text:
' Copyright (c) Microsoft.  All Rights Reserved.  Licensed under the Apache License, Version 2.0.  See License.txt in the project root for license information.

Imports System.Threading.Tasks
Imports Microsoft.CodeAnalysis
Imports Microsoft.CodeAnalysis.Editor.UnitTests.Workspaces
Imports Microsoft.VisualStudio.LanguageServices.Implementation.Venus

Namespace Microsoft.VisualStudio.LanguageServices.UnitTests.Venus

    Public MustInherit Class AbstractContainedLanguageCodeSupportTests

        Protected MustOverride ReadOnly Property Language As String
        Protected MustOverride ReadOnly Property DefaultCode As String

        Protected Function AssertValidIdAsync(id As String) As Task
            Return AssertValidIdAsync(id, Sub(value) Assert.True(value))
        End Function

        Protected Function AssertNotValidIdAsync(id As String) As Task
            Return AssertValidIdAsync(id, Sub(value) Assert.False(value))
        End Function

        Private Async Function AssertValidIdAsync(id As String, assertion As Action(Of Boolean)) As Task
            Using workspace = Await TestWorkspace.CreateAsync(
<Workspace>
    <Project Language=<%= Language %> AssemblyName="Assembly" CommonReferences="true">
        <Document>
            <%= DefaultCode %>
        </Document>
    </Project>
</Workspace>)
                Dim document = workspace.CurrentSolution.Projects.Single().Documents.Single()
                assertion(ContainedLanguageCodeSupport.IsValidId(document, id))
            End Using

        End Function

        Protected Function GetWorkspaceAsync(code As String) As Task(Of TestWorkspace)
            Return TestWorkspace.CreateAsync(
<Workspace>
    <Project Language=<%= Language %> AssemblyName="Assembly" CommonReferences="true">
        <Document FilePath="file">
            <%= code.Replace(vbCrLf, vbLf) %>
        </Document>
    </Project>
</Workspace>, exportProvider:=VisualStudioTestExportProvider.ExportProvider)
        End Function

        Protected Function GetDocument(workspace As TestWorkspace) As Document
            Return workspace.CurrentSolution.Projects.Single().Documents.Single()
        End Function
    End Class
End Namespace


RTM hosted and organized the preview of the Shanghai Jewelry Auction with Fook Tai Jewellery, featuring Celebrity Chef Mrs. Jade Lui, and Ms. Sherie Kong, the first Chinese professional female jockey, as the main guests. Ms. Nancy Lee, sister of world-famous singer Ms. Coco Lee, was invited to be the emcee for the event.
© 2019 RT Management Ltd. All rights reserved.


How are you preparing for the elections this time?
Well, everything is going smooth. I am  meeting people of the constituency and seeking their support on the agenda of development drawn up by PM Narendra Modi , who has become an icon of the youth.
Will the votes not be divided between you and your brother?
Your brother  alleges that you joined BJP because you have lost clout in the constituency.
This is not true. People are aware of the dirty games Madhu  has played over the last five years. You just wait for May 15 and then see who will win. I am banking on the goodwill generated by my late father, who was one of the tallest leaders of the backward classes and worked for them till his last breath.
How confident are you this time?
Will your brother, contesting on a BJP ticket, spoil your chances?
But won't voters be confused whom to vote for, you or your brother?
Voters of Soraba are intelligent and they know  my achievements as MLA. Kumar, after he lost the 2013 poll, did not come out of his shell and has totally lost touch with the constituency. My father wanted Kumar to become an actor and made me invest in producing his movies. But Kumar proved to be a loser both in politics and films.
What advantages do you enjoy?
This story has been auto-generated from a syndicated feed from http://www.deccanchronicle.com/nation/politics/180418/its-bangarappa-vs-bangarappa-in-soraba-assembly.html .


Use the words in this box to fill in the gaps in the text below, drag the correct word to the line.
city of Mecca in _______________________________ .
These messages are written in the ________________________ .
face south ____________ . This is called ___________ . It is one of the five ________ of Islam.
During the month of Ramadan, Muslims ___________________ from dawn until _________________ .
At the end of Ramadan, Muslims celebrate ______________________________________ .


"SACS Application : 2004 : Part B : Core Requirement Eleven : Attachmen" by University of South Florida St. Petersburg.
University of South Florida St. Petersburg., "SACS Application : 2004 : Part B : Core Requirement Eleven : Attachment RR" (2004). SACS Historical Forms and Applications. 76.


text:
La solfara Marchese o miniera Marchese  è stata una miniera di zolfo sita in provincia di Caltanissetta nei pressi del comune di Bompensiere in località marchese di proprietà della Principessa di Pantelleria; essa all'inizio fu data in gabella ai fratelli Ignazio e Vincenzo Florio.
La solfatara era già attiva nel 1839, oggi è abbandonata.

Note

Bibliografia
Barone & Torrisi,Economia e società nell'area dello zolfo secoli XIX-XX, Caltanissetta, Salvatore Sciascia Editore, 1989 p. 80.

Miniere di zolfo di Caltanissetta

redpajama_set_name: RedPajamaWikipedia


Firstly it was great to meet so many of you at ABB Australia's inaugural Automation and Power World event recently. We met many people from all over Australia - from some of the biggest mines in the west to people who work with industrial robots in the food and beverage industries on the east coast of Australia. A number of our rail, utilities, oil & gas plus water customers also attended the event.
Have a look at the great pictures of our inaugural show on Facebook and Flickr. We also kept a blog throughout the event, which featured summaries of the popular panel discussion sessions, where we brought together a panel of industry experts to discuss challenges such as "What does operating in a 'carbon tax economy' mean for Australian industries?" and "How do companies go about achieving industrial productivity?".
It's been a big year for ABB in Australia. We have helped a number of companies with issues relating to energy efficiency, grid reliability, industrial productivity and renewable energy solutions. As the year draws to a close, we would like to thank you for your interest in our company and our initiatives. We are interested in learning about your experiences with ABB and finding ways to improve our service to you, so please fell free to contact me or a member of our team at any time.
The ABB team looks forward to working with you again in 2013. In the meantime, we take this opportunity to wish you, your families and friends a peaceful and safe holiday season plus a prosperous New Year.


text:
From Many, One
Let us begin by recognizing the unique foundation of the American Republic. Our country was built on immigration. We are a nation of immigrants. We have founded that nation upon a concept enshrined in our nation's motto, E Pluribus Unum:...
Tom`s Blog
They Awakened the Camp
The legendary courage and resolve of American citizens hasn't changed. On September 11th, the heroes of Flight 93 took their place in American history alongside the heroes of Pearl Harbor. Their message was the same: that there is a moral imperat...
Principles of Sound Transportation Finance
I have often lamented the tragedy that befell our state in 1974 with the election of Gov. Jerry Brown and the introduction of a radical and retrograde ideology. He called it his "era of limits."...
Freedom and Firearms
They believed, and formed a government based upon the belief, that each of us is endowed by our creator with certain rights that cannot be alienated, and that governments are instituted to protect those rights. This view is proclaimed in the Declara...
Highway Taxes for Highways
Throughout the first three-quarters of the 20th Century, policymakers understood the simplicity, the efficiency and the necessity of the individualized transportation system made possible by the automobile....
Diamonds Aren't Forever
Why? "To increase the capacity, of course," said one CHP official, who sounded somewhat incredulous at the question....
McClintock Blog (89)
Manager´s Blog (20)
A PROVEN LEADER
Apparently, Newsom has just made a trail-blazing scientific discovery that
Are you a: Wealthy Democrat Donor? Medical Association Executive? Lobbyis
RT @AandGShow: . @tommcclintock joined us to voice his concerns regarding e
Kudos to Gavin Newsom for ignoring his own mass detention orders and enjoyi
If the allegations are not fully aired, and the evidence not fully weighed,
Serious allegations of illegal votes and illegal procedures have been made,
McClintock for Congress
Phone: (916) 787-0112 or
Connect with Tom:
Home About Issues Take Action Media Voice Press Donate Contact
© Tom mcclintock 2015 | Paid for by McClintock for Congress
Please visit us on

redpajama_set_name: RedPajamaCommonCrawl


text:
Theater Technical Director
Technical Director Job Description
Technical Director Jobs
Director Job
What does a Technical Director do?
P.L. Hardt
A technical director typically is responsible for providing technical support for theatrical, media, or software companies. The director works with equipment that requires specialized training to operate, and is usually considered an expert in using and coordinating the use of this equipment. He or she supervises teams or crews — usually hired by the director — that are trained to perform technical functions. Typically, the director is a company leader that works in conjunction with managers, directors, clients, and staff to make sure that all of the technical needs are met. Usually a highly creative individual, the technical director can also be tasked with identifying technical problems and providing innovative solutions.
In relation to theater, the technical director is hired to oversee the technical functions of a facility. He or she also maintains a facility schedule and performs facility maintenance. A theater technical director designs, operates, and/or constructs lighting, sound, and scenery for any group that uses the theater. Generally, the director will select crew chiefs to oversee individuals on each technical crew and trains crew members in skills that will allow them to function as a team during the course of a production.
A technical director in the film industry may be called on to find innovative solutions to lighting issues.
Typically, the director of the performance group using the facility determines the technical needs related to a show. The director then communicates those needs to the technical director, who produces designs to show to the director. Once the designs are approved, the technical director uses his or her crews to build or develop the designs.
Technical rehearsals are usually conducted with the director coordinating the efforts of all crews. In production, the director supervises the crew chiefs and provides expertise to address technical problems when they arise. The theater technical director serves each performance group from the time they enter the theater until the final performance has been completed.
A technical director typically is an expert in the operation of all film and video equipment required for use in a production.
In the software industry, the technical director is a manager that trains people with a company on how to operate technical equipment. He or she typically is responsible for coding, as well as maintaining a code library. Additionally, the director usually works with program language, Internet systems, and software compatibility. The director and his or her team are responsible for the identification of issues related to software function and for developing innovative approaches to resolve those issues. He or she provides technical support to clients, teams, and individuals connected to the company while coordinating work with managers and supervisors.
Technical directors in television will often handle live productions.
Film industry technical directors work in film or television. Like in theater, film industry directors usually work at a facility and oversee all operations within that facility. The director typically is an expert in the operation of all film and video equipment required for use in a production, including cameras, generators, editing equipment, and lighting. He or she determines the needs of a production in collaboration with the director, then hires, trains and manages crews to support the production's technical operation. The director typically coordinates his or her efforts with managers of other departments, and develops and provides procedural policies for use by all crews, teams, and managers.
What Does an outside Director Do?
What Does a Sound Supervisor Do?
How Do I Become an Animation Director?
How Do I Become a Lighting Director?
What Does a Production Leader Do?
What does a Lighting Director do?
What does a Planning Director do?
AnswerMan
I worked as a technical director on a few community theater projects, but I don't think I could have done it professionally. Those people usually have to study all technical aspects of theater and television before they can even think about pursuing technical director jobs. I barely got through a few basic theater lighting and set design classes.
I assumed almost all of the work for technical directors would be in California or New York, but I actually saw an ad for a church technical director job in the newspaper the other day. It was one of those massive modern worship centers, and they essentially stage a theatrical production every Sunday morning. They tape the entire service and show it on local television, too. The church needed someone who could troubleshoot technical problems, plus figure out how to make the head pastor's ideas work in real time.
Cageybird
When I transferred to a much larger college's theater department, I was surprised to see they had an actual technical director on staff. At my previous school, the artistic director basically assigned work to the technical crew and they solved their own problems. At my new school, the theater technical director handled all of the lighting, sound and set building crews and allowed the creative director to work with actors.
He was a really smart guy. I watched him solve a problem with the lighting control board, then install microphones on the stage and finally do some touch-up work on the sets without even breaking a sweat. If it had anything to do with the technical side of a show, he knew how to fix it on the fly. He was more of an artist than a technician, I thought.
By: Sergey Lavrentev
By: fred goldstein
By: DeshaCAM
By: gstockstudio
Technical directors might help a film production by looking for mistakes.


