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12 Things to do in Barrie during the Winter
Looking for things to do in Barrie during the winter? There are plenty of family activities and Barrie events during the winter months.
In the following video, Mark Faris from The Mark Faris Team, shows you 12 things to do in Barrie over the winter. The video covers the following:
- snow tubing
- Ice fishing
- Tree Lighting Ceremony
- Santa Claus Parade
- festival of ice
- polar bear swim
Plenty of outdoor Barrie activities
Skiing in Barrie
There are several ski hills to choose from. Snow Valley, located just north of Barrie was named "best Ontario hill for kids" by Ski Canada Magazine. Horseshoe Resort and Mount St Louis Moonstone are also close by and very popular.
Whether you are an advanced boarder or just beginning, many of the ski hills offer snowboarding lessons.
Snow Valley offers plenty of things to do in Barrie. They are well known for snow tubing. This is clearly a unique activity that is very well known to many families in Barrie. There is a snow tube rope tow, lots of lanes - many are very large. No equipment needed as they provide everything required.
In the winter on Kempenfelt bay you will notice plenty of huts. Ice fishing in Barrie is a big activity during the winter. There are several places to rent the huts, so give it a try…you just may get hooked!
There are 100’s of kilometres of snowmobiling trails around Barrie. Refer to the Ontario Federation of Snowmobile Clubs website for more information on trail conditions and maps.
There are many Simcoe Forests that are ideal for snowshoeing. Hardwood Ski and Bike has plenty of trails and welcome snowshoeing.
Skating is available free at City Hall. There are plenty of public skating rinks: Allandale Recreation Centre, East Bayfield Community Centre, Holly Recreation Centre, and more.
No matter what your interest is, there are plenty of things to do in Barrie during the winter. The whole family will enjoy the various Barrie activities and events.
By Barrie Video Tours


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"Sleuth" to Get Revealed at the 2007 Venice Film Fest
Obtaining a prestigious venue to introduce "Sleuth", filmmakers of the flick have successfully got their cinematic work a slot at the 64th annual Venice Film Festival set to spin this year from August 29 to September 8.
As the thriller mystery will have its world premiere there, stars Michael Caine and Jude Law are expected to attend the screening as well as helmer Kenneth Branagh. The remake of Joseph Mankiewicz's 1972 effort, pic finds Caine portraying a writer who lures his wife's lover, played by Law, into a twisted game.
Slated to release the movie stateside is Sony Pictures Classic, which also holds distribution rights in several overseas territories, including Italy, with Paramount Pictures obtaining those for English-speaking territories internationally. To add, it is learned that the flick will likely make its second fest pit stop at the 32nd annual Toronto International Film Festival running September this year.
- Bob Dylan Called 'Arrogant' for Ignoring Nobel Prize Win
- 'Doctor Strange' Star Tilda Swinton Wants Her Own Marvel Movie
- Jay-Z Makes History as Nominee for 2017 Songwriters Hall of Fame
- Police Called to Larsa and Scottie Pippen's House Before Divorce Announcement
- Did Madonna Just Clap Back at Lady GaGa With This Meme?
- Leonardo DiCaprio to Play the Man Who Invented Rock and Roll in Sam Phillips Biopic
- Brad Pitt and Angelina Jolie to Sell Their Chateau Miraval in France Amid Divorce
- Director Tim Miller Leaves 'Deadpool 2' Due to Creative Differences

domain: entertainment


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Gwyneth on ‘white privilege’ in America&
Iron Man actor Gwyneth Paltrow spoke about white privilege in America and why ‘Black Lives Matter’ to her.
She took to Instagram and posted an image which had ‘Black Lives Matter’ written on it.
“If you feel compelled to comment “all lives matter” in response to this post and you’re not a bot (which you probably are), nor an agent provocateur trying to create instability and division in our country, you might want to consider that you are reacting from a blind spot of white privilege,” she wrote within the caption.
She defined the challenges confronted by African-Americans within the nation and stated, “Saying “all lives matter” is a denial of how dangerous it is to simply live as a black person in America.”
“”All lives” do not live in fear of getting killed simply because of the color of their skin.#BlackLivesMatter,” she added.
The Shakespeare in Love actor urged folks to donate to assist the victims of racial discrimination and hooked up hyperlinks to completely different funds related to the identical.
Many different celebrities from Hollywood have spoken about racial discrimination in America following the demise of an African-American man George Floyd.
Protests have erupted in not less than 30 US cities over Floyd’s demise in police custody in Minnesota. Minnesota police have additionally made dozens of arrests within the Minneapolis space.
A bystander video recording confirmed a policeman kneeling on Floyd’s neck for not less than eight minutes, whereas Floyd saved saying that he couldn’t breathe. A complete of 4 cops concerned within the arrest have been fired.

domain: sociology


I'd like to have a list of MRI scanners ordered by the quality of the images they take. The number of teslas is one parameter, but among MRI scanners with the same number it teslas, I'm told the image quality quality varies a lot between different MRI scanners. For example, I was told by several radiologists that the recently released GE Sina Premier MRI scanner had better image quality than the GE Discovery MRI scanner. If that depends on which type of tissue is being analyzed, I'm mostly interested in tendons.
I searched on Google and Google Scholar but couldn't find any information on it yet beyond what I wrote in my answer.


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What Went Before: A history of splits and mergers
SINCE the Spanish colonial times, Negros Island and its two provinces had undergone splits and mergers.
Miguel de Legazpi placed Negros under the jurisdiction of the governor of Oton in Panay. Since the “encomenderos” of Negros resided in either Cebu or Iloilo because of the island’s relative underdevelopment, tribute from the island went either to Cebu or Panay, depending on proximity.
Thus the east side was given to Cebu and the west side to Panay. The Occidental side was administered from Panay and the Oriental was administered from Cebu.
By 1734, Negros Island became a military district and later Bacolod became its capital (1849). With the rapid increase of population and the influx of migrants from neighboring islands who were motivated by the growing prosperity from the planting of sugarcane, Negros was raised to the category of a politico-military province in 1856.
The widespread cultivation of sugarcane and the opening of ports in Iloilo and Cebu to international trade and commerce ushered in a period of rapid economic expansion and the growth of the population especially on the north and western sides of the island.
But the eastern side remained undeveloped because of isolation and neglect by the officials of the province based in Bacolod. Also, the absence of roads/bridges and the high mountain ranges hindered communication.
Further, weak and inadequate defenses fostered numerous devastating Moro raids in the coastal communities. The stagnation, isolation and neglect of the Oriental coast prompted 13 priests from the different towns to petition for the division of the island in 1877, as well as earlier proposals from judicial, military and political leaders.
On Oct. 25, 1889, a royal decree established Negros Oriental as a separate political unit and on Jan. 1, 1890, Negros Oriental was established as a separate province. Siquijor Island was separated from Bohol to form part of the new province.
The issue of merging the two provinces came up in the 1980s when some leaders from both provinces proposed a one-island, one-region unit. This led to to the filing of House Bill No. 1477, or An Act Merging the Province of Negros Occidental and Oriental into One-Island Region.”
They argued that the two provinces “nestle in one common island; have common fowls and beasts in the forest; share the same soil in our plains and mountains; benefit and suffer together from the rivers that snake through our land; and our ancestors roamed the same length and breadth without complications of political, social, economic, religious and lingual obstacles.”
They also thought the merger would bring in more funds, enhance employment and boost socioeconomic development.
In 1990, Gov. Daniel “Bitay” Lacson Jr. of Occidental and Emilio “Dodo” Macias II of Oriental continued talks for reunification, with the encouragement of President Fidel V. Ramos.
The two governors submitted to the Office of the President the Negros Island Development Plan on Feb. 15, 1996. This was pursued by their successors, Rafael Coscolluela of Occidental and George Arnaiz of Oriental.
But the National Economic and Development Authority shot down the proposal because the government had no money to effect the merger.
(Excerpts from “One Negros Island Region: A Psychohistory” by Dr. Earl Jude Paul L. Cleope, Silliman University, 2014)
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domain: geography


