OATH-TAKING. Executive Judge Estefanio Libutan Jr. (3rd from left) is flanked by (from left to right) Portia Familiaran and husband Vice Mayor El Cid Familiaran, Mayor Evelio Leonardia and wife Elsa Leonardia, and Lone District Rep. Greg Gasataya after the oath-taking rites of the Grupo Progreso winners at GT Hotel in Bacolod City on Friday afternoon (May 17, 2019). All three officials won fresh mandates for a second term. (Photo by Nanette L. Guadalquiver)
BACOLOD CITY -- Reelected Mayor Evelio Leonardia has emphasized the need for teamwork among the new city officials to enable his administration to steer Bacolod to greater heights in the next three years.
Leonardia, who took his oath of office together with the other winning candidates of Grupo Progreso before Executive Judge Estefanio Libutan Jr. on Friday afternoon, said their party presented a platform of government he wants to implement in his second term.
“The only way we can do this is if all of us will join hands. Together we will work hard for this. I did not entertain the thought of pursuing this alone,” the mayor said in his message.
The group’s three-point “Agenda for Action” aims to accelerate socio-economic growth; efficiently deliver basic services; and strengthen local governance.
“We did not write this just to win the elections. We did this because we intend to do this,” Leonardia said, adding that all candidates of Grupo Progreso signed the party’s campaign platform “in the spirit of accountability and transparency.”
“I believe in teamwork. Our administration reached this point because of the support and cooperation of everybody,” he added.
Grupo Progreso was the big winner in the May 13 elections here. The ruling coalition won 14 out of the 15 seats, led by re-electionists Leonardia, lone District Rep. Greg Gasataya, and Vice Mayor El Cid Familiaran, who were all given fresh mandates for a second term.
A total of 11 out of the 12 City Council seats went to the Grupo Progreso candidates led by re-electionist Councilor Cindy Rojas. Other winners were Renecito Novero, Simplicia Distrito, Carlos Jose Lopez, Al Victor Espino, Archie Baribar, Israel Salanga, Dindo Ramos, Bartolome Orola Sr., Ana Marie Palermo, and Elmer Sy.
The 12th spot was clinched by opposition candidate, Wilson Gamboa Jr., also a re-electionist.
“Our people should never worry about not having the voice of the opposition. I’m sure there will be,” Leonardia said.
During Friday’s oath-taking rites, Libutan also sworn in Gasataya and Familiaran, along with the nine newly-elected Grupo Progreso councilors. Lopez was out of the country while Espino was in Manila. (PNA)


text:
Morriscastle Beach stretches for five unbroken miles, from Curracloe to Cahore Point in County Wexford. This lovely sheltered Blue Flag beach is one of the longest in Europe and is know as the Golden Mile.
Located near the picturesque village of Kilmuckridge, Morriscastle Beach is one of the southeast's premier holiday resorts. It is a long and sandy beach ideal for relaxed scenic walks.
Old Bawn is a Green Coast awarded beach which is sheltered by sand dunes and has a wide range of wildlife. Visitors can walk along this beach to the adjoining beach of Morriscastle.

domain: travel


text:
A high end city retreat awaits you in the heart of Koreatown. Located adjacent to DTLA, Echo Park, Silver Lake, and Hollywood - you are just steps away from all the excitement of Los Angeles. KeyPR (our in unit concierge system) will advise you on all of your vacationing needs such as ordering a car service to The Hollywood Bowl or reserving a pair of tickets for a show at Pantages Theater.
The KODO is a 0.4 mile walk to the Wilshire and Vermont Redline station and 4 stops away from Union Station that will conveniently take you to Santa Monica, Long Beach, or anywhere between. Other tren…

domain: geography


Possibly moreso than any other medium, computer games have improved exponentially over time. It seems like only yesterday that Pong was the pinnacle of gaming achievement – moving a white line up and down the screen to the sound of bleeps and bloops – realism was not the name of the game (we’ve been through this – Pong was the name of the game). Today though games are almost photo-realistic, worlds are incredibly detailed down to such aspects as the pictures on the walls in the houses, and the plants in the gardens.
But while the programming and the design has certainly come on in leaps and bounds, it’s actually the hardware that’s made this possible. And while the processing power has increased more and more with each new ‘generation’, it’s also become more interesting and more innovative at the same time – to the point where some of the consoles are no longer just machines with controllers, but amazing gadgets that you can interact with in completely new ways. Here we will look at some of the most incredible gaming gadgets and gizmos that have changed the face of gaming, or at least given us something new and exciting to try. [Read more…]


text:
Paddington to Heathrow
Using NW Cars will save you a fortune especially if your a frequent flyer and travel to the Airport by train or coach.
The typical cost for a train from London’s Paddington Station to Heathrow is currently £20.00 for a single far with a standard class ticket and £28.00 for business class.
NW Cars charge a flat rate for a saloon car journey to from the same location to the same destination for only £26.00. The difference is, you do not have to share your vehicle, We will collect you from your home address and we will probably get you there just as quick as the express train from Paddington will (traffic dependent).


text:
E Ink's technology has also been used in the Motofone, Motorola's low-cost mobile phone for the developing world, a Seiko wristwatch, a weather-station and a flash-memory stick. And it will appear in a new mobile device with a five-inch (13cm) roll-up display that will be introduced in Italy later this year. The “Librofonino”, an e-book reader with a cellular connection for receiving information, was developed by Polymer Vision, based in the Netherlands, and will be sold by Telecom Italia.Rollable screen, very cool. Dude talking in the background, not so cool.
via YouTube and The Economist

domain: news


Pensacola fish hatchery lawsuit continues as judge grants motion for rehearing
- The property owners behind the lawsuit will be allowed to amend their complaint
- Lawsuit is over the lease for the Gulf Coast Marine and Fisheries Hatchery and Enhancement Center
- In April, the lawsuit was dismissed with prejudice
The lawsuit over the planned fish hatchery at Bruce Beach in downtown Pensacola is back.
After dismissing the case in April, First Circuit Court Judge W. Joel Boles granted a motion Tuesday to allow the two downtown property owners behind the lawsuit to amend their complaint to address their legal standing to sue the city and state over the process used to select the site of the hatchery.
In November, Dan Lindemann and Jerry Holzworth filed a lawsuit against the city, the Florida Fish and Wildlife Conservation Commission and the Pensacola Community Redevelopment Agency over the lease for the Gulf Coast Marine and Fisheries Hatchery and Enhancement Center.
The two downtown property owners asked the court to declare the lease between the city and FWC void after they discovered language in the lease saying it would be null if construction of the hatchery did not begin by May 2017. They also argued the city did not follow its own process for leasing or selling a property within the CRA.
Attorneys for the city argued during a hearing April 3 that Lindemann and Holzworth did not have standing to sue because they did not demonstrate a "special injury" required to bring a lawsuit against the city or state in their original civil complaint.
Murder charge:Pensacola teenager indicted for murder in woman's death
Boles ruled on April 9 in favor of the city and FWC and dismissed the lawsuit with prejudice. However, Lindemann and Holzworth's attorney, Robert Emmanuel filed a motion asking for a rehearing and to amend their original complaint to address the standing to sue issue.
Boles granted that motion and gave Emmanuel 30 days to file an amended complaint.
When asked if the mayor had a comment on the latest order, city of Pensacola spokesman Vernon Stewart said the city would "continue to respect the court process and will leave these matters for the courts to decide."
Jim Little can be reached at firstname.lastname@example.org and 850-208-9827.


text:
New Hampshire’s governor is poised to become the state’s first four-term GOP governor
New Hampshire Governor Chris Sununu’s decision this week not to run for the U.S. Senate has made it more difficult for the GOP to flip Maggie Hassan’s seat in 2022, but it has also virtually solidified the party’s hold on the governorship come 2023.
Sununu – one of several popular northeastern Republican governors – nearly doubled up on his 2020 opponent, state Senator Dan Feltes, with 65.1 percent of the vote en route to a third term a year ago even with Joe Biden carrying the state by more than seven points.
If reelected, Sununu would become the first Republican in state history to win four gubernatorial elections and also the longest-serving member of his party to hold the office.
Governor Sununu is currently one of four New Hampshire Republicans to win election to three gubernatorial terms:
- State Senator John Winant (1925-1927; 1931-1935): Elected in 1924, 1930, and 1932, Winant lost the 1926 GOP nomination to state Board of Education President Huntley Spaulding in between his three nonconsecutive terms
- Publisher Mel Thomson (1973-1979): Elected in 1972, 1974, and 1976, Thomson lost his bid for a fourth term in 1978 to auto dealer and state Representative Hugh Gallen
- Former state Representative and engineering company president John Sununu (1983-1989): Elected in 1982, 1984, and 1986, the elder Sununu did not seek a fourth term
Only one Democrat has won four gubernatorial elections in New Hampshire history: furniture manufacturer executive and University System Board of Trustees Chair John Lynch was elected in 2004, 2006, 2008, and 2010.
Lynch recently dealt a blow to his party by stating he would not seek the governorship in 2022.
If Governor Sununu is reelected and serves out the entirety of his fourth term, he would tie Lynch for most elections won to two-year terms in the state. [New Hampshire switched its gubernatorial terms from one to two years in 1878].
In any case, Sununu is a long ways from becoming New Hampshire’s all-time longest-serving statehood governor.
That title belongs to Federalist John Gilman, who won 14 single-year terms and served for 14 years and six days from 1794-1805 and 1813-1816 (which is also good for the 14th longest gubernatorial tenure in U.S. history).
A few other New Hampshire governors won four-plus elections to single-year terms:
- Anti-Federalist Josiah Bartlett (4): 1790, 1791, 1792, 1793
- Democratic-Republican John Langdon (6): 1805, 1806, 1807, 1808, 1810, 1811 (plus pre-statehood victories in 1785 and 1788)
- Democratic-Republican William Plummer (4): 1812, 1816, 1817, 1818
- Democratic-Republican Samuel Bell (4): 1819, 1820, 1821, 1822
Democrats seemed gun-shy to jump into the race while Sununu’s 2022 intentions remained unclear. Will launching a campaign for the Democratic nomination seem even less tempting now that Sununu is running for a fourth term?
Follow Smart Politics on Twitter.


