text:
Witnessing to Faith and Love in Ferguson
After the 2014 shooting of Michael Brown and the unrest that followed, our parish of Blessed Teresa of Calcutta, in Ferguson, MO, prayed for peace by holding a vigil night of prayer, twelve weekly gatherings to recite a Rosary for peace, and a prayerful procession to honor Brown and pray for our communities. As we discerned our response to the situation, we asked ourselves, "Are we the victim, or are we the chosen?" We decided that our response must be the latter. We began a "Lean In" process to help all of us imitate Jesus' example of compassionate listening to the stories and experiences of people of races and cultures different than our own. Each Sunday, we recite together a special "Lean In" prayer when we gather for the Eucharistic celebration. Our parish has hosted numerous events to reflect on the sin of racism, which remains prevalent not only in our community, but around the United States. At the commissioning of paintings for our parish of two African American Catholics whose legacy inspires us, Fr. Augustus Tolton and Sr. Thea Bowman, we discussed and prayed together about how we can response to hatred, anger, and racism with love. We continue to discuss these holy examples and how they inspire us in our current context as we make a series of pilgrimages and prepare for a Week of Mercy, during which we will reflect on peace, justice, racism, and our response in mercy. One of our most creative responses, however, was when, inspired by Bishop Braxton's The Racial Divide in the United States, our pastor engaged children in each grade level of our parish school to study holy men and women from a variety of cultural backgrounds, such as St. Martin de Porres, Sr. Kateri Tekawitha, St. Juan Diego, Fr. Augustus Tolton and Sr. Thea Bowman. Each class then performed a dramatization of different saints' lives as part of an all-school Mass, in which the parents also participated. This engaged families in conversation about the holy men and women, their lives, and their application to today's reality. These witnesses of faith and love are now featured in a Hall of Fame Wall. The wall depicts visually the pride and dignity with which we hope our children will engage in dialogue and peace.
Blessed Teresa of Calcutta Parish & School >
The Racial Divide in the United States, by Bishop Braxton >
Diversity and Racial Justice >


The Onya Baby Pure is the newest addition to our award winning line of ergonomic baby carriers. The Pure is lightweight, breathable and easy to use. The front panel rolls up and tucks away to reveal soft, breathable 3-D Hex mesh, which will help wick away moisture and keep you and baby cool on hot days. The best lumbar support for extra long hikes or just getting things done around the house. Easy clean fabrics that dry super fast. Fully adaptable with our Onya Booster so you can use the Pure from newborn to toddler.


text:
Quick links... Weather Daily Forecast Hourly Forecast Interactive Radar Weather Cameras Ski Report
WeatherToday's Forecast
Q2 Weather: Hot temps for Billings, with a chance of rain
Today's weather Bobcast for Aug. 6, 2020
By: Bob McGuire
BILLINGS — We have partly cloudy skies in the Billings area Thursday afternoon. It's 87 degrees under those partly cloudy skies with a southeast wind at 6 mph.
Around the rest of the state, the temps are mostly into the 70s and 80s in the west, but look at all the 90s, back in the east. Many places are already into the mid-90s, and probably going higher.
The Doppler radar shows some light rain showers moving through Yellowstone County Thursday afternoon. Some of these are very light an may just bring a couple sprinkles to the Billings area.
Some of the heavier storms seem to be just south of Bozeman and near Big Timber and continue to track toward the northeast at about 30 mph. Some of the storms do contain 50 mile-per-hour wind gusts, but they're still considered not severe at this time.
The high-resolution forecast model shows the area highlighted in green. That's where we could see a marginal risk of severe storms Thursday. Looks like Billings could see pretty big thunderstorms moving in about 4:30 p.m.
After that, they track up toward the northeast, and we will be left with mostly clear skies on Friday morning. We might see and a few scattered showers in Billings by 8:30 p.m. Friday.
On Saturday, we expect mostly sunny skies throughout much of the day and temperatures will be somewhat cooler.
However, Thursday night we will cool down to the 50s and 60s across much of south-central and eastern Montana as the showers and thunderstorms continue to track from the southwest to the northeast.
Friday it's back to the 70s, 80s and even a few low 90s with a Fire Weather Watch for much of the afternoon and evening for the central part of the state. The watch does not include Billings.
It will be 95 degrees at 5:30 p.m. Thursday, cooling back down to the 60s in the morning and back to the low to mid 80s Saturday afternoon.
We will top out at 88 on Friday, 89 Saturday, then down the 82 for the high on Sunday. We will climb back up into the low 90s on Tuesday and Wednesday.
BILLINGS FORECAST
TONIGHT: Partly cloudy with a 20% chance for isolated showers and thunderstorms this evening, then mostly clear skies late tonight. Northwest winds 5 to 15 mph. Low 64 degrees.
FRIDAY: Sunny and not as hot. Northwest winds 5 to 15 mph. High 88 degrees.
SATURDAY: Sunny and continued not as warm. North winds 5 to 10 mph, shifting to the Southwest in the afternoon. High 89 degrees.

