Caroline and Edward have been eating handfuls of Cheerios for almost a year, but today was the first time I put the cereal into a bowl and added milk. Then they had applesauce. Patrick had Cheerios, too, but disappeared before I could get any fruit into him.
Peanut butter and jelly sandwiches for C&E for lunch, plus some leftover Fernanda pasta and then dried cranberries. Edward loved them. Caroline was more hesitant (not to put too fine a point on it, she made a hideous grimace and then scraped out her mouth with both hands) so I rummaged through the pantry to see if I could find any raisins. All kids love raisins, right? Right! Well, apparently Caroline does at least and she then failed to notice when I substituted dried cranberries at intervals. By the end of lunch she was happily eating both. I will forge the twinkles into less picky eaters than Patrick if it kills me.
Patrick had a bowl of frosted miniwheats for lunch, which I know sounds like a complete cop-out on my part but I feel compelled to add that these are medicinal miniwheats. Patrick has had, ah, issues with regularity since about five minutes after I stopped nursing him. He was on prescription Miralax for YEARS - literally, YEARS - but over the past twelve months we have been successful at getting him off the stuff. Plumsmart juice is a Sunsweet prune product that Patrick likes and we have had moderately good results with it. I recently introduced a few Fiber One things into his diet as well and they are terrific. We have tried their chocolate milkshake and, see, I knew there was a point to this, they have just introduced a frosted miniwheat. So. There it is. After the cereal he had half a red pepper and a cup of raw carrots. Lunch.
My point - apart from the fact that my children are all suffering from culinary ennui today - is that I desperately need to go grocery shopping. We are almost out of milk, bread, cheese, peanut butter and yogurt. I have exactly one apple left in the fruit bowl and those carrots and red pepper represented the last of the fresh vegetables with the exception of half a bunch of celery that looks a little limp but I am hoping I can resuscitate for tonight's dinner. If you soak celery (or cucumbers) in ice water for about fifteen minutes you can usually trick them into firming up. For what it's worth.
Once upon a time I used a grocery delivery service and every Monday night I would spend about fifteen minutes clicking through my online master shopping list and the next afternoon food would materialize in my garage. It was so nice. Then they went out of business about a year ago and I wept. But! They were purchased by a quasi-local grocery chain who vowed to continue service as of old. I cheered. But! They never emailed me to let me know service had resumed so I finally contacted them only to discover that they had redrawn their delivery areas and now cease service two and a half miles from my house.
I'll describe later how challenging it is to grocery shop with twin babies (car seat in basket. car seat in child seat part. where does the food go?) and how challenging it is to shop with twin toddlers (push stroller and basket? push two baskets? push one basket and listen for PA announcement asking for the mother of the lost child to please come to the front of the store?) Right now I need to plan my food for the week and I figure we might as well help each other.
I bought two fryer chickens a few weeks ago when they were on sale for $3 a piece and froze them. Yesterday I was feeling inspired so I took one out to thaw and now I am committed to it. I hate it when I do that, because it is now almost ninety degrees outside and the last thing I want to do is turn on my oven. I had been planning to use this recipe (I have a baguette in the freezer and some onions and a lemon and that celery I mentioned... .) Any ideas on what to do with a whole chicken and a grill or the stovetop?
Tuna, pizza, beef, chicken... what else? Pasta maybe? Gazpacho?
What are you making tonight/tomorrow/this week?
PS I'll post recipes as I go.
Beer-Can Chicken on the grill. We make this all the time in the summer. First we brine the chicken (1c. salt in 2 qt. water - soak bird for 1 hour). Rinse and dry the chicken - add a spice rub if you wish. Take a can (we save them for this purpose) and fill 2/3 with beer (or lemonade if you want to avoid beer) - you can just use a can of beer, but we always have bottles on hand. Make sure you punch two extra holes in the lid to have a total of three for the steam to escape. Place the can in the ahh, umm, how to put this delicately? - large opening of the bird so it stands upright on the can. Place on the grill (we put some foil underneath) and cook (lid closed) for an hour to an hour and a half (until it is the proper temp which I don't remember off the top of my head - 175 in the breast?) We love this method and just made two on Friday for a crowd. They came out perfectly and clean up is a breeze. Good luck!
I am not going to be too proud to say I had a meltdown this weekend about food and meal planning and why does everything we buy at the grocery store kill us, and why am I paralyzed, *paralyzed*, I tell you, when it comes to the shopping? And I will not be too humble to say that I then snapped out of it and had a stroke of genius, so tonight's dinner (beef stew made entirely with things from the fridge that were seeming a little suspicious, plus potatoes) will require me to dump one tupperware container full of presliced vegetables and one box of vegetable broth into the crockpot, slice two strips of sirloin, and cook while not in attendance for 3-5 hours.
The rest of the week is similar, as I devoted almost my entire day yesterday to shopping, prepping, and baking food for the week. I don't always have the time or energy to do this over the weekend, but when I do mealtime becomes almost blissful. Note that I do not have children, only a very helpful husband.
Beer Can chicken all the way! It's the only way to cook a whole chicken in the summer, unless you have a rotisserie on your grill. That also works great.
I looked at that Once A Month Cooking site and honestly, the only tip that works for me is to freeze ground beef browned to speed up cooking later. The only Old Reliable that is worth stocking my freezer with is sloppy joes.
I fall back on Breakfast For Dinner and have no issues whatsoever with cereal for lunch.
You can butterfly the chicken (I don't know how; my sister did it once with intructions from Cook's Illustated) and cook it on the grill. An our or so on the unlit half of your gas grill with the lid closed; then brown it up on the lit side.
More interestingly, if you do grill your chicken with whatever method you coose, try this: Cut a lemon in half and put it on the grill, cut side down. Let it roast until the whole thing is soft and oozing juice and the cut edge is browned. Squeeze the juice out and whisk it with olive oil, a little Dijon mustard, and whatever fresh herbs you have growing (I use mint, basil and parsley, or rosemary and thyme). The sauce you will then have for your grilled chicken, your vegetables, your couscous, or for that matter your ice cream (it's that good) is sublime.
Please overlook my laptop's endearing tendency to drop h's.
I do like Beer Can Chicken. If you need a fancy version, try Champagne (in a beer can) Cornish game hens.
But a nice alternative to grilling the bird is to toss the whole thing in the crockpot and put the crockpot on the porch/deck.
Place onion and lemon half in cavity (maybe add your celery too?]; sprinkle cavity with pinch each of the salt and pepper. Tie legs together with string; tuck wings under back.
Grate rind of half, with juice, oil, fennel seeds and salt and pepper; set aside.
Set foil drip pan under 1 burner of 2-burner barbecue or under centre burner of 3-burner barbecue. Set chicken on greased grill over drip pan. Heat remaining burner(s) to medium.
Brush chicken with one-third of the lemon mixture; close lid and grill for 20 minutes. Brush with half of the remaining lemon mixture; close lid and grill for 20 minutes.
Brush chicken with remaining lemon mixture; close lid and grill until meat thermometer inserted in thickest part of thigh registers 185°F, 40 to 60 minutes longer. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.
p.s. I have make your own tacos almost every week -- cook the hamburger and/or chicken in large batches in advance with packaged taco/fajita seasoning, also cook rice and corn in advance, use canned black beans. The hardest part is dicing the tomatoes and green onions. I have a better than average chance this way of getting some lettuce and tomato down gullets. The corn and beans are usually a hit.
