We don't seem to have blacktop roads any more, they are all white. I half expected our cleaner not to come this morning but she made it. It has been snowing all day. We decided not to go bowling this aft, not really worth it ploughing through the roads. Bit concerned as I have an appointment at the Infectious Diseases Dept. in the hospital Thursday morning. I have a car coming for us, but no doubt he will cry off if the snow gets any worse although I understand the driver tomorrow has an SUV. If he has good tires, may be OK.
muffin, it's full of holes, perfect for collecting rivulets of melted butter. But it's also moister and thinner – more like a small pancake.
These are best enjoyed toasted, and spread with butter, jam, and/or clotted cream. Since their holes reach to the outside crust, there's no need to split them before toasting.
You can make crumpets without English muffin rings (or cleaned tuna cans), but they'll be perfectly round and ever so much nicer looking if you use rings.
1. Combine all of the ingredients in a bowl, and beat vigorously for 2 minutes. A stand or hand mixer, set on high speed, work well here.
2. Cover the bowl, and let the batter rest at room temperature for 1 hour. It will expand and become bubbly. Towards the end of the rest, preheat a griddle to medium-low, about 325°F. If you don't have an electric griddle, preheat a frying pan; it shouldn't be as hot as the temperature you use to cook pancakes.
3. Lightly grease the griddle or frying pan, and place well-greased 3 3/4" English muffin rings in the pan, as many as will fit. (If you don't have English muffin rings, use well-cleaned tuna cans, from which you've removed the top and bottom.) Pour sticky batter by the scant 1/4-cupful into each ring; a muffin scoop works well here.
4. After about 4 minutes, use a pair of tongs to slip the rings off. Cook the crumpets for a total of about 10 minutes on the first side, until their tops are riddled with small bubbles/holes. They should be starting to look a bit dry around the edges. Their bottoms will be a mottled, light-golden brown. Note: They probably won't be as full of holes as store-bought crumpets; that's OK.
5. Turn the crumpets over, and cook for an additional 5 minutes, to finish cooking the insides and to brown the tops gently. This isn't traditional; "real" crumpets are white on top, but the crumpet police won't chastise you for adding a little color to the tops.
6. Remove the crumpets from the pan, and repeat with the remaining batter, until all the crumpets are cooked. Serve warm. Or cool completely, wrap in plastic, and store at room temperature. To enjoy, warm in the toaster. Serve with butter, or butter and jam.
Meant to go bowling this afternoon but I have had headache most of the day so just didn't feel up to it. Hopefully tomorrow and maybe Thursday as well.
Sitting here I have a pop up for Instant Pot Ribs. However, Matt does not like anything with bones in, so that's out, sadly. I love ribs. Could do them for myself one day I guess. Me I love chewing on bones. Apparently you can start your ribs in the Instant Pot and then barbecue them. Not that I have a barbecue anyway. Not allowed.
I think I may have mentioned it before, but my parents took me (or they hadn't anywhere to leave me) to a Britain Can Make it Exhibition. This was in 1956 before a lot of you were born. It was there that the pressure cooker was first introduced to English cooks. One of those things which stick in one's mine. They also had a robot which answered questions, yeah right! I assume they had a mike attached to it or something. The other thing that stayed in my mind was the shot tower. I was fascinated. Apparently that's how bullets used to be made by dropping hot metal (lead I think) down a tall tower - this is what it says online "A shot tower is a tower designed for the production of small diameter shot balls by freefall of molten lead, which is then caught in a water basin. The shot is primarily used for projectiles in shotguns, and also for ballast, radiation shielding and other applications where small lead balls are useful." I don't know why that stuck in my head for so long. Must have impressed me.
My friend Jan (ladydog) linked me to a chicken recipe she was making that day. However, I didn't have all the ingredients - what really staggers me, I don't have Herbes de Provence. I was sure I had some that I made. Oh well, future project. I had already thought about doing Kung Pao Chicken so then thought I would Google for an Instant Pot version (surprise, surprise). I found the following one but made a few alterations as I didn't have a couple of things. The dish was delicious but the snow peas and bell peppers didn't need quite so long - maybe 2 minutes on high. However, I was delighted with the result.
1. In a small bowl, whisk together soy sauce, honey, chili paste, brown sugar, garlic, and cornstarch. Mix thoroughly with diced chicken, add 1 cup water, and pour into your instant pot.
2. Close lid, set high pressure, and cook for 5 minutes.
3. While that is cooking, cut your zucchini, onion, green onions, and peppers.
4. Vent your cooker, then add in vegetables plus some of your sesame seeds. Seal and cook another 4 minutes on high.
5. Sprinkle with sesame seeds and serve over a bed of cooked brown rice.
If you don't have an Instant Pot, these comments will probably bore you to death, but for those of you who do, I was re-reading the "distructions" and see it says always put 500 mL/or 2 cups liquid in the pot. My Saturday trial, which worked fairly well, only had a cup of stock which was dehydrated at the end. The thing is, two of us, Ivy Shorts "The Happy Whisk" and I, both have new pots, whereas my friend "ladydog" has two of them and knows what she is doing, so help and questions are flying around. Of course if she wasn't swanning around in Florida playing her French Horn, it would help LOL.
The weather was pretty foul today, had to cancel a doctor's appointment in the next town. We had snow and whiteouts most of the day and the wind was still blowing a gale. Had to go to the store as I had placed an order, but that is from one underground garage to another although driving was a little dicey. Matt swears they are talking snow again for Tuesday, I hope not, want to go bowling. Just checked the forecast, doesn't sound as though it will be bad.
Elizabeth Seckman just wrote in Really Real Housewives about her son living on his own and needing easy recipes to cook instead of eating out all the time. She had one recipe on her site which I gave her some time ago and which I had completely forgotten. Pico de Gallo Chicken. She also gives an easy recipe for Pico de Gallo.
1. Season the chicken with the seasoning, place in a large baking pan, top with pico de gallo, and cheese and bake in a preheated 375°F/190°C oven until the chicken is cooked through, about 20-30 minutes.
Been suffering a lot for inability to get to sleep lately. I read, somewhere, that Peppermint Tea was good for sleeplessness. So, I am trying it out. It seems to relax me enough to go to sleep, but Saturday night I woke at about 3 and couldn't get back to sleep again. I also read, Sunday morning, that you shouldn't eat ice cream around 4 hours before bedtime, nor dark chocolate. So, will try ice cream at lunch and see what happens. It doesn't help that I can hear my pulse clearly when I lay my head on my pillow. I hate that. Apparently that is tinnitis and has several possible causes. Luckily high blood pressure is not one of them for me. As I seem to have had an allergy all day, problems with eustachian tube or hearing is most likely.
Tomorrow we both have to see the doctor. Next town unfortunately. Right opposite the Cannabis Office. Thursday is the Infectious Diseases Dept. Seems silly to me so long after the fact but what do I know?
The wind has been howling round this building all day, I don't know what it's strength is but I read that it is expected to be a "damaging" wind. I hope it will stop by tomorrow.
Some of you will be wondering whether I have tried my Instapot. I found this recipe. I cooked it Saturday night. I think I need to do a few alterations, but it ended up being a delicious meal. I think the cooking time was a tad long, I chose 5 minutes, and the glaze ended up somewhat sticky before I did anything to it. I chose 5 minutes cooking time - that seemed to take forever. One thing I didn't know, and it doesn't say in the recipe, after natural vent, you need to turn to venting before you can take the lid off.
glaze to make it extra special. An easy dinner recipe that is healthy, too! Cook from fresh or frozen.
1 cup low sodium chicken broth I used one cup and cooked for 5 mins. Liquid overcooked, next time will use 2 cups.
Place lid on Instant Pot and turn the valve to sealing. Select Manual, high pressure (the default), and set timer to 7 minutes for fresh pork (10 minutes for partially frozen, or 13 minutes for frozen) -- for medium-well. If you like your tenderloin more on the rare side, 3-5 minutes is sufficient for fresh pork. 5 was too long for me. The meat was fine, the liquid almost dry.
When the cook time is done, turn the Instant Pot off and let pressure release naturally for 8-10 minutes. Then let it vent before you open the lid and remove the trivet with the pork on it and let rest for 5-10 minutes while you make the glaze. Do not drain the liquid. I didn't have any liquid after 5 minutes. Not sure, add more stock or use a lesser time.
Friday my Instapot arrived. Whooppee. Now all I have to do is learn how to use it LOL.
Another good way of cooking a pork tenderloin. One of my favourite meats.
2. Trim fat from tenderloin.
3. Sprinkle with fresh ground black pepper to taste.
4. Line a baking dish with parchment paper or aluminium foil.
