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Date: 20 December 2018
Russian Game within OPEC+ Structures
The group of OPEC members and other oil producers, including Russia, intends to reduce the total oil output in response to a sharp decline in the resource’s prices. The agreement adopted in early December acts to the benefit of Moscow while being much less favorable for OPEC’s smaller producers. This is chiefly due to the Kremlin’s more powerful negotiating position. Russian firms are unlikely to be affected by such drop in oil prices as Russia’s tax system and the rouble’s weak exchange rate make such giants as Rosneft more resilient to similar problems on the market. OPEC and Russia account altogether for more than half of the world’s oil production.
In early December, OPEC+ agreed to limit its oil output by 1.2 billion barrels per day, starting from January 2019. Non-OPEC members include Russia, Mexico, Azerbaijan and Kazakhstan, a total of 25 countries. The OPEC+ group was founded in 2016 once its member states concluded the first agreement on limiting oil extraction. Yet the Russian-Saudi duo is at the forefront of the organization, with Moscow intending to strengthen its position. The oil alliance is doing well as evidenced by cordial talks between Russian President Vladimir Putin and Saudi Crown Prince Mohammed bin Salman behind the scenes of the G-20 summit in Buenos Aires. During the meeting, the latter reaffirmed his country’s commitment to a future within OPEC+. However, a few days after his political declaration, all member states needed to discuss purely economic issues.
Saudi Arabia, OPEC’s informal leader, urged Russia to significantly reduce its hitherto oil output to prevent further drops in prices. These essentially come as a result of intensified production by the world’s leaders. Since October, oil prices decreased by one-third while as early as at the beginning of December a barrel of Brent crude oil hit all-year low under 60 dollars. During the 175th Meeting of the OPEC Conference, held on December 6-7 in Vienna, member states reached an agreement to cut output. And yet this issue needed to be agreed with Russia. During the two-day summit in Vienna, Russia’s Energy Minister Alexander Novak made a short flight to Russia in order to meet Putin and discuss Moscow’s involvement in reducing oil output.
Finally, OPEC and their non-OPEC allies determined to cut production by 1.2 million barrels per day. In the light of the deal, OPEC members are bound to reduce its output by 800,000 barrels per day while Russia and non-OPEC countries committed themselves to decrease production by 400,000 barrels. Furthermore, they accepted the October 2018 production level as a baseline. According to the agreement, OPEC countries may cut crude output by 3 percent while their allies are expected to reduce supply by 2 percent. Iran, Libya, and Venezuela have all secured the cutting oil production under the deal.
Riyad aims to tighten its cooperation with Moscow while making it more institutionalized, which was rather strongly regretted by OPEC’s smaller members as they feel marginalized. Yet it was Russia that managed to do the best deal. It agreed to cut output by 230,000 barrels a day from its October output level of 11.42 million. In such a manner, that would reduce its production to 11.19 million barrels a day. This is only 15,000 barrels below its initial 2016 baseline, thus when OPEC+ was founded, meaning a cut of just 1 percent. Contrast that with OPEC member Algeria, which produces around a tenth as much oil as Russia, is now expected to produce 1.023 million barrels a day. That is a cut of 66,000 per day or 6.1 percent below the 2016 baseline when OPEC+ was established.
Russian firms may even find it profitable to limit oil output; due to weather conditions, oil production in Russia traditionally hits its low between March and May. Last year was very successful for Russian companies. Oil’s all-time high stems from rising prices, as they reached the top in the autumn of this year, and reduced production due to OPEC+ regulations adopted in June. Combined profit of Russia’s three largest companies jumped by 40 percent, amounting to 13.9 trillion roubles. The net profit has almost doubled as it hit as much as 1.2 trillion roubles. Rosneft, the country’s most indebted company, took advantage of the cash inflow to reduce its financial liabilities by 12 billion dollars. Given Russia’s current tax system and the rouble’s weak exchange rate, companies may be able to withstand extremely low oil prices, which amount even to 15 dollars per barrel, even for many years. Naturally, this will look different if one takes into account the state budget. Russian Finance Minister Anton Siluanov said that Russia will need an oil price of about $40 a barrel to balance its budget in 2019.
All texts published by the Warsaw Institute Foundation may be disseminated on the condition that their origin is credited. Images may not be used without permission.


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I named the subject of this week’s post after a researcher/storyteller whom I admire very much. If you have not seen her TED Talk abut being vulnerable, take 20 minutes of your day to watch it.
Vulnerable: (adjective) susceptible to physical or emotional attack or harm
When was the last time you were vulnerable? When was the last time you let yourself “be seen, deeply seen, vulnerably seen?” – Brene Brown
For me, that was this week.
I talk very openly about how I like my nighttime snacks. It’s one of the reasons that I love macro-counting, which allows me to build in treats each day so I never feel deprived. With 8 weeks until my show,
it was time to get really serious about my pattern of after dinner eating. Yes, I can still have a meal 6 whenever I want, but sometimes my meal 6 sometimes ends up a bit larger than I intended.
Sometimes it’s because I am hungry. I am definitely in a full-on calorie defect of about 300-500 calories a day, depending on my activity level that day. A few nights a week, I eat dinner and am hungry an hour later because my body immediately uses that food to refuel the training I just put it through. So sometimes, that night hunger is seriously LEGIT. But sometimes it is just a pattern. And when I discover a pattern in my life, I know well enough that there’s a reason for it – and that reason usually has to do with feelings, not ice cream.
After 35 years, I’ve lived enough life to know myself pretty well. I am well aware of the type of personality I was born with that allows me to easily fall into patterns, sometimes healthy, sometimes
unhealthy. When I was in high school, I was always looking for a way to fit into my social circle of smart, athletic girls who were popular and well-liked. I never really felt “a part of” during that vulnerable
time in my life. I never really felt good enough. It was during that time where my first (of many) patterns developed: disordered eating. It was a sad and dark period in my adolescence where I would not eat at all during the day and would binge and purge at night. The cycle allowed me to numb my feelings, so I didn’t have to feel them. I engaged in this behavior for about a year. Finally people were looking at me, and telling me how skinny I looked. I liked the attention, even if it was negative attention. It made me feel like I belonged. My behavior eventually became unmanageable. I withered down to about 110 pounds (I am 134 pounds today) and my parents gave me an ultimatum: get healthy or no college. I knew I wanted to go to college, so with some outside help I was able to arrest my disordered eating. When I went off to JMU that fall, I was able to leave that pattern in the past, but I picked up some others along the way. I had the disease of “more” because “more” was always better. In my twenties, I did a lot of work on myself, so for the most part all of my patterns and numbing are gone. Sometimes minor issues still crop up, but I know myself well enough to look at the feelings behind the behaviors to find out why.
This week I posted a sign on my fridge that reminds me of my goal, and I posted a picture of it on social media, to connect to others. I was
vulnerable. I try to be as real and transparent with others as possible. I work hard, and it is hard sometimes. It’s discipline and sacrifice, and sometimes I struggle. I am a real person just like you. I try. I fail. I try again. I always try again.
So when I posted that sign on social media, I did it without caring “what people would think.” I didn’t care if people saw me as weak. “Why can’t Mary get control of her eating and be PERFECT during prep.” I didn’t care at all if you judged me. Go for it. It’s none of my business what you think.
I posted this sign to help others. I never want anyone to think that I have it all figured out, because I don’t. I am far from perfect, and I use my imperfections to help me grow.
Here are some of the comments I received on Instagram:
“Same for me!! I’m good all day and then I’m trolling for dessert!”
“Clean eat all day…SUGAR CRAVE AT NIGHT! Stop the madness.”
“Lol. Me Right there. All me.”
“No comment because I sooooo agree.”
“I’m right there with ya! Between 8-10pm the struggle is real!”
The list goes on. I even had someone approach me this week to share with me some feelings she had about her nighttime eating which she
believes may be disordered. While my pattern should not be confused with “binge eating” which is a very real and serious eating disorder, it’s
still a pattern that I am uncomfortable with.
What feelings am I numbing?
*The pressure I put on myself to do well in my show.
*The pressure I put on myself to balance everything in my busy life.
*The pressure I put on myself to do it all, even though no one expects me to do it all.
All of my feelings are derived from my own thoughts.
Life is HARD sometimes, and as humans we look for ways to cope.
So, just for today, I am going to sit with my feelings and just feel them. I’m not going to look for comfort in an extra scoop of peanut
butter with chocolate chips. I am not going to allow my pattern to stand in the way of my goal.
I want to help others. It is always my goal to inspire and motivate. This week my goal is to share with you the real me so that you
can allow yourself to share the real you with someone you trust. Maybe there is a pattern in your life that you know keeps cropping up. A
pattern you tell yourself each morning that you’re not going to engage in, but by lunchtime you’re back at it. It’s OKAY. Allow yourself to
feel your feelings. They are just feelings, and they are fleeting. Allow yourself to be vulnerable today. You just may help someone else
in the process.

domain: psychology


text:
I was just the designers of the village, and I love simple.
Member since: July 19, 2016
Most Recent Reviews
"Great job. Simple and very good looking logo. Thank you so much."