text:
About Shannon Brown
Twang rocking chanteuse Shannon Brown was bred into country music: her parents were musicians and entertainment venue owners who encouraged a young Brown to spend more of her time on the karaoke machine. Taken under their wing, she honed her tone well enough to enter singing pageants, join choir groups and perform at her parents' clubs, where her father would run the soundboard while her mom engineered the stage lights. After moving to Nashville to pursue singing, she accidentally met Big Kenny and John Rich (Big & Rich) when they were all seated next to one another at the 2004 CMT Flameworthy Awards. The threesome hit it off and they were soon rolling studio tape to record "Turn To Me." Rich produced her debut album, Corn Fed, with the same grit and gusto found in Gretchen Wilson's debut long player, but leaning a bit harder on crunchy rock guitars and Memphis grooves. Rich also let Brown experiment with textures from her own influences -- fusing early Michael Jackson-inspired dance beats with twin fiddle playing reminiscent of those early western swing ditties recorded by Bob Wills & His Texas Playboys. Brown co-wrote seven of the 13 songs on her debut to make sure that her autobiographical lyrics would play up the small town farmer's daughter image. With her strong and sultry singing style, Brown proudly wears her musical influences on her sleeve -- especially in the hero-worshipping "High Horses," where she namedrops more famous musicians than a drunken Hollywood groupie.

domain: artistic


Kadaga said the region has many untapped mineral deposits that can be used, when well exploited, to improve the welfare of Ugandans living in Busoga.
We are endowed with a lot of minerals; I asked the district leaders in Busoga to use data we gave them on maps to establish where these mineral resources are located,” said Kadaga.
Kadaga said the region has many untapped mineral deposits that can be used, when well exploited, to improve the welfare of Ugandans living in Busoga. The speaker made the remarks while meeting the Busoga Consortium in Parliament on Wednesday.
She commended the progress being made by the Busoga Consortium in lobbying for the growth of the region and tasked the group to do more in promoting mineral development in the area.
. All political leaders hailing from Busoga Kingdom belong to the umbrella body, the Busoga Consortium led by their patron and Speaker of Parliament Rebecca Alitwala Kadaga.
Bugiri, Iganga and Mayuge have rare earth metals. Rare earth metals such as alloys, are used in the construction and manufacturing of automobile (cars, aeroplane) parts, and largely in electronics. Iganga district has potential deposits of gold and nickel. Mayuge has potential deposits of iron ore. Several districts have industrial minerals such as clay, sand, coltan.
Busoga is comprised of the following districts; Bugiri District, Buyende District, Iganga, Jinja, Kaliro, Kamuli (where the speaker comes from), Luuka, Mayuge, Namayingo and Namutumba.


Zwiller: The curious case of Carson Wentz
Thomas Zwiller | Tuesday, February 23, 2021
In my columns detailing the state of the quarterback market, I had connected the Colts to Carson Wentz, saying that dumping him was the best move for the Eagles. However, I thought it would be a poor signing for the Colts, as they might have to give up too much to get him. I ended up being partially right; Wentz went to the Colts on Thursday, but the Eagles didn’t get all that much — a third round pick and a conditional second — much less than I had thought. Adam Schefter of ESPN said that the reason the price was so low was that no one but the Colts had wanted Wentz. A better deal never came in, and he went cheaply to the Colts.
Now, the reactions to this have varied from person to person. Dan Orlovsky of ESPN has said that Carson Wentz makes the Colts Super Bowl contenders and likened the trade to the Rams’ move to get Matthew Stafford. Only one thing is certain; nobody can seem to agree as to how well Carson and the Colts will do next season. I’m here to project how well Wentz does next season.
First, I want to start with why the Colts felt the need to go out and get a QB: Philip Rivers’ departure. Philip Rivers left the LA Chargers to come to the Indianapolis Colts for one last run at a Super Bowl on a team that is more of a contender. The expectations were reasonably low for Rivers; he had regressed the year before, and people thought he would continue the poor play. He had a solid season, but the Colts lost to the Bills in the wild card round. Rivers retired shortly after the loss.
Why did I want to start with Rivers? It’s relatively simple; he is coming from a similar, if not identical, situation to Carson Wentz. Both played on poor teams, with both having questions surrounding their play. Both went to the Colts, a massive upgrade in O-Line, weapons, and defense. Rivers had a solid season; he had a 2% increase in accuracy, improved his TD/INT from 1.15-1 to 2.2-1 and took half as many sacks. Rivers passed for less yardage, but he was passing more efficiently; he had 50 fewer attempts.
I don’t think that Rivers’ statistics jump is coincidental with changing teams; the leap in statistics is due to the change in teams. I have a system that I use to evaluate individual players’ value (it’s how I make my NFL picks), so I applied these equations to the 2019 Colts and 2019 Chargers offensive units.
Let’s do the numbers
The Chargers were rated 451.2, and the Colts were rated as 490.8, so not a significant difference, but I think it is substantial. To confirm that the Rivers got better due to being around better talent, I ran his 2019 and 2020 numbers. In 2019, Rivers’ value was 150.0 points, and in 2020 he jumped to 194.9 points. Again, a noticeable jump, but it isn’t a massive change (For context, this season’s MVP Aaron Rodgers’ rating is 287.4, and the Packers offense a 613.7).
If you accept my calculations as proof that Rivers improved because he was around a better team than his previous team, then I think the same thing holds for Carson Wentz. By taking the 2020 season and dividing it by the 2019 year, I got the percent change. This system is by no means perfect, but I think it will give a decent projection of Wentz statistics for next season.
Using this method, I came up with Wentz having a 3,000-yard season, throwing about 20 touchdowns and cutting the interceptions down to eight. The sacks Wentz took dropped down to 35 from 50, and his accuracy went up to 60%. These all seem reasonably accurate, and to me, at least, reasonable.
Let’s revise the numbers
There are a few adjustments I would like to make to Wentz’s stat line, however. I think that the accuracy will go up at least a few more percentage points, maybe 63-65%, mainly due to a lack of drops. I also want to kick his yards up a notch, more like 3,500-4,00, primarily due to the weapons upgrade. I’ll only adjust the TD/INT ratio; slightly, I think he gets 25 TDs and only throws 6 INTs.
The Colts arguably have the best O-line in football, whereas the Eagles had one of the worst. So I don’t think Wentz will have 35 sacks because that O-line will be that much better. Nor do I think he will have as many as Rivers. Rivers is an incredibly stationary QB, scrambling once all season. So despite a quick release time, he was going to get sacked. Wentz ran 22 times, gaining an average of 8.3, so Wentz could be sacked only 10-15 times.
What does it mean?
Now I know what Colts fans are saying: We traded a third and second round pick to get an average stat line? And he’s getting paid how much to do it? I don’t think that that stat line is as average as it would first appear. The Colts are a QB away from being favorites to win the AFC; they have it all: the O-line, the run game, the weapons and the great defense. Do you know what recent situation comes to my mind?
The 49ers, who went to the Super Bowl in 2019. In 2019, Jimmy Garoppolo (the 49ers QB) threw for 3,978 yards, 27 TDs, 13 INTs, 69% accuracy and took 36 sacks. Now, look at the hypothetical stat line created for Carson Wentz. Say he is on the higher side of my forecasts. He would throw for 3,750 yards, 25 TDs, 6 INTs, an accuracy of 65% and take 13 sacks. That isn’t all that different from Jimmy G.
I’m not saying that the Colts are a lock to win the Super Bowl. I will say their ceiling is a Super Bowl berth, contenders for the AFC and the AFC South’s best team.
The views expressed in this column are those of the author and not necessarily those of The Observer.