5. Mix the soy sauce, peanut butter, red pepper and minced garlic together.
6. Spread mixture over pork loin.
7. Bake uncovered for 30 minutes.
9. Carefully spread pineapple preserves on top of pork loin.
We had Macaroni and Cheese for supper - yes I made the sauce from scratch. Actually I make enough for 3 or 4 meals and freeze it. Use it for cauliflower cheese too. Anyway, I started thinking (yes I can do that LOL) about all the women (mainly) who don't have time to cook. Too lazy if you ask me. I used to be a "working girl" but I always cooked dinner. Even when I lived on my own in a bed sit - basically - I still cooked. I even invented menus and I was in my early 20s. Spent quite a few hours on the phone to my mother "how do you make a white sauce" for instance. That was in the days before the internet of course. The only person who knew about the internet was Isaac Asmiov. I remember Jamie Oliver, British cook, doing his thing with school kids and holding up items like a cucumber and none of them knew what it was, one suggested celery. I understand even young French women, who used to be the epitome of home cooks, don't learn to cook any more. That probably horrifies me more than anything. Of course it is also made extremely easy these days, practically anything can be bought in a grocery store. But what happened to the Joy of cooking, literally, the pride in making a successful meal and so on?
We went bowling again Thursday afternoon, if I was stiff yesterday, I am doubled up today. Matt, who does far less moving around than I, doesn't seem to be feeling it. Not only that he beat me twice today. By 5 points the first time but he thrashed me the second time. He was bowling very well. I threatened him with all kinds of dire punishments if he beat me again but he took no notice.
By the way, my new cane tip works very well and my cane stood nicely wherever I put it. whilst Matt's was more difficult to place!!!! I can't imagine why he didn't want it. I could order him one in a flash too.
I was checking out some spinach recipes just now, saw one with gnocchi. I always tell people I eat basically everything, except squid, but I forget that I do not like gnocchi. I really don't know why, but I don't like the texture for a start.
I do enjoy spinach so I thought this would be a good recipe. Mind you, I would use fresh spinach not frozen although I suppose if you are in a hurry!!!!
for our taste. Using whipped cream cheese, our easy, silky smooth spinach brings home all the taste of the upscale steakhouse without the $15 side-dish robbery and the velvet banquettes.
1. Preheat oven to 350°F. Coat an 11×7-inch baking dish with non-stick cooking spray.
2. Defrost spinach according to package directions. Drain very well, squeezing spinach to ensure all excess liquid is removed.
3. In a food processor, place cream cheese, melted butter, salt, pepper and spinach together. Process for 10 seconds. Using a rubber spatula scrape down the sides of the bowl and do 3-4 quick pulses to combine.
4. Transfer to prepared baking dish, sprinkle top with Parmesan and bake uncovered for 20 minutes.
Wednesday afternoon, went bowling. Actually, I didn't really want to go. But, we did and I'm glad we did. Have to bowl slowly (between turns) to give my legs a rest but it wasn't too bad today. Except for the fact that Matt thrashed me in the second game. Grrrrr. They were having a pot luck there with lots of goodies and one of the owner's wives came over and brought a whole lot of chocolaty cookies which yours truly hasn't got the willpower to refuse these days. Later we had mini donuts too. Just what I need. Much later I was as stiff as a board from unusual activity. Ouch.
I bought an add on for Matt's cane which he refuses to use, so I am. Unless you have ever used one, you won't really know that canes are a bloody nuisance. Always a problem, where to put them and they are always falling on the floor, Matt's cane is worse 'cos you can't hang it. I put it on my cane but didn't get it right so it fell off before I left. Eventually I figured it out, and now it is firmly on my cane. One uses an allen key (provided) but I had forgotten you could use them either way up so I was making lots of difficulties for myself. My cane is now standing quietly in my computer room, next to my walker LOL. Unless I have to do a lot of walking, I leave the rollator at home and take the cane.
Been spending a lot on odds and ends at Walmart etc. Now about to order a lifter for hot canning jars. Need it once asparagus comes in because I pickle it properly and seal in a water bath. I've also been buying underwear. I have some pretty old stuff at home so they needed replacements. I have said for years that they needed a mid size between 10 and 8. Now they do, a 9. Perfect fit. Mind you, I've got to stop pigging out or they won't fit me either.
Thursday, some time, my Instant Pot arrives, weather permitting. Supposed to get freezing rain Wednesday evening. My mistake, just checked, supposed to be being shipped Thursday, duuh. Have received the shipping email but don't know it's estimated arrival time.
Just been watching Nature and Nova on PBS. It was all about volcanoes. Naples was one of the towns they featured and all the precautions they are taking to predict the next eruption. I think people who live in such an area are absolutely nuts. They say it could be another Pompeii or even worse. Move now, don't wait for an evacuation through tiny restricted streets and crowded housing areas. I don't understand why people live in such areas.
I have just read that Sweet Potatoes are good for preventing muscle cramps. So I have ordered one. Matt won't eat them, but I think I will as I am prone to cramps. I know you all know more about sweet potatoes as I never cook them. When we first came to Canada in '75 a colleague of Matt's invited us home for dinner. His wife cooked sweet potatoes and Matt enjoyed them. They were baked. So I baked some and he decided he didn't like them so I have never cooked them since. I will now. In fact, from what I have learned over the years, you can more or less treat them the same as ordinary baked potatoes and stuff them with a variety of things.
2. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes.
3. Make a slit in the top of each sweet potato. Top with 1 tablespoon of butter and season with the salt and pepper.
I always hated shopping but my mother loved it. I remember being dragged from store to store to find things. We were looking for a party dress for me one time. We found one I liked but it was too expensive according to my mother. I don't remember how many other stores we went to trying to find something else and then ended up back at the same store buying the one I liked in the first place. I can never understand people who go from store to store trying to find things at a lesser price, they must spend a fortune on gas. To me, and others I know, shopping on line is perfect. Mind you, even there I don't shop - I find what I want and buy it, I never think to hunt around and compare prices etc. I recently had a lesson in that from the friend who is buying me my Instant Pot. She searched all over the place to find what we both wanted. I went to one store and would have settled for something less if she hadn't found the right item for me. In England when I was at school, we mostly wore school uniforms, I always did. One school I went to, Riddlesworth Hall, had very extensive and expensive uniforms but they were all sold by one store in London so we never had to traipse around.
dumplings should still be around then. I also had some of their mussels. I don't know where they get such huge mussels, never seen any as big and juicy. Had some Kelp salad too, I love that stuff. Good for you too I believe. Full of all kinds of health benefits - they make a salad of it, I should try making it at home because we don't go to the Mandarin every week. I know I can buy kelp at a local Korean store so all I need is a recipe.
So here is a Sichuan recipe. Sichuan food is not necessarily spicy I learnt from Confucious was a Foodie, but this one is.. Will have to go to the Korean store, not been there for a while as it's on King St. the road I have been complaining about because they have put train lines right down it and really made a screw up of the total road system.
Easy kelp salad with a spicy, sweet and sour taste.
1. Roll the kelp up and cut the kelp into thin shreds.
2. Then wash the kelp in cold water for 1 or 2 times to remove extra saltness.
3. Bring a large pot of water until boiling and then place shredded kelp in and cook for 2 minutes. Transfer out and drain.
4. Add light soy sauce, vinegar, chopped scallion, chopped chili peppers and chopped garlic. Heat Chinese cooking oil until hot and then pour the hot oil over the chopped garlic. Mix well.
Guess where I am going to lunch today - yes, Mandarin. I wanted to get in one more visit whilst the New Year's dumpling festival was still taking place. I do love dumplings.
Just watched High Noon, Gary Cooper, I have known that song forever, can virtually sing it word for word, but I don't think I ever saw the film before. They talked a lot about politics before and after and the Black List. Politics and theatre should never mix in my opinion. They are supposed to be entertaining us.
Have an appointment to see the endocrinologist on Thursday. My diabetes is basically non existent any more as she knows. Except whilst I was in hospital when they pushed my sugars up to 28, I think that's around 500 in US measurements. It was all due to the stuff they were feeding me by tube. Then they dropped it so low dosing me with insulin, 2.8 (about 50) I was quite frightened both times. I have a medic alert bracelet which, when I got it, said diabetes was my main problem. I meant to get it changed and never did. I will now. Only trouble is, I can't take the bracelet off myself and Matt isn't able to either.
