text:
INTERVIEW: Paul Cornell and Emma Vieceli talk 'The Modern Frankenstein'
09/19/2021 09/20/2021 - by William Tucker
The Modern Frankenstein is published by the Magma Comix imprint of Heavy Metal Magazine. One of our contributors followed and reviewed the 5 issue series upon release. Contributor Will Tucker interviewed writer Paul Cornell and artist Amma Vieceli to discuss the series. Topics discuss how the comic came to be, the challenges of horror comics, and the dangers of complicity. The Modern Frankenstein is available now, and the trade is available in stores from September 28th.
BUT WHY THO: Please describe how this series first came to fruition?
PAUL CORNELL: I pitched The Modern Frankenstein to Denton J. Tipton (Publisher of Magma Comix) just before his move from another publisher, so he took it with him to Magma Comix. I'd always thought that the Frankenstein story became more relevant with every passing day, in that the bicameral nature of social media demands we take one side of just two. So I wanted a Frankenstein who had the best ethics in mind but show how his extremism ignores a lot of what human beings actually need to exist. I believe this type of personality can often be seen in people like CEOs of major companies—all brain, no empathy. So I wanted James to be persuasive, just like how Peter Cushing's Frankenstein in the Hammer movies is portrayed as an antihero who genuinely wants the best for the world. I'd always wanted to work with Emma Vieceli, who's an old friend, and I could see her style—erotic, horrific, poetic—being perfect to make this a proper horror romance.
EMMA VIECELI: I came on board when Paul reached out and pitched the series to me. We've been friends for many years now, and we'd wanted to work together for a long time, and here was a project that was really the right fit! I loved the twisted, human story and leapt at the chance to work with him and the team, and with an exciting new imprint!
BUT WHY THO: How well does the medical sub-genre fit a horror series?
EMMA VIECELI: Better than a lot of us would probably want to admit! We are blessed to live in a time of progress and medical science wonders. But, the road to discoveries that we take for granted, now and in the future, offer so much scope for twisted storytelling. Somehow the clinical and healing face of medicine makes the notion of its dark side scarier by contrast.
PAUL CORNELL: I had gall bladder problems a couple of years ago. Write what you know, they say (wrongly)! But many of us are now experiencing first-hand how real the medical horror genre can be.
BUT WHY THO: A word that reoccurs throughout the series is "complicity." Was this a theme you wanted to explore from the start? Why did you land on this theme?
PAUL CORNELL: The idea of complicity applies to all of us, all the time, these days because we can decide how much we know about the most terrible things, or we can settle on entirely the wrong things to be angry about.
EMMA VIECELI: True horror, for me, is what we might see in ourselves. How far we can be twisted or influenced and what we can do in those circumstances. In that way, Elizabeth in this story is living a true horror by my standards. Not just surrounded by horror but partaking in it, living it, choosing it. And while James could always have justified his actions because his goal and his boundaries never moved, Elizabeth not so much. She'll always know what she did. That complicity is what intrigued me about the story when we started and what still fascinates me now.
BUT WHY THO: What was the creative process like? Were the script and visuals created in tandem, or was there a back and forth?
PAUL CORNELL: It took an issue of the comic or so for me to anticipate and write for Emma's re-panelling of scripts, but that's a part of the comics process I always enjoy. I imagine my beats going in certain places, but I love to see an artist put them elsewhere, because the artist is always right, and Emma was very right, and made the song of the comic a real duet.
EMMA VIECELI: Well, for issue one, we had to find our footing. I assumed I was working from a final script, and I hadn't realized that Paul was still looking to adjust the scripts to what I made. So, he was making the script really fit the interpretation on the page! As such, issue one was a real 'oh' moment, but from that point on, the system worked great. So Paul would script, and I would comic that onto the page, adding in any tweaks or panels that I felt could best show his story. And then he'd take another look at the script and see what could be tweaked to best fit the layouts I had gone for. And then of course Pippa and Simon sprinkled magic over the pages to get them coloured and lettered.
BUT WHY THO: What are the unique challenges of creating a horror story in a comic medium?
EMMA VIECELI: I've never worked in horror before, so for me, it was a challenge. But, for me, it was about bringing out the under-the-surface horror and showing it on the page. Especially when you have characters who are largely unaffected on the surface by the actions they're taking…and the toll is paid later. I used tone work and texture a lot as I inked to try and convey subtext. When it came to the on-the-page horror, for me it was the challenge of 'but how WOULD a torso look if it had been torn in two?' I tend to work in clean lines and not use lots of solid shadows and blacks, so I was left trying to work out how to make line art convey the horror elements, knowing that Pippa's colour work would complement it.
PAUL CORNELL: Well, the challenge is showing the horror in the right places, not telling, and not relying on bloodletting, because that always falls flat in comics and it's much better to disturb. This is a comic I'm very proud of, and I'm so pleased to have worked with this team.
The Modern Frankenstein is available in trade format from September 28th.
William Tucker( Contributing Writer - Comics, Film/TV )
Screenwriter with a love of comics and movies. Once referred to Wuthering Heights as "the one with the Rabbits."


text:
THE RECIPE DECK

JOANNA PRUESS

PHOTOGRAPHY BY BATTMAN

**SKYHORSE PUBLISHING**
Copyright © 2013 by Joanna Pruess

Photography copyright © 2013 by Battman

All Rights Reserved. No part of this book may be reproduced in any

manner without the express written consent of the publisher, except

in the case of brief excerpts in critical reviews or articles. All inquiries

should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th

Floor, New York, NY 10018.

Skyhorse Publishing books may be purchased in bulk at special

discounts for sales promotion, corporate gifts, fund-raising, or

educational purposes. Special editions can also be created to

specifications. For details, contact the Special Sales Department,

Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY

10018 or info@skyhorsepublishing.com.

Skyhorse® and Skyhorse Publishing® are registered trademarks of

Skyhorse Publishing, Inc.®, a Delaware corporation.

Visit our website at www.skyhorsepublishing.com.

10 9 8 7 6 5 4 3 2 1

Library of Congress Cataloging-in-Publication Data is available on file.

ISBN: 978-1-62636-154-6

All photography by Battman, except for istockphoto image for

Bratwursts and Sauerkraut, Plum Clafoutis, Ginger-Spice-Topped Peach

Cobbler, and shutterstock image for fish stock.

Printed in China

"One is considered fortunate nowadays if by chance one of these iron utensils is handed down to them from the second to the third generation. It is on account of these wonderful Cast Iron utensils that you have such fond recollections of the rich, juicy steaks and chops your grandmother used to serve."

**_—Aunt Ellen_**

## **Author's Note**

If the economy has a bright side, it's that this austere climate has brought people back to their kitchens and dining tables. Today we are participating more in our food choices and once again entertaining friends and family at home, often in more relaxed settings. And "the more people cook, the healthier they are," says Michael Pollan, the award-winning author of _In Defense of Food_ (Penguin Press, 2009).

I believe many of us want to recapture a sense of community and sharing that may have been lost. Cast iron cooking is both a simple and rewarding way to start, as I hope you discover in this book.

—Joanna Pruess

## **Mom's Mac and Cheese with Bacon**

½ pound uncooked elbow macaroni, cellentani, or other tubular pasta

¼ pound thick-sliced lean bacon, cut crosswise into ½-inch pieces

1 medium yellow onion, peeled and diced

1 to 2 tablespoons unsalted butter

3 tablespoons unbleached allpurpose flour

3¼ cups whole milk

4 cups (1 pound) shredded sharp Cheddar cheese

1 teaspoon salt or to taste

1 teaspoon paprika

Freshly ground black pepper

½ cup grated Parmigiano-Reggiano cheese

⅓ cup panko bread crumbs, found in the Asian food section of supermarkets

Preheat your oven to 350°F. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes; drain and set aside.

Meanwhile, put the bacon in a 10-inch Dutch oven or skillet and cook it over medium heat for 3 minutes. Stir in the onions and continue to cook until they are golden and the bacon is cooked through.

Add enough of the butter so you have 3 tablespoons of fat in the pan. When it has melted, stir in the flour and cook until lightly colored, about 3 minutes, stirring constantly. Whisk in the milk and bring to a boil, stirring until smooth. Reduce the heat and simmer for 10 minutes or until the sauce thickens, stirring occasionally. Add 3 cups of the cheese and stir until it has melted. Stir the macaroni and season with paprika, salt, and pepper to taste.

Combine the remaining cup of Cheddar, the Parmigiano-Reggiano, and panko crumbs in a bowl. Spoon the mixture over the macaroni and bake for 30 minutes or until the top is golden brown.

## **My Favorite Deep-Dish Vegetarian Pizza**

1 pound pizza dough, defrosted in the refrigerator if frozen (see the recipe notes on page 42)

2 tablespoons olive oil

1 small yellow onion, peeled and thinly sliced crosswise

1 cup Italian tomato pasta sauce

2 large cloves garlic, peeled and minced

2 cups small broccoli florets, cooked

½ cup (2 ounces) sun-dried tomatoes in oil, blotted on paper towels and thinly sliced

⅓ cup (2 ounces) pitted oil-cured olives, chopped

1½ teaspoons dried oregano, crushed

Pinch of red pepper flakes, crushed (optional)

2 cups (½ pound) shredded low-moisture mozzarella

1 (6.5-ounce) jar marinated and quartered artichoke hearts, drained and blotted on paper towels

2 tablespoons grated Parmigiano-Reggiano

2 tablespoons julienned fresh basil leaves

Preheat your oven to 500°F. Heat a 10-inch cast iron skillet over medium-high heat until hot but not smoking, 3 ½ to 4 minutes. Add 1 tablespoon of the oil and the onions and sauté about 3 minutes; remove with a slotted spoon to a bowl. Wipe out the skillet and brush the bottom and sides with oil.

Work the dough into a disc about 12 inches in diameter. Lay it in the skillet and gently push it up the sides. If the dough extends over the edges, trim it even with the pan.

Ladle on the sauce, spreading it with a spatula to within ½ inch of the edges; add the garlic, onion, broccoli, sun-dried tomatoes, and olives followed by the oregano, pepper flakes, and finally the mozzarella. Bake for 15 minutes; then add the artichoke hearts, sprinkle on the Parmigiano-Reggiano, adjust the heat down to 400°F, and cook until the cheese is bubbling and golden brown, 8 to 10 minutes.

## **Croque Monsieur**

4 slices firm white bread

2 tablespoons softened unsalted butter

4 ounces thinly sliced Swiss cheese (4 slices), preferably Gruyère or other imported cheese

2 ounces thinly sliced boiled or baked ham (2 slices)

Dijon mustard

Heat a cast iron grill pan or griddle over medium heat until hot but not smoking. Butter one side of each piece of bread. Lay the slices on a cutting board with the buttered sides down. Divide the cheese evenly among the four slices (you may have to fold the slices in half to fit the bread). Put ham on two slices, spread each with a generous teaspoon of Dijon mustard, and then put the remaining two cheese-covered slices on top.

Put the sandwiches in the grill pan and cook for 1 minute, pressing lightly with a spatula; then turn and cook the other side for 1 minute. Turn the sandwich back over, cook for 1 minute or until the toast is golden brown; turn again and cook until both sides are golden, rotating them about a quarter turn from where the original grill marks are to finish cooking and create those attractive cross-hatch grill marks. Remove the sandwiches from the grill, cut them into halves, and serve.