domain: artistic


text:
Mission & Values
Medical Consultants is a multi-specialty medical group practice dedicated to the provision of high quality care to our patients, referring physicians, community and employees. Medical Consultants will accomplish this by providing high quality physician services, ancillary services and practice management services resulting in a high degree of patient, referring physician, community and employee satisfaction. Our group is driven by three core principles:
Our primary responsibility is to our patients, as we provide the most extensive and advanced care possible. Everything we do at Medical Consultants must maintain patient focus and be in the best interest of the patient.
Our staff and physicians maintain high levels of continuing education and perform cutting edge research and techniques in their areas to provide the highest quality care available.
As a multi-specialty practice, we are driven by our community's primary care and specialty physicians who entrust Medical Consultants with continuing care of their patients. We work hard to maintain strong continuity of care and communication with our referring physicians.
Call for Info

domain: medical


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Mmmm, so good!! I found this on AllRecipes one day when I needed to use up some blueberries.
1½ C flour
1 tsp baking powder
1 tsp salt
1/3 C butter, melted
1 C sugar
3 T lemon or lime juice
½ C milk
2 T grated lemon or lime zest (optional)
½ tsp each lemon and orange extracts
1 C fresh or frozen blueberries
2 T lemon or lime juice
¼ C sugar
Preheat oven to 350° F. Lightly grease an 8x4" loaf pan.
Combine flour, baking powder, and salt, and set aside. In another bowl, beat together butter, 1 C sugar, juice, and eggs. stir dry ingredients into egg mixture alternately with milk. Fold in lemon zest, extracts, and blueberries. Pour batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 C sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Return to main recipes page

domain: food


text:
Park Central Hotel, Pune
Park Central Hotel, Near Bund Garden Signal, Pune, Maharashtra 411001
Phone Number 20-41054105 www.parkcentral.biz
Provide your email id, we'll send phone number in email instantly!
Although it was a official trip enjoyed staying at the premises. Felt like home. It was a very comfortable and peaceful stay. Enjoyed my stay there to the fullest. The staff was so courteous and polite. Next time onwards whenever I will visit Pune would prefer to stay in this hotel only.
The overall service of the hotel was great. The hotel was perfectly located. The hotel was well maintained and the facilities were good. The room was spacious, very neat and clean. The room was equipped with all basic amenities. The service of the hotel was good. The pickup was not provided. The exterior and interior appearance of the hotel was good. The booking and front office was smooth. The food was good and variety was there. There was no delay faced during check in and checkout procedure. The behaviour of the staffs was very friendly. I would recommend this hotel to others.
Hotel is very good and comfortable. Staff was very cordial and responsive. It's a small in size with few rooms, well maintained still they can improve. Breakfast is included in the tariff so its a real deal. The facilities far exceed what one pays. I hope the standard is kept up. Would love to stay here.
The hotel is very good and also the service is really very good. All the staff members provided me the best type of hospitality. I like south Indian food, they also provide me south Indian meals. The hotel is very good there is no disappointment thing. Also nice place where the hotel is located.
First of all I have visited here for my Colleague's marriage and guess what this hotel made the trip more special than anything Coming to the Hotel this hotel has every functionalities that a user want to experience and you don't have to complain about any of the properties of the hotel. Excellent location with marvellous sightseeing. And next the services of hotel is just brilliant noting comes better than their service. Very Kind and Honest and Quick too. I would definitely advice this hotel to everyone to visits this location :)
I stayed here with family for 2 days. Very very good experience here. Rooms are excellent and with all modern amenities and much bigger than expected. The location is excellent, close to Pune railway station. Food facility is excellent. Overall experience is nice.
I had visited here for official Work, reception welcome was good and warm. Housekeeping service and staff service was excellent. Rooms are clean and neat with bigger in size. Staff serviced each and everything to room. Centrally located are in Pune and well accessible. Breakfast is good and yummy with South and north Indian style. No Issues everything up-to the mark.
Recently on 4th March, the Govt Of India's HRD Ministry had decided to conduct the awards Winning ceremony should be in Pune at Sadhu Vaswani Mission. So the Park Central Hotel was booked for hospitality. Actually it is very close to Pune railway station and close to Sadhu Vaswani Mission. The good part of the Hotel rates includes complimentary breakfast. The variety and long list of items, that too delicious, gives full satisfaction to all types of people Every room has tea /coffee maker to make the tea /coffee whenever they want to have the same. Keeping few bottles of mineral waters in every room, is another facility of good point of hotel. The facility of WiFi net is now days common to everywhere and so is with this hotel. The staff of the hotel is very courteous and overall housekeeping is superb. The arrangements of swimming pool and gymnastics are extra advantages of this hotel. Moreover on the foot prints of A One countries hotels like USA has such hotels I would definitely suggest people to stay in this hotel and forget about to take shampoo, soap, swing kit from home.
Park Central Hotel is ranked #112 among the 1560 hotels in Pune with an average rating of 5.7 out of 7. It is one of the 36, 3-star in Pune. On HolidayIQ, it has a total of 67 photos and 227 text reviews. it is rated top for its Destination, Food & Drink and Service. It was also named winner of the Better Holiday Awards in 2017 under Great Location.
The online booking price of the hotel ranges between Rs 3,300 to Rs 3,700 per night. to check availability or to avail complimentary breakfast, we recommend contacting the hotel to check if the final tariff includes it.
The ambience and the location of the hotel makes it a suitable option for variety of travellers. Single (42%) and Couple (29%) are the most common type of travellers that like to stay here. 47% of guests enjoy the hotel's natural surroundings, whereas 23% have rated the ambience as relaxed.
Although the hotel is a suitable stay option throughout the year for travellers, book your accommodation in the months of Jan, Feb and Mar for the best experience.
Park Central Hotel is located at Koregaon Park which is approximately 3 Kms from Pune Junction railway station . Due to the close proximity, it is considered as one of the best stay option. Bund Garden (1 Km), Tarkeshwar Mandir (1 Km), Osho Ashram (1 Km), Devi Chamunda Mata Mandir (1 Km) and Vishwanath Mandir (1 Km) are some of the popular sightseeing attractions located near the hotel.
The hotel ensures you are well taken care of during your stay. By providing free wifi access, the hotel makes sure you are always connected to the internet.
Other amenities include 24 Hours Front Desk, AC, Backup Generator, Breakfast Services and Conference Hall. For checkin and checkout time, we suggest contacting the hotel.
If you are in need for airport transfers or require a car for sightseeing around the city or you have to do an early check-in, then we recommend contacting the hotel directly and requesting for these additional services. All of the available amenities ensure your stay is enjoyable and free from any hassles.
August is the perfect time to watch the flowers bloom at the Kaas plateau. The morning mist shields the whole plateau and creates a mystical environment. The misty lake and waterfalls add to the natural splendour of the place.How to get the Read More
Lastminute.com reviewer says, "Fantastic weather, very friendly locals, well organised excursions. We visited the value lagoon and did the Golden Circle Trip. Also went to see the northern lights, unfortunately we did Read More
Are you the business owner of Park Central Hotel, Pune ?
You can respond to reviews, manage your listing, add photos, and get more reviews by partnering with HolidayIQ!
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domain: travel


text:
The Summit SCR450LSH refrigerator is an undercounter unit with one section. The unit has an adjustable dial thermostat to manage the temperature of the interior. The automatic defrost system requires less user maintenance than other models, reducing your labor costs over time.
The door to the interior is glass, so it is easy to market products and increase impulse sales. The interior light in the Summit SCR450LSH refrigerator also increases visibility. The unit has a stainless-steel towel bar handle. The handle covers the full length of the door and gives the refrigerator a sleek look. The adjustable shelves are wire and removable, which makes them incredibly easy to clean. They can also be rearranged for various storage opportunities.
- Undercounter one-section refrigerator
- Adjustable dial thermostat for easy temperature management
- Auto defrost reduces labor needs
- 3 adjustable wire shelves makes customizing storage simple
- White cabinet with glass door fits into most décor
- Full-length stainless steel towel bar handle makes the door easy to open
- Factory installed lock protects products inside
- ABS plastic interior construction is easy to clean
- Interior light with on/off rocker switch increases product visibility
- Hospital grade cord with green dot plug makes this model suitable for most medical settings
- 115 V/60 Hz/1 ph
- Overall Dimensions: 193⁄8 in. W x 22 in. D x 331⁄4 in. H
- ETL-S listed and NSF certified
Counter-height 4.1-cu ft Refrigerator, auto defrost, white cabinet with glass door, full-length stainless steel towel bar handle, factory installed lock, adjustable shelves, interior light with on/off rocker switch, adjustable thermostat, hospital grade cord with "green dot" plug, ETL, ETL-C, 115v/60/1ph
*The warranty will not be honored for residential or non-commercial use of any Commercial Equipment.
Important Prop 65 information for California residents.
Summit SCR450LSH Specifications
|Interior Construction||ABS Plastic|
|Warranty||1 year parts & labor/5 year compressor|
|Width (in) Range||15 - 24 in|
|Capacity Range||2 - 6 cu ft|
|Product Type||Refrigerators & Freezers|

domain: design


We provide professional services. Our services insure that all Village buildings, structures and their accessory uses and equipment are safe for use and occupancy in accordance with all applicable local ordinances and state building codes.
Planning & Zoning
The Village of Woodmere’s Planning and Zoning Commission meetings are held on the second Wednesday of each month at 7:30 PM. All agenda submissions are due to the Building Department no later than two weeks prior to this date.
PLANNING & ZONING MEETINGS
2012 Meeting Dates:
January 11, February 8, March 14, April 11, May 9, June 13, July 11, *July 25(August Meeting then at Recess), September 12, October 10, November 14, December 12.