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The West Coast Penguin Trust is delighted that Suzanne Hills has become a Trustee. Suzanne brings a passion for the West Coast and its biodiversity as well as considerable conservation and sustainability knowledge and experience.
Suzanne describes a conventional start in life growing up in Tauranga, completing a degree in biotechnology at Massey University and a subsequent career in the food industry before leaving NZ for an extended working OE in Scotland.
After 7 years on the West Coast of Scotland, NZ’s West Coast called, and together with her partner now husband, she took to sea for many years sailing (very slowly, many detours) back to NZ. The voyage gave her a window into the mysterious lives of seabirds out on the high seas, and her highlight was the time spent sailing the penguin and seabird metropolis of the Falkland Islands (see some photos below).
Now a sensible landlubber again, Suzanne lives in a tiny house with a large vegetable garden on the Barrytown Flats where she enjoys growing food, the wonders of solar cooking, tramping and involvement in local environmental action and advocacy.
Find out more in her own words below and find out more about the whole Trust team here.
One of the joys of living on the West Coast is being surrounded by nature, and that’s certainly the case where I live on the Barrytown Flats with the Paparoa range rising to the east and the expansive Tasman sea to the west. Added to that is the overhead dimension of a deep dark night sky. Truly impressive and having spent many weeks gazing at starry skies while on watch crossing oceans, there’s little perceivable difference between a clear Barrytown Flat’s night sky and the striking quality of a mid-ocean one. A treasure to hold onto, particularly for the Westland petrel with its susceptibility to light disorientation.
From a sailor’s perspective, approaching a coastline at night with multiple lights ashore can be mind-bending, especially after a long sleep deprived ocean passage. Even with all the navigation aids, it’s very easy to become disorientated. Add in mist, drizzle or low cloud and what looks right often is not, and what looks wrong may well be right!
Next month, as Westland petrels start returning to their breeding ground after an 11,000km flight from Chilean waters, some birds may experience similar disorientation. And while switching off the Punakaiki street lights during the summer appears to have lessened the problem for petrel fledglings in that area, the nocturnal environment of the whole Barrytown Flats/Punakaiki area could be protected and even further enhanced year round under an International Dark Sky Park designation. Together with the support of local people, iwi and councils, this could be achieved for the wellbeing of people and all the taonga wildlife we share the area with.
Having had the privilege of sailing some of world’s oceans, it’s wonderful to be a part of the Trust with it’s dedication to protecting West Coast seabirds.


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Battered Kitten Held In Pet Store Window With $1,300 Price Tag
For Brayden Dennee, the only thing more surreal than seeing a sickly, battered cat in a pet store was seeing the price tag.
Dennee made a pit stop at PJ Pets in a Brampton Ontario mall last weekend and stopped to look at a display of kittens for sale.
The first kittens he saw seemed more bored than anything else, sitting back from the cage and eying the back door, perfectly poised to make their escape.
Another display hosted three kittens. One of them was slumped in the corner, seemingly under attack from another kitten.
"He wasn't fighting back," Denee told The Dodo. "He was just getting beat up by this other kitten."
After a moment, Dennee got a better glimpse of the beleaguered kitten.
"You could see every single bone in his body," he recalled. He immediately started snapping photos of the emaciated creature.
"What made me take the pictures was seeing his body," he said. "Seeing every bone. The bones under his skin. You could see his hip bones sticking out clearly under his skin."
Dennee says the tag on the exhibit read $1,299.
His photos of the kitten, named Cleo, exploded on social media, circulating hundreds of times around the globe - and sparking an investigation by the Ontario Society for the Prevention of Cruelty to Animals (OSPCA).
"It is an ongoing investigation," Alison Cross, a spokesperson for the organization, told The Dodo. "So I can't speak to any of the details. I can tell you that we are making sure she's getting the care she requires."
But the store selling the kitten denies the kitten was for sale. Amy Young, a spokesman for the store, told The Dodo that Cleo was the victim of animal cruelty - but it wasn't at the hands of the pet store.
Cleo was, in fact, rescued.
She had been stolen from the store on December 20. A day later, police found her in a home with 11 other cats.
"She was then taken to the vet to see how she was recovering from this ordeal," Young said. "We needed to rule out if she has contracted any illness from the home she had been in.
"The vet had given her a clean bill of health. She has lost weight, but that was due to the stress of the situation."
What's more, Young says, Cleo is an Abyssinian, a breed known for a slight, frequently skinny frame.
A veterinarian, Young adds, examined Cleo, finding her "small but not in poor health. She was not sick or dehydrated."
PJ's Pets also sent The Dodo a recent photo of Cleo looking somewhat healthier.
Nonetheless, she says, the pet store is cooperating fully with the OSPCA.
And what about that sticker price?
Cleo was not for sale, Young maintains. But rather, the store thought it a good idea for her to mingle with other kittens in the display.
Michelle Victoria, who runs the animal welfare group All Paws Rescue, isn't convinced the pet store wasn't trying to sell Cleo.
"When I saw the pictures my jaw dropped. No cat should be up for sale who looks like that," she told The Dodo. "I understand this breed of kitten is normally slender, however Cleo is beyond slender."
Immediately after seeing the pictures, Victoria called PJ's Pets, only to be told by a manager that the kitten hadn't been eating because she was lonely. That's why, the manager explained, she was put in a cage with her siblings.
Not satisfied with that answer, Victoria sent a volunteer to check up on Cleo. The volunteer was escorted out of the store by security.
Today, the curious case of the sickly kitten in the pet display continues to be under investigation, with the Ontario SPCA promising an update in the days ahead.
What is for certain, however, is that Cleo the sickly-looking kitten will likely never haunt another pet store display.
"She is at home while she gains weight and will likely end up staying with the home that is looking after her now," says Young. "She is not for sale."
If you're ready to adopt a waiting rescue in your area, check out Adopt-a-Pet.com.

domain: pet


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The Occupy Wall Street movement reached an important turning point this week when hundreds of New York City police officers raided Zuccotti Park in lower Manhattan and evicted over 200 protestors encamped in the protest camp on the site.
Backed by a court order, Mayor Michael R. Bloomberg has now set strict limitations on the OWS protest, including banning tents and generators at the site. He declared that his city would no longer tolerate a 24-hour occupation of the privately-owned, 33,000-suare foot park that began on Sept.17.
The crackdown on protesters by NYC police, which resulted in over 140 arrests, mirrored recent coordinated curbs on OWS protests in other American cities such as Denver, Oakland, Portland Oregon, and Salt Lake City.
The NYC raid is being seen as the beginning of the end of OWS — an obtuse protest movement devoid of leadership and specific goals and tactics.
In all reality, the movement touted by the mainstream press as the liberal answer to a maturing tea party movement was running out of steam anyway — the purity of its spontaneity usurped by conventional liberal organizations, and causes that are conflicted in their understated support for President Obama and the status quo in Washington and on Wall Street.
In practical terms, the power of OWS protest in New York was also fading with the arrival of cold weather and unfavorable attention on criminality, anti-Semitic slurs, and sanitation concerns at the encampments (the stated rationale for the breakup of the protest by Mayor Bloomberg).
The fact is that Zuccotti Park was no equivalent to the successful Arab Spring encampment model of civil disobedience — the most famous being the Tahrir Square protest in downtown Cairo that led to the overthrow of the Mubarak regime earlier this year.
While occasionally capturing a day's sound bite of mainstream press or ten minutes on Rachel Maddow's Show, the continuous demonstrations in Zuccotti Park and other U.S. protest sites failed to prove effective in prodding Americans out of their continuing numbness to our government's self-defeating dysfunction, our unfair federal tax system, the Pentagon's questionable overtaxing of our military capabilities and resources, and Washington's subservience to the greedy supremacy of multinational corporate and financial institutions in our economy and culture.
Most Americans, those not in the 1 in 6 receiving food stamps, who still have their jobs and are making their mortgage payments, and/or who don't have sons and daughters in the armed forces performing multiple tours of duty in tribal battlegrounds, are not really suffering enough to embrace the OWS movement. Nor even be cognizant of the suffering of many of our neighbors during these terrible economic times.
To truly use civil disobedience to bring change addressing these significant ills in this country, the ineffective symbolic protest promoted by OWS must be replaced by radical leadership that pinpoints unambiguous issues and organizes protests that truly touch the daily lives of Americans. For the OWS movement to survive, it must move a congealed protest out of the parks and literally into the streets of America.
One suggestion I would have is that instead taking the next obvious step of throwing individual protestors up as fodder to riot police in major street demonstrations, OWS leaders should instead employ a strategy of protest encompassing the use of automobiles and trucks, the mainstays of American life, as their primary weapon of civil disobedience.
Cars and trucks touch our entire existence. The United States is a nation of over 250 million vehicles and a majority of American get in one every day.
Imagine if OWS organized America's millions of disenchanted and unemployed and got them in their cars every morning to perform protest rides in cities across the US. Twenty or 30 cars stretched together across major U.S. interstates like I-95, going the legal minimum speed limit of 40 miles an hour during rush hour would surely wake up American commuters.
Want to protest the greed of banks? Why not organize phalanxes of protest cars to occupy parking spots and ATM lanes at branches across cities, slowing down their deposits and withdrawals every day.
Mayor Bloomberg's eviction of protestors and cleanup at Zuccotti Park showed the limitations, and failure of the OWS movement to date. Making our interstates American versions of Tahrir Square should be the next step to pragmatically exploit the profound disillusionment that exists among the downtrodden of our society and to galvanize comfortable Americans into further civil disobedience to save the American dream.
Follow Steven Kurlander on Twitter at @kurlykomments and via his blog on http://www.stevenkurlander.com. Email him at email@example.com.