## Clam-and-Corn Fritters

2 (6-ounce) cans minced clams (about ⅔ cup), drained, reserving ¼ cup clam broth

⅔ cup defrosted frozen or canned corn kernels, drained

¼ cup finely chopped cilantro leaves

2 tablespoons finely chopped scallion, including green parts + 1 tablespoon for the sauce

1 tablespoon finely chopped roasted red bell pepper (from a jar is fine)

1 large egg, beaten

¼ cup buttermilk or whole milk

½ cup unbleached all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

Pinch of cayenne

Canola or vegetable oil, for frying

Turn your oven on to warm. Line a baking sheet with paper towels.

In a bowl, blend the clams, corn, cilantro leaves, 2 tablespoons of the scallions, and the cayenne. Stir in the egg, reserved clam broth, and buttermilk.

In a separate bowl, combine the flour, baking powder, salt, and cayenne; stir them into the egg-milk mixture just until smooth.

Heat a large cast iron skillet over medium-high heat until hot but not smoking, 3½ to 4 minutes. Pour in enough oil to measure about ⅛ inch deep. Spoon the mixture by rounded tablespoons into the skillet, flattening slightly with a spatula, and cook until golden brown, about 2 minutes. With a metal spatula, turn the fritters and fry the other side for about the same time; transfer them to the baking sheet in the oven to keep warm. Continue until all the fritters are cooked.

## **Mini Cast-Iron Skillet Cornbread**

¾ cup coarsely ground yellow cornmeal

¼ cup unbleached all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

½ teaspoon salt

½ cup defrosted frozen or canned corn kernels, drained

2 tablespoons chopped pickled jalapeño peppers

½ cup buttermilk

5 tablespoons melted unsalted butter

1 large egg

Preheat your oven to 450°F. Put a 6-inch cast iron skillet in the oven for 15 minutes to heat. Meanwhile combine the cornmeal, flour, sugar, baking powder, and salt in a bowl. Stir in the corn and jalapeños. In a separate bowl, whisk together the buttermilk, 4 tablespoons of the butter, and the egg; stir the wet mixture into the dry ingredients until just blended.

Remove the skillet from the oven, brush with the remaining tablespoon of butter, and spoon in the batter, smoothing the top with a metal spatula. Bake until the top of the cornbread is golden and a toothpick inserted in the center comes out clean, 23 to 25 minutes. Remove, and let stand on a rack for a few minutes before inverting (or serve the cornbread out of the pan). Serve with softened butter.

## **Sweet and Tangy Glazed Carrots with Cranberries**

1½ pounds young carrots, peeled, or large carrots cut lengthwise into quarters and widthwise into halves

1 tablespoon canola or vegetable oil

1 teaspoon salt

½ cup good-quality chicken stock

1 tablespoon unsalted butter

¼ cup dried cranberries

2 tablespoons thyme honey or other variety

2 tablespoons sherry or white wine vinegar

1 tablespoon finely chopped flat-leaf parsley

Combine the carrots, oil, and salt in a bowl. Heat a cast iron skillet large enough to hold the carrots in a single layer over medium heat until just hot, about 3½ minutes. Scrape the carrots into the pan oil and cook for 2 minutes, stirring once or twice. Stir in the stock and butter, cover the skillet, reduce the heat to low, and cook for 15 minutes or until the carrots are almost tender when pierced with the tip of a knife.

Remove the lid and stir in the cranberries, honey, and vinegar. Bring to a boil and cook until the liquid reduces to glaze the carrots, about 5 minutes, shaking the pan occasionally. Stir in the parsley and serve.

## **Zucchini Pancakes**

1 pound zucchini, trimmed and coarsely grated by hand or in a food processor

Coarse or kosher salt

2 large eggs, beaten

1 cup chopped scallions, including most of the green parts

⅓ cup chopped fresh dill or 1½ tablespoons dried dillweed

⅓ cup chopped fresh mint or flat-leaf parsley

Freshly ground black pepper

½ cup unbleached all-purpose flour

½ cup crumbled feta cheese

½ cup pine nuts

Olive oil, for frying

Red Pepper-Yogurt Sauce (separate card)

In a colander, toss the zucchini with about ½ tablespoon of salt and drain for 20 to 25 minutes. Meanwhile, prepare the Red Pepper–Yogurt Sauce, if using, and set aside.

Working in batches, squeeze the zucchini with your hands to remove as much moisture as possible, then transfer it to a kitchen towel or several layers of paper towels and squeeze again. In a bowl, combine the zucchini, eggs, scallions, dill, mint or parsley, about ½ teaspoon of salt, and a generous amount of pepper, and mix well. Stir in the flour, then add the feta, and stir to blend. Stir in the pine nuts.

Preheat your oven to 300°F. Line a baking sheet with paper towels and put it in the oven. Heat a 12-inch cast iron skillet or griddle over medium-high heat. Add enough oil to coat the bottom of the pan. Drop the zucchini mixture by generous soup-spoonfuls into the skillet (about 3 tablespoons) and flatten with the back of a spatula into 3-inch discs, cooking only as many pancakes as will fit comfortably without crowding. Fry until golden brown, 2½ to 3 minutes, then turn and fry the other side for the same length of time. Transfer the pancakes to the baking sheet to keep warm while frying the remaining pancakes.

## **Red Pepper–Yogurt Sauce**

1 large roasted red bell pepper (from a jar is fine), blotted dry

1 clove garlic, peeled

¼ teaspoon salt

2 tablespoons Greek-style (thick) plain yogurt

1 tablespoon extra-virgin olive oil

2 tablespoons chopped fresh mint leaves

In the jar of an electric blender or food processor, purée the bell pepper, garlic, and salt until smooth. Scrape into a small bowl and stir in the olive oil. Add the mint just before serving.

## **Brussels Sprouts with Bacon and Pistachios**

1 pound Brussels sprouts, outer leaves removed, cored and quartered lengthwise

Kosher salt

3 slices thick-cut bacon, diced (about 4 ounces)

Leaves from 2 sprigs fresh thyme, chopped

¼ cup (2 ounces) shelled pistachios

Freshly ground black pepper

Bring a pot of salted water to a boil. Add the Brussels sprouts and cook until just tender, about 3 minutes. Drain, rinse under very cold water to stop the cooking, and blot dry on a clean towel.

Meanwhile, put the bacon into a large cast iron skillet, and cook over medium heat until most of the fat is rendered, 3 to 4 minutes, stirring often. Add the thyme, Brussels sprouts, and pistachios and cook until heated through, turning often. Season to taste with salt and pepper, and serve.

## Oven-Roasted Asparagus with Macadamia Nuts

1 pound medium asparagus, woody ends snapped off

1 tablespoon extra-virgin olive oil

Coarse sea or kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

2 tablespoons chopped macadamia nuts

1 teaspoon grated lemon zest

Preheat your oven to 450°F.

Heat a 10-inch cast iron skillet over medium-high heat until hot but not smoking, 3½ to 4 minutes. Add the asparagus, oil, about ½ teaspoon salt, and black pepper to taste, and shake to coat evenly. Place the skillet in the oven, and roast until the stalks are bright green and crisp-tender with little char spots, about 10 minutes (or longer if you prefer them softer), shaking the pan occasionally.

Meanwhile, melt the butter in a small skillet over medium heat. Add the macadamias and cook until lightly browned, 2 to 3 minutes, watching that they don't burn. Stir in the lemon zest and keep warm over low heat.

When the asparagus are cooked, pour on the macadamia nuts and butter, turning to coat the stalks evenly, and serve.

"We may dine in two or three languages as Irvin Cobb says, and get thin and willowy (on chicken and croquettes and Mexican Chili), but a wise and solemn gentlemen rises to remark that the world is going to the dogs (on canapes and spaghetti), and that something ought to be done to bring back the delectable cooking of our mothers and grandmothers."

2 pounds pea or navy beans, rinsed and picked over

1 tablespoon salt or to taste

½ pound thick sliced bacon, finely diced

2 tablespoons bacon fat or vegetable oil

1½ cups chopped yellow onions

2 chipotle chiles in adobo sauce, finely chopped

⅓ cup Dijon mustard

⅓ cup firmly packed dark brown sugar

1 (18-ounce) jar high-quality smoky barbecue sauce

Boiling water

Put the beans in a large cast iron Dutch oven with enough water to cover. Bring to a boil and cook for 3 minutes; turn off the heat, cover, and let them stand for 1 hour. Drain, cover again with water, add salt, and bring to a boil for 5 minutes, then reduce the heat to a simmer, cover, and cook for 30 minutes more. Remove from the heat, pour the beans and their liquid into a large bowl, and let them stand in the liquid until cooled.

Meanwhile, preheat your oven to 250°F.

Sauté the bacon in the Dutch oven over medium heat until it is crisp, turning often. Remove, blot on paper towels, and set aside. Reserve 2 tablespoons of fat in the pot, or add enough oil to make 2 tablespoons, and heat over medium-high heat. Add the onions and sauté until golden brown, 3 to 4 minutes.

Drain the beans and combine them with the bacon, onions, chipotle chiles, mustard, brown sugar, and barbecue sauce. Add enough boiling water to just cover the beans, cover the pot, and bake for 4 hours. Remove the lid for the last 30 minutes of cooking time, or until the liquid is reduced and the beans are very tender. Taste to adjust the seasonings, adding salt if needed. Let them stand for 15 minutes before serving.

## Oven-Roasted Chicken with Pan Gravy

1 (3½-pound) frying chicken, with neck, giblets, and extra fat removed

Kosher or coarse salt and freshly ground black pepper

2 sprigs fresh rosemary

2 sprigs fresh thyme

½ lemon

2 tablespoons unsalted butter

1 large yellow onion, peeled, cut in half crosswise first, and then quartered

1 large stalk celery, trimmed and coarsely chopped

1 medium carrot, peeled and coarsely chopped

¼ cup dry white wine, such as sauvignon blanc

½ cup chicken stock, heated

2 tablespoons chopped flat-leaf parsley

Rinse the chicken inside and out and pat dry. Season the cavity with salt and pepper, add the rosemary and thyme, and squeeze in the lemon juice. Put the lemon half inside the cavity, and refrigerate the chicken on a cake rack over a plate overnight, or for at least 8 hours.

Preheat your oven to 450°F. Remove the chicken from the refrigerator and let it return to room temperature; tie the legs together with string, turn the wingtips under, and pat the chicken dry again.

Melt the butter in a 10-inch cast iron skillet over medium-high heat. Lay the chicken breast-side up in the pan, transfer it to the oven with the legs facing toward the back, and roast for 10 minutes. If using the vegetables, scatter them around but not under the chicken, baste with the pan juices, and sprinkle on a generous amount of salt. Continue roasting until the skin is a rich golden brown, turning the vegetables a couple of times. Begin testing the chicken for doneness after 55 minutes. If the juices run clear when the flesh is pricked deep in the thigh joint, it is done.

Transfer the chicken to a heated platter to rest for 10 to 15 minutes while finishing the gravy, if serving.