text:
Keke on the Run 2
A downloadable game
You have been framed for a crime you did not commit, and now the angry mob and the police are after you, and your only get away vehicle is a keke..
You have to drive, navigating your way through the Nigerian streets, evading potholes, fallen trucks, other drivers, and avoid running into the trees (yes they kill you too).
Test your hand eye coordination and reflexes as you run from the impossible to reason with mob and cops, avoiding the dangers of the Nigerian roads
Do you dare attempt this run?
- Initial ReleaseMay 09, 2017
Leave a comment
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domain: law


text:
Back on my Feet
Money Raised: $252 Charity Goal: $5,000
Your generous donations make the world a better place. Thank you for giving!
About Back on my Feet
The homelessness in Atlanta is at all time high . Back on my Feet works to curb the homelessness and provide sustainable services to those in need across three shelters
Help a Fundraiser Team Below
ElizabethTeam has raised:

domain: sociology


US: Redhook to prevail after merger, says A-B
Redhook Ale Brewery is expected to be "the surviving company" should it merge with Widmer Brothers Brewing Co., according to Anheuser-Busch, which holds significant stakes in both US craft brewers.
A-B, which owns a 34% stake in Redhook and 39.5% in Widmer, said it could take part in the talks, which were announced late on Wednesday (3 January).
In a filing to the US Securities and Exchange Commission on Wednesday, the Budweiser brewing giant said it "anticipates that [Redhook] would be the surviving company in any transaction and [Redhook] shares would continue to be quoted on the NASDAQ stock market after consummation of any transaction".
A-B added it expected to "review any proposals made by the parties, may participate in discussions concerning a transaction and will consider the nature and extent of [its] participation in any transaction".
Redhook and Widmer have opened "preliminary discussions" on a possible merger, a move that could "level the playing field" between the two companies and larger US brewers, Widmer co-founder Kurt Widmer said.
"Many of our competitors are huge, multi-national and multi-billion dollar breweries," Widmer told just-drinks yesterday. "They bring tremendous capital to their sales and marketing in the US. Anything that we can do to level the playing field helps."
A union would deepen the relationship between Redhook and Widmer, who together run Craft Brands Alliance, a sales and marketing venture in the western US. Redhook also brews the Widmer brand under licence for the eastern US.
The relationship between the two brewers has faltered somewhat in recent months. In November, Redhook pointed the finger at the Craft Brands venture for its falling sales in western US states and claimed the business had done a better job selling beers from the Widmer stable.
Redhook CEO Paul Shipman denied that the "issues" surrounding the Craft Brands venture had led to the merger talks.
"It was a mutual decision to open talks. There are so many small breweries in the US and access to the market and the management of sales and marketing is a challenge," he told just-drinks.
"We had some specific concerns about the operation of Craft Brands. We raised issues with the allocation of resources behind the Redhook brand in some of the western states. But, I like the direction in which that business is going. It is a positive relationship and one that will certainly go on for a long period of time whether or not the companies choose to combine."
Shipman said the question for Redhook was whether the business would be "substantially stronger" if merged with Widmer. He added: "Our sales and profitability are going in a good direction. I'm quite confident of the success of Redhook as an independent business."
Despite its problems in the west of the US, the company posted an operating profit of almost US$600,000 for the third quarter of 2005, swinging from a net loss of over $109,000 last year.
Neither Shipman nor Widmer could forecast how long talks would last. Widmer said: "There is no telling how long discussions may last. We assume that, because Redhook is a publicly-traded company, there will be some fairly time-consuming regulatory hurdles we may need to address."
Sectors: Beer & cider
US investment bank Goldman Sachs has warned that top brewers in the US will be facing tough conditions for the foreseeable future....
The alcohol industry has come under fire from a pressure group for its alleged failure to invest enough in responsible drinking advertising in the US....
Anheuser-Busch is being countersued in the US by one of its distributors in Florida....
Anheuser-Busch has admitted that it has suffered "supply disruptions" to the InBev portfolio in the US....
Anheuser-Busch has claimed victory over Budejovicky Budvar in 12 European trademark decisions. The Czech-based brewer, however, has moved to play down the ruling, claiming it is "not a threat" to its ...
Anheuser-Busch has added to its spirits portfolio in the US, with a vodka distribution deal in the north-east of the country....
InBev has remained silent amid claims that a merger between the brewer and Anheuser-Busch is "inevitable"....
Anheuser-Busch has confirmed plans to distribute Margaritaville Tequila in the US state of Massachusetts....
- A Wild Geese, Pernod Ricard conspiracy theory?
- Coca-Cola Beverages Africa - A new powerhouse
- Can craft breweries compete in lager arena?
- Remy Cointreau's Q1 performance by brand, region
- SABMiller's Q1 2017 results - Preview
- Diageo starts formal talks over UK pension cuts
- New Hendrick's Gin would have to be "unusual"
- AB InBev faces US$7bn price rise for SABMiller
- Brown-Forman takes distribution in Spain in-house
- AB InBev halts VAIP incentive plan
- Adultifying Soft Drinks; Capitalizing on rising adult demand for non-alcoholic beverages
- Global RTD insights - market forecasts, product innovation and consumer trends
- Global travel retail insights - market forecasts, product innovation and consumer trends
- Global non-Scotch whiskies insights - market forecasts, product innovation and consumer trends
- Global Scotch whisky insights - market forecasts, product innovation and consumer trends


EFM PlotterThe CE6000 series sets the standard for high performance, low cost cutting plotters. For assistance with plotter printing, contact the ITS computer lab staff or the ITS Service Desk at 617. 373. 4357 (xHELP). But today's consumer-level 3D printers can produce little more than egg holders, combs and plastic sex toys, Citron Research said. The printers create objects by melting plastic filament and then extruding the hot liquid on to a platform.
Now that we know how laser printers came to be, the next question to ponder would be how they work. Professional printers are being hired by these companies since they possess all the skills and knowledge when it comes to printing. I added a vinyl knife to mine, but then bought a cheap Chinese vinyl cutter and gave away my plotter too. However, in 1985 HP introduced a special carousel for the product which allowed it to use the same short-body liquid ink pens that were used by the 9872.
One manufacturer (CalComp? ) did a roll-type plotter that used a range of pens, including the india-ink pens in colors, ballpoints, and the usual felt tips. Computer printers have become so relied upon that only a handful of offices make do without them. The surface of the table has a series of small pinholes drilled in it. Material is placed on the table, and a coversheet of plastic or paper is overlaid onto the material to be cut.
A representative will take your information, and arrange for a service technician to call you, usually within two hours. Then this means you don't have to worry about buying many printers for your network. Because far less motion is involved than in a conventional dot matrix printer, these printers are very fast compared to dot matrix printers and are competitive in speed with formed-character line printers while also being able to print dot matrix graphics.
From its store in Farringdon, East London, it showcases affordable 3D printers and hosts demonstrations and training sessions in the hope of making the technology more accessible. With monochrome and colour varieties, laser printers are ideal for printing both text and images. Some A4-sized all-in-one printers can print great small photos and they're more versatile than a compact photo printer because they can handle other jobs as well.
Local commercial printers are your best hope in producing excellent print materials for marketing your business. A niche application of plotters is in creating tactile images for visually handicapped people on special thermal cell paper. IBTimes UK got to check out the 3D printers on offer and the amazing things they have been used to produce. Laser printers do need regular maintenance because their constant use subjects them to the usual wear and tear process.
Dentro del serwis ploterow HP hay tintas líquidas que en caso de movimiento transporte pueden salir de sus recipientes y pueden dañar alguna placa electrónica el sistema mecánico. As soon as your machine has been evaluated by naprawa ploterów w Poznaniu , you will receive an update on the condition of your printer. It amazes me how precise this plotter is. All the lines are spot on, even when drawn with a very fine pen, and the plotter never seems to lose sync, even after drawing thousands of small boxes.
SATO printer maintenance by skilled technicians call (800) 643-2664 and be up and running fast. As the pen moves across the paper surface, capillary wicking draws the ink from the foam, down the rod, and onto the paper. In this way, you will not have to buy a number of printers for different offices. By completing the New Customer Information Form and/or verbally or electronically approving repairs, through initial work additional hours or parts, you agree 100% to the financial responsibilities of the service rendered by The Provider.


