Do the rumblings about Ballmer's close ties to former Seattle SuperSonics and Portland Trail Blazers executive Bob Whitsitt, as some league insiders believe, make Whitsitt destined to land in charge of the Clips in coming years?
The coach and president said there is a “50-50” chance the Clippers would either add someone from the buyout market or the Development League, a move that would require waiving someone else. The question came up because of an ESPN report Tuesday that the Clippers could be interested in forward Omri Casspi, waived last month by the Pelicans. While that move doesn’t appear likely, Rivers is keeping open the option of doing something. “We’re always looking at it,” Rivers said, adding, “We’re looking at everything.”
Arash Markazi: The Los Angeles Clippers have hired Dee Brown as Director of Player Programs. pic.twitter.com/ixDDupbVxT
Frank will be charged with reshaping the franchise’s front office, including building out the infrastructure of its scouting, sports science and long-term strategic planning, sources said. Clippers owner Steve Ballmer has committed to significant resources in staff and budget for those pursuits, sources said.
Marc Stein: Away from the Finals: ESPN sources say the Clippers intend to move Lawrence Frank from the bench to a high-ranking post in the front office.
October 24, 2021 | 9:41 pm EDT Update
Adam Wexler: With his 8th 3ptFGM, #Rockets @Jalen Green just set the franchise rookie record for 3ptFGM in a game. (Previous: Cuttino Mobley & Michael Dickerson with 7 – in the same game on Mar. 25, 1999 vs Raptors). Green has 28 pts (8-10 on 3’s), Rockets trail 104-90. @SportsTalk790
Lauren Rosen: Doc Rivers on Joel Embiid: “[His leadership is] so good. He’s been absolutely wonderful. Not just with his play but verbally, on the floor… And he’s in great shape too. The blocks that he’s having… we’ve got a 7-foot-1 guy doing eurosteps. It’s incredible watching him play.”
Mark Cuban is working on a program that would offer Mavericks fans a $50 credit each month of the season toward DirecTV Stream to reduce the cost of the only streaming platform that offers Bally Sports Southwest, he told The Dallas Morning News. The Mavericks’ owner is still working on details, but he said the franchise would first offer season-ticket holders the opportunity and then expand sign-ups to the first 10,000 fans total.
October 24, 2021 | 8:21 pm EDT Update
Scott Agness: Bucks guard Jrue Holiday (ankle sprain) is doubtful tomorrow vs Pacers. Brook Lopez (back soreness) and Donte DiVincenzo (ankle recovery) are out. No changes to the Pacers’ injury report. LeVert, Warren, Martin out.


The latest hot topic – or nine-day wonder – in the computer industry is videoconferencing. The pitch is that the larger the distance over which people wish to communicate, the larger the advantage in terms of time and money – especially when expensive flights would otherwise be involved. Even over local area networks, the ability […]
The latest hot topic – or nine-day wonder – in the computer industry is videoconferencing. The pitch is that the larger the distance over which people wish to communicate, the larger the advantage in terms of time and money – especially when expensive flights would otherwise be involved. Even over local area networks, the ability to see each other face to face is slowly being perceived as a logical progression. It seems like new technology now and demand is still scarce, but in a few years many network users will doubtless look back on simple text-based electronic mail with the same blank expression presently reserved for rotary telephones. There are, of course, a number of obstacles to be overcome for many companies before they can consider implementing real-time videoconferencing over a network. One of the largest of those obstacles would seem to be Ethernet’s lack of capacity.
Ethernet delivers 10Mbits per second, which is only just enough to deliver moving images down the line when using very heavy compression. If users want to put other traffic on the network, (which is likely, after all), then it becomes pretty prohibitive. Some work is being conducted into increasing network capacity by some IEEE committees, which are researching 100Mbps networking systems. One or two products have already rolled off the line, but the selection is limited. Asychronous Transfer Mode communications is another answer, but again few products have made it to the market and users of existing networks wanting to switch to Asynchronous Mode may not be able to preserve their existing investment. One company that claims to have the answer is Lannet Data Communications Inc, an Israeli firm which is getting its hooks into the UK market with a vengeance. Simultaneously setting up a UK office and signing up with Sun Microsystems Inc’s SunConnect, the firm has also conducted a series of industry seminars championing its network switching system, which can be programmed to give priority to live video data and other time-critical communications. The Tel Aviv-based firm is an independant member of the RAD Group, a collection of Israeli companies that has been doing some interesting performance enhancement work with networks. Lannet’s answer is, it claims, less costly than fast Ethernet, FDDI or Asynchronous Transfer Mode. It also offers the advantage of dynamic switching and cuts down the network traffic by using what Lannet calls virtual networks. The company says that simply by using a switching device users can reduce the amount of congestion on a network because every device can talk to every other device directly through the hub rather than talking through other machines. It also enables users to do away with physical port switching, where cables must be pulled and reconnected to hook up workstations to different ports.
By Danny Bradbury
With static and dynamic switching, users can do it all from a central console. The LANswitch system runs various shared networks through a 1.28Gbps backbone (CI No 2,334); this is over 12 times the speed of the fast Ethernet methodologies proposed by members of the IEEE committee. The backbone can handle any combination of Ethernet, Fast Ethernet, Token Ring, Asynchronous Transfer Mode or FDDI communications, and can set up multiple parallel sessions for users to communicate. The LANswitch is self switching, so that it breaks up packets into different-sized sections which are a standard 64 bytes long for Ethernet. The method for transmitting the packets to the relevant workstation is proprietary. One added feature of the switch is that when it’s concentrating more than one client down a wire, (to a file server, for example), and the buffer starts to fill up, the switch can send a signal to the workstations concerned telling them to wait up while it clears its banks. This way, fewer if any packets get dropped. It also prioritises various different inputs, so that video servers can be allowed to pull rank over normal local area network clients, for example. The virtual network feature allows user
s on different networks to be segregated, for security reasons. Lannet claims that this enhances performance by localising network traffic where possible. The virtual network is a subset of the whole, such as a workgroup, where communication is largely with other machines in the workgroup. Any client-server information or communications from workgroup to workgroup still goes up the hierarchy.
With the dynamic switching feature, users can be shunted in and out of the virtual workgroups at will from one point of control. The LSE-108 feeds eight ports through one 10Mbps line into the high speed backbone, and costs $2,000. The LSE-208 feeds the eight ports into two 10Mbps lines onto the backbone and will set you back $3,000. The $6,000 LSE-808 connects eight ports of 10Mbps each into the backbone. The firm also produces LHB/LHS 100Mbps hub-to-hub and hub-to-video server modules. Lannet like many others – is touting the products as compatible with Asynchronous Transfer Mode, meaning that customers could buy the hubs now and then bolt Asynchronous Mode products into them in the future, as and when they appear. This is quite probably true, although it is worth pointing out that none of the customers that have bought the four-month-old boards have tried it yet. As for Lannet, it will have its Asynchronous Transfer Mode products out in the first quarter of 1995. So if, in these essentially pre-Asynchronous Mode times, people want something closer to bandwidth on demand, (up to 10Mbps for a single workstation), then perhaps they should be coming to Lannet and companies like it. Lannet itself seems to be going through an adjustment phase at present, with profits plummeting 69% to 1.1m. Maybe its existing partnerships with SunConnect, along with others from IBM Corp, Hewlett-Packard Co and Welfleet Communications Corp will help see it through what seems to be a difficult period, and help it take advantage of this window in the networking world.


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In the beginning of the video, the singer thanked all of her fans for submitting their wonderful artwork. "Thank you for celebrating the 1 year anniversary with Grace! Congrats and thank you to winner *Annatar along with over 300 submissions. All artwork was seen, but could not fit in the video. Thank you again for the love, and as requested Zombie High has been released!"
Compiled by fanart featuring terrifying zombies and cartoonish writings, Grace's rapping is in full synchronization with the eye-catching images.
In 2016, Grace debuted with the single, "I'm Fine", and made an appearance on 'Unpretty Rapstar 3'. She followed that up with a Halloween themed album 'Trick or Treat'.
The singer is looking to show a more sophisticated image this year.
SEE ALSO: Artist You Need To Know: D.MEANOR

domain: entertainment


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Lists in Logic Pro X are an invaluable tool for editing, so why don't more people know about them? Matt Vanacoro gets to the heart of the matter...
Rather than run multiple instances of a virtual instrument to access multiple sounds learn how to use them in multi-timbral mode. Toby Pitman unravels the mystery behind how to set these up in Logic.
Logic has always been very strong in the MIDI department. Despite the introduction of advanced audio editing features in Logic 9, such as Flex Time, MIDI is still king of the hill and the easiest and
When you need to fine tune MIDI events or CC data don't zoom right into the Piano Roll or Hyper Editor... turn to Logic's Event List. To the uninitiated, The Event List can seem like a... well, numeri

domain: hobby


Innovate UK recently funded a project to develop split cycle engine technology, in effect, creating engines which are more efficient and better for the environment. Following the success of this research phase, a consortium including the University of Brighton and global engineering specialists Ricardo joined together to form the company Dolphin N2 to bring the products they had created to market.
The internal combustion engines they have designed rival fuel cells and batteries in their efficiency and produce near-zero emissions of harmful nitrogen oxide (NOx).
The company has recently been bought by FPT Industrial, a leading manufacturer in industrial vehicles, and will likely be used to make long-haul trucks more efficient and cleaner.
Simon Brewster, CEO of Dolphin N2 said “We knew the technology had world-leading efficiency, but it was the research at Brighton that also showed incredibly low levels of NOx emissions. Without this discovery, the technology could still be seen as a dirty engine – with it, it can compete side-by-side with so-called zero emission power, except that our engine is cheaper of course.”


