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The Family Foodie: February 2009
Every once in a while I have someone ask me for me smoothie recipe. I don't have a recipe, but I tried to pay attention the other day when I was making one, and I think I sort of came up with one. Once you get into making smoothies, you realize that it's all about personal taste. It's like trying to put cream and sugar in someone elses coffee, you just don't know what they are going to favor. So this is what I like, but you should experiment and find your own perfect smoothie. The thing about starting out with smoothies is to taste it along the way. Sometimes in the beginning, I've even thought it was right, and poured it in a glass, only to dump it back in the blender and add something else. I like mine the consistency of ice cream almost, so I like to use all frozen fruit. I've realized that all dates are not created equal, and that the type of honey I use will definitely change the taste. I've come to splurge for the good Medjool dates, and I found two local honeys that I absolutely love.I got the idea for making my own quick nut milk from someone's previous comment on here, and the sea salt idea from the book Raw Food, Real World. It's a surprising ingredient, but it helps bring out all of the flavors.Kristine's Raw Smoothie :)Add to blender the following for the Homemade Raw Cashew Milk- 1 cup water- 1 TBSP Raw Cashew Butter (or you can use any other raw nut butter, like almond)- 1 to 1 1/2 Medjool Dates- dash of sea saltBlend until most of the date is broken up, then add- 1 frozen banana, sliced- 1 cup any frozen fruit (i love any mix of strawberries, blueberries, pineapple, blackberries, mango....),- dash of vanilla - dash of sea salt- 1 TBSP Raw Honey (sometimes I use Agave Nectar)- 1 tsp flax seeds (no need to grind first, the blender will do that for you)- 1 tsp Hemp seedsBlend again!
I had the best Indian food I have had in the Denver area on Tuesday night, and it was not at a restaurant. It was in a cooking class! My husband gave me the wonderful gift of a cooking class at Generous Servings as one of my Christmas gifts this year, and I went to one on vegetarian Indian food. Wow.... The class was well organized, informative, and most of all, super fun! We made a wide range of dishes, and got to take all the recipes home with us. This class was completely hands on, and I loved it. I'm going to try to get back there really soon.We made:Curry with Potatoes, Cauliflower, Peas, and ChickpeasGaram MasalaBasmati Rice PilafPotato and Pea SamosasRed Lentil DalPaneerPalak PaneerCilantro-Mint ChutneyTamarind ChutneyNaanMango LassiEverything turned out perfect. I feel pretty confident that I could make most of the things again at home. The ones I think I might need to practice on my own family with first are the Tamarind Chutney, and the Samosas. The Samosa dough seemed a little tricky, but at least I've played with it now, so I know what it's suppose to end up like. I just don't do as well with recipes that turn out a little different each time, as this dough I guess does. The Tamarind was so interesting. It looks like this: And there is this whole long process to getting out the fruit pulp that you want. You can buy it in blocks of pulp, and then you still strain it. However, that chutney was amazing. So if I do have some friends over and try to make all of this some night, it would be worth the effort. If you live in the Denver area, check out Generous Servings. They have a lovely coffee shop, with fresh made from scratch pastries (hard to find these days), and then you can peek into the kitchen where they do cooking classes next door. The bar of the coffee shop looks into a long wall of windows into the kitchen, so you can watch them making pastries, teaching a class, or the owners of the cupcake shop next door (who rent kitchen space from them) making their cupcakes. Better yet, sign up for a class! You can take one on your own as I did, and meet some fabulous new people who are also foodies, or you can get a few friends together and they will teach a private class for you. They have everything from High Altitude Baking, to Knife Skills, to Ethiopian. You can't go wrong.Mango LassiServes 21 cup chopped mango2 cups plain whole-milk yogurt, preferably Greeek-style1 Tablespoon lime juice, or to taste1 tablespoon sugar, or to tastePinch of salt3 ice cubes (optional, they drink them room temp. but us Americans tend to like it just a bit chilled)Blend all ingredients in blender until smooth
When cooking for someone who is avoiding sugar and carbs, as I am tonight, WHAT do you make for dessert? Well, I have learned, not much. Ricotta seems to be used a lot in serveral of the recipes I have seen, but they are really high in fat (some up to 30g of fat for a dessert in a ramekin). I came across this recipe that is really yummy though, and I think anyone would like it even if you weren't avoiding flour and sugar! I "sampled" one fresh out of the oven this afternoon, and it was delicious! I used 60% Ghiradelli chocolate chips, and I doubled the recipe to have some in the freezer. These were really simple to make, and look pretty with the raspberries on top. Flourless Chocolate Raspberry Cakesfrom The South Beach Diet Quick and Easy Cookbook by Arthur Agatston, M.D.(Phase 2 in the diet, if anyone follows that:)PREP TIME: 15 minutesCOOK TIME: 15 minutesNotes from author: "These adorable mini cakes are rich, moist, and very chocolately - and they freeze well, making it easy to get a head start on a party or to just enjoy a cake from time to time without having to bake a whole batch. You can replace half of the sugar substitute with granulated sugar if you like; baking time may increase by a few minutes."3/4 cup bittersweet chocolate chips1/2 cup trans-fat-free margarine1/2 cup granular sugar substitute1/2 cup unsweetened cocoa powder, sifted (also used Ghiradelli)3 large eggs1/2 cup raspberries (I needed more)Position rack in middle of oven and heat to 375 degrees. Line a muffin tin with paper or foil liners. Heat chocolate and margerine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat.Mix sugar substitute and cocoa powder in a medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.Scoop batter into the tin (about 2 1/2 tablespoons per muffin cup), gently press 3 raspberries halfway into each cake, and place the pan on a baking sheet. Bake, turning once halfway through, until a thin crust forms on top, 12 to 15 minutes. Cool on a wire rack and serve.Makes 12 servings (note: I doubled this recipe, and only got 15 out of the batter)Nutrition:Per serving:140 calories, 11 g fat, 4 g sat fat, 3 g protein, 11 g carbs, 2 g dietary fiber, 80 mg sodium
