text:
This is an incredibly tasty Eggplant Parm dish that has been streamlined not only for the number of people it feeds, but in its simplicity and amount of time it takes from start to finish. Some of the time-consuming steps have been omitted, such as salting the eggplant slices to reduce bitterness and peeling the outer skin. We were both bowled over by how flavorful it was!
To be honest, our eggplant was about 1 1⁄2 pounds, so we slightly deviated the recipe to accommodate for the larger size. For instance, we were able to carve out three 3⁄4″ slices, which after cutting crosswise made 6 planks. To compensate, we needed another egg in Step 2, and used an extra can of tomatoes.
Some of our other changes included increasing the amount of cheese (because that’s the way we roll 🙂 ), adjusting some of the cooking times, and frying the planks in two separate batches, otherwise, we kept everything else pretty much the same. With our changes, the finished dish easily feeds 3 people.
Recipe Notes: 1. Using a sharp knife, slice off one side of eggplant (reserve) and cut two 3/4-inch planks from the center. 2. Cut planks in half crosswise so they’ll neatly fit into the pan for frying in a single batch. 3. Chop reserved side pieces into strips, then into ½-inch cubes and set aside for building the tomato pan sauce.
1⁄2 cup olive oil, plus 3 Tbsp. olive oil, divided
4 garlic cloves, minced
1⁄4 tsp. red pepper flakes
1 14 1⁄2 oz. can diced tomatoes
1⁄4 cup chopped fresh basil
1⁄2 cup shredded provolone cheese
Bread Eggplant: Cut two 3/4-inch planks lengthwise from center of eggplant, halve each plank crosswise. Cut remaining eggplant into 1/2-inch dice and set aside.
Place flour in shallow dish. Beat egg in second shallow dish. Combine bread crumbs, 1/4-cup Parmesan, 1/4 teaspoon salt and 1/4 teaspoon pepper in third shallow dish. One at a time, coat eggplant slices lightly with flour, dip them in egg and dredge in bread crumb mixture, pressing to adhere.
Transfer to wire rack set inside rimmed baking sheet and let sit 5 minutes (or refrigerate up to 1 hour).
Cook Eggplant: Adjust oven rack to upper-middle position and heat oven to 450°F.
Heat 1/2 cup oil in large nonstick skillet over medium-high heat until shimmering. Cook eggplant slices until lightly golden browned, about 1 minute per side.
Transfer to wire rack set inside baking sheet and bake until eggplant is tender and deep golden brown, 15 to 18 minutes.
Make Sauce: Meanwhile, pour off oil and wipe out skillet with paper towels. Heat 2 tablespoons oil in empty skillet over medium-high heat until shimmering.
Add the reserved chopped eggplant and 1/4 teaspoon salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Stir in remaining 1 tablespoon oil, garlic and pepper flakes and cook until fragrant, about 30 seconds.
Add tomatoes and reduce heat to medium. Simmer until eggplant is tender and sauce is thickened, about 5 minutes. Stir in basil and season with salt and pepper; cover and keep warm.
Assemble: Combine remaining 1/2 cup Parmesan and provolone in medium bowl. Top browned eggplant slices with cheese mixture and bake until cheese is melted, about 3 minutes (or longer if you increase the amount of cheese like we did).
Transfer half of sauce to platter and top with eggplant slices. Spoon remaining sauce over eggplant. Serve.
Eggplants, also known as aubergines or brinjals, grow all over the world. They are fruits — though, like tomatoes, they are treated more in cooking like a vegetable. In fact, they’re closely related to tomatoes and peppers. Purple eggplants are the most common cultivar in American grocery stores. Some purple fruits appear almost black due to their rich pigments.
And these coveted nightshade plants are currently in abundance from your garden, the local farmer’s market, or perhaps some friendly neighbors. With so many recipes to choose from, this particular one from Food Network uses the eggplant in a clever way.
Even though the exterior of eggplant is a gorgeous deep purple color; the beauty of this vegetable lies on the inside. This recipe takes advantage of the fact that the flesh of grilled eggplant transforms into a luscious creamy sauce that’s perfect for dressing up little tubes of rigatoni. To make the most of summer’s bounty, cherry tomatoes are grilled alongside the eggplant until bursting with juices, then mixed into this summer vegetable pasta.
Health Facts: Eggplant is rich in fiber, protein, manganese, and nutrients like potassium and vitamins C and K. It is a great source of antioxidants, which make it effective in guarding your body against future ailments. Being so rich in fiber, eggplants are also great for keeping your blood sugar levels intact.
11 oz. cherry tomatoes (about 2 cups), halved (quartered if large)
3 cloves garlic, thinly sliced
1 Tbsp. olive oil
1 cup ricotta
1/2 cup grated Pecorino Romano cheese, plus more for serving
1 cup packed basil leaves, chopped, plus more for serving
1/2 cup packed parsley leaves, chopped, plus more for serving
Crushed red pepper flakes, for serving (optional)
Prepare a grill for high heat.
Bring a large pot of salted water to a boil. Add the lemon juice to the boiling water and cook the pasta according to the package directions for al dente. Reserve 1/2 cup of the pasta cooking water, drain the pasta and return it to the pot; set aside.
Pierce the eggplant a few times with a fork or knife. Place on the grill, cover and cook, turning every 8 to 10 minutes, until completely charred all over and the flesh is soft when pressed, 25 to 30 minutes.
Transfer to a large bowl and let cool slightly for 10 minutes.
While the eggplant cooks, prepare 2 sheets of foil, each 12-by-12-inches, and stack them together. Place the tomatoes, garlic, olive oil, 1/2 teaspoon salt and a few grinds of black pepper in the center of the foil. Fold over 2 opposite sides of the foil then fold in the remaining sides to create a tight seal.
When 15 minutes of cooking time remain for the eggplant, add the foil pack to the grill and cook until juices start to bubble out of the top (this means the tomatoes and garlic are sufficiently cooked without having to open the pack), 13 to 15 minutes.
Remove the eggplant to a cutting board (keeping any juices that accumulated in the bowl) and squeeze gently to crack the skin and expose the flesh. Use a spoon to remove the flesh, transfer to the large bowl and mash lightly with the spoon or a potato masher (you should have about 1 cup of flesh); discard the skin.
Stir in the ricotta and Pecorino Romano until smooth then pour into the pot with the pasta and mix until combined. Fold in the contents of the foil pack (including any juices that accumulated), the basil, parsley, lemon zest, 1/2 teaspoon salt and a few grinds of black pepper; stir until combined, adding the reserved pasta water, 1 tablespoon at a time, to thin out the sauce if needed.
Serve with more basil, parsley, Pecorino Romano and crushed red pepper flakes if using.
According to Bon Appétit where we sourced this recipe, Hiyayakko is a Japanese warm-weather starter or side dish made of a small square of chilled silken tofu, a sprinkling of toppings, and saucy drizzles (think a heap of bonito flakes and puddle of soy sauce, or fresh tomatoes with ponzu).
In this version, the simple template goes family-style, with sliced silken tofu carefully shingled on a platter, topped with a savory ground pork and eggplant stir-fry. The combination of cold, custardy tofu and hot, saucy pork was a bit odd in our opinion. We think next time we’d use firm tofu and flash-fry slabs of it in a hot skillet, then shingle it on a platter.
Fresh basil from the garden showered on top was the perfect garnish. If Thai basil is accessible, use that. Unable to source Chinese or Japanese eggplant, we substituted an Italian variety which is typically larger, and therefore had to slice it down differently.
The hubs thought it would be good over steamed rice. While I agree, it is no longer a low-carb or as high a protein meal. Your call…
2 medium Chinese or Japanese eggplant (about 8 oz. total), cut into 3″-long pieces, quartered lengthwise
1 lb. ground pork
2 red Thai chiles, thinly sliced
4 garlic cloves, finely grated
1 2″ piece ginger, scrubbed, finely grated
1 Tbsp. sugar
1 Tbsp. fish sauce
4 Tbsp. soy sauce, divided
3 Tbsp. unseasoned rice vinegar, divided
Basil leaves (for serving)
Wrap tofu in a few layers of paper towels to absorb moisture; place on a plate. Chill until ready to use.
Heat 2 Tbsp. oil in a large skillet over medium-high. Cook eggplant, stirring occasionally, until slightly tender, 6–8 minutes. Transfer to a plate.
Heat remaining 1 Tbsp. oil in same skillet. Cook pork, breaking up meat, 1 minute. Add chiles, garlic, ginger, and sugar and cook, stirring and continuing to break up meat into small pieces, until pork is no longer pink and mixture is fragrant, about 4 minutes.
Return eggplant to skillet; add fish sauce, 2 Tbsp. soy sauce, and 2 Tbsp. vinegar. Cook, stirring often, until liquid is mostly absorbed and eggplant is browned and tender, about 3 minutes. Add remaining 2 Tbsp. soy sauce and remaining 1 Tbsp. vinegar and cook, stirring, until mixture is slightly saucy, about 1 minute. Remove from heat.
Carefully unwrap tofu; slice crosswise ½”-thick. Shingle tofu on a platter. Spoon eggplant mixture over; top with basil.
This dish borrows some of the flavors of Greek moussaka for a quick-one pan meal. Seared flank steak is finished with a wonderful rustic sauce-like side of eggplant, tomatoes, garlic and herbs. Crumbled feta cheese adds briny notes that contrast nicely with the sweetness of the vegetables and the richness of the beef.
Prep is pretty easy because there is no need to peel the eggplant, canned tomatoes are used, and the feta cheese is already crumbled; not to mention it all happens in one skillet.
To keep the eggplant from drying out so that the pieces become silky-soft, don’t drain the juices from the tomatoes—the liquid helps form the sauce. When slicing the flank steak for serving, make sure to slice it against the grain for the tenderest texture.
1½ lbs. flank steak, trimmed, halved lengthwise, then crosswise
Kosher salt and ground black pepper
4 Tbsp. extra-virgin olive oil, divided
1 lb. eggplant, cut into 1-inch chunks
14½ oz. can diced tomatoes, (don’t drain, save the juices)
4 medium garlic cloves, minced
2 tsp. dried oregano
¾ tsp. ground cinnamon
½ cup lightly packed fresh mint, chopped
1½ oz. feta cheese, crumbled (about ⅓ cup)
Season the steak with salt and pepper. In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the steak and brown on both sides, 6 to 8 minutes total, flipping the pieces once. Transfer to a plate.
In the same pan over medium-high, combine the remaining 2 tablespoons oil, the eggplant and 1 teaspoon salt. Cook, stirring occasionally, until browned and softened, 5 to 6 minutes. Reduce to medium and add the tomatoes with juices, the garlic, oregano and cinnamon. Cook, stirring occasionally, until thickened and the eggplant has begun to break down, about 5 minutes.
Off heat, stir in any accumulated beef juices and half the mint. Taste and season with salt and pepper. Thinly slice the steak against the grain and place on a platter. Spoon the eggplant mixture on and around the steak, then sprinkle with feta and the remaining mint.
We found this lovely and full-flavored vegetarian dish in Milk Street’s Fast and Slow Cookbook for Instant Pot Cooking. A tagine is a North African stew cooked in a shallow, conical clay pot that goes by the same name. This chunky vegetable dish is warmly spiced like a tagine and features the common North African pairing of sweet and tart flavors.