Grocery shopping, planning meals and cooking are my nemesises (if that's even a word).
Eating, however, is my god.
I'm working on how to reconcile the two.
Oh! And thanks for the recipe for Fernanda Pasta.
Make a sort of pesto from one large bunch of marjoram (leaves only, obviously), a handful of peeled garlic cloves, a big old pinch of salt (lots of salt!), and enough olive oil to get a pesto-y texture. Separate the skin from the bird over the breast and ... drumstick area? legs? My chicken terminology is lacking. Rub the marjoram pesto between the chicken and the skin.
Grill breast side down over indirect, low heat for 45 minutes. Flip over and grill until done, I would say usually 30-45 more minutes, although it depends on the size of your bird.
I have no good suggestions for the chicken - although I can vouch for the beer can chicken above as a good choice.
For us tonight - sneaky spaghetti. Take ground beef or turkey and cook it. Throw some combination of the following vegetables in a food processor and pulverize: zucchini and/or yellow summer squash, onion, bell pepper, mushrooms, garlic. Feel free to leave a bit chunky if your family is not opposed to veggies - or puree it all and they won't know what they are eating. Add the meat and veggies to your favorite marinara (jarred if you like - from scratch if you have the time). Serve over noodles.
ok, smile to see a zingermans appearance on your site already. do you have their guide to good eating? it's fabulous... most of ari's stuff is pretty incredible. given that i have a line item in my sorta "budget" for zingermans, i am a bit biased. but hey, it's about a mile away... it's not my fault. really.
baked whole chicken stuffed with (cooked) rice, browned lamb (or beef), syrian spices and pine nuts. love it. i'd offer a recipe but it's a toss it together kinda thing. no help, eh.
Smitten Kitchen's Really Easy Pizza Dough (or something to that effect) is my go-to recipe. In fact, we've had it once a week the last two weeks.
Perhaps you'll have some leftover chicken to make BBQ Chicken Pizza?
I do my chicken in the crockpot. It's a WW thing, I think, but I ball up foil in the bottom, sprinkle chicken with seasoning of choice, then plop it in and cook until done. Do it in the morning, put it on low, and you have chicken by suppertime.
Make sandwiches. Serve it over pasta. Serve it over rice with gravy. Add vegetables. Et voila. Great for busy weeks.
We ate from the garden. A big salad consisting of lettuce, cukes, the first ripe tomato and some bits of chicken from the bird I roasted (after my husband butchered it!) last week. Corn on the cob. Deep-fried zucchini strings. Oooooh yeeeeah.
Oh my God I'm in the same chicken boat. Onto the grill with it.
Grilled chicken under a brick!
This morning I decided to bake bread, since we were out, and put up brown rice for Straun (from Brother Juniper's Bread Book, which I reviewed on my blog: http://mygoodlyheritage.blogspot.com/2008/12/brother-junipers-bread-book-slow-rise.html), and then I noticed the recipe for stout beer, and having just discovered the malt I was storing in the freezer for just that purpose (but having forgotten all about it until I cleaned out the freezer recently), and noticing that it also calls for brown rice, I put some more rice in the pot and commenced to make both Straun and stout bread. We had bacon and eggs for supper, with slices of Straun. For dessert we had the staun loaf into which I baked chocolate. And as we speak, my partner Julie is bringing me a glass of chocolate stout and a slice of stout bread with butter. It's been a good food day at our house, and I haven't even mentioned the lunch my neighbor cooked me with green beens and tomatoes that we picked together in the garden.
I'm so so excited that you have started a food blog! I love love love food.
Fried green tomato, bacon, swiss cheese on a kaiser roll.
Directions are pretty obvious: batter up and fry some green tomatoes, fry bacon, split the kaiser, load it up with the maters, bacon, and cheese. Broil until cheese is bubbly.
Did I mention messy? Yeah, and oh-so-healthy (see my tongue planted firmly in my cheek?) But OH SO GOOD.
I write a Menu Plan Monday every week--we don't eat fancy food, but we eat good food. Come anc check it out!
I was terrified the first time I did this, but I've successfully put one toddler in the seat, the other in the cart itself. Then pile groceries around the one in the cart.
Last night I made Pioneer Woman's Pinto Beans (http://thepioneerwoman.com/cooking/2007/08/beans_and_cornb/) and 101cookbook's corn bread since I prefer the sweet to the dry version (http://www.101cookbooks.com/archives/firecracker-cornbread-recipe.html). Amazingly delicious and very easy; I added a kielbasa to the beans, and the hardest part of the process was doing the calculations on the cornbread recipe to make 1 2/3 batches in order to use up all my polenta. Garnished beans with creme fraiche, cilantro, and fresh lime juice and the cornbread with loads of butter and honey. It was so good I just ate all this for breakfast too.
PS: I am thrilled you're doing this cooking / cooking idea blog! I've often thought of such a thing ... but only 4 people read my blog and they don't comment (the email me - whatsup with that?!). Hey, didn't we post a bunch of easy dinner ideas when you had to go on bedrest? Any luck with any of those?
I usually plan grocery shopping for the weekend so that my husband can go with me, but then I also work outside the home. I have no suggestions for your dinner, which is a moot point now, but I am really hoping to get some ideas for my own dinners from your blog. I enjoyed reading about your meals for your children, it makes me feel like mine (or at least my oldest) is less weird.
Amy has the right idea. I crockpot whole chickens. I rub down the skin with a little butter and dump it into the crockpot with a can of chicken broth and a large cut up onion. Eight hours on low. And you aren't heating up the entire house with the oven on.
Tonight we are having leftover Chicken Tagine with Naan bread, which was super delish. I got the recipe form www.tastespotting.com I highly recommend the site for great recipes and inspiration. Later this week we are having beef stew and rice (Mexican style) and avocado salad. I am loving the blog Julia!
Julia, we just did a whole chicken on the grill the other night by taking the back out and splitting the bird in two. I rubbed it with herbes de Provence, olive oil and S&P, intending to marinate it for awhile but in fact doing so for only 5 minutes or so before cooking it. ;-) It flamed something fierce because I had the whole grill (propane) pretty hot when I put it on. It took WAY less than an hour (maybe 20 minutes?), though we did have some charred skin on parts, even after we lowered the fire and put the birds on the upper 'deck' thingie. Still, it was moist and delicious and it didn't heat my kitchen!
My week's menu includes Soup au Pistou - also from the NYT, this time from Bitten a few weeks ago - cannellini beans, potatoes, carrots, celery & onions, then zucchini and tomatoes and small pasta bits, topped with a scoop of pesto. We had it last night, it was summer in a bowl.
Thai curry - tofu, more zucchini and tomatoes, green beans, tofu, coconut milk, and more yum.
Fish tacos - we buy frozen Hoki strips, already breaded, from Whole Foods, bake them off, then add to whole wheat tortillas with shredded cabbage and our favorite Miso dressing.
What else? Oh yes, enchiladas - corn and zucchini (can you tell we have a lot of zucchini?) with tomatillo sauce, rice and beans. Which reminds me, I need to soak those beans.
I work outside the house, so I make my menu on Saturday mornings, make my grocery list, and ESCAPE happily to the grocery store alone while my husband is home. Bliss.
I am enjoying scrambled - it's always nice to have more opportunity to read your stuff - thanks.
Wow, lots of yummy sounding chicken recipies.
Will the grocer deliver to a corner 2.5 miles from your house or let you order and have it ready for you to pick up at the store? I think the only way I would shop if I had 2 toddlers would be with another adult to kid-wrangle.
I have a really great pizza dough/sauce recipe that was printed years ago by Toronto Life (a local magazine here). Below is the basic recipe, but if you're interested in the whole series of recipes, let me know and I'll email them to you.
Dissolve sugar in water; sprinkle in yeast; put bowl in warm place for 10 minutes.
Sift flour and salt into large bowl; make well in centre; fill it with oil, warm water and yeast mixture; stir firmly with wooden spoon to combine liquids and solids; gather dough in ball, turn out onto floured board. Knead for 10 minutes, until dough is smooth and stretchy.