text:
If you ask me, a dark Cajun roux is the secret ingredient that is the single most important building block of Cajun cooking. So important, that for your convenience, we developed a jarred product we call Rox’s Roux–the deepest, darkest, and richest commercially available roux. This product will add consistency and quality to any Cajun roux-based recipe.
So, what’s all the fuss about a Cajun roux? To find out, we urge you to make a roux from scratch and discover the lost art of roux-making, a roots cooking technique essential to Cajun and Creole culture. My wife Roxanne will show you how in a step-by-step video that will give you every one of Rox’s roux-making secrets. Take a look by clicking below.
Making a dark Cajun roux from scratch is a dying art. Not too many years ago, there wasn’t a Cajun or Creole household in South Louisiana that didn’t have the unmistakably intense aroma of a dark roux, in all its glory, wafting through the kitchen. Home cooks were taught basic roux-making skills early on, and it was a rite of passage to pass it on to the next generation.
Times have changed.
With the proliferation of jarred and powdered roux products, as well as packaged gumbo mixes, the art of roux making is slowly dying off. Don’t get me wrong, some prepared roux products like Rox’s Roux are very good, and I use them myself. But, there is no substitute for the ritual of making a homemade roux from scratch, and I believe it is the obligation — no, responsibility — of roux makers to hand down this timeless artisan skill to their children. I know my wife has.
Rox can make a roux.
As deep and dark as blackstrap molasses and just as rich.
My wife Roxanne doesn’t cook every night nor does she profess to be a culinary artisan, but she is one of the best natural cooks I know. For her roux, she follows a strict set of guidelines handed down from generations of good Cajun cooks before her. She was born and raised in Jennings, Louisiana, and I sometimes tease her that her grandmother’s black iron pot and well-worn, wooden gumbo spoon were her dowry. Truth be told, to her they are significantly more valuable than anything money could buy.
On a cold Winter day, she can work magic in that pot with a roux-infused chicken and sausage gumbo like none other I’ve tasted. A roux is the foundation on which gumbo is based. Rox’s roux is nursed and nourished with a serious attention to detail that defies logic. It’s as if my wife goes into a semi-lucid state of consciousness that is mesmerizing. She stirs and stirs. And focuses on color, texture and smell. For over an hour, she stirs. No phone calls, no conversations, no distractions whatsoever.
White, cream, beige, tan, brown, mahogany, and beyond.
There is an instinctive point of departure — a point of no return that she pushes beyond. A less brave or sure-handed cook would stop short of perfection. She has the confidence and courage to pursue that hauntingly dark depth of a rich chocolate-colored roux. Hershey bar chocolate is the terminus, and anything more is burnt and destined for the disposal.
With her wooden spoon scepter in her right hand, my gumbo queen rules the kitchen.
- 3 cups all-purpose flour
- 3 cups oil, such as vegetable oil
- A Cajun roux starts out in a large cast iron pot over medium heat. With no distractions and approximately one hour of time at your disposal, begin by adding the flour and oil.
- With a long-handled wooden spoon, begin to stir. Constant stirring and moving the flour around the bottom of the pot is the key to browning the flour evenly to prevent burning. This early stage will go slowly as you begin to see the white flour take on a beige and then a tan color.
- Continue stirring slowly and evenly, scraping the bottom and the circular crevices of the pot to move the flour around in the hot oil.
- At about the half-hour mark, you will begin to see a brown color developing and smell the first hints of toasted flour. This is where the stirring becomes even more crucial.
- At this point, you begin to enter the quickly developing phase where the least bit of inattention could result in burnt flecks of flour appearing – a sure sign you’ve ruined the roux. Watch your heat and lower it if the roux is cooking too fast.
- Constant stirring to keep the flour from staying in one place too long prevents burning. You will begin to smell an even nuttier aroma as you see the color turn darker mahogany. Most stop here, but you will keep going until you achieve a deeper, darker chocolatey consistency and color.
- Forget time at this point since you are now cooking by instinct, sight and smell. The utmost attention is needed to your stirring, and when you see that Hershey chocolate darkness, you will know you have arrived.
- Turn off the heat, but continue stirring until it begins to cool down and quits cooking.
- Spoon the roux into a bowl and let cool.
Where Can I Buy Rox’s Roux?
Rox’s Roux is available online in our Acadiana Table STORE or at the following South Louisiana retailers:
3002 Verot School Rd, Lafayette, LA 70508
111 E Main St, Broussard, LA 70518
456 Heymann Blvd, Lafayette, LA 70503
Champagne’s Market in the Oil Center
454 Heymann Blvd, Lafayette, LA 70503
403 Rena Drive, Lafayette, LA 70503
124 N. Morgan Av., Broussard, LA 70518
819 E Broussard Rd Suite 101, Lafayette, LA 70508
YOUR SEAT AT THE TABLE: If you like this Cajun cooking story and Cajun recipe then accept my personal invitation to subscribe by entering your email at the bottom or top right of this page. It’s quick, painless, and FREE. You will receive an email alert and be the first to see when new Cajun cooking stories and Cajun recipes are added. Thanks, George.
Vicki Cannon says
So true about making a roux!
This is so interesting; keep ’em coming.
DAN MORRIS says
I am from the west. My dad was from Louisiana. Our mom learned to make gumbo to make dad happy. I recently purchased three bottles of your product. Help…I do not know know to use your product.
George Graham says
Hey Dan – Thanks for buying Rox’s Roux. There are plenty of delicious roux-based recipes on the blog and in both of my cookbooks. I recommend you start with a chicken and sausage gumbo. Have fun learning to cook Cajun. All the best.
Debra L Sunn says
Find out what size gumbo you want to make . Brown your chicken in the pot and take it out and set aside. You can make a roux from say 1/2 cup flour to 1/2 cup oil . So if you bought it premade it’s best you take a sauce pan and place your rox’s roux about a cup in the the pan add some boiling water and mix it together well then add it to your chicken sauted onions, green pepper and celery. If you use fresh parsley sautee’ that also in your cooking pot pour the roux and water mixture over the chicken, and veggies stirring it in well and add chicken broth or stock and some white wine(about a cup) or just stock or water and wine or broth , however you like .Add your smoked sausage. Boil for an hour or so at least I like to boil for two hours. Now that you see and feel what a roux looks like, its texture etc. You can begin to practice your own roux. Buy a large bottle of cheap cooking oil and a bag of regular flour. Make this on a medium or medium low heat. Keep at it for about an hour. One tiny fleck of burnt flour will ruin a roux. Stir nonstop with a flat wooden spoon. If you want to pull back before it is super dark, that’s totally fine. Pull your pot off the heat if it’s an electric stove or turn the flame off when using a gas stove and immediately begin stirring until your roux has cooled.
There are careful instructions above from Roxy herself. Deep breath, you can do this. And begin to practice making your own roux. Make them and throw them out after they cool off until you have it down right. Do throw your practice roux in some type of container that does not leak and that is not plastic and has aid. Do not ever salt your roux. Never ever. Let me know how you’re doing. Have a glass of that wine and relax while learning . Please do not start a kitchen fire because you’ve gone beyond a slow sip of ONE glass of wine. Lol! Give some wine to the chicken and a glass to yourself ! We are very relaxed people here. I forgot to tell ya to skim the fat off the top.
Once made, how do I best store any remaining roux? I’ve just made my first roux while preparing to make your Creole meatball in red gravy dish.
George Graham says
Hey Chris- Roux is easy to store, after all, it is simply flour and oil, both of which are shelf stable. That said, you will find Cajun cooks that will keep an open jar out next to the stove just like a can of bacon grease. They’ll use it often to spoon some roux into a pot roast or pork chop gravy to thicken it and add flavor. Others like to refrigerate opened jars of roux, and that is okay, too. I don’t recommend freezing the jars because of the glass breakage risk, and it will take some time to thaw out when ready to use. I hope this helps.
Larry Mankoff says
This will be the first time I’ve used the Acadian Kitchen roux. I’m wondering if I should drain off the oil that has settled on top of the roux or try to stir it in before I use it for my gumbo…
George Graham says
Larry- Don’t stir it in. It is natural for the oil to rise to the top. The oil is there to preserve flavor and prevent the jarred roux from drying out. If you are not using the entire jar, keep the oil on top of the remaining roux. If you do intend to use the whole jar, I like to use the oil on top to saute my vegetables. It adds flavor and doesn’t go to waste. All the best.
Mary T says
George, when we were back in Lafayette I made a special trip to Champagne to get some Rox’s Roux. But not sure how to use it for gumbo. Normally I would make my own roux and then add the onions and green peppers to the dark roux to cool the roux and sauté the vegetables in the roux Can I just cook the vegetables in Rox Roux?
George Graham says
Mary – Go ahead and saute your vegetables and add the rest of your ingredients. Then add the stock and the roux. It will cook down, dissolve, and thicken the gumbo. All the best.
Laurie Craver says
My favorite food dark gravy!
I made a chocolate roux for my gumbo the other day. I added the vegetables to it and then the proteins. I cooled it down and stored it in the refrigerator to use the next day. When I reheated it the next day, the gumbo was thin and the roux appeared to break. What did I do wrong?
George Graham says
Rick, As I follow your steps, you left out adding stock (or water). I will assume that you did to complete making your gumbo. The short answer is that the incorporation of liquid and roux is the crucial step to prevent “breaking” the roux.
My long-winded answer is as follows: It is important that the ratio of roux to liquid (water or stock) is enough to incorporate the roux (flour and oil) to the desired thickness. Some folks cook roux and immediately add the vegetables and protein, but I prefer to make the roux and reserve for later. First, I saute the vegetables and the protein (chicken, sausage , but not seafood) and then add the stock. Then I spoon some of the roux into the hot liquid and cook until it thickens. If I want it thicker, I simply add more of the reserved roux. I cook my gumbo for a couple of hours on simmer until finished. Then I let it cool and refrigerate, if I am serving the next day. I hope this helps.
Linda Gale says
After many ‘stand and stir’ roux sessions, I experimented until I created an “oven roux.” To my wannabe Cajun/Creole taste buds, it is just as good as the slow-cook and stir method — and much easier. I also experimented with the oils that I used in the roux and found my favorite combination was equal parts of corn oil, peanut oil, and butter (sacrilege!) This combination takes the ‘nuttiness’ of a roux a few notches further and adds that little ‘mystery’ about the gumbo flavor.
I use a heavy 6-qt pot and add the oils to fill it about 1/3 full, then stir in flour until it has a semi-thick consistency that is fairly easy to stir, but not so thin that it sloshes around in the pot when I am stirring. I try not to fill the pot any more than 1/2 to 5/8th full – so the napalm remains in the pot and not in my oven – or on me! A heavy duty wire whisk makes quick work of mixing the flour and oil. I’d guess that the proportions are more like 1-1/2 cups flour and 3/4 cup oil. The 1 cup flour, 1 cup oil standard is too thin, without enough ‘body’ to hold the mixture, so it breaks down into flour on bottom and oil on top, until the flour finally starts to absorb some of the oil and the mixture ‘thickens’.
It ‘bakes’ (without a lid) in a 325 degree oven – for at least 3 to 4 hours, preferably 4-5, to get that nice dark color we like. At the beginning, I carefully stir the roux every 30 minutes, as it is slow to begin showing any color. As it goes through the color changes, stir more often, until, when a mahogany brown color, I stir every 10 minutes, or as needed. I’m always careful to scrape the bottom of the pot, and carefully mix the ‘bottom to top’ layers through.
Once in the oven, you’re free to prep gumbo ingredients (if you plan to use a portion of the roux for dinner), start French bread dough in your bread machine (with plans to bake it just before the gumbo is ready), or just put your feet up and read a good book or binge on that series you’ve been wanting to watch. BE SURE TO SET YOUR TIMER to remind you to stir the roux at the appropriate times!
When the roux has reached the desired color, I remove it from the oven and let it stand, with a piece of foil just laid over the top to cover (not pressed over the sides), and let it cool down. The roux spoons into jars much easier if it is just pleasantly ‘warm’, so it oozes into the jar and doesn’t leave any empty spots. The quart jars are always freshly washed and rinsed (with boiling water), then carefully dried or allowed to sit at an angle upside down to ‘drip dry’.
Lids are placed on loosely until the roux is room temperature, to avoid any condensation, then tightened before storage.
Once cool, the jars of roux are kept refrigerated, and they last ‘almost forever’ – certainly at least 1-2 years, and probably beyond that, though I usually use them up, (or gift to lazy friends) before really lengthy storage. It can also be frozen – for much longer, but I would advise packing the chilled roux in vacuum sealed bags. You can even portion out the amount needed for recipes, and freeze these amounts in a small Ziplock ‘snack bag’.
To use the roux: spoon out as much as the recipe calls for. The combination of 1 cup oil and 1 cup flour is surprisingly just a little more than 1 cup! So, use about 1-1/8 to 1-1/4 cup of prepared roux for 1:1 oil/flour in a recipe – a heaping half cup of roux or about 5/8 cup for a 1/2:1/2 mix, etc. Or, add a tablespoon or two to other recipes when you need a nicely browned, slightly caramelized flavor. I think the ‘average’ cook will find this a very easy way to enjoy Cajun and Creole flavors without all the time in the kitchen.
Here’s how I do a REALLY QUICK GUMBO: Peel and clean the veggies, then Chop the onion in large chunks, then measure it in a cup, then mound it on the cutting board. This will give you an approximation of the amount of onion and celery you’ll need for “1 cup”, but you’ll need to add just a bit more since the chunky onion didn’t fill all the spaces in the cup. Make two mounds of onion and celery, the same size, then make one mound of chunked green pepper that is HALF the size. Mix the veggies on the board a little bit, then toss into a food processor and pulse until a little chunky. Reserve this in a bowl.
Without cleaning the food processor bowl, drop the needed amount of garlic down the chute top to finely mince it, then add parsley and green onion. (To learn this ‘by eye’ method: crush a handful of parsley, and press it into a measuring cup to see how much ‘not chopped’ parsley is required to fill the measuring cup. Chop green onion into 1 inch pieces to ‘measure’. Once you have these images in your mind, you can just grab what you need, drop it into the food processor, and puree.)
I like to brown the chicken and sausage, so it removes some of the fat, and remove it to a plate until I get the rest of the gumbo cooking. You can get this started while you get the veggies ready, if you can ‘multi task’ well. Follow the recipe and add the amount of homemade roux, then the onion, celery and green pepper mix, and cook to lightly brown the veggies and caramelize them. Add the parsley, green onion and garlic next, to cook briefly in the roux (so the garlic doesn’t burn) – and then add the stock, seasonings, and lastly, the chicken and sausage. Adjust seasonings to taste, and let simmer until chicken is tender.
We used to live in Houston, and it was only 2-1/2 hours to run over to Lafayette for lunch, and just another hour to NOLA. At least every other month, we’d make the trip, often staying overnight or for the weekend, so we could drive all the back roads and investigate all the mom and pop cafes, and the grocery stores (especially their meat and seafood sections). We never came home empty handed: boudain and andouille from Best Stop was at the top of our ‘take home’ list, and we always filled two large ice chests. (Glad to see you like Best Stop, too, George! It’s been consistently a winner for the 30 years we’ve shopped there!)
One weekend, we sampled all the boudain makers in the area around Lafayette and S. Louisiana, enjoying a dollop of hot, steamy boudain on a cracker, with a few drops of mustard. Heavenly! And thank heavens, most ‘off the track’ mom and pops had a single packet of crackers for sale in a box – just right for snack size. Or, you could enjoy a Cajun seven course dinner’ – 6 boudain and a bottle of beer – under a shady tree dripping with moss. We did a ‘gumbo challenge’ in NOLA – and found that not all gumbos are alike – or even good enough to serve to clueless tourists – and oddly in establishments that were “supposedly” reknowned for their gumbo!
Such fond memories! I hope you find my suggestions help!
Linda Gale says
OOPS! Forgot to add that the ‘oven method’ is also fantastic for slow cooking stews, beans and chili! Just be sure you keep all the moisture in the pot by topping it with a piece of foil, then putting a tight lid on top. You can put a pot of chili in the oven, go to the game, and come back to a hot and ready dinner! Easier to clean than a slow cooker, too!
George Graham says
LINDA – Very well articulated and detailed steps for an alternative way of making roux. My philosophy is that any method that arrives at a deep, dark, rich Cajun roux is a winner. Thanks for sharing.
James D says
Hog lard if you really want a flavor roux!