For extra depth and a touch of spiciness, swirl in a spoonful of harissa into the tagine just before serving or offer some at the table for spooning on to taste. You will probably want to soak up the delicious sauce with crusty bread, warmed flatbread or couscous (or choice).
Be aware, you don’t want to shortcut the prep by leaving the tomatoes whole. Slicing 2 pints of grape tomatoes may sound like a bummer, but this step helps the tomatoes break down and cook at the same rate as the eggplant.
2 lbs. eggplant, trimmed and cut into 1-inch chunks
15½ oz. can chickpeas, rinsed and drained
1 Tbsp. lemon juice, plus lemon wedges to serve
1 cup lightly packed fresh cilantro, finely chopped
On a 6-quart Instant Pot, select Normal/Medium Sauté.
Add the oil and garlic, then cook, stirring often, until golden brown, about 4 minutes.
Add the onion, tomatoes, ginger, cumin, paprika, cinnamon, 2½ teaspoons salt and 1 teaspoon pepper. Cook, stirring occasionally, until the tomatoes begin to release some of their juices, 2 to 4 minutes.
Press Cancel, then stir in ¼ cup water, scraping up any browned bits. Gently stir in the eggplant, then distribute in an even layer.
Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; set the pressure level to Low. Set the cooking time for 3 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Gently stir in the chickpeas and lemon juice, then taste and season with salt and pepper. Stir in the cilantro.
Serve drizzled with additional oil and with lemon wedges on the side.
An Italian, Middle-Eastern mash-up if you will. In a twist, this version of Sicilian eggplant dish is roasted on a sheet pan in the oven, so you don’t have to bother with any deep- or pan-frying. The tomato paste and cinnamon give it depth, the sherry vinegar lends brightness, and the raisins and brown sugar offer balance.
This variation on Italian caponata becomes a main course atop fluffy couscous and creamy goat cheese. Buy the freshest eggplant you can find, it should feel heavy and have no soft spots, and you won’t need to peel or salt it to pull out any bitterness. Because pine nuts are traditional in caponata, they’re the first choice, but they can be pricey so pepitas or chopped walnuts make fine substitutions. Finally, if you don’t like goat cheese, substitute ricotta or farmer cheese. But the cheese adds a welcome component, so don’t omit it.
Under the couscous, the goat cheese melts into a creamy, salty, tangy puddle.
G. Daniela galarza
NOTE: Leftovers may be refrigerated in covered containers for up to 4 days.
1 lb. Japanese or globe eggplant, diced into 1/2-inch cubes
1 medium yellow or red onion (8 to 10 oz.), chopped
1 large red bell pepper, chopped
1 medium tomato (6 to 8 oz.), chopped
3 cloves garlic
2 tsp. light brown sugar or honey, or to taste
3/4 tsp. fine sea salt or table salt, or to taste
1/2 tsp. ground cinnamon
1/4 tsp. cracked black pepper, or to taste
1/4 cup tomato paste
1/4 cup raisins (any kind)
1/4 cup toasted pine nuts, pepitas or chopped walnuts
1/4 to 1/3 cup water
2 Tbsp. red wine vinegar or sherry vinegar, or to taste
For the Couscous
1 1/2 cups water or low-sodium chicken stock or vegetable stock
2 Tbsp. olive oil
1/2 tsp. fine sea salt or table salt
1 1/2 cups (about 9 oz.) couscous
3 oz. soft goat cheese, or more if desired
1/4 cup torn fresh basil, mint or parsley (optional)
Position a rack in the lower third of the oven and preheat to 425 degrees.
Pour 3 tablespoons of olive oil onto a large rimmed baking sheet. Add the eggplant, onion, bell pepper, tomato and garlic, and use your hands to toss everything together. Drizzle the remaining 2 tablespoons of olive oil on top, followed by the brown sugar or honey, salt, cinnamon and black pepper. Toss again, then spread into an even layer.
Roast for 20 minutes. Remove the baking sheet from the oven and, using tongs or a spatula, flip and redistribute vegetables so they cook evenly. Return the baking sheet to the oven and roast for another 15 to 20 minutes, or until vegetables are cooked through and browned.
Transfer the pan to a heatproof surface. Mash the garlic cloves into a paste. Push the vegetables aside to expose a small area of the hot metal and place the tomato paste on it. Using a wooden spoon, stir the tomato paste into the vegetables, followed by the raisins, nuts or seeds, water and vinegar; stir to combine. Taste for seasoning, adjusting with more vinegar, sugar, salt and/or pepper as desired.
Make the couscous: About 10 minutes before the eggplant is finished roasting, in a medium lidded saucepan over high heat, bring the water or stock, olive oil and salt to a rolling boil. Immediately pour in the couscous, ensuring it’s moistened throughout, then cover, remove from the heat and let it steam for about 5 minutes, or until all of the liquid has been absorbed.
To serve, portion about a quarter of the goat cheese into the center of each plate. Top with a pile of couscous and some of the caponata. Garnish with the torn herbs and more goat cheese, if desired.
Baked Stuffed Eggplant with Italian Sausage is described by Food & Wine as over-the-top stuffed dreamboats. Well “dreamboats” may be a stretch, but they were very good indeed! Ripe tomatoes and roasted eggplant come together to yield a hearty filling, made even better with the addition of Italian sausage (sweet or hot, your choice). Combined with a bright and lemony breadcrumb topping and a quick-fix tomato sauce jazzed up with fresh herbs, this makes a stunning summer main dish.
OK, first glance at the list of ingredients and I hear a few of you sigh an audible groan. But please don’t despair, yes the process is a bit time-consuming, but so worth it! Just be sure you have enough time on hand. It’s rare that we ever follow a recipe exactly due to inability obtain the needed ingredients, or because the amounts of some of those ingredients just don’t seem adequate.
For example, the smallest eggplants I could get were 10 ounces each, while the recipe called for smaller ones. Then, the original amount of sausage was only a 1/4 pound—barely a tablespoon per serving, so we doubled the amount to a 1/2 pound. Finally, the marinara sauce at only 8 ounces again seemed inadequate, so a 14-ounce jar was our choice; in which case the fresh herbs were increased to counterbalance the adjustments.
When it came time to cooking the eggplant and onion, I increased those cooking times because as noted at only 2 or 3 minutes, the veggies weren’t as far along as they should have been. All of our changes are noted below.
8 oz. feta cheese, crumbled (about 2 cups), plus more for garnish
1 large egg, lightly beaten
3 Tbsp. chopped fresh oregano, divided
3 Tbsp. chopped fresh mint, divided
3 Tbsp. chopped fresh flat-leaf parsley, divided
1 Tbsp. red wine vinegar
14 oz. jarred marinara sauce
Heat 3 tablespoons olive oil in a large skillet over medium. Add breadcrumbs, and cook, stirring occasionally, until golden brown, 5 to 6 minutes. Remove from heat. Stir in lemon zest and 1/4 teaspoon salt; set aside.
Cut eggplants in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Chop pulp into 1/2-inch thick cubes. Sprinkle eggplant shells with 1 teaspoon salt, and invert onto a clean, dry towel. Let stand 30 minutes to drain.
Preheat broiler to high with oven rack 5 to 6 inches from heat. Pat eggplant shells dry, and brush with 1 tablespoon oil. Place eggplant shells, cut side up, on a baking sheet, and broil just until tender, about 5 minutes. (I did this in two lots, 3 at a time.)
Remove from oven, and reduce oven temperature to 375°F. Place in a single layer in a 10- x 14-inch baking dish.
Heat 1 tablespoon oil in a large skillet over medium-high. Add sausage, and cook, stirring often with a wooden spoon to break up large pieces, until sausage is browned, 7 to 8 minutes. Using a slotted spoon, transfer sausage to a large bowl. Reserve drippings in skillet.
Heat remaining 2 tablespoons oil in skillet over medium-high. Cook reserved eggplant cubes in hot oil, stirring occasionally, until lightly browned, 5 to 6 minutes.
Add onion, and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add tomatoes, garlic, pepper, and remaining 1/2 teaspoon salt, and cook, stirring occasionally, until tender, 2 to 3 minutes.
Transfer tomato mixture to the large bowl with sausage. Add feta, 1/2 cup breadcrumb mixture, egg, 2 tablespoons oregano, 2 tablespoons mint, 2 tablespoons parsley, and vinegar; toss until combined. Divide mixture evenly among eggplant shells. Top evenly with remaining breadcrumb mixture, and place stuffed eggplants in oven. Bake at 375°F until filling is golden and bubbly, 25 to 30 minutes. (Because our eggplant were larger, I cooked them for 40 minutes.)
Meanwhile, stir together marinara sauce, remaining 1 tablespoon of the oregano, mint, and parsley in a small saucepan. Heat over low just until warmed through, about 5 minutes. Drizzle over baked stuffed eggplant just before serving. Sprinkle with remaining sauce and additional feta, if desired.
Don’t you just love one-pan meals? Here’s one from Milk Street that borrowed some of the flavors of Greek moussaka. Although a traditional Greek Moussaka recipe has luscious layers of juicy ground beef or lamb cooked in a tomato based sauce, layered with sweet eggplants and potatoes, topped off with a creamy béchamel sauce and baked until perfectly golden, this a fantastic riff.
Here, seared flank steak is finished with a rustic sauce-like side of eggplant, tomatoes, garlic and herbs. Crumbled feta cheese adds briny notes that contrast nicely with the sweetness of the vegetables and the richness of the beef. Crusty bread, rice or potatoes are good side dish choices if you’re not counting carbs.
We had both flank steak and flap meat in our freezer, and, you guessed it, I did’t realize until after the meat had thawed that I removed flap steaks. Both started with “fla” and that is all that I saw on the package so I’m giving myself an out that it was an easy mistake. In fact, since we prefer the beefy taste of flap meat, it was serendipitous! Please note that flap meat needs an extra couple of minutes in the pan to reach temperature.
Keep in mind, you don’t want to drain the juices from the tomatoes. The liquid helps form the sauce and prevents the eggplant from drying out so that the pieces become silky-soft. When slicing the flank steak for serving, make sure to slice it against the grain for the tenderest texture.
Absolutely delicious! We could wax poetic for days on what a wonderful dish it was!
recipe title=”Flank Steak with Tomato-Eggplant Ragu” servings=”4″ time=”35 min” difficulty=”easy”]
1½ lbs. flank steak or flap meat, trimmed, halved lengthwise, then crosswise
Kosher salt and ground black pepper
4 Tbsp. extra-virgin olive oil, divided
1 1b. eggplant, cut into 1-inch chunks
14½ oz. can diced tomatoes
4 medium garlic cloves, minced
2 tsp. dried oregano
¾ tsp. ground cinnamon
½ cup lightly packed fresh mint, chopped
1½ oz. feta cheese, crumbled (about ⅓ cup)
Season the steak with salt and pepper. In a nonstick 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the steak and brown on both sides, 6 to 8 minutes total (8-10 minutes for flap meat), flipping the pieces once. An instant-read thermometer should show 125° for medium-rare. Transfer to a moated cutting board and cover with foil.
In the same pan over medium-high, combine the remaining 2 tablespoons oil, the eggplant and 1 teaspoon salt. Cook, stirring occasionally, until browned and softened, 5 to 6 minutes.
Reduce to medium and add the tomatoes with juices, the garlic, oregano and cinnamon. Cook, stirring occasionally, until thickened and the eggplant has begun to break down, about 5 minutes.
Off heat, stir in any accumulated beef juices and half the mint. Taste and season with salt and pepper.
Thinly slice the steak against the grain and place on a platter. Spoon the eggplant mixture on and around the steak, then sprinkle with feta and the remaining mint.
