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Temptation of Saint Anthony in visual arts - Wikipedia, the free encyclopedia
For other uses, see The Temptation of St. Anthony.
Matthias Grünewald, inner right wing of the Isenheim Altarpiece depicting the Temptation of St. Anthony, 1512-1516 (oil on panel)
Wikimedia Commons has media related to Temptation of Saint Anthony.
WebMuseum page with images of the triptych by Bosch
Retrieved from "https://en.wikipedia.org/w/index.php?title=Temptation_of_Saint_Anthony_in_visual_arts&oldid=711591523"	Categories: Paintings by Hieronymus BoschTriptychs1505 paintingsHidden categories: Commons category with local link same as on Wikidata	Navigation menu
Deutsch	Edit links	This page was last modified on 23 March 2016, at 20:00.

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The recipe top chefs can’t live without | Food | The Guardian
Winter vegetable and ham soup, chosen by Core chef-owner Clare Smyth. Photograph: Romas Foord/The Observer
Ten top cooks share the favourite dishes they return to time and again, including Diana Henry on Marcella Hazan’s chicken fricassée, and Clare Smyth on the simple soup she’s known since childhood
by Clare Smyth, Nigel Slater, Diana Henry, Asma Khan, Fuchsia Dunlop, Gary Usher, Anissa Helou, Olia Hercules, Stanley Tucci, Alice Waters
Main image: Winter vegetable and ham soup, chosen by Core chef-owner Clare Smyth. Photograph: Romas Foord/The Observer
Mon 21 Jan 2019 05.19 EST First published on Sun 20 Jan 2019 06.00 EST
Chosen by Clare Smyth
I’ve been making a soup like this pretty much all my life. I grew up on a farm and a lot of meals were prepared like this, plentiful and in advance. My mum sometimes put dishes on overnight, they’d cook very slowly all night and you’d wake up to the smell of it through the house. Obviously, I’m at work until late, but it fills up my husband during the week. He loves it, and in the winter on my days off I just love to eat it. It’s incredibly healthy, comforting and delicious. Whether or not you cook the ham hock, even a simple vegetable soup is delicious with pearl barley and potatoes.
ham hock 1 small (about 300g)
curly parsley 1 bunch, chopped
Soak the ham hock for 24 hours in water in the fridge before cooking.
Place the ham hock in a large saucepan with 1 onion, 1 carrot, 1 stick of celery, 1 leek, 10 peppercorns, the thyme and the bay leaf. Cover with cold water and slowly bring up to the boil. Reduce the heat to a simmer and cook for 3 to 4 hours until tender – the small bone at the top should easily be pulled out. Leave to cool in the stock. When cold, drain, reserving the liquid for the soup stock, and flake the ham into small pieces.
Dice the rest of the vegetables into 2cm-sized cubes. In a large pot, add a little vegetable oil and sweat off the onion, carrot, celery and leek. Then add the rest of the vegetables and sweat further, adding a pinch of salt.
When the vegetables are nicely sweated off, add the pearl barley and reserved ham stock. Add a little more water if required, bring to the boil and check the seasoning. Leave to simmer until the vegetables and pearl barley is cooked.
Just before serving, add the flaked ham hock, the chopped parsley and some black pepper.
Clare Smyth is chef-owner of Core, London
Diana Henry’s griddled chicken with thyme and sea salt
Chosen by Nigel Slater
Diana Henry’s griddled chicken with thyme and sea salt, chosen by Nigel Slater. Photograph: Romas Foord/The Observer
There is barely a day when I’m not working on at least one recipe. It might be at an early stage, or maybe the idea has travelled far enough along to find itself being tested for the umpteenth time. Or perhaps we are in the middle of photographing it. Some recipes are trouble-free, others need much tinkering with before they are fit to publish. Either way, my head, kitchen and notebook are full of the things. It should probably come as no surprise then that the supper I turn to most often is so simple it hardly needs a written recipe at all. Diana Henry’s griddled chicken with thyme and sea salt from her book Cook Simple is something I have made countless times, a dish of boned chicken thighs marinated with thyme and olive oil, griddled till the skin is crisp, then served with salt and lemon. There is a similar recipe in one of my early books, but it has garlic in it and after tasting Diana’s version I find I now prefer it without. The straightforward nature of the preparation appeals – it is barely half a dozen lines long – and I appreciate the speed with which it can be on the table. It is probably worth mentioning that grilling is my preferred cooking method for everyday eating. I fully expect my griddle pan to be buried alongside me.
This frugal supper arrives on the table, unadorned but for a wedge of lemon, almost invariably with a bowl of salad leaves. They are lightly dressed with olive oil and the merest splash of vinegar and are used to mop the thyme-scented meat juices from my plate. I stray from Diana’s version only in as much as I tend to grill the meat until the skin chars in patches. Like toast, I like my edges blackened.
chicken thighs 8, boned with skin on, opened out flat
thyme 10 sprigs, leaves chopped
With a very sharp knife, make some slits in the chicken thighs on both sides. Rub them with the olive oil and pat on the thyme leaves. Cover and leave to marinate in the refrigerator overnight, or for a couple of hours.
Heat a griddle pan until it is really hot. Season the oiled and herbed chicken and put it onto the griddle pan, skin-side down. Let it sizzle and splatter for 2 minutes. Turn the chicken over and let it cook for another 2 minutes. Lower the heat and continue to cook until the thighs are done all the way through – about another 5 minutes – turning once more.
Squeeze over the juice of a lemon and serve immediately with lemon wedges.
With coriander and chilli butter: Marinate the chicken in olive oil as above (omit the thyme), then mix 75g softened butter with the shredded flesh of 2 medium red chillies (halved and deseeded), a handful of fresh coriander leaves, 1 fat crushed garlic clove and a good squeeze of lime. Put the butter in the refrigerator to get really cold. Griddle the chicken as above and serve with a pat of butter melting over the top and wedges of lime.
With black olive and anchovy butter: Again, marinate the chicken (omit the thyme), then mash together 75g softened butter with 3 chopped anchovy fillets, 1 crushed garlic clove, pepper, a good squeeze of lemon juice and 25g chopped pitted black olives. Refrigerate. Griddle the chicken as above and serve knobs of the butter melting over it.
From Cook Simple by Diana Henry (Mitchell Beazley, £14.99). Nigel Slater is the Observer’s food writer
Marcella Hazan’s chicken fricassée with porcini mushrooms, white wine and tomatoes
Chosen by Diana Henry
Marcella Hazan’s chicken fricassée with porcini mushrooms, white wine and tomatoes, chosen by Diana Henry. Photograph: Romas Foord/The Observer
The dishes I like cooking best aren’t those that take masses of work but those that surprise because they take so little. The ones that require work develop as you make them – you can see just how they come together and build. If the ingredients list for a recipe is so short you can’t see what the dish will become, it’s intriguing – the alchemy doesn’t have much to do with you, the cook, because you’re not actually doing that much.
Marcella Hazan’s recipe for chicken with porcini and tomatoes is one of those simple and surprising dishes. I first made it when I didn’t have much food in the house, but I did have chicken, white wine, dried wild mushrooms and tomatoes. The recipe didn’t look that promising and yet, an hour later, I was eating something deeply savoury and way better than I’d anticipated. I cooked it for my then boyfriend in my first flat in London. It was a Sunday night and it was just supper, nothing special, yet we both marvelled at the dish. I knew I would cook it for years to come.
Hazan springs these dishes on you quite often. I also cook her chicken with lemon and her pot-roasted lamb with juniper. There’s nothing to them in terms of effort – and no picture to help you know what you will end up with. You have to have faith in her, and the way she writes inspires that faith. Hazan has rarely let me down.
dried porcini mushrooms 25g, reconstituted and cut up, plus the filtered water from the mushroom soak (see directions)
whole chicken 1.5kg, cut into 4 pieces
tinned imported Italian plum tomatoes 50g, chopped coarsely, with their juice
Before you can cook dried mushrooms, they must be reconstituted according to the following procedure: use 500ml of barely warm water to 20g of dried porcini. Soak the mushrooms in the water for at least 30 minutes.
Lift out the mushrooms by hand, squeezing as much water as possible out of them, letting it flow back into the container where they had been soaking. Rinse the reconstituted mushrooms in several changes of fresh water. Scrape clean any place where soil may still be embedded. Pat dry with kitchen paper.
Do not throw out the water in which the mushrooms soaked – it is richly laced with flavour. Filter it through a strainer lined with paper towelling, collecting it in a bowl or jug. Set aside.
Wash the chicken in cold water and thoroughly pat dry with a tea towel or kitchen paper.
Put the oil in a sauté pan, turn the heat to medium-high and, when the oil is very hot, slip in the chicken pieces, skin-side down. Brown them well on that side, then turn them and brown the other side. Sprinkle with salt and pepper, turn them once, then add the wine. Let the wine simmer briskly for 30 seconds while using a wooden spoon to scrape loose the browning residues on the bottom and sides of the pan.