Put dough in large, lightly oiled bowl; cover with damp cloth; put in draught free place for 1½ - 2 hours, until it has risen to twice it's size; punch it down; eight portions give 4 piece pies (8"). Wrap portions in saran and freeze. Pat each portion of dough into a 1" thick disk; stretch between fingers. Roll out until 1/8" thick after it gets too thin to handle; Transfer to baking sheet; pinch up rim around edge to contain sauce.
Coat bottom of heavy pot with film of olive oil, set over medium heat; add onions, cook until soft; add garlic, cook for minute; Add other ingredients; bring to boil, let simmer uncovered for about 1 hour. (Add optional dried red pepper – 1 pinch.) For a smooth sauce, put through a food mill. Sauce improves in the freezer.
As for the chicken issue, I would have said Beer Can chicken too. It's easy, fast and tasty.
call coborns. their cus service is just as good as simons was. I had to pester Simon for months before they delivered to my zip code. I heart my grocery delivery.
With a whole chicken - make beer can chicken!
Ooh, the best pizza dough ever. It feels bouncy and yum, doesn't need to rise, just good stuff.
Dissolve the yeast in the water. Add the rest of the ingredients in and mix.
Dump onto a floured surface .
Knead into a smooth dough (two to five minutes or so).
Roll out and press down onto a greased pizza pan.
Bake at 450 degrees F. for around 12-15 minutes until the crust looks crispy and lightly browned.
We have a couple of "standby" meals on hand that work pretty well.
(1) Greek night - I buy pita, olives, feta, a tomato, a red onion, and I make a fake-tzaziki with cucumber and garlic in a small container of sour cream. The meat we buy in the freezer section and is essentially a pre-sliced beef - season liberally with Cavendars and toss in a warm skillet with a tad of olive oil. (The meat was originally intended for philly cheese steak I think). Anyway, goes over well becuase it's SUPER quick to throw together. Everyone can have what pieces they like (I hate feta and black olives, but my husband hates tomatoes, and the kids don't like mixing any of it, but prefer to eat little piles of individual ingredients). I also sometimes throw in some hummus for grins.
What I like to do is roast my chicken in the morning while it's cool. It can cook while I'm cleaning up. Then I let it cool and then I can do whatever with it in the afternoon for dinner. Today I made Enchiladas with the chicken.
For dinner today, I boiled frozen pierogis. My 2 year old son loves them. He also loves mac and cheese (from the box), and cheese sandwiches (preferably only the cheese). As you can read, the common denominator is cheese. Thanks for setting up this blog. Obviously I'm not as "seasoned" a cook as your other readers, but I like to read and see the pictures anyway. As for the chicken idea - I vote for the crock pot, assuming you have one. I've made chicken stew before, but unfortunately I don't have the recipe now (nor the crock pot anymore for that matter).
Tonight was panini. I love panini - you plug in the panini grill, it creates no extra heat (it's super hot here in Middle GA too!), and dinner is ready in five minutes.
This time we had bacon, avocado, tomato, bacon, red onion, smoked gruyere, on aioli-spread bread. We wished we'd added some cilantro, so toss some of that on too. VERY good - and the hardest part was the bacon!
Tonight is baked ziti. Tomorrow will probably be grilled cheese since I don't feel like going to the store.
Tonight , and all this week, I am trying to empty out the freezer of meat that I've had, that I haven't decided what to do with yet. It's still good, I just wait until too late in the day and then can't figure out what I want to do. SO, tonight I took out a packet of elk steaks, I sliced them thinly and stir fried with garlic in peanut oil, then threw in green peppers and onions sliced thin, and made a beef broth with the beef base I get at Sam's and simmered a bit with some soy sauce. I thickened this with corn starch and threw in some broccoli until it was tender and served the whole thing over rice. Not too bad. I should have simmered the elk a little longer as it was just a little tough, as it sometimes is.
I have an Aloha Chicken recipe I am going to use on some chicken legs one night, since I have the pineapple, and then there's a shredded elk sandwich recipe I am going to try at some point to use the large elk roast I have in there. It's supposed to be like sloppy joes. But then again, my 16 yr old says he wants to make his girlfriend the chicken pasta pesto recipe I make one night too. I also have various containers of homemade chili and soup in the freezer for nights when we just want to do those with some grilled cheese, and if DH is not here it's breakfast for dinner, Paul's choice whether it's pancakes, scrambled eggs or the very popular sausage/egg/cheese McBagels which are scrumptious on those everything bagels.
I'm drawing a blank on the food stuff, and in any case it's already Wednesday and you've probably figured it all out.
Apparently kiwi is magic for regularity, and this is just basically kiwi powder...for those times when you cannot possibly bother to stuff 4 kiwis into a child (or you know, whoever).
Only thing I ever do with whole chickens (other than crock pot, which serves a very different purpose) is preheat 425 oven, peel onion, halve onion, rub cut side on chicken skin, repeat with lemon, shove in the arse end, rub with softened butter, season with salt and pepper, put on roasting rack (or two bars of crumpbled up foil made like a rack, or shaped in a ring) UPSIDE DOWN. Bake for 25 minutes, or until a gentle brown. Remove, turn over, lower heat to 375, cook until top is lovely brown (start checking in 30 minutes). Test for doneness (I poke a hole under thigh, clear juices are usually more reliable for me than a thermometer, but a thermometer in the thigh works too).
Can serve with rice, pasta, bread, a nicely doctored up cous cous, anything to grab the juices. Not so good with mashed potatoes. Can deglaze the pan (yum!) with a little sherry followed by a little boxed broth. Starch and salad and you're set. Great with my quinoa salad too, which is a breeze, healthy, yummy, and my kids eat it like mad, it's gluten/dairy free, and if you ever have to take something to a picnic, it will disappear, and grateful folks with food allergies will love you forever.
If I have a defrosted chicken that fails to make it to the oven, then into the crock pot it goes with 4 oz water. The skin is horrid, but there is a TON of the best broth you will ever have. Put the chicken in a roasting pan, cool on the counter for 20 minutes. It will usually break in half making it cool faster. Pour the broth in a bowl, let sit on counter to cool. Can add 2-3 ice cubes to hurry this along. Cover with plastic, place in fridge. Pick out bones and skin and fat remnants. Leave big hunks of chicken in big hunks, put in ziplock baggie. Little scraps go in other baggie.
We use this for salad rolls (my kids love them, I swear, give kids something to dip their food in and they'll eat ANYTHING). Those are simple, rice paper wrappers, dip one at a time in warm water and roll immediately, can store in fridge for a day or two once rolled. Layer lettuce, basil (for those who will eat it) mint (for me) barely re-warmed brown rice (instead of the usual noodles, it grabs more sauce anyway), nice pile of chicken, and I usually make a thai/japanese style cucumber salad which goes on (dressing is horrible, but good, rice wine vinegar heavily sweetened, salt and pepper, a little fish sauce is good too). Julienne in red onion, carrots and cucumbers. Toss, let sit at least an hour for good, but 30 minutes will work. I keep the dressing made in the fridge, lasts forever, shake and pour over cut veggies before starting the rest, let sit on counter, mise en place, then it's ready when you're ready to roll. So greens, rice, chicken, salad with a little of the juice drizzled on. Roll. Repeat.
Sauce is easy, half water, half tamari (gluten free, use soy if you prefer, but ease off on the water). Experiment with any of the following. I use all of the above, jarred pureed ginger (G-d bless Trader Joes), a frozen garlic cube (G-d bless Trader joes), chili oil, sesame oil (use an ungodly amount, unless you don't like), honey or brown sugar (a pinch! Shouldn't be sweet, just... umammi), dash of bottled lime juice, stir. Works for gyoza too (G-d bless trader joes!).