It’s not unusual that most of us would like to cut calories and fat where we can, but not loose flavor. With this riff on a Martha Stewart recipe, you bake rather than fry, for less mess and less fat. In addition, there is no salting of the eggplant to extract moisture—a process I’ve never grown fond of.
Another plus, make the chunky tomato sauce a day or two ahead and save time on dinner night. It only takes about 20 minutes total, then refrigerate in an air tight container, and you’re one step ahead of the game.
As we prepped the dish, we realized that a few tweaks to the recipe were needed. After coating the slices for one of the eggplants, we noted there would not be enough for all the remaining slices, so we quickly increased by about another 50%; while the amount of egg wash was spot on.
The shredded mozzarella was increased to 2 cups from 1 1/2, although we would even increase it more next time! The dried basil was swapped out for fresh, making sure to add it between layers as well as a garnish. One of those grocery store clamshells of basil is the perfect amount. These changes are noted in the ingredients below.
It was so light and tasty, The Hubs claimed it might be the best Eggplant Parm he’s ever had! Can’t wait to attack those leftovers… Serves 8 as a side dish, 6 as a main.
1 cup finely grated Parmesan, plus 2 Tbsp. for topping
1 1/2 tsp. dried oregano
Kosher salt and freshly ground pepper
1 oz. fresh basil, chopped to equal a loose 1/2 cup, save some whole leaves for garnish
2 large eggplants (2 1/2 lbs. total), peeled and sliced into 1/2-inch rounds
2+ cups shredded mozzarella
Tomato Sauce: In a medium saucepan, heat oil over medium. Cook onion and garlic, stirring frequently, until translucent, 2 to 4 minutes. Crush tomatoes into pan; add oregano. Simmer, stirring occasionally, until thickened, 15 minutes. Season with salt and pepper. Make up to 3 days ahead.
Eggplant Parm: Preheat oven to 375 degrees. Brush 2 baking sheets with oil; set aside. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. In another bowl, combine breadcrumbs, 1 cup grated Parmesan, and oregano; season with salt and pepper.
Dip eggplant slices in egg mixture, letting excess drip off, then dredge in breadcrumb mixture, coating well; place on baking sheets. Bake until golden brown on bottom, 20 to 25 minutes. Turn slices; continue baking until browned on other side, 20 to 25 minutes more. Remove from oven; raise oven heat to 400 degrees.
Spread 2 cups sauce in a 9-by-13-inch baking dish. Arrange half the eggplant in dish; cover with 2 cups sauce, then 1 cup mozzarella and 1/2 of the chopped basil. Repeat with remaining eggplant, sauce, mozzarella and basil; sprinkle with remaining 2 tablespoons Parmesan. Bake until sauce is bubbling and cheese is melted, 15 to 20 minutes. Let stand 5 minutes before serving.
Here’s a lighter version of Eggplant Involtini that focuses on the eggplant. Baking instead of frying allows you to skip the salting and draining step, since the eggplant’s excess moisture evaporates in the oven, and it means that the eggplant’s flavor and meaty texture are not obscured by oil and breading. This was sooo good, we can’t wait to make it again!
Swapping the usual ricotta-heavy filling for one that’s boosted with a generous dose of Pecorino Romano means we can use less filling without sacrificing flavor. Lastly, make a simple but complementary tomato sauce in a skillet, add the eggplant bundles to it, and finish it under the broiler, which decreases the number of dishes required—always a plus in our book!
Of course we put our own spin on the dish, first by utilizing the pieces of eggplant cut away before planking them. What a waste it would be to discard all of that—about 3 cups worth! So we cubed those leftover pieces into about a 3/8″ dice and sautéed them in about 3 tablespoons of olive oil until softened before adding the tomatoes to the same skillet.
Now here comes the real twist. We added very thin slices of prosciutto on top of the eggplant slices before spooning on the cheese filling. Of course this step makes it no longer vegetarian, but that extra ingredient added even more depth of flavor. And we served ours with a side of gemelli pasta, which negates the low-carb factor, if you’re not concerned with that aspect.
1 28-oz. can whole peeled tomatoes, hand crushed coarsely in their juices
1 slice hearty white sandwich bread, torn into 1-inch pieces
8 oz. whole-milk ricotta cheese
1 ½ oz. grated Pecorino Romano cheese
¼ cup plus 1 Tbsp. chopped fresh basil
1 Tbsp. lemon juice
4 oz. very thin slices of prosciutto, cut in half crosswise (optional)
Slice each eggplant lengthwise into 1/2-inch-thick planks (you should have 12-15 planks). Trim rounded surface from each end piece so it lies flat.
Cut up those leftover rounded pieces into a 3/8″ dice and sauté them in about 3 tablespoons of olive oil in your large skillet until softened, about 5 minutes.
Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. Heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper and spray generously with vegetable oil spray. Arrange eggplant slices in single layer on prepared sheets. Brush 1 side of eggplant slices with 2 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Flip eggplant slices and brush with 2 1/2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Bake until tender and lightly browned, 30 to 35 minutes, switching and rotating sheets halfway through baking. Let cool for 5 minutes. Using thin spatula, flip each slice over. Heat broiler.
While eggplant planks cook, add remaining 1 tablespoon oil to the diced eggplant in same broiler-safe skillet over medium-low heat until just shimmering. Add garlic, oregano, pepper flakes, and 1/2 teaspoon salt and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in hand crushed tomatoes and their juice. Increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, about 15 minutes. Cover and set aside.
Pulse bread in food processor until finely ground, 10 to 15 pulses. Combine bread crumbs, ricotta, 1/2 cup Pecorino, 1/4 cup basil, lemon juice, and 1/2 teaspoon salt in medium bowl.
With widest ends of eggplant slices facing you, place a half slice of prosciutto, if using, on the wide end of each plank. Next, evenly distribute ricotta mixture on bottom third of each slice. Gently roll up each eggplant slice and place seam side down in tomato sauce.
Bring sauce to simmer over medium heat. Simmer for 5 minutes. Transfer skillet to oven and broil until eggplant is well browned and cheese is heated through, 5 to 10 minutes. Sprinkle with remaining 1/4 cup Pecorino and let stand for 5 minutes. Sprinkle with remaining 1 tablespoon basil and serve.
The name of the dish is said to originate from the apocryphal exclamation by the Italian writer Nino Martoglio who, upon tasting the dish, exclaimed “This is a real ‘Norma‘!”, comparing it with the exceptional perfection of the Vincenzo Bellini opera Norma.
We obtained the recipe from Milk Street, but changed the penne pasta to gemelli, which gives a twist to the texture and captures more of the sauce in its curves. Feel free to use whatever pasta suits your fancy.
The eggplant is typically fried before being added to the sauce, but here it is roasted to concentrate the flavors and condense the porous texture. The eggplant is in the oven for about 30 minutes unattended, except for one toss; so use that time to prep the other ingredients, cook the pasta and simmer the tomatoes to make the sauce.
If you’ve never had ricotta salata, it is a firm cheese with a milky, salty flavor. Do not substitute fresh ricotta; a mild feta is a more appropriate substitute.
Don’t forget to reserve about ½ cup of the pasta cooking water before draining. You’ll need the starchy, salted liquid to help bring together the eggplant, pasta and sauce during the final simmer.
½ cup lightly packed fresh basil leaves, roughly chopped
2 oz. ricotta salata, shredded
Heat the oven to 475°F with a rack in the upper-middle position. Line a rimmed baking sheet with kitchen parchment.
In a large bowl, toss the eggplant with 1½ teaspoons salt and 4 tablespoons of the oil. Spread in a single layer on the prepared baking sheet and roast until browned and tender, 30 to 35 minutes, stirring once.
Meanwhile, in a large pot, bring 4 quarts of water to a boil. Stir in the pasta and 2 tablespoons salt; cook until the pasta is al dente. Reserve about ½ cup of the cooking water, then drain the pasta.
While the eggplant roasts and the water heats, in a 12-inch skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the garlic and pepper flakes and cook, stirring, until fragrant, about 30 seconds.
Add the tomatoes and 1½ teaspoons salt, then cover and cook, occasionally shaking the pan, until the tomatoes begin to release their liquid, about 1 minute.
Stir in the vinegar, then use the back of a large spoon to crush the tomatoes. Cover, reduce to medium and cook, stirring, until the mixture breaks down into a lightly thickened sauce, 8 to 9 minutes.
Add the drained pasta, eggplant and ¼ cup of the reserved pasta water to the tomatoes. Cook over medium, stirring constantly, until the sauce begins to cling to the pasta, 2 to 3 minutes.
Taste and season with salt. Stir in half of the basil and transfer to a serving bowl. Sprinkle with the remaining basil and the ricotta salata.
This pasta dish, loosely based on a sausage and eggplant ragù from Sicily, is ideal for summer because it uses in-season tomatoes and eggplant. In addition, the pasta is cooked directly in the sauce so there’s no need to heat up the kitchen with another large pot of boiling water. And it was hot as blazes the night we made this for dinner.
Hot Italian sausage adds a little spiciness, but I know many of my peeps out there in foodland can’t tolerate much “heat” so go ahead and use sweet sausage if that’s your preference. However, to be frank, it was just mildly spicy even with the hot version. In fact, we doubled the amount of meat to almost a pound (8 ounces seemed rather paltry). No need for us to remove casings because we bought it in bulk, which is a time-saver if your local grocery store sells it that way.
Don’t stir the tomatoes more than just once or twice after adding them to the pot. Uncovering to stir releases heat and slows the rate at which the tomatoes burst and release their juices. However, do make sure to stir regularly after the pasta is added to prevent the starchy noodles from sticking to the pot.
The sauce came out nice and creamy, and with the extra meat—OK, and a few more tomatoes—there was definitely plenty of leftovers.
Cavatappi with Italian Sausage, Tomatoes and Eggplant
3 Tbsp. extra-virgin olive oil, plus more to serve
2 Pints cherry or grape tomatoes
1 Small red onion, finely chopped
Kosher salt and ground black pepper
8 Oz. hot Italian sausage, casings removed
1 Qt. water
1 Lb. eggplant, peeled and cut into ¾-inch cubes
1 Lb. cavatappi pasta; or campanelle or gemelli
¾ Tsp. grated nutmeg
1 Cup lightly packed fresh basil, torn if large
Finely grated parmesan or pecorino romano, to serve
In a large pot over medium-high, combine the oil, tomatoes, onion and 1½ teaspoons salt. Cover and cook, stirring only once or twice, until the tomatoes begin to burst, 5 to 7 minutes.
Add the sausage and cook, uncovered and using a wooden spoon to break up the meat and tomatoes, until the sausage is no longer pink, 2 to 3 minutes.
Stir in the eggplant. Add 1 quart water and bring to a boil. Stir in the cavatappi (or other pasta), nutmeg and ½ teaspoon pepper. Cover, reduce to medium and cook, stirring occasionally and maintaining a vigorous simmer, until the pasta is al dente, 10 to 12 minutes.
Taste and season with salt and pepper, then stir in the basil.
Serve drizzled with additional oil and sprinkled with cheese.