domain: hobby


text:
SHOWTIME® TO TELEVISE LIVE FROM BOARDWALK HALL
Tickets On Sale Wednesday, April 10 At Noon ET!
ATLANTIC CITY, April 8 – World championship boxing returns to Boardwalk Hall in Atlantic City on Saturday, May 18 with a SHOWTIME® CHAMPIONSHIP BOXING doubleheader featuring IBF Junior Welterweight World Champion Lamont Peterson facing hard-hitting WBC Interim Super Lightweight World Champion Lucas Matthysse in a 12-round welterweight bout and the rescheduled IBF Welterweight Title showdown between Two-Division World Champion Devon Alexander “The Great” and undefeated British star and number one rated IBF welterweight contender Kell “The Special One” Brook.
Peterson vs. Matthysse and Alexander vs. Brook are presented by Golden Boy Promotions, sponsored by Caesars Atlantic City, Corona and AT&T and will air live on SHOWTIME at 9:00 p.m. ET/PT (delayed on the West Coast). Preliminary fights will air live on SHOWTIME EXTREME® at 7:00 p.m. ET/PT (delayed on the West Coast).
Tickets priced at $250, $125, $75, $50 and $25, plus applicable taxes and service charges, go on sale on Wednesday, April 10 at noon ET and will be available for purchase at the Boardwalk Hall box office, by calling Ticketmaster at (800) 736-1420 or online at www.ticketmaster.com.
After more than a year out of the ring, Lamont Peterson (31-1-1, 16 KO’s) picked up where he left off in February, dazzling fans in his hometown of Washington, D.C. with an eighth-round technical knockout win over Kendall Holt. Coupled with his Fight of the Year win over the Unified Super Lightweight World Champion Amir Khan in December of 2011, it’s clear that Peterson has staked his claim as one of the premier 140-pound fighters in the world. All of this is even more impressive when one considers that Peterson spent part of his youth homeless on the mean streets of Washington, D.C. On May 18, the talented boxer-puncher will put that recognition on the line against one of the most feared fighters in the sport at a catch-weight of 141 pounds.
The junior welterweight who has struck the most fear into the hearts of his peers, Trelew, Argentina’s Lucas Matthysse (33-2, 31 KO’s) bounced back from two controversial split decision losses to Zab Judah and Devon Alexander, each in his opponent’s hometowns, to score five straight victories, with all of those wins coming by way of knockout. His losses to Alexander and Judah were so controversial, that many boxing insiders still consider Matthysse, who has recently been nicknamed “The Machine,” to be undefeated. In his last three bouts, the 30-year-old has torn through stiff competition, defeating former Three-Division World Champion Humberto Soto, then number one rated WBC super lightweight contender Olusegun Ajose and tough contender Mike Dallas Jr., setting the stage for the thunderous punching WBC Interim Super Lightweight World Champion with a 94% knockout ratio to stake his claim as a one of the top ten best pound for pound fighters in the world.
A technical wizard with speed and finesse in the ring, St. Louis’ Devon Alexander (24-1, 13 KO’s) is a master boxer who has already won world titles in two divisions despite being only 25 years old. Alexander is the former IBF and WBC world title holder at 140 pounds, with wins over Lucas Matthysse, Juan Urango and Junior Witter to his name. In 2012, “The Great” made his move to welterweight and by the time he was finished defeating former World Champions Marcos Maidana and Randall Bailey, he was crowned the IBF Welterweight World Champion. On May 18, he makes the first defense of his new crown after two postponements of his originally scheduled showdown with Brook.
England’s latest unbeaten sensation, the popular Kell Brook (29-0, 19 KO’s) has mowed past all opposition placed in front of him over the last eight years. After winning the British WBO intercontinental and IBF international welterweight titles, he’s ready for his close-up on the world stage. With 2012 wins over Matthew Hatton, Carson Jones and Hector Saldivia, the talented 26-year-old from Sheffield has proven he has the talent, style and determination to justify his number one rating.
For information, visit www.goldenboypromotions.com follow on Twitter at www.twitter.com/GoldenBoyBoxing, www.twitter.com/kingpete26, www.twitter.com/DAlexandereal, www.twitter.com/SpecialKBrook, www.BoardwalkHall and www.twitter.com/SHOsports, follow the conversation using #PetersonMatthysse and become a fan on Facebook at www.facebook.com/GoldenBoyBoxing and www.facebook.com/SHOBoxing.


text:
CRUISE OF THE SOMERS:
ILLUSTRATIVE OF THE
DESPOTISM OF THE QUARTERDECK
THE UNMANLY CONDUCT OF COMMANDER MACKENZIE
"Difficulty is a bugbear to children, a stimulus to men."
J. WINCHESTER, NEW WORLD PRESS, 30 ANN ST.
United States.Navy.Court-martial (Mackenzie : 1843); Somers (Brig : 1842-1846); Somers Mutiny, 1842; Courts-martial and courts of inquiry -- United States
CASE OF THE SOMERS' MUTINY
DEFENCE OF ALEXANDER SLIDELL MACKENZIE
COMMANDER OF THE U.S. BRIG SOMERS,
BEFORE THE COURT MARTIAL HELD AT THE NAVY YARD, BROOKLYN
TRlBUNE OFFICE, 160 NASSAU STREET,
CASE OF THE SOMERS'...
World War, 1939-1945 -- Campaigns -- Philippines; World War, 1939-1945 -- Philippines; Antiaircraft artillery; World War, 1939-1945 -- Naval operations, American;
Thousands of black and gray puffs, denoting the explosion of anti-aircraft missiles, blanket the sky over Lingayen Gulf as ships of the U.S. invasion armada which moved in to the vital Philippines stronghold go about the manifold tasks of an...
World War, 1939-1945 -- Aerial operations, American; Hornet (Aircraft carrier : CV-8); Mitchell (Bomber); Aircraft carriers -- United States;
Despite turbulent seas, the starter gives a North American B-25 bomber the readiness signal on the flight deck of the pitching aircraft carrier U.S.S. HORNET.
Slide #229: Doolittle raid 10 April 1942. Ted Lawson takes off without lowering his...
Kamikaze airplanes; Battleships -- United States; Antiaircraft artillery; World War, 1939-1945 -- Naval operations, American
"Lay guns over carrier" is the watchword of this fast battleship protecting a carrier task force in an action off Okinawa. Guns of the mighty ship are throwing up a heavy anti-aircraft barrage to halt a Japanese bomber (center) attempting to...
Devastator (Torpedo-bomber); Wake Island--History, Military--20th century.; Wake Island; Airplanes, Military -- United States; World War, 1939-1945 -- Aerial operations, American;
Slide #222: TBD over Wake Atoll: One of the earliest raids was a counter attack on Wake Island, taken on 23 December 1941 from its U.S. Marine garrison after an initial attempt had failed. This TBD torpedo-bomber flies over Wake Atoll on a...
World War, 1939-1945 -- Propaganda; Propaganda, American -- Japan -- History -- 20th century; Prisoners of war -- Japan; World War, 1939-1945 -- Campaigns -- Marshall Islands; World War, 1939-1945 -- Campaigns -- Mariana Islands;

domain: library


A senior member of GMT (I might be older than Paul W!). I’ve been using and abusing GMT since around 1990 (I have CD ROMs of early distributions). Most of the graphics I’ve created across my career came from GMT.
These days I work with NASA’s ICESat-2 Project Science Office (at Goddard Space Flight Center) in a variety of roles. In the past, I’ve worked on NASA missions that include: the Crustal Dynamics Project, analysis of Lageos SLR data, Seasat data, gravity field work in preparation for the TOPEX/Poseidon mission, gravity field work for Mars in preparation for Mars Observer), a variety of geodetic- and cryospheric-related investigations for ICESat and, now, for ICESat-2.