MODIFICATIONS ARE CURRENTLY UNDER WAY.
Our mission is to be the "pace setter" in the business by exceeding the expectations of our customer through a commitment of continuous process improvement with strong focus on the Customer Experience.
We will achieve our goals by developing teams of dedicated, skilled and highly-trained personnel. To set standards of excellence in all areas of the business. To conduct our business with honesty and integrity as well as respect the self esteem of all individuals we encounter.
Our workforce culture encourages our employees to bring their A-game to work each and every day. We value our employees sense of accomplishment. At the end of the day, we know our employees are the source of our success.
Sunshine Communications, Inc. (SCI) is a contract company that provides Installation and Construction Services to the Cable TV industry. We have many years of experience working for Cable TV providers in warm climate areas. We install Cable TV services including: Video, Telephony, Internet and WiFi in both Residential Homes and Commercial Business. We create a culture of integrity and fairness that fosters a positive sense of self worth. Simply put, our employees are considered our most valuable asset. As such, we provide both formal and "on the job" training to all Employees on a continuous basis to teach the Technical and Customer Services skills necessary to achieve success. We are willing to train the right canidate with a "can do" attitude with no experience. We offer pay incentives to employees who meet or exceed established goals to reward them for their performance. Our Management Team spends a significant amount of time with each employee to ensure they understand our processes, procedures and expectations as well as provide ongoing coaching to help them achieve their maximum potential. Our work environment encourages each employee to grow and experience a sense of accomplishment while being a part of a team that is the best in the Industry.
Copyright @ Sunshine Communications Inc.. All rights reserved.


You asked: I have spent the last four years working towards my Masters of Educational Leadership. Will this qualification contribute in any way towards my attainment of lead teacher status?
Lead teachers are recognised and respected by colleagues, parents/carers and community members as exemplary teachers. They have demonstrated consistent and innovative teaching practice over time. Inside and outside the school they initiate and lead activities that focus on improving educational opportunities for all students. They establish inclusive learning environments, meeting the needs of students from different linguistic, cultural, religious and socio-economic backgrounds. They continue to seek ways to improve their own practice and to share their experience with colleagues.
They are skilled in mentoring teachers and pre-service teachers, using activities that develop knowledge, practice and professional engagement in others. They promote creative, innovative thinking among colleagues.
They apply skills and in-depth knowledge and understanding to deliver effective lessons and learning opportunities and share this information with colleagues and pre-service teachers. They describe the relationship between highly effective teaching and learning in ways that inspire colleagues to improve their own professional practice.
They lead processes to improve student performance by evaluating and revising programs, analysing student assessment data and taking account of feedback from parents/carers. This is combined with a synthesis of current research on effective teaching and learning.
They represent the school and the teaching profession in the community. They are professional, ethical and respected individuals within and outside the school.
As you have attained your Masters in Educational Leadership, it is likely that you are performing at a higher level within your school community and will therefore have more opportunities to demonstrate your competence at this level. You would still need to go through the separate certification process with BOSTES to be classified at this higher level.
Having a Masters in Educational Leadership may also assist you in attaining other Leadership positions across Catholic System of Schools, for example, positions such as Assistant Principals or Religious Education coordinators. You may be concerned that the Proposed Agreement does not reference these positions and that these Leadership positions will be abolished. This is not in fact the case. For the time being, all existing Promotions positions will continue, but we want to engage staff into a discussion about how leadership structures in schools would work as we shift to a standards focus, including classifications at levels of Highly Accomplished and Lead teacher level. (If you read the standards, a lot of the work of Coordinators is covered by the work of Highly Accomplished and Lead Teachers).
There is concern that teachers will need to attain a Distinction average for their Masters to attain Lead Teacher status under this proposed agreement. Is this true?


To whom and for what reason are summer and winter gifts given?
Both are gifts to those who have taken care of the sender and are given to express gratitude to teachers, go-betweens, company supervisors, business clients, tutors, relatives, faraway parents, and others.
Chugen, the word for summer gifts, literally means July 15, so it is appropriate to send them around the first part of July to about the 15th.
Winter gifts should be delivered between early December and December 20.
When expressing gratitude once a year, the winter gift is sufficient.


As She-Enjoys enters her second year, we have been listening to our attendees who just can't get enough of the experts. The 90 minutes workshops during the monthly business days are a great overview and introduction, however you want more of them... A whole day more!
And so, coming for 2016 is exactly WHAT you've asked for and WHERE you've asked it to be... In NORTHAMPTON!
We are proud to collaborate on the first 3 EXPERT EDUCATION DAYS with the awesome Taz Thornton who will bringing to you ALL DAY workshops as featured below.
Each event runs from 9.30 for 10am start and finishes at 5pm, at the beautiful Northamptonshire County Golf Club.
The price of £87 includes a hot lunch that you choose on the day and you will come out with a strategy for your business.
Book ALL 3 and get an hour 'One to One' with Taz for FREE! (simply book them and Taz will be in touch to make arrangements).


Support Coordination is the service of identifying, developing, coordinating and accessing supports and services on behalf of individuals, or assisting individuals and their families to access supports and services on their own.
have 'Support Coordination' included as part of their NDIS Plan.
Once you have your NDIS plan you can contact an Interaction Support Coordinator, who will provide all the help you need when it comes to sourcing and connecting with the right people/organisations that cater for your requirements.


ROSE stud surrounded by Cubic Zirconias.
I like working with Christine – it was her idea to replace the focal stone with Swarovski Crystal Pearl (Gold), and surround the Rose with sparkling stones after I've told her the stud base is extendible.
I value constructive feedback, I am more than willing to take up new challenges and I am thrilled seeing the result.
Learn the technique to make this: Rosabella Pendant & ROSE Pendant tutorial.
Looking for Cubic Zirconias I was using? It's available HERE.


When ya boy shares that hes making power moves – You share it with the folks that need I most. Congrats Bro!
Im trying to be on your level in 2017.
great story, would definitely love to come by and show support.


03 Nights accommodation in Koh Samui.
Half Day Around Samui Island Tour.
Bangkok City Tour with Gems Gallery.
Welcome to Koh Samui. Upon Arrival at Koh Samui Airport, Meet and Greet with our local representative. We will take you to the Hotel. Check in to the hotel. Rest of the day is at Leisure. Overnight stay at the hotel.
After breakfast at the hotel. Then get ready for Half Day Around the Island Tour. The perfect opportunity to get a true feel for the island. See for yourself the un-spoilt beauty of Samui. Well take you to spectacular view points, view the famous Grandmother and Grandfather Rocks, well known for their twin grotesque rocks on shore. Then we pass through a coconut plantation and watch monkeys picking coconuts. Try fresh young coconuts (a completely different taste from the older coconuts), and watch a demonstration by the local people of how to make coconut milk by hand. We visit the mummified monk at WatKunaram then head to the hill to see Na Muang waterfall (No.1) before arriving at Nathon, the island mains town, where you have time to wander around the shops. On the way back to the hotel we stop to visit the Big Buddha, which has become the Islands most memorable landmark.Rest of the day is at leisure. Overnight at hotel.
After breakfast at the hotel, day is free for leisure to enjoy on your own Overnight at the hotel.
After breakfast at the hotel, you can say goodbye to Koh Samui as you take transfers to Bangkok Airport to board your flight to Bangkok. Upon Arrival at Bangkok Airport Take transfers to hotel. Check in to the hotel. In afternoon day free at hotel. Overnight at the hotel.
After breakfast at the hotel. Today you will be taken to the Half Day Bangkok Temple and city tour. We will Take you through the hustle of Bangkok to visit the capitals most significantly and visually stunning temples. Wat Trimitr, on the edge of Chinatown, which houses the world's largest solid gold Buddha. And visit to Wat Benjamabophit, also known as the marble temple featuring a fusion of Thai and European styles. Rest of the day is at Leisure. You can take optional Tour to Safari World and Marine Park or enjoy your day shopping on the busy roads of Bangkok. You can also go to Floating Market Where you can Take a long tail boat ride through the canals to the market where you can stroll around the colourful floating marketplace bustling with boats and vendors selling tropical fruits and other delights. Also you can visit the snake farm, elephant riding or take a paddle boat around the market.