## Old-Fashioned Buttermilk Fried Chicken

1 (3- to 3¼-pound) frying chicken, skin and extra fat removed

2 cups buttermilk

2 tablespoons Tabasco or other hot sauce

2 teaspoons salt

1 teaspoon each dried tarragon, thyme, and garlic powder

1½ cups unbleached all-purpose flour

Salt and freshly ground black pepper

4 cups cornflakes, finely crushed (about 1 cup crushed crumbs)

1 cup grated Parmesan cheese

Peanut, grapeseed, or canola oil, for frying

Remove and discard the wings, if desired. Cut the breast into two or three pieces and, if the thighs are large, cut them in half. Combine the chicken, buttermilk, Tabasco sauce, tarragon, thyme, and garlic powder in a 1-gallon resealable plastic bag, turning to coat all sides; seal and refrigerate for at least 8 hours or overnight.

Preheat your oven to 450°F. Spray a wire rack with nonstick vegetable spray and put it on a baking sheet covered with aluminum foil in the oven. Heat a 12-inch cast iron skillet over medium-high heat 3½ to 4 minutes.

Drain the chicken in a strainer or colander and discard the buttermilk. Combine the flour with the salt and pepper in a large bowl. In another bowl, combine the cornflakes and cheese. Pour enough oil into the skillet to cover the bottom by ⅛ inch.

Dip the chicken in the flour mixture. Roll the chicken pieces in the crumbs, and fry until light golden brown on both sides, 4 to 5 minutes per side. Using tongs, transfer the chicken to the oven and bake until cooked through, 20 to 25 minutes, or when an instant-read thermometer reads about 170°F when inserted into the thickest part of the meat next to the bone.

## Turkey Casserole

2 tablespoons unsalted butter

2 tablespoons canola or vegetable oil

2 medium carrots, peeled and diced

1 large stalk celery, trimmed and diced

1 medium yellow onion, peeled and diced

4 ounces white mushrooms, wiped, trimmed, and sliced

1 cup frozen pearl onions, defrosted

Salt and freshly ground black pepper

2 tablespoons finely chopped flat-leaf parsley

1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves

1 pound cooked turkey, cut into bite-size pieces (about 4 cups)

1 cup frozen petite peas, defrosted

Preheat your oven to 450°F. Position the rack in the middle of the oven.

Heat the butter and oil in a deep 10-inch cast iron skillet or Dutch oven over medium-high heat until hot. Add the carrots, celery, and yellow onion, and cook until lightly browned, 5 to 6 minutes. Add the mushrooms and pearl onions, and, stirring frequently, cook until the pearl onions are lightly browned, 5 to 6 minutes more.

Stir in the flour and cook until a pale golden color, 1 to 2 minutes. Pour in the stock, stir until blended, and bring to a boil, stirring constantly; then reduce the heat and simmer until the sauce thickens, about 3 minutes. Add the turkey and return the liquid to a boil. Stir in the peas, parsley, and thyme, season to taste with salt and pepper, and keep warm over low heat.

## **Stuffed Peppers with Moroccan Lamb**

Canola or vegetable oil

4 large bell peppers (any color)

1 pound ground lamb

½ cup uncooked couscous

½ cup drained canned plum tomatoes, finely chopped

⅓ cup finely chopped prunes

¼ cup slivered blanched almonds, toasted in a 350°F oven until lightly browned

2 cloves garlic, peeled and minced

1 small yellow onion, peeled and finely chopped

2 tablespoons chopped cilantro leaves + chopped leaves to garnish

1½ teaspoons salt

1 teaspoon ground cumin

1 teaspoon ground ginger

½ teaspoon freshly ground black pepper

⅛ teaspoon cayenne

Lightly brush a deep cast iron skillet, large enough to hold the peppers in a single layer, with oil. Preheat your oven to 350°F.

Slice the tops off the peppers (about ¾ inch down), and set them aside. Remove the seeds and membranes; if necessary, cut a very thin slice from the bottom of each pepper so they stand level.

In a bowl, mix together the lamb, couscous, tomatoes, prunes, almonds, garlic, onion, cilantro, salt, cumin, ginger, and black and cayenne peppers. Fill the peppers, replace the tops, and brush them with oil.

Put the peppers in the skillet, cover loosely with foil, and bake until the lamb is cooked through, the peppers are tender, and the skin starts to brown, 60 to 75 minutes, depending on how thick the walls of the peppers are. Remove the tops and run the peppers under the broiler to lightly brown the meat, about 5 minutes. Remove the skillet, re-cover the peppers, and let them stand for at least 10 minutes. Sprinkle with the chopped cilantro, and serve with Cucumber-Yogurt-Mint Sauce, if desired.

## **Cucumber-Yogurt-Mint Sauce**

1 small cucumber, peeled, seeded, and finely diced

1 cup thick Middle Eastern–style plain yogurt

Salt and freshly ground black pepper

Chopped mint leaves, to garnish

In a small bowl, combine the cucumber, yogurt, and salt and pepper to taste.

## **Provençal Lamb Stew**

2 tablespoons olive oil

3 pounds lamb shoulder chops, about 1-inch thick, blotted dry (about 6)

Salt and pepper

1 large yellow onion, peeled and thinly sliced crosswise

1 each red and green bell peppers, seeds and membranes removed, and chopped

2 large cloves garlic, minced

1 cup beef stock

1 (14-ounce) can imported Italian tomatoes, undrained and coarsely chopped

1 rosemary sprig + sprigs for garnish

2 medium zucchini, cut in half lengthwise and sliced

1 small eggplant, peeled and diced

½ pound boiling potatoes, preferably yellow, peeled and diced

¼ cup pitted small oil-cured black olives

¼ cup julienned fresh basil leaves or finely chopped flat-leaf parsley

Preheat your oven to 350°F.

Season the lamb chops with salt and pepper. Heat a 10-inch cast iron Dutch oven over high heat until hot but not smoking. Add the oil and the lamb chops, two at a time, and brown for 3 to 4 minutes on each side. Trim off the large pieces of fat and discard.

Transfer chops to a bowl and saute onions and peppers over medium-high heat until the onions are golden. Stir in the garlic and cook for 30 seconds. Pour in the stock and stir up any browned bits. Add the tomatoes and rosemary, return the lamb to the pot, and bring to a boil; cover and transfer the pot to the oven to cook until the meat is almost fork-tender, about 1 hour.

Remove the pot from the oven. Add the zucchini, eggplant, and potatoes, return it uncovered to the oven, and cook until the vegetables are tender, about ½ hour. Stir in the olives and basil or parsley and garnish with rosemary.

## All-American Short Ribs

4 pounds bone-in beef short ribs, blotted dry

Salt and pepper

2 tablespoons grapeseed or canola oil

2 medium carrots, peeled and diced

1 medium yellow onion, peeled and diced

1 large stalk celery, trimmed and diced

1 tablespoon minced garlic

½ cup bourbon

1½ cups beef stock

1 (14-ounce) can diced tomatoes, undrained

½ cup dark or light molasses

3 large sprigs fresh thyme or 1 tablespoon dried leaves

2 bay leaves

2 tablespoons chopped flat-leaf parsley, to garnish

Preheat oven to 350°F. Season the short ribs with the salt and pepper. Heat a large cast iron Dutch oven over high heat 3½ to 4 minutes. Pour in 1 tablespoon of the oil and, working in batches, add as many ribs as can fit comfortably in the bottom of the pan; sear them on all sides. Transfer ribs to a bowl and continue until all the ribs are cooked.

Drain all but 1 tablespoon of fat from the pan. Stir in the carrots, onion, and celery and sauté over medium-high heat until lightly browned. Stir in the garlic, cook for 30 seconds, and then pour in the bourbon and boil over high heat until almost evaporated. Add the stock, tomatoes, molasses, thyme sprigs, and bay leaves; return the ribs to the pot and bring to a boil. Cover the pot and transfer it to the oven to braise until the meat is fork-tender, 1½ to 2 hours.

Remove the pot from the oven. Using tongs, transfer the short ribs to a bowl. Pour the liquid through a strainer into a fat separator. Return the meat and strained vegetables to the pot, cover, and set aside. Once the liquid has separated, discard the fat, and stir the liquid into the pot. If the sauce is too thin, gently boil to reduce and slightly thicken it. Season to taste with salt and pepper. Discard the bay leaves and thyme stems, sprinkle with parsley, and serve.

## Korean-Braised Short Ribs ( _Kalbi-jim_ )

1 tablespoon canola or vegetable oil

Salt and pepper

5 to 6 pounds bone-in beef short ribs, blotted dry

1 cup soy sauce

½ cup sake

¼ cup mirin

¼ cup toasted sesame oil

¼ cup sesame seeds

2 teaspoons dried red chile flakes

2 teaspoons freshly ground black pepper

2 bunches scallions, including most of the green parts, chopped

1 head garlic (8 to 12 cloves) peeled and crushed or chopped

1 tablespoon minced ginger root

2 cups water

2 or 3 small or 1 large boiling potato

2 large carrots

2 medium onions

3 cups boiled rice, as accompaniment

Preheat your oven to 350°F.

Heat a large cast iron Dutch oven over medium-high heat 3½ to 4 minutes. Add oil to cover the bottom of the pan and as many short ribs as will fit in comfortably; sear them until browned on all sides. With metal tongs, remove the ribs to a bowl and continue with the remaining ribs, adding more oil if needed, until all the ribs are browned. Return the ribs to the pot. Add the soy sauce, sake, mirin, sesame oil, sesame seeds, chile flakes, black pepper, scallions, garlic, ginger, and water, and bring to a boil. Cover the pot and transfer it to the oven to cook until the meat is almost tender, 1½ to 2 hours.

Peel and cut the potatoes, carrots, and onions into 1-inch chunks. Once the meat is tender, add the vegetables to the pot and gently stir. Cook another 30 to 45 minutes until the vegetables are tender and the meat begins to fall off the bones. Remove the pot from the oven and strain the liquid into a fat strainer. Return the meat and vegetables to the pot, cover, and set aside until the liquid is separated. Discard the fat; return the liquid into the pot, and gently boil to reduce and slightly thicken the gravy, 15 to 30 minutes.

## **My Favorite Chili**

3 tablespoons canola or vegetable oil

1 large yellow onion, peeled and finely chopped

1 large green bell pepper, seeds and membranes removed, and chopped

2 large cloves garlic, peeled and minced

1 to 2 jalapeño peppers, seeds and membranes removed, and minced

1¼ pounds well-trimmed beef round or venison, cut into ½-inch cubes

¾ pound ground pork

1 (28-ounce) can crushed Italian tomatoes

3 tablespoons ground chili powder, or to taste

2 tablespoons ground cumin

2 tablespoons Worcestershire sauce

2 teaspoons red wine vinegar

½ teaspoon cayenne, or to taste

2 teaspoons salt, or to taste

Freshly ground black pepper

1 (10-ounce) can red kidney beans, rinsed and drained

3 tablespoons masa harina or fine cornmeal, mixed with a little water into a smooth paste

1 bunch scallions, trimmed and sliced crosswise, including most of the green parts

Heat a large cast iron Dutch oven over medium heat 3½ to 4 minutes. Add the oil and stir in the onion, bell pepper, garlic, and jalapeños; cook, stirring occasionally, until the onion is tender, 3 to 4 minutes. Add the cubed and ground meat and continue cooking until the pork is no longer pink, 4 to 5 minutes, breaking the pork into small pieces with a wooden spatula. Stir in the tomatoes, chili powder, cumin, Worcestershire sauce, vinegar, cayenne, and salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat to medium-low, and continue to cook the chili uncovered until the meat is tender, 45 minutes to an hour, stirring occasionally. The stew should be fairly thick. Stir in the kidney beans and _masa harina,_ if using, and heat through. Serve garnished with sliced scallions.