domain: politics


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Zimbabwe President Robert Mugabe is expected to hand over power imminently to his former deputy Emmerson Mnangagwa, who is believed to be planning a transitional government which will include the opposition, Zimbabwe's Financial Gazette reported Thursday afternoon.
Mnangagwa is expected to form a transitional government that would rule for five years, after which the country would hold elections, highly placed sources said. His mandate, according to the military plan, would include restoring the rule of law and stabilising the economy.
Zimbabwe intelligence reports suggest that former security chief Mnangagwa, who was sacked by Mugabe last week, together with the military has had plans for a post-Mugabe government for more than a year.
Speculation that this plan is already underway has been fuelled by opposition leader Morgan Tsvangirai’s return to the capital Harare. Tsvangirai had been receiving cancer treatment in Britain and South Africa.
This breaking news follows earlier reports that despite the mediation of a Catholic priest to allow 93-year-old Mugabe to exit gracefully, he was insisting he remain as the country’s only legitimate leader according to an intelligence source.
The priest, Fidelis Mukonori, was acting as a middle-man between Mugabe and the generals, who seized power this week in what they described as a targeted operation against “criminals” in Mugabe's entourage.
However, the source would or could not provide details about the sensitive discussions which were attempting to secure a smooth and violence-free transition to a new government once Mugabe is gone.
Constantino Chiwenga, the commander of the Zimbabwe Defence Forces (ZDF), and the one believed to be the architect behind the military take-over, had made several demands of Mugabe, which Mugabe had hitherto refused to agree to, prior to his subsequent change of mind.
Mugabe had also reportedly demanded that all his wife Grace's allies be accounted for after a number of senior ministers were arrested in the wake of what is now being widely acknowledged as a coup.
The whereabout of the politically-ambitious Grace Mugage remain unknown.
There were fears earlier that this impasse could have pushed the army into declaring a state of emergency, forcing the generals into an unenviable position that could have been interpreted as declaring marshall law, finally undermining their claim that no coup had taken place.
- African News Agency (ANA)

domain: news


An ACU-RITE MILLPWR control has been a critical production component in Burl’s Aircraft, LLC machine shop since the year 2000. Making aircraft parts, including parts for the classic Aeronca Sedan light aircraft (originally built in 1949-1951) and now manufacturing an entirely new updated version of it called the AeroSedan Model 15AC, Burl’s Aircraft, LLC is helping to keep this classic aeronautical tradition alive.
“We have customers all over the world that still own and use classic light aircrafts, and we are happy to support them,” explained Burl Rogers, company owner. “I have a special love for the Aeronca Sedan, a 4-place aircraft,” added Burl. He explained that his own father bought one in 1956 in which he was given flying lessons as a teenager by his father while traveling on hunting and fishing trips in their home state of Alaska.
Burl served in the Alaska Air Guard where he was a mechanic from 1962-1968. In 1982, he started his own light aircraft maintenance business with the knowledge and skills to do the job. In 1996, Burl quit doing maintenance and devoted full time to manufacturing. In the year 2000, while visiting new and used equipment dealers on the West Coast with his wife, Burl witnessed a demonstration of an ACU-RITE MILLPWR in action. “After the demonstration, I asked her what she thought, and she told me ‘you need to buy that’, as it was clear the benefits this MILLPWR would provide to our company’s milling capabilities,” explained Burl. “So, we purchased the MILLPWR II. It was obvious that this would allow us to update our operation and machine basically anything that had a shape to it, and it has!”
Today, Burl’s Aircraft, LLC is producing FAA-approved parts for classic and current general aviation aircraft using the MILLPWR, including parts necessary for landing gear, flight control surfaces, a sub-assembly brake torque flange, engine mount brackets and a new design fuel cell screen to name a few. They also use the MILLPWR in manufacturing special tooling that is required to complete the fabrication of the parts for these planes. And, of course, they are now also making parts needed for the new AeroSedan Model 15AC aircraft that will be a modified version of the original Aeronca 15AC Sedan but updated to today’s FAA safety standards. Parts for the legacy fleet in the field are also produced.
“Our goal is to have one of these classic models completed and ready for sale in 2019!” shared Burl who is excited to see this aircraft legacy live on. “Out of the 561 original Aeronca Sedans built almost 70 years ago, the FAA registry lists 255 left with 220 still flying, going to show that if you take care of your equipment, it will take care of you!
“That statement also applies to our machine shop as well and the ongoing use of the ACU-RITE MILLPWR control,” added Burl who says it continues to be used regularly. “We do a lot of things with it, including making some parts that have to be regenerated from drawings. We put those into AUTO CAD, then get a DXF file and get a flat pattern, and often can cut that right on the mill. “One of the greatest features is the ‘Teach’ control. It saves time in doing a one-only part by eliminating the drawing and .dxf file.”
“Cessna sells their fuel screens for $800-$1,200 each,” said Burl. “Our FAA-Approved Cessna replacement fuel screen is made all from one piece. Testing proved our screen out flowed the original part by three gallons per hour. Retail cost for our screen is only $195. We can’t keep these parts in stock!
“To make these on the MILLPWR, all we have to do is insert the data, establish datum and make sure the Z-axis travel is at right depth. You load material and push a button, then watch it drill 20 holes, rotate the indexer and do the next rows until complete. I’ve even had my wife come down and drill the fuel screens when necessary!”
Burl goes on to explain how ‘intuitive’ and ’easy to use’ he believes the MILLPWR is. “This is one of the best, most economical, control systems I’ve seen. I can actually turn somebody loose on it that’s relatively new in the field. I have them study the operation manual to become familiar with the system and then perform the DEMO run in the manual on the mill. They can become productive very quickly! It has been and continues to be a great production and business investment for me.”


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December 15, 2009 by Rob Hurlbut
Water Evidence On An Alien Planet – As Seen From An Orbiting Satellite
Back in the 1970’s, NASA launched a series of deep space probes. Mostly forgotten today, some of them have finally managed to reach planets outside our own solar system. The image above was taken from 150 miles above the surface of a planet named “NIROBI”. The visible geographic features could be giant, wind-swept sand dunes or even a series of canyons made by liquid water.


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Proceedings of The 6th International Conference on Research in Business, Management and Economics
Implementation of Operational Excellence – From a Sustainable Initiative Perspective and the Deployment of a Comprehensive OE-Model
Horst Lechner, Maxim Ruff
This paper’s authors analyse the way the literature on sustainable account for the sustainable initiatives on Operational Excellence (OE). Many companies in the massproduction industry are beginning initiatives to improve OE in order to compete in the market. The early outcomes seemed inspiring, but then for many companies it became challenging to sustain the early achievement. The authors have written this paper to examine how a sustainable OE-initiative can be implemented organizational wise.
Design/methodology/approach: A systematic literature review examines the relationship between environmental, economic and social sustainability and OE. The authors develop in this paper a framework for OE-sustainability that reflects the social, and economic, as well as the environmental OE-aspects. Additionally, the authors found that agility as well as organizational culture contribute an important part in OE-sustainability. Thus, an integrative (RULE)-model for the implementation of OE-sustainability in mass-production-organisations is developed by the authors.
Research restrictions/impacts: Sustainable OE-organizations create solutions for stakeholders by adapting existing resources, processes and strategies, considering the social, economic and environmental dimensions, and thereby achieving long-term, sustainable financial success. However, there is always a risk of overemphasizing the economic impact and forgetting about the social and environmental dimensions. For the sustainable impact of OEinitiatives, however, it is essential to consider all three dimensions.
Novelty/Knowledge contribution: This work is a methodological-theoretical attempt to review the literature on all three sustainable perspectives in the context of OE-initiatives with special consideration of agility and culture and thoroughly parses the knowledge gaps and potential pitfalls of misunderstanding.
keywords: Operational excellence, sustainability, change management, culture, agility.

domain: library


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From the desk of Ryan D. Kelley, candidate for Michigan Governor
Thursday, July 14, 2022
Official Response to Baseless Lawsuit
(FOR IMMEDIATE RELEASE)
Radical left groups like “Progress Michigan” are trying to keep me off the ballot and manipulate voters with dishonest claims, because they know that I am best suited to take on Governor Whitmer in November, and bring Michigan back from her and Biden’s disastrous policies.
Their claims of insurrection are laughable. It is an attempt to deflect from the actual crimes and hardships that have been caused by the “Whitmer crime family”. For example, all the nursing home deaths caused by Governor Whitmer’s incompetent handling of the pandemic, the illegal waiver of voter signatures by Secretary of State Benson, the attempts to shut down line 5 by Attorney General Nessel, and power plant shutdowns by Whitmer making energy even more expensive.
Michigan families are tired of the “insurrection” charade; they want real relief from the disastrous Whitmer-Biden policies. The real issues are lower energy costs, a return to economic growth instead of managed decline, schools that teach useable skills instead of radical sexual and race ideologies, and election integrity.
That is why support for our campaign continues to grow the harder the radical left attacks me. The people of Michigan know who will fight for them.
Even radical Attorney General Nessel knows there is no case, that’s why they are resorting to desperate tactics to try to stop me.
Do not be fooled by their dishonest baseless claims and manipulative tactics.
Yes, I am on the ballot August 2. Yes, I will be on the ballot November 8. Yes, we will defeat Gretchen Whitmer and return Michigan to freedom, Liberty, and prosperity.
Vote RYAN KELLEY August 2, and November 8!