After months of humiliating inaction in the Middle East, the Obama administration has finally launched a full scale attack.
It comes in response to an announcement by Prime Minister Benyamin Netanyahu that Israel is going ahead with plans to build about a thousand housing units in Jerusalem. In Jewish neighborhoods, yet!
State Department spokeswoman Jen Psaki denounced this as a “unilateral step” that would prejudice the outcome of talks on Jerusalem’s future. She called Israeli settlement in East Jerusalem illegal and a danger to the moribund American-sponsored peace process.
Privately, the administration got really tough. A “senior White House official” told Atlantic correspondent Jeffery Goldberg that the Israeli prime minister is “a chickens***,” because he is afraid to make peace according to American specifications. “The only thing he’s interested in in protecting himself from political defeat.” The anonymous official said fearlessly. “[Netanyahu] is not Rabin. He’s not Sharon. He’s certainly no Begin. He’s got no guts.”
This American nostalgia for Menachem Begin made me laugh out loud. Having served as one of his press spokesmen for five years I vividly recall the campaign of personal vilification waged against him by the Carter administration.
We constantly heard reports of senior White House officials calling Begin a terrorist, a fascist, a war monger, a lunatic and a delusional religious fanatic. All off the record, of course.
On the record, Carter insisted that Israel had no right to settle in the West Bank or call Jerusalem its capital. He never tired of warning Israel that he was saying this for its own good. Not listening to the U.S. would be a form of Israeli national suicide.
Such dire warnings have been a feature of American diplomacy since Israel conquered the West Bank and East Jerusalem in 1967.
Every American president since Nixon has pressed Israel to withdraw. Often they called this the key to Middle Eastern peace--a belief still held, against all evidence and common sense—by the present Secretary of State, John Kerry.
At home, Netanyahu’s critics on the left are portraying the current spat as an unprecedented crisis in American-Israeli relations. This is true if you set aside Truman’s arms boycott in 1948, Eisenhower’s mugging of Ben Gurion in 1956, the nasty Nixon-Golda Meir battles over the Rodgers “peace” plan, Gerald Ford’s 1975 threat to “reappraise” U.S.-Israeli relations, Carter’s blandishments or Bush 41’s attempt to pressure Prime Minister Shamir in acquiescence by denying U.S. loan guarantees for the absorption of Soviet immigrants. Disagreements over the implementation of the Oslo Accords led to skirmishing between Israel and the US under Clinton and Bush 43, as well as in the first six years of the Obama administration. Somehow, the relationship survived.
It will survive this one, too.
This week, Netanyahu returned fire by accusing Washington of being “detached from reality.”
Here, I think, is how Bibi sees that reality:
One: Jerusalem is Israel’s capital and no amount of pressure, even from the U.S., will change that. Israel may lop off some Arab neighborhoods as a concession to some future (increasingly improbable) demilitarized Palestinian state, but no Israeli government can relinquish the heart of the city.
Two: It should be obvious that after forty-seven years, Israel is not going to leave the West Bank and East Jerusalem. This is not simply because of stubbornness, fanaticism or politics. It would be a betrayal of national security. It would be crazy for a government facing the rolling tide of Islamic fundamentalism headed west out of Iran and Iraq to surrender real strategic depth for the chimera of “moral high ground.”
Three: Yes, this policy comes with a price. There could be a third Palestinian uprising. The U.N. might censure Israel.
“Progressive” Jews from abroad will be very upset by Israeli insensitivity. There might even be a commercial boycott of some sort. But these things, like the periodic dust-ups with Washington, have happened before and can be dealt with.
None of them have prevented Israel from going, in three generations, from an impoverished and embattled country of 650,000 to an astonishing democratic, economic and military success story with eight million citizens and growing. And the great majority of Israelis understand this.
Four: After the American misreading of the Arab spring, the infamous Obama red-line in Syria, U.S. abandonment of Iraq, the chaos in Libya and the American failure to understand, let along contain, Islamic terrorism, this administration is not seen by Jerusalem as a font of wisdom. Nor is its sniping taken seriously.
Five: At the moment, Barack Obama and his anonymous senior officials may be madder than wet hens. But they are lame ducks who is likely to be lamer after next Tuesday’s election.
There is no reason to give in to U.S. pressure. After all, not even a chicken is scared of a lame duck.


text:
The largest used record store in the region will go out of business this month after owners struggled to meet the demands of younger music lovers buying and selling collectible vinyl on the Internet.
The Vinyl Cave, 1717 Belknap Street in Superior, will close its doors Dec. 31. Owners Tom Unterberger and Tom Johnson hope to find a single buyer for an inventory that includes more than 10,000 albums, 300,000 singles, rock memorabilia and vintage stereo equipment.
Johnson, who retired from Burlington Northern Railroad three years ago, said the store complicates his tax returns and has become a financial burden. He said he can no longer afford to keep it open.
“It costs me money to be part of this now,” he said. “Let’s face it, we’re selling old records to people in Duluth and Superior. It’s not like we’re in New York or L.A. or Chicago or even Minneapolis where there’s a lot of people and a lot of money. There’s just not enough people here to keep it going anymore.”
Unterberger will move a small portion of the records to Globe News, a separate business he owns in the same building. The records will replace a greeting card section in the back of the store.
“I can’t get out of it,” he said. “In fact, I’m still buying vinyl.”
Unterberger said the Vinyl Cave has dedicated regulars but the store is not generating enough new, younger customers.
“The store’s still doing OK,” said Unterberger. “We had a great day on Saturday. But it’s just not all there. The 45 market has disappeared and we can’t find the kind of albums people are looking for anymore.”
Johnson agreed: “It’s not Ricky Nelson, Elvis and Connie Francis anymore,” he said. “It’s Tom Petty, Fleetwood Mac and CCR. It’s the heavy metal and hair bands from the ’80s. That’s what people are looking for now and it’s harder to find. We’re not able to restock like we used to.”
Internet sales, a big part of the vinyl market today, has not been a Vinyl Cave strong point.
“That’s part of the problem,” said Unterberger. “Neither one of us are that tech savvy.”
Unterberger and Johnson have sold used records in Superior for 18 years. In 1999, the pair purchased and moved Duluth’s Young at Heart record store inventory after owner Richard Wozniak retired. They also bought records from jukebox operators and private collections to stock a record room at Unterberger’s Viking Bar. The Vinyl Cave storefront opened on Belknap Street in 2008.
Customers on Monday were disappointed to hear about the closing.
“That’s a shame that they’re going to be closing,” said Duane Edblad, of Duluth. “I’ve spent a dollar or two here over the years.”
“Places like this are real gems. It’s sad to see they can’t make it,” said Jason Scorich, of Duluth. “I appreciate what they’ve done all these years keeping the records available here.”
Scorich was shopping for comedy, spoken word and show tune records from the 1950s and ’60s. He said without the Vinyl Cave he will be forced to shop online.
“It’s not the same as going through the stacks,” he said. “It’s not as fun.”
Leave a Comment
Only registered members can post a comment , Login / Register Here