Rice cooker is great. I got a Zojirushi GBR last year. It does not really g the br, but I finally went, duh, how do you make sprouts? Turns out, you can sprout rice like anything else, soak, then drain, keep moist on counter, turning and rinsing until sprouts appear. Can refrigerate for a couple of days. The Zojirushi makes 10c anyway, and it freezes fine, so I just sprout 2-4 cups of rice every so often. The kids will eat with milk, cinnamon and sweetner (using honey has solved some bowel issues for us, autoimmune yeast for me, constipation for oldest boy, G-d bless news story on medi-honey, who'd have thought the stuff has healing powers?) for breakfast, so I leave it on the keep warm cycle and use until the keep warm cycle is done. Useful for impromptu breakfast, lunch or dinner. When keep warm is done, cool, bag, freeze, and make fried rice (must have frozen rice to make fried rice, doesn't stick!), or have quick emergency rice. Bang the bag on counter to de-clump, dump in bowl, heat and stir in 30 second increments until warm.
Rice cooker ensures frequent stores of frozen rice for chicken salad rolls, or dinner of fried rice with gyozas. Quick, easy, healthy, yum!
Other things good crock pot chicken is good for, chinese chicken salad (we now use salad pecans from trader joes instead of crutons on salads, and frying rice stick noodles in a small amount of oil (break them up) will puff them nicely, flip with a "spider", cook/puff other side (I'm cheap, and I have to use olive oil, so I use a really small pan, and about a cup of oil). Drain on paper towels, voila, noodles for chinese chicken salad.
There are bottled dressings, but reducing the juice from mandarin oranges to a medium syrup, whisking with leftover gyoza sauce, sesame oil, and olive oil is a respectable if wholly un-authentic dressing. Tear lettuce, julliene veggies, heat some frozen crock pot chicken in microwave. My kids love this. Watching the noodles puff is a selling point (Lee hoists them up, from a distance). I have been known to go to Wendys, pick up 3 side salads, do the noodles, heat the chicken, and call it a day, but hey, life in autoimmune land!
I have a better version of chicken salad for company, using the big hunks, nicely sliced.
Crock pot chicken is good for sandwiches too, salad, in a sandwich, filling an avocado half, or just on top of some lettuce for easy food. Or even a quick stir fry (thicken leftover gyoza sauce with a tiny amt of cornstarch when cooking, serve with leftover rice).
The broth in the fridge? Tomorrow it will be chicken jello. For about a year of making crock pot chicken, I poured this down the sink. Feel free to snicker now.
Then I put it in a bowl, and the next day looked at chicken jello with dismay. Then I learned chicken jello is what every chicken soup aspires to.
So with frozen chicken meat in the freezer, you can have soup, any time, with little work (because when I want chicken noodle or matzo ball, I am sick, and I am NOT in a position to slave over chicken soup!).
So take out your bowl of chicken jello the next day. If your house is around 70, you have a few seconds to use a fork to pry the lovely shmaltz off the top, put it in a baggie, and freeze it. You can easily break off hunks as needed for cooking with a spoon, and put the lump back in the freezer). Use a big spoon, scoop the chicken jello into roughly 1 cup servings in baggies. Freeze those too.
When you have blah drippings, blah gravy, blah sauces (chicken or beef really), add some of this broth. It is the equivalent of triple strength, there's no real added water to dilute it, and it's FULL of collagen).
If you want soup, sweat soup veggies in some shmaltz and salt and pepper, take out appropriate number of bags, microwave one at a time for a few seconds (5-15) just to make the bag let go of the broth ice cube, dump in pan, dilute 50/50 with boxed broth (I like Pacific organic, somewhat insipid, but better than what else my stores sell) when veggies are done sweating. Season to taste with salt and pepper, and a shot of lemon juice and sherry. Cook some noodles (just until softened, not until done, they'll absorb the broth and taste yummy. Dump in frozen chicken. Heat through. Chicken soup in 30 minutes, best you've ever had, with only 10 minutes actual cooking time (the veggies sit and sweat on their own on low heat for much of that time).
Matzo ball soup is better. I use plain matzo meal and season to taste, but when I was starting out, I used the boxed mix. I add veggies usually (heresy, but healthy, and this is my go-to sick food), so do same as with chicken soup. Before starting soup, make matzo balls. I grate onion into mine, about 1/4 cup for boxed mix. I use melted shmaltz as the fat (or butter, but shmaltz is better), and club soda is nice for the water. Put in fridge to firm up. Sweat veggies, add and season broth (frozen and boxed, same ratios). I spray a cookie sized ice cream scoop with PAM to get the matzo balls even, and in the pot quickly (important for quality). Scoop them into simmering broth, cover, cook allotted time, add the chicken, heat gently, and serve. Dill can be added or omitted. This is one of those wars. I like both. Sometimes it goes in, sometimes not.
When I'm feeling nostalgic and gluttonous, I leave out the veggies. Simmer broth, add matzo balls, cook, add chicken. Jewish penicillin the way I grew up with (only better, thanks to frozen chicken jello!).
Costco has frozen organic chickens at a fair price. 30 minutes in a sink of water defrosts a chicken enough for the crock pot. Or take it out in the morning, to put on by noon, and cook on high. If the giblet bag won't come out, run hot water down the cavity until it yields, and plop them in the crock pot.My big oval crock pot cooks the two-pack at once if I wedge them in there on their sides, on high, takes 6 hours if fully defrosted, I prefer to start them on high for about 4 hours, low for another 3-4). To help them cook evenly, flipping them on the other side about 4-6 hours in makes sure both sides are well cooked when still at their most tender but juicy. If they're a little frozen, definitely turn if you're cooking two, the broth is in the cavity, so that gets cooked well, but the top not sitting in the broth is sometimes not done when the rest is).
I do this and keep crockpot chicken in the freezer, there are millions of recipes based on leftover chicken through the ages. By winter I have a treasure chest of chicken soup makings for when I really need it.
This week we are having lyonnaise salad (salad with poached eggs and bacon or pancetta), goat cheese salad (mash goat cheese with red onion, garlic, tomatoes, and whatever else you fancy -- olives, fex -- and serve over greens or on toast), hamburgers with avocado on the grill, spaghetti sauce from the freezer, blueberry pancakes, chicken breasts with coconut and lime, and shrimp with yogurt sauce (garlic, tomatoes, plain yogurt, lemon juice) over couscous.
In the summer, I try not to use the oven and I try not to do anything that takes longer than 20-30 minutes. But life's too short to eat chicken nuggets.
I plan out my meals for two weeks. And then go to an awesome grocery store (Woodman's in Kenosha WI) to do my shopping. But we have to do mostly gluten-free - so I have to plan. No calling for pizza as an option.
I really like Kraftfoods.com for good, easy and even gluten-free options. Real Simple also has good recipes occationally that are easy to do with three kids. But I love to get new ones...and am very excited about your new site!
I love all these ideas. I want to bookmark this post; I think Kateisfun's pinto beans and cornbread are going on my meal plan.
I made Julia Child's chicken salad and potato-leek soup the other night, and everyone liked it.
I have no chicken suggestions, and if you knew me you would know better than to take any cooking suggestions from me at all.
BUT, I had a very constipated child who has now luckily grown out of it. Flax seed oil in small amounts will keep them regular. My daughter only has some now when she is getting constipated instead of as a daily thing, but you could try that. My daughter will even take it straight.
Except I substitute INSTANT yeast for speed. If I start it at 5PM, we can easily be eating homemade pizza by 5:45. All you need to do is mix the dough, let it rest 5 mins, then make it into pizza shape. I'm afraid to try it with traditional yeast in case it is better, because it is already really good and if it can get better by taking more time to rise, I don't need to know about it.
Also, one of our grocery stores has carts that seat two children up in the basket. There are three leg holes so they have to share the middle one. It's not always the smoothest sailing, but it's survivable. You should hunt around for such a store near you!
Can you meet the delivery service at said point, 2.5 miles from home, with all your groceries prepaid for and quickly placed in your car?