Our kitchen light went out Monday morning, we are no longer able to stand on step stools or such so called in the super. He is so tall, he just reached up and changed the bulb. Amazing. We have been using CFL bulbs but he tells us the LEDs are much better. Have ordered one from the store as we didn't have the right strength bulb anyway. Now I have to dispose of the dud one properly. Understand Canadian Tire may take them. I do hope so as they contain mercury I read. Otherwise I am not sure where we dispose of them locally. I couldn't get hold of the super this morning, I hadn't even realised it had snowed enough overnight for him to be out dealing with the white stuff. Poor man.
Being a chocoholic, this recipe looked so good when I saw it. The comment in red is from me.
Valrhona. The better the chocolate, the better the mousse.
1. Place chocolate in top of a double boiler over simmering water, and cook over low, stirring occasionally, until chocolate is melted. Remove from heat, and set aside. These days you can melt chocolate in the microwave so long as you know what you're doing.
2. Place egg yolks and 3 tablespoons water in a heavy saucepan; cook over very low, whisking vigorously and constantly, until yolks begin to foam and thicken, about 6 minutes. Whisk in liqueur, and cook, whisking constantly, until sauce thickens enough to coat the back of a spoon, 6 to 8 minutes. (The sauce should achieve the consistency of a hollandaise or sabayon.) Remove from heat. Pour through a fine wire-mesh strainer into a bowl; discard solids.
3. Fold melted chocolate into sauce. Transfer chocolate mixture to a large bowl, and set aside.
4. Beat cream with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes, beating in 2 tablespoons sugar toward the end. Fold into chocolate mixture.
5. Using electric mixer fitted with the whisk attachment, beat egg whites on high speed until soft peaks start to form, about 1 minute. Beat in remaining 1/4 cup sugar, and continue beating until stiff peaks form, 2 to 3 minutes. Fold into chocolate-cream mixture.
6. Spoon mousse into a bowl, and chill until ready to serve, 4 hours or up to 24 hours. Garnish servings with whipped cream and grated chocolate.
Today is Family Day in Ontario, most places shut down, even the bowling alley. There was a party in the family room here on Saturday. Obviously a family get together. This is a fairly new holiday. It first came into being in 2007. Before we lived in the States this holiday had been discussed, but nothing had been done about it. Pity, it would have been nice when I was working LOL Of course, in the US it is President's Day. Of course in both cases, not everyone gets a holiday, police, prison officers, firefighters, nurses, doctors and hospital staff, and so on and so on. No doubt they all get time in lieu but it isn't the same. I know in the prison service they used to split up the shifts at Christmas so nobody had to work the whole time.
We never go out on a Saturday, but we did last Saturday. I mainly wanted to get the large Instapot back to Walmarts. Their computer was giving them trouble (how unusual for a computer) so I asked and the young man in Customer Service got me a chair. Very nice of him. Unfortunately, Walmart doesn't have the Instapot I want. Kohls do. We then went to the liquor store and bought up the place. Horrors, they were out of my Fizz. Well they had the pink stuff which I don't like as much. However, they did have the same make in a larger bottle which is about 2 glasses worth. There are much bigger bottles of course, but I don't want to be paralytic!! They had a taster there with Folonari Valpolicella. I didn't taste as I know what it's like but had forgotten about it so grabbed a bottle. We actually drank it on Saturday night, enjoyable wine.
As you know, I shop online. I must admit I am getting a tad fed up with their IT department, an item is there one minute and disappears the next. Several times I have phoned my store to ask if they have the item and they do. I have written to complain but I don't suppose it will make any difference. Another thing I am teed off about, they have fired the manager of our store. The usual deal, as far as I can make our, they want to replace him with someone younger. I cannot imagine why, he isn't that old and he does an extremely good job. Funnily enough, our driver on Friday, used to work at our grocery and retired 3 years ago. We were talking about the manager's firing. He knows him and said he was quite shocked at the news, had no indication whatsoever. I complained about that too but I don't suppose it will make any difference. This seems to happen to a lot of people, they fire the older, experienced people and replace them with younger, cheaper salaried, employees. Happened to our son-in-law too. Generally it is difficult for people in this age bracket to find another job although after 2 years, sinlaw has done so and our driver seemed to think the store manager would have no trouble getting another job in retail. I hope not. The driver hadn't got much good to say about the owners of the stores. Big company.
decided to cook broccoli in the air fryer, looked up a recipe, tossed florets in olive oil and sprinkled with onion powder. Cook for 10 mins at 300°F tossing at least once. Matt did not like it but I didn't think they were bad at all. Ate his too. They did need a bit of salt. So, I guess that's the end of that. Not cooking 2 different ways. I cook broccoli in distilled water anyway, it tastes better. Do Brussels the same way. I find the water softener causes it to taste funny although Matt doesn't seem to mind.
I thought this was different and you never know, despite not being good with pastry, I might give it a go. I might also use store bought pastry (surely not).
wine and a green salad. In a pinch, use a store-bought pie crust.
1. Stir together flour, butter, and 3/4 teaspoon salt in a large bowl. Using your fingertips, rub butter into flour mixture until mixture resembles coarse meal. Make a well in center. Stir together 1 egg yolk with enough ice water to equal 1/4 cup; pour into well, and stir into flour mixture until just moistened. Turn dough out onto a lightly floured surface. Knead dough just until it comes together. Divide dough into 2 disks. Wrap each disk in plastic wrap, and chill at least 8 hours or overnight.
2. Preheat oven to 400°F. Unwrap 1 dough disk, and roll into a 13-inch round on a lightly floured surface; fit into a 9-inch pie pan. Chill 10 minutes.
3. Meanwhile, soak potato slices in ice water to cover (to remove surface starch) about 5 minutes; drain and pat slices dry. Toss potatoes with parsley, pepper, and remaining 1/4 teaspoon salt. Place bacon in a large skillet, and cook over medium-high, stirring occasionally, until wilted and just browned on edges, about 2 minutes. Drain bacon on paper towels.
4. Arrange half of potato slices in refrigerated pie shell, overlapping slices. Sprinkle evenly with bacon; top with remaining potato slices, overlapping slices. Spread crème fraîche over potatoes, and arrange egg slices on top. Unwrap remaining dough disk, and roll into a 10-inch round on a lightly floured surface. Place round on top of pie. Trim edges and fold dough under. Crimp edge as desired. Using the tip of a knife, prick top of pie twice.
5. Stir together 1 teaspoon water and remaining egg yolk; brush over top of pie. Bake pie in preheated oven on middle rack 20 minutes; reduce oven temperature to 350°F, and bake 50 minutes. Reduce oven temperature to 300°F, and bake until top is golden brown, about 10 minutes.
6. Let pie rest 10 minutes before serving.
In 2018, Food & Wine named this recipe one of our 40 best: In February 1979, Paula Wolfert penned an article about great Alsatian chefs cooking their mothers' food. Included was André Soltner, then the chef at the legendary Lutèce in Manhattan. Soltner opted to recreate his mother's outstanding potato pie, which Wolfert said was "a simple thing, yet elegant." It consisted of a flaky pâte brisée filled with thinly sliced potatoes, bacon, hard-cooked eggs, herbs, and crème fraîche. Wolfert noted how strongly Soltner felt while preparing the tart, with "pleasure and nostalgia plainly visible on his face." The secret to the flaky pâte brisée is the single turn made with the dough in step 2. This is home cooking at its best, from one of America's most revered French chefs. Soltner described the food of his native alsace as based on "very good dry white wines and wonderful regional produce." This pie makes a simple, elegant, and satisfying weekend lunch paired with a chilled bottle of alsace wine and a green salad. In a pinch, use a store-bought pie crust.
Thursday we heard on the news that gas prices were going to increase by 7 cents a litre. We stopped at our usual gas bar where they were charging about 89 cents and filled up (bit under half full when we started) Friday, we were told by the driver of our ride that the prices had gone up to over $1 as reported but by the mid afternoon, they were already coming down again.
This time our ride included a woman whom we stopped to pick up. She was going to the same hospital for the same thing (ultra sound) at the same time. We had to wait for her to come out as she went in after us. Can't complain for a $6.91 ride where we don't have to walk about in the cold. I am so glad we decided to use this service. Mind you, I have an appointment a fair distance away next week, I will be driving to that one. The one time we went before we could park close to the door in the wheelchair spot (I have a plate).