domain: economics


text:
Get ready to fall in love with this half whole wheat sourdough artisan bread recipe! It’s the ideal recipe to start adding more whole grains into your sourdough. With a perfect balance of half whole wheat flour and half bread flour, this recipe not only amps up the nutrition but also delivers on flavor. Whether you opt for your favorite freshly ground whole wheat flour or a store-bought option, this recipe is a keeper. Give it a try – I hope you love it!
Ingredients in Half Whole Wheat Sourdough Bread
- Whole Wheat Flour: In this recipe I use a freshly milled hard whole wheat flour. I like a combination of white hard wheat and red hard wheat, or you can choose to use just one of them. Both are high in protein (13-14%) and are milled using a grain mill (I have the Harvest Grain Mill). You can also use aged whole wheat flour from the grocery store. Make sure to choose a wheat that has a flavor you enjoy.
- Bread Flour: I almost always use a 12.5% protein bread flour for any bread that I am kneading. The higher protein content and properly activating the gluten results in a lighter and springy baked good.
- Sourdough Starter: Use an active/ripe sourdough starter (doubled in size/bubbly/mild sour aroma) to mix the levain. I use my regular sourdough starter to mix this levain. If you maintain a whole wheat starter, you can use that too.
- Water: Depending on the temperature of the other ingredients and the temperature inside your kitchen, you’ll want to use either cool, warm or room temperature water. This strongly influences how well your dough will rise (especially in the winter).
- Salt: Salt enhances the flavor and helps temper the yeast. I delay adding the salt to help give the dough more elasticity in the first 30 minutes. Then I add the salt with a little extra water. Don’t leave out the salt!
Sample Sourdough Schedule for Half Whole Wheat Sourdough Artisan Bread
A sample baking schedule helps me when baking with sourdough. Sourdough takes much longer to rise than commercial yeast bread. This schedule helps me plan my bake.
A few notes: This schedule assumes the dough temperature is 78°F during bulk fermentation and 78-80°F during proofing. Whole wheat flour tends to move more quickly through the fermentation process and freshly milled whole wheat moves even more quickly. Watch your dough closely so it doesn’t overproof. If you want to slow down the process a little, keep the dough at a lower temperature.
|8:00 AM –
|Mix levain. Cover and let ferment at 78°F for about 3 -4 hours until peaked, bubbly and active.
|11:30 AM – 12:00 PM
|Stretch and Fold #1
|Stretch and Fold #2
|Stretch and Fold #3
|Stretch and Fold #4
|2:00 PM – 3:30 PM
|Bulk Ferment 1.5 to 2 hours
|Shape and begin cold fermentation
|Score and Bake
Some Tips for Using Whole Wheat Flour in the Dough
Baking with whole wheat flour presents some challenges, but also a whole lot of flavor and nutrition. You can read more about baking with whole wheat flour here. These are a few tips to keep in mind when using whole wheat flour:
- Fermentation will go faster: This recipe combines bread flour and whole wheat flour to get a loaf with a lot of flavor and good oven spring. Using a large percentage of whole wheat flour in the dough is going to speed up the fermentation compared to a normal loaf of sourdough artisan bread.
- Use freshly milled flour if possible: I much prefer freshly milled flour over an aged whole wheat flour. It tastes better and has more nutrients than a flour that has sat around for some time. But, if you have a favorite whole wheat flour you purchase (instead of milling your own), it will work for this recipe too. Learn more about the different types of whole wheat flour I recommend here.
- Whole wheat flour absorbs more water: The bran in whole wheat flour readily absorbs water, so you may need to add a little extra water when mixing the dough if it’s feeling too stiff and tight.
Mixing A Levain
Because this bread uses a combination of whole wheat and bread flour, I make a levain using my bread flour. However, you can make a levain with a combination of flours, alternatively you can make a whole wheat levain. If you choose to add whole wheat to your levain, the levain will be ready earlier than if you are using bread flour to mix it.
1:1:1 Levain (ready in 3-4 hours at 78°F): This recipe calls for a levain made in the morning before you mix up your dough. Keep the levain at 78-80°F for consistent results. Levain is ready when it has just about doubled in size, has lots of bubbles, a slightly sour aroma and is just about to start going down from its peak height. Mix together:
- 40 grams of ripe/mature starter
- 40 grams of warm water
- 40 grams of bread flour
If you prefer to mix a levain the night before you mix your dough, you can use a 1:10:10 ratio and mix together 6 grams ripe starter with 60 grams water and 60 grams bread flour. Keep it at 78-80°F and it will be ready in about 10-12 hours.
Bulk Fermentation: Fermentolyse
When your levain is ripe, bubbly, doubled in size and active, it’s time to mix your dough. This recipe calls for a “fermentolyse”, which is a short 30 minute mixing and resting of the flour, water and levain. Hold back 20 grams of water and all of the salt to mix in after the resting period. Mix together the ripe levain with the bread flour, whole wheat flour and water until it forms a shaggy dough. Cover and let sit for 30 minutes. Note that fermentation time begins when the levain is added. The total bulk fermentation time for this recipe (INCLUDING stretch and folds) is 4-5 hours. Read more about the autolyse/fermentolyse process here.
Bulk Fermentation: Mixing the Dough
After a 30 minute fermentolyse, it’s time to mix your dough. Add the salt and reserved water on top of the fermentolysed dough. Pinch chunks of dough and reincorporate them together gently. Pick up one side of the dough and fold it over on itself. The dough will be sticky. Wet your hands as needed and continue to work with the dough, gently kneading until all the ingredients are incorporated and the dough is smooth. This will probably take 3-5 minutes. If you feel the dough needs a little more water, add it in during this mixing time. Transfer the dough to a plastic container or a glass bowl if desired.
Bulk Fermentation: Stretch and Folds & Rest
In artisan bread we don’t use traditional kneading methods, instead we use a series of gentle folds to help strengthen the gluten strands in the dough. This dough usually gets about 3-4 sets of stretch and folds over a 2 hour period, if the dough is kept right around 78°F.
Stretch and Fold: To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach down to the bottom of the bowl of dough and pull the dough up and over the top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn with stretching and folding the dough. Cover and set aside for 30 minutes. Repeat every 30 minutes a total of 3-4 times.
Rest: After the 2-hour period of stretch and folds, finish the bulk fermentation with the dough resting in a warm 78-80°F place until puffed up and risen about 30-40%. The dough will be jiggly with a few scattered bubbles around the top. This usually takes about 1.5 – 2 hours at 78°F. Because this recipes uses 50% whole wheat flour, the dough typically moves quickly through this fermentation process. Check on the dough frequently.
Pre-Shaping and Shaping the Dough
Pre-Shaping: Dump the dough out on the countertop. Wet your hands and the bench knife if needed and push the bench knife under the dough on one side and your free hand on the other side to tuck the dough under itself. The goal is to introduce some tension into the dough. Repeat this process going around in a circle until you have a ball of dough. Let rest on the counter for 30 minutes uncovered.
Shaping: Prepare a banneton or small bowl. Place a kitchen towel or hair net in the bowl and liberally flour. If you use the hair net, you should not need to use much flour. Using the bench knife, lift the dough up off the counter and place it on top of the countertop – floured side down. Pull the dough down toward you and then fold up to the middle of the dough. Take the right edge and pull out and then into the middle of the dough. Take the left side of the dough and stretch out and then back to the middle. Repeat with the top of the dough, forming a little “package” of dough. Gather the bread into a circle and use a bench knife to lift the bread and place into your lined bowl.
I almost always use a cold fermentation for all my sourdough artisan bread recipes. This recipe is no different, EXCEPT, the fermentation time is moving more quickly due to the higher percentage of whole wheat flour in the dough. Half whole wheat sourdough artisan bread dough cannot sit in the refrigerator much longer than 18 hours (assuming you followed the temperature recommendations) or else it will over-proof. Cover the dough in the banneton and place in the refrigerator for 14-18 hours. If it goes a little longer than that, it may be a little over-proofed. I would not exceed 24 hours with this loaf.
Baking Half Whole Wheat Sourdough Artisan Bread
Pre-heat the Oven: Put a Dutch oven (top and all) into the oven and preheat to 500°F. Allow the Dutch oven to heat for about 30 minutes at 500°F. This builds up steam, which is necessary to achieve the beautiful oven spring and perfect crust that artisan bread is known for.
Scoring the Dough: Once the oven is preheated for 30 minutes, pull the loaf out of the refrigerator. Remove the plastic wrap or bowl covering (this is easy to do straight out of the refrigerator if the dough is chilled – not easy if the dough warms up) and place a piece of parchment paper on top of the bread dough. Flip the dough over so that it is now sitting on the parchment paper. Take off the bowl/banneton and kitchen towel. Smooth some flour over the top of the dough (add a little extra for more contrast if desired) or leave the flour off completely for no contrast. Use a bread lame or very sharp knife to score the dough.
Bread made with 50% whole wheat flour may not have quite the same crumb you are used to as bread made with bread flour. It may be a little more closed, but it will have delicious flavor from the whole grain.
Baking the Bread: Carefully remove the Dutch oven from the 500°F oven with hot pads. Take the top off and place your bread into the Dutch oven (including parchment paper – this helps with the transfer). Be very careful not to touch the sides of the hot Dutch oven. Put your hot pads back on before you pick up the lid of the Dutch oven and place it on top of the bread. Put the whole Dutch oven back into your oven. Lower the temperature to 450°F and bake for 20 minutes. Once 20 minutes are up, take the top off the Dutch oven and continue baking for 20 minutes until the bread is fully baked. If you check the the temperature of the bread, it should register between 25-210°F when fully baked. Let cool completely and enjoy!
Frequently Asked Questions
After the loaf has cooled completely, slice it and freeze the slices for up to a month or two. When you want a piece of bread, toast it or let it thaw before eating.
This loaf is not very sour, but has more sour notes than its (mostly) bread flour counterpart. Whole wheat flour ferments more quickly than bread flour because the wild yeast and bacteria feed on the extra nutrients found in the whole wheat. To keep it from being too sour, manage your fermentation times and keep the dough in the suggested temperature range (78°F).
Most likely, your loaf was over-proofed. This can happen easily when using whole wheat. You will need to watch closely during fermentation, looking for it to be ready to be shaped and refrigerated for a cold proof. Even in the refrigerator, the dough will ferment faster than a bread flour dough. I wouldn’t let it cold ferment for more than 24 hours.
Yes. I have a great recipe for 100% whole wheat sourdough artisan bread here.
Half Whole Wheat Sourdough Artisan Bread
Levain (takes 3-4 hours until peaked, bubbly and active at 78°F)
- 40 grams bubbly, active, ripe sourdough starter
- 40 grams flour (all purpose/whole wheat or a combination of the two)
- 40 grams water
Half Whole Wheat Sourdough Artisan Bread
- 100 grams ripe, active levain
- 390 grams water, reserve 20 grams reserved for AFTER the fermentolyse
- 250 grams bread flour
- 250 grams whole wheat flour see recipe notes
- 10 grams salt
Day 1 Mix Levain (takes 3-4 hours until peaked, bubbly and active at 78°F)
- Mix together ripe sourdough starter, bread flour and water. Set aside to ripen for 3-4 hours at 78°F. The levain is ready when it’s doubled in size, peaked, bubbly, active and has a milky sweet aroma.
Half Whole Wheat Sourdough Artisan Bread
- Bulk Fermentation Begins: Fermentolyse Once the levain is peaked and active (bubbly, doubled in size, milky sweet smell), mix 100 grams levain with 370 grams of water in a bowl. Warm the water if the ingredients are too cold and cool the water if ingredients are too warm. Add 250 grams bread flour and 250 grams whole wheat flour to the bowl and mix until incorporated and a shaggy dough forms. Let dough rest for 30 minutes.
- Mixing: After 30 minutes, add the salt and as much of the reserved 20 grams of water as needed. Squeeze the dough between your fingers, pinching chunks of dough and reincorporating together. The dough will break apart and then reform in the bowl through this process. Pick up one side of the dough and fold it over on itself. The dough will be sticky. Wet your hands as needed and continue to work with the dough until all the salt and water has been incorporated. This can take about 3-5 minutes until the dough is cohesive and strong. Transfer the dough to a plastic container or a glass bowl if desired.
- Bulk Fermentation Continued: Stretch and Folds Perform 3-4 sets of stretch and folds To stretch and fold, wet your hand (so it doesn’t stick to the dough). Reach down to the bottom of the bowl of dough and pull the dough up and over the top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn with stretching and folding the dough. Cover and set aside. Repeat the stretch and folds every 30 minutes for the first two hours, a total of 4 times.
- Bulk Fermentation Continued: Bulk Rise Let the dough rest in a warm place, for the rest of bulk fermentation, about 1 1/2 – 2 hours at 78°F. You should look for another 20-30% rise in the dough after you place it in the banneton, before you bake it. During this time the dough will puff up about 30-40%, become more aerated, start to pull away from the edges of the bowl and have a few scattered bubbles around the edges/top of the dough. If your dough is not showing these signs, make sure it's warm enough and give it another half an hour or so until it is showing those signs that it's ready to shape.
- Bulk Fermentation Ends: Pre-Shape and Bench Rest When your dough is ready, dump it out on the countertop. Wet your hands and the bench knife. Push the bench knife under the dough while using your free hand to tuck the dough under itself. Repeat this process going around in a circle until you have a tight ball of dough. Let the dough rest uncovered for about 30 minutes at room temperature. The dough will flatten a bit during this period of time.
- Shape and Begin Cold Fermentation: Prepare a banneton or small bowl. Place a kitchen towel or hair net in the bowl. Liberally flour. After the dough has rested for about 30 minutes it is time to shape the bread into a round. Sprinkle flour on top of the dough. Using the bench knife, lift the dough up off the counter and place it on top of the countertop, floured side down. This ensures that the flour is staying mainly on the outside of the dough. Going around in a circle, pull the dough sideways towards you and then fold up to the top of the round. Move 90 degrees and repeat the same process, pulling the dough sideways and then folding up to the top. As you continue this process around the dough, increase the tension as you pull. Gather the bread into a circle and use a bench knife to lift the bread and place into a lined bowl or banneton.
- Cold Fermentation: Cover the dough with plastic wrap or a reusable cover and store in the refrigerator overnight or for up to 14-18 hours. During this time, the dough will continue to ferment but at a much slower rate. Alternatively you can let your dough rise outside the fridge for another 3-4 hours, allowing the dough to proof and rise and then bake your loaves the same day.
Day 2: Bake
- Pre-heat Oven: Put a Dutch oven (top and all) into the oven and preheat to 500°F. Allow the Dutch oven to heat for about 30 minutes to an hour at 500°F. Once preheated for 30 minutes, pull your loaf out of the refrigerator. Remove the plastic wrap or covering (this is easy to do straight out of the refrigerator if the dough is chilled – not easy if the dough warms up) and place a piece of parchment paper on top of the bread dough. Flip the dough over so that the dough is now sitting on the parchment paper. Take off the bowl/banneton and kitchen towel.
- Score the Dough: Smooth the flour over the top of the dough (add a little extra for more contrast if desired). Use a very sharp knife or bread lame to score the dough.
- Bake: Carefully remove the Dutch oven from the 500°F oven with hot pads. Take the top off and place your bread into the Dutch oven (including parchment paper – this helps with the transfer). Be very careful not to touch the sides of the Dutch oven. Put your hot pads back on before you pick up the lid of the Dutch oven and place it on top of the bread. Put the whole Dutch oven back into your oven. Lower the temperature to 450°F and bake for 25 minutes. Once 25 minutes are up, take the top off the Dutch oven and continue baking for 20 minutes until the bread is a crackly deep brown. The loaf should register between 205-210°F when it's finished baking. If your loaf is getting too dark on the bottom, place a baking sheet or baking stone on the rack below the Dutch oven to help diffuse the heat.
- Let loaf cool completely and enjoy!