Add the chopped reconstituted porcini, the filtered water from their soak and the chopped tomatoes with their juice. Turn over all the ingredients, then adjust the heat to cook at a slow simmer and cover the pan with the lid on slightly askew. Turn the chicken pieces from time to time while they are cooking. Cook until the chicken thighs feel very tender when prodded with a fork and the meat comes easily off the bone.
When the chicken is done transfer it to a warm serving platter. Tip the pan and spoon off all but a little of the fat. If the juices in the pan are too thin, boil them down over a high heat. Swirl the butter into the juices, then pour all the contents of the pan over the chicken and serve at once.
The Essentials of Classic Italian Cooking by Marcella Hazan (Boxtree, £30); Diana Henry is the Sunday Telegraph’s food writer
Chosen by Asma Khan
Hakka chow, chosen by Asma Khan. Photograph: Romas Foord/The Observer
The arrival of the first Chinese emigrant to Calcutta was recorded in 1778, a Mr Yang Tai Chow who set up a sugar factory near the city where I was born and spent most of my childhood. Apart from sugar, the most significant contributions by the Chinese who came to Bengal, especially the Hakka, was their food: the Indo-Chinese food of Calcutta is unique.
Whenever we went out to eat in India we would almost always go to a Chinese restaurant and Hakka chow was what I always ordered. In college I would look forward to the days when Chinese noodles were on the menu. After moving to England in 1991, I was so disappointed with the Chinese food here, so on one of my trips back to India I learned how to cook Hakka chow from watching a street vendor. The “red sauce” that gives it such a wonderful flavour in Calcutta is locally produced, dark brown, slightly sweet soy sauce. I add brown sugar to replicate the red sauce.
Before I opened Darjeeling Express I would cook it at least twice a week for my family in London. Now it’s our Sunday dinner.
boneless chicken thighs 250g
red pepper 1 medium-sized
carrot 1 large (approximately 100g)
dried egg noodles 500g (wheat noodles can also be used)
freshly milled white pepper ½ tsp
dark soy sauce 5 tbsp
spring onions thinly sliced, to garnish
Cut the chicken thighs into ⅓cm-thick strips. Cut the carrots and peppers into 5-7cm-long strips and a similar thickness to the chicken. Peel and thinly slice the onions. Cook the noodles according to the instructions on the packet – wash the cooked noodles in cold water, drain and set aside.
Heat the empty wok to smoking temperature – this may take a minute or so depending on your wok. Add the oil followed immediately by the strips of chicken – turn the chicken in the wok to ensure all sides are sealed. Cook for another 2 to 3 minutes to make sure the strips are cooked. Add the salt, pepper and garlic, and the sliced onions, carrots and peppers, and stir fry with the chicken for 3 minutes. Add the drained noodles, soy sauce and sugar, and cook for a further 2 to 3 minutes. Taste and adjust the seasoning. Serve garnished with the spring onions.
Asma Khan is the owner of Darjeeling Express, London
Simon Hopkinson’s roast leg of lamb with anchovy, garlic and rosemary
Chosen by Fuchsia Dunlop
Simon Hopkinson’s roast leg of lamb with anchovy, garlic and rosemary, chosen by Fuchsia Dunlop. Photograph: Romas Foord/The Observer
When I was a child, Sunday lunch was a regular fixture. In those days, Sundays were quiet, lazy days, involving little more than a family meal, followed by a country walk and hours spent playing board games or messing around at home. And although my mother cooked a lot of foreign food, Sunday lunches were almost always traditional: roast lamb with mint sauce, roast pork with apple sauce, roast chicken or beef. As an adult, I cook mainly Chinese food, but every so often I like to return to the ritual of a roast Sunday lunch, and when I do, Simon Hopkinson’s roast leg of lamb with anchovy, garlic and rosemary is the recipe I usually turn to. Although, of course, it’s not strictly English, it fits beautifully into the Sunday lunch mould, and is far more delicious than lamb with mint sauce. As the joint roasts, the anchovies, garlic and rosemary melt into the meat and mingle with the wine and butter and roasting juices to make an ambrosial sauce. Sometimes I serve the meat with Simon’s saffron mashed potatoes, from the same book, Roast Chicken and Other Stories.
leg of lamb 1.8kg
garlic 4 large cloves, peeled and sliced lengthways into 3
anchovies 2 x 50g tins
butter 75g, softened
white wine ½ bottle
watercress a bunch, to garnish
Preheat the oven to 220C/gas mark 7. With a small sharp knife, make about 12 incisions 5cm deep in the fleshy side of the joint. Insert a piece of garlic, half an anchovy and a small sprig of rosemary into each incision. Push all of them right in with your little finger. Cream the butter with any remaining anchovies and smear it all over the surface of the meat. Grind over plenty of black pepper. Place the lamb in a roasting tin and pour the wine around. Tuck in any leftover sprigs of rosemary and pour over the lemon juice. Put in the oven and roast for 15 minutes.
Turn the oven down to 180C/gas mark 4 and roast the lamb for a further hour, or slightly more, depending on how well done you like your meat. Baste from time to time with the winy juices. Take the meat out of the oven and leave to rest in a warm place for at least 15 minutes before carving.
When it comes to good food smells, this is one of the best, because as you slice the lamb the waft of garlic, rosemary and anchovy hits you head on. Once again, mashed potato is good with this.
From Roast Chicken and Other Stories by Simon Hopkinson (Ebury, £18.99); Fuchsia Dunlop is the author of Land of Fish and Rice (Bloomsbury, £26)
Bruce Poole’s polenta with asparagus, poached egg and olive
Chosen by Gary Usher
Chez Bruce’s polenta with asparagus, poached egg and olive, chosen by Gary Usher. Photograph: Romas Foord/The Observer
I love this recipe, particularly for its ease and simplicity – I’ve even been known to have it for breakfast. The whole dish can be prepared in five minutes and you’d be hard pushed to find a tastier bite to eat.
The key with simplicity is perfect execution and, as are there are only three main elements in the recipe, it would be a disaster if any of them weren’t perfect.
The first time I tried this, I was a chef at Bruce Poole’s restaurant, Chez Bruce. I remember thinking how beautifully simple it looked and then how amazing it tasted.
I also love how this dish ended up on the Chez Bruce menu. Bruce and his head chef Matt Christmas were on a food tour around France and had something very similar on a tasting menu. They loved it so much it made it back to London.
parmesan 150g, freshly grated, plus a little extra shaved
asparagus 16 spears
vinegar a few drops for poaching eggs
eggs 4 spankingly fresh, cracked gently into 4 small cups of olive oil
tapenade 2 tsp, thinned down with a little olive oil to vinaigrette consistency
Add some table salt to the water in a biggish pan, bring to the boil and pour in the polenta, whisking as you go. The polenta will thicken quickly and vigorous whisking is required to ensure that the mixture remains smooth. The polenta will also “blip” and boil, rather like volcanic lava – I like to think it is burping. After 2-3 minutes, turn the heat down to its very lowest setting (a heat diffuser is useful here, or even better, an induction hob if you are lucky enough to have one) and continue to cook for about 15 minutes, stirring every so often with a wooden spoon. If the polenta appears too thick and stodgy, trickle in a little boiled water from the kettle. Finally, beat in the butter and the grated parmesan and adjust the seasoning. Cover with a lid and keep warm. The polenta will keep quite happily in this way for 30 minutes or so.
Bring two other pans of water to the boil: one for the asparagus and one for poaching the eggs. Cook the asparagus in the normal way. (Alternatively, the asparagus can be cooked beforehand and refreshed in iced water. This is a handy shortcut, as the spears will simply need reheating for a matter of seconds in the pan, before the eggs are poached, and kept warm.) Add a few drops of vinegar to the egg-poaching pan and slide in all the eggs. The only trick to successfully poaching eggs is to use really fresh eggs.
Season the asparagus with the faintest moistening of olive oil, sea salt and pepper and arrange on warmed plates. Give the polenta one last whisk and place a generous spoonful alongside the asparagus. When the eggs are poached, remove them with a slotted spoon, season them and add to the assembly. Finally, spoon a little tapenade vinaigrette over and scatter with the shaved parmesan.
Note: I am not against the use of instant (quick-cooking) polenta – in fact, I think it is excellent. I also love the mealier, coarser maize porridge that “real” Italian cooks recommend. Either type will work well, but remember that the coarser variety will take about 45 minutes to cook and needs constant attention. In either case, the enrichment of butter and parmesan is a must.
From Bruce’s Cookbook by Bruce Poole (Collins, available secondhand); Gary Usher is chef-owner, Sticky Walnut, Chester
Anne-Marie Deschodt’s scrambled eggs with black truffles
Chosen by Anissa Helou
Anne-Marie Deschodt’s scrambled eggs with black truffles, chosen by Anissa Helou. Photograph: Romas Foord/The Observer
Long ago, I lived in Paris where my best friend was the late Anne-Marie Deschodt, an actress who was also a great cook. She and her husband, the artist Guy de Rougemont, regularly invited friends for dinner, in the garden of their beautiful artist’s studio.
Anne-Marie cooked the meals herself and, in truffle season, she always served scrambled eggs with truffles. She would place the truffles among the eggs in a covered bowl the night before, so that the eggs absorbed the truffle flavour through their shells. I was sceptical but relented once Anne-Marie made me taste one of the eggs soft-boiled, ahead of dinner. I also loved how she kept the eggs totally creamy by whisking them continuously over low heat. I adopted both her trick of storing the eggs with the truffle overnight and her recipe which I often make for lunch, both in season and outside of it – truffles freeze very well.