Follow Airport exit signs to Pena Boulevard. Follow Pena Boulevard for approximately 10 miles to I-70 West. Merge onto I-70 West for 6.9 miles. Take Colorado Boulevard Exit #276B. Turn left at stop light onto Colorado Boulevard. Follow Colorado Boulevard for 4 miles to 1st Avenue. Turn right on 1st Avenue. Stay on 1st Avenue when approaching mall. Turn right onto Clayton Lane. Hotel is on the right.
Get on I-25 N toward S Peoria St. Follow I-25 N to S University Blvd and take exit 205. Continue on S University Blvd and then turn right on E 1st Ave. Turn left on Clayton Ln and the hotel will be on your right.


Florian illustrates some awesome Star Wars action!
Take that Stormtrooper! Luke, Han, and Threepio (I think?) are on the scene! Florian sure captured the action of Star Wars in this drawing! 6 year old Florian really knew what he was doing!


text:
Q: Mysqldump needed column How to use mysqldump to dump specified column only from specified table in database?
I need something like this
mysqldump --skip-lock-tables -q -Q -c -e -h localhost -u username -pPassword DatabaseName TableName Field1 Field5 | gzip > /tmp/dump.sql.gz

But I get errors only

A: Using mysqldump it's not possible right now, but you may use into outfile utility to get the desired output. In your case the query will look like:
SELECT col1, col2 FROM DatabaseName.TableName INTO OUTFILE "c:/output.txt" FIELDS TERMINATED BY ',' ENCLOSED BY '"' LINES TERMINATED BY "\n";

Later on you can use this file to upload in another table called TableName2 with just two columns (ie. col1 and col2) by using following sql:
LOAD DATA LOCAL INFILE 'c:/output.txt' INTO TABLE TableName2
FIELDS TERMINATED BY ','
ENCLOSED BY '"'
LINES TERMINATED BY '\r\n';

redpajama_set_name: RedPajamaStackExchange


text:
Bertoncello Ceramiche, Havana Screziato Glaze, Sculptural Accordion Jug Vase, 1960s-70s
Currently held on consignment at Andrews Oakville
This chic work of mid-century Modern ceramic is by Italian pottery Bertoncello Ceramiche D'Arte (estd. c. 1956 - c. 1999). The sculptural and tactile form presents softly geometric influences of Modernist design as well as design qualities reminiscent of Art Deco Bauhaus geometricism. The overall shape is that of abstract jug vase with ridged detail and the dramatic handle created from the circular piercing.
The sumptuous glaze is immensely silky, not overtly glossy and invites touch. It is also one of two Bertoncello signature glazes and visually as a refined blending of rich, Vanilla Cream that is feathered with deep sienna, giving additional depth. Take a step back to view this piece as a whole and the effect resembles leather or marbled stone.
Like many other Italian potteries that were popular during the mid-century period, little is known about the pottery but the exceptional quality of design undeniably speaks for itself.
Excellent. No chips, cracks or repairs. Most notable wear are movement marks on the underside of the base that is commensurable with the age of the piece. Please refer to photographs as they form part of the condition report. The base bears the model number '84'.
Height: c. 3.9" / 10 cm x c. 6.9" / 17.5 cm length (across longest point). Depth: c. 3.4" / 8.7 cm. Base measurements: c. 6.1" / 15.5 cm x c. 3.3" / 8.4 cm. Unpackaged weight: c. 0.4 kg / 420 g
Bertoncello Ceramiche D'Arte was founded in Schiavon, Italy around 1956 and was first known as LBP, an acronym created with the first letters of the founder's surnames Mr. Lini, Giovanni Bertoncello, and Mr. Pizzato.
For many years it was run solely by Giovanni Bertoncello (b. 1930 - d. 2011) and his brother Felice after Mr. Lini left the company a few years after the pottery's founding. By the 1970s the pottery had grown to a staff of around 30 with Giovanni being the creative driving force behind the forms and glazes. In the early years, Giovanni benefited from some support from a Venetian teacher, Mr. Boatto.
Sadly not a lot is known about the company as all its catalogues and archives were destroyed when the company closed in 1999, however, the legacy of Bertoncello's design is undeniable in the history of Italian mid-century art ceramics.
Bertoncello's signature designs are often very sculptural, with echoes of geometricism and modern architecture. Dramatic curves, rounded edges and corners, pierced forms and an organic feel are recurring features