## **Bratwursts and Sauerkraut**

2 tablespoons canola or vegetable oil + oil to sauté the bratwursts

5 ounces (about 1 cup) thick-sliced bacon, cut into ½-inch cubes

2 large yellow onions, peeled and sliced

12 ounces (1½ cups) lager or German-style beer

1 large sweet apple, such as an Empire or Gala, peeled, cored, and grated or finely chopped

10 juniper berries, bruised

2 bay leaves

1 tablespoon firmly packed light brown sugar

2 teaspoons caraway seeds

Salt and freshly ground black pepper

2 pounds sauerkraut, drained, rinsed, and squeezed dry

12 bratwursts

Coarse-grained mustard

Heat a large, cast iron Dutch oven or deep skillet over medium-high heat about 3½ minutes. Add the oil and bacon and cook about 5 minutes, turning often. Using a slotted spoon, remove the cubes, blot on paper towels, and set aside. Stir in the onions, reduce the heat to low, and cook until the onions are very tender and lightly browned, about 15 minutes, stirring occasionally. Pour in the beer, stirring up any browned cooking bits; add the apple, juniper berries, bay leaves, brown sugar, caraway seeds, 1 teaspoon of salt, and a generous amount of black pepper. Stir in the sauerkraut, turn the heat to medium-high, and bring to a boil; reduce the heat to low, cover, and cook until the apple is tender, 40 to 45 minutes, stirring occasionally. Chop the reserved bacon into small pieces, stir it into the sauerkraut, and cook for 5 minutes longer. Remove and discard the bay leaves before serving.

About 10 minutes before the sauerkraut mixture has finished cooking, prick the sausages in several places with a fork. Heat a large skillet over medium-high heat, add enough oil to cover the bottom of the pan, and cook the sausages until lightly browned and heated through, 6 to 8 minutes, turning often. Serve with mustard.

"The Secret of Good Cooking is: First, be a critical judge—know excellent cooking from poor cooking; Second, find a fascination in the science, and become thoroughly familiar with 'what, and what not to do'; Third, find a genuine pleasure in the practice—mastering the basic recipes and the operation and control of your range—and above all, 'THINK.'"

Panko-Macadamia-

## Crusted Salmon

2 tablespoons mayonnaise

1 teaspoon paprika

½ cup macadamia nuts

½ cup panko bread crumbs, found in the Asian food section of supermarkets

2 teaspoons fresh thyme leaves or ½ teaspoon dried leaves

4 (6-ounce) boneless salmon fillets with skin on

Salt and freshly ground black pepper

Canola or vegetable oil to sauté the fish and cook the corn

Preheat your oven to 425°F.

In a small bowl, blend the mayonnaise and paprika. In a food processor, combine the macadamia nuts, panko, thyme leaves, and a generous pinch of salt, and process until fairly finely chopped.

Heat a 12-inch cast iron skillet over medium heat until hot but not smoking, 3½ to 4 minutes. Season the salmon lightly with salt and pepper. With the flesh side up, spread a thin layer of mayonnaise over each salmon fillet. Spoon about 2 tablespoons of the macadamia mixture onto the mayonnaise, pressing it gently into the flesh.

Pour enough oil into the skillet to measure ⅛inch. Add the fillets, coated-side down, and cook until the crust is golden brown, about 2½ minutes, using a thin metal spatula to lift and check. Do not turn. Transfer the pan to the oven and bake until the salmon is just cooked through, 7 to 8 minutes.

## **Corn, Scallion, and Pepper Salsa**

1½ tablespoons canola or vegetable oil

1 cup fresh, defrosted frozen, or canned corn kernels, drained

½ cup finely chopped red bell pepper

2 large scallions, including most of the green parts, thinly sliced

1 to 2 tablespoons minced fresh jalapeño pepper

2 tablespoons orange juice concentrate

1 tablespoon minced fresh ginger root

2 teaspoons chopped fresh thyme leaves or ½ dried thyme leaves

1½ teaspoons honey

Salt and freshly ground black pepper

Heat ½ tablespoon of oil in a small skillet over high heat until hot. Add the corn and sauté until lightly colored, 1 to 2 minutes, shaking the pan often. Scrape the corn into a bowl along with the bell pepper, scallions, and jalapeño pepper.

In a 1-cup glass measuring cup, combine the orange juice concentrate, ginger, and thyme; heat in a microwave oven on high just until boiling, about 30 seconds. Remove, stir in the honey, and cool for 1 minute. Whisk in the remaining 1 tablespoon of oil, and toss with the corn salsa. Season with salt and pepper to taste.

## **Fillet of Sole with Browned Lemon-Caper Butter**

2 large sole fillets, each 5½ to 6 ounces, rinsed and blotted dry

Salt and freshly ground black pepper

Unbleached all-purpose flour, for dredging

2 tablespoons unsalted butter, at room temperature

1 tablespoon freshly squeezed lemon juice

1 teaspoon small capers in brine

1 /2 teaspoons finely chopped flat-leaf parsley

Preheat your oven to 200°F. Put a plate in to warm.

Season the fillets with salt and pepper; dredge them in flour, patting to remove the excess.

Heat a 10-inch cast iron skillet over high heat until hot but not smoking, 3½ to 4 minutes. Add 1 tablespoon of the butter, swirl to cover the bottom of the pan, then immediately add the fillets and sauté for 2 to 2½ minutes, depending on the thickness of the fish, until golden brown; turn and cook the other side until lightly browned and just cooked through, about 2 minutes. Transfer the fish to the plate to keep warm.

Add the remaining butter to the skillet and cook until light brown; stir in the lemon juice and capers, bring just to a boil, and turn off the heat. Stir in the parsley, and season to taste with salt and pepper. Spoon the lemon-caper butter over the fish, and serve immediately.

## Veracruz-Style Fish Fillets

2 tablespoons olive oil + 1 tablespoon oil to cook the fish

1 medium yellow onion, peeled and sliced crosswise

3 to 4 large cloves garlic, peeled and thinly sliced

1 (28-ounce) can high-quality diced tomatoes, drained (2 cups)

½ cup thinly sliced Spanish green olives with pimentos

¼ cup small capers

1½ tablespoons dried oregano, preferably Mexican

1 teaspoon ground cinnamon

3 to 4 whole cloves

2 bay leaves

¼ cup dry white wine

2 to 3 teaspoons freshly squeezed lime juice

Salt and freshly ground black pepper

4 (6-ounce) firm white fish fillets, such as hake, haddock, or tilapia, rinsed and blotted dry

Sliced pickled jalapeños, for garnish

Preheat your oven to 400°F. In a large non-reactive skillet, heat the 2 tablespoons of olive oil over medium-high heat until hot. Add the onions, reduce the heat to medium, and sauté until translucent, stirring occasionally; add the garlic and cook for 30 seconds. Stir in the tomatoes, olives, capers, oregano, cinnamon, cloves, and bay leaves. Stir in the wine and bring to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally. Stir in the lime juice and salt and pepper to taste, and cook 30 seconds longer. Remove the bay leaves.

Meanwhile, heat a cast iron skillet large enough to comfortably hold the fish in a single layer over high heat until hot. Brush the skillet with the remaining oil. After seasoning the fish fillets on both sides with salt and pepper, lay them in the pan and brown them on both sides, about 3 minutes per side. Then transfer the skillet to the oven to bake until the fillets are done, 4 to 5 minutes, depending on the thickness of the fish. Garnish each fillet with a few sliced jalapeños, if desired, and spoon the sauce around the fish.

## **Seared Swordfish over Ginger-Sesame Noodles with Asian Vinaigrette**

⅓ cup hoisin sauce

¼ cup rice vinegar

2 tablespoons soy sauce

1 tablespoon minced fresh ginger root

1 large clove garlic, minced

¼ cup toasted sesame oil + 1 tablespoon

2 tablespoons canola oil

1 to 2 teaspoons hot chili pepper oil

6 ounces uncooked Japanese soba noodles

2 scallions, thinly sliced, including most of the green parts + thinly sliced scallions to garnish

1 small red bell pepper, seeds and membranes removed, and thinly sliced

1 cup steamed broccoli

4 (1-inch thick) swordfish steaks, about 6 ounces each, blotted dry

Coarse ground black pepper

Coarse sea salt

2 tablespoons sesame seeds, lightly toasted

In a small bowl, blend the hoisin sauce, vinegar, soy sauce, ginger, and garlic together. Whisk in sesame and canola oils, add 1 teaspoon of the hot chili pepper oil, and set aside. Preheat oven to 400°F.

Meanwhile, cook the soba noodles as directed on the package; drain well and combine them in a large bowl with the scallions, bell pepper, and broccoli. Drizzle with the 1 tablespoon of sesame oil and toss.

Heat a large cast iron skillet over high heat 3½ to 4 minutes. Press the cracked pepper into both sides of the swordfish, lay the steaks in the pan, season with salt, and cook for 3 minutes without moving them. Turn the steaks, season the other side with salt, and cook 2 minutes more. Transfer the pan to the oven and cook 2 to 4 minutes, depending on the thickness of the fish. Remove and let stand while finishing the noodles.

Toss the noodles with 6 tablespoons of the vinaigrette, and divide them among four dinner plates. Cut the swordfish into ½-inch slices, and lay over the noodles. Drizzle on some of the remaining vinaigrette, garnish with the sesame seeds and a few scallions, and serve.

## Paella

3 cups chicken stock

¼ teaspoon saffron threads

2 tablespoons olive oil

1 large yellow onion, peeled and diced

4 skinless, boneless chicken thighs, cut into bite-size pieces and patted dry

¼ pound chorizo, casing removed and cut into ¼-inch slices

Salt and freshly ground black pepper

1 cup short-grained Spanish rice

½ pound large shrimp, peeled and deveined

½ pound squid, cleaned and cut crosswise into ½-inch rings

6 to 12 cherrystone clams, scrubbed

1 roasted red bell pepper, seeds and membranes removed, and diced

1 cup frozen peas, defrosted

½ cup small pitted green olives with pimento

¼ cup coarsely chopped flat-leaf parsley

Heat 2½ cups of the chicken stock and saffron in a small pan or in the microwave until boiling. Set aside. Heat a 10-inch cast iron Dutch oven or deep skillet over medium-high heat 3½ to 4 minutes. Add the oil and onion and cook until golden. Add the chicken and brown on all sides, about 4 minutes, turning often. Stir in the chorizo and cook for 2 minutes. Add the rice, stirring to coat with the oil, and cook for about 2 minutes, shaking to distribute the grains evenly in the bottom of the pan.

Slowly pour enough stock into the pot or pan to cover the ingredients. Add the shrimp, squid, and clams; cover, reduce the heat to low, and simmer until the rice is almost tender, about 25 minutes, adding more stock if needed. Remove the lid, stir in the bell pepper, peas, and olives. Once the rice is cooked, stir in the parsley and remove the pot from the heat. Cover with a dish towel, and let the paella rest for 5 minutes before giving the pot a few stirs. Discard any clams that do not open before serving.