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The Bachelor In Paradise star announced the news of her break-up from Jarrod in a heartfelt Instagram post yesterday, asking that her followers respect her privacy during the difficult time.
Although she didn't reveal the why for their break-up, one of her followers commented she spotted Keira at the airport with another man.
"I saw her today on a flight with a new man," they commented.
Keira quickly responded: "No, you didn't I was by myself WTF."
Yesterday, the reality star broke news of their split on social media: "It is with a very sad heart but I have to let you all know that Jarrod & I have split up … I’m sorry if anyone is disappointed or if I have let anyone down. Please respect our privacy as this is a very hard time for me."
The pair dated for nine months after meeting on Bachelor in Paradise.

domain: news


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Addressing Inequities In Our Communities
When Colombia declared COVID-19 a health emergency, Project HOPE redirected its efforts and a portion of grant funding to work with the Ministry of Health, Departmental Health Institute and local hospitals to train healthcare workers and non-medical staff, conduct COVID-19 screenings and distribute personal protective equipment (PPE).
- People screened for COVID-19: 5,616
- Healthcare workers trained: 94
- Non-medical staff and local volunteers trained in hygiene promotion, infection protection and control, and contact tracing: 238
- Health consultations provided: 7,543
- PPE distributed: 415+ full sets, 1,500 gloves and 500+ protective lenses


MATEC Web Conf.
Volume 251, 2018VI International Scientific Conference “Integration, Partnership and Innovation in Construction Science and Education” (IPICSE-2018)
|Number of page(s)||8|
|Section||Modelling and Mechanics of Building Structures|
|Published online||14 December 2018|
Methods for calculating the reinforcement of concrete slabs with carbon composite materials based on the finite element model
Moscow State University of Civil Engineering, Yaroslavskoe shosse, 26, Moscow, 129337, Russia
* Corresponding author: email@example.com
In this article, a method is proposed for calculating the reinforcement of concrete ceiling slabs with carbon composite materials based on the finite element model in the computer program SCAD Office PC. This method allows the most complete and accurate representation to be obtained of the structure stress-strain state before and after reinforcement with composite materials. Therefore, it allows high-quality designing and reduces the cost conducting calculations and tests on a large scale. The design values are taken from the initial data, and include conclusions based on the results of analysis of the technical state of the structures and drawings from the calculation section of the CS (reinforced concrete structures).
© The Authors, published by EDP Sciences, 2018
This is an open access article distributed under the terms of the Creative Commons Attribution License 4.0 (http://creativecommons.org/licenses/by/4.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.


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Late Night Alumni is a side project headed by famous DJ Kaskade (far left in the above picture) and includes musicians Finn Bjarnson, John Hancock, and vocalist Becky Jean Williams. They’ve experimented across genres including dance, trance, and lounge/chillout. Their newest single, “You Can Be The One”, is out on iTunes.
However the song I am really into is their jam “Another Chance” where Kaskade definitely comes to the forefront and is complemeted by Becky Jean’s smooth vocals. Its catchy hook make it a definitive party anthem. Unfortunately, you can’t find this tune on iTunes but you can find it elsewhere in cyberspace.
Here’s “Another Chance” by Late Night Alumni (Kaskade’s Homage to Roger Remix)
b do c

domain: artistic


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Following the menace of oil theft in the country, the Minister of Petroleum Resources, Mrs. Diezani Alison-Madueke, yesterday met with representatives of the Nigerian Navy, Nigeria Police Force and Nigeria Maritime Administration and Safety Agency in order to re-strategise and curb the challenge.
The meeting, according to the minister, is to aggressively tackle the scourge that is threatening the nation’s economy from different directions.
The minister, who disclosed this to journalists after the meeting with stakeholders in Abuja, however, noted that there has been a decline in incidents of oil theft in the last on year.
Her words: “In the last one year, with the oil stakeholders working together, we have been able to reduce the incidents of crude oil theft.
“But as it continues to be a menace in our country, and it affects, of course directly, our economy. I think it has become necessary for stakeholders to come together and re-strategise on what to do to ensure that we focus on a very robust and aggressive manner on this particular scourge that is directly affecting our economy in more ways than one.”
The minister revealed that following the discussions of the meetings she had been holding with the stakeholders, short and medium term implementable actions were underway.
She said: “This is just one of the series of meetings and discourse being held over this period of time and will continue to be held. And very robust and implementable actions are coming out of this discourse and they will cover the short and medium terms.”
Madueke, who noted that the ministry would engage more stakeholders from within and outside the country in further discussions, added that government would always inform the public on the matter.
She said : “We expect to see aggressive and fairly quick results out of some of the actions. Others, of course, we’ll look at the medium and long term for the country in terms of production of our core and critical national assets in the oil and gas sector.
“So, we will continue with this discourse. We will expect to update the public with many briefs as we go along and we will also continue to engage more and more stakeholders in the various aspects of this particular incident, some of those will be international stakeholders as well.”
The minister added that “the issue of crude oil theft and pipeline vandalism is not a surface issue that can be addressed with superficial projects. It is actually a very complex issue that has gone on for many years and it does have to be addressed from many angles.”