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This is the 4th annual celebration of fiber at Riverslea Farm in Epping, NH. Admission is free. There will be many fiber artists and hobbyists sharing their craft with the public, in addition to many beautiful, hand-made products for sale.
Get ready for some spinning, (wet/needle) felting, knitting, silk painting, basket weaving, rug hooking, weaving, skirting, drum carding, and shearing demonstrations by local artists. And our angora goat and rabbit, Shetland and alpaca friends will be there too along with their owners!
The animals (and farmers) look forward to seeing you there!
For more information: www.facebook.com/events/206805019479224/

domain: artistic


Discover more from Murray Bridge News
Sports reports: Coorong Cats pounce on Mallee Storm
Plus Murray Bridge United soccer results, River Murray netball results, Pottsy's Murray Bridge Golf Club results and the Murray Bridge Rifle Club report.
This post includes contributions from Michael Potts and Daniel Irvine.
🏉 RMFL round nine results
The Coorong Cats had a massive 136-point win over the Mallee Storm on Saturday in round nine of the RMFL’s 2023 season, with the Cats’ Sam Sanders kicking seven goals.
Southern Mallee Suns top the ladder with 14 points and 65.81%, and the Jervois Bluds and Murray Bridge Imperials trail on 12 points apiece – 62.14% (Bluds) and 58.54% (Imps).
It’s good to hear that the Mannum Football Club’s Mitchell Smith has been cleared of any spinal/neck injuries after receiving a dangerous tackle in Mannum’s game against Southern Mallee at Lameroo on the weekend.
Southern Mallee Suns 9.9 (63) defeated Mannum 3.3 (21)
Southern Mallee Suns best: Rory O’Driscoll, Ben Moroney, Josh Smithson, Brett Pederson, George Heintze. Goals: Rory O’Driscoll 2, Josh Smithson 2, Lewis Young 2, Thomas Keough, Ben Moroney, Jack Secomb 1.
Mannum best: Dylan Ribbons, Jake Keller, Jacob Stagg, Bryce Jaensch, Josh Boylan. Goals: Isacc Hampel, Issiah Hobbs, Aiden Holland 1.
Jervois 14.6 (90) defeated Ramblers 7.13 (55)
Jervois best: Zane Barry, Dylan Barry, Mackenzie Hansen, Bienfait Bigazi, Joshua Scott. Goals: Dylan Barry 4, Joshua Scott 3, Seth Catford 2, Lachlan Thomas 2, Zane Barry, Josh Noye, Mitchell Noye 1.
Ramblers best: Lual Kelei, Jacob Trevorrow, Aaron Pratt, Malik Edwards, Riley Vanson, Andrew Holland. Goals: Max Marchetti 2, Alex Pfeiffer 2, Keynan Harradine, Lual Kelei, Aaron Pratt 1.
Coorong Cats 21.19 (145) defeated Mallee Districts 1.3 (9)
Coorong Cats best: Henry Turner, Charlie Fisher, Brad Thompson, Matthew Hartman, Sam Ploenges, Sam Sanders. Goals: Sam Sanders 7, Charlie Fisher 5, Albert Dunstan 2, Mark Ploenges 2, Jace Ridley 2, Hayden Cormack, Brad Thompson, Brody Vandenbrink 1.
Mallee Districts best: Harry Snodgrass, Ben Pomery, Henry Olsson, Shane Paech, Campbell Ballard, Matthias Warren. Goals: Lachlan Paddick 1.
Mypolonga 20.6 (126) defeated Tailem Bend 10.7 (67)
Mypolonga best: Nick Hombsch, Bodi Stewart, Stephen Mills, Brady Wrigley, Riley Robinson. Goals: Todd Howson 4, Stephen Mills 4, Jack Wilkins 4, Nick Hombsch 3, Patrick Davies, Riley Robinson, Clark Stegmeyer, Riley Walton, Jack Zadow, 1.
Tailem Bend best: Brodie Edwards, Aidan Coakley, Lucas Hunter, Daniel Perks, Benjamin Rossi. Goals: Lucas Hunter 5, Robert Panek 2, Jacob Wilson 2, Shane Thomson 1.
⚽ Murray Bridge United Soccer Club results (round eight)
In round eight of the South Australian Amateur League’s Division 3 All Age Men’s competition on Saturday, Murray Bridge United Soccer Club scored three goals to beat Adelaide Dragon Football Club’s two goals.
Murray Bridge’s Jay Eckermann scored two goals, and Graham Alympic scored one goal; Bishal Magar scored two goals for Adelaide Dragon Football Club.
🏐 River Murray Netball Association round nine results
After Saturday’s round nine games in the RMNA competition, the Imperials maintain their lead with 16 points and 64.03%.
Mypolonga 58 defeated Tailem Bend 26
Mannum 41 defeated Southern Suns 40
Jervois 49 defeated Ramblers 40
Mallee Storm 62 defeated Coorong Cats 19
⛳ Puttsy’s Putts: Murray Bridge Golf Club report
Women’s Stableford comp, June 13
Winner: Lisa Hancock 32 points
Ball winners: Sue Antel 31, Maureen Edwards 29
Men’s Stableford comp, June 14
Winner: Joe Marcus 38 points
Runner-up: Ken Graetz 38
Ball winners: Michael Broadley 36, Patrick Evans 36, Peter James 36, Austin Johns 35, Trevor Burgess 35, Bryan Squires 33
Women’s Par, June 17
Winner: Robyn Teasdale +2
Ball winners: Sue Antel -1, Maureen Edwards -3
Men’s Par, June 17
Overall winner: Lucas Merchant +5
“A” winner: Tyson Wright +4
“A” runner-up: Luke Woods +2
“B” winner: Peter Erickson +3
“B” runner-up: Lloyd Jackson +2
“C” winner: Smilie Trinder +3
“C” runner-up: Bob Logan 0
Ball winners: Aidan Elliott +2, Damo Moloney 0, Terry Marsh 0, Jeff Morgan 0, David Lewis 0, Tom Hodgson -1, Bradley Wright -1, Brett Altschwager -1, Luke Williams -1, Peter James -1
🔫 Last round of Murray Bridge Rifle Club championship
The last round of the current Murray Bridge Club Championship was held on Saturday from the distance of 400 metres.
The blustery and wintery conditions did not deter the 13 shooters who turned up, but it did limit scoring potential despite the shorter distance.
Top score for the day was from Adrian Conlon, who shot a 116.11 to win the F-Open off-rifle.
Gordon Harrison was the top in F-Standard, scoring 112.6.
But it was David Neumann, who shot 110.06 in F-Standard and was able to win the F-Class Handicap prize, finishing with 128.3.
Peter Byass was the unlucky winner of the F-Class Magpie Award, with four birds.
TR was limited to just two shooters on the day, with Andrew Heard top scoring with an 89.01, also taking out the Magpie Award with a single bird ahead of new shooter Steve Howard (for whom “birds” are not yet counted).
Next week shooters will compete in the Cranwell 15-Shot Match before holding the Club’s Annual General Meeting.
Email your sports reports to email@example.com. Your support helps Murray Bridge News tell important local stories – subscribe today.