At the Movies: Clooney Back with O Brother Brothers
Per the Hollywood Reporter, George Clooney will play a killer in Burn After Reading, a spy caper being helmed by Joel and Ethan Coen, with whom Clooney did O Brother, Where Are Thou? and Intolerable Cruelty.... Universal has grabbed the rights to Cobalt 60, a cult comic book set in a postapocalytpic world inhabited by mutants. Zack Snyder (Dawn of the Dead) will direct.... Robert Zemeckis will release the Polar Express-like, digitally enhanced Beowulf, starring Angelina Jolie, in large-format 3-D on Nov. 16.... Per Variety, Sarah Jessica Parker has replaced Rachel Weisz opposite Dennis Quaid in Smart People.... Peter Sarsgaard will join future bro-in-law Jake Gyllenhaal in Rendition, director Gavin Hood's Tsotsi follow-up.... Anthony Mackie (Half Nelson) will play Olympic track-and-field legend Jesse Owens in a biopic shooting next summer.
Wed, Oct 25, 2006


text:
“At 10:20am this morning, two boat loads of artists and activists occupied the dock landing of the Peggy Guggenheim Collection in Venice. It marks the first joint action between GULF (Gulf Ultra Luxury Faction) and Gulf Labor, which is an official participant in the 2015 Venice Biennale, and two Italian organizations, Sale Docks in Venice and Macao from Milan — an independent art space which started organizing art workers in 2012. The crowd of roughly 40 people are hoisting banners and flags that read, “Meet Workers’ Demands” and other labor-related messages. The museum occupation is the latest effort to highlight labor issues impacting migrant workers at Saadiyat Island, where Guggenheim Abu Dhabi, Louvre Abu Dhabi, and other luxury culture brands are building outposts.”
Het Guggenheim komt de laatste jaren met name in het nieuws vanwege uitbuiting van arbeiders die het nieuwe filiaal in Abu Dhabi aan het bouwen zijn. Sinds vanochtend hebben demonstranten Guggenheim Venetië bezet, Hyperallergic doet doorlopend verlag.