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completely overwhelmed, and these went on striking A.D. 1415-. right and left till they came upon the second battalion, which was behind the advance guard, and there the king personally threw himself into the fight with his men-atarms. And there came suddenly Duke Anthony of Brabant, who had been summoned by the King of France, and had so hastened for fear of being late, that his people could not follow him, for he would not wait for them, but took a banner from his trumpeters, made a hole in the middle of it, and dressed himself as if in armour; but he was soon killed by the English. Then was renewed the struggle and great slaughter of the French, who offered little defence; for, because of their cavalry above mentioned, their order of battle was broken; and then the English got among them more and more, breaking up the two first battalions in many places, beating down and slaying cruelly and without mercy; but some rose again by the help of their grooms, who led them out to the melde; for the English, who were intent on killing and making prisoners, pursued nobody. And then all the rear guard, being still on horseback, and seeing the condition of the first two battalions turned and fled, except some of the chiefs and leaders of these routed ones. And it is to be told that while the battalion was in rout, the English had taken some good French prisoners.
And there came tidings to the King of England that the French were attacking his people at the rear, and that they had already taken his sumpters and other baggage, which enterprise was conducted by an esquire named Robert de Bornouille, with whom were Rifflart de Plamasse, Yzembart d'Azinconrt, and some other menat-arms, accompanied by about six hundred peasants, who carried off the said baggage and many horses of the English while their keepers were occupied in the fight, about which robbery the King was greatly troubled, nevertheless he ceased not to pursue his
A.D. ui.i. victory, and his people took many good prisoners, by whom they expected all to become rich, and they took from them nothing but their head armour.
At the hour when the English feared the least there befel them a perilous adventure, for a great gathering of the rear guard and centre division of the French, in which were many Bretons, Gascons, and Poitevins, rallied with some standards and ensigns, and returned in good order, and marched vigorously against the conquerors of the field. When the King of England perceived them coming thus he caused it to be published that every one that had a prisoner should immediately kill him, which those who had any were unwilling to do, for they expected to get great ransoms for them. But when the king was informed of this he appointed a gentleman with two hundred archers whom he commanded to go through the host and kill all the prisoners, whoever they might be. This esquire, without delay or objection, fulfilled the command of his sovereign lord, which was a most pitiable thing, for in cold blood all the nobility of France was beheaded and inhumanly cut to pieces, and all through this accursed company, a sorry set compared with the noble captive chivalry, who when they saw that the English were ready to receive them, all immediately turned and fled, each to save his own life. Many of the cavalry escaped ; but of those on foot there were many among the dead.
When the King of England saw that he was master of the field and had got the better of his enemies he humbly thanked the Giver of victory, and he had good cause, for of his people there died on the spot only about sixteen hundred men of all ranks, among whom was the Duke of York, his great uncle, about whom he was very sorry.1 Then the king collected on that
i And in truth the day before they J on the French side 500 new knights met in battle there had been made | or more. The King of England place some of those most intimate with him, and A.D. Uis.
inquired the name of a castle which he perceived to
be the nearest; and they said, "Azincourt." "It is
right, then," said he, "that this our victory should
"for ever bear the name of Azincourt, for every battle
"ought to be named after the fortress nearest to the
"place where it was fought."
When the King of England and his army had been there a good while, waiting on the field, and guarding the honour of the victory more than four hours, and no one whatever, French or other, appeared to do them injury, seeing that it rained and evening was drawing on, he returned to his quarters, at Maisoncelles. And the English archers busied themselves in turning over the dead, under whom they found some good prisoners still alive, of whom the Duke of Orleans was one; and they carried the armour of the dead by horse loads to their quarters. And they found on the field the Duke of York and the Earl of Oxford, whom they carried into their camp; and the French did little injury to the said English, except in the matter of these two.
When evening came the King of England, being informed that there was so much baggage accumulated at the lodging places, caused it to be proclaimed everywhere with sound of trumpet that no one should load himself with more armour than was necessary for his own body, because they were not yet wholly out of danger from the King of France. And this night the corpses of the two English princes, that is to say, the Duke of York and the Earl of Oxford, were boiled, in order to separate the bones and carry them to England;
then seeing himself remain victorious places, called to him some of his
on the field as has been said, and princes on the field where the
that all the French except the slain, battle had been, and when he had
captured, or grievously wounded well surveyed the place he inquired,
had departed, flying toward different &c., H.
A.T>. 1415. and this being done, the king further ordered that all the armour that was over and above what his people were wearing, with all the dead bodies on their side, should be carried into a bar n or house, and there burnt altogether; and it was done according to the king's command.
Next day, which was Saturday, the King of England and his whole army turned out from Maisoncelles, and passed through the scene of slaughter, where they killed all the French that they found still living, except some that they took prisoners; and King Henry stood there, lookingi on the pitiable condition of those dead bodies, which were quite naked, for during the night they had been stripped as well by the English as by the peasantry.
"When the king had been there for some time he passed on on the direct road to Calais. And it came to pass that at another halt which he made in the way without dismounting, he caused some bread and wine to be brought, and sent it to the Duke of Orleans, who would neither eat nor drink; which thing being reported to the king, he thinking it was through displeasure that he refused to eat and drink, he went to him himself, saying, "Fair cousin, how fare you?" And the Duke of Orleans replied, "Well, Sire." And the king asked, "Whence comes it then that you will '' neither eat nor drink?" To which he answered that the truth was he was keeping a fast. Then the king said to him, "Fair cousin be of good cheer. I "acknowledge that God has given me victory over "the French, not because I am worthy of it, but T "believe that God has willed to punish them; and
i On the dead, and it was a pitiable thing to sec the great body of nobles who were there slain for wishing loyally to serve their
sovereign lord the King of France, who were all naked as they left their mother's womb, H.
"if what is said is true, it is no wonder, for they A.u. Uis "say that there never prevailed in any kingdom "greater misrule and extravagance of sin and vice "than overruns France at present, such that it is "sad to relate and hoiTible to hear; and if God is "angry at it, one ought not greatly to marvel or "be astonished." The King of England and the Duke of Orleans had then much conversation together; then the English rode on in fine order as they were used to before the battle, except that they wore no coats of mail, and the King of England so made his way that he arrived at his castle at Guines, where he was received with great honour and reverence by the captain of the place; and know that he always had the French prisoners led between the vanguard and the main body.
The king, as has been said, having come to Guines, lodged within the castle, and his battalion in the town; but the great mass of the men-at-arms and archers proceeded to Calais, very tired, and cumbered with bootj' and prisoners; the king, however, detained with himself the captive dukes, counts, and great barons of France. When these English men-at-arms, thus worn out and weary, arrived before Calais, where they expected to refresh themselves, they were refused admission, which was a great hardship for them, for there were those among them who had not tasted bread for eight days, whatever other provisions they might have found in any way. So you may think that the prisoners, of whom the greater number were wounded, had much to suffer, for every one had hoped to get relief at Calais, which they failed to do, for none were allowed to enter, except some great lords. The governors of the town did this in order that at any risk those who were on the frontier should not remain there stripped of provisions. And in consequence of this, the men-atarms and the archers who were as it were famished and

domain: history


text:
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Wheaton Door and Window Company offer a wide catalogue of window choices to consumers. Their designs are fit to fulfil consumers’ aesthetic sense. Their products are known to display high performance features that reduce frost and condensation in interiors of the glass and heat shield features.
Other reputable suppliers include; Allison windows, Clear view door and window and Alside Supply Company just to mention a few.
It is of great important to note that windows play an essential role in ones’ comfort as well as home beauty. Making calculated decisions, therefore, is wise especially for prolonged shield against weather elements and provision of guaranteed performance.