redpajama_set_name: RedPajamaCommonCrawl


text:
The Feed: April 30, 2014
Worried about that "yoga mat chemical" in your food? Better stop eating these things--they're loaded with it (or rather, maybe you shouldn't worry so much and read Tamar Haspel's story below to find out why).
The Feed is my weekly round up of interesting food-related stories from newspapers, magazines, blogs and websites.
Don Rockwell: "(Response to Discussion Thread) 'Palena, 2007 James Beard Award Winner Frank Ruta Rocks Cleveland Park - Final Service Was Saturday, April 26th'" by Poivrot Farci (Julien Shapiro).
The closing of Palena in Cleveland Park wasn't just a big deal to me. Lots of people have been paying tribute to Frank Ruta's restaurant. Shapiro's wonderfully thoughtful essay takes the point of view of a former Palena employee, showing that it's not just the diners but also the industry that feels this loss. Seriously, other notable restaurants have closed since I've lived in D.C. Never has one elicited this much emotion.
DC Eater: "Mathew Ramsey, the 'Burger Pervert,' Talks Technique," by Eater Staff.
Never has the term "food porn" found a more fitting home than as a descriptor for Mathew Ramsey's beautiful, cheeky burger creations. Eater DC profiles the self-professed "burger pervert," whose blog, PornBurger.me features amazing looking hamburgers with names like Cali-corn-ication and Melon Monroe. He puts up a new creation every week. If I wasn't craving a good hamburger before reading this, I'm simply salivating for one now.
Sippity Sup: "Kombu Seaweed Martini, Whaddaya Think?," by Greg Henry.
Last week, I wrote about Henry's book Savory Cocktails and shared a couple recipes from it. Reading his blog this week, I couldn't pass up also noting this amazing sounding Kombu Seaweed Martini, which he describes as "mildly salty and subtly sweet…tastes just like the ocean." His description of umami is probably the best I've read for this "new" fifth flavor.
Washington Post: "Unearthed: Processed Foods: The Problem Probably Isn't What's in Them. It's What's Not in Them," by Tamar Haspel.
I hadn't paid much attention to the "yoga mat chemical in bread" scare recently. So I'm glad I didn't get all fired up about that before reading Haspel's ever-sensible Unearthed column, which debunks some of the hysteria around that and other certain chemicals in food. Processed food isn't fully off the hook though, as Haspel goes to examine where a certain amount of skepticism about processed food can be healthy for a host of reasons.
Washington Post: "Carla Hall Serves Up an International Peace Plan with Her Newest Cookbook," by Tim Carman.
Carman turns out an engaging profile of D.C.'s most famous chef that doesn't work in a restaurant: Carla Hall, former Top Chef contestant and co-host of The Chew, who also has a new book out.
New York Times: "A Gust of Sesame and Saffron," by Julia Moskin.
I'm increasingly intrigued by Middle Eastern and North African flavors, the subject of Moskin's story about how those flavors are increasingly at home in New York restaurants. I'm looking forward to diving into the Ottolenghi cookbook I got as a gift recently.
Washingtonian: "Taste of the '60s: The Way Things Were," by Ann Limpert, Anna Spiegel.
This was actually published in November, but with Mad Men back on television for awhile, the timing is right to enjoy Limpert and Spiegel's story comparing common restaurant traditions from 50 years ago with today (example: essential chef accessory: then – a tall toque; now – a pig tattoo).
The World's 50 Best Restaurants
This annual tradition is back and guess who's back on top? That's right. Rene Redzepi's Noma is, once again, the world's best restaurant. Eleven Madison Park is the top U.S. establishment at #4.
Labels: The Feed
Orecchiette with Caramelized Onions, Sugar Snap Peas and Ricotta
If you are not vegetarian, do you find cooking for vegetarians challenging? During spring and summer, when there is so much wonderful fresh produce available, I find I cook more vegetarian anyway, having put the slowly cooked meats of winter on hold for awhile. And with a delicious pasta as your entree, you won't miss them.
This deliciously light spring pasta made the perfect meal for a recent dinner with friends, one of whom is vegetarian. It's a pretty simple recipe and great for serving company, since you can do the prep work in advance and then it comes together quickly right before you serve it.
Adapted from a Bon Appétit recipe
2 yellow onions (or 1 large sweet onion), diced
12-16 oz. sugar snap peas, trimmed and cut into 1/2-inch pieces
1 lb. orecchiette pasta (may use other pasta of similar shapes, like small shells)
1 cup whole-milk ricotta cheese (I use homemade, which is really easy with this recipe)
1/2 cup torn fresh basil leaves
1 tbsp. finely grated lemon peel (grated with a microplane)
1. Heat oil in a large nonstick steep-sided sauté pan or skillet over medium-high heat. Add the onion sand sauté until they are softened, about 5 minutes. Decrease heat to medium and continuing cooking until the onions are a golden color, about 15 to 20 minutes (add a tablespoon or two of water if they dry out too much and start to brown).
2. While the onions caramelize, cook the pasta in salted water according to package directions for al dente. Reserve 1 cup of pasta cooking water. Drain pasta and set aside.
3. Add the peas and cook for another 3 to 5 minutes. Add the pasta and reserved pasta cooking water and stir to combine. Remove from heat. Stir in the ricotta cheese, basil leaves and lemon peel. Serve pasta in shallow bowls topped with freshly ground black pepper.
Labels: pasta, recipe, vegetarian
Farewell Palena
Palena, circa 2006
The rumors started Thursday. By Friday afternoon, they were confirmed. And by Saturday night, Palena had served its last meal.
Restaurants close all the time. It's a competitive, cutthroat business. The remarkable pace of new restaurant openings in D.C. means there's a certain amount of churn. Often, this isn't that big a deal.
But when a landmark goes down, it's different. And that's exactly what's happened with the closing of Palena, one of D.C.'s most acclaimed restaurants.
Buckwheat pancakes during a recent Palena brunch.
Named after the Italian hometown of chef Frank Ruta's mother, Palena opened its doors in 2000, occupying about half the space it later filled on the northern end of the historic Park and Shop strip mall in Cleveland Park. At the time, Palena was a collaboration with pastry chef Ann Amernick, also a White House alum, who ran a bakery in Cleveland Park for awhile (known for its limited doughnut runs). The bakery closed in 2004, and Amernick later departed Palena to focus on other work.
In an era where D.C.'s restaurant scene has become dominated by media friendly names like Jose Andres, Bryan Voltaggio and Mike Isabella, Ruta shied from the spotlight, letting his cooking speak for itself. Food enthusiasts in D.C. and beyond took notice: Palena became known for its excellent cooking with Ruta winning the James Beard Award for best chef in the Mid-Atlantic region in 2007.
Palena's menu leaned Italian but wasn't a slave to it. In fact, the two dishes that became the restaurant's signature pieces--roast chicken and cheeseburger--aren't particularly Italian. I've eaten both of them many times and love them dearly. I'm getting misty thinking about how--unless Ruta pops up somewhere else--I may never get to enjoy them again.
My first visit to Palena was a birthday dinner in 2004 (in fact, the same day that I had lunch at Corduroy, as I mentioned recently in my Baby Wale piece). My husband-to-be and another couple designed a fun day for me that involved burgers for lunch at dinner at notable restaurants with fun activities in between.
Although primarily a fine-dining destination, Palena served a limited menu in its more casual bar, which became increasingly popular as word spread about its burger and other fine offerings (like the fry plate, which unfortunately left the menu in recent years). Since the bar was unreserved, you had to show up early if you wanted a table.
Palena's burger was a thing of elegant simplicity, the only toppings being a garlicky mayonnaise and a slice of truffled cheese. The meat itself was exquisite. In 2012, Palena took top honors in my Burger Madness contest to find D.C.'s best burger, and I was not alone in awarding this distinction to Palena, which frequently made or topped lists of the best burgers in the United States.
Palena's famous roast chicken
In 2010, Palena expanded significantly by taking over the adjacent market. Ruta added a wood-fired oven for making pizza and about tripled the casual dining space, turning the former bar area into a full-blown cafe with an expanded menu.
Although it had been around for awhile, it was around this time that we discovered Palena's other notable dish: the roast chicken. It's hard to say whether I loved Palena's burger or chicken more, but I think I might have to go with the chicken, which was absolutely divine. Brined in a spice mixture and roasted to crispy-skinned perfection, there was no better chicken. Seriously. I've had the roast chickens from Zuni Cafe, the NoMad and Central, all of which are also very good, but Palena's was the best.
I enjoyed Palena's chicken so much that I embarked on a project to replicate it at home, inspired by a discussion thread on Don Rockwell's site. The amount of effort that went into making it made me appreciate Palena's chicken all the more. Palena also inspired my efforts for fresher Caesar Salad and a dry vermouth cocktail. Restaurants with memorable food are wonderful, but restaurants that also inspire me to get cooking are in a class of their own.
I've never been really sad about a restaurant closing before. Sure, I was disappointed when Yanni's, our favorite Greek restaurant in Cleveland Park, closed its doors, putting an end to our lovely weekend lunches along its sidewalk. But losing Palena feels different. It was more than just a neighborhood gathering spot or a place to get a good burger. Palena celebrated a lot of what I like about good food and did so in a manner that kept the spotlight on the produce and service. As of now, the bright light that has been shining on D.C.'s restaurant scene just got a little dimmer.
Labels: DC Restaurant
Greg Henry's Savory Cocktails
Greg Henry's Savory Cocktails is quickly becoming one of my favorite go-to cocktail books. I read about this book last year and put it on my wishlist. Then I got really lucky and won it in a giveaway from Vanilla Sugar Blog late last year. Excellent!
While many cocktail books are organized around spirits, or just present their drinks alphabetically, Savory Cocktails is organized by flavor profile: sour, spicy, herbal, bitter, smoky, umami, rich and strong. Notice there's no "sweet," since Henry's aim is to highlight cocktails with more savory profiles. Sweet is basically default with cocktails anyway: almost all cocktails have something sweet in them, such as liqueur, syrup, sugar or sweet wine.
Henry's a big fan of Bittermens Orchard Street celery shrub. Sort of like bitters, shrubs are old-fashioned "drinking vinegars" that were popular in colonial times and have made a comeback recently thanks to the cocktail renaissance. Bittermens designed their celery shrub as an homage to the 1930s era celery soda, Dr. Brown's Cel-Rey Soda. Because of its popularity during the tenement era, they named the concoction Orchard Street, which is where the Lower East Side Tenement Museum is located.
Henry developed the perfect showcase for the shrub with his Celery Shrub Cocktail, a mix of Scandinavian aquavit, which Bittermens recommends with its celery shrub, an Italian amaro and celery shrub. The cocktail's pronounced bitterness is offset with just enough sweetness to make it an enjoyable, refreshing cocktail that feels just right for spring.
Savory Cocktails also includes Bittermens' recipe for the Scandi Gibson, a spicy-savory take on the classic gin cocktail reimagined with aquavit, Cocchi Americano, celery shrub and Bittermens' other shrub product, Hellfire habanero shrub, a personal favorite I've used in the Margarita on Fire, Smokin' Hot Tomato, Breaking Bad's The Heisenberg and three Dallas Drinks: The Drew, The Emma and The Nicolas.
Celery Shrub Cocktail
From Greg Henry's Savory Cocktails
2 oz. aquavit
1/2 oz. Cardamaro or other other herbaceous amaro (I used Cynar)
1/2 oz. Bittermens Orchard Street Celery Shrub
Combine aquavit, amaro and shrub in a cocktail mixing glass half-filled with ice. Stir until chilled and diluted, about 20 seconds. Strain into a chilled coupe or cocktail glass and garnish with lemon twist.
Scandi Gibson
From Greg Henry's Savory Cocktails, adapted from the Bittermens recipe by Avery Glasser as served at Amor y Amargo, NYC
1 oz. Cocchi Americano
10 drops Bittermens Hellfire Habanero Shrub
20 drops Bittermens Orchard Street Celery Shrub
Cocktail onion (garnish)*
Combine aquavit, Cocchi Americano, habanero shrub and celery shrub in a cocktail mixing glass half-filled with ice. Stir until chilled and diluted, about 20 seconds. Strain into a chilled rocks glass or coupe and garnish with cocktail onion.
*Note: lacking cocktail onions, I tried making this instead by muddling the green part of a scallion in the cocktail mixing glass. This imparted just a hint of onion-y flavor that actually worked rather well.
Cook In 101: Classic Chocolate Chip Cookies
Cook In 101 focuses on basic recipes and cooking techniques to help novice cooks get into the kitchen and make delicious, healthy meals in a reasonable amount of time.
Cook In 101 is supposed to focus on healthy recipes. I would argue that can include cookies (in so far as you subscribe to the idea that a healthy diet is one that includes sweet treats but in moderation).
For the novice baker, there's no better place to start than with a batch of classic chocolate chip cookies. They're simple, use few ingredients and everybody loves them. Some cookie doughs require chilling, forming into a log and cutting--these you just spoon onto the baking sheet and pop in the oven, making them a prime example of a "drop" cookie.
Chocolate chip cookie dough, once mixed, is ready to be portioned onto baking sheets.
Let's take a closer look at this recipe. Most cookie recipes have a few elements in common. They generally contain fat (usually butter) and sugar, which are often combined together in a process some recipes refer to as "creaming." This step usually incorporates any other non-dry ingredients as well, such as eggs and vanilla extract. Adding these ingredients together first allows you to really beat the butter and sugar until they are light and fluffy--the added air makes the cookies have a lighter texture without which they'd be pretty dense.
The other half of the cookie equation is the dry ingredients, which are typically mostly flour with small amounts of salt and leavening ingredients (baking powder, baking soda or both). These ingredients should be stirred together separately and then added to the creamed mixture of butter, sugar and eggs.