text:
Gordon Hayward ruled out of the play-in tournament
By Corey Young on April 10, 2022 • ( Leave a comment )
Charlotte Hornets small forward Gordon Hayward has been ruled out of the play-in tournament with left foot discomfort.
Hayward has played in just one game since the trade deadline, and today will mark his fourth straight missed game.
The 32-year-old has unfortunately battled injuries over the last five seasons split between the Celtics and Hornets.
Hayward averaged 15.9 points, 4.6 rebounds, and 3.6 assists across 49 games played in 2021-22.
He'll be placed in a cast and re-evaluated in two weeks.
Hornets' Gordon Hayward will miss the Play-In Tournament due to discomfort in his left foot — he will be placed in a cast to immobilize his foot and will be re-evaluated in two weeks.
— Shams Charania (@ShamsCharania) April 10, 2022
Kawhi Leonard cleared for 5-on-5 work September 22, 2022
NBA discussing lowering draft eligibility age from 19 to 18 September 19, 2022
Collin Sexton says he's 100% healthy September 13, 2022
Categories: NBA
Tagged as: charlotte hornets, fantasy basketball, fantasy sports, gordon hayward, nba play-in tournament, nba playoffs, play-in tournament, playoffs, sports, sports injury, sports news
Red Sox Garrett Whitlock to an $18.75M extension
Sunday NBA Injury Report


In our opinion it is apparent that for over a decade an individual who by underhand behaviour and the deceitful use of aliases (and he has gone so far as to imagine for himself female personas…) has dogged genuine and exceptional writers in this way. Jealousy is clearly the name of his game, duplicity his weapon of choice. Perhaps it could hardly be called 'a problem' as in each case (and there are many) the authors subjected to these malicious reviews and comments are so well thought of in their own academic fields and by their reading public that what was written about them could be recognised for the malice it was — and, it has been said, 'sour grapes' — and in real terms dented their literary reputations not at all.
Nevertheless, it was mean-spirited and distasteful to a degree and the person who carried out such a manipulative course of action is one who in a decent society deserves no respect and has shown themselves to be Beyond the Pale.
Many times before on this site we have noted (and named) one whom we consider to be the most flagrant and fraudulent reviewer of recent years — this after much research and cross-referencing of available material. And we now award the author Jim Perrin (for we believe it is he) '5 stars' for his efforts, outstanding as they are, in this particular literary genre.
Might Jim Perrin have used the name of another author to deceive the CSA?
1). 'Melangell'. (Siân Melangell Dafydd is a most sensitive young Welsh author, highly regarded and awarded who, she acknowledged, spent some time at Jim Perrin's property in France whilst working on a book.) The many comments posted in her name against Jac's sisters may be seen at The Guardian here. Scroll to 24/07/2010. It is interesting that this thread was started on 19/05/2010 and, after so many of our posts on the subject of the use of aliases, was closed down on 12/07/2013. It is imperative to point out that we do not believe for one moment that this young woman had any knowledge of the hi-jacking of her name by Jim Perrin.
2). Amanda Townend, Ariège. (Someone with whom we know Jim Perrin has certainly been close.) Following a less than excellent review of West by Stevie Davies a sharp little comment was posted under this name, written in Jim Perrin's unmistakable style. It was later removed: we understand that only the person who posts a comment may remove it, unless it is the subject of an official complaint? However, 'we have a print-out'.
3). In a letter to a local newspaper concerning the granting of shooting licences Jim Perrin joined his name to that of Jan Wolf, his current partner, to become 'Janet and James Wolf'. This was dishonest: she is Janet, known as Jan Wolf; he is Jim Perrin, only occasionally known as 'James'. So to sign as he did, and the letter was clearly his own composition although doubtless she approved it, was to deliberately mislead even though the cause which the letter addressed was worthy.
After our many accusations that Jim Perrin was posting reviews using an alias 'Llywarch' he changed it to 'Tim Bartley' and he has also changed his alias 'Arthur Dooley' to 'Jago Wells'. (The text was unchanged.) This seems the strongest evidence that it is Jim Perrin's hand which practices this legerdemain. These reviews and comments may still be seen on Amazon — unless he should, for 'discretion's' sake, decide to delete them altogether… However, if he does so, 'we have print-outs' of each and every one of them; and we think he would be rather sorry to lose all the '5 stars' which he has awarded himself over the years.