## **Crawfish and Shrimp Étouffée**

¼ cup canola or vegetable oil

¼ cup unbleached all-purpose flour

1 cup chopped yellow onion

¾ cup sliced celery

1 bell pepper (any color), seeds and membranes removed, and chopped

2 large cloves garlic, peeled and minced

2½ to 3 cups stock, preferably half chicken, half seafood, heated to a boil

½ cup tomato purée

1 teaspoon salt

½ teaspoon cayenne

¼ teaspoon freshly ground black pepper

3 tablespoons unsalted butter

1 pound crawfish tails

¾ pound large shrimp, peeled and deveined

¾ cup finely chopped scallions, including most of the green parts

¼ cup chopped flat-leaf parsley

6 to 8 cups cooked rice, heated

Heat the oil in a large cast iron skillet over medium-high heat for 2 minutes. Whisk in the flour until the mixture is smooth and the color of peanut butter, about 2 minutes. Remove the pot from the heat and immediately stir in the onion, celery, bell pepper, and garlic. Add the salt and half the amounts of the cayenne and black pepper, stirring with a wooden spoon until the mixture has cooled.

Gradually whisk in 2 cups of the boiling stock and the tomato purée; reduce the heat to low and simmer for 2 minutes, then set aside. Melt the butter in a large cast iron Dutch oven over medium heat. Add the crawfish and cook, stirring, for 1 minute. Add the shrimp and vegetable-roux mixture and cook, shaking the pan back and forth without stirring it, for 5 minutes or until the crawfish are tender. Add more stock until consistency is like a soupy stew. Stir in the scallions and half of the parsley. Cook for 1 minute longer and serve.

On a serving platter or individual plates, mound the hot rice, sprinkle on the remaining parsley, and surround with the seafood mixture.

## Raspberry-Blackberry Crisp

Unsalted butter to grease the skillet

1 tablespoon + 1 teaspoon cornstarch

1 tablespoon freshly squeezed lemon juice

4 cups mixed fresh blackberries and raspberries

½ to ⅔ cup sugar, depending on how sweet the berries are

⅔ cup quick-cooking oatmeal

⅓ cup unbleached all-purpose flour

⅓ cup firmly packed dark brown sugar

⅛ teaspoon salt

4 tablespoons unsalted butter, at room temperature

Vanilla ice cream or sweetened whipped cream

Preheat your oven to 375°F. Put a baking sheet in the middle of the oven. Lightly butter a 10-inch cast iron skillet.

In a large bowl, stir the cornstarch and lemon juice together until blended; add the berries and sugar, and gently stir to combine them evenly. Scrape the mixture into the skillet.

In the same bowl, combine the oatmeal, flour, brown sugar, salt, and butter. Using a fork or your fingers, stir the mixture until it is crumbly and blended, and scatter it over the berries. Transfer the skillet to the baking sheet in the oven and bake until the topping is set and the berries are bubbling, about 40 minutes. Remove and cool for at least 15 minutes before serving the crisp from the skillet with vanilla ice cream or whipped cream on top.

## Plum Clafoutis

½ cup unbleached all-purpose flour

½ cup + 3 tablespoons sugar

Pinch of salt

1 cup whole milk

3 large eggs

1 teaspoon almond extract

2 tablespoons unsalted butter

3 firm, ripe black plums (about 12 ounces), pitted and cut into medium slices

1 tablespoon plum brandy or cognac

Confectioners' sugar

Sweetened whipped cream or crème fraîche, to garnish

Preheat your oven to 425°F.

In a large bowl, sift the flour, the ½ cup of sugar, and salt. In a small bowl, blend the milk, eggs, and almond extract together, and then whisk them into the dry ingredients until smooth.

Heat the butter in a 10-inch cast iron skillet over medium heat until melted and bubbling. Stir in the plums and cook them for 2 minutes, or until almost soft, turning occasionally. Sprinkle on the remaining 3 tablespoons of sugar, cook until the sugar is melted, then pour in the brandy or cognac and bring to a boil, shaking the pan to spread the fruit evenly.

Turn off the heat, pour the batter over the plums, and transfer the skillet to the oven. Bake until the clafouti is puffy, the edges are richly browned, and a knife inserted in the center comes out clean, about 18 minutes. Remove and let the clafoutis stand for 10 minutes, then sprinkle on some confectioners' sugar, and serve with a dollop of whipped cream or crème fraîche.

"The seductive smells from such a kitchen sent a summons sharp as bells . . . Portly smells—from guinea hens soaked in wine juice . . . birds broiling over ashes . . . white onions stewing in a ruddy pan. They made life genial for the eating."

_–Aunt Ellen_

## **Ginger-Spice-Topped Peach Cobbler**

FILLING:

3 tablespoons dark rum

2½ tablespoons cornstarch

2 (16-ounce) packages frozen peaches, defrosted

1 cup sugar

2 tablespoons freshly squeezed lemon juice

**TOPPING:**

6 tablespoons unsalted butter

1 cup self-rising flour

⅓ cup sugar

⅓ cup firmly packed light brown sugar

1 teaspoon ground ginger

½ teaspoon cinnamon

¼ teaspoon salt

⅛ teaspoon ground cloves

1 cup whole milk

Vanilla ice cream or sweetened whipped cream, to garnish

Preheat your oven to 350°F. Put a baking sheet in the middle of the oven.

In a large bowl, stir the rum and cornstarch until smooth. Add the peaches, sugar, and lemon juice, and stir. Set aside.

In a 10-inch cast iron skillet, heat the butter over medium heat until melted. Meanwhile, in a medium bowl, mix the flour, white and brown sugars, ginger, cinnamon, salt, and cloves. Whisk the milk and melted butter into the dry ingredients, leaving a thin coating of the butter on the bottom of the skillet.

Reheat the skillet over medium heat; pour in the batter, and then add the peaches. Put the skillet on the baking sheet and bake until the cobbler's top is golden brown and the filling is bubbling, about 45 minutes. Remove from the oven and cool for at least 15 minutes, then serve the cobbler with vanilla ice cream or whipped cream.

## German-Style Apple Pancake ( _Pfannkuchen_ )

1 large tart-sweet apple, such as Cortland, peeled, cored, and thinly sliced

Juice and grated zest of 1 large lemon

4 large eggs, separated

½ cup whole milk

2 tablespoons sugar

2 tablespoons cornstarch

½ teaspoon salt

2 tablespoons unsalted butter

Confectioners' sugar, to garnish

Preheat your oven to 400°F. Position the rack in the middle of the oven. Heat a 10-inch cast iron skillet over medium heat until hot, about 3 minutes.

In a bowl, combine the apple slices with 1 tablespoon of the lemon juice and set aside. In a large bowl, beat together the egg yolks, milk, sugar, cornstarch, salt, and lemon zest. In a separate large bowl, whisk the egg whites into soft peaks. Using a flexible spatula, gently fold the yolks into the whites until just mixed.

Add the butter to the heated skillet. When the butter foams, add the apples, turning to coat them with butter, and then arrange them in a single layer. Pour the egg mixture evenly over the apples. Partially cover, and cook for 10 minutes. Uncover the skillet, transfer it to the oven, and bake for about 15 minutes, or until the bottom of the _pfannkuchen_ is nicely browned and it is set in the middle.

Remove, sprinkle with the confectioners' sugar and remaining lemon juice, and serve immediately.

## **Chocolate Chunk–Pecan Cookie Sundaes**

1 stick (8 tablespoons) unsalted butter, at room temperature, + butter to grease pans

½ cup firmly packed dark brown sugar

½ cup sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup + 2 tablespoons unbleached all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup coarsely chopped dark chocolate chunks (about 6 ounces)

½ cup coarsely chopped pecans

Vanilla or chocolate ice cream

Preheat your oven to 350°F. Grease as many 6-inch cast iron skillets as you will use or a 10-inch skillet with butter.

In a large bowl, cream the butter and sugars until smooth. Stir in the egg and vanilla.

In another bowl, combine the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and stir until smooth. Mix in the chocolate chunks and the pecans.

For each cookie, scoop out a level ¼-cup measure of the dough (or weigh out 2-ounce portions on a kitchen scale) and put the dough in the center of the 6-inch pan. Repeat until all the pans are filled, then put them in the oven, and bake until the cookies are lightly browned, about 13 to 15 minutes. Remove the pans and let them cool until the cookies are warm, not hot.

(Alternatively, put the dough into the 10-inch skillet, flatten into a 1-inch-thick disc, and bake at 325° until done.)

Place a scoop of ice cream on each cookie (or cut the large cookie into 8 to 12 slices while still warm), and serve.

## Chocolate Omelet Soufflé

¼ cup coarsely chopped walnut pieces

1 teaspoon vanilla

8 ounces semisweet chocolate, melted

4 large eggs

⅓ cup heavy cream

3 tablespoons clarified butter

3 tablespoons confectioners' sugar

Preheat your oven to 425°F.

Toss the walnuts with the vanilla. Scatter them on a baking sheet lined with aluminum foil and bake in the oven for 5 to 6 minutes, watching that they don't burn.

In a bowl, beat the eggs and cream to blend; add the melted chocolate and beat vigorously until frothy.

Heat a 10-inch cast iron skillet over medium heat until just hot, about 3 minutes; add the butter and walnuts, and cook for 30 seconds. Pour in the egg-chocolate mixture and cook for 1 minute. Transfer the skillet to the oven and bake until slightly firm, 8 to 9 minutes. Remove from the oven, and immediately invert the omelet onto a 10-inch plate. Dust with confectioners' sugar and cut in wedges, serving each portion with a generous dollop of whipped cream.

## **Chicken Stock**

10 pounds chicken carcasses or wings, backs, and ribs, chopped into 1½-inch pieces (see note)

3 large carrots, peeled and coarsely chopped

3 large unpeeled yellow onions, quartered

2 large stalks celery including leaves, coarsely chopped

6 large sprigs flat-leaf parsley

10 black peppercorns

3 bay leaves

1 tablespoon salt

1½ gallons water

Combine the chicken, carrots, onions, celery, parsley, peppercorns, bay leaves, and salt in a large deep stockpot. Add enough water to cover the chicken, about 1½ gallons. Bring the water to just below the boiling point over high heat. Reduce the heat so the liquid is gently simmering, partially cover and cook for 2 to 2½ hours, skimming off any scum that rises to the surface, then let cool.

When cool, strain the stock through cheesecloth. Do not press on the solids or the stock will become cloudy. Discard the bones, herbs, and vegetables. Cover and refrigerate for up to 3 days, or freeze for 5 to 6 months. Skim off the congealed surface fat before using.

**Note:** Get in the habit of saving chicken parts, such as the wings, backs, and ribs, each time you cut up a chicken. Some markets sell these at a nominal cost. Put them into a resealable plastic bag or container and store in the freezer until you have a sufficient amount to make stock.