The last step is adding the additional flavorings that make cookies distinctive. In this case, it's the chocolate chips. Although Nestle's Toll House Semisweet Chocolate Morsels are the classic choice (chocolate chip cookies were invented at the Toll House Inn in Whitman, Massachusetts by Ruth Graves Wakefield), I prefer the Ghirardelli 60% Cacao Bittersweet Chocolate Chips. Their flatter design allows the chips to spread out when the cookies spread during baking, creating little layers of chocolate within the cookies that I really like. Although nuts or oats may also be added, I wanted to keep these very simple, which results on more focus on the chocolate chips themselves (for something a little more complex, check out Peanut Butter, Oatmeal and Chocolate Chip Cookies).
When spooning the dough onto the baking sheets, keep in mind that the cookies will spread out as they bake, so you need to leave space between them, usually about 3 inches. When I made this batch, I evenly spaced about 12 balls of dough per cookie sheet. Aim to make each ball of dough a little larger than a golf ball. Some of the cookies ran together a little bit, but that's okay. As they cool, you can carefully break them apart. It doesn't affect their taste at all.
When baking the cookies, be sure to keep your eye on them. Recipes include cooking times as guidance, not as absolutes. My recipe below says 10 to 12 minutes, which was my experience, but yours might be different, depending on your oven, altitude and whether you like browner or lighter cookies. The more important instruction is what the end product should look like: browned around the edges and lightly browned on top. This produces a cookie with crunchy sides and a chewy middle.
When they come out of the oven, let the cookies cool for a few minutes between you do anything with them. They're still very soft and will fall apart if you try to transfer them to a cooling rack or plate too quickly. As they cool and the sugars crystallize, they become harder and can be moved. I definitely recommend eating some as soon as they're baked. Warm cookies are amazing, and they will be softer just baked than they will be a day later as the sugars fully crystallize. Store then in the fridge and enjoy for up to a week or so.
Classic Chocolate Chip Cookies
Large mixing bowl
Stand mixer with paddle attachment (if you don't have this, use a hand mixer and a second mixing bowl)
Wire whisk
Wooden spoon (for stirring the dough)
3 baking sheets
Silpat (silicone baking mat that fits inside a baking sheet) or parchment paper
1 cup (2 sticks) unsalted butter, softened at room temperature
2 1/2 cups chocolate chips (I use Ghirardelli bittersweet 60% cacao chips)
1. Adjust oven racks to top and bottom third. Preheat oven to 375 F.
2. Add butter to the bowl of a stand mixer and beat on medium-high speed until fluffy, about 3 to 5 minutes. Add the sugars and vanilla and beat until combined and creamy. Add the eggs one-at-a-time and beat in until combined.
3. Whisk together the flour, baking soda and salt in a large bowl. Transfer the creamed butter-sugar mixture to the bowl with the flour and stir with a wooden spoon until combined. Add the chocolate chips and stir until evenly mixed into the dough.
4. Line three baking sheets with Silpat or parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 to 3 inches between dough balls. Aim to put about 12 cookies per standard-size half sheet (13 X 18 inches). Bake until browned around the edges and lightly browned in places on top, about 10 to 12 minutes. Allow to cool on the rack a few minutes then carefully transfer cookies to a cooling rack and allow to cool completely. Store in an air-tight container in the refrigerator.
Labels: chocolate, Cook In 101, cookies, dessert, recipe
The amazing free bread basket at Le Diplomate in Washington, D.C.
New York Times: "City Kitchen: How to Make a Perfect Piece of Toast," by David Tanis.
This week's Dining section is all about bread, with a portfolio of articles that tackle artisanal bread making, Chad Robertson's famous Tartine bakery bread in San Francisco and the infuriating practice of restaurants no longer offering free bread. My favorite piece though is Tanis' column on making the perfect piece of toast. It's such a simple thing, but you know there are ways you like it and ways you don't. It's the first thing many of us learn to cook (and for a few, the only thing). Glad to see it getting some ink.
Bread Furst: "Dipa Did It," by Mark Furstenberg.
Speaking of bread, I've been eagerly anticipating the opening of the new Bread Furst bakery in my neighborhood, which hit an unfortunately snag recently when it couldn't get power or gas connections. In swooped a lawyer who'd taken interest in the business to help it clear these final hurdles. Bread Furst owner Furstenberg has been blogging about the process of getting the business going, which has proven a fascinating insight into the tremendous work that goes into getting a food-oriented small business up and running.
Washington Post: "From Rose's Luxury Chef, Burnt Romaine Becomes a Party on a Plate," by Joe Yonan.
A Caesar salad with grilled lettuce is a delicious thing. I first tried it years ago at Casey Jones in La Plata, Md. For this week's Washington Post Magazine Plate Lab, Yonan uncovers the secrets behind a similar salad at Rose's Luxury, which has Mexican twist I think I'd really like. Yonan shares another great salad for this week's Weeknight Vegetarian: Radish and Arugula Salad with Honey, Almonds and Mint.
Washington Post: "Beer Madness: Devils Backbone Vienna Lager Takes the Title," by Greg Kitsock.
Congratulations to Devil's Backbone Vienna Lager, winner of this year's Beer Madness contest. I've had this beer before, and I agree it's really good. I'm usually not a lager guy, but I like the darker profile of Vienna lagers, which I first came across while enjoying some amazing pizza at Toronto's Beer Bistro.
Association of Food Bloggers: "Shooting in Manual: The Ins and Outs of Food Photography."
If you're a food blogger or just interested in food photography, this is a great article with encouragement to turn off that "auto" setting and learn to use your camera's manual features. I have a nice DSLR camera, but I'm guilty of rarely exploring past the "auto" setting (it does take such good pictures on auto). I'd love to experiment with these techniques.
Quartz: "Chipotle Continues to Refine The Science of Burrito Velocity," by Roberto A. Ferdman.
Even when the line is really long, Chipotle will get you your lunch pretty quickly. Ferdman examines how the restaurant has engineered efficiency into its experience.
Fast Company: "The Aeropress Inventor's Secret to a Perfect Cup of Coffee," by Chris Gayomali.
I recently discovered the Aeropress as a really great way to make espresso without an expensive espresso machine. Gayomali interviews its creator, Alan Adler. As far as coffee gadgets go, this is one of the most accessible both because of its low price and ease of use.
Eater NY: "High Restaurant Vacancy Rate Plagues the West Village," by Robert Sietsema.
New York's West Village is home to some great restaurants (like Commerce), many of them tucked away in small spaces and odd corners. Although you'd think such a hot area would be hard to get space in, there's apparently a glut of vacant restaurant spaces at the moment.
Eater DC: "Making Homemade Pasta with Matt Adler," by Missy Frederick.
If a picture is worth a thousand words, I'm really glad Frederick posted this as a picture essay, otherwise it would be really long! This is the latest in Eater DC's "Chef in the Kitchen" series, where they present photos of a working chef. In this installment, Osteria Morini chef Matt Adler makes a spring gnocchi with speck, sugar snap peas and sage. It looks delicious. And his gnocchi look so perfect! (Guess that's why he's a chef.)
It's Mom Sense: "How Dirty Is the Dirty Dozen?" by Sara.
You've probably heard about the dirty dozen, the list of conventionally raised fruits and vegetables to be avoided because they contain the greatest amount of residue pesticides. Sara of It's Mom Sense looks at the issue from the point of view of parents, who may feel additional pressure to avoid conventional produce for the sake of their children's health which, given the price of organic produce, may lead some parents to forgo produce altogether. She argues that pesticide levels in conventional food products are at or below levels deemed safe by government regulators and thus health concerns may be exaggerated, a point the Washington Post also made in a recent article comparing conventional and organic food products. So parents shouldn't feel bad about giving their kids conventional produce, is what she's saying. While this may be true, Sara ignores the issue of what pesticides do the environment, which ultimately affects our health as well. Something else to consider in making this calculation.
Restaurant: Baby Wale (Washington, D.C.)
Ten years ago, we ate at Corduroy for lunch for my birthday. So I suppose it's appropriate that 10 years later we enjoyed my birthday dinner at Corduroy's casual offshoot, Baby Wale, which opened last year.
Baby Wale is right next door to Corduroy along the strip of 9th Street that lines the west side of the D.C. Convention Center. As stunning a space as Corduroy, Baby Wale is beautiful too and totally different. The restaurant itself is quite expansive, providing the benefit of tables that are given plenty of space. The wavy bar is particularly cool and rather large, running a distance of nearly half the restaurant. Plenty of happy hour patrons could be accommodated here, sipping on Baby Wale's menu of classic cocktails with modern twists like the gin rickey, D.C.'s signature drink.
Given that Baby Wale is technically a wine bar, we went with wine by the glass. The choices are interesting, although surprisingly limited for a wine bar; there were just four by-the-glass reds the night we stopped in. If you want to spring for a bottle, there's a much more extensive list, although I feel like one of the beauties of a wine bar should be ample by-the-glass selections to allow you try new and different wines.
Buffalo mozzarella porcupine
Baby Wale's food menu is also short, but I wouldn't dare call it limited. Although just a page of offerings, the eclectic menu ranges from a dressed down New Jersey hot dog to a dressed up duck confit cassoulet. There's even a few pizzas in the mix, a handful of sandwiches and even Japanese tonkatsu.
We started the evening with a buffalo mozzarella porcupine. Although not the most exciting flavor combination, it easily wins points for a cute name and presentation: a ball of fresh mozzarella encased in crispy shreds of phyllo dough served with basil and tomato sauce. I really liked the Caesar salad which, in the vein of great Ceasars popping up all over the city, doesn't shy away from a bold anchovy dressing.
Roast chicken for two
For our entree, we went with the roast chicken for two, which comes with a side of braised arugula with shallots. The ample portion of chicken was delicious: tender, juicy and flavorful. You can always tell the difference brining makes in restaurant roast chicken, which is clearly the case here. While it doesn't scale the heights of roast chicken at say Palena or Zuni Cafe in San Francisco, it's definitely a worthy bird.
Since we had birthday cake, we skipped dessert, which is also pretty limited--just chocolate custard and cookies, although the cookies coming out of the kitchen did look really good.
The service at Baby Wale was attentive, but not intrusive, which we appreciated. They also handled a billing issue well. Apparently we were overcharged and didn't realize it before we left. We got a text a few hours later about it, and a few days later the charge was adjusted down. Just as I think diners should fess up if they notice an item is left off their bill, it's nice to see that restaurants that own up to billing mistakes too.
Baby Wale, 1124 9th Street NW (at M Street across from the Convention Center), Washington, D.C. (Shaw/Mt. Vernon Square). (202) 450-3311. Reservations: Open Table.
Regular Cook In / Dine Out readers may remember that I have a tradition of making my own birthday cake. Last year, it was a Chocolate Truffle Cake, the year before, Lemon Cake with Honey-Mascarpone Frosting. Chris always offers to buy me a cake, but I'd rather make it myself, since it will turn out better, I can make something more interesting at a reasonable cost and I enjoy it. Pluses all around.
This tradition actually started during my childhood--around my tween years as I recall. That's when I first started getting into baking. Back then, it wasn't from scratch, but learning to bake from cake mixes isn't such a bad thing if it gets kids into the kitchen.
For this year's birthday cake, I wanted to make a from-scratch version of one of the "box cakes" I remember loving as a kid: a triple chocolate cake that consists of three layers: a bottom layer of chocolate cake, a middle layer of thick chocolate sauce and a fluffy top layer of chocolate mousse. Yes, there was such a boxed cake back in the day. Unfortunately, I cannot remember nor find on the web what it must have been, so you'll just have to trust me. That version surely involved three separate envelopes, their contents mixed with water and the cake baked.
For this more complicated but (hopefully) tastier version, I combined components of three recipes: 1) Regan Daley's chocolate cake, which I made with Peanut Butter Frosting a couple years ago and is my all-around favorite chocolate cake recipe for its simplicity and amazing taste; 2) a simple ganache for the middle layer; and 3) my friend Jason Shriner's (a.k.a. The Aubergine Chef) cooked chocolate mousse recipe, which I adapted from his recipe for a similar layered chocolate mousse cake.
The cake and ganache are simple to make, but the mousse requires some degree of finesse. Of course, it would be easier to make chocolate mousse with raw eggs, which would require lots of whipping and no cooking, but raw eggs carry the risk of salmonella, which can knock you down even if you're not in a high-risk group (i.e. elderly, compromised immune system, etc.). I'd actually been interested in a cooked chocolate mousse for some time, so was quite pleased to learn about this recipe--one of the first things Jason and I talked about when we met last summer.
A double boiler can be purchased, but also easily improvised by placing a heatproof glass mixing bowl over a medium saucepan. This recipe uses a double boiler extensively for making the chocolate mousse, and here I also used it for making the ganache.
The mousse requires the use of a double boiler: a pan of boiling water with another pan or a heatproof bowl set above the boiling water. Rather than the direct heat of the stove, the double boiler uses the steam of the boiling water to heat the mixture. Thus, it's a more gentle heat useful for cooking things like eggs and chocolate that can quickly overcook and become ruined. You can buy a double boiler, but I think it's just as easy to make one by using a glass mixing bowl set above a medium-size saucepan.