Omg, QUICHE. I love it so much. And because I have been vegan for over a decade, I haven't really had an authentic quiche in a minute. The reason for this is because most vegan quiche is made from tofu. WHiCh iS FiNe! But it's not quiche. It's a tofu pie. Feel me?
Not anymore y'all! The time has come for my quiche recipe to enter the world. One that is vegan and without tofu. A triumph! The answer? JUST Egg. It's an incredible product made from mung beans. It scrambles just like eggs and it also makes an excellent quiche filling. Fluffy, yet firm, rich and satisfying- this plant-based egg works beautifully. To find it, check the section of your grocery store that sells refrigerated plant based options.
As for the crust, I used store bought and I am NOT ashamed to admit it. Most brands are actually vegan, just check for lard or milk. TBH, I wasn't in the mood to make crust and I'm sure you won't be either. Of course, feel free to use you own homemade crust. Either way, you're going to have to par-bake. And even thought it's an extra few steps- it's definitely the way to go. This creates a flaky bottom which makes the overall experience optimal while consuming quiche.
Now, full disclosure, I've made this recipe without par-baking the crust and it came out just fine. The soft, squooshy bottom crust was still delicious and the overall effect of quiche was met. However, I did offer a sample to my family, explaining to them that I was perfecting the recipe for my blog. My aunt delicately, yet assertively, pointed out that the crust on the bottom was in fact raw and if the recipe were to be perfected it should be par-baked. I knew she was right and that I was just being lazy. So there. Do what you will!
Oh yeah, did I mention there are TWO recipes? That's right! I'm such a sweetheart. First up, I have a springy and bright quiche with fresh dill, baby greens, and cherry tomatoes. I've always loved dill in quiche. The fluffy egg mixture and buttery crust are the perfect blank canvas for such a pungent herb. A touch of nutmeg makes this one super special.
Next up, I have a combination that is inspired by 'Quiche Lorraine' with smokey tempeh bacon, caramelized shallots, and a good amount of cheese. All the flavors in this version really hit the mark for me. Quiche realness if you will. I like to add crushed red pepper flakes for a little kick. Give that a go for sure.
Ok, let's get to cookin'!
Par-bake the crust: preheat oven to 400 degrees F. Cover pie crust with parchment paper (or foil) and fill with baking beans (to keep bottom of crust from rising). Gently press down on the beans and wrap the parchment/foil around and under the crust. This will prevent the crust from burning. Bake 400 degrees for 12 minutes. Reduce temperature to 325 degrees. Remove baking beans and parchment paper/foil, prick holes in bottom of pie crust with a fork and bake for an additional 8 minutes.
Add chopped onion, greens, and nutmeg to the pan on medium heat with 2 tablespoons of olive oil. Sprinkle with salt and pepper to taste. Cook for about 6-7 minutes, stirring every so often, until the mixture has cooked down and most of the water has evaporated.
Sprinkle ¼ cup shredded cheddar cheese on the bottom of the pie crust. Add cooked onion and greens mixture. Top with chopped fresh dill, nutritional yeast, and crack of fresh black pepper. Shake Just Egg vigorously and evenly pour over quiche filling. Garnish with halved tomatoes and parmesan.
Bake in 325 degree oven for 60 minutes, or until the center is set. Let cool 15-20 minutes and sprinkle with kala namak and fresh dill. Serve warm (or cold if you'd like!).
Add ⅓ cup chopped shallot and 3 ounces of chopped tempeh bacon to a pan on medium heat with 2 tablespoons of olive oil. Stirring every so often. Cook for about 10 minutes until the tempeh has browned and the shallots are soft.
Sprinkle ¼ cup shredded cheddar cheese on the bottom of the pie crust. Add cooked shallot and tempeh bacon filling on top of cheese into pie crust.Top with fresh or dried thyme, nutritional yeast, and crack of fresh black pepper. Shake JUST Egg vigorously and evenly pour over quiche filling. Garnish with sliced shallots, parmesan and crushed red pepper flakes.
Bake in 325 degree oven for 60 minutes, or until the center is set. Let cool 15-20 minutes and sprinkle with kala namak, fresh thyme leaves, and crushed red pepper flakes. Serve warm (or cold if you'd like!).
For the spinach quiche, you can actually use whatever mix of baby greens you like. For example, baby kale and baby bok choy. Or arugula. You get the idea booger.
I like to sprinkle on kala namak at the end because it has sulfur which tastes very eggy. This is not required but I think it's a nice touch.
Of course, warm quiche is ideal but you can certainly serve it cold from the fridge. I must admit, I don't mind it this way. I've been snacking on it for days, grabbing a piece when I am running out the door and spilling crumbs everywhere as I go.
Lastly, about the crust. Obviously you can make your own homemade crust. Like, totally. I am just trying to make this recipe as easy as possible for everyone. If you're a badass in the kitchen and know how to make the most amazing vegan crust ever- you go girl!
Have you ever had a muffaletta sandwich? It's kind of ridiculous. Loaded with multiple layers of deli meats and cheeses, Sicilian olive salad, and a round loaf of sesame seed bread. This sandwich is totally decadent and over the top. It's no wonder it originated in New Orleans! It was first created and sold at Central Grocery in the historic French Quarter and is still popular to this day.
Now, in my humble opinion, the best part about this sandwich is the briny and delightfully tangy olive salad which has carrots, peppers, and cauliflower in combination to the olives. That's what really seals the deal for me. I also love the bread (which is vegan BTW) because it has sesame seeds on top. Who doesn't love sesame seeds?
When I was walking around a local grocery store here in NOLA, right down the street from my house, I saw some pre-packaged pasta salad. Upon closer inspection, I noticed it was labeled 'Muffaletta Pasta Salad.' I gasped, as I frequently do throughout the day, and immediately called my mother asking her if she had ever heard of this. She said yes and I gasped again.
From that moment on, I knew that I wanted to make a veganized version for all of you. So here you are! Now, I know what you might be thinking- there's no meat? Yes. You are correct. There is no meat and it simply doesn't matter. Mainly because I have upped all of the herbs and spices to the max so the overall flavor is still there. Instead of using a pre-made jar of olive salad (which is not accessible to all) I've used the whole variety from an olive bar and cut them into slices, along with some pickled cauliflower and carrots. Capers and peperoncinis elevate the whole blend to excellency.
For sweetness and color, I've also added some roasted red pepper. For a nice crunch, chopped celery and carrots. And for flavor, fresh dill, oregano, parsley, and red onion. I wanted the dressing to be bright and flavorful, so red wine vinegar it is, along with some tamari, garlic and nutritional yeast.
Instead of using bread, like in the traditional recipe, we're going to use pasta noodles for a fun variation. For the cheese, we're using vegan parmesan shreds and a smoked provolone. You could use whatever kind of vegan cheese you like, but a smoked variety works particularly nice with this salad. Of course, to finish this dish perfectly- a hefty sprinkling of toasted sesame seeds.
Fill a large pot with water and a healthy sprinkling of sea salt. Bring to a boil, add pasta noodles, and boil until al dente. Once done, drain and cool down with cold water. Return back to the pot and drizzle with a good amount of olive oil. Toss and set aside.
Chop and prepare all of the olive salad ingredients and add them to the pot of cooked pasta as you go.
Toast the sesame seeds in a dry pan/skillet over medium heat, moving them around so they don't burn, until they smell fragrant and are just toasted. Add them to the pot of pasta and olive salad.
Combine all of the dressing ingredients together into a small bowl. Whisk until smooth and pour over the pasta mixture. Stir everything until ingredients are well incorporated.
To serve, divide pasta into bowls and garnish with reserved fresh herbs.
For the olives and pickled vegetables you have two options: 1. Olive bar! 2. Pickled section of the grocery store. If you haven't noticed olive bars have a large assortment of ingredients other than just olives, so check them out. If you can find some Peruvian peppers, that makes for a great garnish.
For the cheese I recommend using smoked gouda or provolone variety. If you can't find those, go with a regular provolone or sliced mozzarella, as long as they are vegan. If they aren't vegan the recipe won't work.
To make this salad extra pretty when serving, make sure to grab any tidbits from the bottom of the bowl and sprinkle them on top. Or set some of the chopped ingredients aside until ready to serve. Basically, you want to see all of the ingredients on top of the salad so each person knows exactly what they are eating and it also looks super appetizing. Also notice how I sprinkled on fresh herbs as well to make the dish pop. It's called food styling people, get into it.
The time has come my lovelies! My 'White Truffle Macaroni & Cheese' is finally here. Now, if you've been paying close attention, you will notice that I made this variation over Thanksgiving and I had quite a few of you ask me to share the recipe. Fast forward four months later, you can imagine how good it feels to finally share it with you. I took my time fine tuning it and now I can honestly say it's perfect and ready to go.
This recipe is very similar to my traditional mac and cheese (which is actually the most popular recipe on my blog). The main difference is I cut back on the water and removed the cornstarch. The results are still thick and creamy. Although I love what the cornstarch adds to the original texture, I also wanted to try a version without it and I think it is just as delicious. I also added a carefully selected group of powerhouse ingredients to elevate the flavor of the dish to be over the top and decadent.
The two most important ingredients to this newly revised recipe are: white truffle oil and roasted garlic. What I am about to say is very important so listen up! You MUST invest in some REALLY good white truffle oil. This specialty oil is expensive and it should be. It is infused with an incredibly expensive, fragrant, and highly desirable mushroom that grows wild and underground. It is one of the most exquisite ingredients humans have to consume. I do not want any eye rolls when you see the prices for different bottles on the market.
My favorite white truffle oil is from the Filling Station in NYC. I have also used this one from Amazon and would recommend it as well. A good trick to finding the best white truffle oil is to smell it. When you open a bottle of good oil, it should hit your nose intensely and make your eyes roll into the back of your head. Smelling and consuming fragrant white truffle oil is a sensual experience. Do note that this oil is not intense like say a spoonful of soy sauce or hot sauce. It doesn't explode on your tongue like that. It is more of a deeply aromatic experience than anything. Take your time while eating and savor it.
If you think you can get away with using black truffle oil- think again! White truffles are more flavorful and aromatic. This makes them more expensive and thusly, the oil is more expensive. Don't worry tough, this recipe only calls for 1 to 2 tablespoons, so even if the bottle is really nice, it should only be around five dollars worth.
As for roasting the garlic it is so easy! Please trust me on this, no melt downs if you've never done it before. There are literally a dozen ways to do it. The basic idea is to slice the tip of the garlic head off to reveal all of the cloves, drizzle with olive oil, wrap or cover with foil or baking vessel, and roast until the cloves are golden and caramelized. You can check out the many ways to do that here. Now let's get to the recipe.
1. Preheat the oven to 375 degrees F and begin roasting head of garlic.
2. Fill a large pot with water and a healthy sprinkling of sea salt. Bring to a boil and add the noodles. Boil for about 5 minutes, until they are al dente (remembering it's ok if they are slightly firm because they will cook more in the oven, so no need to worry). Drain with a colander and transfer to a 9" x 13" baking dish (this recipe will just fit in that!) or desired baking vessel. Set aside.
3. In a high-speed blender, add the cashews and water and blend until smooth and creamy. This should take a minute or two. Add the chopped cheeses, butter, dry mustard, nutmeg, miso, peeled roasted garlic head, and cayenne pepper. Start by blending on low and gradually turn up the speed, until you are left with a smooth and creamy sauce, scraping down the sides and moving everything around as needed (please work with your blender, help it out and don't give it a brain aneurysm). If using a smaller blender, divide the cashew milk in half and try making the sauce in two separate batches.
4. Pour the cheese sauce over the noodles in the baking dish. Mix well.
5. Bake in the oven, uncovered, for about 30 minutes, until the edges are slightly golden and the cheese is thoroughly melted. Remove from the oven, pour on truffle oil, and stir with a large spoon. Let stand for 10 minutes. Serve immediately.
Hot Tip! At the very end, turn the oven broiler on and place the baking dish on the top shelf. Watch it closely and it will begin to brown and look gorgeous (only a few minutes). Once desired color is achieved, remove and enjoy.
PLEASE STIR AND KEEP CALM. I know someone who made a recipe video of this mac and cheese (who I love) and she ate it right out of the skillet without mixing or letting it sit. She then mentioned it tasted better after it sat out for a while. HeLLo! That's what the recipes says to do booger! By mixing and letting the dish sit, it becomes thicker and creamier. And believe me you will be rewarded for your patience!
For the cheeses, I recommend using a mixture of Field Roast's Creamy Original Chao Cheese, Follow Your Heart's Mozzarella or Provolone, and Violife's Mature Cheddar. The most important thing to remember is only choose pale yellow or white cheese to keep that beautiful color. If you can't find all 3 varieties of cheese, simply double or triple up on what you can find. It will still be delicious and work beautifully. I recommend avoiding the smoked flavor ones as this will compete with the truffle oil's delicate flavor.
For this recipe, I chose to go with small shells with ridges. I feel as though this recipe is for a special occasion and because it uses such an expensive ingredient (i.e. truffle oil), the shape and feel should be fancy, too. You can use whatever noodles you like, but if you want to be cool like me- stick with the small shells.
When making the cheese sauce, please remember to blend the cashews and water FIRST. If you add everything at the same time, your blender will have a very hard time making everything velvety smooth. In fact, it might not even be able to blend up those cashews to the desired consistency. Follow the recipe as written and make the cream first. You will thank me later.
If you are allergic to nuts you can use any desired plant based milk (as long as it's vegan or it won't work). This may change the texture of this (making it not as thick) and I have not tested it but my gut tells me it should be just fine. I've used shelled hemp hearts before (instead of cashews) and it was okay. The flavor was sort of grassy from the hearts, which isn't ideal, but for all you nut allergy people-you understand. Sorry folks.
I hope you all enjoy this recipe. If you make it, please let me know in the comments and/or tag me on Instagram. I love seeing your creations. And most importantly, have fun and order white truffle oil today! Happy cooking!
This pink potato soup is the perfect Valentine's Day recipe. And although the idea is a bit cheesy and I'm single as hell, I still thought it'd be cute to share. The secret weapon to that gorgeous color is raw beet. Just a few small chunks are all you need to create that pop of pink.
As for the base, it's creamy, luxurious, and delightfully savory. A few other simple ingredients come together to make this soup rich, velvety and melt in your mouth delicious. Finish this bowl of pretty in pink with large chunks of buttery avocado, fresh dill and watermelon radishes. Not only do they add fun variations of color, the radish adds a peppery note. However, if you can't find them-totally skip. Not a big deal.
1. For the soup base combine the water, vinegar, potatoes, cashews, garlic, sea salt, nutritional yeast, onion powder, garlic powder, and bay leaves into a large pot and bring to a boil. Once this has come to a boil and the potatoes are tender, remove from heat. Let cool for about 20 minutes.
2. Once cooled, remove the bay leaves and add the mixture to a high-speed blender. Then add in one piece of raw beet. Blend until smooth. Continue this step, adding more beet, until desired color is reached.
3. At this point, you are ready to serve. Or return it to the stovetop until needed. Making this the perfect make ahead of time soup. Cover and simmer on low heat.
4. Garnish with 2 to 3 slices of watermelon radish, ripe avocado chunks, a few sprigs of chopped dill, a sprinkling of Maldon salt, and freshly cracked black pepper.
Above is a video for you to watch exactly how to make it! Note that while blending, because the soup mixture will be hot, you want to keep the small feed hole open so steam can escape. Simply use a clean cloth to cover it up so it doesn't splatter everywhere!
This soup base is a great go-to 'cream of potato soup'. Boiling the cashews with the potatoes makes them blend easily and provides the heavy cream we are looking for. And the possibilities are endless: add roasted shallots and mushrooms as garnishes (which I've done previously in my Instagram gallery- go look). You could add vegan shredded cheese, shiitake bacon, and green onions on top to make it fully loaded potato soup. Or, you could simply serve it with a drizzle of truffle oil and cracked black pepper. Now that sounds good!
You want to make sure the potatoes are cut into chunks so that they cook faster. This makes the cooking time very short... around 15 minutes max.
If you have been a fan of MV for a long time, you might notice that this is actually an older recipe that I've given a face lift to. It's true! It originally was a curried potato soup with crispy chickpeas! I still love that variation and I recommend that you try it as well. The results will be a bright yellow soup instead of pink. Simply swap out the beets with one tablespoon of curry powder. To garnish, how about these crispy spiced chickpeas?
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Mix together in a bowl the chickpeas, olive oil, spices, nutritional yeast, and sea salt. Mix well and toss onto a baking sheet. Spread evenly and bake for 30-40 minutes, removing and tossing halfway through to ensure even cooking. Once toasted to desired texture, remove and use to garnish soup or keep in an airtight container for a snack.
You can also use just a mixture of your favorite seasonings for the chickpeas as well. If you don't have access to pre-made Indian spice blends, try mixing dry turmeric, cumin, cinnamon and a dash of nutmeg and clove together. Since the chickpeas are already cooked, you can taste them before roasting to see if you like the way they taste. Just have fun with it!
In regards to the roasting time, I only roasted mine for 30 minutes and the texture was a bit soft- which I liked! The texture reminded me of roasted potatoes. Now, you can certainly roast them for an extra 10-15 minutes to make them crunchy. It just depends on your mood and what you want. Do be careful towards the end- you don't want them burning!
This post is sponsored by Archer Daniels Midland ( ADM ) Company. All opinions are my own.
This tempeh recipe is absolutely perfect! The glaze is sweet, tangy, and savory, with just a kick of spice. The texture of the tempeh is firm yet tender with a delightful crunch. The trick to making good tempeh is to steam it, which removes the bitter taste it can have straight out of the package.
With this technique, the marinade is poured over the tempeh and wrapped tightly in foil. While baking, it's not only steamed, but all of the flavor from the marinade is infused throughout. To finish, remove the foil and continue baking in the oven. This thickens the glaze and the tempeh becomes nice and firm.
Soy protein is one of the few plant-based proteins that is comparable with animal protein, providing all the amino acid building blocks at levels and the availability needed by the body. This is why it works as a delightful protein source for many different meal variations一 serve it with steamed broccoli, asparagus, carrots, sugar snap peas, or green beans and a fluffy grain like quinoa or rice. You can also try it with buckwheat or rice noodles, it works beautifully. Tempeh is super easy to slice, you can try cutting different shapes and sizes for fun variations.
By combining sweet apricot preserves with tangy whole grain mustard, savory tamari, onion, garlic, with a touch of vinegar, fresh bay leaves and crushed red pepper flakes, you are left with a marinade that is truly a party for your taste buds.
2. For triangles, cut the blocks of tempeh in half, lengthwise (like slicing a thin loaf of bread in half for a sub). Then cut into squares and finally, triangles. For batons (small long rectangles), cut the block of tempeh in half, lengthwise. The cut in half and into small batons (see picture above). Transfer to a 9" x 13" baking dish. Set aside.
3. In a medium-sized bowl, add the apricot preserves, nutritional yeast, onion powder, garlic powder and red pepper flakes. Mix until smooth. Then add the water, tamari, mustard, olive oil, vinegar, and minced garlic. Mix well and give it a taste. Season with salt and pepper to your liking.
Did I mention that this tempeh works perfectly as a filling for spring rolls?. The combinations and variations are endless. To start, instead of baking the tempeh into triangle shapes, you simply cut the tempeh into strips, like batons. This makes it easier to fit the tempeh into spring rolls.
For the filling, I recommend using any kind of lettuce you desire (spinach, shredded romaine, or arugula work great!). To make the spring rolls, hold a large piece of rice paper in the sink and run some water, just to wet it briefly. Transfer the sheet to a cutting board. Then, add 2 to 3 tempeh batons, some fresh herbs (like cilantro, Thai basil and mint).
As for the dipping sauce, here is a delicious miso-tahini recipe that I absolutely adore! Did you know that miso is made from soybeans? Yep, it's a traditional Japanese seasoning produced by fermenting soybeans with salt and koji and sometimes rice, barley, seaweed or other ingredients. You can use any leftovers as a salad dressing or as a dip with roasted veggies.
Combine all ingredients into a bowl and whisk together until smooth. Serve immediately or keep in a tightly sealed jar in the fridge for up to one week.
I hope you all enjoy this recipe! If you do make it, please leave a review on the blog and/or tag me on Instagram. I love seeing your creations. Most importantly, remember to have fun. Happy cooking!
The new year is just a few days a way people! That means it is time for all you to plan on what you'll be cooking. Now, if you own my cookbook you would know that I have a pretty killer Hoppin' John Stew which is perfect for the occasion. However, because all of you don't own my book (which makes me cry), I decided that I should have another perfect recipe for ringing in the new year. And this is it…My New Year's Stew!
If you didn't know, you're supposed to eat black eyed peas and greens for good luck in the new year. Think of it as an invitation for wealth and success to come into your life. Can't hurt, right? Some say the greens represent money and the black eyed peas represents pennies (wait a minute, pennies? Can't we shoot higher than that!?). Others say to eat cornbread as it represents gold. I honestly don't even need a reason to eat any of these things because I love them all! You ain't gotta tell me twice to eat no damn peas with rice, tender greens, and cornbread! Please.
Aside from all of the luck and tradition, this dish was inspired from a recipe my mama would make for my father. It was basically braised cabbage with potatoes and sausage, a Polish classic. (If you didn't know I am part Polish, now you do.) To veganize this dish, I used Beyond Sausage (not sponsored!) because the texture is incredible and the flavor is spot on. I like to add carrots for sweetness and tomatoes for some acidity. Green bell peppers and celery add freshness. Of course, by adding the black eyed peas and collards, this becomes a New Year's classic. So make sure to invite some friends over and enjoy this stew with fluffy white rice and large chunks of cornbread. Happy New Year!
1. If you are using dried peas, you will need to soak and cook them. Hop on down to the close up shot of the peas at the bottom of this post to learn how to do so. If you are using canned peas, simply open 'em up and give them a good rinse. Set aside.
2. In a large pot (at least 7.25 quarts*), add onions, bell peppers, celery, carrots and a good drizzle of olive oil. Season with a few pinches of sea salt and pepper. Bring to medium heat and cook for about 7 minutes, until the vegetables become tender and juicy, stirring every so often.