## **Fish Stock**

1½ quarts water

2 cups dry white wine

⅓ cup white wine vinegar

2 medium unpeeled yellow onions, each stuck with 3 whole cloves

2 medium carrots, peeled and coarsely chopped

1 large stalk celery with leaves, coarsely chopped

3 sprigs flat-leaf parsley

1 sprig thyme

1 bay leaf

½ tablespoon salt

Trimmings and bones from 2 to 3 lean, white, non-oily fish

Combine the water, wine, vinegar, onions, carrots, celery, parsley, thyme, bay leaf, and salt in a large pot, and bring to a boil. Add the fish, turn the heat down so the liquid is simmering, cover, and cook for 1 hour. Strain the stock through several layers of cheesecloth. Taste to adjust the seasonings and reduce the stock over high heat if needed.

al dente usually referring to pasta or vegetables that are cooked until just tender yet retaining some "bite."

baste to moisten the surface of foods with a liquid or fat while cooking.

blanch to partially cook foods in boiling water to set the color, remove an outside skin (such as with nuts), or to soften the texture of vegetables. In many cases, vegetables are immediately plunged into cold water to stop the cooking and retain the color.

boil to cook food in rapidly bubbling liquid.

braise a moist-heat method of cooking foods in a covered pan, usually used with larger, tougher cuts of meat.

broil to cook foods under a direct heat source. (Grilling is the same, but the heat source is below the food.)

broth/stock the liquid derived from slowly simmering bones, herbs, and aromatic root vegetables in large quantities of water. The foundation for many dishes.

chop to cut into coarse, irregular pieces.

deglaze to stir a liquid into a hot pan that has been used for sautéing or roasting foods, thereby incorporating and dissolving the browned cooking solids that remain in the pan. A good source for pan sauces and juices.

dice to cut foods into small, uniform cubes.

gratiné to run food under a broiler to add additional color.

julienne to cut foods into thin, matchstick-like strips.

mince to chop finely.

poach to submerge foods in a gently simmering liquid.

purée to turn a solid food into a semi-liquid state.

reduce to boil a liquid to reduce the volume and concentrate flavors. refresh to plunge hot food into cold water to arrest the cooking and set the color or to reconstitute, as with dried herbs.

roast a dry-heat method of cooking, usually in an uncovered, shallow pan.

roux equal parts by weight of flour and fat cooked together to create a thickening agent. It may be cooked to various stages from white to lightly colored to dark brown, depending on its final use.

sauté to cook foods quickly in a small amount of fat over high heat.

simmer the stage just below boil when bubbles just begin to break the surface. steam to cook foods over rapidly boiling water in a covered pan.

sweat to soften vegetables in a minimum amount of fat in a covered pan over low heat.

zest (v.) to remove the colored outside layer of citrus fruit;

(n.) the colorful outside layer of citrus fruit.

## **Cast Iron Cooking Tip**

Initial Cleaning

CAUTION: Wear rubber gloves and eye protection while doing this!

Let's begin with an old piece of cast iron that is dirty, cruddy with burned-on food residue, and perhaps also slightly rusted. To initiate the cleaning process, begin by spraying the pan with oven cleaner, putting it in a plastic bag, and tying it shut. The bag will keep the oven cleaner from drying out, so it will continue to work. Leave the pan as it is for two or three days.

Then remove it from the bag, and scrub it with a brush—my favorite is a brass brush I found at the automotive counter of my local hardware store. This brush is marketed for cleaning white wall tires. It is just the right size for doing pans. You can also find brass brushes at the grocery store in the kitchenware aisle or even in your drugstore.

If all the burned-on grease doesn't come off on this first try, repeat the process with the bag and the oven cleaner, concentrating the cleaner to the troublesome areas.

For cleaning many pieces at one time, you can prepare a soaking solution of one and a half gallons of water to one (18-ounce) can of lye in a plastic container. Lye, like oven cleaner, is very caustic and will burn you. Always wear rubber gloves.

Mix enough solution in the plastic container to cover the items to be cleaned. Leave the pieces in the soak for about five days; then scrub the pieces. You can use the lye mixture several times. (Be careful not to use oven cleaner or lye on aluminum, finished wooden handles, pans with porcelain, or enameled finishes as they will be destroyed.)

Finish the cleaning process as above.

## **Cast Iron Cooking Tip**

To Remove Rust

Buff the pan with a fine wire wheel of an electric drill. Crusted rust can then be dissolved by soaking the piece in a solution of equal amounts of white vinegar and water for a few hours. Don't leave it longer than overnight without checking it. This solution will eventually eat the iron!

It is now important to neutralize and stop the action of the vinegar so it won't continue to attack the iron. To do this, apply the oven cleaner again and let the piece soak overnight. You can also soak the piece overnight in an alkaline solution, such as washing soda, which is available in the cleaning department of most supermarkets and some hardware stores. Scrub the piece in dish detergent and hot water before seasoning.

## **Cast Iron Cooking Tip**

Seasoning

After removing the burned-on grease, you are ready to season the piece. Preheat the oven to 125°F. This removes any moisture in the oven which could condense on the cold skillet, leaving a very fine gold or rust color.

Heat the piece in the preheated oven for about 15 minutes or until hot. Carefully remove the hot pan and apply shortening all over it. I prefer solid Crisco, but you can also use lard or bacon grease. I don't recommend oil, but it can be used. Solid Crisco will flow right on. Of course, you have to use a hot pad or rag to hold them.

Return the pots to the oven right side up and raise the temperature to 225°F. Leave them in the oven for 30 minutes, then remove and wipe off any pooled shortening, leaving the piece still shining wet. The timing is important here because if you leave them in the oven too long, the shortening begins to thicken.

Return the pieces to the oven for another 30 minutes. Remove and let them cool down for 10 to 15 minutes or until they are very warm but not too hot to work with, then wipe them to a dull shine. If the shiny surface resists wiping, the pan is too cool. The initial seasoning should be accomplished at this point. However, typical of cast iron cookware, the more you use it (and don't abuse it) the better it will be.

It is generally recommended that you cook fatty foods in the pan the first few times you use it as this adds to the seasoning process. This goes for new pre-seasoned pans as well.

Before adding any fat to the pan when you're cooking, heat the pan for 3½ to 4 minutes over medium to high, until hot but not smoking, unless otherwise indicated in the recipe.

## **Cast Iron Cooking Tip**

Routine Care

CAUTION: DO NOT put cold water in a hot pan! Cold water will crack a hot pan!

DO NOT use detergent to clean a cast iron pan after cooking with it. That will destroy the seasoning. Instead, put hot water in the pan and bring it to a boil. Let the pan soak for several minutes, then wipe it out with a paper towel. If something sticks, scrape it with a spoon to dislodge it. Do not use a Brillo or other abrasive metal pads to scour the pan as they cut into the seasoned surface.

Next, reheat the pan and apply a fine coating of shortening, oil, or even a non stick spray, such as Pam. It should just wet the surface and shouldn't run. Wipe off enough of the heated oil to leave the pan with a dull shine. As you use the piece and continue with this maintenance seasoning process, your pan will develop a nice black patina and a stick-free surface.

## **Cast Iron Cooking Tip**

Once cast iron pans are seasoned (see separate card for instructions) and with minimal care—basically wiping and drying them over low heat, then spreading a thin layer of fat or even nonstick vegetable spray over them—they improve with use, developing that shiny surface that makes them so good for nonstick cooking without added fat. Their biggest foe is being ignored.

"The secret of good cooking is largely a matter of developing and enhancing the natural food flavors which the Griswold Dutch Oven does so well, because it retains the steam and conserves the natural juices of all foods cooked."

_J OANNA PRUESS_ is an award-winning author who has written extensively on food for the _New York Times Sunday Magazine,_ the _Washington Post, Food Arts, Saveur, Food & Wine,_ and the Associated Press syndicate. Her most recent cookbooks include _Mod Mex_ and _Seduced by Bacon._

Pruess is well-known in the specialty food business as a consultant. She is also a regular contributor to NASFT's _Specialty Food Magazine_ and a speaker on many shows.

She has developed recipes for numerous clients including Bella Cucina Artful Food, Bigelow Tea, Stonewall Kitchen, Sarabeth's Kitchen, More Than Gourmet, Dufour Pastry Kitchens, and Vanns Spices. She founded and was the first director of the Cookingstudio, a cooking school within Kings Super Market in New Jersey, where she had more than fifteen thousand students in five years.

She and her husband, restaurant critic Bob Lape, reside in the Bronx, New York.

_D AVID G. SMITH_ is a cofounder of the Wagner and Griswold Society, and coauthored _The Book of Griswold & Wagner_ and _The Book of Wagner & Griswold._ He was a contributing author to the authoritative kitchenware book, _300 Years of Kitchen Collectibles,_ and has had articles published in various antique trade publications. Smith, a judge in upstate New York, has collected cast iron for more than thirty years.

**_T HE GRISWOLD MANUFACTURING COMPANY_ and _T HE WAGNER MANUFACTURING COMPANY,_** which were combined under the leadership of the Wagner brothers in the 1880s, first developed cast iron, aluminum, and blended-metal cookware. These manufacturers remain a testimony to over a century of dedication to quality and value.

redpajama_set_name: RedPajamaBook


The right digital partner can provide the perfect mix of creativity, technology and know-how to help your marketing adapt and thrive in a digital world. But how do you find the agency that fits? "Follow Four Steps to Finding The Right Agency" from Gartner for Marketers is your guide to conducting a successful agency search….
Experian launches PII-matching audience targeting platform to reach 85 percent of the U.S.


text:
Homesan diegoMexican Gov Accuses CA Mayor Of 'Political Aspirations' For Cross-Border Sewage Focus, Demands Apology
Mexican Gov Accuses CA Mayor Of 'Political Aspirations' For Cross-Border Sewage Focus, Demands Apology
Larry Thompson Monday, September 28, 2020
By Eric Quintanar
The governor of Baja California, Mexico, is demanding an apology from the mayor of Imperial Beach, California, United States, for suggesting that their state government still has more work to do to curb the movement of raw sewage to the U.S. from Mexico.
According to the Los Angeles Times, Governor Jaime Bonilla has now demanded an apology from Mayor Serge Dedina (D) on three separate occasions, starting after Dedina commended him for fixing broken sewage pumps, but suggested more work was needed.
"The vast amount of this contamination comes from American companies operating in Tijuana discharging their waste into the river, that's where he needs to focus his attention," Bonilla said during a press conference, according to Border Report.
Bonilla also told a Mexico-based news agency that he would not "allow a mayor to attack Mexico because of his political aspirations" and suggested that Dedina just wanted to become a U.S. senator, according to the Los Angeles Times.
Over the past three decades, the sewage infrastructure problem has been an ever-growing issue for Tijuana, Mexico, where raw sewage can travel to the United States via the Tijuana River Watershed, according to the California Water Board.
"The sewage flows degrade water quality in the Tijuana River Estuary and adjacent beach coastal waters and also pose a significant public health risk to residents and visitors along both sides of the border," reads the California Water Board's website.
According to The Associated Press, the Trump administration said it has been working with the Mexican government to develop a solution to the complex problem and has recently completed a $10.6 million project to address sewage spilling into the Tijuana River. Another project targeting the pump system in Tijuana is also underway, in addition to other purportedly temporary fixes until a more permanent solution is established.
One area of particular concern is the Punta Banderas pump, which is about six miles into Mexico, and dumps sewage into a beach south of the border. The sewage can then drift up the coast toward Imperial Beach, California, making the city's residents sick.
Dedina recently remarked that Bonilla was making progress on the sewage problem, which he has referred to as a "sewage apocalypse," and was eager to allow the beaches to safely re-open ahead of the Labor Day weekend, reports AP.
But Dedina, who the LA Times reports has personally gotten sick because of the pollution problem — as has his son — also says there is "a long way to go before we ever apologize" to the governor of Baja California.
"They're taking water out of the river so there's no flow, they're sending it six miles south of the border dumping it in the beach so when there's a south swell south wind, like there was on Labor Day, our beaches are massively polluted with pollution levels off the charts," he said, reports Border Report.
The Daily Wire is one of America's fastest-growing conservative media companies and counter-cultural outlets for news, opinion, and entertainment. Get inside access to The Daily Wire by becoming a member.
baja california san diego

redpajama_set_name: RedPajamaCommonCrawl


Salpaus Further Education is an active player in regional, national and international development networks. Development projects are carried out through both internal and external funding.
In all our projects we try to create sustainable and systematic development. These involve seeking, experimenting, innovating and developing new systems and techniques of working. These projects are implemented and carried out together with institutions, companies and public administration organizations as well as with various funding sponsors.
We are involved in a wide range of national projects in addition to the international projects listed below.