Cooking the egg yolk properly was the most difficult step.
Folding the mousse.
The trickiest part of the mousse recipe is cooking the egg yolks. Four egg yolks isn't a lot of volume, so I found it difficult to get accurate measurements from my instant-read thermometer while cooking them. During the first try, I overcooked them (they became hard and no longer stir-able), and by then the steam had made the thermometer crap out, so on my second try I winged it by cooking the egg yolks until they had thickened and turned a bright yellow but were not getting hard. It would probably be easier to use a smaller double boiler for this, since the thermometer could get a better reading if the egg had more depth in the bowl.
Cake with ganache.
Cake with mousse on top: I told you it wasn't the prettiest cake, but look at the first photo of how lovely it is once sliced.
The second trickiest part is shaping the cake. I'm no perfectionist when it comes to how desserts look. I'm much more interested in how they taste (hence, you'll probably notice that I'm not into detailed cake decorating). So I wasn't too concerned that the chocolate mousse was a bit lop-sided on top. The tricky part is that once the mousse is mixed, it's not particularly stiff. It will stiffen up in the fridge. After I had chilled the mousse for 30 minutes, I put the first application on the cake, but it started to run down the sides quite a bit. So I chilled it for another 10 minutes before adding more. Thus, the somewhat mushroom shape to this cake, which didn't bother me in the least (it tasted amazing), but if you're more particular about this, you might want to wait until the mousse is fairly stiff before putting it on the cake or somehow construct a form to hold the mousse in place (although doing so might smear the ganache that has dribbled down the side).
Another birthday cake and (not pictured) satisfied birthday boy.
Cake recipe adapted from All-in-the Pan Chewy Chocolate Cake with Chocolate Butter Icing, In the Sweet Kitchen by Regan Daley; chocolate mousse recipe adapted from Cooked Chocolate Mousse Cake from The Aubergine Chef by Jason Shriner.
Chocolate cake:
(Makes 1 8- or 9-inch round cake)
Butter (for greasing cake pan)
1/4 cup unsweetened cocoa
1 cup cool water
Ganache:
4 oz. bittersweet or semisweet chocolate, chopped into pieces no larger than 1/2 inch
Cooked chocolate mousse:
4 large eggs, divided into yolks and whites
3/4 cup (5 oz.) sugar, divided
12 oz. bittersweet chocolate, chopped into pieces no larger than 1/2 inch
Make chocolate cake:
1. Preheat oven to 350 F. Grease cake pan, line bottom with parchment and flour, tapping out excess.
2. In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt. Make three wells in the mixture, one larger than the others. Add the oil to the large well and the vinegar and vanilla to the two smaller wells. Then pour water over the top. Stir the ingredients until thoroughly moistened but do not beat.
3. Pour batter evenly into prepared cake pan. Bake about 30 minutes until a wooden skewer inserted in the middle of the cake comes out clean. Transfer pan to a wire rack to cool completely. When cool, run a knife around the edge, invert cake pan and discard parchment. Place cake on a cake plate.
Make ganache:
Heat cream in a small saucepan over medium heat until it begins to simmer (alternatively, you can make the ganache in a double boiler, which I did only for the sake of not having to wash another saucepan, since the double boiler is needed for the mousse). Remove from heat, add chocolate and whisk until smooth (the hot cream will quickly melt the chocolate). Set saucepan on a wire rack to allow ganache to cool to room temperature (be sure to allow ganache to cool enough so that it thickens, but be careful about cooling it in the refrigerator, as it can get too hard). Pour ganache on top of cake, allowing some to drip down the sides. Refrigerate cake until the mousse is ready.
Make chocolate mousse:
1. In a small heatproof bowl suitable for a double boiler, whisk together egg yolks with 2 tbsp. sugar. Set bowl over a small saucepan filled about halfway with water (water should not touch the bowl once the bowl is set in the pan) and bring water to a boil. Cook egg-sugar mixture, whisking frequently, until thickened and temperature on an instant read thermometer is at least 150 F, no more than 165 F (be careful not to overcook or the yolks will solidify). Set bowl aside to cool (do not refrigerate).
2. Whip heavy cream in the bowl of stand mixer (or in a large bowl using a hand mixer) until it reaches soft to medium peaks (run a spoon through the mixture to make a peak and the peak should fall over). Transfer whipped cream to another bowl (you need to stand mixer ready for step 3).
3. Combine egg whites and remaining sugar in another heatproof bowl (you can transfer the egg yolk mixture to a different bowl if you don't have a lot of heatproof bowls set over the pan of boiling water. Cook, whisking frequently, until the mixture reaches a temperature of 150 F (up to 165 F) on an instant-read thermometer. Set bowl aside to cool (do not refrigerate). When cooled, whip egg whites in the bowl of stand mixer until medium peaks form.
4. In a heatproof bowl set over the pan of boiling water, add the chopped chocolate. Stir until the chocolate has melted, then add the butter. Remove from heat and stir in the butter as it melts. Add the cooked egg yolk and stir to combine (the mixture will thicken). Transfer to a large bowl and set aside to cool (do not proceed to step 5 if it is still hot).
5. Scoop a large handful of whipped cream and add to the chocolate mixture. Using a clean spatula, fold the whipped cream into the chocolate. Continue folding large globs of whipped cream into the chocolate until it is all mixed in (should take 4 or 5 additions total). Using the same method, fold in the cooked egg whites. Place mousse in the refrigerator to cool for 30 to 40 minutes (mixture should be firm enough to hold its shape but not fully set).
6. Scoop the mousse onto the ganache-coated cake and use a offset spatula to mound it evenly. If the mousse is still too thin to do this, return the mousse to the fridge for another 10 minutes. I tried putting the mousse on the cake a little too soon and some ran over the side. It still tasted delicious, but didn't look quite as pretty as I was hoping for. Chill the cake until the mousse is set, another 2-3 hours.
Labels: cake, chocolate, dessert, recipe
Panko-Crusted Chicken with Artichokes and Honey-Mustard Dipping Sauce
Have you noticed that seasonal spring vegetables are a theme this week? Monday I shared a recipe with peas. Tuesday it was mushrooms and radishes. Thursday it was sugar snap peas. And today I have artichokes.
We ate artichokes fairly frequently when I was young. It's a lot of fun to pull the leaves off one-by-one and dip them in something like mayonnaise or lemon-butter. I wasn't really into the heart back then (I usually gave it to my mother), but now, of course, it's great.
For this recent dinner, I served simply steamed artichokes alongside panko-crusted chicken. The chicken are breaded with the tried-and-true formula of first flour, second egg and lastly the panko breading, which I've mixed with a little grated parmesan.
I wanted a dipping sauce that would work well with both the artichoke and the crispy chicken. Although I considered making a pan sauce, I decided that wouldn't go so well with the artichoke. Instead I mixed up this honey-mustard Greek yogurt dipping sauce, which was perfect.
Panko-Crusted Chicken with Artichokes and Dipping Sauce
1/2 cup panko bread crumbs
1 lb. chicken breast cutlets
Honey-mustard dipping sauce (see recipe below)
Steamed artichokes (see recipe below)
1. Combine the panko, parmesan, salt and pepper. Spread on a plate. Spread the flour on a separate plate and pour the egg onto a third plate.
2. Heat oil over moderate heat in a medium frying pan.
3. Pat the chicken breast cutlets dry with a paper towel. Dredge the chicken first in the flour, then dip in the egg and finally in the panko mixture, making sure to get the chicken evenly coated. Fry the chicken in the hot oil until the breading is lightly browned and the chicken is cooked through, about 10 minutes, turning over half way.
4. Serve with the dipping sauce and artichokes.
Honey-Mustard Yogurt Dipping Sauce
3/4 cup Greek yogurt
1/4 tsp. smoked paprika
2 tsp. fresh chopped dill
Combine garlic with a pinch of salt and grind to a paste using either a mortar and pestle or a glass measuring cup with a heavy spoon or cocktail muddler (or, alternatively, use a Garlic Twist). Transfer garlic to a small bowl and stir together with remaining ingredients. Serve in ramekins along with the chicken and artichokes.
Steamed Artichokes
Some people cut off the top third of an artichoke or, in a process I'm sure takes a lot of time, snip the last half inch from each leaf. I don't do either of these things, as I really don't see the point. I've never injured myself while eating an artichoke. Frankly, I think you'd be more likely to stick yourself while doing all that prep.
2 artichokes, rinsed in cold water, stems and any very small outer leaves removed
Set a steamer insert inside a large saucepan. Fill with water below the level of the steamer. Place artichokes in the pot stem end up. Cover and bring to a boil. Steam the artichokes for 25 to 30 minutes until the stem end is tender when pierced with a fork.
Labels: chicken, recipe
Couscous with Sugar Snap Peas
I ate a lot of couscous in the early '00s. The Near East brand boxes that come with seasoning packets make couscous a fast and easy side dish (I was a particular fan of either the Parmesan or the Roasted Garlic and Olive Oil flavors). Now though, I hardly ever have it. I thought revisiting the dish might be a good opportunity to break out of my usual flavor profile.
My creative cooking tends to hover somewhere between American and Italian it seems. So, with this couscous dish, I wanted to push beyond those boundaries. Couscous originated in northern Africa, so I wanted to spice profile of this dish to be more aligned with that area while also taking advantage of seasonal sugar snap peas, which are so good right now.
I was pleased with the results of this dish. The couscous was fragrant but not overpoweringly spicy. The raisins added a bit of welcome sweetness that played well with other ingredients. We ate this in large portions as a salad, but it could certainly made a great side--I bet it would be perfect with lamb.
12 oz. sugar snap peas, ends trimmed and cut in half
1 sweet onion, diced (use 1/2 if it's a large sweet onion)
1/2 tsp. curry powder
1/4 cup golden raisins
3 tbsp. chopped fresh mint
10 oz. plain couscous
1. Bring a medium saucepan of water to boil. Add the sugar snap peas and cook 2 minutes. While the peas cook, prepare an ice water bath, then transfer the peas to the bath to stop cooking. When cooled, drain and set aside.
2. Bring the chicken broth to a boil (bring to boil while performing step 3).
3. Heat olive oil in a medium saucepan over medium heat. Add onion, season with salt and sauté until softened, about 5 minutes. Add the garlic, pine nuts, nutmeg, cinnamon and curry powder. Stir to combine and cook until fragrant. Add the raisins and fresh mint.
4. Add the boiling chicken broth and cooked peas to the saucepan with the onions and seasoning. Stir in the couscous, cover the pot and remove from heat. Allow to sit for 5 minutes, then uncover and stir to fluff. Serve in bowls.
Labels: grain, recipe
Washington Post: "Egg Cookbooks: Time to Crack Open the New Ones," by Bonnie S. Benwick.
This weeks Washington Post Food section is an eggstravaganza of coverage about the incredible, edible you-know-what. Benwick ticks off a list of good cookbooks devoted to the subject, along with some recipes, like the eggy brioche from Michael Ruhlman's new book, Egg: A Culinary Exploration of the World's Most Versatile Ingredient. Benwick also has a separate piece on egg tips and trivia. There's also a story by freelance writer Emily Horton about hard-boiled eggs.
Wall Street Journal: "Master the Egg," by Michael Ruhlman.
Speaking of Ruhlman's new book, he provides this preview for the Wall Street Journal and talks about how mastering the egg is the key to mastering the kitchen. He quotes Alton Brown who called the egg "the Rosetta stone of the kitchen." He offers the egg omelet as the perfect example of something every good cook should master and includes an interesting recipe (although not to my style, as I prefer my omelets flipped).
The Guardian: "Organic Food: It's Not Just for Yuppies Anymore," by Tracie McMillan.
McMillan, author of the superlative The American Way of Eating, covers the news of Walmart's recent announcement it will carry organic groceries for my favorite British newspaper, The Guardian. Her angle is what the announcement means about assumptions regarding low-income Americans—a big portion of Walmart customres—and their preference for organic goods, which is apparently stronger than among wealthier Americans. Although as McMillan notes, preference doesn't always translate to action, especially when income becomes a limiting factor. Walmart may help change that.
NPR: "The Secret to These Sauces Is Nuts," by Claire Adas.
Like Ms. Adas, I'm a nut for nuts, so I got pretty hungry reading her descriptions of all the wonderful ways you can use nuts in food. Her focus is on sauces, and her nut aiolis sound amazing.
Saveur: "Best Food Blog Awards 2014."
The food and travel magazine hands out its awards for the best food blogs of the year, as chosen by readers and editors. Lots of great picks in the food and drink categories. Congratulations to the winners.
I Am a Food Blog: "Peeps Coconut Cake with Mascarpone Frosting," by Stephanie Le
One of the blog winners, the editors' choice for best food blog, was Stephanie Le's I Am a Food Blog. She's got a super cute and tasty-sounding coconut cake with mascarpone frosting and peeps.
SF Gate: "Whole Foods wins tahini taste test by landslide," by Sarah Fritsche.
With warmer weather approaching (can't believe it froze in D.C. last night!), I'll be ready to make hummus soon. Good tahini is essential for a creamy smooth consistency. Fritsche assembled a panel of tasters to find a favorite; their selection may surprise you (hint: it's a store brand).
The Huffington Post: "The 22 Most Hipster Foods on the Planet," by Alison Spiegel.
I don't really consider myself a hipster. I'm too old, and I was never cool enough (just very briefly in the late '90s). But as a "foodie" (another term I'm not really that into, but it fits), there are quite a few things on this list I'm guilty of fawning over, including food trucks, Brussels sprouts, bacon, and tacos. Just don't give me any PBR; I'll stick to craft IPA thank you. Oh wait, that was on the list too.