3. Next add in the garlic, potatoes, cabbage, nutritional yeast, onion powder, garlic powder, vinegar, tamari, sea salt, pepper and red pepper flakes. Give it a good mix and cook for an additional 7 to 10 minutes, stirring every so often, until the cabbage becomes soft and tender and it smells delicious.
4. Add the sausage, tomatoes, black eyed peas and water. Bring to a boil and reduce the heat to low. Cook at a low simmer with a cracked lid, stirring every so often, for about 20 to 30 minutes or until the potatoes are tender to fork. Once done, throw in the collard greens and cook for an additional 5 minutes, until they become tender.
5. To serve, ladle the stew into bowls and garnish with fluffy white rice, freshly chopped chives, and a sprinkling of sea salt and black pepper. Hot sauce is welcome!
As I said, this recipe makes A LOT. I used a large 7.25 quart dutch oven and the full amount fit perfectly. If you do not have a pot this large, I would cut this recipe in half and you should have no problems.
When making rice, I would think 2 cups of dried would make enough for this recipe. To garnish, I would scoop about 1/3 cup of cooked rice on top. The rice is more of a garnish so the ratio of rice to stew should be more stew, you feel me? When cooking rice, at a bare minimum, I always throw in some sea salt, olive oil, pepper, rice vinegar and a few bay leaves. You should do the same as this makes for flavorful rice.
I grew up eating Camellia beans and black eyed peas, so they are very nostalgic to me. Funny enough, the packaging hasn't changed since I was a little boy. Feel free to buy your peas from the bulk section if you'd like and if purchasing canned peas, I try to buy organic and non-BPA lined cans.
I like this stew because it is so hearty. See those big chunks of cabbage? Don't worry, they become tender and succulent. This is the perfect contrast to large chunks of boiled potatoes and dark green strips of collard greens. The black eyed peas provide little plump pops of texture and flavor. Cute, right? When serving soups and stews, I always like to sprinkle on top some sea salt and pepper for an extra kick of flavor to enhance the dish.
If you ask me, cooking dried peas and beans can be quite therapeutic. Sorting, rinsing, soaking. I love it! Of course, they also taste better than canned and rightfully so. You showed them some extra TLC and any pea or bean will appreciate that. Some require more time to soak and take longer to cook, so these instructions may vary for other varieties. Right now, let's just focus on black eyed peas, as they take less time to soak and cook than most and we're using them in the recipe.
I like to soak my peas over night. First, sort through them and remove any weird pieces or anything other than peas. Then cover the peas with a few inches of water. This allows the water to slowly absorb into the peas which allows them to cook evenly and more quickly. This also draws out some of the phytic acid, which can cause bloating. If you are strapped for time but would still like to do this, you can do a quick soak. Simply throw the beans in a medium sized pot and cover with an inch or two of water. Bring to a boil and remove from heat. Cover with the lid and let the peas steep for 30 minutes. Drain the peas and rinse them well.
To cook, transfer the drained peas back to the pot and cover with fresh water. Throw in a piece of kombu (dried seaweed- for flavor and to help aid in digestion), a bay leaf or two, and bring to a boil. No salt as this will make them tough! (Sometimes I'll add splash of vinegar and a drizzle of olive oil, it really just depends on my mood.) Reduce the heat to low and simmer for about 30 minutes, stirring every so often until the peas are tender. Done!
You can then drain the peas and add them to a recipe. Or you can store the peas in a jar with the cooking liquid for a few days. If using for a soup or a stew, feel free to use some of the cooking liquid as it has good flavor as well.
There's nothing quite like a crowd pleasing appetizer to offer at a gathering or bring to a party. A quick and easy idea is to create a delicious spread with a drizzle of olive oil and a dusting of spice. By placing the spread in the middle of a platter loaded with colorful vegetables, crunchy crostini and salty olives - it's the perfect dish for a party. Everyone can grab exactly what they want, and there is no fuss! Not to mention, a spread like this can be made a few days in advance and can handle sitting out on the table for a few hours. For this variation, I am teaming up with Amy's (whom I just love!) to bring you a black bean spread. Talk about an effective shortcut, I start this recipe off with their refried black beans, which are already loaded with flavor. Then I doctor them up with additions like caramelized garlic, fresh lime juice, cumin and smoked paprika. Yum! Feel free to push and pull this recipe to your liking: instead of using garlic, try minced shallots. Instead of using smoked paprika, try sweet paprika. A pinch of curry powder? Sure! Freshly chopped oregano or cilantro would be a lovely addition as well. Once the dip is surrounded by an array of delicious dipping options, you've got yourself a lovely holiday appetizer.
1. Add the beans to a medium-sized mixing bowl. Squeeze on the lime juice and add the onion powder and garlic powder. Mix well and set aside.
2. Add the olive oil and garlic to a skillet and bring to medium heat, stirring every so often with a spatula. Cook for a good 5 to 6 minutes until the garlic becomes soft and golden. Lower the heat just a tad and add the oregano, cumin, cayenne pepper, nutritional yeast and smoked paprika. Continue to stir and cook for another 4 to 5 minutes. The mixture will look thick and bubbly. Once your kitchen smells outrageous and the garlic is fully caramelized, transfer to the bowl of beans and scrape every last drop out.
3. Mix everything together vigorously. Give it a taste and season with salt and freshly cracked black pepper to your liking. Transfer to a pretty bowl and garnish with a dusting of smoked paprika and a drizzle of olive oil.
You can use any assortment of vegetables, such as carrots, sugar snap peas, green beans bell peppers. If you are going to add a crunchy green vegetable, like green beans, asparagus or broccoli florets, I suggest that you lightly steam them or pour boiling water on then rinse them with cold water. This gets rid of that chalky raw taste and makes them more enjoyable.
A fun option as well are thinly sliced apples and crunchy crostini or any kind of cracker. I also love using olives and other pickled vegetables, from the olive bar, like artichoke hearts and baby peppers, for a variety of color and texture. Salted and roasted Marcona almonds also pair beautifully with this dip. If you've never made crostini, here's a super simple recipe.
1. Preheat the oven to 400 degrees F. Slice the baguette into ½ thick slices. Drizzle some olive oil onto a small plate. Press one side of a bread slice into the oil until coated.
2. Place the slice oil side up on the baking sheet and repeat this until all the slices are coated. Sprinkle with sea salt and nutritional yeast and bake in the oven for 10-15 minutes until the edges are golden brown.
The whole point of a vegetable platter like this is to have fun and make it gorgeous! Think lots of color and enticing textures. I definitely recommend hitting up your local farmers market for unique produce and fresh herbs to garnish.
Sign up here for more tasty recipes like this from Amy's.
Ahh, risotto. Creamy, luxurious, and incredibly satisfying, this dish is a quintessential classic. There are many different variations out there and one of the more popular combinations is with mushrooms and peas. Sounds good to me! In my vegan rendition, since we are not adding any dairy cheese or cream, I like to create a strong depth of flavor with mustard and miso (a trick I learned while working as a server in a restaurant in NYC). The tang from the mustard and cheesiness from the miso works wonders for the creamy rice known as 'Arborio'. My other secret weapon is rosemary. This powerful herb offers a very strong savory flavor that is earthy and robust. It works beautifully with rice and mushrooms. In regards to risotto, I think people are intimidated, but I am here to prove to all of you that it's really not that bad! Matter of fact, it's quite simple. The most important ingredient is time. Instead of cooking the grains in one large amount of water all at the same time, you slowly add it, little by little. The rice slowly absorbs the liquid and the result is a luxuriously creamy dish. The key here is to only add a warm liquid so that it cooks perfectly. That's why you heat up the vegetable broth before cooking. As for the veggies, I like to add asparagus and blanched fava beans for a nice crunch and variation in texture, but you could add whatever vegetables you like. Frozen peas work beautifully! When making this dish, I recommend serving it immediately as that's when it's best. A crusty piece of bread works as the perfect vehicle to help scrape the sides of bowl- just sayin'.
1. Add broth to a small pot and bring to a boil. Remove from heat, cover and set aside.
2. Melt butter over medium heat then add olive oil, mushrooms, onions, and a pinch of salt and pepper. Sauté for 5 minutes until onions are soft. Add garlic, rosemary, nutritional yeast and arborio rice. Stirring often, cook for an additional 3-4 minutes until garlic is soft and rice is toasted. Add the wine, mustard, and miso and mix well. Cook for a few more minutes until the wine has evaporated, stirring frequently so the bottom doesn't burn.
3. Once the wine is evaporated, add 1 cup of warm broth to the rice mixture. Continue to cook over medium heat, stirring often, until the broth is absorbed. Repeat this step, adding the broth in 1 cup increments, until risotto becomes thick and creamy. This should take about 20-30 minutes. If the risotto seems done, give it a taste and you will now. The rice should be chewy, firm, yet tender. You may not use all of the broth and that's ok. Don't have a melt down.
4. At this point, you can fold in whatever vegetables you are using along with the shredded vegan parm. Give it a taste and season with salt and pepper to your liking. Continue to cook, stirring constantly, until the asparagus is tender and the peas are bright green. Remove from heat and serve immediately.
This holiday pizza is the perfect crowd pleaser. I love that it uses leftover scraps of holiday ingredients like hazelnuts, brussels sprouts, and cranberry sauce. The best part is the recipe starts with a delicious Amy's frozen pizza as the base, which makes it super fast and super easy. (I always have 1 or 2 as a backup in the freezer!) It's the perfect solution for serving to family or guests when people are hungry and you need something quick. Feel me? The brussels sprouts are tenderized and infused with flavor before placing on top of the pizza from a splash of vinegar, sprinkling of nutritional yeast, orange zest and orange juice. This really elevates their flavor which pairs beautifully with toasted hazelnuts and cranberry sauce. I like to add dollops of any store-bought vegan nut cheese, but you could totally skip that. This recipe is all about using what you have and being super easy. After the pizza is baked in the oven, I love adding fresh oregano for a pop of color and fresh flavor. Do note that I've made this pizza multiple times now and I can honestly say that I love it and I think you will to.
1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
2. Spread the hazelnuts on the baking sheet and bake them for 10 minutes, until fragrant and lightly toasted. Remove them from the oven and set aside to cool.* Once cooled, using the side of your knife, gently press down on them until they break in half or into smaller pieces. Set aside.
3. Add the brussels sprouts to a skillet, along with the water, vinegar, nutritional yeast, orange zest, orange juice, olive oil, salt, and pepper. Bring to medium heat, stirring every so often. Cook until liquid has evaporated and the brussels sprouts are tender to fork. Remove from heat and let cool.
4. Using the same parchment-lined baking sheet as the hazelnuts, remove the Amy's frozen from the box and place in the middle of the pan. Artfully add the brussels sprouts. Then add ½ teaspoon dollops of the cranberry sauce scattered across the top (to make sure each slice gets some). If using cheese, repeat this step, scattering small dollops across the top. Bake in the oven for 14 minutes.
5. Once baked, remove from oven and sprinkle on the hazelnuts. Garnish with fresh oregano leaves, slice, and serve.
If you cannot find hazelnuts already peeled, you can do so at home. After they are roasted carefully transfer them to a paper towel and wrap up the edges. Rub them around until the peels flake off. It's ok if they are not completely peeled. Don't beat yourself up about it.
You can use whatever store-bought vegan nut cheese you desire: almond ricotta, cashew herb, etc.
This pizza is delicious cold! I tried some the next day and I was surprised at how much I enjoyed it.
This recipe is quintessential fall. It's loaded with curried root vegetables like beets, radishes, turnips, winter squash, and sweet potatoes. The broth is infused with loads of earthy and spicy curry powder which is the perfect warming up spice for the cool weather that's coming in, albeit slowly here in New Orleans! Nonetheless, fall is fall and I was ready for some stew. So that's precisely why this recipe came to fruition. I'm keeping things super simple by throwing most of the ingredients in at once in the beginning. No need to fuss. Once things are nice and tender, I introduce some garlic, ginger, vinegar, sweet mirin (a cooking wine), nutritional yeast, and tamari. All of these combined results in a super flavorful, savory, and delicious broth that becomes infused in the tender and succulent root vegetables. To be resourceful and fun, I like to throw in some of the green tops from the beets and turnips. They provide a nice body to the stew and they're delicious! The only thing that could make this recipe any better is a fluffy grain to go on top with some toasted nuts. I chose quinoa and pecans because that screams fall to me, but do what you will with what you want. I'm not here to tell you what to do (well, kinda). Make the stew, have fun, and share it with friends.
1. In a large pot, add olive oil, onion, sweet potatoes, beets, butternut squash, red kuri squash, and turnips. Bring to medium heat, stirring often, and cook for about 10 minutes until the onions are soft and the vegetables begin to brown.
2. Next, throw in the garlic, ginger, curry powder, nutritional yeast, and cinnamon. Cook for an additional 5 minutes, stirring often, to toast the seasonings and spices and soften the garlic.
3. Add the mirin, water, tamari, chopped tomatoes, sea salt, and bay leaves. Turn the heat up to medium high and bring to a boil. Once at a boil, reduce heat to low and simmer for about 20 minutes, until the vegetables are tender and succulent. Once they are done, throw in the shredded beet greens and turnip greens. Give it a taste and season with salt and pepper to your liking. Cook for a few more minutes until the greens are tender.
4. To serve, remove the bay leaves and ladle the soup into pretty bowls. Add a scoop of fluffy quinoa in the middle and sprinkle on top some toasted pecans and whatever fresh herbs you desire. On the side, serve a small slice of lemon with each bowl to be squeezed on top right before consuming.
Mirin is a Japanese cooking wine that is sweet and pairs perfectly with tamari or soy sauce. It works beautifully in marinades, soups, and salad dressings. I recommend this brand.
For the quinoa, I like to add a splash of rice vinegar, a sprinkling of nutritional yeast, a few pinches of salt, a crack of pepper, and a drizzle of smoked olive oil or toasted sesame seed oil before cooking. You could also add a pinch of curry powder and cinnamon to echo the flavors in the soup.
You can totally eat the tops of beets and turnips. Just make sure to rinse them thoroughly as they can oftentimes be sandy. I don't particularly like them raw, but once they are wilted in a hot broth, they become tender and delicious!
Ooooh, these green beans are a kick in the mouth! That's because they are loaded with stimulating seasonings like coriander, chili powder, crushed red pepper flakes, and curry powder. They are also coated with crunchy, buttery sesame seeds and spicy mustard seeds that provide a lovely pop. Savory and fantastically spicy, these beans are an explosion of flavor in the mouth. So I had to name them after firecrackers, right? Feel free to play with the spice combination. If you don't have one or two, simply take them out and add a little more of the other stuff. And if you don't like spicy, maybe hold back on the red pepper flakes and chili powder. They will still be good. The trick to this recipe is to toss the green beans thoroughly so that they are coated with all of the seasonings. The other trick is to make sure the oven is preheated and piping hot. Green beans love to shrivel up when it's hot like that, becoming succulent and tender, while still having a slight crunch.
2. Rinse and dry the green beans thoroughly (if they are too wet, they won't hold the seasonings that well and you will look silly). Transfer the beans to a large cast iron skillet, baking dish, or baking sheet (use parchment paper if so).
3. Throw on the coconut oil, tamari, red pepper flakes, black pepper, curry powder, turmeric, coriander, cumin, chili powder, sesame seeds, mustard seeds, and nutritional yeast.
4. Place the skillet/dish in the oven and cook for 30 minutes, tossing once halfway through. Gobble up immediately!
There's nothing quite like picking fresh blueberries right off the bush, wouldn't you say? And there's no better way to enjoy the fruits of your labor than with a cobbler. I'm sure we can all agree with that one! Now when it comes to the world of cobblers, I've noticed that they are predominately created in 3 different ways. One way is with a crust, similar to a pie, that's flakey and dense, with a top and a bottom (yum!). Another way is with a more a biscuit-like topping (also fabulous). The final other way is more of a 'cakey' fluffy batter. For this recipe I decided to go the 'cakey' route, because 1) I have so many pie and biscuit recipes in my cookbook and 2) I was in the mood. Knowing me, it's still a recipe that's all my own with results that are unique compared to traditional recipes, although some might say this was pretty darn close to a 'Texas Style' blueberry cobbler. You see, if I had to give you the best description, this creation is best described like so: If a blueberry cobbler and a blueberry muffin had a baby, this would be it. On the bottom you have piping hot blueberries that have burst and melded with tangy lemon zest and lemon juice, creating their very own jelly-like sauce. On top, you have a fluffy, moist, and decadent topping (you can thank the coconut milk for that) with a thin crispy top. The recipe also happens to be incredibly easy with only 10 ingredients. C'mon people. Find your closest u-pick, grab your basket, and get into it.
2. Rinse the berries and drain them well. Transfer 3 cups to a 9" x 13" baking dish, or desired dish similar in size. Add the lemon zest and lemon juice. Toss to mix and spread into an even layer. Set aside.
3. For the batter, cream together the butter and sugar, mixing with a fork. Add the coconut milk and vanilla extract and mix well. Add the flour, baking powder, and sea salt. Mix until just combined and pour over the blueberries hanging out in the baking dish. Sprinkle with additional blueberries and desired amount of sugar on top.
4. Bake for 1 hour, depending on your oven until the top is golden and crispy. Serve immediately as is or with vanilla ice cream or coconut whipped cream.
If you're into making your food look extra pretty like me, feel free to throw a few extra blueberries on top when there are 20 minutes left to cook.
Ok, this has got to be one of my favorite cheap and easy meals. There is just something about this combination that's incredibly satisfying: fluffy, moist chunks of russet potatoes, tossed with a flavorful coating and baked until crispy, wrapped in a warm tortilla blanket with loads of refreshing goodness. Now, usually I like to give you guys some wiggle room with substitutions, but not for these three ingredients: russet potatoes, iceberg lettuce, soft tortillas. The combination of the starchy, fluffy russet potatoes, crispy iceberg lettuce, and the soft texture of a flour tortilla truly *makes* this recipe. As for the aioli, you can simply use any vegan mayo, or a flavored one at that. But the aioli below is not only creamy and rich, but tangy and bursting with flavor from the cilantro and lime juice, a perfect cool contrast to the spiced potatoes. I assure you, after trying this one time, it should become a new stand-by recipe for an easy weeknight dinner or a festive dinner party- buffet style. Promise.
1. Preheat oven to 400 degrees F and line one large baking sheet with parchment paper.
2. Cut the potatoes into bite sized chunks. In a large mixing bowl, combine the potatoes, black pepper, onion powder, garlic powder, chili powder, cumin, nutritional yeast, and flour. Toss and mix well. Pour in the tamari, vinegar, oil and continue to mix and toss until all the pieces are coated thoroughly.
3. Spread the poatoes in an even layer on the baking sheet and cook for 25 minutes. Remove and give one piece a taste. Season with sea salt as needed. Flip with a thin spatula and shake the potatos into an even layer. Bake for an additional 10 to 15 minutes, to get them crispy.
4. While the potatoes are baking, whip up the aioli. First, blend the lime juice, cilantro, jalapeño (if using), sea salt, and nutritional yeast in a small blender. Blend for a minute or two until you are left with a bright green liquid. Transfer to a small mixing bowl and add the mayo. Using a whisk, mix until smooth. Transfer to a squeeze bottle or tightly cover and keep in the fridge.
5. Assemble the tacos by placing on some lettuce, potatoes, sliced red onion, sliced jalapeño, fresh cilantro on a warm, soft tortilla. Drizzle with the aioli and enjoy.
If you look in the refrigerated section of your grocery store, you might be pleasantly surprised to find 'raw' or uncooked soft tortillas! These are the best as you can simply cook them in a pan as needed. They are fresh, so delicious, and also do not have a long list of sketchy ingredients (like most soft tortillas do). Obviously, use whatever you can find but these are ideal.
If you like spicy, go for the jalapeño option in the aioli. The heat from every pepper is different, so maybe give it a taste before deciding on how much to add. I used 3 tablespoons, but that's just me. I don't want any complaints if the aioli is too spicy just because you buggin'.
These cookies remind me of that delectable part of the brownie that I love so very much. You know… when the edges become crispy and chewy? Like that. I've provided just a touch of peppermint extract to boost that seasonal flavor, while crushed peppermint candy canes add another pop of flavor, plus a beautiful crunch on top. I prefer a more chewy cookie, so I go for the longer baking time, but there is no right or wrong. Heck, the raw batter is scrumptious as is. The point being, you can push and pull this recipe in many ways, so have fun! Most importantly, these are a fantastic holiday cookie that anyone would be happy to sink their teeth into. Even the Grinch.
1. Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
2. Combine the vegan butter, granulated sugar, light brown sugar, and sea salt in a mixing bowl. Using a fork or a hand mixer, blend until light and fluffy (if using a fork, this could take a minute). Add the vanilla extract, almond extract, peppermint extract, ground flax meal, and milk. Mix well and set aside.
3. In a separate bowl, sift together flour, cocoa, coffee powder, and baking soda. Mix well. Add the dry to the wet and mix well until the batter is incorporated.
4. Scoop mounds (about 2 tablespoons in size) onto the baking sheets with a good amount of space in between each cookie (about 1 ½ inches at least). Next, spray the tops of the mounds with cooking spray and using your finger or the back of a spoon, gently press the cookie dough mounds flat, helping to shape them into beautiful cookies. You don't have to press them too much, so please take a chill pill. Sprinkle the tops with desired amounts of mini chocolate chips and pop them in the oven. Bake for 10 to 15 minutes, depending on how soft/chewy you like your cookies.
5. Once done, remove from oven. IMMEDIATELY, sprinkle the crushed peppermint sticks on top and gently press in any large pieces of candy cane there may be. This will make sure everything sticks. Let cool for a few minutes, then transfer the cookies to a wire rack to let set, about 10 minutes.
If using smaller baking sheets, you might have to make more than two batches, as the cookies will spread and you'll need more surface area. Just keep the dough covered in the fridge if this is the case.
I found these to be delicious hot out of the oven, once completely cooled, and the next day. Each stage offers different characteristics of enjoyment, so try them all ways! Do note that after about 2 days, they will go soft and taste a bit stale.
In regards to the candy canes, I used a hippy-dippy organic brand from the health food store. This means the sugar is not refined (vegan) and the dyes are made from plants (not chemicals). You can, of course, use whatever kind of candy canes you like- I'm just letting you know what I used.