domain: food


text:
Mr 2kay is set to drop a new single. Moniegram. Photo: Filed
Basking in the euphoria of the success achieved with his last single, ‘Who No Like Better Thing,’ Grafton Entertainment act, Mr 2kay is set to release a new single, ‘Moniegram’.
The Headies 2015 double nominee teamed up with DM Records boss, Timaya on the new single which is scheduled to drop soon. Already, the upcoming single has been making waves with a photo campaign which the theme ‘I no come Lagos come joke’ being supported by top entertainers including Don Jazzy, Julius Agwu, Di’ja, Adekunle Gold, Cynthia Morgan and many others.
The video of ‘Moniegram’ has also been shot by top video director Clarence Peters and it will released alongside the single.
© NET Newspapers 2015. All Rights Reserved. Please use sharing tools. Do not cut, copy or lift any content from this website without our consent.
Source:: The NET

domain: entertainment


Welcome to this morning’s edition of “First To Know,” a series in which we keep you in the know on what’s happening in the digital world. Today, we’re looking at three particularly interesting stories.
The Next iPad Will be Called iPad HD and Support 4G?
Wednesday is iPad day, and rumors are flying through the Internet faster than ever. We've confirmed with a reliable source that the next-gen iPad will be called iPad HD. Another set of rumors claim the device will support 4G connectivity, which would be somewhat surprising, given the iPhone 4S isn't quite there yet.
Government Agencies and Colleges Demand Applicants' Facebook Data
A report from MSNBC claims that some U.S. government agencies and colleges are demanding applicants turn over their Facebook data. They may not be directly asking for their Facebook password, but they're either requiring them to show them the contents of their profile or to friend an agency/college employee so their Facebook activities can be monitored.
Samsung Launches Tiny Android Smartphone
Samsung has launched the Galaxy Pocket, a 2.8-inch budget Android smartphone. Its specs are nothing to write home about - it only has 3 GB of dedicated storage and an 832 MHz CPU - but it's small, reasonably thick (12 mm) and it supports HSPA. It's slated to hit the UK market later this year.


text:
Volunteer Directly With Our Shelter Animals Weekday Mornings
- A group opportunity. Invite your friends.
38 people are interested
Important! 1. Leave a contact number! The volunteer coordinator will call you.
2. Please also fill out an application at our website www.savingsagerescue.org
- We need regular and reliable volunteers to help socialize, care for and clear for our shelter cats and dogs. Come alone or in a group! Come join our shelter family!
- We need you as close to 9 as possible for one day a week or as many as you'd like
- Tasks involve: cleaning cages and giving affection to the animals, general cleaning, laundry, organizing, etc.
- Get to know our animals and help us share them with the world to get them adopted!
- PERFECT for virtual, home-schooled, dual enrolled or early release students
About SAVING SAGE ANIMAL RESCUE FOUNDATION INC
2875 W. Broward Blvd, Ft. Lauderdale, FL 33312, US
We are a 501(c)3 NO KILL, volunteer based, animal rescue organization. We are dedicated to the most urgent abused and neglected animals in South Florida. We are a nonprofit organization dedicated to the care and rehabilitation of neglected and/or abused animals in Broward andMiami Dade County and to the education of the population about responsible and loving pet ownership.
Our immediate need is recruitment of volunteers for the daily care of the animals who rely on us. Without regular volunteers we cannot adequately provide a quality of life for the more the 40 cats and kittens, dogs and other animals in our care, who are currently seeking forever homes. We need volunteers to clean cages, return to field, transport to appointments, foster, socialize and clean the facility.We also need volunteer coordinators, social media promotion, fundraisers and grant writers.
2875 W. Broward BoulevardFt. Lauderdale, FL 33312
- Animal Care / Handling
- People 55+
- Must be at least 16
- About two hours per visit is average. Minimum one day certain is needed.
- Must be reliable, committed, punctual and able to commit to a certain day every week.

domain: pet


China Denying False Claims Is ‘Evidence’ of COVID-19 Cover-Up
The publicly documented timeline of the pandemic confounds the “blame China” narrative. So too does the disproportionate mishandling …
China is being put in a no-win bind. It is accused of misleading the world over the Covid-19 outbreak, which is in turn prompting demands for financial compensation. The United States, Britain, France and Australia have pushed this narrative. Demonization of China involves claims that Beijing has fomented disinformation about the pandemic.
The publicly documented timeline of the pandemic confounds this “blame China” narrative. So too does the disproportionate mishandling of the crisis in the U.S., Britain and Europe.
Yet when China protests such claims, this is then portrayed as evidence of a “cover-up”, further fueling the demonization campaign.
Paradoxically, and more plausibly, it is China that is the victim of Western disinformation. With twisted logic, however, any effort by China to deny the false claims is then invoked as “evidence” of guilt on the part of Beijing.
Take the headline in the New York Times on April 28: “China Mounts Aggressive Defense to Calls for Coronavirus Compensation”.
The NY Times says: “Beijing has adopted a ‘no-holds barred’ diplomatic push to quash criticism of its handling of the outbreak and to fend off efforts, including by President Trump, to hold it financially accountable.”
That followed an earlier report by the NY Times on April 24 which claimed that the Chinese government had “pressured” the European Union into “suppressing” a publication criticizing China over alleged disinformation.
Both the EU’s foreign affairs department and China denied the claims of “pressure” and “suppression”.
Peter Stano, spokesman for the EU’s foreign affairs chief Joseph Borrell, wrote a letter to the NY Times protesting the report, saying: “Let me be clear, the EU has not bowed to any alleged political pressure from outside.”
Here’s the thing: Stano heads up the European External Action Service (EEAS) which is a media unit dedicated to countering what it calls foreign disinformation. The EEAS has in the past published reports alleging Russian and Chinese state-backed propaganda campaigns infiltrating Western media.
Therefore, Stano and his media unit are certainly no friends of Moscow or Beijing. It if denies that Beijing was involved in coercing EU diplomats into suppressing a critical report, then it’s a fair assumption that the denial is accurately founded. That is, the NY Times and its sources are wrong.
What the NY Times was citing in particular was a report published by a media sub-unit of the EEAS, called EUvsDisinfo. The latter runs a disclaimer on its website that it does not represent the official views of the EU. Its views are thus up for vetting by more senior EU officials. If there was some kerfuffle and revision going on then it is a reflection of internal EU reviewing. Why bring China into the picture? The NY Times cites sources within disgruntled EUvsDisinfo staff as “claiming” Chinese interference in its publication process. This is getting into the realm of hearsay. There is no evidence to support the allegation of interference. All we know is that at the official level, the EU and China both rejected unsubstantiated claims of coercion and suppression.
We shouldn’t be surprised if EU executives pulled the plug on aspects of EUvsDisinfo’s so-called media monitoring. Like its parent media unit, EEAS, the EUvsDisinfo “reports” are more than anything exhibits of shoddy rumor curation. It collects examples of reports in Russian and Chinese media, and then deduces that Moscow or Beijing have sponsored these reports as part of state-backed disinformation campaigns.
If senior EU diplomats clipped the wings of the EEAS and its EUvsDisinfo unit, it is probably because their claims were deemed outlandish and unprofessional.
In the latest EUvsDisinfo “report” accusing Russia and China of “conspiracy narratives” it cites the following examples:
Media reports on RT and Sputnik that hand-washing is not effective in protecting against Covid-19;
A media report on RT that anti-malaria drug hydroxychloroquine may be an effective treatment;
A media report on RT that zinc could help kill the coronavirus.
In a world turned upside down by the Covid-19 pandemic, just because Russian and Chinese media report on unverified claims (a fraction of the total news cycle) this does not constitute evidence of Moscow or Beijing-backed disinformation. That kind of deduction by the EEAS and its media monitoring people is ludicrous. No wonder if some of its unhinged claims were spiked by EU chiefs concerned to not cause unnecessary offense in foreign relations.
Let’s put this in perspective: President Donald Trump and Fox News have been very publicly touting hydroxychoroquine as an alternative treatment for Covid-19 despite scientific warnings that the drug is ineffective and possibly injurious. So why isn’t the EU’s so-called media watchdog flagging up a Washington-sponsored disinformation campaign?
Surely the most outrageous case of disinformation was Trump’s absurd proposal for humans to inject with household bleach as a possible treatment for the disease.
But that is Western disinformation at its crudest, most ridiculous level.
Trump and Fox News’ other claims that China “covered up” the scale of the Covid-19 outbreak or let it “leak out” of a laboratory is taking the disinformation to a relatively more sinister level, albeit still derisory for lack of evidence.
The NY Times has not quite stooped to Trump’s stupid tactics of crudely framing China over the Covid-19 pandemic. Nevertheless, the newspaper has aligned with its hate-figure in the White House by pushing its own, seemingly more sophisticated disinformation to demonize China.
In that way, the NY Times is in effect working in a joint endeavor with the Trump White House to incriminate China and force it into forking out trillions of dollars in compensation. The difference between Trump’s bullshit and the Times’ bullshit is the pretentious adjective “quality”. The NY Times presumes to deliver “quality” information, but it is bullshit nonetheless.
On April 22, the NY Times ran a report claiming that “Chinese agents helped spread messages that sowed virus panic in the U.S.”. Citing anonymous “intelligence sources”, it was claimed that China had infiltrated mobile phone users in the U.S. with messages that the Trump administration was going to declare martial law under the guise of a pandemic lockdown.
As usual with such Western media reporting on alleged Chinese, or Russian, media agents, no evidence was forthcoming. Indeed, the NY Times chose to ignore that the same speculation about martial law had already been published in several U.S. media outlets, such as Newsweek, Bloomberg, The Hill and NBC which did not mention Chinese agents. The inference being it was homegrown U.S. activists.
Why the NY Times gave it the “Chinese agents” spin, and with no substantiation, suggests that it was engaging in a U.S. intelligence campaign to smear China. For good paranoid measure, the paper further speculated that the alleged Chinese operatives “had adopted some of the techniques mastered by Russia-backed trolls”. A ropey story is thus referencing another ropey story (“Russiagate”) as a way to prop up its credibility.
Hence, the so-called U.S. “newspaper of record” is no better than the vulgar occupant in the White House and his Fox News echo chamber which the “liberal” NY Times snootily deprecates as uncouth and “rightwing”.
Russia’s Foreign Minister Sergei Lavrov this week pointed out that EU claims of Russian and Chinese disinformation over the Covid-19 pandemic have been made with “zero evidence”. The same goes for equally dodgy accusations against China whether by the Trump wing or the more pretentiously sophisticated wing of American information warfare on the pages of the NY Times.
Such is the smoke and mirrors of the Western corporate media landscape that when China (or Russia) respond by slamming the absurd and reckless demonization campaigns, this is then cited as “evidence” of the aforementioned “cover-up”.