A La Mode Podcast: "Episode 7 - Sugar Coating," by Jason Shriner and Jaisyn Markley.
Here's something different for The Feed: a podcast. My friend Jason (a.k.a. The Aubergine Chef) and his friend Jaisyn recently started this podcast focused on food, fashion and whatever else strikes their fancy. In this episode, Jason talks about the BBC documentary Sugar v. Fat (check out the twins featured in it), while Jaisyn discusses accessorizing your outfits (sweet on the inside and outside). They also touch on Kinetic Sand, making smart wireless phone service choices, and provide general updates on what they've been up to lately.
Chicken with Mushroom-Wine Sauce and Roasted Radishes and Carrots
Sautéed chicken breasts with a simple pan sauce is a great way to quickly get a tasty and elegant-looking dinner on the table midweek. Awhile ago, I made Sautéed Chicken with Pan Wine Sauce. This is a similar preparation with the added interest of mushrooms and a foundation of roasted small root vegetables.
Up until this recipe, I can't recall much experience with radishes besides sliced for salads. They're wonderful roasted though; their sharp flavor mellows out beautifully. The simple recipe below for roasted radishes and baby-cut carrots complemented the chicken and mushrooms perfectly.
Chicken with Mushroom-Wine Sauce
12 oz. white mushrooms, stems removed, caps thinly sliced
2 tbsp. chopped fresh parsley
Roasted radishes and carrots (see recipe below)
1. Heat olive oil and butter in a medium frying pan over medium heat. Pat chicken breasts dry with a paper towel. Spread the flour on a plate and dredge the chicken in the flour, tapping to remove excess. Transfer the floured chicken to the hot frying pan, season with salt and pepper and cook until no longer pink in the middle, about 10 minutes, flipping at the halfway point. Remove chicken from pan; leave drippings.
2. Add mushrooms to pan and sauté until softened and browned. Add the white wine, stirring with a wooden spoon to scrape any remaining bits from the bottom of the pan. Add about half the parsley and cook until the wine has reduced by roughly half.
3. Serve chicken breasts over roasted vegetables topped with mushroom-wine sauce and a sprinkle of the remaining fresh parsley.
Roasted Radishes and Carrots
Adapted from Roasted Radishes and Carrots by Melissa D'Arabian for Food Network
16 radishes
20 baby-cut carrots
Kosher salt, to taste
Juice from 1/2 lemon
Roast at 450 F for 25 to 30 minutes.
Orange-Ginger Salmon and Peas with Onion, Mint and Fennel Pollen
During the spring, I love to serve broiled salmon with seasonal green vegetables like fresh peas. Here, fresh orange juice unites the salmon and peas, with the former also flavored with fresh ginger and a dusting of fennel pollen.
Orange-Ginger Salmon with Onion and Fennel Pollen
Olive oil spray
1 small sweet onion, thinly sliced into rounds
3/4 lb. salmon fillet, skin removed
1 tbsp. minced fresh ginger
Seasoned salt and freshly ground black pepper, to taste
1/2 cup fresh squeezed orange juice
Pinch of fennel pollen
2. Spray a 9 x 9 square baking dish with olive oil. Place about half of the onion slices in the bottom of the baking dish. Lay the salmon on top of the onions. Place the other half of the onions on top of the salmon.
3. In a small bowl, combine the ginger, salt, pepper and orange juice and pour over the salmon. Bake until the salmon flakes with a fork and is cooked through, about 25 to 30 minutes.
4. Divide the salmon into two portions and top with a sprinkle of fennel pollen and fresh parsley.
Peas with Orange Juice and Mint
Adapted from a recipe from Saveur
1 large shallot, thinly sliced
2 cups frozen or fresh green peas
2 tbsp. freshly squeezed orange juice
1 1/2 tbsp. chopped fresh mint
Melt butter in a medium (10-inch) frying pan over medium heat. Add shallots, season with salt and pepper and cook until softened, about 5 minutes. Add peas and stir to coat with butter. After about a minute, add the orange juice. Continue cooking until peas are cooked to desired texture, about 4-5 minutes. Remove from heat and stir in the fresh mint.
Labels: recipe, salmon
Dallas Drinks: The Nicolas
Dallas Drinks is a co-creation with Dallas Decoder, honoring the characters of the TNT drama Dallas, which continues the Ewing family saga. See all of the Dallas Drinks here.
Monday is the mid-season finale of TNT's Dallas before the show breaks until its return in the summer, when the final seven episodes of the third season will air. Dallas Decoder and I are in such suspense over this season. Will John Ross seize total control of Ewing Global? Will Sue Ellen regain her sobriety? How will Pamela react to finding out about her husband's extramarital liaisons with Emma? So many questions! I'm sure some will be answered Monday, but certainly others will linger while new ones emerge. This is Dallas after all, the show that made cliffhangers a prime-time staple.
To celebrate next week's episode, Dallas Decoder and I have teamed up for another Dallas Drink, this one inspired by season 3's new regular, Nicolas Treviño, played by the dashing Juan Pablo Di Pace. Nicolas is a mysterious, complex character and so is his drink. Inspired by the mole sauce we saw Nicolas prepare this season, the drink combines the flavors of smoky mezcal, nutty amaretto, spicy habanero and a dash of chocolate. We think Nicolas is irresistible; we hope you agree this drink is too.
And speaking of smoky, the upcoming episode is titled "Where There's Smoke." You can watch Dallas Monday night at 9 p.m. EDT (8 p.m. CDT) on TNT. It's sure to be a hot one!
1 1/2 oz. mezcal
1 oz. amontillado sherry
1/2 oz. amaretto liqueur
5 dashes chocolate bitters
2 dashes Bittermens Hellfire habanero shrub
Combine mezcal, sherry, amaretto, bitters and shrub in a cocktail mixing glass with ice. Stir until combined and chilled. Strain into a chilled coupe. Garnish with lemon twist.
Labels: cocktail, Dallas Drinks, recipe
Crispy Breaded Asparagus
"Asparagus fries!" exclaimed Chris when I set a plate of these on the table in front of him recently. That's pretty much the idea behind this festive preparation of the quintessential spring vegetable.
Line up plates with the three breading ingredients: flour, beaten egg and seasoned panko-parmesan mixture
Wanting to add something crunchy to my usual broiled asparagus, I did a search for asparagus recipes that incorporated panko and came across this simple dish from blogger Kevin Lynch's Closet Cooking. The recipe uses the classic three-step breading technique of flour, egg and bread crumbs (in that order). The results were pleasantly crisp, while the parmesan added an extra bit of flavor.
Adapted from Crispy Baked Asparagus Fries by Closet Cooking
1 pound asparagus, tough ends removed (bend the asparagus until they break and discard the thicker, tougher end).
1/4 cup grated parmigiano-reggiano
2. Set a wire cooling rack inside a rimmed baking sheet. Combine the panko, parmesan cheese, salt and pepper and spread on a dinner plate. Spread the flour on a second plate and the egg on a third plate. Dredge each asparagus spear in the flour, then dip in the egg, allowing excess to drip off, then roll in the panko mixture to coat.
3. Arrange the spears evenly on the rack above the baking sheet. Bake for about 10-15 minutes until lightly browned.
Labels: asparagus, recipe, vegetarian
The Feed: April 9, 2014
April is grilled cheese month. You can learn the origin of this American classic in Adam Lapetina's Thrillist story.
New York Times: "Wine School: Bordeaux, Decanted," by Eric Asimov.
The Washington Post's wine columnist, Dave McIntyre, has been doing more wine education columns lately, and it's nice to see the Times' wine writer Eric Asimov get into the game as well. Last month, he launched a new monthly series called Wine School. For those interested, I think this is a great opportunity. Each month he picks a style of wine, suggests three bottles for readers to try and then writes a follow-up column exploring that wine style. For the first month, he chose Bordeaux, the classic big French blend. Even if you didn't try his three suggested wines, it's an education read. Next up: Beaujolais.
New York Times: "Vidalia Onions: A Crop With an Image to Uphold," by Kim Severson.
In just a few weeks, it will be time to harvest Vidalias, the large sweet onions from Georgia that dominate the East Coast market. Severson looks at a number of issues that threaten to dilute its brand, including pressure to allow earlier harvesting and efforts to sell imported onions under the Vidalia name. Much as I love Vidalias, if, like me, you grew up in the Northwest (and especially if you went to Whitman College), you'll never break an allegiance to Walla Walla sweet onions.
The Kitchn: "10 Gorgeous Green Recipes for Spring."
It's the season for asparagus, artichokes, peas, ramps and fava beans. These recipes from The Kitchn provide interesting ways to use these ingredients. I'm eyeing the Socca Flatbread with Spring Pesto and Salad, in particular.
Lucky Peach: "Goodbye to All That Sugar, Spice, and Fat," by Lisa Hanawalt.
Issue #10 of Lucky Peach is the Street Food issue. As you'd expect, they cover it from pretty much every angle, even cigarette butts and gum—the food for the street's lowest forms of life, bacteria and molds. Hanawalt's illustrated farewell to New York street food (she's moving to Los Angeles) is like a lot of Lucky Peach: informative, off-beat and amusing.
Bon Appétit: "Lunch al Desko," by Julia Kramer with recipes by Dawn Perry
Not that I necessarily need the validation, but it was nice to discover I'm not so weird for keeping olive oil, balsamic vinegar and a black pepper grinder in my desk. Kramer includes them among a list of pantry items an office worker should keep on hand, one of this story's tips for livening up your brought-from-home lunch.
Thrillist: "The True Origins of 13 Classic American Foods," by Adam Lapetina.
Lapetina explores the creative genius behind the origins of a group of American classics. I thought the story of the grilled cheese sandwich's origin to be particularly interesting, given that it was born from necessity.
Buzzfeed: "The Evolution of Pizza."
Speaking of food history, this is a totally adorable animated video on the history of pizza, spanning its original Mediterranean flatbread creation in the 1500s to the creative American pizza-inspired products of the late 20th Century.
Washington Post Magazine: "Plate Lab: Cherry Sambal, Fit For Any Season," by Bonnie S. Benwick
The Washington Post Magazine expanded this week, and with the expansion comes a new weekly food feature, Plate Lab, in which Food section editors translate restaurant recipes for home cooks and, once a month, also share food trends. For the inaugural Plate Lab, Benwick shares DC Coast's recipe for Cherry Sambal, just in time for the cherry blossoms.
Washington Post Magazine: "Dining tips: How to Be a Savvy Restaurant-Goer," by Tom Sietsema.
Taking a break from restaurant reviews, the Post's restaurant critic offers excellent tips on how to make the most of restaurant experiences.
CNN Money: "Is Perfect Bacon Bowl the next Snuggie?" by Parija Kavilanz.
Almost everybody is nuts about bacon these days, so turning it into a bowl that you can fill with…just about anything…doesn't really seem that far-fetched. I bet ice cream would be good from a bacon bowl!
Eater: "Here's a Brilliant April Fools' Cocktail Menu from The Dorrance in Providence, RI," by Hillary Dixler.
Since it was April Fool's Day last week, Dixler unearthed this hilarious menu of prankster cocktails.
Posted by Cook In / Dine Out at 12:00 AM No comments:
Revisiting New York Restaurant Favorites
Zucca al forno at Eataly's Le Verdure
A trip to New York City always means a chance for unforgettable food. Before we go, I always research new and interesting places for us to try. Every trip it seems we find a new place to love.
And herein lies a problem: if we're always going to new places, then we're not making time for our old favorites. And over the years we've racked up a lot of favorites. So on a recent trip, rather than pack the itinerary with new bites, we made room to revisit a few place that if we lived in the city would probably count as as regulars.
It's not entirely accurate to suggest that Vezzo Thin Crust Pizza is an old favorite. Technically, this was our first visit. But we've been major fans of its sister restaurant Posto Thin Crust Pizza for years. Since Vezzo was closer to our hotel, we decided to see whether Vezzo's take on our favorite Posto pizza, the Salsiccia Dolce, was as consistently good. We were not disappointed. Vezzo's pizza was virtually identical--the same crackery thin crust, spiced sausage, sweet caramelized onion and ribbons of fresh basil.
Lupa's mafaldine pasta with pork ragu and pecorino
When it comes to great pasta dishes, Lupa Osteria Romana is unparalleled. We've been Lupa fans for years ever since a coworker turned me on to this cozy Greenwich Village outpost in the Batali-Bastianch restaurant group. Although I'm happy to order any of the seasonal pasta selections on their menu, the night we popped in, Lupa was offering an incredible pasta special: wavy mafaldine pasta served with a hearty pork ragu and topped with shredded pecorino. We also enjoyed our starter salad of black kale, apple and warm pancetta.
Le Verdure's grilled bitter greens with pine nuts, currants and aged balsamic vinegar
Invariably, we end up having some pretty rich meals while we're in New York. So we like to balance them out with healthy, green lunches when possible. Eataly's vegetable-focused restaurant, Le Verdure, is an ideal place for this. Meat lovers take note: we always feel sated leaving Le Verdure. During our recent visit, we loved the crumb-coated roasted butternut squash with pumpkin seeds (see photo at top) and the grilled bitter greens with pine nuts, currants and balsamic vinegar. The insalata tricolore (tricolor salad) added additional freshness. Of course we also couldn't stop eating Eataly's great bread, served with olive oil so fresh it's quite peppery.
Next time we're in New York, I'm sure we'll visit some new spots, but it's nice to see old favorites that continue to excel. See also the previous coverage of Posto, Lupa and Eataly.
Eataly Le Verdure, 200 5th Avenue (on the Broadway side of Madison Square Park between 23rd and 24th), New York, N.Y. (Flatiron District). (212) 229-2560
Lupa Osteria Romana, 170 Thompson Street (between Bleecker and Houston), New York City (Greenwich Village). (212) 982-5089. Reservations: Open Table.
Vezzo Thin Crust Pizza, 178 Lexington Avenue (at 31st Street), New York, N.Y. (Murray Hill). (212) 839-8300.
Orecchiette with Caramelized Onions, Sugar Snap Pe...
Panko-Crusted Chicken with Artichokes and Honey-Mu...
Chicken with Mushroom-Wine Sauce and Roasted Radis...
Orange-Ginger Salmon and Peas with Onion, Mint and...
Quinoa with Chicken, Asparagus, Lemon, Yogurt and ...
Pasta with Beet Pesto
Basic Quinoa Pilaf
Restaurant: Diego (Washington, D.C.)
Chilorio, Sinaloa-Style Braised Pork