text:
Shell Defendants File Expert Witness Designations
HOUSTON -- Benzene defendants in a case pending in the U.S. District Court for the Southern District of Texas have claimed in a recent filing that the plaintiffs have yet to designate experts or provide experts reports, despite an Oct. 1 deadline to do so. Brown v. Shell Oil Co., et al., No. 08-00413 (S.D. Texas).
In a Dec. 12 amended designation of expert witnesses, the Shell defendants -- including Shell Oil Co. and Shell Chemical LP -- gave notice that they may call as expert witnesses Ethan A. Natelson, M.D., David Pyatt, Ph.D., Kenneth A. Mundt, Ph.D.
Ben N. …
Subscribe Now Purchase Article for $40.00
Registered User Log In
HarrisMartin's New Jersey Asbestos Litigation Conference
March 03, 2023 - New Brunswick, NJ
Hyatt Regency New Brunswick
HarrisMartin's MDL Conference: Managing Mass Torts, Status of Key Litigations and Lessons Learned
March 29, 2023 - Tucson, AZ
Omni Tucson National Resort


text:
Q: Quickly write a unitary transformation connecting two arbitrary states This is for an introductory QM course. Say, I have pure states $\vert\alpha\rangle$ and $\vert\beta\rangle$. I would like to find a unitary operator that takes me from one to the other. What is the obvious way to do this? I also realize that the constraints are not fully specified but that's fine.
If I try $U = \vert\beta\rangle\langle\alpha\vert$, this seems to do the job but is not unitary. Other approaches seem quite messy e.g. the answer at Unitary transformation from pure unentangled state to pure entangled state (nothing to do with entanglement).
What is an efficient way to find the requisite $U$ given the states in question?