black truffle 1 smallish
creme fraiche 1 tbsp
brioche or pain de mie 2 slices, toasted
The night before, put the eggs in a bowl. Nestle the truffle in between the eggs and cover the bowl.
The next day, scrub the truffle clean of any sand. Rinse it under cold water and peel it if necessary, making sure you waste as little as possible. Then grate it over the coarse side of the grater.
Break the eggs into a bowl. Season with salt and pepper to taste and beat well. Add the grated truffle and mix well.
Place a medium saucepan over a low heat. Add the butter. When the butter has melted, add the eggs and whisk continuously until the eggs start to set – this will take 10 to 15 minutes. Take the pan off the heat every now and then towards the end to slow the process and avoid lumps. Continue whisking until the eggs are set to your liking. I like mine rather moist and very creamy.
Once the eggs have set to your liking, whisk in the creme fraiche. Taste and adjust the seasoning if necessary and serve immediately on toasted brioche or pain de mie, together with a nice glass of white or red wine and a crisp green salad.
Anissa Helou is the author of Feast: Food of the Islamic World (Bloomsbury, £45)
Nigel Slater’s pasta with whole garlic, goat’s cheese and thyme
Chosen by Olia Hercules
Nigel Slater’s pasta with whole garlic, goat’s cheese and thyme, chosen by Olia Hercules. Photograph: Romas Foord/The Observer
This was one of the first dishes I attempted when I was teaching myself how to cook in my early 20s in the UK. I had just finished my MA dissertation, and I was totally skint, but with a new-found passion for cooking. Nigel Slater’s Kitchen Diaries had just come out, and I read it and cooked from it avidly in a small rented flat near Alexandra Palace. I then bought every other book Slater had written. This recipe is from Real Fast Food. I always bought a decent goat’s cheese for this, and even then it was so cheap to make. The whole confit garlic cloves make it taste luxurious. Cooking whole cloves of garlic this way was a revelation to me. For those strapped for cash, use a very small saucepan and tilt it, then a reasonable amount of olive oil will go far. Just hold the pan over a low heat, and submerge the garlic cloves until cooked (it takes a bit less time than Nigel’s method). The garlic becomes soft and sweet, a perfect companion to thyme and goat’s cheese. Almost 14 years later, I still make this dish. It reminds me of the excitement I felt during my first foray into cooking.
garlic a large head, the cloves plump and pink
thyme about 6 healthy sprigs
dried pasta 175g
crumbly white goat’s cheese 175g
Separate the garlic cloves. Crush each one lightly by pressing down hard with the flat of a knife blade or the heel of your hand, which will loosen the skins. Pop the cloves out of their papery skins.
Pour the oil into a small pan and add the garlic. Cook over a gentle heat for 20-25 minutes, until the cloves are tender, golden and sweet. They must not burn or they will turn horribly bitter.
Strip the thyme leaves from their branches and add them to the garlic 15 minutes after it has started cooking. Cook the pasta in boiling salted water until it is al dente, drain and toss gently with the olive oil, garlic cloves and thyme. Crumble the goat’s cheese and stir in.
From Real Fast Food by Nigel Slater (Penguin, £9.99); Olia Hercules is the author of Kaukasis (Mitchell Beazley, £25)
Anna Jones’s double greens and filo pie
Chosen by Stanley Tucci
Anna Jones’s double greens and filo pie, chosen by Stanley Tucci. Photograph: Romas Foord/The Observer
I came across Anna Jones because my wife Felicity is her agent. She brought home one of her books, A Modern Way To Eat, and said, “Stanley, this woman is amazing … an incredible cook … vegetarian.” I was like, “Oh God, no.” But of course the book is brilliant and there’s something about her double greens and filo pie that I can’t get enough of. I will literally have to stop myself from eating the entire thing. At one point I was making it so often – about once or twice a week – that I had to stop myself cooking it for a while.
For some reason it seems fresher and more alive than similar pies – maybe it’s the lemon zest. But I also love the fact that it’s quite rustic. The greens have to be quite robust – she uses kale and chard. It’s an easy pie to make: you just sauté things down at first, let them cool a bit, then put them into the filo with eggs, feta and herbs, then put it in the oven. But it has amazing layers of flavour – any good chef’s recipe is really just about layering those flavours.
When I’m at home, I cook on a daily basis. On occasion I experiment, if there’s time, but when you’re cooking for a lot of people, including kids, you tend to stick to the same straightforward recipes – pasta or risotto, steak or lamb chops, a whole sea bass with rice or potatoes and a vegetable – and everybody just has what they want. When I do experiment, I keep it fairly classic. A lot of slow cooking. A few years ago, we made Tom Kerridge’s hay-baked chicken recipe and it was just fantastic. I love cooking, I really do, and I would like to spend more of my time doing that than anything else.
spring onions 1 bunch (about 8), trimmed and roughly chopped
spring greens or kale 250g, stalks removed, leaves shredded
chard or spinach 250g, leaves shredded, and chard stalks chopped
unwaxed lemon grated zest of ½
eggs 3 organic or free-range
fresh parsley a small bunch, picked and roughly chopped
fresh dill a small bunch, picked and roughly chopped
filo pastry 4 large sheets or 8 smaller ones
Preheat your oven to 220C/gas mark 7· Put a 26cm non-stick ovenproof frying pan on a medium heat and add a little olive oil, then add the spring onions with a pinch of salt and fry for a few minutes, until softened.
Get yourself a large sheet of baking paper, about 50cm long, and lay it on your work surface. Drizzle it with a little olive oil, then scrunch it up into a ball so it’s all coated (this will stop it burning in the oven). Now lay it flat again.
From A Modern Way to Eat by Anna Jones (4th Estate, £26); Stanley Tucci is an actor and the author of The Tucci Table (Orion, £25)
Niloufer Ichaporia King’s cardamom cake
Chosen by Alice Waters
Niloufer Ichaporia King’s cardamom cake, chosen by Alice Waters. Photograph: Romas Foord/The Observer
I first had Niloufer’s cardamom cake maybe 25 years ago, when I was at her house for a festive occasion. I fell in love instantly. I call it Niloufer’s cake, but the original credit belongs to a friend of hers, Ragnhild Langlet, who generously shared the recipe. I was astonished to learn that the cake is in fact Swedish, not Parsi, as I had supposed. But as Niloufer says, it is such a beloved cake that it has become sort of an honorary Parsi dessert for her.
To me, a cake has to be moist and it has to be interesting – Niloufer’s cake is both, there is magic to it. Cardamom is such an extraordinary spice, both tropical and delicate, and that flavour all on its own is so enticing to me. It is one of those beloved recipes I rely upon time and time again to transform a gathering into a truly memorable celebration; I make it for my daughter’s birthday (she loves it as much as I do), and my dearest friends’ birthdays. It stands beautifully on its own, unadorned, or simply decorated with candied rose petals and candles.
To serve 6 to 10
unsalted butter 150g, plus more for greasing the cake tin
sugar 260g, plus more for preparing the cake tin
sliced almonds for the cake tin (optional)
cardamom seeds 3 tsp
Heat the oven to 180C/gas mark 4. Prepare a 23cm springform cake tin by buttering it liberally, sprinkling in 2 to 3 tablespoons sugar, and shaking the pan until the sides are coated with sugar. Don’t worry about extra sugar on the bottom. Cover the bottom with sliced almonds if you want a particularly crunchy topping. Ragnhild also suggested ground almonds or breadcrumbs. Use a parchment disk to line the bottom of the tin before buttering and sugaring it if you want to be absolutely sure that the topping won’t stick.
Cream the eggs and sugar until thick and pale using a stand mixer if you have one, a hand-held beater or a powerful and patient arm. Melt the butter in a little saucepan. Bruise the cardamom seeds in a mortar and pestle.
Quickly fold the flour and a pinch of salt into the egg and sugar mixture, followed by the butter and the cardamom. Give the batter a thorough stir before tipping it into the prepared pan. Thump the pan on the counter to settle the batter.
Bake for 30 minutes. The top should feel dry to the touch and spring back and a skewer or knife inserted in the centre should come out dry. Leave in the tin for about 5 minutes. Run a knife around the sides of the tin before inverting it on a cake rack to cool. Remove the bottom of the pan carefully while the cake is still very warm. Let cool before serving. Excellent the first day; even better the next and the next and the next, if it lasts that long.
Serve with fruit or a custard or ice-cream. There’s nothing that this cake doesn’t complement.
Variations: For our dear friend Catherine’s birthday in 1987, I embedded rose geranium leaves in the top of the cake (actually the bottom of the springform tin) along with the almonds, and served it with a winter fruit compote also lightly scented with rose geranium. If you can ever get near a cardamom plant, which is a member of the ginger family, try a leaf from it, too.
From My Bombay Kitchen by Niloufer Ichaporia King (University of California Press, £30). Alice Waters is the founder of Chez Panisse, Berkeley, California