domain: geography


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Tropical Sun has launched a range of ready-to-eat canned jackfruit products just in time for Veganuary.
The range consists of BBQ, Tex Mex and Thai Green Curry jackfruit varieties.
Tropical Sun is well-known for its “meat-like texture”, with the brand offering a “plant-based ‘pulled meat’ experience”.
The products are available at wholesalers, including Wanis, for a retail price of £2.49 per 400g tin.
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text:
Coconut Tres Leches Cake Trifle
Coconut Tres Leches Cake Trifle is like a little bit of dessert heaven in each bite. It is luxurious and pretty and completely, sinfully delicious.
This might be one of the most stunning desserts to ever come out of my kitchen.
I mean look at it. Layers of tender white coconut cake infused with a silky tres leches mixture, rich and creamy coconut pastry cream, fluffy whipped cream and a generous helping of toasted coconut.
Be still my coconut tres leches cake loving heart.
And if you think I like this type of cake, you should have seen Brian when I unveiled Sunday’s dessert. Coconut tres leches cake is one of his favorite cakes of all time and I pretty much knew in that moment that I didn’t even have to worry about getting him anything for our anniversary a few days later.
This basically completed his life.
It’s a show-stopper that’s for sure. And although the recipe might look long and intimidating, it’s all done in steps and several of them can be prepared days (days!) ahead of time.
In fact, the entire trifle should be assembled at least 12, but more like 24, hours in advance which makes it a perfect dessert for company so you aren’t slaving in the kitchen the day of.
The end result of this made-from-scratch labor of love is unbelievably delicious.
I hope you can find a reason to make it very, very soon.
One Year Ago: Orange Beef and Veggie Stir Fry
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Three Years Ago: Roasted Garlic and Cauliflower Pasta
Coconut Tres Leches Cake Trifle
Coconut Pastry Cream:
- 1 (14-ounce) can coconut milk
- ¾ cup (159 g) granulated sugar
- 1 tablespoons vanilla extract
- pinch salt
- 3 large egg yolks
- 2 tablespoons corn starch
- 2 tablespoons (28 g) butter
- ½ teaspoon coconut extract
- ½ cup heavy whipping cream
- 1 cup (212 g) white sugar, divided
- 5 egg yolks
- 5 egg whites
- ⅓ cup coconut milk
- ½ teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup (142 g) all-purpose flour
- ¼ teaspoon salt
- 1 ½ teaspoons baking powder
Whipped Cream Ingredients & Extras:
- 2 cups heavy whipping cream
- 6 tablespoons powdered sugar
- 1 ½ cups (128 g) toasted coconut for assembly and topping
Tres Leches Mixture:
- 1 (14-ounce) can sweetened condensed milk
- 1 cup evaporated milk
- ¾ cup coconut milk
- First up, make the pastry cream so it can chill in the refrigerator. In a medium saucepan combine the coconut milk, sugar, salt and vanilla. Heat the mixture over medium heat. In a medium bowl, whisk together the egg yolks and cornstarch. When the coconut milk mixture comes to a simmer, slowly ladle about 1/2 a cup of the hot mixture into the egg yolk mixture, whisking vigorously and constantly so the eggs don’t scramble and form hard, cooked bits. Add the entire egg yolk mixture back into the saucepan and whisk constantly while the mixture cooks over medium heat for 3-4 minutes; it will thicken considerably. Off the heat, whisk in the butter and coconut extract. Pour the pastry cream into a bowl, cover with plastic wrap directly on the surface, and refrigerate until completely chilled, 3-4 hours (you can speed up this process by placing the bottom of the bowl in an ice water bath and stirring the pastry cream constantly until cool). Once the pastry cream has cooled completely, beat the 1/2 cup whipping cream until thick and creamy. Fold it gently into the pastry cream until combined. Refrigerate the pastry cream until ready to assemble the trifle.
- While the pastry cream is chilling (before folding in the whipped cream), make the cake. Preheat the oven to 350 degrees F and grease two round cake pans. Measure your trifle dish to determine what size is needed. My trifle dish would only fit an 8-inch round cake layer so I baked mine in 8-inch layers but some trifle dishes are larger and could work with 9-inch cake layers.
- In a medium bowl, beat the egg yolks with the 3/4 cup granulated sugar until they are light and thick, about 2-3 minutes. Mix in the coconut milk, vanilla extract, coconut extract, flour, salt and baking powder. In a separate bowl whip the egg whites until foamy. While beating, add the remaining 1/4 cup sugar and beat until stiff peaks form. Gently fold the egg whites into the cake batter. Divide the batter evenly between the two pans. Bake for 12-14 minutes (watch closely!) until a toothpick inserted in the center comes out clean. Turn the cakes onto a cooling rack to cool completely.
- For the whipped cream, combine the cream and sugar together in a medium bowl and beat until stiff peaks form.
- To assemble, whisk together the condensed milk, evaporated milk and coconut milk (or be like me and shake it all up in a canning jar with a lid). Place one cake layer in the bottom of the trifle dish, flattest side up. Poke holes all over the cake with a fork. Pour 3/4 cup of the milk mixture over the cake gradually, swirling the trifle dish back and forth to cover the cake with the milk mixture and adding the rest of the milk as the first layer soaks in. You can refrigerate for 30 minutes to let the milk soak in or just keep swirling and poking the cake until the mixture settles in. Top with 1/2 of the coconut pastry cream, 1/3 of the toasted coconut and 1/2 of the whipped cream.
- Poke holes all over the flattest side of the 2nd cake layer (before you put it in the trifle dish). Set the cake layer over the whipped cream layer (with the flattest side up; the side you poked all over) and pour 3/4 cup of the milk mixture over the cake, again, pouring it on gradually and swirling to distribute the milk mixture. Let it sit for 5-10 minutes if needed to help the milk mixture absorb into the cake. Top with the rest of the coconut pastry cream, 1/3 of the toasted coconut, the remainder of the whipped cream and sprinkle with the last of the coconut.
- Refrigerate for at least 12 hours (or up to 24 hours) before serving. Serve chilled.
Recipe Source: adapted from Willow Bird Baking found via Pinterest repinned from my cousin Merianne who tasted it at a potluck (and pinned the recipe)
95 Comments on “Coconut Tres Leches Cake Trifle”
I don’t have a trifle bowl, and no intentions of buying one. So I made the cake in a cookie sheet pan. I cut it into cubes and layered it. My family crushed it. I love that it wasn’t super sweet. This is definitely a remake.
Thanks for sharing.
Can I replace coconut extract with vanilla extract? I’m nervous coconut extract might taste too artificial. Has anyone had an issue with the coconut extract?
Yes, you can use vanilla extract.
Great! Will it still have a decent coconut taste u think? Also, for the tres leches mixture do you mean canned coconut milk or the more diluted type in other containers? Thank you so much!! I’m so excited to make this
In the tres leches mixture should I use canned coconut milk or regular coconut milk? Thanks! Making it this weekend for a family bbq
I use canned coconut milk. 🙂
This is incredible! Despite being a coconut recipe, it’s not overpowering. Not a quick recipe to make, but SO worth it!!
VERY VERY WELL DONE RECIPE. EVERYTHING WAS PERFECTION. THE PASTRY CREAM WAS SUPER EASY TO FOLLOW. THIS WAS A HUGE HIT WITH MY GUESTS.
I followed the recipe exactly and made this in a trifle dish, and it was so fantastic! I also made it the other day in a 9×9 casserole dish and just cut the hole recipe in half, and it worked beautifully. So I only had one cake layer, then the milk mixture, then one layer of cream, one layer of whipped cream, and toasted coconuts on top. Just in case anyone was wondering if it worked well without a trifle dish!
Edit: 9×13 dish, not 9×9
I made it in a 9×9 casserole dish the other day, and just cut the entire recipe in half and it worked beautifully. Had to bake the cake for 20 ish minutes though. So I had just one layer of cake, milk mixture, cream, whipped cream, and toasted coconut on top. Just in case anyone wondered if it also worked well without a trifle dish! SUPER AWESOME DESSERT!
I followed the recipe exactly and made it in a trifle dish, and it was much easier to put together than expected! It turned out great. I just recommend reading the directions a whole bunch of times first and picture each step in your head before starting so you feel more comfortable with it. But it all comes together easily even though the directions look like there’s a lot of steps. I also made it a second time in a 9×9 casserole dish, and just cut the entire recipe in half. Worked beautifully! I had to bake the cake for 20 ish minutes though. So I just had one layer of cake, then the milk mixture, then a layer of the cream, then whipped cream, then toasted coconuts on top. Just in case anyone was wondering how it worked if they didn’t want to use a trifle dish! Best dessert ever
My phone wasn’t adding my comment so I kept trying, and it suddenly added all of them at once! Excuse the repeat comments from me 🙂
Hi Mel! Can I ommit the coconut flavor from this recipe? This is by far the best Tres Leches recipe I found here in Pinterest. However, I am not a fan of coconut. I am also an amateur “baker” & just trying out recipes. But I don’t know how to modify this. I really want to try this Tres Leches recipe of yours. Hope you can help.
Yes, you definitely can!
So you mean, just omit entirely the coconut milk from the Coconut Pastry Cream, Cake & Tres Leches mixture without any substitute??
Thanks for your help…
When you said flavor, I thought you just meant the coconut extract. If you’d rather not use the coconut milk, yes, you’d need to substitute it with probably half-and-half or a mixture of half-and-half and cream.
So instead of using Coconut milk, substitute it with the following…
For the Pastry Cream
1 can (14oz) half-half
For the Cake
1/3 cup half-half
For Tres Leches Mixture
3/4 cup half-half
Correct? I’m sorry I just need an expert advice. I really want to make this for the Holidays.
I haven’t tried any of the substitutions so it’s really just suggestions and you’ll have to experiment, but for the pastry cream, I’d just use 14 ounces half and half (that’s about 1 3/4 cups) and use 1/3 cup half and half for the cake and 3/4 cup half and half for the tres leches. Good luck!
Thanks so much Mel! 🙂
This was awesome, and even though the directions seem pretty intense it goes together fairly quickly. I also didn’t chill the whole thing for as long as called for and it was still tasty. I added a layer of crushed pineapple on top of the cake and before the pudding, which gave it more of a pina colada vibe. Might try it as a 9×13 tres leches without the pudding sometime. Thanks for the recipe!
I’m going to make this for my daughters birthday and I live in the UK. Is heavy whipping cream the same as double cream? Double cream in the UK is 48% fat and our whipping cream around 30 or so percent. If you could let me know as soon as you can Id really appreciate it – need to do my supermarket run soon!
I don’t know for sure, but a quick google search told me that it can be used interchangeably (heavy cream and double cream).
I make this every Christmas and everyone loves it! it has become a Christmas tradition in our house
Is the coconut the sweetened variety or plain? Thank you
I use sweetened shredded coconut.
Hi Mel, I stumbled upon your recipe on Pinterest and finally have the perfect occasion to try it. I’m throwing a birthday party in a park in August and I wondered if it was possible to freeze the trifle for a few hours before the party so while it’s sitting out on display it can thaw and still be served chilled. Do you think there are any ingredients that will respond unfavorably to this?
Hmmm, I think that should work. How long will it sit out?
I am wanting to make a 3-layered birthday cake and was wondering how this cake would hold up? Would it stack well or would your white Texas sheet cake baked in rounds be better? Thanks!
I think the White TX Sheet Cake would be too soft and fragile, but I think this cake would work!
Not sure if you get new comments from older posts but I looove the sound of this. Question though: my friends don’t like shredded coconut. Any idea what else I could layer it with for some texture? Maybe fresh berries? Thanks for all your hard work and recipe testing!
Sure, you could definitely try fresh berries or even granola of some kind.
Hi! So excited to make this! Quick question Is the canned coconut milk called for ssweetened or unsweetened? I just noticed that The can I bought says unsweetened…
I believe the coconut milk in the can (not in the refrigerated section) is unsweetened. Should work just fine!
I made this for Easter dessert and it was a unanimous hit with everyone from 18 months to 65 years old. I made the cake, mixed the milks, and the pastry cream 2 days ahead, and assembled the cake about 30 hours ahead of time. It was delicious, and I think I could have made the whole cake 2 full days ahead of time because it is still delicious 2 days after!
So happy to hear that, Maria!
Hi Mel. Is it canned coconut milk in every part of the recipe? Or is the coconut milk in the cake part from the refrigerated section? Thank you!
Hi Christina, I use the canned coconut milk.
I made this for the Super Bowl and it was delicious! The cake part was a lot more dense than I was expecting. I have a recipe that is very similar to your coconut tres leches cake recipe only it uses a boxed cake mix, so I was expecting the cake in this to be similar to that. I’m wondering if I did something wrong to make the cake not as soft and fluffy or if that is just how made from scratch cakes always are?? My sister also brought a from scratch cake and we felt the same about hers. We grew up on from the box cakes so not sure if that’s why homemade ones don’t seem as light to us or if we are doing something wrong??
A lot probably depends on the from-scratch recipe, but generally speaking, homemade cakes have a totally different taste and texture than boxed mixes (which can be super light in texture). One thing to remember with a homemade cake is to avoid overmixing the batter. The cake will be tough the longer it is mixed (with a few exceptions; I have a chocolate cake that you mix like mad and it’s still light and fluffy).
I made this for a our dinner party tonight. It was a huge hit!! Everyone loved it so much. Even my husband whonis extremely picky!!
This trifle is one of the most amazing desserts I have EVER made. If you love coconut this trifle is for you! The coconut really shines through the custard and the milk mixture. I did modify the recipe for the milk mixture because I didn’t want to have so much extra milk. I used 1/2c evap milk, 1/2c condensed milk, and 1 cup coconut milk and used half the mixture for each cake. I was worried it wouldn’t be enough to moisten the cake, but it was perfectly moist. Definitely a repeater!
I’m confused about the coconut milk…I’ve only seen coconut milk in the dairy case in a carton while this recipe calls for a 14 oz. can. The cans I find our cream of coconut, which is very sweet. Which do I use? The coconut milk that is NOT sweet or the cream of coconut? Making this for Easter dinner tomorrow so I would love to hear back from someone real soon!
Sara – I use the cans of coconut milk usually found in the Asian foods aisle by the soy sauce. Usually there are full-fat and light options. The refrigerated coconut milk in the dairy section won’t work well here.
Why did I have extra milk mixture? 3/4 on first layer and 3/4 on second layer of cake. That equals 1 and 1/2 cups of liquid. If you add the milk mixture as per recipe it comes to way over that right? Oh we’ll, hope I did it right. Made this for a party!!!!
Thank you for sharing this dessert!! I made it for my mom’s birthday last week. She asked me to make her something with coconut in it, and I just knew I couldn’t go wrong with your recipe. Of course, everyone loved it, but on my sister in law’s very first bite she blurted out, “This is my new favorite food in the whole wide world!!!!!!!”
Hi Mel! The recipe sounds magnificent. I’d like to make this gem for Mother’s Day/my Dad’s birthday, but I’m short on time. Would it be safe to cheat and buy a store-bought angel food cake? Thank you so much! ~ Laura
Laura – I am sorry I didn’t get back to you before Mother’s Day. Did you end up trying the Angel Food Cake? I wasn’t sure how it would fare, but I hope it turned out well for you.
It turned out good with the angel food cake, Mel! I just wished I would have had more time for it to set. Thank you for getting back to me!
I had already made my dessert list for Easter when I received your Easter email and decided to make this in place of a traditional coconut cake. Ohhhhh-emmmmm-geeeeee!
This was so good! Delicious and amazing! I made 15 desserts for Easter (I am the baker of the family) and this one was the first one gone. I put it in a trifle dish that had a ring around it and put fresh strawberries and cantaloupe on the bottom to serve with it. I will def. be making this again and again. Thank you for such an awesome recipe!! 🙂
If you make it today, there won’t be any left by Sunday. But also, I’m afraid it would be soggy in two days.
I plan on making this for Easter Sunday. Would it be ok to make it on Friday night for Sunday afternoon or should I wait until Saturday?
Hi Kim – I’d suggest waiting until Saturday if you can. You could make all the components on Friday (like the cake, etc.) and then wait to assemble on Saturday if that would save you some time.
I just made this. It did take me quite a while, but I was also making your bread rolls at the same time. It’s in the fridge for tomorrow, Valentines day with my husband and son and his girlfriend. It looks AMAZING! I
I’ve had my eye on this dessert for a while now. The cake tasted like a coconut angel food cake, very light and all the components tasted great. I can’t wait to try it tomorrow. I know I am going to have a job on my hands keeping my husband away from it when he gets home later.
I need to buy a deeper trifle dish as mine was poking above the dish I have it in.
I’m feeling very clever and pleased with myself.
Thanks for the recipe Mel. Much appreciated.
This was fantastic! I also layered in raspberries. Thanks for the great recipe.
I made your coconut tres leches cake recipe (subbing with a store cake mix)and it was absolutely delicious! I noticed this recipe uses coconut milk instead of coconut cream. Would there be a big difference if I made a trifle with the ingredients of the other recipe and just added coconut extract to the cake mix? Or would that not work well? Thanks.
Mary C. – I think that could work great. Good luck!
Made this for our family Christmas party yesterday… it was absolutely delicious! A huge hit! Coconut flavor was light, not overpowering. Cake was moist but not soggy. Really perfect! It’s a winner recipe and got rave reviews from my family… and they’re not shy about giving their opinions, LOL! Thank you!
Thanks for your help Mel. I ended up making this to the T and just adding raspberries in between the layers. Everyone LOVED it. It was a major hit and it came out looking beautiful. This will definitely be a recipe I’ll be doing for special occasions. Heaven in a bowl is easily the best way to describe it.
I even made two mini trifle dishes to taste and they were awesome too. Thanks for the recipe, a real winner!
Hi Mel! I have been scouring the internet looking for a Tres Leches cake I can take into my jobs Christmas party. This looks like something I’d love to take in! My mouth is watering. There will be around 35 people there though, so not sure how I could make this spread out more!
I was wondering if omitting the coconut extract would make a huge difference, as I can’t find any.
Also, what are your thoughts on adding fruit to this? Like say strawberry? Or do you have any other addition that would make it more Christmas-y?
Stephanie – leaving out the coconut extract will make the coconut flavor less intense – it might end up being more like a vanilla pudding cake but either way, I think it will be delicious. What about adding raspberries to the pudding layer and then garnishing with fresh mint?
Oh my, I am such a coconut freak. This is making me salivate just looking at this. Thanks so much for sharing this recipe.
Do you only use canned coconut milk? You specified this for the coconut pastry cream what about the cake and tres leches mixture? I am wondering if I can use the coconut milk that is used as an alternative to cow’s milk.
Heidi – I’ve only used canned coconut milk so you’d have to experiment with the refrigerated coconut milk.
Have converted some of the ingredients to what us Aussie call some things…..Every BBQ I go to now I am asked to bring this Dessert….yes lots of dishes but love cooking challenges…. Love this Trifle…
Wow. Just wow. I need to make this!
I made this for my sister’s birthday last night — she is not a chocolate fan so I had my eyes open for something special. I made this without a trifle dish, using 2 big pie plates. I served one for her birthday last night and the other will be for company tomorrow. It’s beautiful — and so delicious that I was embarrassed at the sounds the guests made last night. Thanks for this recipe!
I made Willow Bird’s version for Easter dessert this year. It was a huge hit. Even my MIL, who believes only traditional English Trifle, can be called a trifle, loved it. It was worth the effort.
this is a pretty simple dessert, and by that i mean it’s not something you’re gonna find on a sophisticated restaurant’s dessert menu. that said, i’d absolutely prefer this over pretty much everything else in the world–magnificent!
I made this over the weekend and, while it took a long time to make (I made it all in one evening) and used lots of dishes, it was AMAZING! It was a “knock it out of the park” winner with my husband. That coconut pastry cream completes my life. Thanks for sharing a great recipe!
this is a trifle lover’s heaven full of bliss in every bite :-)how we love tres leches and coconut and making something like this delicious will sure taste out of the world,amazing food clicks 🙂
This looks amazing. I will save this for something special like a holiday or birthday.
I think it would be so perfect for Easter ( but I might not be able to wait that long!)
Hi, Mel. Sounds yummy. FYI, it looks like you repeated the assembly insructions starting on number 8.
This looks so light and delicious! I love coconut, and Tres Leches cake is one of my favorites! This is a definite must try!
Heaven help me! I saw this first thing this morning and text it my best friend about before I even got out of bed! Haha that’s how excited I am to try this! I’m going to the store first thing in the morning to pick up more coconut milk to have this baby ready for Sunday night. I. Cannot. Wait! Thanks, Mel!
This looks amazing! My husband loves coconut anything…me too really. Ive been looking for a good trifle bowl but all the ones I find seem rather small. Do you have any recommentations on a good place to get one or what size they should be? I’m wondering if looks are deceiving and those small bowls really hold a lot…? Thanks!
Hi Emily – I bought my trifle dish (love the size of it) at walmart of all places probably 2-3 years ago.
This looks so delectable! I’m going to have to get a trifle bowl just to make it. Thank you for sharing so many wonderful recipes.
This looks amazing! I’m making this weekend! And barb, try evaporated milk instead.
Mel, this is evil. I have been DREAMING of a tres leches (seriously) for, like, weeks. I need this trifle so badly you don’t even know… I’m about to have a tantrum on the floor and everything!
Totally making this! I want to dive right into it! 🙂
Don’t yell at me! What if I don’t like coconut? What can I use in place of coconut milk?
Barb – you could use evaporated milk (like Lien suggested) but if you don’t like coconut, this may not be the dessert for you because the coconut flavor takes center stage. 🙂
I don’t think I need a reason for this. Other than maybe, I want it. Like, now.
I saw this recipe (or one just like it) on Pinterest and made it a while back. Seriously life changing. Can’t wait to follow YOUR directions and make it again.
Oh my goodness. This looks insanely delicious, I will definitely be trying this one! I love your website, we must have really similar flavor profiles, because I pretty much want to try every recipe you post. All the ones I have tried have been fantastic!
in the directions number 3 and 4 seem to be the same just worded a little different????
Sorry about the directions! Looks like an old draft was published instead of the final draft. It’s all fixed up and ready to go so you can run into the kitchen to make it.
You had me at the word coconut. I love coconut in dessert. This looks awesome. I haven’t made a trifle in a while. I’ll have to give it a try soon!
I have a confession to make- I don’t like tres Leches cake! I have tried it at Mexican restaurants and it’s always a soggy wet mess. Perhaps I haven’t had a good version, because your trifle looks amazing! I’m going to make this recipe for my next Mexican/Tex-Mex theme party!
Oh man, I can only imagine how good this is. Delicious!