"A delicious, moist cookie for anyone who loves carrot cake."
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.
To make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. Mix in the flour mixture until just incorporated. Fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop onto the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies.
To make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. Add the confectioners' sugar and pineapple juice. Beat until no lumps remain. Spread the frosting on the cooled cookies, and allow to dry completely before storing.
Well, after several weeks I finally got to the Cannabis Lab. I was a bit teed, my appointment was for 2 and it must have been 2:30 when I got to see the doctor. Turns out I am taking it wrongly. He says I should split my daily dosage up during the day, not take it all at once. Will try that tomorrow. Different doctor, much nicer, he actually looked at me. I have to see them again in August. At least the weather shouldn't interfere then.
had one left from when I was in hospital and Matt was heating them in the microwave. Must have been horrid, pastry needs to be crispy. Whilst I was there, I fell for some individual Lemon Meringue Pies, some scones and some rum truffles. I actually hadn't bought the truffles but I had to use their bathroom and saw them on the way back. The pies were delicious, have one left for tomorrow. Decided to have a pasty for supper too. Easy peasy for me. Had a rum truffle later, yummy. If you're interested, I have linked to their page of products so you can drool over the things they make. I should do that instead of buying so much, they are not inexpensive.
I had placed a small order at my grocery store so stopped to pick that up and then forgot to go to the library - ordered some DVDs of Vera, an English cop show I like. When I got home discovered the mail man had been and hadn't been able to get one item in the mail box. Damn. Got a hospital visit tomorrow (Friday) so won't have time to go to the Post Office and/or the library. Funnily enough watched Vera Thursday night. Series 8 I believe, I have ordered 1 and 2.
How's this for a breakfast dish then? Don't think I mentioned before that I bought frozen avocado chunks from the store. They aren't bad, been adding them to salads, but they have a recipe for guacamole. Never made that although I have eaten it a few times.
1. In a large saucepan of salted boiling water, blanch the spinach until wilted, 1 to 2 minutes. Drain well and let cool slightly, then squeeze dry. In a medium bowl, toss the spinach with the sesame seeds and sesame oil. Season with salt.
2. In a very large skillet, cook the bacon over moderately high heat, turning, until crisp, about 5 minutes. Transfer to a paper towel–lined plate to drain. Pour off the fat from the skillet and heat 1/4 inch of canola oil. Add the shallots and cook over moderate heat, stirring, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the shallots to a paper towel–lined plate to drain.
3. In a bowl, toss the white and brown rices with the oyster sauce, soy sauce and Sriracha until well coated. In a wok or the wiped-out very large skillet, melt the butter. Add the onion and celery and cook over moderate heat until just starting to soften, about 2 minutes. Add the rice and stir-fry over high heat until hot, about 5 minutes. Stir in half of the scallions and season with salt and pepper; keep warm.
4. Heat a large nonstick skillet and brush with oil. Crack half of the eggs into the skillet and cook sunny side up, about 4 minutes. Transfer the eggs to a plate. Brush the skillet with oil and fry the remaining 3 eggs.
5. Spoon the fried rice into shallow bowls and top with the spinach, avocado, bacon, fried shallots, fried eggs and the remaining scallions. Serve with pickled vegetables.
I am beginning to get fed up with hunting for Instapots. First I decide on a second hand one, then I figure it's not such a good idea and anyway, being from Amazon, returning would be more difficult. However, if I buy from Walmart, I can return it to the local store. So, although it is not the one I would prefer, I think that is definitely the one I am going to buy. Then I was sent to Instant Pot's online store which has the one I really want, with free shipping. No hassle return, but... have to pay for shipping if I returned it. Blow it, I'm going to bed.
They are saying the weather will still be pretty rough tomorrow. We shall see, but I have an appointment with the Cannabis Lab and I have been trying to get there for a while as you know. Also want to take the large Instapot back. I also have shopping to pick up tomorrow, so it had better be good weather. Or relatively good driving anyway. My cleaner did come today although this morning it was snowing and we were getting whiteouts because of the winds - the winds are still howling around our building I might add.
Just watched a fascinating programme on Nova about the future of rockets. Apparently there are now a lot of companies who are developing smaller cargo type rockets ( such as those supplying the space station as is done by SpaceX) but NASA is building a giant rocket to go into deep space. Cannot imagine what it is costing, but the aim is to eventually use this rocket to colonize Mars etc. Oh I wish I was younger. Matt just doesn't understand why they are wasting their money, but Earth will be too full of people one of these days and we need to spread out. Just hope we have more sense with the places we colonize than we have had with our present home. Apparently the cost of a trip into space has already been reduced from multi millions of dollars down to around $5 million!! That sounds a familiar figure.
Thinking of smoked haddock and having some in the freezer, I remembered my father often cooked it for me for breakfast adding a poached egg. Delicious. Meant to do so this morning but we were a tad late getting going and the cleaner phoned to say she was on her way. Tomorrow hopefully.
I have always been one for making enough of anything to produce another meal or two. This certainly fills the bill. Love the idea of the Chicken and Herb Crêpes.
1. Preheat oven to 450°F. Heat oil in a large skillet over medium. Add onions, 1 tablespoon thyme, and 1/4 teaspoon salt; cook, stirring occasionally, until onions are lightly browned, about 15 minutes. Add wine; cook, stirring occasionally, until liquid evaporates, about 2 minutes. Spread onion mixture in a rimmed baking sheet.
2. Combine butter, pepper, remaining 1 tablespoon thyme, and remaining 1 1/2 teaspoons salt in a bowl. Loosen skin on chickens; spread butter mixture under skin. Place chickens, skin sides up, on onion mixture.
3. Roast chickens at 450°F until a thermometer inserted in thickest portion registers 165°F, about 35 minutes. Let stand 10 minutes. Remove and discard skin; slice meat. Using a slotted spoon, reserve 1/2 cup onion mixture. Shred meat from 1 chicken; store shredded chicken and remaining onion mixture in separate airtight containers in refrigerator up to 5 days. Serve remaining sliced chicken with reserved 1/2 cup onion mixture.
Well Tuesday we certainly got the weather that was forecast. The snow was patchy on the ground, due to the wind I suppose. We didn't go out but were told that the roads got pretty icy around noon. The woman who is our cleaner said she went home at noon as it was pretty bad. I am not sure if she will make it to us tomorrow or not.
I was surprised that my Instant Pot arrived in the afternoon but, once we unpacked it, decided it was much to big and heavy for our tiny kitchen so have decided to return it and order a 3 quart instead of a 6 qt. Matt isn't too happy about the whole thing and says we don't need it anyway. Hopefully he will settle down eventually.
I spent a large part of the day pickling. I have found that using the brine I use for pickling asparagus works very well for lots of things. I don't go the whole hog with the water bath, but I pour boiling brine on various vegetables and then when they cool, put them in the fridge. In a couple of days I will have various pickled vegetables which I can munch on. They do have to be refrigerated as they are not being fully scalded etc. Funnily enough I know they last a long time because I had several jars in the fridge when I went into hospital and I didn't touch them for quite a while when I came out. I wasn't hungry and nothing tasted worth eating anyway. When eventually I went to the pickles, they were fine.
Tomorrow I hope to hear from Community Support that they have a ride for us on Friday. Matt has his ultra sound in the afternoon at one of the local hospitals. Then we have a holiday weekend, not really for us of course, but Feb. 18 is Family Day - it is one of the few holidays when the bowling alley closes too.
Well, this is a bit different. A take on Chocolate Lava Cakes which are favourites of mine. Mind you, I can't make Lava Cakes, only tried once and they were failures. Matt used to make them very successfully. Doesn't cook any more unfortunately. Luckily for me/us my grocery store sell them frozen. Pretty good. This Caramel version is recommended for Valentine's Day.
Preheat oven to 350°F. Whisk flour, salt, and baking powder in a small bowl; set aside.
Using an electric mixer on medium-high speed (use the paddle attachment if you're using a stand mixer), beat 1/3 cup sugar and 6 Tbsp. butter in a medium bowl until light and fluffy, about 4 minutes. Add dulce de leche and continue to beat until incorporated, about 1 minute. Beat in eggs, one at a time, until combined, followed by vanilla. Beat mixture on medium-high speed 1 minute (it might look slightly grainy and separated, and that's okay!). Reduce mixer speed to low and beat in reserved dry ingredients until smooth.