text:
This no-knead baguette recipe is simple. There’s no kneading, and the technique requires just stretching the dough into big breadsticks “stecca.” This recipe is from Jim Lahey of Sullivan Street Bakery in NYC.
Ingredients for No Knead Baugette, you’ll need:
- Bread flour
- Olives, tomato, whole garlic cloves
- Olive oil
To make No Knead Baguette, simply mix the flour, yeast and water the night before, let rest for 10-18 hours. Rise for 1-2 hours, Shape by just stretching the dough into “breadsticks.” Nestle in toppings, brush with olive oil and bake 500F for 15-20 minutes.
I’m thrilled to share that I’m featured on Oprah’s website!
I’m a lazy baker.
And this is exactly why I love this No Knead Baguette recipe and other No Knead breads like the
- No Knead Sticky Pecan Caramel Cinnamon Rolls (beware…I just gained 2 pounds saying that out loud)
- No Knead Pizza Dough: Pear and Gorgonzola Flatbread with Baby Arugula,
- No Knead Nutella and Hazelnut Challah.
- A few years ago, when Andrew was 4 years old, he even made the original No Knead Bread (if he can do it, you can do it)
Start No Knead Baguette the night before
First things first…you’ve gotta mix the dough the night before. Or at least 10 hours, up to 18 hours (though secretly I’ve let it go 24 hours.
Mix together bread flour, salt, sugar, yeast, water. This is the night before and the boys are making bread in their PJ’s.
Cover the bowl with plastic wrap and let it sit at room temperature for 10-18 hours.
If it’s winter. Your “room temperature” might be too cold. If your house is cold, put the bowl in the warm spot. Or you could let the dough hang out for 24 hours to give the chilly yeast more time to do its magic.
And if your house is REALLY cold, put the dang bowl under your covers and cuddle with it 😉
Let the No Knead Baguette Rise
Once you’ve let it hang for 10-18 hours, scrape the dough out on your floured counter. Wet your hands and fold the dough over a couple of times to shape it into a flattened ball. Wet hands prevents the dough from sticking to your hands.
Set the dough ball seam side down, tuck the edges and seams under.
Brush dough with olive oil, cover loosely and let rise for 1-2 hours.
Shaping the No Knead Baguette
Gently scoop out the risen dough onto a floured counter. Try not to pop those delicate air bubbles!
So hey, that red towel? Bad idea. Even though I dusted with flour, it still stuck. Use parchment paper, not a towel.
Divide the dough into 4 equal parts.
The dough should be soft ‘n stretchy. Stretch each dough ball into a long, thin baguette.
Place each baguette on a nicely oiled baking sheet and embed some goodies in each one.
Brush with olive oil. Actually, it was more like drizzle and dab the olive oil.
Sprinkle generously with salt. Go easy on the olive one – olives are salty already.
My favorite one was the tomato, so I made 2 of those.
Baking the No Knead Baguette
Send ’em to the oven to bake for 15-25 minutes 500F. If your oven doesn’t go that high, crank it up as high as you can and add a couple more minutes to baking time.
Eat right away…the salt on the bread will make the bread soft once it cools down. If you’re not eating right away, you can pop ’em back into the oven for a few minutes right before serving to crisp up again.
Of course, you can cheat and instead of making your own dough, just go to the store and get a fresh pizza dough ball at your supermarket (usually refrigerated in the bakery department) and stretch them out into thin baguettes. Now that’s way lazy. I like it.
More Recipes to Explore
No Knead Pizza Dough: Pear and Gorgonzola Flatbread with Baby Arugula and Shaved Parmesan (Steamy Kitchen)
No Knead Bread: so easy a 4-yr old can make it! (Steamy Kitchen)
No-Knead Nutella and Roasted Hazelnut Challah (Steamy Kitchen)
No-Knead Sticky Pecan Caramel Cinnamon Rolls (Steamy Kitchen)
Tear Away Cheese Bread (Food Network)
Peasant Bread (YummyHealthyEasy.com)
My Favorite Pan for Baking These Baguettes
I highly recommend these pans for baking. They come in 2 packs and also high sided options. There is over 7,000 reviews with 4.5 stars!
No Knead Baugette Recipe (Stecca)
- 3 cups bread flour
- 1/2 teaspoon salt
- 3/4 teaspoon sugar
- 1/4 teaspoon yeast instant or active dry
- 1 1/2 cups cool (55 to 65°F) water
- additional flour for dusting
- any of the following: cherry or plum tomatoes, whole garlic cloves, olives
- 1/4 cup extra virgin olive oil
- coarse salt or flakey sea salt
- In a medium bowl, stir together the flour, table salt, sugar and yeast. Add the water and, using a wooden spoon, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled in size, 10 to 18 hours (24 hours if you have a cold cold home.)
- When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Fold the dough over itself to her three times and gently shape it into a somewhat flattened ball. Brush the surface of the dough with some of the olive oil and sprinkle with 1/4 teaspoon of the coarse salt (which will gradually dissolve on the surface).
- Grab a large bowl (large enough to hold the dough when it doubles in size. you could also use a large pot) and brush the insides of the bowl with olive oil. Gently place the dough, seam side down into the bowl. Cover bowl with a towel. Place in a warm draft free spot to rise for 1 to 2 hours. The dough is ready when it is almost doubled. If you gently poke it with your finger, it should hold the impression. If it springs back, let it rise for another 15 minutes.
- Half an hour before the end of the second rise, pre-heat the oven to 500F, with a rack in the center. Oil a 13" x 18" x 1" baking sheet.
- Cut the dough into quarters. Gently stretch each piece evenly into a long, thin, baguette shape approximately the length of the pan. Place on the pan, leaving about 1 inch between the loaves. Embed the garlic cloves, olives or cherry tomatoes into the loaves, about five pieces per loaf. Drizzle, tab or brush olive oil on each loaf. Sprinkle sea salt or kosher salt over each loaf, remember to go light on the olive loaf since the olives are salty.
- Bake For 15 to 25 minutes, until the crust is golden brown. Cool on a pan for five minutes, then use a spatula to transfer the baguette to a rack to cool thoroughly.
- Note: The baguette may become a bit soggy in just a few hours because of the salt on the surface. If that happens, reheat the loaves in a hot oven until crisp.
If using a baking steel, do you preheat the steel before placing the dough on it?
500 degrees burns the bottoms of these ! Maybe you should revise recipe and say 425. The bottoms burn and the tops don’t brown. I am cooking with gas!
I reallllyyyyy loved it
It’s so good
Capsicum made it more tasty
I loved it
OMG! I can’t even tell you how divine this looks! I am for reals making! It will be a hit at the next family party! Thanks!
Its crazy good
Help…help..help…Pinned this recipe because of it’s simplicity. Mind you, I’m not a Baker (which explains a lot) anyway, I had the highest hopes that a bone-head like me could have baguette-success. But as luck would have it mine turned out ROCK HARD? Please, please humor me with any and all suggestions that might help me at my second attempt to try your wonderful recipe.
Today’s new giveaway mentions a code word in the video for this recipe, but I do not see a video anywhere on this recipe post. Can you please provide a URL for that video?
Where in the list of ingredients does it say how much water??
3 cups bread flour
1/2 teaspoon salt
3/4 teaspoon sugar
1/4 teaspoon yeast instant or active dry
additional flour for dusting
any of the following: cherry or plum tomatoes, whole garlic cloves, olives
1/4 cup extra virgin olive oil
coarse salt or flakey sea salt
Hi Tom – 1 1/2 cups cool water. Sorry about that!! jaden
Made exactly from Lahey’s “My Bread” using weight. The resulting dough was a wet slop (KA bread flour 11% less flour by weight – ie, a lot wetter). But I went ahead – but the result was three stecci, not four. But…. they came out fine!
fantastic! I love this recipe. Jaden
Can this recipe be used to bake a traditional French baguette?
Lahey uses Italian methods, so ‘technically'(strictly speaking) no. It’s a baguette, yes, but the French have specific definitions of what a *French* baguette is. The Lahey method is more rustico, and what a baguette might have been like before the bureaucrats weighed in…. and you will indeed like it! Don’t let me stop you! (Note: I’m of French descent.)
Can I halve the recipe since I don’t need that much. And how long does the dough freeze for? Thanks.
Sure, you can halve the recipe. I’m not a fan of freezing dough, but packaged well, it should last a few months.
Hello no-knead bakers! I have been making N.K. bread since the NYT article was printed years ago. Problem with the Stecca version is the dough was way to wet to form long pieces as in photos. I even used a bit less water 11/3 cup rather than 1 1/2. I bake the bread recipe once a week so I can do this with my eyes closed, practically.
Should I have punched down the second rise and waited for another?
Regardless I have almost devoured the first try anyway.
I had the most incredible results. I used all-purpose flour, ended up baking it two and a half days later. After 24 hours I scraped the bowl and folded the dough as directed, and then I punched it down twice more over the next day. Then I baked it on 500 on a pizza stone- without salt- and also tried it as a pizza crust. The pizza crust was great, but the baguette was utter perfection- a crispy, sour doughy- baguette with the most complex yet mild taste. I can’t wait to make this again. I’m amazed!
Fantastic! Have you tried using a baking steel? I’ve gotten even better results from a steel vs. stone. Here’s a pic of my baguette (halfway through post)
Can this be done with regular flour, instead of bread flour?
I would love to know about this as well!
Hi May – I’ve always used bread flour with this recipe.
Looks like a great recipe however I don’t do well with yeast/ I just don’t have the knack. Thank you
Will be trying these this weekend! Thanks!
WOW !!! what a Beautiful bread !!!! I will try to make it on a plate from La Chamba 🙂
Ho provato la tua ricetta, è stato un vero successo!!!! Thank you very much!!!
THANKYOUTHANKYOUTHANKYOU! I have lived in italy for almost 14 years now and have never managed to make the perfect pizza bianca. This is amazing! The perfect recipe, only problem is, I need to double it next time it was gobbled up so fast! Thank you!
I LOVE this recipe and make it frequently. I’m a pastry chef and I adore bread-baking, but sometimes, no-knead is the way to go. 🙂 Can’t wait to make the baguettes!