text:
PULP LIFE
Encore goes "Crazy" for the Gershwins
by Hugh Gallagher
THEATER & DANCE REVIEW
Matthew Brennan as Bobby Child and Megan Grosso as Zangler Follies Girl in Encore Musical Theatre's production of Crazy for You. Photo by Michelle Anliker Photography.
"I like a Gershwin tune, how about you?"
If you do, put on your dancing shoes and head to the Encore Musical Theatre in Dexter for a feast of George Gershwin tunes and Ira Gershwin lyrics.
Crazy for You is a post-Gershwin, Gershwin musical. The 1992 Tony Award-winning best "new musical" brought light singing, dancing, and frivolity back to Broadway. Conceived by and with a book by Ken Ludwig, the play uses the Gershwins' 1931 Broadway hit Girl Crazy as the framework and then adds numerous songs from other Gershwin stage and film musicals, a few tweaks to the story, and ample room for dance routines. The result is an appropriately bubbly, silly, charming tribute to a style of musical that lit the lights of Broadway in the 1920s and early '30s with great music that lingers on.
Director Daniel Cooney keeps things moving in a cinematic style and some perfectly staged comedy routines. Sarah Tanner's flexible and humorous sets are swiftly moved in, out and around against a projected backdrop of scenery, from the lights of Broadway to the parched deserts of Nevada. Performers have room to dance, sing and clown in a show that is light as a feather and frothy as a sarsparilla.
The plot, such as it is, involves a frustrated song-and-dance man banker who is ordered by his mother to go west young man to foreclose on a theater in Deadrock, Nevada, and escape from a grasping girlfriend. When he arrives parched in Deadrock, he immediately falls in love with the pretty local postal mistress, whose father just happens to own the theater. He tries to win her over and suggests that he can help her save the theater by "putting on a show" (A reminder that the movie version of Girl Crazy starred Mickey Rooney and Judy Garland, who solved all problems by putting on a show). In the process (spoiler alert) he irritates girl, wins girl, loses girl, and wins girl again.
What really matters here is the more than 20 classic Gershwin songs that brought jazz rhythms, rich humor, sophisticated wordplay, and emotional depth to popular music.
Matthew Brennan plays the young banker Bobby Child. Brennan is an amazing performer. He can dance his way from a soft shoe shuffle to an elegant waltz, sing with a low-key but emotive voice, and handle flippant repartee, slapstick falls, and double takes. Brennan channels the spirit of Fred Astaire. He has the same slim frame, easy manner, quick wit, and graceful dance moves. Here he gets to do several numbers made famous by Astaire including "Shall We Dance," "Nice Work If You Can Get It," and the very nuanced "They Can't Take That Away From Me."
Rachel Hafell plays Polly, the Ginger Rogers to Brennan's Astaire. She has a big voice and forceful personality as the western girl who won't be taken in by a city slicker. She performs the poignant ballads "Someone to Watch Over Me," "But Not for Me," and, with Brennan, a more uptempo take on "Embraceable You." She gets to lead the way in a rousing "I Got Rhythm" that sets up a wonderful, frenzied finale to Act One.
In addition to playing the lead, Brennan is also the choreographer and this is a dance show. A bevy of chorus girls emerge from a phone booth, a bumbling gang of slacker cowboys suddenly get rhythm and Bobby and Polly tap dance and waltz. There is a rich variety in the dancing from choreographed chaos to the precision movements that dazzled the Great White Way.
Music director Tyler Driskill leads his small ensemble orchestra in a fine performance. Though limited by their instrumentation, they get a surprisingly big sound. Some of the ballads seem a little hurried, but Brennan and Hafell capture the poignancy that underlies even the most offhand humor that was Ira Gershwin's specialty.
The cowboys make their entrance with a comically slow "Bidin' My Time." A standout here is Sebastian Gerstner as Moose, whose droll responses get big laughs. But all of the cowboys perform excellently as they move from bumbling buffoons to snappy "Slap That Bass" performers.
Also getting big laughs is Sarah B. Stevens as Bobby's jilted fiancee, a love-crazed woman performing a very "Naughty Baby" in pursuit of the cowboy Lank, who has eyes for Polly and her father's theater. Stevens makes the most of her moment with her broad physical humor and her comic singing that always gets laughs.
Patrick Wallace is appropriately bold as Lank, the closest thing to the villain of the play, and is funny when his ambitions get frustrated.
Bobby disguises himself as the flamboyant Broadway producer Zangler to win over Polly and in a very funny set piece to the Gershwin song "What Causes That" confronts the real Zangler. Brennan and Evan Smith do a funny mirror image routine (in the style of the Marx Brothers) that builds nicely and gets funnier as it goes. Smith and Brennan seem to be enjoying their drunken routine as much as the audience.
It's easy to see why in the age of Andrew Lloyd Webber and Les Miz, Ludwig saw a need for a course correction and a return to the kind of show that got America singing and dancing. The Gershwins set a high standard for popular music and their songs have endured through numerous changes in musical tastes. Crazy for You is a reminder of just how rich that legacy is.
Hugh Gallagher has written theater and film reviews over a 40-year newspaper career and was most recently managing editor of the Observer & Eccentric Newspapers in suburban Detroit.
"Crazy for You" continues at the Encore Musical Theater, 3126 Broad Street in Dexter, at 7:30 pm on Thursdays, Fridays, and Saturdays and at 2 pm on Saturdays and Sundays through Aug. 11 (except for Thursday, July 4). For tickets call 734-268-6200, visit theencoretheatre.org, or go to the box office.
ARTS AROUND ANN ARBOR
Get out mulch?
Welcome to Pulp!
Here you will find excitement and appreciation for the Ann Arbor area's arts & culture scene and all it has to offer - from our loveliest galleries to our grungiest basement venues. Check in for previews, thoughts, critiques, reviews, dorky puns, opinions, observations, and heads-ups on what's happening in the area from professional journalists, community contributors, and your very own AADL staffers.
Pitch to Pulp: pulp@aadl.org
Ann Arbor District Library, 2019. All text CC-by-NC unless otherwise specified.