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GCHQ uses doctored websites including those from the business network LinkedIn to secretly install surveillance software on the computers of unwitting target companies and individuals it wants to spy on, the German news magazine Der Spiegel has reported.
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Tuesday 16 May 2006
Ruth Nakabonge crouches on the ground clutching a handful of earth to fling over her father's coffin. She is too distressed to cry, her tiny body contorted by grief as a relative gently strokes her forehead.
Saturday 17 September 2005
Wednesday 10 August 2005
Monday 31 January 2005
OPEC, the oil producers' cartel, yesterday agreed to keep production limits unchanged, saying there was little sign that crude prices were stifling world growth.
Saturday 11 December 2004
OPEC, the oil producers' cartel, agreed yesterday to clamp down on its excess production, which has seen crude prices tumble by one-quarter in just six weeks.
Thursday 05 August 2004
Opec, the oil producers' cartel, yesterday said it could pump out more oil to meet demand, as the price of crude shot to an all-time record for the fourth successive day.
Friday 04 June 2004
Thursday 03 June 2004
Ministers were bracing themselves yesterday for a wave of fuel protests as Gordon Brown made a last-ditch attempt to persuade Opec nations to increase production and halt the rising price of oil.
Wednesday 02 June 2004
Gordon Brown was making personal appeals last night to Opec countries for an increase in oil production to stop petrol prices soaring above the level that provoked nationwide protests four years ago.
Monday 24 May 2004
Sunday 23 May 2004
Wednesday 28 April 2004
The head of Opec, the cartel of oil-producing countries, yesterday raised the prospect that the organisation's target band for oil prices could be raised by almost a third.
Thursday 01 April 2004
Sunday 28 March 2004
It is not much to ask for - and this week, the City may finally get its answer. Confusion has reigned in the oil market of late and the hope is that Opec's meeting to discuss production quotas on Wednesday will finally bring some clarity.
Sunday 30 November 2003
Malaysia Airlines MH17 crash: Vladimir Putin is given 'one last chance' to end hostilities in Ukraine
The 'scroungers’ fight back: The welfare claimants battling to alter stereotypes
The truth about conspiracy theories is that some require considering
Malaysia Airlines MH17 crash: Ukrainian military jet was flying close to passenger plane before it was shot down, says Russian officer
Malaysia Airlines MH17 crash: Massive rise in sale of British arms to Russia
Malaysia Airlines MH17 crash: victims’ bodies bundled in black bags and loaded onto trains
- 1 Malaysia Airlines MH17 crash: Pro-Russian rebel 'admits to shooting down plane'
- 2 Israel has discovered that it's no longer so easy to get away with murder in the age of social media
- 3 Israel-Gaza conflict: The myth of Hamas’s human shields
- 4 Amy Winehouse unpublished 2004 interview: ‘Ten years from now I’ll be 30, so I’ll maybe have one baby’
- 5 Dutch paedophile club to fight their ban at the European Court of Human Rights