One of my favorite slow cooker cookbooks is called "How to Make Love and Dinner at the Same Time: 200 Slow Cooker Recipes to Heat Up the Bedroom Instead of the Kitchen" by Rebecca Field Jager.Of course I picked it up in the little boutique I saw it in, because of the hilarious title, and found the book to have excellent recipes, and enough funny side notes to make you laugh out loud. An impulse buy for sure, but a good one. When I'm traveling like that, I always look through a cookbook and if there are at least 3 recipes that I definitely want to try, I consider it a good buy. If not, I write down the name and add it to my queue at the library. That system has worked pretty good so far.For Super Bowl Sunday, I was going to make a really different Chili, because that's what I like to do, that had allspice, and cinnamon sticks, and you stir in chopped chocolate into it at the end. I usually also substitute Smart Round (imitation ground beef) in my recipes like this. Hubby was hesitant though, because we didn't know who would be there, and some people want traditional comfort food on such occasions. I thought he had a point, so I went with something more conservative, but was really yummy. The family that had us over supplied all the toppings, and it was wonderful. I doubled it, and put half in the freezer for the future. When you want to use it, just defrost it 12-24 hours, and put in the crockpot the morning to simmer all day. I also used a high quality organic beef from Whole Foods, because if I'm going to eat beef, I want it to be good!#41 ChiliPREP TIME: 33 minutesServes 6 2 pounds lean ground beef1 teaspoon oil2 cloves garlic, minced (or more if you love garlic, I think I added 3-4)1 onion, chopped1 green pepper, chopped2 tablespoons chili powder1 tablespoon ground cumin1/2 teaspoon pepper1/2 teaspoon cayenne1 (19-ounce) can red kidney beans, rinsed and drained1 (28 ounce) can tomatoes, broken up1 (5.5 ounce) can tomato paste3/4 cup beef broth (Optional: any toppings you want, such as shredded cheese, sour cream or plain fat free yogurt, tomatoes, tortilla strips, avocado, diced onion....etc.)1. In a large skillet, cook the beef over medium-high heat until no longer pink.2. Drain off fat and transfer the meat to the slow cooker.3. In a skillet, heat the oil on medium-high and cook the garlic, onion, green pepper, chili powder, cumin, pepper, and cayenne for 3 minutes.4. Stir in the beans, tomatoes, tomato paste, and broth.5. Transfer the mixture to the slow cooker.6. Cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Serve with toppings.
It was such a CRAZY week! Kiddos were off of school, and husband was out of town traveling. Alas, I made it. I lived to see another week! One thing that I did have to look forward to was a fun night out with a friend Wednesday night for yummy Mexican food, and dessert at CA Cafe. I'm so grateful for good friendships, and Godly friends that encourage me, and are so much fun to be with. I feel very (or as Analise would say, as she is hooked on Strawberry Shortcake "berry") blessed. :)I have a great blog to introduce to you! A friend started a blog for some of us *uh-hum* that might be traveling abroad for the first time. I love her quick tips, and also GIRLY tips that only other well traveled Divas could pass on. Go check out her new site atThe Traveling DivaI went to a fun, and intimate Super Bowl Party this afternoon. My husband and I are not that into sports (we don't have cable, or an antenna, so how could we be really?:), but we do love a good Super Bowl. Especially the commercials, hanging out with people, and food (not in that order). Though we left before the game was even over, due to Rob needing to be somewhere to help with the church Food Ministry, we had a really great time. I brought chili that I made in the crockpot, Dark Chocolate Brownies with Triple Chocolate Frosting, and the bars that you get the recipe for below. They were delish! The kids liked them even better then the chocolate ones! AND they are "Cooking Light" baby.My Note: I substituted Whole Wheat Pastry Flour for the Cake Flour, and it worked great. Haven't quite figured out the altitude thing yet, and the middle took longer to get done then the edges. But they were still good.Yield2 dozen (serving size: 1 bar)IngredientsBars:2 cups sliced ripe banana (about 3 medium)1/3 cup packed dark brown sugar1 tablespoon butter, chilled and cut into small pieces9 ounces cake flour (about 2 1/4 cups)3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 cup nonfat buttermilk1 teaspoon vanilla extract1/2 cup butter, softened1 1/4 cups granulated sugar2 large eggsBaking spray with flourFrosting:1/4 cup butter2 cups powdered sugar1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened1 teaspoon vanilla extract1/4 cup chopped pecans, toastedPreparation1. Preheat oven to 400°.2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400° for 35 minutes, stirring after 17 minutes. Cool slightly.3. Reduce the oven temperature to 375°.4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.5. Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.6. To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.Nutritional InformationCalories: 221Fat: 8.4g (sat 4.7g,mono 2.3g,poly 0.6g)Protein: 2.3gCarbohydrate: 35.1gFiber: 0.6gCholesterol: 39mgIron: 1mgSodium: 117mgCalcium:23mg(Lindsay Weiss, Overland Park, KS, Cooking Light, JANUARY 2009 )
Roasted Banana Bars with Brown Butter Pecan Frosti...