text:
Getting along with the mother-in-law! Hailey Bieber (née Baldwin) praised her husband Justin Bieber‘s mom, Pattie Mallette, on Instagram.
Mallette, 44, posted a series of selfies on Friday, July 6. “Summer love in Canada 🇨🇦 eh? #noplacelikehome,” she captioned four pics of her smiling into the camera in Stratford, Ontario.
And her photos elicited a gushing response from her 22-year-old daughter-in-law: “how does my mother in law look 21???!!? The most beautiful!!!”
The model and the “What Do You Mean?” singer married in a quiet ceremony in a New York City courthouse in September 2018.
Earlier this week, Justin, Hailey and Mallette garnered attention by wading into the Taylor Swift and Scooter Braun feud on social media. The “Lover” singer blasted Braun in a Tumblr post, accusing both the Drew House founder and his manager of bullying her throughout the years.
Bieber then issued an apology on Instagram, noting that an old social media post towards the 1989 artist “was distasteful and insensitive.” After the amends, the “Despacito” singer defended his long-time manager: “Scooter has had your back since the days you graciously let me open up for you,” he began. “As the years have passed we haven’t crossed paths and gotten to communicate our differences, hurts or frustrations. So for you to take it to social media and get people to hate on Scooter isn’t fair. What were you trying to accomplish by posting that blog?”
Hailey supported her husband’s statement by commenting, “gentleman.” She subsequently received flak from Swift’s fans, most notably friend Cara Delevingne.“Gentleman? @haileybieber @justinbieber you must be bored. I wish you spent less time sticking up for men and more time trying to understand women and respecting their valid reactions,” she wrote in part.
Mallette also seemingly posted about the controversy. “Why all the division? #LoveWins,” she tweeted on June 30.
For access to all our exclusive celebrity videos and interviews – Subscribe on YouTube!

domain: celebrity


We have collaborated for nearly a decade to create the next generation of advanced and price competitive airways for the anesthesia market.
Mankowski Industrial collaborated with Masterful.Design to develop their next generation of fenestration industry products. Specifically the roof vent line of products.
Masterful.Design helped launch a new product category with pioneering female entrepreneur Deborah Semer, with 3D modeling and manufacturing support for product launch. Her first award winning product, the JoyBoxx is sold worldwide now.


text:
Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Published on Mar 13, 2014
Is your retirement savings plan really on track? How much do you really need to accumulate to avoid running short of money? Host, Ron DeLegge talks about retirement savings readiness with Ron Surz, President of PPCA


text:
Sometimes a stop sign is not a stop sign. In the scenic planned community of Sunriver, Oregon, residents and visitors can glide through intersections without fear of a ticket. Cops who clock cars going 35 miles per hour in 25-mph lanes decline to make arrests. The neighborhood has liberated itself from minor traffic regulations—everything but major "traffic crimes," such as drunk driving.
It can do this because the roads are private. Legally, Oregon has two kinds of roads: highways and "premises open to the public." The second group—for example, a mall's private parking lot—needn't obey the same regulations enforced on public roads. In February, in an effort to lighten the load for Sunriver's drivers and private police, the Sunriver Owners Association exercised its right to reduce the regulation of the roads in the five-square-mile community.
Unfortunately, that meant that no police, public or private, were allowed to enforce those road rules. Not everyone in the community was happy about that. "If you go by people expressing their opinions in public sessions," says Doug Seator, chairman of the Sunriver Service District Managing Board, "about 90 percent of them want full policing to resume."
After some consternation, state Rep. Gene Whisnant, a Republican and a Sunriver resident, has sponsored a bill giving the community (and Oregon's other private community, Black Butte Ranch) more flexibility. The law lets the towns prosecute more driving offenses while keeping the roads' private status. The emergency bill passed the House and will probably win the governor's signature. When that happens, Sunriver's era of frontier lawlessness will come to an end and the residents can add up the damage.
"A few people have been speeding," Seator says. "Nobody's been hurt. We haven't had any accidents or injuries."

domain: politics


text:
Texas Cash Home Buyers
Sell Your House Fast For Cash
Texas Cash Home Buyers, a premier real-estate investment company, helps homeowners sell their homes fast for cash. We know that selling a home can be stressful, but we make it easy and hassle-free. We buy houses regardless of their condition and can close within seven days. Our team is dedicated to providing homeowners with fair and honest offers and exceptional service. Contact us today for a free, no-obligation consultation and discover how we can help you sell your house quickly and easily.
Waco ( WAY-koh) is a city in and the county seat of McLennan County, Texas, United States. It is situated along the Brazos River and I-35, halfway between Dallas and Austin. The city had a U.S. census estimated 2022 population of 143,984, making it the 24th-most populous city in the state. The Waco metropolitan statistical area consists of McLennan, Falls and Bosque counties, which had a 2020 population of 295,782. Bosque County was added to the Waco MSA in 2023.


text:
Friday, May 25, 2012
Gourmet Grilled Cheese.
This will make one really good sandwich.
1/2 sliced avocado
1 medium tomato sliced
2 slices monterey jack
2 tablespoons tangy mayo
2 slices of bacon cooked
salt and pepper
2 slices of sour dough bread.
butter one side of each slice of bread. spread mayo on the other side and place a slice of cheese grill lightly on the butter side.
When the cheese has melted, remove from the heat and layer the rest of the ingreditents. cover with the other slice of bread. cut in half and enjoy.
to make the tangy mayo-- 1 1/2 tablepoon of mayo, 1 teaspoon honey mustard, and 2 teaspoons ranch dressing.
Once upon a time in Santa Rosa, CA at my one of my favorite little eatery’s, (Mary's Pizzza), I discovered something so tasty, so good...
Old fashioned raisin pie is unusual, not in the main stream. One really has to like raisins to enjoy. One of the pies my Grandpa loved w...
This is a treat. reminds me of lunch at Neiman Marcus. Popovers 2 c. flour 1 tsp. salt 4 large eggs, room temperature 2 c. milk, ro...
So, here's the experiment, turning the family corn bread recipe into a dairy free recipe. The original is already gluten free, as ...


text:
Top 10 Legal Issues For Health Providers In 2013
1. Awaiting Health Care Exchanges
At the start of 2013, providers had a sense of anticipation. The U.S. Supreme Court had upheld the individual mandate of the ACA. As providers prepared for the ACA’s implementation and the introduction of the exchanges,...
To view the full article, register now.

domain: medical


text:
One of the wonders of the internet is the ability it gives us to connect with people from other places. In trying to do this survey of Nigeria, I’ve come across some blogs and video sources where Nigerians are talking about their country and its place in the world. Here are some links you might find interesting:
Nigeria Health Watch: 2 Nigerian doctors and one health advocate write about all things related to their country’s public health including the political angles involved
Nigeria on Facebook…. 36,000 fans and counting.
Naijablog – Nigerian guy in the UK; this guy blogs a lot! I can’t vouch for the content, but there’s bound to be an update
The Glory O Nigeria – A Nigerian discussing the latest political and social issues in Nigeria and elsewhere
Saint Mazy/Filmmaker’s Youtube Channel – one of many
NigerianTVOnline – a lot of Nigerian news and current event videos
Najia.com – Nigerian news and other pages

domain: sociology


text:
Her name is not Yami. I just called her that. Yami is the Goddess of the Yamuna River, one of the main rivers of India, one of the holy rivers of India.
It is also one of India’s most polluted rivers. So much for the way we treat the holy.
She lives by the bank of the river in Delhi, and helps run a school for homeless children. Her home was washed away once, but she helps the kids with a smile on her face.
She could indeed be Yami


text:
Hello and happy summer! It's hard to believe that school is starting up for so many people, including Emma at Boulder High School - we had a great time photographing her senior portraits and are looking forward to this upcoming weekend when we get to photograph some of her friends. We definitely got a variety of pictures with some fun outfit changes and scenery, and as we photographed on a day sans thunderstorms, we were able to take advantage of Colorado's stunning afternoon and evening lighting. Loving the magenta skirt against the field background and the colors at the barn and old car in particular. Can't wait to see which picture you decide on for the yearbook Emma- best of luck with your senior year, and congratulations to the class of 2012!
I was so thrilled to have the opportunity to photograph such a beautiful and wonderful couple- Anna and Brian's September wedding was filled with fun, laughter, and great energy to start off their marriage. Red Rocks is always a stunning location to photograph at and the addition of the vintage red car made for some fabulous images of the bride and groom. I also loved the hair pieces worn by the bridal party- quite a unique look! Just a great time overall- best of luck in the New Year, Anna and Brian!
Happy 2011! How crazy that it's a new year already, where has the time gone?! This means that Sloane and the rest of the seniors we photographed this last season are graduating in a few months. Sloane was great to photograph and work with- definitely a fun variety of images from the barn and field here in Boulder. Happiest wishes for the new year, everyone!
It could not have been a more beautiful for Brooke and Chris' fall mountain wedding. The Rockies were colored by the stunning aspen trees, providing a most gorgeous backdrop for the ceremony and moments following. I had such a great time photographing this wedding and am looking forward to more sessions with this couple in the future!
Rin, a Senior at Boulder High School, brought style and energy to our senior portrait session late this summer. We had a great time photographing at a couple different locations in Boulder, getting both natural and urban photos. Check out some highlights of the afternoon, and good luck with your final semester at BHS, Rin!
Hello all!! We have had quite the editing-filled fall! With all the later summer and fall weddings, senior portraits, and family sessions, there is so much to share. Since the holiday season is upon us, it feels like the perfect way to kick off some fabulous blog posts with a smiley and fun family session! I joined Rachel, Joseph, and their daughter Natalie for a relaxed afternoon filled with jumping in leaves and endless hugs. It was a treat to have Nana in town for this session as well. What a great reminder of what family time is all about- here are some of the session favorites!
I'm excited that one of our recent weddings - Tracy and Sam's - at the Phipps Mansion was selected to be on the Couture Colorado Blog! Check it out!!
In the midst of editing weddings and engagement sessions, we decided to take a break and post a favorite family session from this past winter. Between playing with Yo-Yos and stuffed animals, rocking out on the guitar, and showing off skateboard moves, Natalie and her boys were busy here at the studio during their family session. The three of them are clearly very close and get along so well- I loved all the laughing and hugs. Thanks for bringing in your wonderful kids Natalie!


text:
This option is currently sold out.
Don't love a lot of sparkle? We get you. These mini, delicate, handmade wax orange blossoms are perfect for the bride that just wants a little something extra. A modern take on the traditional wax hairpiece. Set of two. Made with pin-able loops for flawless styling. Designed with love up in the Pacific in our Vancouver studio.
Ready to ship! Allow 1-3 days for processing.
Size: 5 inches long, 2 inches wide.
Materials: Wax stems, wrapping thread, wire.