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Patent US4440303 - Tray - Google PatentsSearch Images Maps Play YouTube News Gmail Drive More »Sign inPatentsAn improved insulated tray having both of its top and bottom surfaces configured so that either may receive food articles. In addition, the configuration is such that the trays may be stacked one upon the other in a wide variety of configurations. When so stacked, the depressions in the upper tray serve...http://www.google.com/patents/US4440303?utm_source=gb-gplus-sharePatent US4440303 - TrayAdvanced Patent SearchTry the new Google Patents, with machine-classified Google Scholar results, and Japanese and South Korean patents.Publication numberUS4440303 APublication typeGrantApplication numberUS 06/321,418Publication dateApr 3, 1984Filing dateNov 16, 1981Priority dateNov 16, 1981Fee statusLapsedPublication number06321418, 321418, US 4440303 A, US 4440303A, US-A-4440303, US4440303 A, US4440303AInventorsRichard H. SeagerOriginal AssigneeKing-Seeley Thermos Co.Export CitationBiBTeX, EndNote, RefManPatent Citations (6), Referenced by (25), Classifications (15), Legal Events (4) External Links: USPTO, USPTO Assignment, EspacenetTray
US 4440303 AAbstract
Patent CitationsCited PatentFiling datePublication dateApplicantTitleUS3191791 *May 22, 1961Jun 29, 1965Expandolite IncContainerUS3283891 *Mar 18, 1965Nov 8, 1966English Jr EdgarProtective packing apparatus for easily damaged objectsUS3346137 *Apr 9, 1965Oct 10, 1967Ricci Fausto MReceptacleUS3532247 *Apr 28, 1969Oct 6, 1970John A BridgesInsulated trays for food or the likeUS3908852 *Sep 11, 1972Sep 30, 1975Dunn Lyman DFood container assemblyUS4014450 *Aug 2, 1971Mar 29, 1977Montefibre S.P.A.Packaging container* Cited by examinerReferenced byCiting PatentFiling datePublication dateApplicantTitleUS4600103 *Mar 21, 1984Jul 15, 1986Buckhorn Material Handling Group, Inc.Symmetrical bakery basketUS4619363 *Jan 29, 1985Oct 28, 1986Gregor Hofbauer GmbhMultiple tray-shaped packing and storage unitUS4813544 *Apr 3, 1987Mar 21, 1989Pinckney Molded Plastics, Inc.Stackable pie trayUS5060819 *Oct 20, 1989Oct 29, 1991Rehrig-Pacific Company, Inc.Nestable low depth trayUS5094355 *Dec 20, 1990Mar 10, 1992Mobil Oil CorporationHinged-lid food container with sealable compartments employing front and side latching meansUS5649626 *Jan 26, 1996Jul 22, 1997Sumitomo Wiring Systems, Ltd.Flat wire harness protector and installation method thereofUS6257401May 14, 1999Jul 10, 2001Pactiv CorporationVented container with handles and embossmentUS6349847Oct 6, 2000Feb 26, 2002Pactiv CorporationVented container with handles and embossmentUS7718924 *Jun 12, 2006May 18, 2010Joseph ClaffyMultiple-compartment insulated food trayUS8196771 *Aug 24, 2009Jun 12, 2012Joanne GathingsPortable food organizerUS20060252509 *Jul 5, 2006Nov 9, 2006Walker Jay SMethod and apparatus for automatically operating a game machineUS20070284358 *Jun 12, 2006Dec 13, 2007Joseph ClaffyMultiple-compartment insulated food trayUS20080116099 *Nov 23, 2007May 22, 2008Eduardo GarciaTrayUS20100044265 *Sep 21, 2009Feb 25, 2010Ragsdale Donald WNestable integrated food tray with waste collection featureUS20100224531 *May 18, 2010Sep 9, 2010Joseph ClaffyMultiple-compartment insulated food trayUSD334513Aug 4, 1992Apr 6, 1993Aladdin Synergetics, Inc.CoverUSD335796Jan 29, 1990May 25, 1993Aladdin Synergetics, Inc.Food serving trayUSD335797Jul 8, 1992May 25, 1993Aladdin Synergetics, Inc.TrayUSD336592Aug 15, 1989Jun 22, 1993Aladdin Synergetics, Inc.Tray top for a food service trayUSD432914May 27, 1999Oct 31, 2000Pactiv CorporationBottom for a containerUSD433334May 27, 1999Nov 7, 2000Pactiv CorporationCover for a containerUSD439160Sep 3, 1999Mar 20, 2001Tenneco Packaging Inc.ContainerUSD443205May 14, 1999Jun 5, 2001Tenneco Packaging Inc.Bottom for a containerUSD444382Oct 6, 1999Jul 3, 2001Pactiv CorporationCover for a containerWO1990005679A1 *Nov 15, 1989May 31, 1990Rehrig-Pacific Company, Inc.Nestable tray* Cited by examinerClassifications U.S. Classification206/509, 206/545, 206/511, 220/4.27, 220/556, 220/23.6International ClassificationB65D21/02, B65D1/36, B65D81/38Cooperative ClassificationB65D21/0209, B65D81/383, B65D1/36European ClassificationB65D21/02E, B65D81/38C2, B65D1/36Legal EventsDateCodeEventDescriptionNov 16, 1981ASAssignmentOwner name: KING SEELEY THERMOS CO. A CORP. OF DE.Free format text: ASSIGNMENT OF ASSIGNORS INTEREST.;ASSIGNOR:SEAGER, RICHARD H.;REEL/FRAME:003959/0803Effective date: 19811023Nov 3, 1987REMIMaintenance fee reminder mailedApr 3, 1988LAPSLapse for failure to pay maintenance feesJun 21, 1988FPExpired due to failure to pay maintenance feeEffective date: 19880403RotateOriginal ImageGoogle Home - Sitemap - USPTO Bulk Downloads - Privacy Policy - Terms of Service - About Google Patents - Send FeedbackData provided by IFI CLAIMS Patent Services