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This page is being developed. Shareholders please send in your recipes!
Simple Arugula Salad Peel off arugula leaves from stems and place in a bowl. Drizzle fresh lemon juice and good olive oil over leaves. Add a sprinkling of good kosher type salt. That’s it! For a bit of sweetness you can also drizzle a bit of good balsamic vinegar. I highly recommend Williams-Sonoma’s 25 year Barrel-Aged vinegar. Beware! It is so sweet and good I could drink that stuff! I also like to sprinkle on a bit of Reggiano cheese when I have it.
Arugula Pesto (Makes 1 heaping cup)
2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt
1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
3b Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.
Pasta with Arugula (submitted by Elizabeth Steininger, shareholder)
1/4 # of bacon, finely chopped
1 T olive oil
1 medium onion, finely chopped
3 large garlic cloves, finely chopped
1 c plain yogurt (I use the lowfat)
1/2 c drained oil-packed sun-dried tomatoes, finely chopped
8 c arugula, coarsely chopped
1 # campanelle pasta
1/2 c grated parmesan and additional for serving
1 T basil pesto or 1/4 cup fresh basil
Cook bacon iin oil in a heavy skillet over medium low heat, stirring occasionally, until browned and crisp (6-10minutes). Transfer bacon to paper towls to drain. Add onion, garlic and 1/4 t each of salt and pepper andcook, stirring occasionally until onion is softened and lightly browned (about 8 minutes). Stir in yogurt, tomatoes and bacon and simmer until slightly thickened (2-3 minutes. Add arugula and cook until just wilted (2-4 minutes)
Meanwhile, cook pasta in a pot of well salted boiling water until al dente. Reserve 1 c cooking water , then drain pasta.
Add pasta and cheese to skillet and toss with sauce. Thin sauce with some of reserved cooking water, then stir in pesto or basil. Yummy!
Simple Asparagus Salad
1 lb. asparagus
2 zucchini, about 6”
4 T. extra-virgin olive oil
2 T. fresh lemon juice
1 clove garlic, minced
1 t. honey
Salt and pepper, to taste
¼ C. parmesan cheese, shaved
2 T. toasted pine nuts (opt.)
1. Boil a large pot of water and blanch the asparagus. When cool, slice the asparagus on the diagonal into 1 to 1 ½ inch pieces.
2. Shave the zucchini into long strips with a vegetable peeler. Place the asparagus and zucchini in a large salad bowl.
3. In a separate bowl, whisk together the olive oil, lemon uice, garlic, honey, salt & pepper. Pour over the vegetables and toss.
4. Garnish with the Parmesan shavings and pine nuts, if desired.
Serves 6 as a side salad.
Asparagus with a Fried Farm Egg and Truffle Salt
1 ½ lbs. asparagus of any thickness
2 large eggs (from the farm if possible!)
2 T. unsalted butter
Black truffle salt (try Valley Cheese & Wine or Williams- Sonoma or just use the best salt you have)
Freshly ground pepper
1. To trim the asparagus, hold each spear horizontally between both hands and bend it. It will snap naturally at the point at which the spear becomes tough. Discard the tough end.
2. Crack each egg into a small custard cup or bowl.
3. Bring a large pot of salted water to a boil. Add the asparagus and boil until crisp tender, about 3 minutes. Lift the spears out with tongs and drain. Working quickly so the spears stay hot pat them dry and divide them between 2 salad plates. Put 1 teaspoon of butter on each portion and toss with your hands until the butter melts and glosses the spears. Season with truffle salt.
4. Heat a large nonstick skillet over moderate heat. Add the remaining 4 teaspoons butter. When it begins to sizzle and foam, carefully slide the eggs, one at a time, into the skillet, and reduce the heat to moderately low. Cook until the whites are set but the yolks remain runny, about 2 minutes. Adjust the heat so the butter browns lightly but does not burn.
With a nonstick offset spatula, flip the eggs over, browned side up,
onto the asparagus. Spoon any butter from the skillet over the eggs.
Season the eggs with truffle salt and several grinds of pepper. Serve
Classic Basil Pesto (makes 1 cup)
2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
the basil in with the pine nuts, pulse a few times in a food processor.
(If you are using walnuts instead of pine nuts and they are not already
chopped, pulse them a few times first, before adding the basil.) Add
the garlic, pulse a few times more.
Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
Beans, Green and Yellow Wax:
Pickled Yellow Wax Beans with Fresh Dill
1 pound yellow wax beans, as straight as possible
1 cluster fresh dill flower heads
1 large garlic clove, halved lengthwise
1 small dried red chile
1 ½ cups white wine vinegar (I used plain distilled vinegar)
1 ½ cups water
1 tablespoon kosher or sea salt
Fill a canning kettle with enough water to cover a 1 qt. canning jar. (I use pint jars). Bring water to a boil. Put a new canning lid in bowl and pour boiling water over to cover.
Wash beans, remove the tips, cut to fit the jars if needed. Fill the jar with the beans, dill garlic, and chile, packing the beans in tightly but neatly.
Put the vinegar, water, and salt in a small saucepan and bring just to a boil, stirring to dissolve the salt. Ladle the hot liquid into the jar, leaving ½ inch of headspace. Wipe the jar lid clean, top the jar with warm lid and screw band. Close tightly.
Place jar in canning kettle making sure that the boiling water covers the jar. Return the water to a boil and boil for 10 minutes. Remove the jar from the water to cool. As the jar cools you should hear a “pop” which indicates that the lid has sealed. For best flavor store sealed, unopened jar for 1 month. Refrigerate after opening.
Taken from Eating Local by Janet Fletcher
Beet & Swiss Chard Salad
Not only is this salad nutritious and delicious, but it is beautiful as well. The reds and greens will make it a great Christmas dish for your holiday table. Orange Vinaigrette A mixture of fresh squeezed orange juice, good olive oil, cider or red wine vinegar, fresh parsley, oregano and/or thyme, orange zest, and salt & pepper to taste.
Roasted Root Vegetables Beets, carrots, winter squash, turnips, onions, etc. (Any vegetable singly or any combination. I love the color the beet juice gives to the other vegetables!)
Cut vegetables into large bite-sized pieces and place in a casserole dish or roasting pan. Drizzle with olive oil and balsamic vinegar. Sprinkle with kosher salt. Roast in 400 degree oven for 40 to 60 minutes. Stir occasionally. Enjoy!
Stir-Fried Bok Choy with Shrimp and Oyster Sauce
2 Tblsp. chicken broth
1 Tblsp. oyster sauce
1 ½ tsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. toasted sesame oil
1 tsp. Chinese rice wine or dry sherry
1 Tblsp. plus 1 tsp. peanut oil
½ pound medium shrimp (21 to 25 count), peeled, deveined, and patted dry
Kosher or sea salt
2 slices fresh ginger, ¼ inch thick, peeled and smacked with a cleaver or the side of a chef’s knife
1 large clove garlic, sliced
½ fresh red chile, optional
1. Separate the bok choy leaves from the white ribs. Tear each leaf into 2 or 3 pieces. Halve the ribs lengthwise, then cut crosswise into 2-inch pieces.
2. In a small bowl, whisk together the broth, oyster sauce, soy sauce, cornstarch, sesame oil, and rice wine.
3. Heat a large wok over high heat until a drop of water sizzles on contact. Add 1 teaspoon of the peanut oil and spread the oil around the bottom of the wok with a spatula. Add the shrimp, season with salt, and stir-fry until they turn pink but are not completely cooked through, 1 to 2 minutes. Transfer to a plate.
4. Add the remaining 1 tablespoon of peanut oil to the wok and spread the oil with the spatula. Add the ginger and cook for about 30 seconds to release its fragrance, then add the bok choy stems, garlic, and chile. Stir-fry, adjusting the heat to prevent scorching, until the bok choy begins to soften, 2 to 3 minutes. If the stems are quite thick, you may need to add a tablespoon or two of water and cover the wok briefly to complete the cooking, but do not overcook; the stems should remain firm to the tooth.
5. Stir the oyster sauce mixture to recombine and add to the wok along with the bok choy leaves. Stir-fry until the leaves begin to wilt, less than a minute, then add the shrimp and stir-fry until they are fully cooked. Transfer to a warmed platter and serve immediately. (Recipe taken from Eating Local by Janet Fletcher)
1 bunch of broccoli
Many options here
Olive oil, butter, flax seed oil, or mayonnaise
Lemon zest or juice, balsamic vinegar
Toasted almonds, toasted sesame seeds
1 Rinse out well your broccoli, and break into large, bite-sized florets. Cut off the stem and peel off the thick skin around the stem. Quarter or halve the stem lengthwise.
2 Bring 3/4 to 1 inch of water to a boil in a saucepan with a steamer. (Note that is you don't have a steamer, you can simply put the broccoli directly into an inch of boiling water.) Add the broccoli to the steamer and cover; reduce heat to medium and let cook for 5-6 minutes. The broccoli is done when you can pierce it with a fork. But be careful not to overcook the broccoli. As soon as it is pierce-able, remove from heat, place in serving dish.
3 Dress to taste with butter, olive oil, flax seed oil, mayonnaise, lemon zest or juice, balsamic vinegar, toasted almonds, or sesame seeds.
(taken from simplyrecipes.com)
Broccoli Bacon Salad
2 large bunches raw broccoli, cut into small flowerets (or
your bag of broccoli-ettes)
1 lb. bacon, cooked and crumbled
2 C. grated cheddar cheese
½ sweet onion, finely chopped
½ C. sugar
2 T. wine vinegar
1 C. mayonnaise
Mix mayonnaise, sugar and vinegar together. Add onion and cheese. Pour over broccoli and stir until broccoli is lightly coated. Chill a few hours. Before serving, stir in bacon pieces.
Brussels Sprouts: Brussels Sprouts with Caraway and Lemon Zest
1 pound small Brussels Sprouts
1 ½ Tblsp. Unsalted butter, more if desired
1 tsp. freshly grated lemon zest
1 tsp. caraway seed*
Kosher or sea salt and freshly ground pepper
1. To trim the Brussels sprouts, peel off any loose or discolored outer leaves from each sprout and slice across the base to remove any dried or browned flesh. Cut a ¼-inch deep slit in the base so the spout cooks more quickly.
2. Bring a large pot of well-salted water to a boil over high heat. Add the Brussels sprouts and cook until they are tender when pierced, 8 to 10 min. (Remove one and cut in half to be sure.) Drain, then return to the hot pot. Place the pot over moderate heat and shake until the sprouts are completely dry.
3. Add the butter, lemon zest, and caraway. Season highly with salt – Brussels sprouts need a lot – and pepper. Stir until the butter melts, then serve immediately. Serves 4
*If you have a mortar and pestle, pound the caraway lightly to release more of its perfume.
(Recipe taken from Eating Local by Janet Fletcher)
Cabbage: Homemade Sauerkraut (makes approx. 1 quart) . The rule of thumb ratio is 1 ½ teaspoons salt per pound of cabbage.
Remove any damaged outer leaves from:
1 large, firm, green or red cabbage
Cut the cabbage in half and remove the core. Cut the halves into quarters and slice the quarters as thin as possible. You should have about 5 cups of shredded cabbage. Put the shredded cabbage into a bowl with:
3 ½ teaspoons sea salt (regular salt works fine)
1 teaspoon caraway seeds (optional- I add it when I serve it if I want to.)
Thoroughly work the salt into the cabbage with your fingers until the cabbage begins to release juices. Pack the cabbage into a non-reactive container, such as a 2 quart glass jar. (Glass or a ceramic crock works great.) Press the cabbage down as you are packing it in. There should be enough liquid to cover the cabbage. If not, top it up with a brine made from
1 cup filtered water
1 Tablespoon salt
Place a weight over the cabbage to keep it submerged under the brine. (A water filled plastic bag works well.) Cover the jar loosely with a dish towel. Let the cabbage ferment at room temperature for 1 week or so. (You will smell it!) Remove any scum that may appear on the surface of the brine. At this point taste the sauerkraut. If you like the flavor, remove the weight, cover the jar, and refrigerate. Otherwise, let it continue to ferment until it reaches the desired flavor. The sauerkraut will keep in the refrigerator for up to 6 weeks. Alice Waters, The Art of Simple Food, pg. 297
( I love to serve sauerkraut warmed with chunks of Kielbasa sausage seasoned with a bit of caraway seed.)
Napa Cabbage Coleslaw Combine 1 small head Napa Cabbage, shredded; 3 carrots, shredded; 1 bunch green onion, thinly sliced; 1/4 C. coarsley chopped fresh cilantro. Ina separate bowl, combine 2 T. fresh lemon juice, 1 T. vinegar, 1 t. sugar, 1 T. sesame oil, 1/2 t. Tobasco, and 1/3 C. olive oil. Pour over vegetables and top with 1/4 C. toasted sesame seeds.Carrots:
Grilled Carrots with Fresh Thyme
1 lb. slender carrots, well scrubbed but not peeled
1 Tablespoon extra virgin olive oil
2 teaspoons finely minced fresh thyme (optional)
Kosher or sea salt
1. Prepare a moderate charcoal fire for indirect grilling.
2. Leave carrots whole or cut to make a uniform size.
3. Put the carrots on a platter, drizzle with the olive oil, and then roll the carrots to coat them lightly and evenly. Season with thyme and salt.
4. Place the carrots over indirect heat, cover the grill and cook, turning occasionally, until the carrots have softened, about 20 min. For the final minute or so of cooking, uncover and move the carrots directly over the flame to char them slightly. Serve hot.
Taken from Eating Local by Janet Fletcher
Collard Greens: Kennedy's Collards Saute onions and tomatoes in good quality oil of your choice. Add a bit of Worcestershire sauce and mustard. Once onions and tomatoes are cooked down a bit, add a small can of tomato sauce and continue simmering. While simmering, add the collards. (Strip the center vein either by hand or with a knife. Roll the leaves and slice into strips.) Put the greens on top of tomato base and once they've wilted down mix them in. Sandy Rom
Baked Eggplant Italiano
4 to 6 small, or 2 large eggplants
3 T. olive oil
6 cloves garlic, thinly sliced
1 C. fresh basil leaves
2 C. marinara sauce (spaghetti sauce will do)
1 C. grated mozzarella
1/4 grated Parmesan