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Founded in 1962 and a public company since 1983, Raymond James is a diversified financial services holding company with subsidiaries engaged primarily in investment and financial planning, in addition to investment banking and asset management.
There are a number of opportunities for students and recent graduates to be found at Raymond James, including:
Corporate Internships: Raymond James offers ample opportunity for current students across nearly every department and discipline through a paid internship program that allows them to gain hands-on experience in a specific field while learning about the firm and its culture. Though the nature of work and collaboration will vary by department, the program provides an overarching curriculum and ample opportunity for interns to network with one another and with firm leaders.
OPTIONS Rotation Program: Designed to give top-performing, highly motivated graduates the opportunity to gain experience in a range of business areas, this program provides an opportunity to work closely with both senior leaders and other associates and analysts during four-month rotations in three distinct business units to get hands-on experience in financial disciplines. Participants take part in a wide range of professional development and networking opportunities supplemented by meetings, roundtable discussions and special events with Raymond James senior management, including the chairman and CEO.
Marketing Generalist Program: Developed with high-potential recent grads in mind, the Marketing Generalist Program offers the chance to work closely with senior managers, to help shape strategic initiatives and product planning, and to interact with creative teams in Raymond James’ in-house marketing, advertising and public relations agency. The role provides participants with meaningful assignments in all the areas of the firm’s corporate marketing functions, including marketing strategy, brand management, account planning and services, product management, interactive marketing, corporate communications, marketing research and analytics, and client experience.
Accelerated Development Program (ADP) for IT: The Raymond James Technology department offers outstanding opportunities for highly motivated graduates to gain knowledge and real-world experience with the ADP program. Participants will aligned to a track focused on a specific technology discipline, like project management, software development or information security, and paired with a mentor to work side by side on projects directly related to the operation of the firm while continuing their technical and business skill development.
Assistant to the Chairman (A2C): Raymond James offers a unique opportunity for bright, motivated MBA students and recent graduates in an environment that’s decidedly less aggressive but every bit as dynamic and challenging as any they would find in New York. Start at the top by working alongside the executive chairman.
Investment Banking Analyst: Get in-depth training from experienced bankers and hands-on involvement with active deals. Assigned to a specific industry or product specialty group (such as M&A Advisory or Restructuring and Recapitalization), participants will work with a team of professionals to meet the capital-raising and advisory needs of our corporate clients.
Equity Research Associate: Assist a senior analyst with research coverage in a specific industry group by researching and writing company reports, communicating investment information and conducting special projects, all while working with investment banking, sales and trading counterparts to form an integrated equity capital markets team serving the firm’s corporate and institutional clients.
Institutional Equity Sales Associate: Work closely with senior analysts to support some of the firm’s biggest clients. The program offers participants an opportunity to build and maintain lasting business relationships that can help market the firm's equity research business to its institutional clients.
Requirements differ based on the position. Please check http://www.raymondjames.com for more information on openings as they become available, including requirements, application requirements and application deadlines.
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Noel Gallagher might not strike you as a typical Strictly Come Dancing contestant, but show bosses certainly seemed to think he’d be a hit, and tried to get the former Oasis star to sign up to this year’s series.
Unfortunately the singer-songwriter declined the chance to dazzle on the dancefloor, saying he is “too busy” to compete on the show.
And while it might seem Noel would laugh at the chance to sizzle is sequins and fake tan, it seems he would actually have been quite keen to join the programme.
Speaking to The Sun, he said: I'd have done it an' all... Sadly though, I'm a bit busy. Maybe next time ..."
Other celebs thought to have been approached to join Strictly 2012 include EastEnders star Sid Owen and Charlie Brooks, aka Ricky and Janine Butcher in the popular soap.
Host Bruce Forsyth also said he thought his wife Wilnelia would be perfect on the show as she is a “marvellous” dancer – and Lady Forsyth admitted she would be up for joining Strictly although admitted it could be problematic.
She said: "I'd love to but I think it would be difficult, you know, with him being the host. It'd be very difficult."
Who would you like to see on Strictly Come Dancing 2012? Tell us using the comments facility on the site.
STRICTLY FOR YOU:
- Is Bruce Forsyth's wife joining the show?
- Charlie Brooks rumoured to join Strictly
- Darcey Bussell signs up as a judge on the dance show
- The latest on Strictly Come Dancing