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This means even if we enjoy a vigorous recovery that produces, say, 300,000 net new jobs a month, we could be looking at five to eight years before catching up to where we were before the recession began. : economy
robertreich.org/post/5...

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subway trains in O Scale Model Railroad and Trains | eBay Please enable JavaScript Our new search experience requires JavaScript to be enabled. Please enable JavaScript on your browser, then try again.
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Patent US6107609 - Thermal conditioning apparatus - Google PatentsSearch Images Maps Play YouTube News Gmail Drive More »Sign inAdvanced Patent SearchPatentsA support including a plate having a top surface and a receiving hole, a lift element having a contacting end disposed through the receiving hole, a sensor disposed in a bore in the contacting end of the lift element, and a support member adjacent the top surface....http://www.google.com/patents/US6107609?utm_source=gb-gplus-sharePatent US6107609 - Thermal conditioning apparatusAdvanced Patent SearchPublication numberUS6107609 APublication typeGrantApplication numberUS 09/250,366Publication dateAug 22, 2000Filing dateFeb 12, 1999Priority dateJun 21, 1996Fee statusPaidAlso published asUS5885353, US6051074, US6090209, US6150638, US6171402, US6403933Publication number09250366, 250366, US 6107609 A, US 6107609A, US-A-6107609, US6107609 A, US6107609AInventorsTimothy A. Strodtbeck, John S. Molebash, Bruce L. Hayes, Rex A. Smith, Shawn D. DavisOriginal AssigneeMicron Technology, Inc.Export CitationBiBTeX, EndNote, RefManPatent Citations (31), Referenced by (7), Classifications (21), Legal Events (6) External Links: USPTO, USPTO Assignment, EspacenetThermal conditioning apparatus
US 6107609 AAbstract
1. A wafer support, comprising:a plate having a top surface and at least one receiving hole; a lift element having a contacting end disposed through said receiving hole; a sensor disposed in a bore in said contacting end of said lift element; and a support member adjacent said top surface. 2. The apparatus of claim 1 wherein:said support member includes a bore extending from a distal end of said support member through a proximal end of said support member; and said apparatus further comprises a vacuum source attached to said bore. 3. The apparatus of claim 1 wherein said sensor comprises an infrared sensor.
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O'Keeffe's Healthy Feet 91 grams Jar | eBay
Details about O'Keeffe's Healthy Feet 91 grams Jar
20 Mar, 2018 21:44:00 GMT
happyshopping* (7239 )
O'Keeffe's Healthy Feet Foot Cream 91g Jar 1 2 3 6 Packs
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282870817219
Last updated on 20 Mar, 2018 02:12:48 GMT View all revisions
UPC: 689828588015
Dimensions: L 6.1 x W 3.39 x H 1.42 inches EAN: 0689828588015
NumberOfItems: 1 Brand: O'Keeffe's
PartNumber: 9044003 MPN: K0320001
ProductGroup: Home Improvement Binding: Personal Care
ReleaseDate: 2017-11-01 Color: Multi


text:
Patent US4234662 - Pressure sensitive hot melt adhesive curable by exposure to electron beam ... - Google PatentsSearch Images Maps Play YouTube News Gmail Drive More »Sign inPatentsHot melt pressure sensitive adhesives are prepared by free-radical copolymerizing an acrylic-based comonomer(s) with allyl acrylate or methacrylate to produce a prepolymer with an ethylenically saturated backbone containing pendant allylic unsaturation which is then applied in fluid form to a substrate...http://www.google.com/patents/US4234662?utm_source=gb-gplus-sharePatent US4234662 - Pressure sensitive hot melt adhesive curable by exposure to electron beam radiationAdvanced Patent SearchPublication numberUS4234662 APublication typeGrantApplication numberUS 06/033,199Publication dateNov 18, 1980Filing dateApr 26, 1979Priority dateApr 26, 1979Also published asCA1127592A, CA1127592A1, DE3015463A1, DE3015463C2Publication number033199, 06033199, US 4234662 A, US 4234662A, US-A-4234662, US4234662 A, US4234662AInventorsStephen D. Pastor, Stuart H. GanslawOriginal AssigneeNational Starch And Chemical CorporationExport CitationBiBTeX, EndNote, RefManPatent Citations (7), Referenced by (28), Classifications (22) External Links: USPTO, USPTO Assignment, EspacenetPressure sensitive hot melt adhesive curable by exposure to electron beam radiation
US 4234662 AAbstract
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adhesivesUS5536759 *Oct 13, 1994Jul 16, 1996National Starch And Chemical Investment Holding CorporationRadiation cured hot melt pressure sensitive adhesives from photoinitiator-functionalized, crosslinkable copolymersUS5741543 *Feb 9, 1996Apr 21, 1998Minnesota Mining And Manufacturing CompanyProcess for the production of an article coated with a crosslinked pressure sensitive adhesiveUS5948526 *Jul 29, 1997Sep 7, 1999Metallized Products, Inc.Protected sheet laminateUS6099682 *Feb 9, 1998Aug 8, 20003M Innovative Properties Company Corporation Of DelawareCold seal package and method for making the sameUS6290801Mar 31, 2000Sep 18, 20013M Innovative Properties CompanyCold seal package and method for making the sameUS6436499Mar 2, 2000Aug 20, 20023M Innovative Properties CompanyCold seal package and method for making the sameUS6753079Jun 12, 2002Jun 22, 2004Tesa AgProcessing of acrylic hotmelts by reactive extrusionUS6991832 *Nov 22, 2002Jan 31, 2006Lainiere De Picardie BcMethod of producing a fusible interfacing with dots of hot-melt polymer, and hot-melt polymer designed especially for carrying out said methodUS7084185Jun 15, 2001Aug 1, 2006Tesa AgMethod for the production of cross-linkable acrylate contact adhesive materialsUS7229683May 30, 2003Jun 12, 20073M Innovative Properties CompanyThermal interface materials and method of making thermal interface materialsUS7964249Oct 5, 2001Jun 21, 2011Tesa SeMethod for producing crosslinked acrylate hot-melt adhesive compoundsUS20030036604 *Dec 5, 2000Feb 20, 2003Uwe MeisenburgMethod for producing coatings from coating materials, which can be cured thermally and by using actinic radiationUS20030099781 *Nov 22, 2002May 29, 2003Lainiere De Picardie BcMethod of producing a fusible interfacing with dots of hot-melt polymer, and hot-melt polymer designed especially for carrying out said methodUS20030129323 *Mar 13, 2001Jul 10, 2003Ludger DorniedenMethod for producing coatings, adhesive coatings and seals that can be cured using actinic radiationUS20040048944 *Oct 5, 2001Mar 11, 2004Ulf CartellieriMethod for producing crosslinked acrylate hot-melt adhesive compoundsUS20040209003 *May 12, 2004Oct 21, 2004Lindell Ann Kerstin B KRadiation curable hot melt composition and a process for the application thereofUS20040241410 *May 30, 2003Dec 2, 2004Fischer Patrick J.Thermal interface materials and method of making thermal interface materialsUS20040241417 *May 30, 2003Dec 2, 2004Fischer Patrick J.Thermally conducting foam interface materialsUS20060083864 *Dec 7, 2005Apr 20, 2006Akzo Nobel N.V.Radiation curable hot melt composition and a process for the application thereofUS20100218932 *Sep 2, 20103M Innovative Properties CompanyThermally conducting foam interface materialsWO2001068777A1 *Mar 13, 2001Sep 20, 2001Basf Coatings AgMethod for producing coatings, adhesive coatings and seals that can be cured using actinic radiationWO2002028963A2Oct 5, 2001Apr 11, 2002Tesa AgMethod for producing crosslinked acrylate hot-melt adhesive compounds* Cited by examinerClassifications U.S. Classification428/500, 427/505, 522/154, 526/327International ClassificationC08F290/00, C08F2/48, C08F2/54, C09J133/06, C09J4/00, C08F299/00, C09J7/00, C09J133/04, C09J7/02, C08F2/00Cooperative ClassificationY10T428/31855, C09J7/00, C09J7/0217, C09J2201/61, C09J133/062European ClassificationC09J7/02F2D, C09J133/06B, C09J7/00RotateOriginal ImageGoogle Home - Sitemap - USPTO Bulk Downloads - Privacy Policy - Terms of Service - About Google Patents - Send FeedbackData provided by IFI CLAIMS Patent Services