To the commenter who had yeast difficulties: I’m willing to bet your yeast was either dead, or that your dough wasn’t in a warm enough spot. Yeast multiplies under the right conditions, so the amount of yeast in the dough doesn’t really matter, as long as the conditions for multiplication are ideal, and as long as it’s given time to multiply (a homemade sourdough starter is the perfect example of this principle at work). Try testing your yeast in a cup of warm water with 1-2 tbsp. sugar (it should foam after a few minutes), or letting the bread rise in the oven with the door cracked and ONLY the oven light on (you’d be surprised how much heat one of those little suckers can generate).
oh i never thought i i’ll come across such a baguette. at first when i found it, it was a little problem in making, i just messed up with the 1st part but then again i started making it again and it came out awesome.”great food,great recipe”.i guess one of the BEST baguette’s!!
waaayyy off? What did you do wrong? I’ve never had it fail to rise, no matter how much experimenting I’ve done.
please add me to your list
These are the absolute BEST baguette’s I’ve EVER made. I have had no challenges with the yeast ratio and am always begged by my family and roommates to make these. Yum yum yum. Be sure to DEEPLY inbed the goodies- sometimes when these rise in the oven they can pop off… but that’s okay- it’s like a special hot out of the oven bonus treat 😉
As an experienced bread baker, I was skeptical of the yeast amount (1/4 t). After waiting all day for this to rise, I can confirm the yeast amount is definitely waaayyy off. Bummer. Gotta go to the store now for yukky bread.
I’ve made this author’s no knead bread with 1/4 tsp yeast dozens of times and it has never failed me yet. I would guess your yeast was expired, you used the wrong kind of yeast, or you did not let it rise long or warm enough. I think this is probably one of the most reliable recipes i’ve ever used, actually.
yup! Love it!
Not wayyyyyyyyyyy off, but just right. Have made it maybe 20 times and perhaps twice something wasn’t quite right: old yeast? improper room temperature? Who knows. However, when I make a six cup flour recipe (larger loaf), I use 1/2 teaspoon yeast as recommended.
I’ve found that the 1/4tsp yeast works well if you’re using instant dried yeast. However, if you’re using active dry yeast (with flour improver) you’ll need 2-3 times as much.
I so love your site and your recipes and all of your Tweets. Your photographs and step by step instructions are turly amazing. So far I have truly failed at any bread making but I am giving these a go right now. We have an abundance of fresh garlic, tomatoes and basil so I am going to incorporate those into my breads and I will let you know the outcome. Can’t wait. Talk to you tomorrow!
First, Jaden those Steccas look magnificent! I made them awhile ago, but mine didn’t come out looking as gorgeous. So you’ve inspired me to make them again.
Second, someone asked about how to prevent both the dough and the finished bread from sticking to either a towel or the baking sheet. Some of the methods I’ve used include:
– kneading and shaping the dough on a floured silpat, then leaving it on the silpat to rise. (I cover the dough with a plastic grocery bag.) When it’s time to either dump the dough into the heated baking pan or move it to a baking sheet, it separates easily from the silpat.
– sprinkling wheat bran or semolina on the bottom of your baking pan/sheet before placing the dough on the pan/sheet.
– when doing the Jim Lahey no knead bread (the one that bakes inside a covered dutch oven), I sprinkle a bunch of wheat bran on top of the shaped, risen dough just before flipping it into the dutch oven.
Hope those help!
Really appreciated your blog article. Truly getting excited about read more. Great.
Wow! These all look so tasty and don’t seem like much look. This is something I must try in the near future for a dinner party. At Thursdays we love wonderful recipes like this! Thanks so much for sharing!!
This cookbook is amazing and everything is so simple and delicous. One of my fav. and most used cookbooks!
Hi Jaden, have you tried making 2 bigger loaves out of this recipe? If so, did you keep the same temperature and cooking time?
I love this recipe – my son make it quite often and I put it on our menu for Christmas Eve this year (he will be busy baking). I love your pictures and was so happy to see your blog.
Yes, your pictures are making my mouth water for Stecca.
These look (and sound) nothing like any baguette I’ve ever encountered. I just want to make something that resembles (closely if possible) a good French baguette that you would buy in a boulangerie in France. This doesn’t sound like it – and sounds a lot like the American version of almost anything which normally contains various ingredients that shouldn’t be there (e.g. cheese foam or a can of soup).
Not much of a baker here, but your recipe looks so tasty,, I think I will give it a go
Hi Jaden! Will all-purpose flour work just as well? I do not have bread flour on hand. Also, is it ok to halve the recipe?
Hi Cris, AP flour will be fine.
Yum. I have so much flour and no bread right now at my apartment, now I know what to do with it. Thank you!
Hi Jaden, just dropping by to tell you… I ABSOLUTELY LOVE YOUR WEBSITE/ FOOD BLOGS, you are truly hilarious!!!
I made this last night, just a quarter of the recipe as there was only me eating. made 2 tiny pieces, didnt have fresh cherry tomatoes but had sun-dried tomatoes in olive oil & black olives which I cut into quarters since the piece of stecca was so tiny =P I finished that 2 pieces in less than 8mins (after a cooling time of 5mins as I was just too impatient and wanted to just eat.
Guess what? Immediately after swallowing that last mouthful, I did another batch but this time half the recipe at 1AM!! so that I can have them for dinner tonight but this time I added more of the sun-dried tomatoes, added some baby rockets & baby spinach… OMG! the bread is truly amazing.
Thank you so much for the so-easy-to-make recipe. I have only recently (4weeks) started learning how to make bread, truly a beginner but never too old to learn new things =)
so Thank you (a gezillion times)… jo
hello ! I desperately want to try this recipe, but I was wondering what exactly was “instant or active dry yeast”
I live in France and can’t figure out if “levure de boulanger” is the right product to use here (has to be rehydrated before any recipe, and in this one… No rehydratation !)
Help ! ^^
We are not too familiar with your particular yeast. However, we suggest you hydrate the yeast before using in the recipe.
Perfection! Easiest… best… bread… EVER!
Thank you for sharing!! I’m very happy to have found your site…
I made this, but slightly modified the recipe with the addition of more yeast (3/4 tsp) and added just rosemary and olive oil. came out delicious
I tried the recipe out and it worked out pretty well. Just 2 questions though, do I just put a towel over the bowl for the rise or does the towel need to be more snug around the dough if that makes sense?
Also, won’t the olive oil burn at 500 degrees in the oven?
Looks amazing! I LOVE olive and tomato bread. Must try it!
Fantastic chewy, great textured bread! I forgot to drizzle with olive oil and sprinkle with salt, but had embedded olives so I think they were plenty salty. Make sure to poke the olive, garlic etc. down in. Mine tended to pop up to the surface. Couldn’t be easier.
I love this recipe! I’m always feeling happy when my breads came out pretty&crispy looking from the oven! Though, sometimes breads got stick to my baking sheet badly and I have to scrape my beautiful bread off… Are there any secrets to transfer the breads without scraping? Thank you!
I’ve made multiple recipes from Jim Leahy’s book and they all turned out great but cook’s illustrated changed the basic recipe a bit by using beer and vinegar in addition to the water to add more flavor (tastes a bit better but not really necessary) but they made one huge improvement in the method and that involves dumping the dough onto baking spray-coated parchment paper set into a 10″ saute pan then lifting the whole thing into the pre-heated dutch-oven. This method eliminates the kitchen towel mess. Postings about this recipe abound.
Hi Jaden, I thought you would like to see that your recipe was translated and publicated in this website. Great!
Thank you so much!
This is such a beautiful post, and Congratulations, your work in photography is stunning and very inspiring.It’slooks heavenly
This is such a beautiful post, and Congratulations, your work in photography is stunning and very inspiring.It’s
Thanks for this great recipe from Jim Sullivan. I liked the garlic and tomato ones best.
As for the towel, I’ve never used it for this or the no-knead Bittman/Sullivan New York Times recipe. I just oil the bowl and cover with clingfilm/Glad wrap and it turns out fine. No messy sticky towel 🙂
What did we do before no knead bread? I can’t wait to try this recipe out…
the stecca-ciabattas came out well. they’re big enough for 2 lunch servings, which is good coz I need them that big for lunch and easy to carry around on my bike than stick bread. I’m not sure how it tastes as it’s cooling down on a rack right now. I’m letting it cool down for at least 3 hours before I slice it for tonight’s dinner. 🙂 so back to my problem yesterday: I do think that 2-3tbsp of water probably make a big change in bread baking.
the more you bake, the more you learn!
the dough is in the oven right now…I have that ‘My bread’ book and want to try a few sandwich recipes…but as I looked the pictures on this blog and my own (today), I realize it’s too thin to be cut into half and stuffed. so instead of making 4 thin baguettes, I ended up shaping it into 2 ciabattas. I’m hoping it’s gonna rise well in the oven. do you notice that the dough was very dry and easy to shape/stretch before you place it on an oiled sheet? I noticed that the shape is kinda lumpy and stretching out itself on an oiled baking sheet. while reading another recipe on bread, one says that just cover the dough with an oiled plastic wrap during the 2nd rise and put the dough on a cookie sheet (non-oiled) so the dough can stick on the surface better and therefore rise more instead of being lumpy and ‘stretching out’ on oil. have you ever tried baking on a non-oiled surface? I’m thinking about trying it next time
I’ve made pizza dough following Jim Lahey’s no knead recipe and both times turned out so great that I decided it Friday night would be pizza night 🙂 just this very first time I experienced this trouble with the stecca. Well, I definitely will keep you posted right after the batch’s done tomorrow. I’m trying to prepare my own food and bring it to school so I can save money on lunch. there is a real good deli shop near my school, but it’s around $8 per portion and I can’t afford that 5 days/week!