freshly ground black pepper
1. Preheat broiler. Slice eggplant thinly. Place on a baking sheet and brush both sides lightly with oil. Broil until light brown, turning once, about 7 minutes per side.
2. Preheat oven to 350 degrees. Coat a 9 x 13" pan with oil. Alternate layers of eggplant, garlic, basil, several spoonfuls of marinara, mozzarella, and pepper to taste. Repeat until all ingredients have been used. Top with Parmesan cheese.
3. Bake for about 30 minutes, until bubbly and light browned.
Eggplant and Roasted Red Pepper Stack
1 T. olive oil, plus more for frying
1 clove garlic, minced
1 large handful kale, Swiss chard or spinach
1 eggplant, sliced into discs about 1/2 inch thick
fresh lemon juice
2 c. cooked rice, couscous or quinoa
1 small handful of basil, finely chopped
1 roasted red pepper, cut into quarters
Heat olive oil in a large skillet and add garlic, cooking until just
golden. Add kale and cook until tender, about 10 min. Place cooked
kale in a bowl and set aside.
2. Heat enough olive oil to just cover the bottom of the skillet and add eggplant discs. Cook until golden brown, about 10 min., then turn them over to cook the other side, adding more olive oil if necessary. Remove eggplant to a plate, sprinkle it with lemon juice, salt and pepper to taste, and set aside.
Mix cooked rice, kale, basil, salt and pepper and egg together. Form
into four cakes and add to the skillet, cooking until they are crispy
and golden on the outside and heated through.
If you like, briefly reheat the eggplant in the skillet, and also the
red pepper. Place a rice cake in the center of the plate and top with
eggplant slices, then red peppers and then basil for garnish. Serve
Place a good sprig of fresh stevia and mint in a 1/2 gallon pitcher of water. Add the juice of a fresh lime. Chill and enjoy!
RoastGarlic Cut off the top of the garlic bulb just enough to expose most of the garlic cloves. Place garlic bulbs on a tray or pan (I use a small cast iron skillet), drizzle olive oil over the top and sprinkle on kosher salt. Roast in a hot 400 degree oven for 30 to 40 minutes or until the cloves caramelize to a beautiful brown and start to pop out of their skins.
Greens: Spinach, Beet Greens, Swiss Chard, Arugula, Kale, Mizuna, Tatsoi, etc.
All of these greens can be eaten fresh in salads, mixed or on their own. My favorite way to cook them is to wash them, cut out any large stems, cut into large pieces and still wet with water, wilt them in a warm skillet. If the pan is too dry add a little water. Cook until just barely wilted. Serve warm with butter and salt & pepper, or good olive oil, balsamic vinegar, or lemon. Delicious!
Farm Fresh Green Smoothie
Pack half of your blender with spinach and/or kale or any fresh greens. Add a bit of ice. Toss in half of a frozen banana, some sliced apple, orange, mango, berries or some frozen fruit of your choice. If you like your smoothies really sweet add some fruit juice such as apple cider, lemonade or orange juice. Cover with cool water, blend well. Drink up and feel the power serge of all of those fresh, raw enzymes, vitamins and nutrients energize your body!
1 bunch of kale, broken into small, uniform pieces
Olive oil, salt, spices, apple cider vinegar or lemon juice
Put pieces of kale in big container with a lid. Add about 1-2 tbsp of olive oil, a few dashes of salt and any other spices you enjoy. Add ~1-2 tsp of apple cider vinegar or lemon juice. Put on the lid and shake the container so the kale pieces are coated evenly.
Set kale pieces on a baking sheet, evenly distributed. Bake at 350-400 degrees F for 8 – 12 minutes. Don’t leave the oven. Watch these closely. When they are crisp, they are done.
(Kale Soup) Zuppa Toscana Soup
1 lb. spicy Italian sausage – crumbled
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes – scrubbed clean, cubed
2 garlic cloves – peeled, crushed
1 med. onion – peeled, chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
salt and pepper – to taste
Brown sausage in a pan over medium-high heat, breaking up into small pieces as it cooks. Drain sausage and set to the side. Place broth, water, garlic, potatoes, and onion in a pot. Simmer over medium heat until potatoes are tender. Add sausage to the soup. Simmer for 10 minutes. Add kale and cream to pot. Season with salt and pepper. Heat thoroughly.
Tuscan Kale Salad
4-6 cups Tuscan kale, loosely packed, mid ribs removed
juice of 1 lemon
3-4 tablespoons extra-virgin olive oil
2 cloves garlic, mashed
salt & pepper, to taste
hot red pepper flakes, to taste
2/3 cup grated Pecorino Toscano cheese (Rosselino variety if you can find it) or other flavorful grating cheese such as Asiago or Parmesan)
1/2 cup freshly made bread crumbs from lightly toasted bread
1. Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. (I love to use our dried Bulgarian carrot peppers dried from our fall season. Watch out! A little goes a long way!)
2. Pour over kale in serving bowl and toss well.
3. Add 2/3 of the cheese and toss again.
4. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese.
Leeks: Vichyssoise - Cold Leek and Potato Soup (serves 8)
The proper French pronunciation is "vee shee swahzz”
3 or 4 leeks, peeled, cleaned and chopped
2 T. butter
2 T. extra virgin olive oil
4 potatoes, peeled and chopped
6 C. chicken stock
Several sprigs of thyme tied together
1 C. heavy cream
Sea salt and pepper
Finely chopped chives and sour cream for garnish.
Sauté leeks until soft in butter and olive oil. Add potatoes and s tock, bring to a boil and skim. Add thyme and simmer until all vegetables are soft. Let cool. Remove thyme. Puree soup with a handheld blender. Chill well. Blend with cream until frothy. Season to taste. Serve in chilled soup bowls and garnish with chives and sour cream if desired.
Adapted from Nourishing Traditions by Sally Fallon
Elegant, deep green, feathery leaves have a mild yet tangy flavor. This tender green leaf lettuce makes an excellent mix for salads and soups. Mizuna is generally mixed with other lettuces to enhance the appearance, flavor, and nutritional value of salad. The leaves can be added to soups, add the shredded leaves at the end of cooking; the heat of the broth will cook them sufficiently. Mizuna is also excellent added to stratas and quiche. I think we will stir-fry our mizuna with the bok choy this week. I will add some sesame or peanut oil, soy sauce, ginger, garlic and a bit of dried chile peppers that we dried from our fall season. Remember those small orange Bulgarian Carrot hot peppers last year? We have been enjoying them in many of our soups and sauces this winter!
Muskmelon: (Cantaloupe, Charentai, etc.) Musk Melon Milkshake
1 medium sized Musk Melon
2 cups Chilled Milk
8 tbsp Sugar (I would use honey)
4 Scoops of Vanilla Ice Cream (Optional)
Peel, deseed and chop the melon. Blend the pieces with Sugar in the food processor. Now add the other ingredients and blend until smooth. Pour into glasses and serve.
Mustard Greens: Spaghetti with Mustard Greens, Garlic and Bread Crumbs
1/3 pound spaghetti
1/4 cup extra virgin olive oil, more as needed
1 large clove garlic, minced
1/2 cup bread crumbs, preferably homemade
a couple of shakes of red pepper flakes, or to taste
wild mustard greens, a couple of large handfuls, or about 1/2 pound
salt, freshly ground black pepper
freshly grated parmesan cheese
1. Put 1/8 cup of olive oil into a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden. This will take about five minutes or so. Remove and set aside.
2. Boil the pasta in salted water in another pot.
3. Meanwhile, add the remaining 1/8 cup of olive oil to a skillet over medium-low heat. Add the mustard greens and toss well. Sprinkle with salt and pepper. Add the garlic and bread crumb mixture and mix well.
4. When the pasta is cooked, drain, reserving a little of the water. Toss pasta in the skillet with the mustard greens. If necessary, add a little of the pasta water. Adjust seasonings and serve with freshly grated parmesan cheese. http://ciaochowlinda.blogspot.com/2009/04/foraging-for-wild-greens.html
MustardGreensStir-Fry 1/2 C. thinly sliced onions 2 cloves garlic, minced 1 T. olive oil A good bunch of mustard greens, washed and torn into largpieces 2 to 3 T. chicken broth or vegetable broth (optional) Salt & Pepper 1/4 t. dark sesame oil In a large saute pan, saute onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Cooked Wild Mustard Greens
Coarsely cut up wild mustard greens and place in pot of salted boiling water. Boil for 10 to 15 minutes depending on how tender the greens are. While boiling add some fresh grated nutmeg. Drain. Drizzle with good olive oil and season with salt and pepper. You could use lemon juice and sautéed garlic.
1/2 lb. small, whole okra per person
Salt & Pepper to taste
Preheat the oven to 450 F. Coat a shallow baking dish with olive oil, add okra, and season to taste. Give the okra one quick toss with olive oil, and put them into the oven. Bake, stirring every 5 minutes. Serve hot out of the oven. (These can also be placed on the barbeque grill. Yum!!)
French Onion Soup
6 large red or yellow onions, peeled & thinly sliced.
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
1/2 cup of dry vermouth or dry white wine (I don't use it)
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese.1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help with the carmelization.
2 Add garlic and sauté for 1 minute. Add the stock, vermouth or wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.
3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.
Yield: Serves 4-6.
To roast peppers simply place whole peppers under the broiler for several minutes until bubbly and black, turn to roast on all sides. Place charred peppers in a brown paper bag to cool. Peel off the charred skin.
Anaheim Chili Casserole
8 large Anaheim Chiles (or more if small), roasted and peeled
1/2 lb. Monterey Jack cheese
1 1/2 C. Cheddar cheese, grated
1/4 t. salt
1/4 C. flour
3/4 C. milk
Preheat oven to 350 degrees. Take each pepper and carefully cut a lit down the side. Remove seeds (wear gloves as the seeds will burn!) Take the Monterey jack cheese and cut it into strips. Gently insert cheese ito the peppers. Spread the greated cheddar cheese evenly over peppers. Combine the eggs and flour together in a small bowl and beat until smooth. Add the milk and salt. Pour the egg and flour mixture carefully oer the peppers. Bake uncovered for 35 minutes until lightly browned. (Stab knife into casserole, it should come out clean.) Cool before serving.
Watermelon Radish Salad with Avocado Vinaigrette
1 shallot, finely diced
1 ½ T. fresh lemon juice, more if needed
1 ½ T. white wine vinegar
1 avocado, diced
¼ C. extra-virgin olive oil
2 heads romaine lettuce, dark outer leaves cut into ½ inch pieces
1 watermelon radish, thinly sliced
¼ C. fresh cilantro
In a small bowl, stir together the shallot, lemon juice, vinegar, and a pinch of alt. Gently stir in the avocado, season with salt, and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil to make a vinaigrette.
In a large bowl, combine the romaine, radish, and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and additional lemon juice. Transfer to individual plates. Serve right away.
Cooking from the Farmers Market (Williams Sonoma)
Butter Glazed Radishes (Molly Stevens All About Braising)
2 bunches small radishes (about 1lb)
2 T unsalted butter
1/3 c chicken stock
Trim roots and greens off radishes. Soak radishes in cold water for 15 minutes, drain, and scrub. Cut any large ones (> 1" in diameter) in half.
Put the radishes in large skillet over medium heat, add butter, stock, sugar, salt, pepper; bring to a simmer.
Cover, lower heat, braise about 20-25 min until you can pierce easily with skewer.
Remove lid, shake pan to move radishes around, simmer 5 min or so until liquid glazes radishes.
Sweet Pickled Daikon Radish 1 C. rice vinegar 1 C. water 1C.sugar 1/4 t. turmeric 1 lb. daikon radish 1/4 C. kosher salt In a small saucepan over medium heat add the vinegar, water, sutar, and turmeric. Bring to a boil stirring to dissolve the sugar. Remove from heat and allow it to cool. Meanwhile, peel the daikon radish and slice into 1/4 inch thick rounds. (If your daikon is very large, slice the rounds into semicircles.) Place in a colander with salt and mix well. Place the colander over a bowl and let drain for 1 hour. Rinse the salt off with a couple of changes of water and dry the daikon well. Put into a sterilized glass jar. Pour the cooled brine through a coffee filter (or a cheesecloth lined strainer) into the jar to cover the radish slices. Refrigerate at least 4 hours, preferably overnight. Will keep for about 2 weeks.
Bob's Bleu Cheese Salad Dressing 6 ounces good Bleu Cheese, chopped
½ C. sour cream
½ C. heavy cream
1 T. fresh squeezed lemon juice
½ t. kosher salt
½ t. freshly ground black pepper
3 to 4 dashes of Worcestershire sauce
Mash ½ of the bleu cheese and stir with the rest of the ingredients until smooth, then crumble in the remaining blue cheese. (I added a bit of our silky goats milk to thin it out a bit.) Superb!!
Contributed by Bob Howald of Valley Cheese & Wine
Ceasar Salad Dressing 1 large garlic clove, chopped
¼ cup or more excellent olive oil
1 large egg (if using raw eggs be sure to use a reputable source! I never hesitate to use our fresh eggs raw.)
Freshly ground black pepper
Juice from 1 lemon
Worcestershire sauce (a dash or two)
2 or 3 Anchovy fillets, minced
2 T. freshly grated Parmigiano Reggiano cheese
Mix well together. (I use my cuisanart.) I use mostly the hearts of the romaine lettuce torn to bite sized pieces. I put a generous handful of additional grated reggiano over the leaves and toss the dressing in. Top with homemade crisp croutons and watch this salad disappear! (Taken from Cooking at Home with Julia Child & Jacques Pepin)Sorrel:
Olga's Sheep Sorrel Russian Soup
3 - 4 Potatoes
1 medium Onion
Salt & Pepper
Saute the carrot and onion in a bit of olive oil. Bring broth or water and bay leaf to a boil, add potatoes. Cook for 5 minutes. Add sauteed carrots and onions, continue to cook for 2 to 3 minutes. Add sorrel and cook for an additional 3 to 4 minutes. Add salt, pepper and any other spices you prefer.
Before serving, chop one boiled egg into your soup bowl. Add soup. Top with a dollop of sour cream if desired.