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Words containing cavillargu | Words that contain cavillargu
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Words containing cavillargu
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Azure Blob Storage Scalability | Sam's Corner
Azure Blob Storage Scalability	The following is the current (September 2014) hierarchy of Azure Services with a focus on Azure Blob Storage:
This entry was posted on September 9, 2014 by SamB. It was filed under Azure, Powershell, Storage and was tagged with Azure, Azure Files, Azure Storage, Powershell.	→

value: WordPress (WP, WordPress.org) is a free and open-source content management system (CMS) written in PHP and paired with a MySQL or MariaDB database. Features include a plugin architecture and a template system, referred to within WordPress as Themes.


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Six sophomores show improvement at JumpOffPlus.com Holiday Invitational in Atlanta - ESPN
Updated: January 6, 2012, 9:41 AM ET
ATLANTA -- Our second tip sheet from the 2nd Annual JumpOffPlus.com Holiday Invitational focuses on a 2014 class that seems to be deep with talent. Some of these players aren't household names, but they still showed the types of things that project well for their potential at the college level. Brianna Cummings, Greater Atlanta Christian (Norcross, Ga.): What a difference a year makes. Cummings, a 5-foot-11 wing from Lawrenceburg, Ga., has made great strides in ...Read full story

value: ESPN (originally an initialism for Entertainment and Sports Programming Network) is an American multinational basic cable sports channel owned by ESPN Inc., owned jointly by The Walt Disney Company (80%) and Hearst Communications (20%). The company was founded in 1979 by Bill Rasmussen along with his son Scott Rasmussen and Ed Egan.