redpajama_set_name: RedPajamaCommonCrawl


Does everyone have angels? They sure do! Join Yvette as she channels messages from the angels, which helps to bring us to our natural state of joy, love and peace. The angels messages brings blessings to everyone involved. Learn more about the angel realm and participate in high vibrational Angel Light Exercises and angel meditations that are great for everyone! You only have to be willing and the angels can help you in a multitude of ways!
Today we channeled a message of love from Archangel Chamuel, and enjoyed an "Angel Light Exercise" to help increase inner peace, which in turn helps to increase global peace! Enjoy !
Greetings dear beloved all. This is St. Michael the Archangel and I am here with you on this special day of love when we all celebrate. This year is God-created, and therefore, we too celebrate this with you. This year to come is of peace for all nations and love for everyone. The Highest message I can bring to you is this: know that you are loved and cared for and I bring with me great tidings of peace for who listen. Know that you can focus on the highest blessing, or blessings of 2017 and beyond. Know that you are loved throughout every year and every moment of your life. Know that we the angels of peace, of love, and of joy will help you always. Know this dear beloved child of God now and always. Peace is assured when you remain focused on God's Love and when you choose to trust in the Most High. Peace is with you even when there are stories on social media and in the news that tell otherwise. Peace is what we are asking you to focus on throughout 2017. Pray for those countries who are still not focused on Peace and Love. For there are some who, still remain focused on fear. Fear not we say! We are with you and we are to help you throughout your lifetime and others throughout theirs. We can help you in a multitude of ways, whether you are focused on love and peace is up to you. If you are moving, focus on a peaceful move, if you are with love, focus in it ever so more we say, the highest love is with you always. Peace is the outcome when you remember love first. Love is always the answer dear ones, and in 2017 we the angels and Archangels will help you . And this is our message- ask for us to help you in every situation. Ask for your loved ones and we the angels and Archangels will assist your loved ones who are willing to receive our assistance. Shift your thinking if needed to the highest outcome by focusing on Love and Peace. Ask for me to lift your thoughts, your emotions if needed. Ask for the angels to surround and help anyone in need. See 2017 as peaceful, see your future as bright, because it is. See your love growing because it does. See yourself doing well, see your love as one with God and know that you are blessed, guided and loved. Ask for us dear ones always. Ask for me personally, I am St. Michael the Archangel and I love you. Ask for blessings from God and Jesus who love you, ask and it is given. Ask and your prayer answered, and this is a question worth asking. Know that 2017 is blessed, and you are loved and you are with Heaven's help now and always. And so it is, amen, amen, amen.


text:
Q: In spring MVC controller change file write path I write code to create automatically file in my work directory.
The path is working but I have given full system path, Now I want to create the file in my resources folder without  E:\\Hello\\
Now the path is,
E:\\Hello\\file.txt

I want
resources/file.txt

My controller
String message= "Hello World";
try {
    Files.write(Paths.get("E:\\Hello\\Hello\\file.txt"), message, StandardCharsets.UTF_8, StandardOpenOption.CREATE);
} catch (IOException e) {
    e.printStackTrace();
}

My stack trace
May 14, 2018 6:39:26 PM org.apache.catalina.core.StandardWrapperValve invoke
SEVERE: Servlet.service() for servlet [SpringDispatcher] in context with path [/Hello] threw exception [Request processing failed; nested exception is java.lang.NullPointerException] with root cause
java.lang.NullPointerException
    at liteOn.controller.HomeController.tmax(HomeController.java:95)
    at sun.reflect.NativeMethodAccessorImpl.invoke0(Native Method)
    at sun.reflect.NativeMethodAccessorImpl.invoke(Unknown Source)
    at sun.reflect.DelegatingMethodAccessorImpl.invoke(Unknown Source)
    at java.lang.reflect.Method.invoke(Unknown Source)
    at org.springframework.web.method.support.InvocableHandlerMethod.doInvoke(InvocableHandlerMethod.java:220)
    at org.springframework.web.method.support.InvocableHandlerMethod.invokeForRequest(InvocableHandlerMethod.java:134)
    at org.springframework.web.servlet.mvc.method.annotation.ServletInvocableHandlerMethod.invokeAndHandle(ServletInvocableHandlerMethod.java:116)
    at org.springframework.web.servlet.mvc.method.annotation.RequestMappingHandlerAdapter.invokeHandlerMethod(RequestMappingHandlerAdapter.java:827)
    at org.springframework.web.servlet.mvc.method.annotation.RequestMappingHandlerAdapter.handleInternal(RequestMappingHandlerAdapter.java:738)
    at org.springframework.web.servlet.mvc.method.AbstractHandlerMethodAdapter.handle(AbstractHandlerMethodAdapter.java:85)
    at org.springframework.web.servlet.DispatcherServlet.doDispatch(DispatcherServlet.java:963)
    at org.springframework.web.servlet.DispatcherServlet.doService(DispatcherServlet.java:897)
    at org.springframework.web.servlet.FrameworkServlet.processRequest(FrameworkServlet.java:970)
    at org.springframework.web.servlet.FrameworkServlet.doPost(FrameworkServlet.java:872)
    at javax.servlet.http.HttpServlet.service(HttpServlet.java:661)
    at org.springframework.web.servlet.FrameworkServlet.service(FrameworkServlet.java:846)
    at javax.servlet.http.HttpServlet.service(HttpServlet.java:742)
    at org.apache.catalina.core.ApplicationFilterChain.internalDoFilter(ApplicationFilterChain.java:231)
    at org.apache.catalina.core.ApplicationFilterChain.doFilter(ApplicationFilterChain.java:166)
    at org.apache.tomcat.websocket.server.WsFilter.doFilter(WsFilter.java:52)
    at org.apache.catalina.core.ApplicationFilterChain.internalDoFilter(ApplicationFilterChain.java:193)
    at org.apache.catalina.core.ApplicationFilterChain.doFilter(ApplicationFilterChain.java:166)
    at org.apache.catalina.core.StandardWrapperValve.invoke(StandardWrapperValve.java:199)
    at org.apache.catalina.core.StandardContextValve.invoke(StandardContextValve.java:96)
    at org.apache.catalina.core.StandardHostValve.invoke(StandardHostValve.java:140)
    at org.apache.catalina.valves.ErrorReportValve.invoke(ErrorReportValve.java:81)
    at org.apache.catalina.valves.AbstractAccessLogValve.invoke(AbstractAccessLogValve.java:650)
    at org.apache.catalina.core.StandardEngineValve.invoke(StandardEngineValve.java:87)
    at org.apache.catalina.connector.CoyoteAdapter.service(CoyoteAdapter.java:342)
    at org.apache.coyote.http11.Http11Processor.service(Http11Processor.java:803)
    at org.apache.coyote.AbstractProcessorLight.process(AbstractProcessorLight.java:66)
    at org.apache.coyote.AbstractProtocol$ConnectionHandler.process(AbstractProtocol.java:790)
    at org.apache.tomcat.util.net.NioEndpoint$SocketProcessor.doRun(NioEndpoint.java:1459)
    at org.apache.tomcat.util.net.SocketProcessorBase.run(SocketProcessorBase.java:49)
    at java.util.concurrent.ThreadPoolExecutor.runWorker(Unknown Source)
    at java.util.concurrent.ThreadPoolExecutor$Worker.run(Unknown Source)
    at org.apache.tomcat.util.threads.TaskThread$WrappingRunnable.run(TaskThread.java:61)
    at java.lang.Thread.run(Unknown Source)

Thanks

A: try this:
String fileName = "static/java.ini";
Files.write(Paths.get(getClass().getClassLoader().getResource(fileName).toString()), data, StandardCharsets.UTF_8, StandardOpenOption.CREATE);