Richmond park is a large reserve in the centre of London. In the old day's it was the King's private hunting ground. We set out at the beginning of the day with a mission to spot some deer in the wild. It wasn't long after heading into the wilderness that we spotted our first deer in the bracken. We were fascinated the whole way through and before the day was done had come up close to a large number of them.
The day was bitterly cold by our standards, but worth every minute. Before leaving the area, we popped in to take a quick look at the King Henry Mound.


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That shiver… That tingle up your spine… The unbearable tension as the unthinkable closes in on you. The thriller has long been one of the most reliably profitable and successful movie genres of all time and has launched or elevated the careers of countless revered directors.
From Psycho to Se7en… from Silence of the Lambs to The Girl With the Dragon Tattoo… when a thriller captures the public imagination, the result can be box-office gold and career-making (or redefining) success for all involved.
Micro-budget-friendly, not always needing "name actors" to find success, often requiring few special effects or demanding locations, the thriller can be an aspiring screenwriter or filmmaker's best friend.
But what drives the popularity of thrillers? What makes thriller screenplays work? And how do you create the next breakthrough thriller hit?
Whether you stick to the conventions or bend them, your ability to write a thriller screenplay that sells requires a deep understanding of the style and structure of the genre as a foundation to make your script exceptional.
This evening class is available separately or as part of the Mastering Genre Workshop Series.
How understanding "genre" can enable you to improve not just your storytelling but your chances for success.
Whether your passion is to create an award-winning short film, the next viral web series or feature screen gem, this one-evening masterclass will help provide a road map for your script.
Randall C Willis is an award-winning screenwriter based in Toronto. Randall is part of the writing team that produced the sketch comedy TV special Some TV!, and co-wrote several theatrical comedy shows staged across Toronto. Randall's specialty is story and his ability to help writers develop both their ideas and their unique voices. He has brought those skills to bear with the Austin Film Festival, where he has served as Second Round Reader, and more recently, in his story analysis business So, What's Your Story?