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Talking New Media: B2B media firm Well Publishing hits the App Store by launching a tablet edition for Insurance Journal magazine
Online sales tax issue makes strange bedfellows of...
B2B media firm Well Publishing hits the App Store ...
Apple pushes back shipment date on iPad 2
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Amazon terminates associates program in Illinois d...
iOS 4.3: Personal Hotspot, and the issue of connec...
Members of the Newspaper Guild at the Baltimore Su...
Gruber does his iPad 2 review, saves me the hassle...
Viewpoint: Wisconsin, the media and the New Media
Ill-advised update for CBS News for iPad released
iOS 4.3: AirPlay brings media apps to the big scre...
Apple releases iOS 4.3 update; Apple TV owners get...
Apple's new iPad 2, FaceTime, WiFi, 3G, Verizon, A...
Zinio suffers a meltdown of its digital newsstand ...
Condé Nast launches new Glamour app, using Adobe D...
Update: Twitter releases another app update
The Daily is updated again and this time many of t...
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B2B media firm Well Publishing hits the App Store by launching a tablet edition for Insurance Journal magazine
I love to talk about the mobile and tablet publishing efforts of B2B media firms. Unfortunately, there are few examples to point to at this point. Today, on the day Apple is launching its new version of the iPad, Well Publishing has launched a new iPad app for its Insurance Journal magazine. The B2B is a BPA-audited, 42,000 circulation magazine that comes out 24 times a year.
The new app is free to download and is only a couple of megs in size. The app creates a library in which readers can then download specific issues, which are also free.
This is a very simple, but yet effective app. There is only portrait mode so the individual issues are around 80MB in size. The issues are what I would call modified replica editions. All the full page ads are you see them in the print edition, but with links built in. One thing that proved annoying is that the developers made the entire page hot, leading to some unintended clicks that took me away.
That aside, the editorial content utilizes scrolling to reveal additional pages. Modular ads -- those less than a full page -- are found here, of course. If you are a B2B and looking for something slightly more tablet-like than only a flipbook than this might interest you. I don't know how committed Wells Publishing is to making tablet editions, though, as the latest edition available through the app is the January 24th edition, meaning that this issue is already a couple of issues behind the current one. The other two issues inside this app are from last year -- it all seems pretty random. But it is possible that the publisher has been waiting for Apple to approve the app and have it show up in the iTunes App Store. Hopefully Wells will load up the library for those who download their app.
One point, though: since most B2B magazines are free and targeted to specific industries, only "qualified" readers are usually able to subscribe -- everyone else pays. Tablet editions, therefore, create some dilemmas: do you charge for the app? Do you create a registration process? This particular app does neither -- the assumption, I suppose, being that only if you are really interested in the topic will you download the app. This is probably correct, but without a registration process the publisher (and advertisers) are pretty much in the dark about who is reading the tablet editions.

value: Blogger is an American online content management system (CMS) which enables multi-user blogs with time-stamped entries. Pyra Labs developed it before being acquired by Google in 2003.