domain: artistic


text:
Resignation of Amit Shah too little too late: CongressJuly 24th, 2010 - 6:09 pm ICT by ANI
New Delhi, July 24 (ANI): The Congress party on Saturday said the resignation of Gujarat Home Minister Amit Shah charged with murder of Sohrabuddin Sheikh in a fake encounter is too little too late.
Shah, who has been untraceable, sent his resignation to Gujarat Chief Minister Narendra Modi after the Central Bureau of Investigation (CBI) charged him with murder and kidnapping in the case.
“Well, it is good that supposedly better sense has prevailed but it really may be a case of too little too late. To resign after resisting the whole issue for weeks and months is not graceful, is not willing and is not voluntary,” said Congress spokesperson Abhishek Manu Singhvi.
“More importantly, the top leadership of the Bharatiya Janata Party (BJP) and Modi are fully supporting and justifying the actions till now including after resignation,” he added.
Singhvi further said the Congress has no problem with the legal process working itself out.
“We have no problem with Shah seeking all available legal remedies, but it is the past conduct till today, which the people of India will judge the BJP,” he added.
A CBI court in Gandhinagar on Friday evening rejected Amit Shah’s anticipatory bail plea that he had filed through his lawyer to avoid arrest in the Sohrabuddin fake encounter case.
The CBI has filed a 30,000-page charge sheet against Amit Shah, accusing him of complicity in the Sohrabuddin fake encounter case.
Sohrabuddin and his wife were killed in an alleged fake encounter in 2005.
In March 2007, police said Sohrabuddin, belonged to Lashkar-e-Toiba and was planning to assassinate Gujarat Chief Minister Narendra Modi to avenge the death of Muslims killed in the 2002 Gujarat riots.
The government also admitted that Sohrabuddin’s innocent wife Kausar Bi had been killed by the police and her body burnt in an attempt to remove traces of the crime.
The Gujarat Government admitted that senior police officers were directly involved in the killing of Sohrabuddin, and his wife, Kausar Bi, in 2005.
The admission came as a result of the intervention of Supreme Court, which ordered investigations into this case. The CBI took up the case on directions of the Supreme Court. Earlier, the apex court had asked the CBI to probe if there was any larger conspiracy to the killings and submit the report by July 31. (ANI)
- Supreme Court orders CBI probe in Gujarat Prajapati encounter case - Apr 08, 2011
- Ambika Soni slams Modi over 'contract killing' remarks - Aug 26, 2010
- Sohrabuddin case: Gujarat Home Minister Amit Shah resigns - Jul 24, 2010
- Shah resignation too little, too late: Congress (Lead) - Jul 24, 2010
- Sohrabuddin case: CBI to quiz Narendra Modi? - Jul 29, 2010
- Modi announces Shah's resignation, Cong says too little - Jul 25, 2010
- Gadkari blames UPA Govt. of CBI's misuse - Jul 26, 2010
- Sohrabuddin case: Gujarat's Home Minister skips appointment with CBI - Jul 23, 2010
- Sohrabuddin case: Gujarat's Home Minister to appear before CBI today - Jul 23, 2010
- Sohrabuddin case: CBI court extends Amit Shah's judicial custody till Oct. 13 - Sep 29, 2010
- Sohrabuddin case: CBI plea against Amit Shah bail in Supreme Court - Dec 14, 2010
- Sohrabuddin fake encounter case: CBI summons Gujarat's Home Minister - Jul 22, 2010
- Sohrabuddin case: Gujarat's Home Minister fails to appear before CBI - Jul 22, 2010
- CBI to file charge sheet in Prajapati case few days - Aug 28, 2012
- Amit Shah likely to appear before media as CBI seeks trial outside Gujarat - Jul 25, 2010
Tags: bail plea, better sense, bharatiya janata party, bjp, cbi court, central bureau of investigation, chief minister, complicity, congress party, friday evening, gandhinagar, gujarat government, home minister, innocent wife, manu, narendra modi, resignation, riots, sheikh, spokesperson