text:
Operator's organizational direct support and general support maintenance manual (including repair parts list) : tractor, wheeled (DED) loader backhoe, w/hydraulic impact tool and w/hydraulic earth auger attachment, John Deere model JD 410(CCE), w/Wain-Roy bucket, Hughes impactor and danuser earth drill (NSN 2420-00-567-0135). (Book, 1982) [WorldCat.org]
I thought you might be interested in this item at http://www.worldcat.org/oclc/9277897 Title: Operator's organizational direct support and general support maintenance manual (including repair parts list) : tractor, wheeled (DED) loader backhoe, w/hydraulic impact tool and w/hydraulic earth auger attachment, John Deere model JD 410(CCE), w/Wain-Roy bucket, Hughes impactor and danuser earth drill (NSN 2420-00-567-0135). Publisher: [Washington, DC] : Headquarters, Dept. of the Army, 1982. OCLC:9277897
Operator's organizational direct support and general support maintenance manual (including repair parts list) : tractor, wheeled (DED) loader backhoe, w/hydraulic impact tool and w/hydraulic earth auger attachment, John Deere model JD 410(CCE), w/Wain-Roy bucket, Hughes impactor and danuser earth drill (NSN 2420-00-567-0135).
Department of the Army technical manual, TM 5-2420-222-14 & P-2.
Tractors -- Hydraulic equipment -- Maintenance and repair -- Handbooks, manuals, etc.
Operator's organizational direct support and general support maintenance manual (including repair parts list).
(OCoLC)760004718
Tractor, wheeled (DED) loader backhoe
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Operator's organizational direct support and general support maintenance manual (including repair parts list) : tractor, wheeled (DED) loader backhoe, w/hydraulic impact tool and w/hydraulic earth auger attachment, John Deere model JD 410(CCE), w/Wain-Roy bucket, Hughes impactor and danuser earth drill (NSN 2420-00-567-0135)./United States. Department of the Army.;; [Washington, DC] : Headquarters, Dept. of the Army, 1982.

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text:
Cricket: Butcher faces fitness battle | Daily Mail Online
Mark Butcher faces a battle over the next week to be fit for the final Test against Sri Lanka while also battling with England's hierarchy about disciplinary action imposed upon him.
As the selectors meet to discuss the squad for next week's third Test at Old Trafford, Butcher's name is likely to be prominent as he attempts to shrug off a knee problem which is expected to need exploratory surgery in the near future.
But he is also likely to be the main topic of conversation within the England and Wales Cricket Board offices at Lord's after he refused to accept a fine levied for his controversial comments about Sri Lankan seamer Ruchira Perera.
Butcher's claimed that Perera, who was reported for having a suspect action by the umpires during the drawn first Test at Lord's, "throws it at you" in his column for the Croydon Advertiser.
He said that Perera "definitely straightens his arm", and added: "It's not so bad when the ball is pitched up but when he bowls short, he just runs up and throws it at you - I can't believe someone gets away with it!"
Those comments were investigated by the ECB's Discipline and Standing Committee, headed by Gerard Elias QC, who elected to impose a fine on Butcher believed to be in the region of around £1,500.
But after consulting family and friends and taking Adam Gilchrist's recent reprimand by the Australian Cricket Board for calling Muttiah Muralitharan a "chucker" into account, Butcher decided against paying the fine and now faces a disciplinary hearing in the next fortnight.
His difference of opinion with the ECB is not Butcher's only problem at present as he attempts to shake off a left knee problem sustained during the innings victory over Sri Lanka at Edgbaston last week.
He has already visited specialist Derek Bickerstaff in Sheffield, who has treated Darren Gough's knee problems this season, and been given the all clear to join up with the rest of the squad in Manchester next Tuesday.
But he admits it has left him no more than "50-50" and he will be monitored by England's backroom staff when he turns up with the rest of the squad.
Should he fail to pass his fitness test he will undergo exploratory surgery, which will sideline him for anything up to a month but at least will ensure his availability for the first Test against India at Lord's on July 25.
"I'm going up to Old Trafford with a view to playing," revealed Butcher.
"But I would say I am no more than 50-50 at the moment."
"The damage is in the joint between the two bones and it needs to be cleared up so, if I played in the next Test, I would have it done in the break between this series and the Test series that follows with India."
Even with Butcher's fitness in doubt, the selectors are unlikely to make any changes from the 14-man squad that contested the previous Test in Birmingham.
Hampshire's John Crawley is the obvious replacement for Butcher if he fails a fitness test, having been overlooked for Birmingham to allow the selection of left-arm spinner Ashley Giles on his home ground.
With Muralitharan expected to favour the conditions at Old Trafford, where he enjoyed considerable success during his two years as Lancashire's overseas player, Crawley's reputation as a good player of spin may also prove useful.
Glamorgan fast bowler Simon Jones may also come into the equation, particularly after coach Duncan Fletcher dropped heavy hints at Edgbaston that "we're going to have to have a look at him soon."
Probable squad: N Hussain (Essex, capt), ME Trescothick (Somerset), MA Butcher (Surrey), MP Vaughan (Yorkshire), GP Thorpe (Surrey), JP Crawley (Hampshire), AJ Stewart (Surrey, wkt), A Flintoff (Lancashire), DG Cork (Derbyshire), AF Giles (Warwickshire), AJ Tudor (Surrey), AR Caddick (Somerset), MJ Hoggard (Yorkshire), SP Jones (Glamorgan).