A: To simplify notation and make manipulations easier, let's focus on a finite Hilbert space $H$ that is spanned by a complete orthonormal set {${|\phi_1 \rangle, |\phi_2 \rangle,...,|\phi_N \rangle }$}. Let's look for a unitary operator $U$ that switches two states, and we can take them to be $|\phi_1 \rangle$ and $|\phi_2 \rangle$ without loss of generality. Then:
$$U|\phi_1 \rangle=|\phi_2 \rangle$$
$$U|\phi_2 \rangle=|\phi_1 \rangle$$
$$\langle\Psi |U^{\dagger}U|\Psi \rangle=\langle\Psi |\Psi \rangle$$
By simple analogy to how this would be done in $\mathbb{R}^N$, we can choose:
$$U=|\phi_1 \rangle \langle\phi_2 |+|\phi_2 \rangle \langle\phi_1 |+\sum_{i=3}^N|\phi_i \rangle \langle\phi_i |$$
Using this expression for $U$ in the first three equations, and using the stated facts that the states are orthonormal, i.e. $\langle\phi_i |\phi_j \rangle=\delta_{ij}$, and that this basis set is complete, i.e. $\sum_{i=1}^N|\phi_i \rangle \langle\phi_i |=I$, it is easy to show that this is the correct expression for $U$.