Sorrel Mashed Potatoes
1 ½ pounds baking potatoes, peeled and sliced
4 T. unsalted butter
A bunch of sorrel, tough ends trimmed, leaves torn
¾ C. milk
¾ t. salt
In a medium saucepan, combine the potatoes with salted water to cover. Bring to a boil, reduce to a simmer, and cook until the potatoes are fork tender. Drain and return them to the pan. Meanwhile, in a medium skillet, melt 2 T. of the butter over low heat. Add the sorrel and cook, stirring occasionally, until it’s very tender and soft, about 4 min. With a potato masher, mash the potatoes with the milk, salt, and remaining 2 T. butter. Stir in the melted sorrel and serve. The Beekman 1802 Heirloom Cookbook, pg. 30
Alfalfa Sprout Sandwich Try a good whole grain bread with a great sandwich spread, heaps of alfalfa sprouts, avocado slices, fresh cucumbers, sliced peppers and if you are carnivorous like me some great bacon.
Chilled Wilted Tatsoi Salad with Sesame-Ginger Dressing
(Makes about 2 servings, recipe adapted from Big Oven, who got it from the New York Times.)
10-12 ounces Tatsoi leaves
sesame seeds, for garnish (I used a mix of black and white sesame seeds, but you can use whichever type you have)
2 T soy sauce (I used Tamari)
1 T rice vinegar (not seasoned)
1 tsp. grated ginger root
1 tsp. sugar
1/2 tsp. Sriracha (or other types of Asian hot chile sauce would work)
fresh ground black pepper to taste
Bring a large pot of salted water to a boil, and fill another bowl with cold water and a handful of ice cubes. Wash Tatsoi leaves (I used a salad spinner) and cut into thick strips. Dump Tatsoi into boiling water, time for exactly one minutes, then drain immediately into colander and dump into bowl with ice water. (I used used the salad spinner again for the ice water.)
While Tatsoi is cooling in ice water, get a plastic bowl with a tight fitting lid that's large enough to hold all the Tatsoi. Mix dressing ingredients in this bowl, then drain Tatsoi well and add to dressing. Chill in the refrigerator an hour or more, turning bowl over a few times so Tatsoi remains coated with the dressing.
To serve, use tongs or a slotted spoon to remove Tatsoi from bowl and arrange on serving plates. Toast sesame seeds for 1-2 minutes in a dry pan and sprinkle over salad. (If using a mixture, the black seeds burn more quickly than the white ones.) Serve immediately.
Tomatoes: Tricolor Gazpacho ( a simple recipe, perfect for our beautiful heirloom tomatoes and this warm time of year)
Allow 1 medium-size 3 to 4 oz tomato per person for each of the 3 soups. Core and quarter the tomatoes and place them, one type at a time, in an electric mixer fitted with a paddle. Add a little salt and turn the mixer to moderately low speed. Allow it to turn until the tomatoes are thoroughly broken and reduced to a pulpy slush. (Do not use a blender or food processor to puree the tomatoes. Doing so introduces air and you will end up with foam as rigid as cotton candy.) Transfer the mixer’s contents directly to a food mill fitted with a plate that is sized smaller than the tomato seeds, and set it over a bowl. Do the same with each tomato. When all three types are pureed, check their consistency. Tomatoes of different types will inevitably produce thicker or thinner purees relative to one another. In order that the soups greet, rather than invade, each other in the bowl, you may need to adjust them with a little cold water so as to achieve a liquid that is easily pourable without being runny. To start, season each soup with salt only. If you find the flavor of the soups to be satisfying as is, refrigerate them until fully chilled, at least 4 hours. If you would like to augment their flavor and texture, welcome additions include a small amount of finely diced pepper; or green herbs such as tarragon, basil, chervil, parsley, or chive. Add this garnish before you chill the soups so that their flavors have a chance to harmonize. To serve, use two ladles and scoop up about 1/3 cup of two of the purees. Pour the soups simultaneously into the backside of the bowl and allow them to flow forward toward you. Ladle an equal amount of the third soup to the front of the bowl and at the line where the first two meet. Cooking by Hand by Paul Bertolli(Thank you Bob for the loan of this great book!)
Sicilian Pesto (Raw pasta sauce!)
Using a food processor or blender, pulverize 1 ripe tomato, add equal part of olive oil as tomato puree. To
this blend in a handful of fresh mint leaves, a handful of fresh basil,
a half handful of fresh parsley, a couple cloves of garlic, ¼ C.
parmesan cheese (a cheese blend works nicely here, 70% pecorino, 30%
parmesan), some toasted almonds and salt and pepper to taste. A variation to this pesto: replace almonds with pistachios, no herbs other than a little mint and basil and a little goats milk. Toss pesto over warm pasta and serve.
Giovanni Mauro (chef & shareholder)
Nora & Giovanni Mauro’s Pasta TrapaneseUsing the water called for on the package of really good pasta, add 3 T. salt per gallon of water. Bring to a boil. Place plenty of ripe heirloom tomatoes in boiling water and boil for 5 minutes. Remove tomatoes and cool in a bowl. Cook the pasta in the tomato water. As the pasta is cooking, squish down tomatoes so you get all the juice and meat. (Gio says that you don’t want to simply skin the tomatoes as the best flavor of the tomato is in the meat right under the skin, so press the tomato juice and meat out of the skin.) Discard the skins. To the tomatoes add fine garlic to taste, an abundant amount of olive oil (like dressing a salad), and lots of fresh basil. When pasta is cooked, drain the water reserving enough water in the pot so that “the pastas “feet are wet”, (maybe a ¼ of the pasta volume). To this add the seasoned tomato pulp and bring all to a nice lively boil. Remove pasta and sauce to a serving bowl and add grated pecorino (70%) and parmesan (30%) cheese to your liking.
Monte's Fried Green Tomatoes
Slice firm tomatoes about 3/8th's of an inch thick. Dip tomatoes in buttermilk or milk and egg mixture. Shake in a plastic bag full of corn masa or corn meal. Fry in olive oil until golden brown. Drain, salt & pepper to taste. Serve with dipping sauce of your choice. (Monte prefers bleu cheese dressing.)
"Turnips have quite a bit of internal moisture and can be cooked without any water at all. This recipe works well with large or small turnips. Peal the turnips if they need it and cut them into medium pieces. Smaller turnips can be left whole or just cut in half. Put them in a heavy pan with a big pinch of salt and a large pat of butter. Cover and cook the turnips until tender over medium heat, stirring every now ant then. If the pan starts to brown, turn down the heat. Serve them as is, or mash them with a touch of fresh butter. Turnips can also be sliced and cooked uncovered over higher heat to brown them on purpose; they are delicious caramelized like this. Keep an eye on them to make sure that they don;t brown so much that the flavor becomes bitter.
Taken from Alice Waters' The Art of Simple Food
Winter Squash (Basics) Acorn, Banana, Butternut, Delicata, Moapa, Spaghetti, Pumpkins, etc. Cut off the stem and slice squash in half. Scoop out seeds (roast for a snack). Place squash halves cut side down in a casserole dish with a bit of water added for steam. Cook anywhere from 300 to 400 degrees just adjusting time for lower temperatures. This allows you to cook the squash along with other dishes. I generally roast my winter squash at 350 for 45 to 60 minutes depending on how dense the squash is. Serve warm with melted butter and salt and pepper. Some people like to sweeten it up with brown sugar.
Roasted Squash 1 orange-fleshed winter squash, such as butternut, or baking pumpkin 3-4 cloves garlic, coarsely chopped 2 T. olive oil 1 t. balsamic vinegar, or to taste 1/2 t. sugar 1/4 t. mild chili powder 1/4 t. dried thyme, or 1 t. fresh thyme salt and freshly ground pepper Preheat oven to 350 degrees. Quarter and deseed squash. Arrange the squash quarters cut side up in a baking pan arge enough to accommodate the pieces without touchig. In a small bow, mix together the garlic, oil, vinegar, sugar, chili powder, and thyme. Brush the mixture on the squash and season to taste with salt and pepper. Cover the pan tightly with aluminum foil. Bake the squash until it is tender when pierced but not at all mushy, 30 to 40 minutes. Uncover raise the oven temperature to 400 degrees, and return to the oven. Continue to roast until the squash is lightly caramelized, 10 - 15 minutes longer.
Homemade Pumpkin Pie 2 eggs slightly beated 1 sugar pie pumpkin (baked according to Winter Squash recipe above, l, puree the pumpkin meat reserving 1 1/2 C. puree for pie) 3/4 C. sugar 1/2 t. salt 1 1/2 t. cinnamon 3/4 t. ginger 1/2 t. cloves 1 2/3 C. evaporated milk 1 9" unbaked pie shell with high fluted edge Mix filling in order given. Pour into pie shell. Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees anc continue baking for 45 minutes. (You'll never go back to store bought again!)
Pumpkin Soup 2 lbs. of pumpkin, skinned, seeded, cut into chunks 1 small onion diced 3 garlic cloves Peppercorns (we used red peppercorns) 1 t. curry, or more to taste Ginger root, approx. 1 inch, peeled, chopped finely Sorrel, or Lemon Grass, a good bunch Salt & Pepper to taste 1 ½ C. of cream or coconut milk Mix everything except the milk in a pot with water to fill half of the vegetables. Cook until tender. If it has too much liquid when cooked you can pour some off. Puree with a hand blender, blender or processor (we like a bit of pumpkin chunks left in the soup.) Just before serving add the coconut milk or cream and some added red peppercorns and sorrel leaves for color if desired. Valerie Kuhn (my sister-in-law from Paris)
Francis Chauvin’s Cushaw Pie 1 (Moapa squash), deseeded, cut into pieces ¾ C. turbinado ¼ t. sea salt 1 T. butter, melted 1 T. pumpkin pie spice (or a mixture of ground nutmeg, cloves, and cinnamon) 3 eggs from free-ranging chickens 1 ½ C. heavy whipping cream 1 unbaked deep-dish 10-inch pie crust Bake the boatlike pieces of the cushaw on a metal pan in an oven set at 350 degrees F. for 1 ½ hours or until tender when tested with a fork. Let cool for a few minutes and then peel off the thick skin and dispose of it. Next, mash the baked squash into a pulp, using either a food processor or a wooden bowl and mallet. In a mixing bowl, combine 1 heaping cupful of the cushaw pulp with the sugar, salt, melted butter, and pumpkin pie spices. Stir thoroughly until pureed. Add the eggs to the bowl and, with an electric mixer, beat the eggs into the puree. Do the same with the cream, until the consistency of this filling is smooth. Pour the pureed filling into an unbaked pie crust and then place the pie into an oven that has been preheated to 350 degrees F. Bake for an hour to an hour and a half or until the filling has set up well enough that a toothpick inserted into it comes out clean. Recipe from Renewing America’s Food Traditions: Saving and Savoring the Continent’s Most Endangered Foods, pages 152-153
Toasted Pumpkin Seeds Preheat oven to 400 degrees. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds. In a small saucepan, add the seeds to water about 2 cups of water to every half cup of seeds. Add 1 T. of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain. Spread about a T. of olive oil over he bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack for 10 - 20 minutes or until the seeds begin to brown. Let the seeds cool completely before eating them.
Rabbit: Stuffed, Roasted Rabbit From Diana Mullin (Shareholder)
I removed the legs of the rabbit to save for frying later.
Remove the Ribs and back bone from the rabbit, doing your best to keep the meat in one piece.
Once the bones are removed, butterfly the loins and then cover the rabbit with plastic wrap.
Pound the meat out so it is an even thickness.
Set aside in refrigerator until ready to stuff.
1 small leek, diced
3 minced garlic cloves
2 tsp fresh thyme, chopped
2 tbs brandy
1 rabbit liver
1 rabbit heart
3 tbs plain bread crumbs*
1.5 tsp garlic salt
¼ tsp ground black pepper
1 tbs Mrs. Dash table blend spice
3oz pancetta chopped (bacon would work fine as well)
Heat a medium sauté pan
Cook raw pancetta till crisp, remove pancetta from pan, leaving as much of the fat in the pan as possible.
Add 2 tbs of olive oil to the pan
Add in the liver and heart to the pan, seasoning with some of the salt and pepper.
After about 2 min, flip liver and heart over
Add in leeks, garlic and thyme
Sautees till leeks wilt a little
Turn off the heat and add in the brandy.
Stir mixture around.
Let cool for a few minutes.
Pour mixture onto a cutting board and chop everything together to a fine chop. Place mixture in a bowl.
Add in any remaining salt, pepper and Mrs. Dash you may have left. Stir in the bread crumbs and pancetta.
Mix till combined. Taste for seasoning. Adjust if you’d like.
Preheat oven to 425 degrees
Remove the deboned rabbit from the refrigerator.
Place the rabbit on your work surface.
Spread desired amount of stuffing mixture over the rabbit and roll tightly.
Lay out thin slices of pancetta in an overlapping pattern large enough to wrap around the rabbit roll. (I was able to use 8 pieces of thin sliced pancetta)
Place the rabbit, seam side up, on top of the pancetta. Fold end pieces of pancetta over the ends of the rabbit roll. (Think of wrapping a present)
When you are done rolling, the seam of the rabbit roll and the pancetta should be facing the bottom.
Place entire roll on a greased sheet pan (make sure there are edges so the grease won’t drip in your oven!)
Bake till rabbit reaches 140 degrees.
Remove from oven, let rest of 5 – 10 min.
Carve and serve!
*If you use seasoned bread crumbs, you do not have to use the Mrs. Dash seasoning.
*pancetta can be replaced with any bacon that someone prefers.
2 C. Kosher salt
1 C. sugar
2 gallons of water (orange juice or apple cider can be substituted for some water)
Dissolve salt and sugar in liquid, pour cool liquid over turkey (make enough brine to completely submerge the turkey.) Brine turkey overnight.
(I always cook a large turkey and so I make several batches of this recipe to cover.)
Bob Howald of Valley Cheese and Wine