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text:
9783631598504: «And How Do You Like This Country?»: Stories of New Zealand- Edited by Friedrich Voit and with an Essay by Livia Käthe Wittmann (Germanica Pacifica) - AbeBooks - Friedrich Voit: 3631598505
Friedrich Voit «And How Do You Like This Country?»: Stories of New Zealand- Edited by Friedrich Voit and with an Essay by Livia Käthe Wittmann (Germanica Pacifica)
ISBN 13: 9783631598504
«And How Do You Like This Country?»: Stories of New Zealand- Edited by Friedrich Voit and with an Essay by Livia Käthe Wittmann (Germanica Pacifica)
ISBN 10: 3631598505 ISBN 13: 9783631598504
These stories by Otti Binswanger, the niece of the German aviator Otto Lilienthal, were written in the 1940s in New Zealand, where they were published originally in 1945. Otti Binswanger had come to New Zealand in 1939 as a refugee from Nazi Germany together with her husband Paul Binswanger, a German-Jewish scholar of Romance Languages. These stories constitute an important and highly original contribution not only to New Zealand literature, but also to the corpus of literature by exiles in the 20th century. In her stories Otti Binswanger creates an authentic, sympathetic, and at the same time critical portrait of the country and its people as she encountered them as an immigrant. They are «inside stories» with the eye of an outsider written in the clear and matter-of-fact style of the period.
The Editor: Friedrich Voit teaches in the School of European Languages and Literatures at the University of Auckland (New Zealand).
1. And How Do You Like This Country?
Binswanger, Otti; Voit, Friedrich (edt); Wittmann, Livia Kathe (con)
Book Description Book Condition: New. Bookseller Inventory # 9809484-n
2. And How Do You Like This Country?: Stories of New Zealand (Germanica Pacifica)
Otti Binswanger, Friedrich Voit, Livia Kaethe Wittman
Book Description Peter Lang GmbH 2009-11-01, 2009. Book Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Bookseller Inventory # NU-LBR-01801427
3. And How Do You Like This Country?» Stories of New Zealand- Edited by Friedrich Voit and with an Essay by Livia Käthe Wittmann
Published by Frankfurt, 2009. 118 pp. (2009)
Book Description Frankfurt, 2009. 118 pp., 2009. Book Condition: New. These stories by Otti Binswanger, the niece of the German aviator Otto Lilienthal, were written in the 1940s in New Zealand, where they were published originally in 1945. Otti Binswanger had come to New Zealand in 1939 as a refugee from Nazi Germany together with her husband Paul Binswanger, a German-Jewish scholar of Romance Languages. These stories constitute an important and highly original contribution not only to New Zealand literature, but also to the corpus of literature by exiles in the 20th century. In her stories Otti Binswanger creates an authentic, sympathetic, and at the same time critical portrait of the country and its people as she encountered them as an immigrant. They are «inside stories» with the eye of an outsider written in the clear and matter-of-fact style of the period. The essay by Livia Käthe Wittmann (Christchurch/NZ) gives an introduction to both the stories as well as to the multi-facetted personality and life of Otti Binswanger. Bookseller Inventory # 59850
4. And How Do You Like This Country?"
Published by Peter Lang GmbH, Internationaler Verlag der Wissenschaften 2009-11-26, Frankfurt am Main (2009)
Book Description Peter Lang GmbH, Internationaler Verlag der Wissenschaften 2009-11-26, Frankfurt am Main, 2009. hardback. Book Condition: New. Bookseller Inventory # 9783631598504
5. And How Do You Like This Country?'
Otti Binswanger
Book Description Peter Gmbh Lang Nov 2009, 2009. Buch. Book Condition: Neu. Neuware - These stories by Otti Binswanger, the niece of the German aviator Otto Lilienthal, were written in the 1940s in New Zealand, where they were published originally in 1945. Otti Binswanger had come to New Zealand in 1939 as a refugee from Nazi Germany together with her husband Paul Binswanger, a German-Jewish scholar of Romance Languages. These stories constitute an important and highly original contribution not only to New Zealand literature, but also to the corpus of literature by exiles in the 20th century. In her stories Otti Binswanger creates an authentic, sympathetic, and at the same time critical portrait of the country and its people as she encountered them as an immigrant. They are 'inside stories' with the eye of an outsider written in the clear and matter-of-fact style of the period. The essay by Livia Käthe Wittmann (Christchurch/NZ) gives an introduction to both the stories as well as to the multi-facetted personality and life of Otti Binswanger. 118 pp. Englisch. Bookseller Inventory # 9783631598504
6. And How Do You Like This Country?: Stories of New Zealand
Voit, Friedrich (Editor)
Book Description Peter Lang Pub Inc, 2009. Hardcover. Book Condition: Brand New. 118 pages. 8.25x6.00x0.50 inches. In Stock. Bookseller Inventory # __3631598505
7. And How Do You Like This Country? : Stories of New Zealand- Edited by Friedrich Voit and with an Essay by Livia Kaethe Wittmann (Hardback)
Book Description Peter Lang AG, Switzerland, 2009. Hardback. Book Condition: New. New edition. Language: English . Brand New Book. These stories by Otti Binswanger, the niece of the German aviator Otto Lilienthal, were written in the 1940s in New Zealand, where they were published originally in 1945. Otti Binswanger had come to New Zealand in 1939 as a refugee from Nazi Germany together with her husband Paul Binswanger, a German-Jewish scholar of Romance Languages. These stories constitute an important and highly original contribution not only to New Zealand literature, but also to the corpus of literature by exiles in the 20th century. In her stories Otti Binswanger creates an authentic, sympathetic, and at the same time critical portrait of the country and its people as she encountered them as an immigrant. They are inside stories with the eye of an outsider written in the clear and matter-of-fact style of the period. The essay by Livia Kathe Wittmann (Christchurch/NZ) gives an introduction to both the stories as well as to the multi-facetted personality and life of Otti Binswanger. Bookseller Inventory # LIB9783631598504
8. And How Do You Like This Country?' : Stories of New Zealand. Edited by Friedrich Voit and with an Essay by Livia Käthe Wittmann
Book Description Peter Gmbh Lang Nov 2009, 2009. Buch. Book Condition: Neu. Neuware - These stories by Otti Binswanger, the niece of the German aviator Otto Lilienthal, were written in the 1940s in New Zealand, where they were published originally in 1945. Otti Binswanger had come to New Zealand in 1939 as a refugee from Nazi Germany together with her husband Paul Binswanger, a German-Jewish scholar of Romance Languages. These stories constitute an important and highly original contribution not only to New Zealand literature, but also to the corpus of literature by exiles in the 20th century. In her stories Otti Binswanger creates an authentic, sympathetic, and at the same time critical portrait of the country and its people as she encountered them as an immigrant. They are «inside stories» with the eye of an outsider written in the clear and matter-of-fact style of the period. The essay by Livia Käthe Wittmann (Christchurch/NZ) gives an introduction to both the stories as well as to the multi-facetted personality and life of Otti Binswanger. 118 pp. Englisch. Bookseller Inventory # 9783631598504

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Fernando Pérez-González - Semantic Scholar
Gregory W. Wornell145
Brian H Chen144
Mauro Barni91
Max H. M. Costa90
Pierre Moulin82
72Pedro Comesaña Alfaro
64Sviatoslav Voloshynovskiy
54Fernando Pérez González
54Mauro Barni
39Félix Balado
DCT-domain watermarking techniques for still images: detector performance analysis and a new structure
Juan Ramón Hernández, Martin Amado, Fernando Pérez-González
In this paper, a spread-spectrum-like discrete cosine transform (DCT) domain watermarking technique for copyright protection of still digital images is analyzed. The DCT is applied in blocks of 8x8… (More)
Rational dither modulation: a high-rate data-hiding method invariant to gain attacks
Fernando Pérez-González, Carlos Mosquera, Mauro Barni, Andrea Abrardo
A novel quantization-based data-hiding method, called Rational Dither Modulation (RDM), is presented. This method retains most of the simplicity of the conventional dither modulation (DM) scheme,… (More)
Statistical Analysis of Watermarking Schemes for Copyright Protection of Images
Juan Ramón Hernández, Fernando Pérez-González
In this paper, we address the problem of the performance analysis of image watermarking systems that do not require the availability of the original image during ownership verification. We focus on a… (More)
Angle QIM: a novel watermark embedding scheme robust against amplitude scaling distortions
Fabrício Ourique, Vinicius Licks, Ramiro Jordan, Fernando Pérez-González
Quantization index modulation (QIM) watermarking has received a great deal of attention ever since the rediscovery of Costa's result on codes with host-interference rejecting properties. While such… (More)
Visible encryption: using paper as a secure channel
Norberto Degara, Fernando Pérez-González
A novel technique allowing secure transmission/storage of electronic documents in printed form is described. First, given a document to protect, an error resilient “visibly encrypted” version is… (More)
Performance analysis of existing and new methods for data hiding with known-host information in additive channels
Fernando Pérez-González, Félix Balado, Juan R. Hernández Martin
A considerable amount of attention has been lately payed to a number of data hiding methods based in quantization, seeking to achieve in practice the results predicted by Costa for a channel with… (More)
Zekeriya Erkin, Juan Ramón Troncoso-Pastoriza, Reginald L. Lagendijk, Fernando Pérez-González
Growing energy needs are forcing governments to look for alternative resources and ways to better manage the energy grid and load balancing. As a major initiative, many countries including the United… (More)
Spread-Spectrum Watermarking Security
Luis Pérez-Freire, Fernando Pérez-González
This paper presents both theoretical and practical analyses of the security offered by watermarking and data hiding methods based on spread spectrum. In this context, security is understood as the… (More)
Rational dither modulation: a novel data-hiding method robust to value-metric scaling attacks
Fernando Pérez-González, Mauro Barni, Andrea Abrardo, Carlos Mosquera
IEEE 6th Workshop on Multimedia Signal Processing…
A novel quantization-based data-hiding method, named rational dither modulation (RDM), is presented. This method amounts to simple modifications of the well-known dither modulation (DM) scheme, which… (More)
Security of Lattice-Based Data Hiding Against the Known Message Attack
Luis Pérez-Freire, Fernando Pérez-González, Teddy Furon, Pedro Comesaña Alfaro
Security of quantization index modulation (QIM) watermarking methods is usually sought through a pseudorandom dither signal which randomizes the codebook. This dither plays the role of the secret key… (More)

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text:
Laurence Hartnett (1840-1919) - Find A Grave Memorial
19 Mar 1919 (aged 78–79)
21515980 · View Source
Brother of Sister Germaine (Nunn) of Minneapolis
No known relatives in the area.
59 Mass. Inf. CO. C.
Find A Grave Memorial 21515980
Find A Grave, database and images (https://www.findagrave.com : accessed ), memorial page for Laurence Hartnett (1840–19 Mar 1919), Find A Grave Memorial no. 21515980, citing Calvary Cemetery, Grand Forks, Grand Forks County, North Dakota, USA ; Maintained by lk51t (contributor 46777087) .
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I thought you might like to see a memorial for Laurence Hartnett I found on Findagrave.com.