text:
Q: remove NA using dplyr package & counting non-zero values in R I am working with the below df:
first_column<-c(1,2,3,4)
second_column<-c(1,2,"NA",4)
df<-data.frame(first_column,second_column)
df$test=ifelse(df$first_column==df$second_column,0,1)

> df
  first_column second_column test
1            1            1    0
2            2            2    0
3            3           NA    1
4            4            4    0

What I would like to do are 2 things, 1) to remove an entire row if there is NA in second column, how should I do with & without dplyr? 2) If I would like to have an result returning to the first column if the test column shows non-zero, that is, in this case, returning to first column # 3 based on "1" on test column. May I know how should I tackle these 2 things? Many thanks for your help.

A: You can use tidyr::drop_na:
library(tidyr)
df %>%
  drop_na(second_column)

And complete.cases in base R:
df[complete.cases(df$second_column), ]

Note that in your data frame, NA is character, "NA". It should be just NA.

A: We could use base R
df[!is.na(df$second_column),]

redpajama_set_name: RedPajamaStackExchange


text:
Insult Evolves Into Homage As Donetsk Airport Defenders Dubbed 'Cyborgs'
October 16, 2014 09:17 GMT
By Tom Balmforth
A meme making the rounds of social media has dubbed the Ukrainian soldiers defending Donetsk airport "cyborgs."
MOSCOW -- The soldiers defending the Donetsk airport have become superheros in the eyes of many Ukrainians.
After repelling attacks from pro-Moscow separatists for four months, they have been dubbed "cyborgs" in the press, in social media, and even by the president himself.
Fighting has raged in eastern Ukraine despite a fragile cease-fire announced on September 5, and much of it is taking place around the strategically important Donetsk airport, 10 kilometers outside the regional capital.
The cyborg moniker was reportedly first coined by an exacerbated Russian-backed separatist in late September.
"I don't know who's in there, but these aren't humans. They're cyborgs!" the rebel is supposed to have said after a failed assault on the airport.
Since then, the term has been popularized on Ukrainian blogs and social networks.
And Ukraine's President Petro Poroshenko himself used it during a speech on October 12.
"Our brave soldiers are heroically holding the line in Donetsk airport, which has already become a symbol of courage and heroism," he said. "The enemies of these heroes call them Ukrainian cyborgs."
A cyborg meme has also taken off on Twitter.
In one tweet, Sergei Naumovich compared them to the main character in the 1987 science-fiction film "RoboCop."
The Euromaidan Twitter feed tweeted a photograph of a soldier at the airport and dubbed it a "Cyborg Selfie."
And Natalya Halas tweeted photographs of a funeral in the city of Berdychiv for a Ukrainian soldier and reminded everybody that, superhero memes aside, they're only human: "For some, they're cyborgs. For others, they are sons, husbands, or fathers."
And the ultranationalist group Right Sector, which is reportedly helping the Ukrainian military defend the airport, has also embraced the moniker.
"We ourselves have started to believe we're cyborgs," one unidentified member of the group told Ukrainian media.
A slickly produced Ukrainian website named after the "cyborgs" chronicles the devastation of the airport, which was first heavily shelled in May.
Ukrainian media has compared the defense of the airport to the Battle of Stalingrad in World War II. Irek Murtazin, a Russian blogger, also likened it to Brest Fortress in Belarus, the site of fierce Soviet resistance to Nazi Germany.
First built in 1933, the airport was reconstructed for the 2012 UEFA European soccer championship, hosted jointly by Ukraine and Poland.
Tom Balmforth
Tom Balmforth covers Russia and other former Soviet republics from his base in Moscow.
BalmforthT@rferl.org
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Despite Cease-Fire, Fight Continues For Donetsk Airport
On The Front Lines In Donetsk, Life Is Both Normal -- And Far From It
Defense Minister: Kyiv's Least Secure Job

redpajama_set_name: RedPajamaCommonCrawl


The report will be presented in brief style, containing direct statements and summarized data. All necessary detail for support or explanation will be included in appendices which will be bound with the report.
Description "Washington draft" of document (9 p).


text:
Environmental activism
This article is more than 9 years old
Spying: undercover operatives' tales revealed
Four people in the frame for spying on activist groups – and one who resisted recruitment
Tue 11 Jan 2011 17.12 EST First published on Tue 11 Jan 2011 17.12 EST
Officer A, 1993-1997
For four years, Officer A lived a secret life among anti-racist activists as they fought brutal battles with the police and the BNP.
Officer A worked among anti-racist groups in the UK, claiming to have taken part in violence against members of the public and police officers. During his time undercover he said he had sexual relationships with at least two of his female targets as a way of obtaining information. "My role was to provide intelligence about protests and demonstrations, particularly those that had the potential to become violent," he told the Observer last year. His deployment, which lasted four years, ended amid fears that his role within groups protesting about deaths in police custody and bungled investigations into racist murders would be revealed during the public inquiry by Sir William Macpherson into the death of south London teenager Stephen Lawrence.
Martin Hogbin, 1997-2000
Martin Hogbin was national co-ordinator for the Campaign Against Arms Trade. Photograph: Mark Thomas for the Guardian
Hogbin was national co-ordinator for the Campaign Against Arms Trade. He joined CAAT as a volunteer in 1997 and in 2000 joined the staff as national campaign and events co-ordinator. He was later accused of supplying information to a company linked to BAE's security department, but denied the allegation. Asked about his past by the Guardian in 2009, Hogbin said: "I couldn't possibly comment." He added that he had attended demonstrations because he thought the arms trade was "wrong".
Chris Penhaligon
Penhaligon (not pictured, not his real name) worked at Greenpeace from 2003-2008, reporting to Special Branch. In his book, One Blood, he reveals how he infiltrated the campaign group and took a leading role in its action unit for almost five years. The ex-paratrooper and police protection officer says he joined Greenpeace's surveillance operations, spending days in hiding outside power stations. He also said he drove a lorry which dumped coal outside Defra in central London. He also took part in his last assignment, attending an international meeting of Greenpeace activists in Turkey, returning with almost 500 photographs of key figures.
Toby Kendall (Ken Tobias), 2008
Toby Kendall was exposed as a corporate spy who volunteered for the environmental group Plane Stupid.
The former Oxford student used the name Ken Tobias when he volunteered to help environmental group Plane Stupid. But in April 2008 he was exposed as a corporate spy who worked as "an analyst" for C2-i International, the UK's premier "special risk management" and investigation company. He was also accused of acting as an agent provocateur and of planting stories to discredit activists. Suspicions were aroused because he always turned up first to meetings, always pushed for direct action and was too well dressed. Activists discovered his real name and found a Bebo page with a photo revealing Kendall was 24 and the revelation that he liked war and revenge movies. There was also a link to a corporate networking site, where "Ken" claimed to be an analyst at C2i International, working in "security and investigations". C2i said Kendall worked on his own and infiltration of Plane Stupid was not sanctioned.
Matilda Gifford, 2009
Matilda Gifford, an activist with environmental protest group Plane Stupid. Photograph: Andrew Milligan/PA
Environmental campaigner Matilda Gifford, 24, secretly recorded a three-hour meeting with detectives in which they tried to recruit her as a paid spy. During two meetings, the officers indicated that she could receive tens of thousands of pounds for information about Plane Stupid. They also told her that police had infiltrated a number of environmental groups and were running hundreds of informants. [Update inserted 21 January 2011: Matilda Gifford has asked us to note that – as this item suggests – she rejected the police offer.]
Undercover police and policing
Calls for inquiry into conduct of undercover police officer
Activist says she feels 'violated' by sexual relationship with man unmasked as undercover officer
Tricked, betrayed, violated: did police spy use sex to win activists' trust?
Woman questions motives of PC Mark Kennedy's relationships while he spent seven years undercover in the protest community
Undercover officers: Limited rules on sexual encounters
Officers can participate in criminal activities in limited circumstances, but must not initiate crimes
MP in Germany says Mark Kennedy 'trespassed' in Berlin activists' lives
Politician demands that Bundestag reveal what German authorities knew about UK officer's operations
Survival tips from an undercover cop
I can't forgive Mark Kennedy's betrayal of activists
Emily Apple