domain: food


The Aviation Meteorological Office (AMO) aims to provide aviation weather services to contribute to safety improvement, regularity, and efficiency of air navigation. It conducts aviation weather services according to the technical provisions of the International Civil Aviation Organization (ICAO), Annex 3 and the World Meteorological Organization (WMO), as well as standards and recommended practices of regional agreements and conventions in air navigation.AMO, located at Incheon International Airport, generally manages Korea’s national aeronautical meteorology services. AMO operates an airport weather office at each airport in Gimpo, Jeju, Ulsan, Muan, and Gimhae, and an airport weather office at each airport of Yeosu, and Yangyang. AMO issues aeronautical meteorological observation information, aeronautical meteorological forecast and warning, as well as the SIGnificant METeorological information (SIGMET). In addition, it provides airlines and related agencies with worldwide aviation weather information that has been collected via the Aeronautical Fixed Telecommunications Network (AFTN).
Aeronautical Meteorological Observation services are automated. These services include the observation of wind direction, wind speed, the Runway Visual Range (RVR), temperature, air pressure, precipitation, etc, after setting the Aerodrome Meteorological Observation System (AMOS), in each civil airport and region-controlled airport across the nation.
The agency analyzes aviation observation elements and then conducts various observation activities, such as METAR, local MET Report, SPECI, and local SPECIAL in order to produce and provide weather information necessary for flight safety.
Based on aviation weather observation data, various numerical forecast data, and international preliminary data about aircraft received by the WAFS, the AMO produces and provides TAF, landing and take-off forecasts, area forecast for FL100-250 SIGWX and SFC-FL100 SIGWX Forecasts, SIGMET, AIRMET etc., all of which are necessary for safe aircraft operation. TAF, area forecast for low-level flight, SIGWX Forecasts are issued four times a day, landing forecasts every half hour, and take-off forecasts every hour.
The AMO issues aeronautical meteorology special reports concerning meteorological conditions that may affect flights on the ground, airport facilities, airport services, and safe flight services on the runway. The types of special reports are as follows:
|Aerodrome Warning||Issued when a weather phenomenon that may adversely affect aircraft on the ground, including parked aricraft, aerodrome facilities and services is observed or predicted|
|Wind shear Warning||Issued when the observed or expected existence of wind shear could adversely affect aircraft on the approach path or take-off path or during circling approach between runway level and 500 m (1600 ft) above that level and aircraft on the runway during the landing roll or take-off run|
|SIGMET info||Issued when specified en-route weather phenomena that may affect the safety of aircraft operation in the flight information region(FIR) is observed or predicted-Thunder and lightning, Typhoon, warm currents, ice, etc.|
|AIRMET info||Issued when specified en-route weather phenomena that may affect the safety of low-level flights below 10,000ft is observed or predicted|
The AMO issues aeronautical meteorology special reports concerning meteorological conditions that may affectflights on the ground, airport facilities, airport services, and safe flight services on the airway. The types of special reports are as follows:
World Area Forecast System (WAFS) : WAFS receives major meteorological forecasts by air altitude, upper wind, and temperature forecasts in a digital format and meteorological data from around 2400 airports in a character/number format provided by the World Area Forecast Center via internet. It then provides necessary meteorological information for the safety of international airlines services.
Global Aviation Meteorological supporting Service : A membership-only homepage service designed to support aeronautical meteorology for domestic and international airline services. It provides scheduled airlines, such as Korea Airlines, Asiana Airlines, and foreign airlines with important meteorological information.
Low-level Aviation Meteorological Information portal : A membership-only homepage service designed to support aeronautical meteorology for domestic and low-altitude nonscheduled airlines services. It provides the Korea Coast Guard, the National 119 Rescue Services, and nonscheduled airlines with important meteorological information.
Airport Control Weather Information System (ACWIS) : An Internet system that can monitor, in real-time, weather conditions of an aerodome and approach control, which is necessary for area traffic control.