domain: news


The UFC’s third offering on ESPN averaged 1.091 million viewers on the Worldwide Leader, making it the third-most viewed cable Fight Night card since February 2017.
ESPN released ratings figures for UFC Minneapolis on Tuesday. When combining figures for ESPN and ESPN Deportes, the average audience increased to 1.41 million viewers. UFC on ESPN 3 took place at the Target Center in Minneapolis and saw Francis Ngannou defeat Junior dos Santos via technical knockout 71 seconds into their heavyweight headliner.
UFC on ESPN 1, which was headlined by a showdown between Ngannou and Cain Velasquez, averaged 1.463 million viewers, while ESPN on ESPN 2, which featured a lightweight duel between Justin Gaethje and Edson Barboza, attracted an audience of 828,000.
UFC on ESPN 3 peaked during the final 15 minutes, which included the main event, at 1.5 million viewers. The card made ESPN the most viewed cable network on Saturday night among all people between 18 and 34 and in three male demographics (18-34, 18-49 and 25-54).
According to a release, UFC on ESPN is averaging nearly 1 million viewers through June 29, which is a six-percent ratings increase from the combined UFC audience on Fox, FS1 and FX at this time last year.
Meanwhile, Saturday’s preliminary card drew 553,000 viewers for a lineup that was topped by a clash between Ricardo Ramos and Journey Newsom.


text:
|Adonis Filer injury update|
|Senior Writer - Monday, March 10, 2014 3:13 PM-||
Clemson guard Adonis FilerAdonis Filer
#3 6-2, 190
View Full Profile told TigerNet Monday afternoon that he hasn't practiced, but hopes he will be able to practice Wednesday and can play Thursday in the ACC Tournament.
Filer injured his left hamstring against Miami, and didn't play in Saturday's home loss to Pittsburgh.
Filer told TigerNet that he still was unable to walk without a limp as late as Sunday, but the training staff has been working with him and he is walking better today.
|Send Feedback to David Hood: Email | Comment||
- Boulware fires back at NFL analyst on Twitter
- National Championship Odds for Clemson after NSD
- 2016 Football Gameday Designations Announced
- Swinney: "Venables is the worst driver on my staff"
- Watson pays tribute to Cam Newton before Super Bowl
- Clemson ranked in Top 5 of ESPN's 2016 FPI
- Clemson ranked in Top 5 of ESPN's 2016 Way-Too-Early Top 25
- Swinney: I always told my Mama I'd make it to Yale
- Venables named nation's top recruiter
- WATCH: Clemson football players go to a kid's birthday party

domain: sports


Buck Island Charters
Enjoy smooth sailing to Buck Island aboard the Teroro II and Dragonfly
Take a guided tour of St. Croix and learn about the island's history, cultural traditions, botany, and more.
N2 The Blue ©
St. Croix Attractions
Find out about places to see and things to do on St. Croix
Read about some of the many adventures awaiting you on St. Croix!
The St. Croix live entertainment scene offers some very memorable acts. Don’t miss the iconic mocko jumbies as they stilt dance above the audience, light up the night with fire dancers, and catch the Caribbean vibe with some steel drum music. St. Croix also boasts great live music, from solo acoustic guitarists to blues, reggae and cover bands. Whatever your tastes, check out the live entertainment St. Croix’s nightlife offers at bars, restaurants and resorts all across the island!
Live Classical Guitarist Playing at Venues All Over St. Croix! Enjoy the instrumental acoustic guitar sounds of accomplished St. Croix musician, Steve Katz. He can be seen at just about every venue on the island, playing his fusion of...
Local Live Music and that Famous Frederiksted Sunset! Scheduled for the third Friday evening each month, businesses and volunteers in Frederiksted host an impressive roster of musicians from around the world. Sit outside, enjoy the sunset and breeze coming...
CoralFire offers the highest quality fire performance anywhere in the Caribbean! Catch one of our weekly resort shows at The Buccaneer, The Palms & Divi Carina Bay – or book us for your private event. Each show is completely unique!...


text:
Building brighter futures for children and young people
Reigate & Redhill YMCA Challengers build brighter futures for vulnerable and disadvantaged people across East Surrey.
REDHILL ROLLERCOASTER SPORTIVE
Sunday 31st August
YMCA Challenge events are life-changing experiences for you and our children and young people who benefit from Reigate & Redhill YMCA charitable services in East Surrey.

domain: sociology


text:
Originally Posted by triplenet
Hey!!! I have not contacted you yet on my commercial lease, because i do not want to waste your time until I'm sure I'm leaving the building I'm in...
Negotiating with current landlord (management company actually) right now, and I do not know yet what's gonna happen. Anyway... You are my first choice if our negotiations go south...
Changing the subject... Where specifically are they looking?
Anywhere in SouthFl (I assume South Broward and Miami) where the best deals to buy and then lease are. what kinda price range?
I understand they are looking for small units, 1 or 2 bedrooms apartments/condo to make it easier to lease out all year around.
I'm not completely sure but probably something between 50 to 80 to start.
There's one of investors in the pool that is willing to be the guinea pig and make the first move so thats where I'm guessing the 50 to 80k, but it is something that it could be discussed.
I also understand that the preference is for fewer amenities (to keep maintenance dues low) rather than have a high monthly maintenance to keep a club house, security guard, golf course, etc... and that type of amenities that cost money to the owners. how are they closing (cash or debt)?
It is my understanding that loans to foreigns are a fairy tale... but I may be wrong... Ol'e hard cash (obviously wired through banking institution
nothing shady or anything like that) would be the first choice.
I understand that their chances of getting better deals would increase when the seller does not have to deal with a lender denying the loan at the last moment. and who is going to lease?
I'm certain that leasing being handled by the same realtor that help with the buy will be preferred. It may seem like an incentive for the guy to find deals that would be quick to lease and get a commission on the sale and also on the lease.
Also to avoid "misunderstandings" on one realtor guesstimating $2000.00 per month lease possibilities for a particular unit and end up with a different realtor that could claim that the most it can be leased is for $800.00.
If it's the same guy it would be harder promise something that it will not be possible. Or at least thats their logic. and manage the units?
good question.... options, advice and suggestions will be welcomed.
What do you think? if it's easier for you to talk about it over the phone rather than typing mile long posts, I can call you at a time that is good for you.
Thanks in advance!!!!

domain: finance


text:
together. They wouldn’t even let me go up into the settlement to look for a pilot.”
The lieutenant and his sailing master stood watching the boat as it approached. “Couldn’t you, then, get a pilot, Baldwin?” said Mr. Maynard, as the boatswain scrambled aboard.
“No, I couldn’t, sir,” said the man. “Either they’re all banded together, or else they’re all afraid of the villains. They wouldn’t even let me go up into the settlement to find one.”
“Well, then,” said Mr. Maynard, “we’ll make shift to work in as best we may by ourselves. ‘Twill be high tide against one o’clock. We’ll run in then with sail as far as we can, and then we’ll send you ahead with the boat to sound for a pass, and we’ll follow with the sweeps. You know the waters pretty well, you say.”
“They were saying ashore that the villain hath forty men aboard,” said the boatswain.
Lieutenant Maynard’s force consisted of thirty-five men in the schooner and twenty-five men in the sloop. He carried neither cannons nor carronades, and neither of his vessels was very well fitted for the purpose for which they were designed. The schooner, which he himself commanded, offered almost no protection to the crew. The rail was not more than a foot high in the waist, and the men on the deck were almost entirely exposed. The rail of the sloop was perhaps a little higher, but it, too, was hardly better adapted for fighting. Indeed, the lieutenant depended more upon the moral force of official authority to overawe the pirates than upon any real force of arms or men. He never believed, until the very last moment, that the pirates would show any real fight. It is very possible that they might not have done so had they not thought that the lieutenant had actually no legal right supporting him in his attack upon them in North Carolina waters.
- The pirate captain had really only twenty-five men aboard of his ship at the time of the battle.