The author draws from 25 years of experience working with architects, engineers, contractors, and other companies to develop and implement winning strategies!
In the engineering, architecture, and construction industries, change is happening at an accelerating rate. Technology is transforming the way firms do business. Clients and competitors are putting new demands on firms to operate and perform in new and exciting ways.
This book is a comprehensive look at the strategic planning process as a key tool in helping firms address and come to terms with the important issues that affect their business. It's all about managing change. It helps firms allocate their scarce human and financial resources on the opportunities that offer the greatest chance for long-term success.
Jerry Sincoff, President & CEO, HOK Architects says: "Beyond Strategic Planning is a must-read for all architects...I personally hope it becomes a classroom textbook. The book provides a foundation to understand the complexities engineers, architects, and construction companies must rationalize to become effective. The tools and questions it offers are productive techniques to start a meaningful dialogue among company principals."
Richard H. Stanley, Chair, The Stanley Group says: "Beyond Strategic Planning outlines a workable and effective way to create and implement productive strategies...This book is an excellent resource for those who would manage their firms for tomorrow, not just for today."
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text:
Millennials Called The Smartest, Wealthiest, Least Successful Generation In New Study
Millennials are frequently targeted by older generations as being too lazy and entitled. While older generations have been criticizing their younger compatriots for years, it really does seem like a greater number of generations are "ganging up" on this particular group. The problem is one that has caught the attention of numerous analysts, and as the problems of the generation pile up — unemployment, massive student loan debt — critics are pointing to new studies like this one from Robert Guest of The Economist as "proof" that millennials deserve every bit of criticism they get.
Apparently Guest found that while millennials are indeed the best educated and wealthiest of all generations, they are also suffering from problems that do not seem to be plaguing older generations as badly. Guest notes that the world of today tends to favor the "already employed," which creates an issue for graduates leaving college with a 4-year degree and at least $30,000 in student debt they have to start paying back right away. (Tough to do with no paycheck.)
The reality is that Guest's study can hardly be looked at as an indictment of millennials because it highlights circumstances that are already sort of stacked against them from the get-go. So if this is true, why do so many older generations hate millennials? Here are a few probable reasons.
Firstly, they integrate technology into everything.
Millennials are the first generation unaware of what it's like to do all of one's phone-talking from a wired wall phone in the kitchen with a three-inch cord. They are introduced to smartphones and other technologies at a far earlier age than previous generations, and so those technologies play a much bigger role in their lives. Generations that grew up without the heavy influence of the internet and smartphone culture are apt to see this as something worthy of criticism, and the older the generation is, the more likely it frustrates them.
Of course, millennials are poised to be as heavily educated as they are in part because their technologies give them access to any and all information they could possibly want or need any time of the day. The fact they know more and know it so much sooner, is also a point likely to stoke the fires of jealousy in older generations.
Also, older generations often criticize millennials for using their phones to record every aspect of life instead of just slowing down to enjoy the moment. They do not understand how millennials can possibly be living their lives if all they're ever doing is documenting what is currently happening.
Secondly, they are more open to outside cultures.
There is a lot of fear in older generations because things are changing at such a rapid pace than they did when they were growing up. The internet has turned the workforce into a global one where the office and time clock are all but unnecessary. Movies and television shows can be streamed instantly from any device. The computers that used to cost an arm and a leg and sit proudly on older generations' desktops are now shrunk down, portable, and a heck of a lot more powerful than anything they've ever seen.
All this has made cultural saturation easier to embrace, and millennials have embraced it wholeheartedly with the idea that we're not so different from people in other parts of the world. This is hard for older generations to fathom as many grew up in the midst of the Cold War, where our culture was unique.
Many millennials embrace other cultures now because those cultures do more closely resemble what we have in the U.S. Residually, that also brings outside influences into America, and many older citizens are uncomfortable with this — a fear that is sometimes reasonable and sometimes not.
Thirdly, millennials are less religious.
The free flow of information has challenged the religious teachings of past generations. As a result, more millennials are questioning the religious do's and don'ts they were brought up with, and they're putting more faith in science than they do an Almighty Creator. This is a particularly contentious sticking point since religion is still very important to most older generations.
People who are believers often look at their beliefs as literal and secure, so when they are made to feel like those beliefs are fairy tales, they tend to dig in their heels and grow more and more defensive. With the millennials, rejection of religious ideals is higher than it's ever been and that is taken as an affront to multiple generations from baby boomers to Generation X.
Fourthly, millennials are more entrepreneurial.
Entrepreneurship is not the easiest path to follow in life. Until you "make it," you've got loved ones — usually older loved ones — telling you to give up your dreams and go get a "real job." Meanwhile they encourage you to incur tens of thousands (sometimes hundreds of thousands) of dollars in debt to get a degree that likely won't do much to get you a job that pays a livable wage.
It's not unusual to feel pressured into entrepreneurship because you have no other choice. Companies are outsourcing jobs instead of bringing on staff, and that's not going to help you make the payments on your student loans.
Older generations, who grew up with union and manufacturing jobs, may have difficulty understanding your predicament since they did life a different way. Because of that disconnect, they think you're lazy or entitled when you're really just trying to generate income that pays better than minimum wage.
Do millennials have work to do if they hope to dig their way out of some of the dilemmas now facing them? Sure they do. Every generation has challenges. But it's equally important to understand that not all of the challenges are of your own making. Sometimes you inherit a mess, and you've got to do all you can to make the most of it from where you are. That's not unique to millennials either. Every generation has had to clean up after the generation before it while forging their own path. The more understanding people are of that, the easier it will be for everyone to get along.
[Image via Grace University website]
Millennials Less Patriotic, Demand 'Livable Wage'
Millennials, 'The Problem with Your Generation Is This'
It's Never Too Early to Think About Lifestyle Design
What Students with PTSD and Their Classmates Should Know
Why Student Loans Are Nothing to Fear
Working After High School: The Case Against Going to…
Smartphones for All: The Pros and Cons of Furnishing…
19 Great Quotes to Prepare You for the Workforce