You will get the path of the your Spring Application root directory.
UPDATE
To access the file generated using the above method, try the following code:
@Service
public class SomeServiceImpl {

    public String reader(String fileName) {
        try {
            Path path = Paths.get(getClass().getClassLoader().getResource(fileName).toURI());
            StringBuilder data = new StringBuilder();
            Stream<String> lines = Files.lines(path);
            lines.forEach((String line) -> data.append(line).append("\n"));
            lines.close();

            path = null;
            return data.toString();

        } catch (URISyntaxException e) {
            e.printStackTrace();
            return null;
        } catch (IOException e) {
            e.printStackTrace();
            return null;
        } catch (Exception e) {
            e.printStackTrace();
            return null;
        }
    }
}

A: This code created the file.txt in my resources folder. Then the tomcat folder checked my project folder Hello, In that project folder Inside that resources folder file.txt has been created.
String message= "Hello World";

String realPath  = request.getSession().getServletContext().getRealPath("/resources/file.txt");

Files.write(Paths.get(realPath), message, StandardCharsets.UTF_8, StandardOpenOption.CREATE);


text:
Grey staining – a phenomenon to date unexplained
You need to know this
Grey staining occurs as signs of wear on the surfaces of metallic components, which are permanently under high loading. Gears in gearboxes and sliding camshafts and valve lifters are mainly affected. Damage of this nature only occurs rarely in the gearboxes of motor vehicles, but mainly in industrial equipment like mill drives, rolling mills and wind power plants.
How can you detect grey staining?
Viewed with the naked eye, the damaged parts have a matt grey appearance. Only when greatly magnified, does it become apparent that many tiny pores and eruptions are responsible for the grey colour. When gears are permanently under high loading, sliding and mixed friction is created on the surfaces in contact with each other. Thus, these are plastically deformed, microscopically small cracks occur. These may develop into deeper cracks and subsequently to major eruptions. A phenomenon that is also referred to as pitting. Over time, grey staining can negatively influence the flank form of gears and change both the mesh and noise behaviour in the gearboxes.
Causes of damage by grey staining
Grey staining can have various causes. It occurs especially when components like gears are permanently heavily stressed and there is a high sliding speed combined with low film thickness. The low film thickness often results from the fact that the lubricant is exposed to high temperatures. Another reason may be an unfavourable geometry of the gears, which lead to heavy loading at certain points on the gear flank. The texture of the surface also plays an important role. If this is very rough, too thin of a lubricating film thickness leads to constant contact on the part of the metal and thus friction damage.
The choice of lubricant is also crucial, since the gear geometry, the speeds and the load are determined by the requirements of the particular gearbox design. Too low viscosity, for example, causes insufficient lubricating film thicknesses. In addition, certain additives in the oil can promote corrosion and therefore the tendency to form grey staining. Nowadays, high-performance lubricants are tested using a standard test to determine whether they are suitable for preventing grey staining.
However, there is another theory regarding the origin of grey staining. At the car makers Mercedes-Benz, wear was detected on the gear constructions of rear axles in the 1970s and 1980s. After various metallographic tests in the company's own laboratory, the engineers came to the conclusion that the lubrication film was destroyed by vibrations with unusually high inherent frequencies of the components and consequently led to scuffing damage to the gear flanks. This explanation could also apply to roller bearings in wind turbines. This would mean that the wear is not caused by external stresses, but by a dynamic stress inside the gearbox components.
Gearboxes of wind turbines are particularly affected
Grey staining has been known for many years in gear drives. It occurs particularly often in wind turbines and thus constitutes a major problem for operators. On the one hand, it can have a significant impact on the wind power plant capacity; on the other hand, gearbox damage due to grey staining can quickly run into six figures. What is particularly unclear is who is liable for such damage.
In 2007, the German Wind Energy Association (BWE) set up a working group consisting of experts, operators, technical managers of wind turbines and lawyers to investigate the origins and effects of grey staining, as well as appropriate countermeasures. It took four years for the group to submit its final report in 2011. The conclusion: It is still unclear who may be held liable for damage caused by grey staining. The gearbox manufacturers see the problem as a normal sign of wear, which is excluded from warranties. The process of grey staining is very slow and usually only leads to gearbox failures when the warranty period has expired. To date, it is not clear from a legal point of view who is liable for damages.
This still needs to be clarified
As long as the causes are not clear, there will be no final decision on who is liable for damage to the gears of wind turbines. High-performance wind turbines with more than one megawatt capacity, which run constantly at their limit, are particularly affected. The problem of grey staining can only be partially contained by conventional lubricants and improved surface structures: the older the plant, the more difficult a satisfactory solution. Therefore, it remains unclear whether the phenomenon of grey staining will ever be seen as damage liable to recourse. The working group of the BWE therefore did not come up with any final verdict in its report. To date, there is insufficient experience on the fatigue strength of large wind turbines and the impact of dynamic forces such as changing winds, accumulation or tower shadow on the drive shafts.
The best option of all, then, is to protect new wind turbines with innovative nano-tribology from the start from grey staining and eliminate the dreaded pitting as consequential damage from the outset. However, this cannot be achieved using the highest quality lubricants, as these too, sooner or later can only reduce the frictional wear, but cannot completely rule it out. A far more effective approach is to start right on the surfaces and to coat these metal-ceramically, so that friction forces are largely avoided. The surface ceramisation is done using the oil additive DuraGear® W100. This is added to the lubricant during operation, uses it as a means of transport to friction points and stores silicates there through a chemical process on the metal surfaces, thereby refining these as metal ceramic surfaces.


Waffle House® restaurants have offered the combination of good food with outstanding service since 1955. This combination has made it a beloved icon of the South for the past 60 years. Waffle House® restaurants provide a unique dining experience where regular customers are greeted by name and enjoy social interaction with their servers and other customers. All food is prepared fresh, cooked to order and served on real china in a kitchen that is out front and in full view.