text:
const Player = require('./Player')

module.exports = class Data {
    openWs() {
        return new Promise((resolve, reject) => {
            this.ws = new WebSocket('ws://localhost:3000/game/')
            this.ws.onopen = () => resolve()
            this.ws.onerror = error => reject(error)
            this.ws.onclose = (event) => console.log("Websocket socket closed: " + JSON.stringify(event))
        })
    }

    sendMessage(msg) {
        return new Promise((resolve, reject) => {
            this.ws.onmessage = (msg) =>
                resolve(JSON.parse(msg.data))

            this.ws.send(JSON.stringify(msg))
        })
    }

    eat(id) {
        return this.sendMessage({type: 'eat', payLoad: id})
    }

    playerMove(player) {
        return this.sendMessage({type: 'move', payLoad: player})
    }
}

redpajama_set_name: RedPajamaGithub


text:
Browsing Revolt Library By Tag : products
Revolt Library >> Browsing By Tag "products"
Not Logged In: Login?
Browsing : 1 to 10 of 42
Results Per Page : 102030405060708090100110120130140150160170180190200Custom
America and the Soviets, by Alexander Berkman
This manuscript is part of the International Institute for Social History's Alexander Berkman archive and appears in Anarchy Archives with ISSH's permission. AMERICA AND THE SOVIETS. A great deal is being written now in the Soviet Press about the new American law against convict or forced labor. The United States has recently passed a statute according to which no goods can enter the country that are the product of unfree, forced or convict labor. The new law went into effect in January and there is much discussion in Russia, as well as in the United States, as to what effect the new legislation will [have] on Russian industrial conditions and on its foreign trade. The unusual feature of the law is that the burden of proof is laid upon the ... (From : Anarchy Archives.)
states (115)
worker (84)
unfree forced labor (1)
statute (13)
ruled (7)
laws (162)
Anarchism (Voltairine de Cleyr..., by Voltairine De Cleyre
There are two spirits abroad in the world,—the spirit of Caution, the spirit of Dare, the spirit of Quiescence, the spirit of Unrest; the spirit of Immobility, the spirit of Change; the spirit of Hold-fast-to-that-which-you-have, the spirit of Let-go-and-fly-to-that-which-you-have-not; the spirit of the slow and steady builder, careful of its labors, loathe to part with any of its achievements, wishful to keep, and unable to discriminate between what is worth keeping and what is better cast aside, and the spirit of the inspirational destroyer, fertile in creative fancies, volatile, careless in its luxuriance of effort, inclined to cast away the good together with the bad. Society is a quivering balance, eternally struck afresh, betwee... (From : TheAnarchistLibrary.org.)
reason (127)
industries (27)
economic (226)
real property (1)
Anarchism: Its Philosophy and ..., by Albert Parsons
Parsons, Albert Richard. Anarchism: Its Philosophy and Scientific Basis as defined by some of its apostles. Chicago, Mrs. A. R. Parsons [c1887]. Part I. CHAPTER II. CAPITALISM--ITS DEVELOPMENT IN THE UNITED STATES. --CONTINUED. With the termination of the war of 1861 began the second epoch of capitalism in the United States. The ex-chattel slave was enfranchised,--made a political sovereign. He was now a "freeman" without an inch of soil, a cent of money, a stitch of clothes or a morsel of food. He was free to compete with his fellow wage-worker for an opportunity to serve capital. The conditions of his freedom consisted in the right to work on the terms dictated by his employer, or--starve. There no longer existed any sectional conflicts or other conflicts of a disturbing political nature. All men were now "free and equal before the law." A period of unprecedented activity in capitalistic circles...
living labor (1)
form of government (11)
laboring class (1)
wage labor (4)
struggle for existence (6)
struggle (192)
Capitalism in Italy, by Charlotte Wilson
(Front an Italian Correspondent). THE commercial crisis by which Italy is at the present time afflicted, is no doubt, referable in particular cases to particular causes, but it has been chiefly brought about by a revolution in economical ways and means. Only a few years ago the foreign and even the inter-provincial trade of Italy was comparatively, insignificant. Products of the soil were consumed on the spot; and the surplus merely was sold to provide for necessaries. Agriculture and manufactures alike took the mark of the locality, every part of the country showing its own particular taste. Flax. cotton, wool, silk and other manufactures, were established in the villages, and provided the peasants with good and durable commodities, and th... (From : AnarchyArchives.)
revolution (262)
southern italy (1)
railway (13)
political (337)
Collectives in Aragon, by Gaston Leval
Gaston Leval: Social Reconstruction in Spain (London 1938); quoted in Vernon Richards: Lessons of the Spanish Revolution (London 1983) The mechanism of the formation of the Aragonese collectives has been generally the same. After having overcome the local authorities when they were fascist, or having replaced them by Anti-fascist or Revolutionary committees when they were not, an assembly was summoned of all the inhabitants of the locality to decide on their line of action. One of the first steps was to gather in the crop not only in the fields of the small landowners who still remained, but, what was even more important, also on the estates of the large landowners all of whom were conservatives and rural `caciques' or chiefs. Groups were o... (From : Flag.Blackened.net.)
reconstruction (10)
mutual (41)
rationalization (3)
committee (63)
Collectives in Spain, by Gaston Leval
Published by Freedom Press 27 Red Lion Street, London, W.C.1 July 1945 and printed by Express Printers, London. We are reproducing an abridged version of the first part of Gaston Leval's pamphlet "Social Reconstruction in Spain," which was published by Freedom Press in 1938, but which has since gone out of print. Many readers of "War Commentary" have expressed a desire for the reproduction in some form of the contents of this excellent pamphlet. COLLECTIVES IN SPAIN INDUSTRIAL socialization was the first undertaking of the Spanish Revolution, particularly in Barcelona. But obstacles were created from the beginning, which resulted in preventing these experiments from being developed to... (From : Anarchy Archives.)
developed (27)
delegate (15)
order (287)
groups (105)
freedom press (10)
Dar Fûr, by Élisée Reclus
DAR-FÔR. DAR-FÔR, or the "Country of Fûr," more commonly called Darfur, by fuzing the two words in a similar fashion to that in which the French say "Angleterre," instead of "Pays des Anglais," is the region which stretches west of Kordofân on the route to the river Niger. Dar-Fôr does not entirely belong to the Nile basin. Its western slope, which has as yet been explored but by few travelers, appears to lose its waters in depressions with no outlet; but if the rainfall were sufficiently abundant the wadies of this region, changed into permanent watercourses, would ultimately reach Lake Tsad. The streams draining in the direction of the Nile also run dry in the plains, except in the season of the kharif,... (From : Anarchy Archives.)
bahr-el-arab (1)
takrur (1)
geographical (6)
town (79)
dry season (1)
Down With the Anarchists!, by Emma Goldman
The original pamphlet [191?] is in my possession. It is a single sheet, with two pages printed per side and designed to be folded into a four-page flier. Down With the Anarchists! We must get rid of the Anarchists! They are a menace to society. Does not Hearst say so? Do not the M. & M. and the gentlemen of the Chamber of Commerce, who have also declared war on Labor, assure us that the Anarchists are dangerous and that they are responsible for all our troubles? Does not every skinner of Labor and every grafting politician shout against the Anarchists? Isn't that enough to prove that the Anarchists are dangerous? But why are all the money bags and their hirelings so unanimous in condemning the Anarchists? Generally they disagree on many... (From : Anarchy Archives.)
existence (48)
distribution (41)
opposition to violence (1)
Economic Equities: Compend of ..., by Joshua K. Ingalls
The Sole Factors and Exact Ratios in its Acquirement and Apportionment. In proceeding toward any given point, there is always one line which is shortest—THE STRAIGHT: so, in the conduct of human affairs, there is always one course which is best—THE JUST. BY J. K. 1 N C A L L S. 12mo, 320pp., large type, good paper, silk cloth, $1. CONTENTs.-Economic Schools—A Brief Review of their Qrigin and Growth; Rise and Growth of Capitalism; Unearned Increase—Profit; Interest, Rent; Conservation of Wealth; Tools and Improved Machinery; The Nature of Wages; Pri: Yate and Social Wealth ; Land Ownership; Private Property in Land; Capital and the Productive Factors; Partnership and Cooperation; Law of Contracts; Money and Credit; Of... (From : Google Books.)
all productive industry (1)
labor from the land (1)
capital (124)
labor creates (1)
dominion of the land (1)
ownership of the land (2)
demand (35)
Ideas on Social Organization, by James Guillaume
Written: August 1874; Source: Bakunin on Anarchy, translated and edited by Sam Dolgoff, 1971. Bakunin was above all preoccupied with the theory and practice of revolution and wrote very little about how the everyday practical problems of social reconstruction would be handled immediately following a successful revolution. Nevertheless, these problems were intensively discussed in Bakunin's circle and among the anti-authoritarian sections of the International. In "Ideas on Social Organization", Guillaume discusses the transition from capitalism to anarchism – a synthesis of "Bakuninist" ideas on how this transition could be effected without the restoration of authoritarian institutions." Its value li... (From : Marxists.org.)
corporative federations (1)
supply (16)
fellow workers (6)
commission (18)
Home|About|Contact|Search|Privacy Policy


text:
<!DOCTYPE html>

  <meta charset="utf-8">
  <meta http-equiv="X-UA-Compatible" content="IE=edge">
  <meta name="viewport" content="width=device-width, initial-scale=1">

  <meta name="description" content="">
  <meta name="author" content="">

  <title>Enunciate Template</title>

  <link rel="stylesheet" href="https://maxcdn.bootstrapcdn.com/bootstrap/3.3.4/css/bootstrap.min.css">

  <link rel="stylesheet" href="css/style.css">

  <link href="https://cdnjs.cloudflare.com/ajax/libs/prettify/r298/prettify.css" type="text/css">

        <button type="button" class="navbar-toggle collapsed" data-toggle="collapse" data-target="#navbar">
          Toggle navigation

        </button>
        Web API

Services

Resources

Media Types

Files and Libraries

Section 1

Section 2

Section 3

            Namespace

Namespaces

namespace 1

namespace 2

namespace 3

            Elements

Elements

resources

paths

            Element

element one

element 2

element 3element 3element 3element 3element 3element 3element 3element 3element 3element 3element 3element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

element 3

Element Name

Here is the description of the Element Name type.