The dreaded day has come. The final episode of season two Derry Girls will be airing tonight on Channel 4 and our hearts are already breaking. With no confirmation of a third season, we are going to be lost on Tuesday nights from now on.
Tonight's episode, (although it'll still be a riot), makes me sad to think about. After waiting so long to see its return, it feels they are being ripped away from us way too soon. Never mind the fact that we only got 6 half an hour episodes!
The first thing to note is that tonight's episode will be starting at 9pm rather than the usual 9.15pm. So make sure you're ready to go 8.55pm, you don't want to miss it!
There's so much riding on this final episode, and one thing that comes to mind is - will Erin and James go for it? Or is that for season three...Will there even be a season three? Will we ever find out?
Tonight's episode will see the girls welcoming the President of the United States, Bill Clinton and First Lady, Hillary Clinton to Derry in 1995. Of course, the girls will be in the front row seats of this visit, causing havoc in one way or another.
Their concern is more to do with becoming BFF's with the President's daughter, Chelsea Clinton. For shop-keeper Dennis, it's a great business opportunity to sell cheesy and cheap American flags and hats.
For Grandpa Joe, this episode will see him and Uncle Colm settling an 30 year old score, whatever that may be.
Tune in to Channel 4 this evening at the new time of 9pm (not 9.15pm!!) to view the finale of Derry Girls. Crying.


text:
\section{Introduction} \label{sec:intro}

The disparity between abundances derived from recombination lines (RLs) and collisionally excited lines (CELs), the ratio of which is known as the abundance discrepancy factor (ADF), was first observed almost 80 years ago \citep{wyse1942}, but its origin is still unclear.
ADFs are typically 2-3 in planetary nebulae \citep[PNe;][]{gr13}, although in some cases the ADF can reach 2-3 orders of magnitude \citep{wesson03}. Many explanations for these discrepancies have been proposed, including chemical \citep{torres1990}, density \citep{viegas1995}, and temperature inhomogeneities \citep{torres80}, hydrogen-deficient knots \citep{liu2000}, and orbitally-induced temperature resonances \citep{resonance17}. Recently, a link between these high abundance discrepancy PNe and the binarity of their central stars has become evident \citep{wesson18}.

\begin{figure*}
    \centering
    \includegraphics[width=0.38\textwidth]{a30.pdf}
    \includegraphics[width=0.6\textwidth]{a30_knot_spectra.png}
    \caption{Left: Image of A~30 from \cite{vel14}, with the slit position overlaid. Right: Spectra of the J1 \citep[from][]{wesson03} and J4 (this work) knots scaled to the same H$\beta$ flux.}
    \label{fig:fig}
\end{figure*}

Abell~30 (A~30) presents the highest measured ADF ($\sim$700) in one of its knot complexes \citep{wesson03} and is suspected to host a close binary central star \citep{jacoby20}. A~30 also belongs to a small subset of PNe identified as `born-again', characterised by the presence of low mass, hydrogen-deficient knots. The low C/O ratio measured in the ionised component of the knots led \citet{wesson03} to to argue that they could not have originated in a born-again event, and to suggest a relation to classical novae instead; \citet{lau11} identified scenarios in which the knots could be formed by an eruptive event on a ONeMg white dwarf.  However, \citet{toala21} have recently shown that most of the nebular carbon is in the form of dust and that the total C/O ratio is $>$1 -- more consistent with a very-late thermal pulse scenario.  The knots themselves comprise two components -- a polar jet (J1 and J3), and an equatorial disk (J2 and J4).

Here, we build upon the study of the polar knots by \citet{wesson03} through the analysis of spectra obtained of the equatorial J4 knot of A~30.

\section{Observations and Data Reduction} \label{sec:dr}

A~30 was observed with the Intermediate-dispersion Spectrograph and Imaging System (ISIS) on the 4.2-m William Herschel Telescope (WHT) on February 16 2017.  The setup was replicated from the study of \cite{wesson03}, as were the individual exposure times of 1800s. Six exposures were taken in each arm for a total time on target of 3 hours. The slit was centred on the central star at a position angle of 12$^\circ$, in order to obtain a spectrum of the J4 knot (see Figure \ref{fig:fig})

\section{Chemical and physical properties} \label{sec:prop}

The extinction, $c(\mathrm{H}\beta)=1.26$, was obtained from the Balmer decrement. This is significantly higher than the value for J1 and J3 \citep{wesson03}, and also differs from the analysis of \cite{guerrero96}, who do not correct for extinction. Ultimately, the extinction depends on the adopted electron temperature (10$^4$~K), and is uncertain in the knots due to their low hydrogen abundances.

The electron density was measured from a weighted mean of the [\ion{O}{2}] $\lambda 3726/ \lambda 3729 $ and [\ion{S}{2}] $\lambda 6716/ \lambda 6732 $ line ratios, giving $n_e = 650 \pm 130 \ \mathrm{cm}^{-3}$.  Adopting this value, the temperature of the knot is then calculated using the [\ion{O}{3}] $(\lambda 4959 + \lambda 5007 / \lambda 4363 $ ratio to be $T_e = 14675 \pm 730 \ \mathrm{K}$. This is in agreement with the value obtained by \cite{guerrero96} of $T_e = 14 000\pm 1000 \ \mathrm{K}$, however the density value obtained is much higher than their value of $n_e = 250 \ \mathrm{cm}^{-3}$.

The relative oxygen abundance was calculated as $12 + \mathrm{\log{O/H}} = 9.72^{+0.27}_{-0.10}$, which is just about within the bounds of the value from \cite{guerrero96} of  $9.51^{+0.11}_{-0.14}$. The relative abundances of nitrogen and helium are in agreement with those of \cite{guerrero96}, with obtained values of $12 + \mathrm{\log{N/H}} = 9.18^{+0.18}_{-0.21}$ and $12 + \mathrm{\log{He/H}} = 12.62^{+0.18}_{-0.17}$. Additionally, relative abundances of Ne, S, Ar$^{2+}$, and Ar$^{3+}$ were measured as $12 + \mathrm{\log{Ne/H}} = 9.25^{+0.18}_{-0.17}$, $12 + \mathrm{\log{S/H}} = 6.96^{+0.27}_{-0.18}$, $12 + \mathrm{\log{Ar^{2+}/H}} = 6.82^{+0.21}_{-0.17}$, $12 + \mathrm{\log{Ar^{3+}/H}} = 7.18^{+0.22}_{-0.17}$. The abundance of C$^{2+}$ was measured as $12 + \mathrm{\log{C^{2+}/H}} = 10.70$ which, assuming C/O$\sim$C$^{2+}$/O$^{2+}$, implies a C/O ratio of 0.5--0.9 consistent with the value foundw for the J1 and J3 knots \citep{wesson03}.

In spite of the high ADF observed for the polar knots, the recombination lines of J4 are very faint (see Fig.~\ref{fig:fig}). The only species we detect both in recombination lines and collisionally excited lines is doubly-ionised oxygen, where there is a low signal-to-noise detection of the \ion{O}{2} lines at $\lambda 4641$ and $\lambda 4649+50$~\AA{}. This detection leads to an approximate $\mathrm{ADF}(\mathrm{O}^{2+})\sim22$. However, the $\lambda 4641$ line is likely contaminated by \ion{N}{3} due to the high excitation of the nebula, and the $\lambda 4649+50$ line appears to be blended with a \ion{C}{3} line. Ultimately, the ADF of J4 is highly uncertain, however assuming no \ion{N}{3} contamination, we derive an upper limit of $\mathrm{ADF}(\mathrm{O}^{2+})=35$.

\section{Conclusions} \label{sec:end}
New spectroscopic observations of the equatorial J4 knot reaffirm the apparent chemical and physical segregation of the polar and equatorial knots of A~30 \citep{guerrero96}.  A low signal-to-noise detection of \ion{O}{2} ORLs places an upper limit on the $\mathrm{ADF}(\mathrm{O}^{2+})=35$, at least one order of magnitude lower than that observed in the polar knots. However, without knowing the mass fraction between the H-poor and H-rich gas phases, the ADF cannot be used as a probe of their relative abundances \citep{gomez-llanos20}. As such, the J4 knot may have similar total abundances to those of the polar knots, but simply present with a different (lower) ratio of H-poor to H-rich material. Ultimately, detailed three-dimensional, bi-phase photo-ionisation modelling will be required in order to further constrain the properties and origins of the H-deficient knots.

\vspace{5mm}
\facilities{WHT(ISIS), HST}

\software

          PyNeb \citep{luridiana15}
          ALFA \citep{wesson16}
          NEAT \citep{wesson12}
          }

redpajama_set_name: RedPajamaArXiv


text:
Nov 27, '22November 27, 2022
Dec 1, '22December 1, 2022●●(2 events)
All day: 2022 Minnesota Renewable Energy Roundtable
2022 Minnesota Renewable Energy Roundtable: Agricultural Utilization Research Institute (AURI) Discussion on the Future of Anaerobic Digestion, Farmamerica: MN Agricultural Interpretive Center, 7367 360th Ave., Waseca.
7:00 pm: "The 25th Annual Putnam County Spelling Bee: A Musical Comedy,"
"The 25th Annual Putnam County Spelling Bee: A Musical Comedy," 7 p.m., Apollo High School, 1000 44th Ave. N., St Cloud.
7:30 pm: "Amid the Winter's Snow," a Great River Chorale Holiday concert
"Amid the Winter's Snow," a Great River Chorale Holiday concert, 7:30 p.m., St. Mary's Cathedral, 25 Eighth Ave. S., St Cloud. The chorale will be joined by the St. Cloud String Quartet and other area musicians. General admission tickets for purchase at greatriverchorale.org and at the door.