yes, I have a kitchen scale. I measured the flour, sugar, salt, yeast and water in grams. however, just after got that ‘wrong’ batch, I attempted the 2nd try (just right before I started this comment). this time I measured with both cups/spoon and then dumped it on the scale…and notice that 1 1/2 cups of water was actually 390grams not 400grams provided that the bowl’s weight was 50grams and the water needed was 350grams (or 1 1/2 cups). but then…I was thinking…could really 10 grams of water ruin the dough? You should have seen how runny the dough was this morning!
Let me know how this batch goes.
I just tried this recipe today and it didn’t turn out o.k.
I let the dough sit at room tempt for 19hrs and it was double in size. however, when I touched the dough, I can feel its center pretty cold to the feel of hands (probably in the 60’sF tempt!)
and the REAL problem is that it’s not just wet or sticky but it is really runny that I couldn’t shape it into any shape. the dough just spread freely on the flour board 🙁
well I went on for the 2nd rise for 2hrs. it was still wet and runny. well…what comes will come I thought. and I baked it. the outcome was not good. the 4 sticks were flat like pancake (less than 1/2 an inch), stuck to the bottom, dried out and too crunchy.
I just don’t what went wrong here. the dough doubled just right. yet why was it so runny! I do think that its runny texture was ruining the bake and the outcome.
anyone has any comment on this?
Sounds like there wasn’t enough flour and too much water. Did you measure accurately? Did you weight the flour?
Oh dang… how, I love olives!
My tomatoes fell off!!! 🙁
Is it really only 1/4 tsp of yeast??? Is must be 1/4 oz, right?
This is amazing timing for me as it was shared from Stumble Upon today and I just read about how Julia Child spent weeks perfecting the perfect loaf of French bread. These baguettes are amazing, thanks for sharing!
I just saw a can of olives in my cupboard last night and wondered what to do with them…Now I know. THANK YOU! I saw this on tastespotting.
Hi Jaden! Thanks you so much for this nice recipe. Just wanted to let you know that it’s the first my sister and me published in our brand new blog (sorry, it’s in Italian…).
WOW. So many epic posts in a row. On a roll there. I couldn’t be more pleased.
I, too, am a lazy baker, but I feel like that is the way it has to be with bread.
Baking bread + spacing out = nice and chewy loaves.
I gave this a go tonight, using black garlic and roasted red peppers. Amazingly good, although I found it to be a tad on the salty side. Next time, I’ll omit the salt.
Shira and Punch – you might want to try half all purpose flour, half bread flour.
Wow – so easy. I had similar issue with dough shrinking back and popping topping, but this was really easy and delicious. I wonder what would happen if a few pieces of bacon, sausage or cheese were mixed into the dough during the stretching.
I had a couple of questions/problems.
Dough was so sticky and elastic that dividing and stretching was difficult (it just kept shrinking back). Once in the oven it puffed up so much that the tomatoes popped right off.
I made this the other day and it was fabulous. Very easy recipe! I had some leftover baguettes so after they cooled completely, I wrapped them individually in aluminum foil. The next day I put them (still wrapped in foil) in a 350 degree oven for 15 minutes. Delicious the next night too!
Could this small recipe be used for pizza dough? I made the posted no-knead flat bread pizza while it was very nice, it was too much for our family to consume and took up a lot of refrigerator space. This size is perfect and not a frigde hog.
Also since this requires no refrigeration, could it be refrigerated in case it was made to far in advance of needing to bake it? I would guess refrigeration would occur before the second rising? Then a longer second rise??
Idas in Toronto, a big Canadian fan
I’ve been baking like there’s no tomorrow this week and am up for another ‘experiment’. This looks very appetizing and appeals to my lazy, relaxed attitude toward baking. After I finish baking my levain bread today, I think I might do this so that I’ll have these cute little baguettes tomorrow. Love ya, Jaden. 🙂
I should not be looking at your blog when I am starving and waiting for my dinner to finishe cooking. It is cruel and unusual punishment!
Jaden, you make me want to bake bread.
I made this right after I read the posting.
It works ! As a matter of fact, I only have about a half a baguette left.
I could tell after the first rise, that it was going to be excellent because of the yeasty smell and incredibly long gluten strands.
I baked it on a pizza stone, so it did come out much browner, but the crust, and let’s face it, it’s all about the crust, and the texture, and taste really were delicious.
I passed a link along to a couple of friends including a Frenchman, and you know how they simply can’t live without their fresh baguettes.
I did see something similar on America’s Test Kitchen on PBS, but didn’t have time to take down the recipe – so thanks again for making it easy and available.
Bravo Jaden !
I’ve got that book on order and I can’t wait for it to arrive. Your breads look dynamite but your little ones are just too cute.
I am on the no-knead bread kick. Martha had it on her tv show last month and I used your tutorial with your son for my version. I wanted to put olives and sun-dried tomatoes in the bread – but these thin strips are better for that. So thanks a mil! I am a lazy baker, too. Thanks to your tutorials, I now am a more accomplished lazy baker. I hope to graduate to lazy cookie and cake baker. Any help there????
Can’t get enough of the no-knead bread recipe. And, it holds a special place in my heart because my Google search for it nearly a year ago led me to the Steamy Kitchen blog for the very first time. 🙂 Love the idea of making baguettes! xo, Dawn
mmmm bread. Must try this soon. I am not only a lazy baker, but dough scares the hell outta me! I always seems to do its own thing. I will try as I am looking for a bread recipe that won’t sass me back.
That bread looks so divine and so easy! I love the idea of putting garlic, olives and tomatoes on top.
Oh sure, it’s easy when you have two experienced helpers to do the stirring and heavy lifting.
I’m making some today maybe with one with grated romano cheese,one with kalamata olives, one with fresh chopped rosemary and another with freshly cracked black and some red pepper flakes or maybe one with some chopped cooked wild mushrooms.
Great article Jaden.
I LOVE Jim Lahey’s recipes. So easy and always so good! I haven’t made this one yet–now I have too. Your pictures have given me no choice.
Can’t believe it’s so easy! I’m gonna be making me some baguettes.
Oprah?!! Thats amazing! These baguettes look delicious as well =D.
ooo… these are perfect for me…mmm olives….bread….no knead. YAY! Thank you Jaden!
I’m soo making these!! they look amazing ! good for snacks!
And yes, congrats on the Oprah feature. Great success 🙂
This is so simple! I am definitely trying this recipe. Good use of my lonely bread flour, tucked away in the pantry 😀
Oh.My.God. Your bread looks so appetizing!! I am going to have to give this one a try!!!
Just added yeast and bread flour to the grocery list. These all look soooo yummy!
Great job for getting a mention on Oprah. I ordered your cookbook for my sister for Christmas. Oops hope she doesn’t read this. 🙂
Beautiful! I love the festive colors you went with for these. Lazy works really well for me. But the planning ahead part… I don’t know if I can pull that off. Congrats on making Oprah’s holiday list! It’s official now – you’re awesome.
You over estimate me, ma’am. You actually think I plan more than 12 hours in advance? 😉
Amy brought up a good point. Pizza stone is good. Put your plate setter in “legs down”, top with a pizza stone, and crank your Big Green Egg to 500f. The ceramics make great bread.
gorgeous! I love no knead bread too, and this looks like an easy way to jazz it up. I’m loving the look of the garlic one, but flavor-wise I thin I’m with you on the tomato
Ohhh… that garlic baguette looks awesome. I totally wouldn’t mind the garlic breath.
You’ve made it Jaden! I mean being on Oprah List!!!! Congratulations once again!!!
i’m also a lazy baker hahaha.. and this one is definitely for me!!!
So – seriously, can you make this in a kitchenaid? The mixing would be easier with that than with a wooden spoon, right?
awww you guys are no fun! trust me, it’s easier with a spoon. one spoon to wash vs. mixing bowl and attachment. there’s no hard work, it’s just mixing for 30 seconds.
OMG, OMG-you’re recognized by OPRAH!!!! You’ve made it to the big time hon! And you thought all those national morning news shows demos were big? HAH! Watch the traffic to your blog go sky high now! You go girl!! I can say I knew you when! I’m really excited for you!
The breads looks good too! But, damn, OPRAH!!!
Seriously, how much time did you save by not kneading?
I’m okay with a shortcut here and there but, dang, go buy a dough hook for the KitchenAid! Or just go to the store and BUY a baguette…
I love this! I make mini baguettes using the no-knead technique already, but have never put anything on it like this. So pretty, I can’t wait!
This is awesome! I am such a lazy, unable-to-follow-directions baker so this recipe is perfect for people like me. And you can tell Nathan that I think his pajamas rocks 🙂
Those look delicious and GORGEOUS. I love to bake but it’s too crazy around here most days with 3 preschoolers. This could be my new go-to recipe. Thanks!
Sorry another thought. Sometimes I cover bread with wax paper that has been oiled and then cover with towel to keep the warmth in. Maybe that would work better.
This bread looks amazing. I am trying it this weekend. I love to bake. Why use the towel? Especially if the dough is very sticky! Thanks so much for introducing the cookbook!
They look so amazing and festive! I love the addition of the olives! Such a different idea!
can you use a pizza stone for this recipe?
Amy – sure! preheat the stone
How COOl about Oprah, you are a rock star! 😀 I love the way this bread looks, fabulous!!
Gorgeous! These are going to be included on the charcuterie line up for my New Year’s dinner!
I saw the book in the store, wrote down the recipe, went home baked the bread and it was great. So now after reading the NY TIMES over the weekend, they touted the book – so mine is arriving today from AMAZON! My bread stuck to my towel too. I’m going to experiment a bit more – that upset me since a lot of my dough was left on the towel as well. I wonder why I had to even use the towel to begin with? OH well. I love to bake bread! Too bad I eat too much of it as well!
YUM! These look amazing! I used to love to make (and fuss with) homemade bread, but I have gotten lazy lately. I will definately try this recipe! Thanks for sharing, Jaden! 🙂 P.S. As usual, the photos are gorgeous!
This looks wonderful! You had me at “no knead.” I’d go for the olive.
This looks incredible – I love it with the garlic!! Yum.

