Pfizer's.
This is exactly the kind of deal that Pfizer should have been looking at when it went out and purchased Wyeth. For the $68 billion Pfizer paid to purchase Wyeth, it could have made nearly 19 deals the size of the King deal. If it could find 19 deals at the same price-to-sales ratio as King, Pfizer could add $31 billion to its revenue. Wyeth? It added only $22 billion.
The comparison only gets better. I'd certainly take 19 pipelines the size of King's rather than what Wyeth added to the equation. And it seems easier to integrate smaller acquisitions than larger ones. The cost savings appear to be somewhat similar; Pfizer says it'll be able to save $200 million or about 5.5% of the purchase price because of efficiency, and the Wyeth integration was projected to save 5.9% of the purchase price.
Of course, the idea of buying so many small drugmakers is easier said than done. There are only so many small and medium-sized drugmakers; that's why Genzyme
The solution for Pfizer, which I proposed last week, is to slim down, selling off non-drug assets like its animal health and consumer health businesses. Pfizer wouldn't be the king anymore, but at least additions of drugmakers the size of King would be meaningful to revenue and earnings.
Pfizer is a Motley Fool Inside Value pick. Novartis is a Motley Fool Global Gains recommendation. Try any of our Foolish newsletter services free for 30 days.
True to its name, The Motley Fool is made up of a motley assortment of writers and analysts, each with a unique perspective; sometimes we agree, sometimes we disagree, but we all believe in the power of learning from each other through our Foolish community.
Fool contributor Brian Orelli, Ph.D., doesn't own shares of any company mentioned in this article. The Fool has a disclosure policy.


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At long last the distraction of the Ron Paul campaign will be finished. He has acknowledged his campaign will wind down and he will re-assume his role in the House. The millions of dollars that Ron Paul has raised during this primary season can now be transferred into his House reelection fund; finally proving that his run was nothing more than an attempt to inject much needed cash into his congressional war chest. Talk about campaign finance reform?
Barack Obama is in a heap of trouble lately. Samantha Power is a journalist and professor, who also serves as the foreign policy senior advisor on Obama's campaign. That was until today. The junior senator from Illinois relied heavily upon her with regards to strategies for dealing with the situation in Iraq. For months we have heard Obama's empty rhetoric that he will withdraw forces immediately from the troubled region. However, while Power was on a book tour in the U.K. a journalist asked her what Obama's specific course of action might be. Her response, "He will, of course, not rely on some plan that he's crafted as a presidential candidate or a U.S. Senator". Ironic that liberals call the GOP the party of double-speaking isn't it?
But that is not the worst of it. In fact, I would argue that this exchange will not even be shown by the liberal media. What you will see is an interview with a Scottish newspaper wherein Ms. Power labels Hillary Clinton a "monster". She has since apologized for the remark and consequentially resigned from the campaign.
Lastly, Howard Dean has shown severe favoritism as he is using his post as chair of the DNC to attempt "reruns" in Michigan and Florida. You have to love the show this party can put on. And there's no end in sight either; Pennsylvania is six weeks away. Breathe easy Maverick.
And a quick note about party fund raising:
DNC: $3.7 million on hand; $60 million raised in past 13 months
RNC: $25 million on hand; $90 million raised in past 13 months
Doesn't really bode well for the liberals' message for change.
Friday, March 7, 2008
Good Riddance
Posted by Conservative Casanova at 11:11 AM
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