A: More generally, if $\{ | \phi_i \rangle \}$ is a orthonormal basis, and $\{ | \psi_i \rangle \}$ another, then
$$ U: | \phi_i \rangle \mapsto | \psi_i \rangle $$
(or, formally, $U = \sum_i | \psi_i \rangle\!\langle \phi_i |$) is unitary.
So, you just have to find such orthonormal bases with $|\alpha\rangle = |\phi_0\rangle$, $|\beta\rangle = |\psi_0\rangle$. Than can be done e.g. using the Gram-Schmidt process.

redpajama_set_name: RedPajamaStackExchange


text:
Peanut allergy treatment 'lasts up to four years'
By Katie Silver
Health reporter, BBC News
Image source, Thinkstock
An oral treatment for peanut allergy is still effective four years after it was administered, a study has found.
Children were given a probiotic, with a peanut protein, daily for 18 months.
When tested one month later, 80% could tolerate peanuts without any allergic symptoms and after four years, 70% of them were still able to eat peanuts without suffering any side-effects.
Food allergies have risen dramatically in recent decades, with peanut allergy one of the most deadly.
Lead researcher Prof Mimi Tang, of Murdoch Childrens Research Institute in Melbourne, said half the children were consuming peanuts regularly while others were only eating them infrequently.
"The importance of this finding is that these children were able to eat peanuts like children who don't have peanut allergy and still maintain their tolerant state, protected against reactions to peanuts," she said.
Prof Tang said it was the first time a treatment for peanut allergy had been shown to be effective for this long.
The probiotic used is called Lactobacillus rhamnosus, which has been associated with preventing certain allergic symptoms.
When is it safe to eat peanuts?
There is often confusion about when peanuts are safe as the guidelines used to advocate avoidance
Peanuts are now thought to be safe in pregnancy
If there is no family history of allergies or eczema then health officials say peanut butter and other ground or crushed nuts are OK after six months
If there is a heightened risk then parents should consult a doctor
This research suggests careful introduction of peanut may help such children, but parents should not do this on their own
No child under five should eat a whole nut
The Australian research team now wants to assess whether the treatment has improved the children's quality of life, as some 250 million people worldwide are affected by food allergy - a number which has more than trebled in the last 20 years.
Peanut allergy, which is one of the most common causes of death from food allergy, has increased at the greatest rate.
Prof Tang said the findings, published in The Lancet Child & Adolescent Health, suggest "the exciting possibility that tolerance is a realistic target for treating food allergy".
She added: "This is a major step forward in identifying an effective treatment to address the food allergy problem in Western societies."
Give peanut to babies early - advice
Peanut allergy 'cut by early exposure'
Research supports peanut allergy theory


Happy 2012 everyone -- I hope you had a wonderful holiday break! We soldiered through a plague-filled start to the vacation, but eventually recovered and enjoyed the relaxed pace so very much. I also did pretty well on my vacation week to do list and accomplished #1 (except we passed the plague on to my poor mother-in-law), #3 (almost...it will be out by the end of today...yippee!), #4, #5, #10 (oh my goodness I love my new site, feel free to take a peek), #11 (chocolate cake!), #13, #14, and #16.
I hope to knock off the remaining items this month, and will start with #7 (make an editorial plan for Boston Mamas), in a way, today. Over the break, even though I wasn't posting here, I was thinking about editorial on this site. As regular readers might gather, content tends to be organically inspired -- I don't have a firm editorial calendar (for example, specific topics on specific days of the week) and I don't crack the whip with the wonderful women who share words on this site. And while I love organically evolving content, I also feel that for all of our collective enjoyment/utility, I would like to feature more regular voices across a range of verticals. And get a little more organized in general. So today, I'd like to open a call for writers.
If you are interested in contributing to Boston Mamas, please fill out this brief application. In a nutshell, I'm looking for writers who are able to reliably contribute one blog post per month (compensated; either topic assigned by me or writer-pitched and approved) and who clearly enjoy writing and write well (i.e., posts must be thoughtfully crafted and spell checked). I am looking for everyday local moms who love sharing awesome ideas and finds (local or otherwise) and/or thoughtful editorial on deeper matters (e.g., family issues, child development quandaries).
Please note: I get pitched by a lot of businesses that want to guest post in order to promote their businesses. This is not what I am looking for. If you are a business and want to connect with my readership, please take a look at the contact guidelines.
Thanks so much, and I look forward to hearing from you! And please be patient while I sift through the responses. I will need to evaluate options and balance different variables across new and existing contributors, which will no doubt take a bit of tinkering!


text:
Helen G. James Collection
[Photo Album]
This collection is in English.
This collection consists of one nine by six inch green photograph album containing 70 pages of back and white images, mostly snapshots, relating to Helen G. James' United States Air Force career, 1952-1955. The collection also contains James' military and discharge records as well as legal documents from her discharge lawsuit.
This collection consists of one nine by six inch green photograph album containing 70 pages of back and white images, mostly snapshots, relating to Helen G. James' United States Air Force career, 1952-1955. The collection also contains James' military and discharge records as well as legal documents from her discharge lawsuit, and two photographs of a bronze cast sculpture of James' hand, holding her dog tag.
Collection is in original order.
Helen G. James, born and raised in rural Pennsylvania, enlisted in the US Air Force in 1952. Receiving positive performance evaluations, she was promoted from radio operator to crew chief, achieving the rank of Airman Second Class. While stationed at Roslyn Air Force Base, James came under investigation by the Office of Special Investigations (OSI) as part of the "Lavender Scare," the campaign to remove all lesbian and gay people from government employment in the 1950s. She was arrested and discharged as "undesirable" with no severance pay or other benefits. James then moved to California where she got an advanced degree in physical therapy from Stanford University. In 1972, she began teaching in the physical therapy program at California State University at Fresno and in 1989 she went into private practice. During the 1960s James successfully upgraded her status from "undesirable" to "General Discharge under Honorable conditions." As her less than honorable discharge status was always on her mind she successfully sued the US Air Force in January 2018 to have her discharge upgraded to honorable. James is now eligible for all Veterans benefits, including access to heath care for the US Department of Veterans Affairs and burial in a national cemetery.
Arranged and described by Patricia Williams, encoded by Jessamyn Lloyd, 2018.
Patricia Williams
Helen James, Gift, 2018, NASM.2018.0042
Material is subject to Smithsonian Terms of Use. Should you wish to use NASM material in any medium, please submit an Application for Permission to Reproduce NASM Material, available at Permissions Requests.
Helen G. James Collection, NASM.2018.0042, National Air and Space Museum, Smithsonian Institution.
Women in aeronautics Topic Search Smithsonian Collections Search ArchiveGrid
Aeronautics, Military Topic Search Smithsonian Collections Search ArchiveGrid
14390 Air & Space Museum Parkway
NASMRefDesk@si.edu
http://airandspace.si.edu/research/resources/archives/


text:
Corneal Implants Might Make Reading Glasses Obsolete : Shots - Health News For most people, the need for reading glasses is as inevitable as gray hair and wrinkles. Companies are experimenting with corneal implants to improve the ability to focus close up.
Health News From NPR
Treatments & Tests
Health Inc.
Policy-ish
Corneal Implants Might Make Reading Glasses Obsolete
Patti Neighmond
A corneal inlay next to a contact lens. Courtesy of John Vukich hide caption
Courtesy of John Vukich
A corneal inlay next to a contact lens.
For Lori Bandt, who works as a medical technician and an EMT in a suburb of Madison, Wis., the print on vials of medication has become so difficult to read that if she forgets her reading glasses she has to resort to having a younger EMT worker read the directions. The 45-year-old says: "I'm just stuck."
And she's hardly alone: 1 in 5 Americans needs reading glasses or bifocals because of presbyopia. With age, the formerly pliable lens of the eye starts to harden. That makes it harder for muscles to squeeze the lens to focus on nearby objects.
Shots - Health News
Eye Phone? Your Next Eye Exam Might Be Done With Your Phone
But eye doctors are trying to come up with options for people like Bandt. Her doctor, Dr. John Vukich, is one of them. The corneal inlay, called KAMRA, is a flexible doughnut-shaped ring that is surgically inserted into the eye and creates a sort of artificial pupil. He is working as a consultant to the company marketing the implant.
The surgical procedure uses a laser to make a small incision in the very front of the cornea, where the ring is placed. The results with a corneal inlay are "immediate," says Vukich, restoring near vision right away. And there isn't much down time for patients. He says the procedure is far less complicated and invasive than LASIK.
The KAMRA corneal inlay has been used in Europe since 2011, and is also being used in South America and Asia.
Bionic Eye Opens New World Of Sight For Blind
But members of an FDA advisory panel have raised concerns about the safety of the device. At the committee's meeting in June, the company presented data from a 36-month trial that found that 83 percent of the 478 patients enrolled achieved visual acuity of at least 20/40 or better.
However, that did not include 44 patients who dropped out of the study and had the corneal inlays removed. Most of those patients, 86.4 percent, said the device didn't improve their vision like they expected.
Had the patients been included, the device's efficacy rate would have dropped to 75.8 percent. Officials also noted that even after removal of the inlay, some patients still had hazy vision or fluid buildup in the cornea.
Embryonic Stem Cells Restore Vision In Preliminary Human Test
The FDA advisory panel determined that the device was effective, voting 7 to 1 in favor. But when it came to safety, it voted 4 to 5 against the inlay. The FDA hasn't decided whether it will approve KAMRA, but it often follows the advice of its advisory committees.
The fact that some patients had vision problems after the inlays were removed is a problem, says Dr. Anne Sumers, an ophthalmologist and spokesperson for the American Academy of Ophthalmology. "This is the windshield of the eye, and the windshield of the eye needs to be crystal clear like your car windshield," she says. "If there's haze or fluid in it, it's not crystal clear."
Even so, the technology has great potential, says Sumers, and might prove a reasonable option for aging boomers in the near future.