Link to the type.

Name

label

Namespace

urn:somens

QName

{urn:somens}label

Here is the description of the Type Name type.

Item 1 Item 2 Item 3

XML

Properties

            name
            type
            occurs
            description

            somenamethatissomewhatlong
            list of xmlns:xmltype
            0..1 (attribute)
            Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table.

            somename
            list of xmlns:xmltype
            0..*
            Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table.

            somename
            list of xmlns:xmltype
            n/a (value)
            Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table.

Inherited from ThisOtherType

            somenamethatissomewhatlong
            list of xmlns:xmltype
            0..1 (attribute)
            Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table.

            somename
            list of xmlns:xmltype
            0..*
            Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table.

            somename
            list of xmlns:xmltype
            n/a (value)
            Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table.

Example

<hello>
  <how are="you">
  <doing/>
  <today>...</today>
  <what_happens_if_there_is_an_element_that_wraps_off_the_edge_of_the_screen>...</what_happens_if_there_is_an_element_that_wraps_off_the_edge_of_the_screen>
</hello>

JSON

Properties

            name
            type
            description

            somenamethatissomewhatlong
            array of xmlns:xmltype
            Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table.

            somename
            array of xmlns:xmltype
            Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table.

            somename
            array of xmlns:xmltype
            Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table. Some descriptive text that will be long enough to figure out how to best format it in the table.

Example

{
  hello : {
    how : {
      are : "you"
    },
    doing = {},
    today : "...",
    what_happens_if_there_is_an_element_that_wraps_off_the_edge_of_the_screen : "..."
  },
  hello : {
    how : {
      are : "you"
    },
    doing = {},
    today : "...",
    what_happens_if_there_is_an_element_that_wraps_off_the_edge_of_the_screen : "..."
  },
  hello : {
    how : {
      are : "you"
    },
    doing = {},
    today : "...",
    what_happens_if_there_is_an_element_that_wraps_off_the_edge_of_the_screen : "..."
  },
  hello : {
    how : {
      are : "you"
    },
    doing = {},
    today : "...",
    what_happens_if_there_is_an_element_that_wraps_off_the_edge_of_the_screen : "..."
  },
  hello : {
    how : {
      are : "you"
    },
    doing = {},
    today : "...",
    what_happens_if_there_is_an_element_that_wraps_off_the_edge_of_the_screen : "..."
  }
}

Copyright ©  Web Cohesion, LLC.


Selling - IMVU 5+ Year account. Grandfathered, AP, 1 name change token | PlayerUp Accounts Marketplace. Player 2 Player Secure Platform.
' started by annhuko, 9/29/16.
Sorry, I actually want to quit which is why I'm selling my account.
115.00 The least; I spend hundreds on this account.


text:
Release of Nawaz Sharif confirmed on medical basis
Nawaz Sharif through his lawyer has submitted the application at the Islamabad High Court.
The release of former prime minister Nawaz Sharif from jail is conformed on medical basis.
It is stated in the application that the release of former prime minister on bail is needed immediately as he is suffering from lethal medical complications.
The application added, the diseases need to be controlled.
Dr Adnan, the personal doctor of Nawaz Sharif also suggested him to consult with the best doctors in Pakistan or go out of country for medical assistance.
Diverse display of Indian military might marks 70th Republic Day
Pakistan army chief's role in U.S.-Afghan Taliban negotiations hailed by U.S.
Bollywood actor Raza Murad pays tribute to Ruhi Banu


text:
Vitsebsk (Belarusiska: Віцебск eller Viciebsk), även känt som Vitebsk, är en stad i nordöstra Belarus, belägen vid floden Dvina. År 2016 hade staden 368 574 invånare .

Historia
Vitsebsk nämndes första gången 1021 och tillhörde då furstendömet Polotsk, men var därefter ett par århundraden huvudort i ett eget furstendöme, som 1320 förenades med Litauen.

Vitsebsk var åren 1802-1924 huvudstad i guvernementet Vitebsk, beläget vid Düna och den där utfallande
Vitba. År 1913 hade staden 108 909 invånare, därav omkring hälften
judar. Under den tyska ockupationen 1941-44 förintades större delen av stadens judiska befolkning.

Den i Frankrike verksamme konstnären Marc Chagall föddes i närbelägna Liozna, fyra mil östsydöst om staden.

Sport
 FK Vitsebsk (fotbollsklubb);
 Central sport komplex stadion, (kapacitet: 8.100)

Se även
 Städer i Viciebsks voblasć
 Belarus städer

Referenser

Externa länkar

Städer i Viciebsks voblasć

redpajama_set_name: RedPajamaWikipedia


text:
Q: Laravel - php artisan route:list displaying weird characters I am using phpStorm 2018, and frequently when I typed php artisan route:list my route list appeared corrupted like:
This is a printscreen of the routes:

A: use cmd prompt, I use cmd prompt in Linux and maximize its size. it display smoothly

redpajama_set_name: RedPajamaStackExchange


Last night, our short film "THE FIRST DAY" was screened in Vue cinema's across the UK, alongside Paul Weller's Royal Festival Hall gig.
Here's a short film we made about Gary Crowley, with Modfather Clothing and Demon Records .
Also available to watch on Vimeo.
I'm a big fan of the documentaries that Mono Media Films have made (Sir Peter Blake, John Simons, Tubby Hayes, Paul Weller) and to have Lee Cogswell and Mark Baxter tell my story on film means a lot.
To coincide with the release of my #gclost80s compilation on Friday it is now ready to view.
And many thanks to those cool folk at Demon Records and Modfather Clothing for also making it happen.
We've called the mini doc "The Life, Music & Hairstyles of Gary Crowley"…and I think once you've seen it you'll know why!
If Destroyed Still True: Here's a short film we had the pleasure of making, recently, about Pete Williams' third solo album H.O.L.L.A.N.D.
Shot and Edited by Lee Cogswell.
Rehearsal Mixes by David Glover at Tesla Studios.
Live Sound by Mike Timm.
In 2016, we had the pleasure of being on set and documenting the making of the film JAWBONE.
Jawbone is a 2017 British drama film directed by Thomas Q. Napper and written by Johnny Harris.
Released in May 2017, the film stars Johnny Harris as Jimmy McCabe, Ray Winstone as William 'Bill' Carney, Ian McShane as Joe Padgett and Michael Smiley as Eddie.
The soundtrack to the film was composed and recorded by Paul Weller.
Here's a short advert we made for Pete Williams latest album, H.O.L.L.A.N.D.
Released today, here's the official music video we made for "White Horses", from Paul Weller's album True Meanings.
Released today, here's the official music video we made for "Movin' On", the lead single from Paul Weller's new album True Meanings.
Print's of Ed's final painting are available to buy through his website, with 60% of each sale going to Teenage Cancer Trust.


text:
Ottorino Mancioli: on exhibit in Rome, this March
"Couple in Love", 1930
A selection of works by Ottorino Mancioli (Rome, 1908-1990) will be the focus of an exhibition held in Rome from March 8th to 21st, 2016, in the modern art gallery Fidia.
The show is titled "A Silent Dialog: Gazes in Ottorino Mancioli's Works" ("Il dialogo silente: lo sguardo nelle opere di Ottorino Mancioli"), which effectively sums up how an interest in the human figure set apart this Roman artist, who was inspired by Cubism and Futurism, mostly known for his series of drawings on sports, and worked as a doctor and writer as well.
Costanza Savelloni has explained, "The varied and wisely-described humanity in these works goes beyond the carefree bourgeois life of the time, and ventures in the meanders of society analyzing its every facet, with insatiable curiosity and communication power."
It is a humanity made of glimpses – as Savelloni expands – "into daily life, recorded exactly as they are; we should say into 'his' daily life, always on the move and never static, like his figures."
"The inspiration for this exhibition emerged along these lines, namely to further investigate movement not in physical but in psychological terms, as can be seen in the eyes. Looks and gazes indeed contribute to setting figures in motion, to creating a subtle tension between them, to allowing them to communicate and to letting us imagine how they lived their lives."
We are all invited.
"Woman in Love", 1931
"Reasoning Together", 1929
"In the House", 1930
"Sailors and Young Ladies", 1933
"Declaration", 1933
"Exam", 1930
"Curiosity (in puero homo)", 1927
Galleria Fidia Arte Moderna, via Angelo Brunetti, 49
info@artefidia.com
www.artefidia.com
"Quell'uom di multiforme ingegno": De Chirico's Odyssey showcased in Milan
"Judith and Holofernes" in Italy's 17th-century art
Guido Cadorin and the Great Beauty of the 1920s
Salerno's Sacra Famiglia


I cook almost every single day. It's something I really enjoy, and I always try and do something different. However recently I've noticed I've been a bit of a rut. Always cooking the same things week in, week out so I dug out the recipe books and started looking for inspiration. Oddly this one wasn't from a recipe book but actually on the side of some wild rice I had in the cupboard. We are big fans of curry, especially thai curry so I just had to try this. It is super easy to do, and it tastes delicious.
So here is the recipe for an easy oven baked thai curry.
Heat oven to 200C/fan 180C/gas 6. Heat the oil in a frying pan, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.
Add in the rice, sweetcorn peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then transfer to a casserole dish, pop the lid on and bake for 20 mins in the oven until the rice is fluffy. Scatter with coriander before serving.
I don't have a casserole dish with a lid so I just made one out of tin foil. It worked just as well, just be careful when you take it out of the oven as it can get pretty hot. You can also substitute the chicken for extra veg if you want to. I also added some mushrooms as I had some in the fridge that needed using up. This is a super easy meal to do for 2, 4 or more.
Do you have go to meals? Something you cook all the time? I am always looking for new ideas and inspiration for meals so I would love to know your favourites.


We are Committed to Growing Outward!
Like a well-rooted tree that bears fruit, we are called to grow outward through serving and evangelism in our local area.
Park Meadows Baptist Church is a place where people can discover who God is, a place where we are accepted for who we are, a place to learn about God and His plan for each of us and a place where people are encouraged to live out God's purpose for their individual lives. We are glad that you are checking out our website! If you have any questions that our website does not answer please go to the "contact us" section and email us your questions or comments. We will be glad to respond to your inquiry as soon as possible. Thanks for your interest in Park Meadows Baptist Church!