domain: history


text:
We are looking for a someone who can edit images creatively for the products in Adobe Photoshop. You can find links attached below for reference- Before Bid we need all the information regarding the same project you have completed in the past.
logo is simply the word "frEEkd." in a creepy type font something like the attached file but use your own creativity plain black! would i be able to change it to white in Photoshop though? when creating, please focus on the veiny lines and bold letters. those are my only guidelines ok but if possible could you make a black and a white version please
...document now. There are about 13,000 letters now and I have to reference it for my disquisition. It has to finish on this Thursday. Since it isn't uncompleted yet, this needs a creativity and technical knowledge. I discussed on this one about the Mechanical Manufacturing. I need to find person in today. Please bid if you can translate Russian to English Freely
...products, including logo creation, social media posts, advertisements and brochures. In this role, you should be highly creative and have a sharp eye for [log masuk untuk melihat URL] goal will be to create impactful designs that capture and promote our company vision. Requirements: 1. Professional experience of 0-1 year 2. Proficiency in photoshop, adobe skills 3. Familiarity
I require our business logo to be edited for the following themes to be used in our email footers: - Christmas - Easter - Saint Patrick's Day - Halloween - Mothers Day - Fathers Day - Anzac day (australian) - Remembrance Day (australian) - Australia Day - New Years Please see [log masuk untuk melihat URL] for an example I have made of what I would like the
I need a business card design! Attention grabbing, creative and related to an infosec/cyber security company! (Hacker/security/networks,elegance,creativity)
I need a new website. I need you to design and build my blog.
I need a logo designed.
...done banners for my product page on amazon. (my product is Hemp oil for pets). Bellow I am attaching ‘SAMPLES’ of what i have in mind, some of them need a lot of work and creativity from your end. I’m confident in my content but i need you to make it look neat, professional, creative and keeping in line with the colors of my product label, meaning make
Am looking for someone who can write 5 good articles on various topics related children and 'Do it yourself' toys, robots and similar things. E.g. titles 1. Advantages of DIY toys for your kids 2. DIY as a tool to identify your child's interest etc.. Please send a small sample i.e. 1 or 2 paragraph in related topic. My total budget is 25 to 30 USD
...independence of London. YOU is looking to recruit new volunteers (old and young) to help inspire the YOU youth. To help with this goal, you have been asked by YOU to use Photoshop to create a poster that gets Londoners thinking about volunteering for YOU. The poster you create must be both informational and appealing. There are specific requirements
MUST BE PROFICIENT IN MAILCHIMP, PHOTOSHOP, ILLUSTRATOR, HTML. We need a visually pleasing email for a clothing company. It needs to be modern yet easy to read on all platforms. There is a dropbox link below that includes the following: 1.) sample of newsletter with the content we want in it, but the style is wide open and up to you. Any text in
...Web Designer with 4+ years creative industries experience. I am master of Adobe Photoshop, Adobe Illustrator, CorelDRAW and Front End Developing. I always making design with my creativity and with my long time professional experience. My preferred working area is: ★Logo design ★Brochure design ★Poster design
Hi, I hate writing! It's not that I am bad at it, but its that I am certainly not good at it. I find I sit there for ages trying to come up with the right way to say something and then changing it and going back and forth, and trying to come up with headings ohhh that is even harder. But over the years I have been getting there and been getting it done, however, we are about to start pushi...
Looking for a Free lance graphic designer to make a advertising sign for a Chriopractor. We are chiropractors We want a picture that takes up the entire back of sign (a faint picture in the background), font same as ‘chiropractor’ (see attached), Have also uploaded previous sign used. Please use this as guide. Essential items: CHIROPRACTOR AVAILABLE TODAY 9020 7343 (will give more...
I need a brand logo design for a personal brand that I am starting. The name of the brand is "Introspection". I would like a silhouette of a bear head or bear paw to be incorporated somehow, but not required. The logo will be used in Social media, websites, business cards, email signatures, and merchandise. The brand is about inspiring personal growth
...behind the project. There will be two parties, one is "tech support provider" and the other one is who need technical help i.e. "Customer". Use your creativity to make it look good by playing around with the design. Make sure all the elements are present in the page. For the color combination, use the following colors or
Looking for a POSTER for my e-juice line called Triple Threat. The Concept of the triple threat is that you purchase 3 for a price and then 3 woman (mother and daughters) are responsible for the deal. But we wanted to put a twist to it so we came up with this concept. Not necessary to totally stay with the exact descriptions below. We want it fun. It was just ideas we threw out and come up...
...and exiting logo, Need quick change to different font and creativity touch up. Please keep the word fortnite the way it is, and change the word PRESS to something cool and creative font. This logo is for a daily publishing blog. I have the original photoshop files to send over. I like the speed font and would like to see some creativity. something
Professional CARTOON needed for musical album cover!! Creativity is an essential! Think Love, heartbreak, but also think fun and creativity!! Please refer to the pictures attached while reading the description. Feel the emotion of saving love from being drowned out by a toxic and ending world I have drawn out the concept of the cover using
[log masuk untuk melihat URL] already have a logo for the company. We have lost the original file. Will give you image details so you can rework and improvise the details and provide me. 2. We also need basic stationery branding to be done for the existing logo. 3. Want basic Gold gild finish as one option & Plain Black Logo [log masuk untuk melihat URL] three more opti...
Logo and Icon designed for WinkHi The name of the App is WinkHi. its a Social App where you can connect, meet new people, chat and find jobs. Looking for something fun, edgy. I have not decided on colors or fonts. Looking for creativity. Check the attachments
My college organises a technical and entrepreneurial festival called Techkriti. We are celebrating its 25th edition this year. We have a theme for the festival every year. Previous themes include Beyond the Planet, Factualising Fictions, Blueprint to a smarter world, Prism of Possibilities etc. You have to suggest a technical theme (as the given ones) which also incorporates the fact that it is ...
We are Branding name in perfume and beauty (App online). We want creator to do video for our Brand for snapchat. Best Regards
I want to fix a broken down brick building on Main Street in my village. It is in disarray, Small, and shaped like a shoe box. I have roughly sketched a basic design but would like someone to help me make a more professional drawing to bring to the bank to receive funding. I love castles, French architecture. Only exterior required. I would need a drawing of storefront & side. My artistic s...
For a while now I have been working on an electronic music act, called Derek Hake. However, I never had a proper logo, whereas I need something recognizable and unique to put on cover arts and posters of gigs. The logo should contain my alias (Derek Hake), but other than that I would say, get creative. If you are familiar with logos of well-known
...video that incorporates our brand and value proposition into our video in a creative format. Our Branding elements are ►red colour ►exclusively use our logo (do not invent your own logo) ►minimalistic, clean graphics Our Value Proposition ►Purchase directly online ►Factory Direct Prices ►100 Night Sleep Guarantee ►Optional order online
We are distance education center. We are posting adds in many marketing website. So the job for you as mentioned bellow: I will provide you some of our actual adds (5 to 10 samples) tittle and body content. you need to read and gather what we are doing and provide us 100 adds matter with your varieties creative words and sentence but meaning will same but explain in 100 different types. please f...
...looking for a modern logo and complementary fonts for my business called ‘cliped’ The logo and font needs to be modern. A ‘less is more’ design is therefore prefered. A mix of a serif and sans serif font could be used aswell. Creativity for slogans is greatly appreciated. Some examples: ‘Lets get you’ (serif) ‘cliped-logo<...
...would like to have a logo professionally designed. Purpose of the logo: 1. It is going to be the emblem of a brand. 2. The brand is related to sports statistics. 3. The logo is going to be used in Web Pages, Web Applications, and Mobile Applications. 4. The logo is going to be used as a plain image, image for loaders, logo image for the mobile
Looking for a Freelancer to join my team. I have a youtube channel with 30,000 subscriber and 8MM views. This is a reference video - tell me what you would do differently and how you could improve the editing of this video [log masuk untuk melihat URL] [log masuk untuk melihat URL] My budget is between 30-50 CAD, if you do not want to work with my budget, dont bid. This is non-negotiable.
...side Verification logo. The design should reflect a professional theme that promotes world commerce and celebrates diversity. Desired primary colors: red and green. The project will involve redesign of layout and icons (Skype, WhatsApp, etc... In addition to possessing creativity and vision. Required technical skills: Photoshop, HTML and CSS. Thank
Looking for a Freelancer to join my team. I have a youtube channel with 30,000 subscriber and 8MM views. This is a reference video - tell me what you would do differently and how you could improve the editing of this video [log masuk untuk melihat URL] My budget is between 30-50 CAD, if you do not want to work with my budget, dont bid. This is non-negotiable.
...a couple of nice logos created for my music artist and i need one for a department of company. you must be creative unique classy clean and give hi res designs. The first logo is for a Latin Jazz Band entitled Bob DeSena who plays the vibraphone. the next is for a music marketing company named HR. Entertainment. the logos should be creative
...need a logo designed for a video production business. Name: CORAL Video Animation Some of the words we use to describe this business are: trust, satisfaction, happiness, quality, creativity In your bid please put the word “king” so I know you have read and understood all this brief. [ MORE DETAIL] I will require the final photoshop or illustrator
Looking for someone who'll be the expert on internet business. I've many more project like this. If you do great on it, I'll offer him/her many more. Only native English speaker are allowed to place bid on this project. No time waster please. More details on chat. Thank you.
we are a NFP org promoting bilateral trade between 2 countries. we require a creative person to design logo etc we have some ideas but would like to see your work. fusion of cultures would be good in your art work
...stairs, where maybe there is a guy and a girl climbing the stairs and similar images (question marks, watch mechanism and bulb) are on top of their heads. I need a bit of creativity with the background. Has to have mainly very light grey with some dark red color. Size: 2000px by 1200px Image: [log masuk untuk melihat URL]
I need a logo for my new website, i have created a mock-up the colors need to use. What i need from the designer is some creativity. I have refereed a website which might help in getting the idea. Please go through the document attached and comment. This logo is used for software development company. Logo acceptance criteria: 1- Original file
Necesito que diseñen un logo.