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A book of poems for the Blue Cross Fund (to help horses in war time) President, Lady Smith-Dorrien : Blue Cross Fund, London : Free Download & Streaming : Internet Archive
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Graphic Violence Graphic Sexual Content Spam, Scam or Fraud Broken or Empty Data textsA book of poems for the Blue Cross Fund (to help horses in war time) President, Lady Smith-Dorrien by Blue Cross Fund, London Published [1917]
Topics Horses, World War, 1914-1918 Copyright-evidence-operator judyjordanCopyright-region USCopyright-evidence Evidence reported by judyjordan for item bookofpoemsforbl00bluerich on March 19, 2008: no visible notice of copyright; exact publication date unknown.Copyright-evidence-date 20080319214313Scanningcenter richMediatype textsCollection-library nrlf_ucbIdentifier-bib GLAD-100875944Identifier bookofpoemsforbl00bluerichImagecount 120Ppi 500Lcamid 333345Rcamid 308821Camera 1DsOperator scanner-james-norton@...Scanner rich3Scandate 20080320200455Identifier-access http://www.archive.org/details/bookofpoemsforbl00bluerichIdentifier-ark ark:/13960/t9377cs23Bookplateleaf 0010Sponsordate 20080331Filesxml Wed Mar 17 5:40:32 UTC 2010Ocr ABBYY FineReader 8.0Backup_location ia903601_27
Publisher London, Jarrolds, limited
Call number nrlf_ucb:GLAD-100875944
In war time, poems May 18, 2007
Cannan, May Wedderburn, 1893-1973
Horses Mar 22, 2007
The drums in our street; a book of war poems May 3, 2006
International cartoons of the war Nov 8, 2008
Adam, H. Pearl (Helen Pearl), b. 1882
Poems of the great war : published on behalf of the Prince of Wales's National Relief Fund Feb 9, 2007
National Relief Fund (London)
King Edward, the Kaiser and the war Jan 24, 2008
In the valley of vision, poems written in time of war Jun 26, 2007
Faber, Geoffrey, 1889-1961
The Christian in war time May 10, 2010
Lynch, Frederick Henry, 1867-; Jefferson, Charles Edward, 1860-1937; Speer, Robert E. (Robert Elliott), 1867-1947; Hull, William Isaac, 1868-1939; Clark, Francis E. (Francis Edward), 1851-1927

value: An archive is an accumulation of historical records – in any media – or the physical facility in which they are located. Archives contain primary source documents that have accumulated over the course of an individual or organization's lifetime, and are kept to show the function of that person or organization.


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Circle of 13: The Occupy Movement Is Protesting the SAME THING that the Founding Fathers Protested at the Boston Tea Party
The Occupy – And Original 2009 Tea Party – Movement Is Protesting the SAME THING that the Founding Fathers Protested at the Boston Tea Party.


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System Center 2012 R2 Orchestrator – Software Updates a Single Node or Machine Runbook | Geek Notebook
This entry was posted in TechNet Wiki and tagged Automation, Integration Pack, Integration Pack for System Center 2012 R2 Configuration Manager, Integration Pack for System Center 2012 R2 Operations Manager, Opalis, Orchestrator, Runbook, Software Updates, System Center 2012 R2, System Center 2012 R2 Orchestrator, Windows Patching, Windows Updates by Ryen Kia Zhi Tang. Bookmark the permalink.
4 thoughts on “System Center 2012 R2 Orchestrator – Software Updates a Single Node or Machine Runbook”
john on December 20, 2016 at 4:41 am said:
I tried to implement your runbook, but everytime it runs the powershell script can’t trim the Deployment ID, it seems like it can’t even get the variable and it fail by saying Exception calling “Substring” with “2” argument(s): “startIndex cannot be larger than length of string.
Parameter name: startIndex”. Do you have any ideas what could it be.
Ryen Kia Zhi Tang on December 21, 2016 at 1:15 am said:
Use the Get-CMDeployment -CollectionName to find out if you have more than 1 deployment configured to that Collection. Chances are that you have more that 1 deployments to that Collection and the “Get Deployment ID” activity in the Runbook is returning an array object of all the deployments. In such a scenario, you will need to improve the script in the “Get Deployment ID” activity to only obtain the patching Deployment ID string to pass it to the next “Trim Deployment ID” activity in the runbook.
John on December 22, 2016 at 5:53 am said:
Thanks for your prompt reply. However, after further testing the Get Deployment ID step is not working. Somehow it is successful but no data is published for the trim step. Not sure what it could be as this moment in time. I run the script on the ConfigMgr to see if I could get the data and it was successfully achieved. But when running it from SCORCH it just does not work. Any ideas will be really appreciated.
Ryen Kia Zhi Tang on December 23, 2016 at 12:36 am said:
Can you try running the script from the SCORCH Runbook Server and the SCORCH Server that has the Runbook Designer instead of the SCCM Server?
This is to verify that your SCORCH servers can run that script with no error. If the SCORCH servers cannot execute the script through the Invoke-Command remotely to the SCCM Server’s WinRM service, you will have to check the network and WinRM configuration on the SCCM Server.