Kennedy and colleagues revealed their examine in Health Schooling Analysis (Challenges to recruitment and retention of African Individuals in the gene-atmosphere trial of response to dietary interventions (GET READI) for heart health. Health Schooling Research, 2011;26(5):923-936). i compete in natural pageants in vancouver.i'm 12 years previous. i've solely accomplished one and that i received 2nd runner up. im competing in one other in April.i think pageants are nice confidence boosters. i used to be really nervous my first time however when i obtained on stage i had a good time. so if you're pondering of getting into your little woman i agree.
Now, I'll let you understand that there are homeopathic cures which were used all through the previous 200 years to address the problem of mouth cankers. But, these treatments can only work in the event you make lifestyle changes, start praying real hard as a result of G-d plays a part in everyone's life, and form up! which is preventing Syrian Kurdish forces allied to Turkey's Kurdish rebels, could benefit the most from this, since a continued military offensive within Turkey would take pressure off the extremist group in Syria.
Staying up-to-date on new developments in the HIV world is a key component to managing your health. This weblog presents information on upcoming HIV events, statistics, information, and tendencies. In addition they offer health management suggestions, like the results of drinking alcohol when you've gotten HIV. Your objective is to prevent the micro organism that irritate your skin from spreading to new patches. When you cease reinfecting your skin, your body will naturally begin to heal, even the areas already contaminated.


text:
Listen to Alexandria
reading from this book
Water Steps
Kyna likes her friends, her purple hair, and taking photographs.
But there's something she definitely doesn't like: the water. Every time she comes near it, she feels the sinister pull of the depths trying to draw her down to a watery grave. Even the calm water in the bathtub reminds her of the torrential storm that took the lives of her sailing family when she was just a baby. But Kyna's adopted parents love nothing more than to swim and splash about in lakes and streams, or even the local pool.
When they decide to spend the summer at a beach house on Lake Champlain, Kyna is convinced that they're trying to teach her something about water that she's not ready to learn. Little does she know that the water will reveal far more than she ever could have imagined.
Inspired by Champ, the legendary monster living in Lake Champlain, Water Steps finds novelist A. LaFaye at her best, expertly interweaving themes of adolescent fears and fantasies, the frustrations and rewards of family, and a world of mystery and magic under the placid surface of nature.
"Kyna's struggles to take "water" (baby) steps and move through her fear will resonate with many kids who are wrestling overwhelming fears of their own. Kyna's story is a satisfying journey to hope and understanding. Pair this with the film 'The Secret of Roan Inish' for a supernatural "book-and-a-movie" night." —Booklist
"A. LaFaye's WATER STEPS is wonderful, in the most literal sense of the word: which is to say it is a book full of wonder, and wonders. It pulses with a love of nature and the natural world, a world too often lost to modern children. Rich with love and loss, longing and renewal, a bit of mystery and a touch of fantasy, it is a joy to read." —Bruce Coville


Huh. This got me thinking about a lot of things.
You *do* have to be very trusting to take those bits of meat on toothpicks from a total stranger.
Never thought about these things before.
Like the repetition in this and the idea that it just comes down to, well, meat. Pretty interesting to move from high concepts of religion and war to real muscle. Fascinating idea for a poem -- glad Matt Potter pointed me here this week in Editor's Eye.


text:
Schwarzach bei Nabburg, Schwarzach b.Nabburg – miejscowość i gmina w Niemczech, w kraju związkowym Bawaria, w rejencji Górny Palatynat, w regionie Oberpfalz-Nord, w powiecie Schwandorf, wchodzi w skład wspólnoty administracyjnej Schwarzenfeld. Leży w Lesie Czeskim, około 12 km na północny wschód od Schwandorfu, nad rzeką Schwarzach.

Demografia

Zobacz też
 Schwarzach

Powiat Schwandorf
Gminy w Bawarii

redpajama_set_name: RedPajamaWikipedia


text:
HOUNDS OF LIGHT – SNIPPET 2
by JustinSloan | Mar 1, 2017 | Book Release, Snippets |
UNEDITED (This is book 2, grab Hounds of God here. This contains SPOILERS if you haven't read book 1)
Katherine sat at the table, chewing on cauliflower baked in curry powder, doing her best to ignore the grunts and smothered shouting of the two men downstairs. They'd questioned them and found that word had spread and there was a hunt for Katherine. That wasn't anything new as far as she was concerned.
"We can't let them live!" Matthew said, pacing across the living room of the house Mauro's contact set them up with in North Berkeley. "Isn't our point here to see justice delivered, to stop the evil of…." He stopped, looking at each of them, and then bit his lip.
"Evil of our kind, is that it?" Mauro said, hands behind his back. He stood tall, the ever regal man and werewolf. His eyes glowed yellow for a moment, and then he smiled. "While I appreciate the fervor in which you hunt, I must remind you that Katherine is right, we must offer help to those who will accept it."
Matthew turned to her, nostrils flaring and eyes wide. "They were sent to kill you. You do realize this, right?"
"I see the value in keeping them alive," she said, dropping her cauliflower for a sip of white wine. It was a tad dryer than she'd prefer, but it complimented the snack nicely.
"You see the value," he laughed. "I'm sorry, I'm still not following the reasoning for us all listening to everything you say."
"She was foretold," Mauro said, looking at her like a proud father. She liked those looks, and the feeling of having a family again but all this talk of being destined for greatness and whatnot felt like a bit much.
"Yeah, I'm still not following that myself, really," she said.
"We've heard all that bru-ha about the alignment of the stars," Matthew said, and he looked to Triston for help, but he just shrugged. "But what makes you think that means anything."
Mauro shook his head, smiling contentedly. "Ye of little faith. I studied the stars on the date I was bitten, and the date she was bitten—"
"But… didn't you bite her?" Triston asked, now leaning forward.
"Yes, but only because I knew it was her… I sensed the aura about her."
After a moment of silence, Matthew said, "You sir, are a nutjob."
"Hey," Katherine said, pointing at Matthew. "You're one to talk? Did you help us kill Aldrick? Yes. Does that mean I trust you completely? Hell no. Does it mean I like you? Even less than I trust you."
Matthew glared. "In the past… it's true that I may have killed a werewolf or two who didn't deserve it."
Katherine stood, slamming her hands on the table. "You killed Babur. You nearly killed almost everyone in this room, at one point or another!"
"And he has apologized," Mauro said, holding up his hands for peace. "His sins might not be forgotten, but we can do our best to forgive."
"Can we not talk about sins?" Katherine said, lowering herself to the chair again. Her mind flashed to images of Aldrick pacing before her and the other kids of her youth, talking about how they were chosen by God to bring a stop to sinners of the world. Only problem with that was that Aldrick was the one to decide who the sinners were. "It brings back unwanted memories."
"Yes, well…" Matthew stood and motioned to the door. "While we figure out how to work together for the good of humanity, we have those two down there that need to be dealt with. So do you have a plan?"
"Frankly, I'm done being hunted. It's time I turned this around on them, and these two can lead us to them."
"What, like if we just let them go?"
She shook her head, then waited, listening. A moment later a crash of breaking glass sounded downstairs and she smiled.
"If they think they escaped on their own," she said, and then leaped up, downed her wine, and said, "Who's coming with me?"
Triston groaned. "You two couldn't have let us all in the plan?"
Mauro stood, handing Triston his shoes and opening the door. "We could've, but this way it seemed more natural when you were questioning them. And we did learn some valuable information." He turned to Matthew and said, "So, Hunter, will you be going with them?"
Katherine felt her joy vanish, and shot Mauro a glare.
"You can use his skills at tracking our kind," Mauro said.
Matthew looked at the three of them, grunted, and headed for the door. "You couldn't stop me if you tried."
"Keep telling yourself that," Katherine mumbled as she ran after him, Triston in the rear.
Matthew focused on the silver mist that formed when there had been werewolves nearby, the mist that only he could see. Rather, all of his kind, for all he knew. Aside from the old man in the mountains of Central Asia, somewhere in the area between Uzbekistan and Kyrgyzstan, he had become this half-monster that he was today.
He still hadn't gotten used to the idea of working with werewolves, especially not Katherine, who he had spent so many years trying to kill. And he felt guilt over the ones who maybe shouldn't have died, but it was war, humanity against the supernatural.
While he'd taken on the supernatural to fight, he still chose the side of humanity every time.
The mist led through the residential area and past a park, and then he spotted the two men darting past a house half way down the next block.
"Slow," he said as he reached the corner, and held up a hand to make sure the other two knew to proceed with caution. He poked his head around and saw a man standing in the shadows, head bowed with a cowboy hat.
The stranger said something, and the two men turned around, eyes shining with a purple light. With each step they grew, hair sprouting from their bodies and claws and teeth growing sharp. Then the two were in full werewolf mode, charging right for them, and Katherine just barely managed to change before the first one attacked.
Katherine used her enhanced speed to side-step and throw one of them head-first into a nearby wall, then turned just in time to see the other one claw at Triston's chest. He held up both arms to block, but that just meant he took he attack in the arms. Blood flew and Triston grunted in pain.
"They were just running from us," Katherine said as she kicked that one back, then saw silver flash from the corner of her eye.
Matthew had his knee in the other werewolf's back, silver blade to its throat.
"NO!" she said, but it was too late. He'd already pulled the blade across, slitting the beasts throat from ear to ear. Silver meant that wound wouldn't be healing itself anytime soon.
She charged Matthew and pinned him to the wall, anger flaring in her enhanced arms.
"You don't know if he was under his own control!" she shouted. A growl behind her showed the werewolf who still lived was circling Triston and then went for the pounce. But Triston wasn't experienced enough yet to face these beasts, so Katherine released Matthew with a growl of frustration, and then turned to pull the wolf from Triston and throw him to the ground.
"The man!" Triston shouted, pointing up to the rooftop where his silhouette was still visible.
They ran forward, but the man was already up and onto the next rooftop, then, when he paused to look back and saw them pursuing, he reached out, moved his arms in a big circle, and then brought his hands together. A burst of light purple light shot out from his hands and when it faded, he was gone.
Matthew stumbled back. He stared, mouth open at the spot the man had just been, then turned to Katherine and Triston.
"Tell me you know what just happened," he said.
Triston pursed his lips in thought then said, "This is all a dream, I hope?"
"This isn't the time for jokes," Katherine said, elbowing him in the side. "I certainly hope Mauro has some idea what that was, but it looked to me like that man just used magic."
"Magic…?" Matthew shook his head. "You two, get that one, I'll check it out."
"This isn't over!" Katherine said, pointing to the body of the other werewolf, but she dragged the other one up and pinned him to the gate. "Who was that? TALK?!"
He at first stared back defiantly, but then the purple light faded from his eyes, and he slumped down in her arms, conscious, but drained of energy.
Damn, this just got more complicated.
FROM JUSTIN >>> Chapter 2 gets us into the actual story, or new complications anyway, of what book 2 is all about. Unlike book 1, where it was all about Katherine on the run and being hunted, book 2 is about HER doing the hunting (and Matthew and Mauro's journeys).
This book launches March 15, but until then you can grab the preorder for $0.99 (it'll go up to $3.99 the next day).
GRAB THE PREORDER HERE
Oh, and guess what? The Audiobook for book 1 will be here in MARCH! Get on my mailing list to ensure you don't miss it (I might even have a couple ARC copies).
As always, we like to share other books so… Did I share Katerina Martinez' series yet?
MAGICK REBORN
A powerful witch. A house of secrets. A deadly war.
When Madison traded up for a gorgeous Victorian house in the New Orleans French Quarter, she thought she was getting away from her toxic life. Sure, the house was old and run-down, but it was hers, and it was exactly the fresh start she wanted.
But then she meets Remy, a mysterious, sexy witch with power, class, and charm to spare, and everything changes.
Unknown to Madison, her arrival in New Orleans sets in motion a chain of events that throws everyone's life into disarray—not just hers. Now, pushed into the middle of an ancient war between vampires and witches, she must unravel the secrets of the house she's inhabiting before the forces awakened by her very presence rise from their centuries-old slumber, hungry and eager to feed on everything they can find.
Starting with her.
Grab Book 1 and Book 2 on Amazon, if you don't have them yet!