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Directed by Lam Nai-Choi
Written by Keith Lee Pak-Ling and Tony Leung Hung Wah
Cast: Jason Pai Piao, Wong Yung, Lo Meng, Michael Miu, Chan Pui-Sai, Parkman Wong, Lung Tin-sang, Lee Hoi-Sang, Billy Lau, Sherman Wong, Yeung Chi-Hing, and Wong Ching-Ho
Two determined cops with different mentalities work hard to take down a high-level drug lord. In the middle of this fray, a small band of thugs plans on a robbery while a criminal assassin hunts his former comrades down.
Shaw Bros. is a studio not known for putting out crime thrillers but it Men From The Gutter is the rare exception. It’s a gritty and solemn peek of the criminal underworld of its day. In a way, it anticipates a gritty style that would be more characteristic of Ringo Lam. Perhaps, the gritty style is not as refined as Ringo Lam’s. Men From The Gutter still achieves a kind of special gritty look in its own right. The documentary-like approach of the camerawork produces a more authentic look. Resulting in cinematography that is more atmospheric and that avoids glamorizing its subject matter.
Unfortunately, Men From The Gutter is hurt by a muddled plot and weak characterization. The numerous plot threads are all over the place since much of the plot threads don’t even come together very well at all. Perhaps, this was done intentionally to match up with the more naturalistic cinematography. Since in reality when things happened, events are hardly ever orderly. But the weak characterization in a weak plot could leave us feeling bored. With a runtime that only goes only to 83 minutes, this isn’t that bothersome. The closing showdown is a worthy finale that goes a bit too over the top occasionally.
A gritty and naturalistic crime thriller that is let down by a rather messy plot and weak personalities. Despite possessing too much style, and not enough substance to back up that style, Men From The Gutter is a mediocre thriller that is still praiseworthy.


Amon Amarth delivered yet another album of their signature viking themed melodic death metal with ‘Berserker’ this year, which again held a couple of killer tracks. To celebrate this, they of course had to embark on an extensive European tour to light a fire under all of our asses. And to make the festivities even more badass, they brought along country mates Arch Enemy and Hypocrisy. Making the European leg of the ‘Berserker World Tour’ one of the strongest melodeath bills we’ve seen in a while. Of course we had to be there when they dropped by the Helsinki Ice Hall in Finland! Here are the pictures of that exciting night:
For the full report of the night go here.


Following Champions League elimination Ole Gunnar Solskjaer hopes to finish in the Premier League top four to have a spot for next year’s tournament. He has sent a message on his future plans to Alexis Sanchez after the heavy defeat
Ole Gunnar Solskjaer’s message to Alexis Sanchez after Manchester United defeat
According to European paper talks, Real Madrid head coach Zinedine Zidane wants to complete Sadio Mane’s transfer this summer. Jurgen Klopp will hardly agree to sell his star player but reports claim that he will agree only in one condition.
Jurgen Klopp will sell Sadio Mane to Real Madrid only in one condition
United’s Champions League run ended in the quarter-final as Barcelona secured victory in the second leg at Nou Camp. Red Devils, trailing 1-0 from the first leg suffered a 3-0 defeat in the second leg. And former Manchester United player Gary Neville has revealed his disappointment in David de Gea and Paul Pogba.
Gary Neville names two Manchester United players who were taught a lesson vs Barcelona
Barcelona star Luis Suarez could face his former side Liverpool in the Champions League semi-final and prior to the game the player has spoken out about the chances he could head back to his former club.
What Luis Suarez has said about Liverpool return as Reds bid for Barcelona Champions League semi-final
Mohamed Salah has been a key player for Liverpool squad. The Egyptian has made overall 45 appearances during this season for the Reds with having scored 22 times and assisted 10. And now he is reportedly linked with a move away from Anfield.
AS: Mohamed Salah has asked to leave Liverpool
Manchester City vs Tottenham Champions League tie ended 4-3 after losing the first leg 1-0. You’re free to watch all the goals and highlights below.
WHAT A MATCH: Manchester City – Tottenham 4-3: All Goals and Highlights (VIDEO)


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The news has gotten a bit heavy this week, and though I welcome the onslaught of name-calling clogging my inbox, it seemed like a good time to talk about beer, especially because Sgt. Crowley and Henry Louis Gates are supposed to be drinking heavily just now at the White House. Slate has compiled a list of the top five "bonding over brewskies" moments in movie history. Here's number four, proof that beer helps catch criminals and create unlikely friendships -- even if you're Jewish!
We want to hear what you think about this article. Submit a letter to the editor or write to firstname.lastname@example.org.


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Good people and a work in progress
Lots of excellent, hard working people. A company (facility) in flux with new challenges and opportunities. A good, aggressive ownership group is now in place that are looking to do good things.
ProsPretty collaborative and open minded
ConsNeglect of facility and employees by past ownership has left scars

domain: sociology


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how often to water carrot seeds
They often revert to the characteristics of one parent rather than a combination of both. Planted carrot seeds take about 80 to 90 days to sprout and grow. Water sparingly until the seed sprouts and takes hold (about 10-15 days for most varieties). Carrot seeds usually germinate 14 days after sowing. When Nantes and Imperator are grown for seed in a hot, dry climate like the research team’s central California study site, they need about 22 to 25 inches of water from the time they are planted until seed from the almost-white, umbrella-shaped king umbel—the uppermost flower cluster atop the seed stalk—and lesser umbels beneath it matures. That means the plant has begun to expend its energy on creating flowers instead of the root part that we eat. Growing carrots is fun and easy. If you didn’t use a seed tape and you over sowed, plants will … All you need is a bright, sunny location with well-drained soil that is free from stones. Top dressing. This may require near-constant attention. Flowering carrot plants often produce small carrots that are not good to eat because the plant has bolted, also called “going to seed”. If carrot plants receive little water the roots may grow smaller and tasteless, however, if you water too much water the carrot roots may grow forked and may also crack. Carrots have a hard seed coat, making it essential to water the soil often, keeping the soil moist to soften the seed coat and encourage germination. Carrots can be planted from nursery-grown seedlings, but the more common method is to sow seeds directly into the garden, beginning as soon as the soil is workable in the spring. Carrot seeds … However, if you prefer shopping online, you can get it from Amazon. The seeds will germinate in 10 to 21 days. Doing this will take the seedlings only ten days to germinate, instead of two weeks. They mature quickly and tasty. Watering carrots may also depend on the season that you have planted. In the kit there are 5 small pots with compost and 5 packets of seeds (pumpkin, tomato, spring onion, cucumber and carrot). Advice! Carrots are biennials so they use their leaves in the first year to gather energy from the sun to build a big, starchy root. Radish seeds must remain moist for proper germination and sprouting to occur. It’s easy to guess where do carrot seeds come from actually. Regular watering is important for carrots and beets. Carrot seeds have a hard seed coat that must be softened for good germination. If so, saving carrot seeds may not be a good idea as hybrid seeds don’t always breed true. The older the seeds are, the less carrots will sprout as a result. Allow … First make 20 days after emergenceusing 20 gr. Whatever type of carrot seeds you plant it’s easy to learn how to grow carrots from seed. Carrot seeds need to be kept moist in order to germinate. We opt for the latter. Starting three to four days before you are planning to sow them, soak Carrot seeds in water for an hour, and then transfer them to a moist paper towel. The flowering process leaves the carrots with a tough, woody texture and tasteless flavor. Once they begin to sprout, prop up the board with bricks on either side of the row. The instruction booklet tells me how to plant the seeds but has no instructions on how often they need watering or feeding. The newly seeded area may be covered with row cover to help retain moisture during this critical period. Water the soil where you’ll be planting your carrot seeds thoroughly in order to help keep the soil moist. If you have planted in a winter season then you can water the plant very often hot summer season regular (on day to day basis) watering is preferred. Carrot seeds should germinate in about 2 weeks. Direct-sow carrot seed in the garden 4 to 2 weeks before the last spring frost; moisten the soil before planting so that the tiny, light seeds do not blow away. Approximately 1 inch of water weekly is a standard for efficient growth, carrot seeds can be sown in the backyard of a garden, or planted seedlings indoors for later transplant. Like most plants, if not the fruit, it’s in the flowers. Keep the soil moist until the seeds germinate. Instead of sowing seeds one at a time, you can use the sprinkle method to start your carrots. It involves gluing each and every carrot seed onto a piece of paper towel, than placing that towel of glued seeds onto your garden soil and covering it with a very thin layering of compost. The carrots you grow may not be exactly the same as the ones you pulled from the ground last year. Since carrots can take up to three weeks to germinate, it’s important to keep the soil very moist during the first few days. Soak the seeds in water for about 6 hours before planting if you wish to speed up the germination process. Watering the carrots properly follows a certain pattern: when the first shoots appear, water the beds on warm and sunny days every 4-5 days, 5 l / m²; in the middle of the vegetative period, when the root crop begins to form, it is watered less often, but in large quantities – every 7-10 days, 8-10 l / m². Lift it daily to check the seeds and water them. 4. Q. Watch for the seedlings to emerge within one to two weeks after planting and wait for the seedlings to reach 4 inches tall. This is where they store their energy over the winter. Never Buy Seeds Again - How to Collect Carrot Seeds - YouTube Carrots are a popular garden crop, but they pose several challenges for seed savers—the most notable of these being their ability to cross-pollinate with wild carrot, or Queen Anne’s lace. Plant your preferred type of carrot seed into the rows. Bright red carrots are quite a sight. 8 Carrots are an easy to grow cool-season crop. Place a fence or gardening net around the area, along with a wind chime or wind-catcher to help deter birds and other garden pests. Carrots are biennial, growing from seed to flower-producing plants over two years. Yes, seeds of carrot are taken off the top part of the flowers. Drop two to three seeds in each hole, cover lightly with soil, and spray with water. Set individual rainbow carrot seeds on the soil surface, leaving a space of 1 to 2 inches between the seeds. Through the growing season, the temperature of soil should always be from 45 F- 85 F (7-29 degrees), as carrot seeds won’t germinate if it’s too hot (above 90-95 F). , growing from seed to flower-producing plants over two years, shoots of carrots for sowing in containers or boxes! If so, saving carrot seeds thoroughly in order to germinate may not be exactly the as... 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domain: agronomy