How Can You Control the Controllables?
At Rio Duero, Vega will be joining a team that finished its last season in 4th place behind traditional Spanish powerhouses Teruel, Palma, and Unicaja.
Modena has just announced in its official website the signing of Lorenzo Benvenuti as the newest addition to its roster. The player, who will be the first San Marino national to play in Italy's A1 series, is transferring out of Serie B, a mighty jump in such a short career. The 24-year-old, who has played as both a libero and outside hitter, will focus on being solely a libero from now on. He has also been a constant figure in Italian beach volleyball since arriving in the country.
Benvenuti writes history for Sammarinese Volleyball. Home to only about 33,000 people, Valerio Guagnelli, who was born in San Marino but grew up in France, had played played in a top-tier European volleyball league before (France).
« Former USC OH Alyse Ford Transfers To Fellow Pac-12 School Arizona St.
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Erich J. Sanchack serves as Executive Vice President, Operations, for Digital Realty. He is responsible for global portfolio operations, global construction, cybersecurity, as well as supply chain operations.
Prior to this role, he served as Senior Vice President for CenturyLink IT Solutions and New Market Development. He had dungaree profit and loss responsibility for commercial IT solutions, cybersecurity, data hosting, cloud management and managed services offerings. Previously, he served as Vice President and General Manager for CenturyLink Federal Solutions, where he had dungaree profit and loss responsibility for CenturyLink's Federal Government business, spanning civilian interests, the Department of Defense, the Department of Homeland Security and the intelligence community.
Before joining CenturyLink, Erich served as Vice President, Competitive Enhancements at Lockheed Martin, where he was responsible for identifying and coordinating affordability opportunities across the corporation. He also served as Vice President, Corporate Internal Audit at Lockheed Martin, responsible for audit operations and enterprise risk management. His position reported directly to Lockheed Martin's audit committee and board of directors. Erich's last role at Lockheed Martin was Vice President of Information Technology Services for Information Systems & Global Solutions/Defense. From 1998 to 2004, he progressed through assignments via business development roles followed by lead responsibility directing North American global customer service operations for Tetra Pak, Inc. in Denton, Texas. Throughout his career, Erich has primarily been a profit and loss general manager, and he has held multiple leadership roles across large portfolios.
Erich is a former U.S. Marine Corps officer. He deployed with the 22 Marine Expeditionary Unit (Special Operations Capable) during Operation Joint Endeavour (Bosnia), Assured/Quick Response (Liberia and Central African Republic), Operation Noble Obelisk (former Zaire) and Operation Silver Wake (Albania).
Erich sits on the board of directors for the Northern Virginia Technology Council, the board of directors and executive committee for the Armed Forces Communications and Electronics Association/International, and the board of directors for the American Heart Association for the Greater Washington Region. He also sits on the advisory council for Johns Hopkins Community Physicians and the armed services council for the Union League of Philadelphia. Erich was recently included amongst the top 100 most influential people in the greater Washington, DC area and named a TECH 100 executive by the Northern Virginia Technology Council in recognition of his efforts to drive technology innovation. He has a Bachelor of Science Degree in Electrical Engineering from Pennsylvania State University.


The Joint Research Programming Initiative on Agriculture, Food Security and Climate Change celebrated its 3-year anniversary on 22 October 2013 in Paris, and launched on this occasion its first biennial Implementation Plan for 2014-2015.
The Multi-partner Call on Agricultural Greenhouse Gas Research has published the final list of selected research projects, with an overall success rate based on the Letter of Intents of 31%, and a success rate based on the full proposals of 48%.
The call, initiated by FACCE-JPI with the American National Institute of Food and Agriculture of the USDA, New Zealand's Ministry for Primary Industries and Agriculture and Agri-Food, Canada, was launched in January 2013. It mixes in-kind and in-cash contributions by 8 FACCE-JPI countries and 3 third countries for an approximate total budget of 9.9 million euros.
Research proposals were evaluated in a two-step process (eligibility according to national funding rules, and scientific evaluation by an International Evaluation Committee (IEC) consisting of 8 independent expert scientists.
Out of 36 pre-proposals received in March 2013, 30 projects were invited to submit full proposals. 23 were received, from which 11 projects were selected for final funding.


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text:
Kodak (16) + -
Steinhausen, Meta (1879 - 1969) (8) + -
Schnapps (2) + -
Frey, Dorothy Frances (b. 10/6/1904) (1) + -
Frey, John Donald (1/6/1903 - 1981) (1) + -
Inclusion, May Bragdon Diary, April 26, 1907 – April 28, 1907, p. 254
The TwinsMargaret & Amelie Steinhausen. Apr. 28, 1907.
Steinhausen, Margaret (b. 7/14/1902), Steinhausen, Amelie (b. 7/14/1902)
Dorothy Frey, Margaret & Amelie Steinhausen & Donald Frey. 4/28/07
Frey, Dorothy Frances (b. 10/6/1904), Steinhausen, Margaret (b. 7/14/1902), Steinhausen, Amelie (b. 7/14/1902), Frey, John Donald (1/6/1903 - 1981)
Inclusion, May Bragdon Diary, July 12, 1906 – July 14, 1906, p. 145
Margaret & Amelie - 4 yrs old.
John Carroll, Amelie, Vincent C, Margaret, Frances C.
Steinhausen, Amelie (b. 7/14/1902), Steinhausen, Margaret (b. 7/14/1902)
Inclusion, May Bragdon Diary, August 7, 1909 – August 10, 1909, p. 212
Margaret, Schnapps, Amelie8/8/09 and Brownie.
Kodak, Steinhausen, Margaret (b. 7/14/1902), Steinhausen, Amelie (b. 7/14/1902)
Margaret & Amelie and Brownie8/8/09.
Inclusion, May Bragdon Diary, May 7, 1903 – May 10, 1903, p. 144
Margaret & Amelie. 5/17/03.
Amelie & Margaret. 7/18/09. with a Brownie.
Kodak, Steinhausen, Amelie (b. 7/14/1902), Steinhausen, Margaret (b. 7/14/1902)
Margaret & Amelie and Brownie
Amelie & Margaret, unknown children, and Brownie.
Inclusion, May Bragdon Diary, May 8, 1904 – May 12, 1904, p. 23
Amelie, Margaret and "the bunny".
Inclusion, May Bragdon Diary, June 28, 1909 – July 3, 1909, p. 196
Heavenly twins.Margaret and Amelie Steinhausen.
Inclusion, May Bragdon Diary, July 25, 1909 – August 1, 1909, p. 208
Amelie & Margaret with a Brownie. 8/1/09.
Margaret & Amelie. 6/21/08
Twinnies & Helen C.Margaret & Amelie and Helen Cunningham.6/21/08
The Twins'Easter pictures. (Meta. 4/23/05)Margaret and twin sister Amelie photographed by their mother.
Steinhausen, Meta (1879 - 1969), Steinhausen, Margaret (b. 7/14/1902), Steinhausen, Amelie (b. 7/14/1902)
The Twins'Easter pictures. (Meta. 4/23/05) Margaret and twin sister Amelie on their new tricyles photographed by their mother.
The Twins'Easter pictures. (Meta. 4/23/05) Margaret and twin sister Amelie photographed by their mother.
Inclusion, May Bragdon Diary, December 28, 1905 – December 30, 1905, p. 86
Twins new sleds! Margaret and Amelie Steinhausen.