domain: design


text:
How would you like competitive loan rates from the top business lenders?
Here’s how to make that happen:
- Apply for a business loan through an online lending marketplace
- Get free loan offers from the best lenders for your business
- Take your pick of the offers and get the money in as little as 24 hours!
Because there are multiple lenders, they’ll be competing for your business. That means competitive loan rates for you!
Apply through the Become online marketplace and get competitive loan offers from leading US lenders.
Disclaimer: The above information is of a general nature. Before receiving a business loan you should consider the loan agreement and finance documents provided by the lender, and whether the loan is suitable for your business.

domain: economics


text:
Marina Bay Sands’ ArtScience Museum will be hosting the 10th anniversary screening of Wee Li Lin’s whimsical tale about the malls of Singapore, Gone Shopping. Released to critical acclaim in 2007, Gone Shopping is the first-full length directorial debut of female director Wee Li Lin.
The screening of the movie is part of ArtScience on Screen, which showcases the work of groundbreaking filmmakers and artists. ArtScience on Screen forms the backbone of the museum’s dedicated film programming, with the aim to inspire audiences to discover art and science through film and moving image.
From October 1 to 8, the film will be screened twice daily to the public, at 3pm and 5pm respectively. Admission is free.
Venue: ArtScience Museum at Marina Bay Sands
When: 1 - 8 Oct 2017, 2.30pm and 5pm

domain: entertainment


If you're having trouble with your tube tester's roll chart sticking or spooling out too much, try these fixes!
If your roll chart bunches up or unspools too much ---
In some tube testers, such as our Hickok 600a, there's a metal gear that's pressed into the end of the two wooden roll chart dowels. This gear can become loose and allow the dowel to slip too much as the roll chart is advanced. This makes the roll chart unspool faster than it can take up.
To repair this, first slowly advance the roll chart so that it's all on one of the wooden dowels. Carefully detach the end of the chart from the empty dowel. Then carefully apply some superglue (or epoxy) to the point on each wooden dowel where the dowel attaches to its gear. Be careful not to get the glue on the gear teeth. Allow to dry.
Finally, reattach the roll chart to the empty dowel. Three pieces of Scotch tape will do the job (note, however, that the tape may dry up and become yellow after ten years). Your roll chart should now operate smoothly!
If the roll chart gets very tight towards the end - -
Your tube tester might have the original sized dowels that came with the original roll chart. If the chart was replaced with an newer, updated chart, it's undoubtedly longer. When the chart is fully wrapped, it just won't fit between the two dowels. On our Hickok 600a, the original dowels were 3/4" o.d. (outside diameter). You can buy a smaller, 5/8" diameter dowel at a local builders supply store. There's often a choice of the type wood that's used for the dowel, opt for an oak dowel, they seem a little harder, and will hold the gear and pin better. Be sure to sight down the dowel you're buying to check it's straightness. Measure the length carefully, comparing it to the original dowel. A tad short is better than too long, so measure twice and cut once!
Be very careful removing the brass gears from the ends of the original dowels. Brass is relatively soft, and it's possible to crush or break the gear teeth when you try to pull the gear from the original dowel. Use caution!
Carefully drill pilot holes on each end of the replacement dowels. A drill press works well here, but it can be done with a hand drill if you're careful. The pilot holes should be slightly smaller than the pin, so you can tamp the pin in with a small hammer. You can attach the chart to the dowel with Scotch adhesive tape, (realize that tape will yellow and dry after about ten years). Allow a litle slack between rollers when you attach the chart. If you're not sure, roll the chart back and forth and then readjust the atached ends.
After these fixes, if the roll chart still binds --
Check the length of the replacement dowels. One millimeter too long will cause them to bind against the mounting brackets. Also, check the alignment of the gear that was inserted into the end of the new dowel. The brass gear must remain parallel to the thumbwheel gear at all times. If it's crooked, or wobbles as it turns, the thumbwheel will stick once each revolution. Finally, never lubricate the gears, you don't want oil all over your chart!
Note: The above content is copyright TGPSales & TGrant Photo. Copying or use on another website is prohibited


text:
Tuesday, October 15, 2013
OK, let me preface this post by saying I have made these numerous times and they've come out cute as they could be. They use to look like mice. The batch I made this time, well, let's say they were maybe nuclear mutant mice. The weirdest-looking batch of critters I've ever turned out!
This is basically a Hershey's kiss enveloped in a tasty cookie coating. Now, in the past when I've made them, I've stuck a couple of mini-chocolate chips in for eyes and a couple for ears and then put in a piece of black string licorce. But for some reason this year, the chocolate chips just looked like for shiny spots on a round ball with a black tail! The last batch I switched to white chocolate chips so hopefully they would look like eyes, but, well......
Anywho...... if you have a more creative hand than I do, give it a try. Or if you are just want a simple melt-in-your-mouth treat, forget about the adornments and just make the bon-bons! Also, there are a variety of Hershey's Kisses....use any that you like....they all taste wonderful.
BON BONS (makes approximately 60 bon-bons)
1 (12 oz) cup semi-sweet chocolate chips
1/4 cup butter
1 can (14 oz) sweetened condensed milk
2 cups AP flour
1 tsp vanilla
1 bag (12 oz bag....about 60 kisses in each bag)
1/2 cup finely chopped nuts, optional
In medium saucepan, combine chocolate chips and butter. Cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk. Mix well.
Lightly spoon flour into measuring cup. Level off. In medium bowl, combine flour, nuts (if using), chocolate mixture, and vanilla. Mix well.
Heat oven to 350F.
Shape 1 Tbsp of dough around each kiss, covering completely. Roll into a smooth ball between your hands. Place 1" apart on ungreased cookie sheet.
Bake at 350 for 6-8 minutes. Cookies will be soft and shiny, but become firm as they cool.
NOTE: If using licorce, place the strings into the bon bons within a minute or two after coming out of the oven and they will slide right in. If using chocolate chips for ears and eyes, wait several minutes or the chips will simply melt. But don't wait too long or the chips won't stick.

domain: food