domain: hobby


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Welcome to God’s Food Pantry in Somerset Kentucky!
This website is to help you keep informed about the Mission of God’s Food Pantry. We want this web site to provide you with the basic information about God’s Food Pantry as well as all current and future plans. We want to keep our public informed about any and all events that are sponsored by God’s Food Pantry with the understanding; everything we do is to raise money or food to help feed the people in need in Somerset and Pulaski County.
God’s Food Pantry’s Mission: Feed the hungry people of Pulaski County! There are a lot of families hurting in our community! Our mission is to help those people out until they can become self supportive.
Since 1978, God’s Food Pantry in Somerset, Kentucky has been helping to provide food for the hungry in our community. In the first year, (1978) the Pantry served around 2,000 clients and last year, (2012) the Pantry served over 16,000 clients.
The number of families needing help in our community continues to grow, and therefore, there is an ever growing need for food, donations, thoughts and prayers.
We need you! Can we count on you to help? We want to serve the people in our community that have fallen on hard times.
Make donations to:
God’s Food Pantry
119 South Central Avenue
P.O. Box #259
Somerset, Kentucky 42501
( We accept Cash, Checks, Credit Cards, and most other methods of payment)

domain: food


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To understand what’s wrong with California’s initiative process, all you need to do is look at Proposition 16 on the June 8 ballot. This outrageous measure is funded by more than $25 million from PG&E, and its sole purpose is to protect PG&E profits.
Voters must say no. If they do, it will show what’s right with the initiative process — and it could discourage other corporations from spending millions on transparently self-serving initiatives that in no way serve the public interest.
Proposition 16 is a constitutional amendment that would require local governments to win the approval of two-thirds of voters before providing electricity to residents through a local utility, as Santa Clara does, or instituting a “community choice” program. PG&E calls it the Taxpayers Right to Vote Act, arguing that, though many cities do hold elections to decide whether to get into the power business, citizens should be constitutionally guaranteed a say.
In reality, PG&E’s initiative would quash any such proposal. Requiring a two-thirds majority would discourage public officials fromeven attempting this kind of vote, especially in the face of a massive PG&E spending blitz.
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PG&E is capitalizing on mistrust of government and trying to convince voters that up is down. The company’s CEO, Peter Darbee, essentially admitted as much in a March 1 meeting with shareholders.
Asked why the company was sponsoring the initiative, Darbee referred to the 2006 battle in which it spent more than $11 million to prevent Davis, Woodland and West Sacramento from defecting to the Sacramento Municipal Utility District.
“So it was really a decision about could we greatly diminish this kind of activity for all going forward rather than spending $10 (million) to $15 million a year of your money to invest in this,” Darbee told the shareholders. “The answer was yes.”
If that wasn’t proof of the cynical intent of Proposition 16, look at the state finance reports: Not a single organization or person other than PG&E has contributed a penny to the campaign. PG&E has said it will spend as much as $35 million to pass the measure. The organized opposition, lacking a wealthy backer, has raised about $20,000.
If Darbee is looking for a cheaper way to hold onto his customers, here’s a suggestion: Instead of spending tens of millions of ratepayer dollars on political campaigns, PG&E could use that money to lower rates and find more sources of renewable energy — the main reasons cities consider breaking away in the first place.
But don’t hold your breath. And don’t miss the opportunity to send PG&E an unequivocal message by ignoring the barrage of misleading advertising and voting no on Proposition 16. The constitution of the state of California should not be for sale.


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Discover Juliet Lemonniers Alluring Style with Her Trendy Pantyhose Collection and Eye-Catching Boobs
Unveiling Juliet Lemonnier's authenticity through candid photos is a journey into the depths of the real Juliet. Beneath the surface of the glamorous actress, we discover a woman who is not afraid to show moments of vulnerability, embracing imperfection, and exhibiting unfiltered authenticity. Through these powerful images, we find the strength in self-acceptance and celebrate real women.
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Sporting Kansas City breaks out, overcomes penalties in Colorado (video)
Neither Colorado nor Sporting Kansas City had scored an open play goal ahead this season, something the defending champions rectified in the second half of today’s game in Commerce City, Colo. Two well-worked goals saw Graham Zusi and Benny Feilhaber score for the first time this season, with Dom Dwyer roofing a winner in stoppage time to send a 10-man Colorado to its first defeat of the season, 3-2.
Along the way, the Rapids were blessed with two more penalty kicks, running the team’s total to five on the season. Converting both his tries, Vicente Sanchez is up to a league-leading four goals, withthe Rapids having yet to score from anywhere but the spot.
Yet despite getting two kicks for the second straight week, the Rapids suffered their first loss of the season, with Kansas City’s wide play able to create each of the team’s second half goals. In the 50th minute, Paulo Nagamura fed Sal Zizzo down Sporting’s right flank, with the former Timber eventually playing through the six-yard box for Zusi. The U.S. international finished into an open net to make it 1-0.
In the 79th minute, it was Zusi (right, at MLS Cup) that started the final movement down the left, with Zizzo getting his second assist of the day when he headed down for Feilhaber. Though he need two chances to get around a diving Nathan Sturgis, Feilhaber’s goal equalized one minute after the Rapids’ second conversion.
But amid all those fireworks, the match’s key development looked like something that could have proven irrelevant. With five minutes left in regulation time, while pressuring Zusi on a ball coming out of the Sporting end, Marvell Wynne’s right foot came down on the attacker’s ankle, earning him a red card.
So close to the end of the game, Colorado should have still been able to kill off the draw. Instead, one minute into stoppage time, Zusi fed Dwyer in the left of the penalty area before this blast - what might be the best goal of the young striker’s career:
Sporting beat a very good San Jose team last week, but despite giving up two goals, this was the defending champions’ best performance of the season. There were points of this game, particularly in the first half, were Colorado was very good. Kansas City rode that out, though, got to half time even, and were eventually able to deflate a confident Colorado with Zusi’s goals. The first penalty was a bit of bad lack, the second one was fully Feilhaber’s fault, but the team overcame both. Between the attack’s awakening, the fight back, and three points on the road at altitude, this is a very impressive result.
Though the first three weeks of the season, we were left wondering what Sporting would look like once they moved on from their Champions League commitments. Though Dwyer, Aurélien Collin, and Chance Myers weren’t in today’s starting lineup, the team played more like last year’s champions than any Sporting squad that’s taken the field in MLS. Aside from the first half at home against Cruz Azul, this was the best Sporting team we’ve seen all season.
So consider the questions answered, even if the queries were more curiosities than serious. If you were wondering when the real Sporting Kansas City would show up, wonder no more.


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SEER is a measured ratio of the cooling output of your air conditioner over the season, divided by the energy consumed in watt-hours.
Different SEER Ratings
Air conditioners today have a SEER rating ranging from 14 to 21. The minimum value is being updated on a constant basis however by the government. As time goes on, expect the minimum efficiency rating to keep going up (which is a good thing!).
It’s important to note however that just because you buy a 14 SEER AC instead of a 21, that doesn’t mean you are buying the “bottom of the barrel” equipment.
Assuming you are replacing an old air conditioner, that new 14 SEER AC will be drastically more efficient than your old one.
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A great way to think of a good SEER rating is comparing it to the MPG rating on a car. If you floor the accelerator when your drive, it’s not going to be getting that 40mpg that’s on the sticker!
Other energy saving measures like setting your thermostat back when on vacation can help increase your overall savings.
Is a High SEER AC Worth It?
If you are looking to have the highest energy efficient unit possible, while also lowering your monthly energy bills, the a high SEER air conditioner may be worth it to you.
Although the up front cost of buying a high SEER air conditioner is higher than a lower SEER model, the unit is essentially capable of paying for itself slowly over time. Purchasing a high SEER air conditioner really comes down to your preference and budget.
It is important to note that installing a high SEER air conditioner with a low efficiency furnace or evaporator coil will essentially nix the high SEER value at all. If you are looking for maximum efficiency, you always need to replace your entire HVAC system together.
Looking To Upgrade?
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