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This month two judges issued two different opinions about the NSA’s controversial bulk metadata collection program. Judge Richard Leon ruled in Washington, D.C., that the program likely violated the law. Judge William Pauley ruled in New York that the program did not violate the law. Judge Pauley’s opinion is both correct legally and more sensible than Judge Leon’s, but it’s not hard to imagine that even our conservative Supreme Court could go the other way.
Under the metadata program, the NSA vacuums up certain data associated with telephone calls—including the number called from, the number called to, and the time of the call—and stores them on its servers. Under the loose supervision of the secret Foreign Intelligence Surveillance Court, the NSA can search the data for evidence of terrorist connections. For example, if the NSA learns the cellphone number of a suspected terrorist, it can query the metadata for the phone numbers dialed on the terrorist’s phone, the phone numbers of the phones that called that phone, and other phone numbers associated with those phone numbers. The NSA turns over suspicious phone numbers to the FBI for further investigation.
Judge Pauley argued that under the Supreme Court case of Smith v. Maryland, which was decided in 1979, the metadata program does not violate the Fourth Amendment because the NSA collects the metadata from the telephone companies of the targets; the NSA does not monitor the phone itself. In Smith, the court held that the defendant did not have a “reasonable expectation of privacy” (the standard for a Fourth Amendment claim) in the phone numbers he had dialed, because by dialing them he communicated them to the phone company. So the police could install a device called a pen register at the telephone company’s premises to record those phone numbers.
The court reasoned that when people voluntarily divulge personal information to third parties, they “assume the risk” that those third parties will turn over the information to the police, and thus can’t complain when that happens, even if at the government’s request. Many commentators object that people do expect phone companies, banks, hospitals, and other trusted institutions to keep personal information secret. But the reason for the rule is that we do not expect many of our communications with other people to be kept secret, a simple rule is better than a case-by-case inquiry into how strong your privacy interest is every time you speak to a colleague or stranger, and law enforcement would be too difficult if police could not gather such information before obtaining a warrant. After all, police can’t obtain a warrant unless they already have reason to believe that someone has committed a crime, and that reason to believe has to come from somewhere.
Judge Leon argues that Smith v. Maryland is an analog case and we live in a digital age. At the time Smith was decided, there was no bulk metadata collection. The court’s bright-line rule distinguishing information we retain and information we turn over to third parties is no longer sustainable, Leon argues, because nowadays no one can go about one’s everyday business and personal life without turning over to third parties a Borges library of personal information that, thanks to search algorithms, can disclose far more about a person than in 1979. Leon cites a recent Supreme Court case, U.S. v. Jones, where a number of justices expressed skepticism about the continuing validity of Smith. That case involved the placement of a GPS device on a car, and the justices worried that even though tailing a car does not violate the Fourth Amendment because the car operates in plain view, digital monitoring of the location of a car might give the government too much power over our lives.
However, until the Supreme Court overrules Smith v. Maryland, Judge Pauley has the better legal argument. Judge Leon correctly notes that the government can more easily learn information about you from third parties today than in the past. But it can’t learn much more about you using the metadata program than it could learn using the pen register in Smith. The difference between then and now lies in the number of people whose data can be searched at reasonable cost to the government, not the amount of information obtained about any individual.
Moreover, the risk to privacy is only one side of the ledger. The other side is that criminals can use technology today in a way they could not in the past. There were no jihadi websites in 1979. It was harder for criminals to transfer money or communicate instructions across borders. Bomb-making directions were not available on the Web.
There are also major differences in public attitudes about privacy. People can more easily find out things about each other today than in 1979, thanks to the Web, and so people now expect strangers—including potential friends, mates, and bosses—to know more about them today than they did in the past. People can also more easily share personal information about themselves, and rather than refrain from doing so in order to protect their privacy, they enthusiastically post photos and videos of themselves on Facebook and other social media sites. Thus, it is possible that people’s sense of privacy is also greatly altered, as if the whole country moved from a big city to a small town, trading in the benefits of anonymity and independence for the advantages of community and security. If we’re going to update Smith to take into account technological change, we also need to update it to take account of changes in social altitudes flowing from that technological change, including the possibility that people’s sense of privacy has shrunk. According to a recent Pew poll, while most people wish they could use the Internet anonymously, most people do not expect anonymity ever to be possible and yet use the Web nonetheless.
Now consider how the metadata program actually invades your privacy. The phone numbers you call and receive used to sit on one third-party server—the phone company’s—but now sit on the government’s servers as well. Most people’s metadata linger there unexamined until the system purges itself within five years. There is a small probability that a suspected terrorist has ordered pizza from the same place you have, and if so, your phone number (but not your name) might be one of thousands that an NSA agent eventually sees. It is most unlikely that he will pursue the pizza connection, but if he does, the FBI takes over and must conduct the investigation in conformity with the Fourth Amendment. From a legal standpoint, then, the invasion of privacy is minimal.
Critics of the metadata program rightly worry about the risk of government abuse. The recent report on the NSA by the President’s Review Group on Intelligence and Communications Technologies points out that an NSA employee with a grudge against someone can look up that person’s phone number, plumb the metadata for evidence that he dials up Alcoholics Anonymous or a suicide hotline, and then blackmail or harass him. But the same point can be made about any government depository of information—your financial records (on file with the IRS) or your medical records (on file with Medicare or Medicaid)—and thousands of government employees can access those records, whereas only 22 NSA employees can access the metadata, according to the President’s Review Group. We should demand safeguards, but the metadata program has safeguards aplenty. If we accepted the theoretical risk of government abuse as a reason for shutting down government programs, we wouldn’t have many such programs.
According to that same President’s Review Group, there is no evidence that the government has abused the metadata program in the Nineteen Eighty-Four-ish sense of suppressing dissent or harassing innocent citizens. The risk of abuse must, for now, be considered remote. If the NSA ever does start blackmailing people, the information will come out because you can’t blackmail someone without talking to him. Until that happens, the Supreme Court should stay its hand. Judge Pauley got it right: The NSA’s metadata program is constitutional.


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In this hot-and-humid country, pink trumpet flowers cascading all around Singapore herald a semblance of fall. This beautiful sight is hardly a match to the regal carpet of golds and bronzes that cloth the streets of everywhere else.
So instead of dreaming about this (with great weather to boot), restaurants are bringing a glimpse of this annual scenery here with a palette of the season’s best ingredients. At modern Italian restaurant Braci, this is where it gets deeply personal. At this 20-seater open kitchen restaurant, intimate connections between Italy’s seasonal ingredients are drawn and a sizeable kitchen team brings this artistry to life.
The best autumn produce is woven up in this colourful tapestry, each one knitted with respectful care under the direction of chef-restaurateur Beppe de Vito and chef de cuisine Mirko Febbrile. Take for instance the amuse-bouche. One arrives in a massive Russian doll, but we excuse the dissonance for the treat inside: a dainty beetroot-red tart of pigeon filet and figs nestled in a bed of cocoa nibs, to be dressed in a drizzle of thick balsamic vinegar. It’s followed by a humble dish of creamy potato foam, only with generous slices of porcini mushroom and shavings of white truffle all over.
Having had a good year so far, Braci is eager to impress and keep expectations up. The restaurant retained its one Michelin star just last month and recently was inducted into the ranks of the best Italian restaurants in the world. Those lucky enough to score a table now can be assured of great things at the dining table this season.
This name seems pretty self-explanatory: it’s the season’s best on a plate. But it’s really a two-part symphony of fresh flavours. The first plate of prettily diced up vegetables — grilled pumpkin slices, beetroot, fermented Girolle mushrooms and radishes — is not meant to be eaten, yet.
Instead, it is meant for the silky canvas of almond and quince cream speckled all over in a glistening mosaic of vegetable oils and herbal infusions. The entire kitchen team comes by to the table for this one spectacle, piecing each a modern art piece bowl by bowl. There’s a lot going on and plenty more to uncover: say, the crunch of radish paired with nutty almonds and the unmistakable minty fragrance from shiso flowers.
A classic venison ravioli shows off the best of Italy’s cheeses. A soft fondue over pockets of pasta throws in all the delightful funk of Castelmagno cheeses, infused with horseradish. A dressing of veal jus, a shower of Kampot pepper seals the deal in this heavy, yet comforting dish. In place of white truffles, the restaurant goes for shavings of chestnut, infused with Parmigiano, for a touch of umami.
Next, grilled sole fish throws a quick nod to Japanese influences. The delicate fish comes a touch smokey after a quick charcoal grill. But the sides are the main highlights here. The fish is laid to rest atop a mesmerising interlacing of yellow and green courgettes and pickled kohlrabi ‘sakura’ slices. Underneath, the blanket of courgettes is a yuzu-scented potato puree which throws in a delightful uplifting touch to the dish.
What’s autumn without game? On the fall menu, Braci pulls out pigeons specially reared in France. The birds are aged for 10 days, then smoked in the restaurant’s Josper oven before they’re grilled. The kitchen’s attention to detail is sharp. The juicy, dark breast is done just medium-rare with char all over. The spindly legs are grilled with care, all the way through till crispy. A sprinkle of Sichuan peppers is just enough to distract the palate from its slightly gamey flavour. It is the jus of pigeon and Marsala wine that adds a sweet, savoury edge to the dark meat. Fine-dining or not, this pigeon is worth getting your hands messy for.
For dessert is Braci’s take on a pumpkin pie which, if you haven’t realised by now, isn’t just any other pie. The ‘pie’ is really a tender chunk of butternut squash gently poached in an aromatic concoction of vanilla beans and Amalfi lemon, hollowed out and piped with liquorice ice cream. A fluff of marshmallow, scented with fragrant tonka beans, adds to that ‘pumpkin pie’ aesthetic.
At this point, we should mention that dining at Braci is a rather flexible affair. Menus offer both degustation and a la carte options, for those who want to build their own take on their dinner. There comes an additional hurdle: every dish must stand out on its own and there’s absolutely not a chance for failure. Braci’s autumn menu is a stunning example of this. Braci has, from start to finish, displayed the aptitude for beautiful bites bolstered by great combinations of flavours. That’s reason enough to drop by the restaurant soon, regardless of the season.
12:00-14:00, 18:00 – 23:00
Autumn Harvest, Mieral Pigeon, Pumpkin Pie
S$150++ per person
Bustling, especially if you’re seated near the open kitchen.