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7-Zip / Discussion / Open Discussion:Support for LZMS compression in new style WIM/ESD images introduced with the Windows 8.1 ADK
Open Discussion9002
Support for LZMS compression in new style WIM/ESD images introduced with the Windows 8.1 ADK
Creator: maxpat78
Igor, do you plan to support/improve such new compression algorithm and WIM format in 7-zip?
As you can read in wimlib 1.6.0 documentation (--> https://sourceforge.net/projects/wimlib/ ), latest DISM tool from Microsoft can export images from old WIMs with /compress:recovery and pack them with this new format, which supports: 1) solid blocks; 2) new LZMS compression algorithm (similar to LZMA). Link
OK. I'll check it later. Thanks for that information! Link
Igor, I don't think this feature is high priority for 7-Zip since MS's own software (ImageX, Dism) has problems with the new WIM format, and there is no official documentation. However, just a few notes if you're interested:
Dictionary size for LZMS can be up to 67108864 bytes.
LZMS uses range coding from the beginning of the block and Huffman coding from the end of the block. For matches it uses a queue of 3 recent offsets, and it also has a weird match type which I don't fully understand yet. It's an interesting format but seemingly isn't as good as LZMA, overall.
I haven't had much luck (compatibility-wise) using algorithms other than LZMS in solid blocks, or using multiple solid blocks per WIM archive.
LZMS is undocumented (even though it is one of the algorithms supported by the public Compression API available on Windows 8), so if you ever want to support it in 7-Zip it might be best if I wrote up a formal spec and you went from there rather than looking at my code, especially as I did some disassembling to get started in the right direction. Maybe MS will release a spec eventually like they did with XPRESS and LZX though.

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Laura Ingalls Wilder quote. | Words of Wisdom ! | Pinterest
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Funniest on Pinterest Surbhi Garg
A peek into my mind! Melissa Mora
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A Military Wife.... For Holley Gorman and all my other military wives out there :)
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Ten Commandments Of A Military Wife.
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My theory.. Let them talk I don't have to answer to it. And "gossip" isn't just "what everyone does"..
Let folks talk! ♥ Tyler Perry
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One of my favorite quotes from the movie:)
Life lesson from Madea :)
Let Folks Talk... Love the Madea Movies!
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And you are a precious little angel! Look how beautiful she is!
cutest baby out there.
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...very difficult sometimes but very important words to live by
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Some people really need to read this - so true
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take time to listen and understand so you can be understood:)
I thank God for giving me the courage to embrace my disappointments as lessons.
Beautiful words on gratitude
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"Do not let the behavior of others destroy your inner peace" quotes for good health
Don't let others destroy inner peace

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Amazon.com: Three Pale Queens (feat. Chuck Owston): Tiffany Apan: MP3 Downloads
Three Pale Queens (feat. Chuck Owston)
From the Album Heart Song: The Living Room Sessions EP
April 18, 2011 | Format: MP3
Label: Poets Labyrinth
Copyright: 2011 Poets Labyrinth Productions
Duration: 3:41 minutesGenres: Folk > Traditional British & Celtic FolkFolk > Traditional FolkMiscellaneous ASIN: B004W5IKBA

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Our last room was rather small but in graduation... - Review of Jesmond Dene House - TripAdvisor
“Eating in the restaurant is an experience and the...”
“The happy staff were very professional as well as...”
“Hotel is such a pleasure we have booked dinner...”
“Situated for either Newcastle city centre or the...”
“Everything about this hotel is special, the...”
Our last room was rather small but in graduation... - Review of Jesmond Dene House
Now my daughter has left Uni I am so going to miss JDH, just a lovely hotel. comfortable, inviting
with consistent high standards. Friendly helpful staff, excellent food - great Breakfast!!
In my opinion this is how a hotel should be, it was our treat when visiting this lovely City.
Our last room was rather small but in graduation week we were lucky to get a room for two nights.
The garden and terrace are lovely and in the fabulous weather we breakfasted outside.
Thank you Jesmond Dene you deserve all your awards !!
Ask kentcritique about Jesmond Dene House
kentcritique has 1 more review of Jesmond Dene House
After a long journey, difficult meetings etc.etc. to arrive at the hotel was just perfect.
Quiet, relaxed, superb welcome, nothing was too much trouble without being intrusive.
Splendid room with everything you could wish for, and the dinner which followed was quite superb.
Also the best breakfast ever!!!
Ask nigel b about Jesmond Dene House
“Your dream of an English country hotel”
My husband and I, elderly Americans, were guests here for four or five nights in late June 2013, with a small group of mostly mature, mostly British people. Everyone was completely satisfied in every way. The rooms are spacious and comfortable, provided with various amenities including fresh fruit. The meals are delicious and varied. The grounds are well tended. The hotel is quiet. The public rooms are well-furnished and comfortable. The beds were comfortable, and pillows abundant. The dining areas include one fully indoors, one partially glass-walled, and then a terrace outdoors. The staff is most accommodating, genuinely friendly, and willing to help. I suffered an injury while in England and the staff was solicitous and helpful ; for instance, a giant ice bag wrapped in thick towels appeared without our asking; the staff had consulted our tour manager about what would be needed. We cannot praise the staff and the hotel highly enough, and would recommend it as a center for touring in the area and as a destination for dining. It is outside the interesting city of Newcastle-upon-Tyne and near other well known sites such as Alnwick Castle (location of some Harry Potter film episodes, with a great art collection), Hadrian's Wall, and Warkworth Castle. The other rave reviews posted on this website are entirely correct.
Room Tip: We were on the ground floor of an annex, which is accessible via a ramp if you need a wheelchair or...
Ask Carol K about Jesmond Dene House
“Service doesn't get much better than this”
We booked into the Jesmond Dene House Hotel for my daughters graduation and had the most wonderful experience. The staff were so professional, charming, friendly and very accommodating and the service from arrival to departure was excellent. Our rooms were overlooking the well kept delightful gardens. The bedrooms and bathrooms in both rooms were decorated to a very high standard and very clean. Our evening meal was superb, we couldn't fault any of the food. I wish we had been able to stay for longer, it is certainly a hotel that we will visit again and again.
Many thanks to all the front line and behind the scene staff for helping make our stay so perfect and memorable. Debra G and Family
Ask Debra G about Jesmond Dene House
“Sunday lunch does not get better than this!”
Visited Jesmond Dene House for the first time on Sunday,14th. July for lunch with friends. The staff are professional,charming and helpful. Excellent lunch in delightful surroundings followed by al fresco coffee in the delightful gardens. The hotel seems to have found the perfect balance of formal and informal which I find quite unique. We greatly look forward to a return visit. Many thanks for a lovely day.
Thank rebusNewcastle
Ask rebusNewcastle about Jesmond Dene House
We received a great welcome and friendly efficient service when we recently had a family lunch. They made a fuss over out two toddlers and couldn't t be more helpful.
Great food in a delightful setting , what more could we ask for ?
Ask David H about Jesmond Dene House
“Had a lovely dinner 'al fresco'”
Booked dinner and asked if we could have a table outside, on the terrace. We had a lovely relaxed dining experience food and staff superb. This is the sort of hotel you wish you could find in every town or city you visit.
On our next special occasion going to stay overnight so we can sit in their beautiful garden sipping their cocktails and downing a bottle or 5 of wine !!!!
Ask lovegoodfood22596 about Jesmond Dene House
TripAdvisor is proud to partner with Priceline, Booking.com, Hotels.com, Expedia, Travelocity, Orbitz, Hotwire, Cheap Tickets, HotelQuickly and Agoda so you can book your Jesmond Dene House reservations with confidence. We help millions of travelers each month to find the perfect hotel for both vacation and business trips, always with the best discounts and special offers.

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