Most listings are in the $20's per square foot per year. The Evanston region is experiencing a a boost in rates. In the last 3 months, the median rate increased $22 per sqft per year.
Compared to the rest of the Cincinnati market, the Evanston submarket has higher rates, and you'll need to make a great offer to be in this hot region.
In the last 90 days, 3 listings have come on the market, which means listings most likley are going fast. You'll want to be prepared to make an offer immediately. There aren't many listings below 2,000 square feet available, so finding a space for a small business might be tough.
Even though the median size is 5,500 sqft, there are still 0 new listings below 2,000 sqft. Most properties in this market are around 2 stories. Most buildings in this region were built in 2006 and are Class A.
Not much of the real estate is used for commercial space, so it might be hard to find office space. Waste services is the dominant industry in this area. Commute by public transit is the most popular way to get to work amongst Evanston residents. Commuting around an hour a day is the norm for those who opt to reside in this part of town.


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When Jillian Lee moved to North Vancouver from Burnaby a few years ago, she rented a basement suite to see if she would like the area well enough to make it her permanent home. She was won over by the area, with its towering cedar trees, mountain trails, and nearby schools and amenities. The Vancouver teacher recently bought a two-bedroom prebuild condo to share with her daughter.
“This place popped up at the right time,” Lee tells the Georgia Straight. “I couldn’t afford a single-family home, and still can’t.…I came across a townhouse I really liked, but it was out of my price range too. I didn’t want to pay huge rent, nor did I want to worry about things breaking down on me. I was looking at getting something fairly new for easy maintenance and upkeep.
“I thought about continuing to rent for a while,” she notes. “The people upstairs [her landlords] are great, but for me a couple key things were consistency and stability. I wanted to stay in the area for my daughter’s schooling and didn’t want the possibility of being asked to move or the possibility of having to move several times if I continued to rent.…Investing made sense for the long term and for our future. I can always sell if need be.”
Lee says it’s a “bonus” that interest rates are so low right now. Those rates are making it somewhat easier for people living in Canada’s most expensive city to have a place to call their own. With the era of historically low interest rates lasting far longer than most people predicted, it’s hard to believe that Canadian homeowners once paid rates as high as 20 percent at their peak in 1981.
Although some people figure that now is a prime time to enter the real-estate market, others aren’t so certain. Candice Mathieson figures the bubble has got to burst—with prices dropping accordingly—so she’s waiting things out. The Vancouver health professional is currently renting in Yaletown, having moved there about a year ago from White Rock.
“I’m checking out different neighbourhoods to see where I want to live,” Mathieson says by phone. “I think that once interest rates go back up, prices will start to come down.”
Here’s an idea of how monthly costs compare when considering renting versus buying. A home selling for $300,000 with a five-percent down payment of $15,000 on a five-year term over a 25-year amortization with a rate of 2.79 percent has a monthly mortgage payment of about $1,360. The average rent for a one-bedroom apartment in Greater Vancouver, meanwhile, is $1,038, according to the Canada Mortgage and Housing Corporation’s Fall 2014 Rental Market Report.
Interest rates are likely to start rising eventually, albeit gradually. That’s why financial experts say potential homeowners need to be careful when considering signing on a mortgage’s dotted line.
“We have to assume that at some point interest rates will go up, and you don’t want to be caught overstretched, trying to make that monthly payment,” says Ian Black, a fee-only financial adviser at Macdonald, Shymko & Company Ltd. “You have to think about not just what you can afford to buy today but what you can afford if and when interest rates move.”
Mortgage broker Karen Gibbard, president of Gibbard Group Financial, says all buyers—whether they’re first-timers or not—need to consider all the variables and “stress-test” their mortgage.
“Working out a scenario of what the family finances would look like with higher interest rates is a valuable exercise,” Gibbard tells the Straight, noting that lending rules from 2010 have already implemented a similar stress test. Those who want to take a variable-rate mortgage or a fixed mortgage with a term that’s less than five years are required to qualify with an artificially higher interest rate, currently 4.79 percent.
“The most basic item, I think, a first-time buyer should consider is their budget—not what the bank says they can qualify for but what they themselves feel comfortable paying. Don’t forget there are maintenance fees and property taxes along with the other costs of homeownership, so it’s not just the mortgage payment itself.”
Rather than try to time the market, Black suggests that people wanting to get in do so when it makes sense for their own individual circumstances. Some people opt to put off the biggest purchase of their lives so they can save for a bigger down payment; others are taking advantage of low rates and making accelerated or lump-sum payments to pay off their mortgage faster.
“Everyone’s different,” Black says. “It’s not like we would say, ‘Wait until next year to buy’ or ‘You should be selling now.’ No one knows what the news is going to be next week.”

domain: finance


Playa del Carmen, Q.R. — The Environmental Management Unit (UMA) Vereda Xcalacoco is trying to set up a breeding program that will see the return of the Whitetail Deer.
For the past two years, babies born in captivity have not reached adulthood, often dying within a few months of their birth.
Jorge Fuentes Gomez, director of the UMA in the village of Xcalacoco, explains that the last death of a baby deer born in their captivity occurred only 30 days ago.
The project intends to increase the number of deer in the area by expanding the space where they live.
“What we want to do is expand the place where the new-born deer live as we have concluded that the space is inadequate to allow young deer to reach full development,” he said.
The current area where two male and six female deer are living is 12 square meters or 36 ft x 36 feet. Fuentes Gomez explains that they need to expand the area where the animals live and breed so that their offspring can reach adulthood and be reintroduced into the local habitat.
There is a concern, however, that the continued tourism development along the Riviera Maya may hinder the reintroduction of the species into the wild. The current breeding site for the Whitetail Deer (Odocoileus virgininianus) is just north of Playa del Carmen.
Fuentes Gomez says that they are confident they can successfully breed the deer on the property because they have successfully reproduced other species such as the curassow and ocellated turkeys.


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Tiny Little Dog Blog tries to make your day a little happier one picture at the time! It also creates a great environment for dog owners to share tips, stories and experiences with different kind of products!
I hope you join our blog, and send us lots of pics of your furry friend to firstname.lastname@example.org!
Thursday, August 26, 2010
My little monster!
So, Daniel and I stop by Best Buy for 5 minutes and leave Thomas in the car, when we come back we see him in the back seat and this is what I find next to him!!.... My strawberry shortcake, I was saving it for dinner, he took it out of the bag and chew it through the container! He is such a devil! Sent via BlackBerry by AT&T

domain: pet


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'Thematic' or 'expert' seminars are events organised either solely by ESPAnet, and often jointly by ESPAnet and another organisation or network. Seminars tend to be devoted to a particular topic, theoretical perspective or methodological issue. Often based on invitations to speakers and discussants seminar organisers are generally open to additional participants interested in the seminar's theme.
For more information on past seminars, please click the button in the left hand menu.
Keynote Speakers: Conchita D’Ambrosio (University of Luxembourg), Wim van Oorschot (University of Leuven, Belgium), Sonja Drobnic and Steffen Mau (both BIGSSS Bremen, Germany)
Organizers: Nate Breznau, Alexi Gugushvili, Katja Möhring and Nadine Schöneck-Voß
Call for Papers:
This conference aims to identify the linkages between research on social stratification and mobility with social policy and welfare states. It looks for questions and answers that lie at the intersection of stratification and policy. For example: Does social policy enable or inhibit social mobility? Do welfare states change in response to increasing social inequality? It brings together the stratification focus of the ECSR and the policy focus of ESPAnet into a common framework in order to broaden both associations’ themes and illuminate the social inequality and political process nexus.
For paper submissions we seek abstracts of no more than 300 words. The conference is open to all academics, and we hope for a good mix of PhD students, postdocs, lecturers and professors. The conference welcomes those from any discipline germane to stratification and social policy; i.e. sociology, political science, economics, demography, and social psychology. It welcomes research on any geographic states or regions. Please see the website for specific session themes and details on submission of abstracts.
Deadline for Abstracts: 15 February 2014, per email to email@example.com