text:
New York New Works Theatre Festival: Condensed Shows Capture Attention
By Carol de Giere | 0
"The Broadway community really comes out to support New York New Works. They've taken a lot of these artists [i.e. writers] under their wings and several projects have progressed to the next level."
~Festival Director Gene Fisch, Jr.
Submissions Deadline: July 1, 2020
Tentative Dates: Fall of 2020
Of all the independent annual theater festivals in Manhattan, New York New Works Theatre Festival (NYNW) is the only one that presents a group of condensed shows in an evening designed for the convenience of A-list Broadway folks and potential investors. Every submission is reviewed by at least one Broadway producer. A panel of industry leaders also attends and reviews the performances during the festival that is held at a top tier theatre (historically the Duke or Acorn theaters in the heart of Broadway).
Festival Director Gene Fisch, Jr. has been thrilled with the response. "The Broadway community really comes out to support NYNW. They've taken a lot of these artists [i.e. writers] under their wings and several projects have progressed to the next level."
Fisch set up the festival in 2014 as a project to help the arts community. He noticed that many of the festivals that his friends were participating in seemed limited as to the audiences that were being attracted and the space that they were performing in, and sought to design a utopia for artists. NYNW has had great success attracting industry leaders to evenings that present four or five creative new condensed works during prime times, in lieu of asking producers to watch one piece from a writer whom they did not know beforehand. Although Fisch emphasizes "no promises," industry connections frequently result from participation, with several shows moving in Broadway's direction, tours, or regional theaters.
Paul Sladkus, a long-time TV and media producer, is one of the yearly panelists who is fond of NYNW. "It's a good concept for a festival: you're putting on a short show, abridged edition, the best 20 or 30 minutes that represents the show. I'm happy seeing people be happy doing what they love to do."
Writer Responsibilities
As with all festivals, the authors are responsible for their presentations, which means this isn't a free ride. In this case, 100% of the upfront costs for the theatre and staff are taken care of by the Festival's creator. NYNW provides a Broadway level GM team, lights, the space for performances, guidance along the way, and front of house staff given the massive contacts held by the panel, they can make suggestions for finding directors, designers, actors (virtually anything that the production requires). They maintain a group of "Volunteer host ambassadors" on their team that include performers and others who can readily be called upon. Fisch can help match up projects with host ambassadors during the casting process.
Because this is a rare opportunity to show off one's best work and make an impression, normally the presentations aim for the highest level with top talent. This festival is designed for shows that have been previously tested in table reads and are close to being ready for a production. It is important to feel that you are ready to take the next step in a professional career.
"We're really proud of how special this has become," Fisch says. "We wanted to give the artists an opportunity to present their work on a top-quality stage with a Broadway level management team and we have done that."
He emphasizes that any festival presentation is about building relationships. It's unrealistic for writers to think someone will come up at the end of the night and hand them a check. "You develop a relationship. If they like the show, you set up an opportunity to talk during one of the many New York New Works events / afterparties."
New York New Works Theatre Festival takes plays and musicals of all types, including family musicals. Each year 30-40 shows are selected from many applicants. There is no cost to submit. If accepted, the participation fee is $897. Note that NYNW has historically granted thousands of dollars in scholarship as they never wish for finances to be an issue.
Fisch explains it is wise to pick the best parts of your show that will still provide a clear beginning, middle, and end. Submit the two or three best songs. Find details for 2020 at
https://www.nynwtheatrefestival.com/
Submissions are now underway!
PreviousBerklee College of Music Students Help Develop New Musicals
NextBuilding Your Songwriting Toolbox
Carol de Giere
Carol de Giere is the author of "Defying Gravity: the Creative Career of Stephen Schwartz from Godspell to Wicked" and "The Godspell Experience: Inside a Transformative Musical." Ms. de Giere is also the founder and editor of several online newsletters including "The Schwartz Scene" for which Mr. Schwartz sometimes writes updates about his projects and experiences. She is the founder of MusicalWriters.com and serves as an ongoing contributor. A former librarian, Carol holds master's degrees in library science and writing. She lives with her husband in Connecticut where they enjoy walking, reading, practicing yoga and meditation, and nature photography. www.caroldegiere.com
Broadway Bound Theatre Festival Puts Your Show on 42nd Street
Village Theatre – Seattle
NYMF Alumni Share Tips on Musical Theatre Festival Participation
Musical Theater Festivals in Manhattan: A 2020 Update


Allow Model Magic compound to dry overnight. Scrape off excess Model Magic compound with a dull-edge knife or metal spoon. With a small, stiff bristle brush, work the stained area with a mixture of liquid dish detergent and water. Wipe stain away with a damp sponge. If stain remains, repeat the procedure. If stain persists, use Resolve carpet cleaner according to the directions on the container.
Allow Model Magic/Fluff Stuff compound to dry overnight. Scrape off excess Model Magic/Fluff Stuff compound with a dull-edge knife or metal spoon. Add liquid dish detergent to water. Wash the stain away with the soapy water and sponge and rinse. If any stain remains, saturate a cotton ball with rubbing alcohol, blot the stain and rinse.
Allow Model Magic compound to dry overnight. Scrape off Model Magic compound with a dull-edge knife or metal spoon. Add liquid dish detergent to water. Wash the stain away with the soapy water and sponge and rinse. If any stain remains, saturate a cotton ball with rubbing alcohol, blot the stain and rinse.
Remove as much excess Model Magic as possible from fabric. Wash in hot water with laundry detergent and rinse in cold water. Check fabric prior to drying. If stain persists, rewash then dry.If stain has been left for extended period of time, use following pretreatment suggestion: Remove as much excess Model Magic from fabric as possible. Use pre-wash laundry stain remover according to directions on container. Work pre-wash into stained fabric. Wash in hot water with laundry detergent and rinse in cold water. If stain persists, do not dry. Repeat pretreatment and wash cycle, then dry.


The Frank Fitch Notebooks span from 1867 through 1873. During this period Frank Fitch, along with his brother Fred, built a furnace in Estill County Kentucky. The seven notebooks in this collection serve as documentation of the construction of that furnace.
Iron industry and trade--Kentucky--Bath County.
In operation from 1869 through 1874, Fitchburg Furnace of Estill County Kentukcy was designed by Frank Fitch, constructed by Sam Worthley, and financed by a group of New England businessmen. Fitchburg's twin furnaces, Chandler and Blackstone, were named for two of the project's investors. One of three iron furnaces in Estill County, and one of dozens in the larger Hanging Rock region of northeast Kentucky and southeast Ohio, Fitchburg Furnace produced railroad wheels and rails. During its 1868 construction a town of 2,000 developed around Fitchburg Furnace, but when the Furnace ceased operations in 1874 the town slowly dissipated.
The Frank Fitch Notebooks consist of seven notebooks spanning from 1867 through 1873. These document the construction of the furnace Frank Fitch built with his brother, Fred. They include rough sketches of the furnace, maps of the area around the furnace, lists of supplies, and financial information. The collection also contains several pieces of ephemera as well as materials from an exhibit about Frank Fitch and the furnace.
The 1868 Frank Fitch notebook suffered damage and is now being housed in two parts. This is the first of those two parts.


text:
Social studies
Women's History Month
Informational Texts
Social studies
Civics & Government
Pop culture & events
Women's History Month
Informational Texts
Speaking and Listening
Rocket Like Mae Jemison
Craft a paper rocket in this hands-on activity inspired by the life of Mae Jemison!
Ruth Bader Ginsburg Biography
In this biography worksheet, children are introduced to Ruth Bader Ginsburg, who in 1993 became the second female Justice of the Supreme Court in the United States.
Who is Katherine Johnson?
Katherine Johnson was an African American physicist and mathematician who worked to create the first calculations to send humans into space. Learn more about this inspiring woman with this nonfiction reading comprehension worksheet.
All About Misty Copeland
Use this nonfiction comprehension worksheet to help second and third graders learn all about Misty Copeland, the first African American woman to become a principal dancer at the American Ballet Theatre.
Rosa Parks: Historical Heroes
Children learn about the life and legacy of civil rights activist Rosa Parks in this history worksheet.
Get to Know Mae Jemison
Mae Jemison was the first African American female astronaut to enter space. Use the Get to Know Mae Jemison lesson plan to learn more about this famous scientist. Children will then read and write about her, and create their own paper rocket.
Sojourner Truth Timeline
Track important events in the life of an important woman with this Sojourner Truth timeline, a great way to get used to reading and writing nonfiction.
Women's Suffrage and the 19th Amendment
Children learn about the women's suffrage movement in the U.S., including key players and events, and how it contributed to the eventual passing of the 19th Amendment.
Writing Opinions About Sor Juana Inés de la Cruz
Sor Juana Inés de la Cruz was a 17th century writer and philosopher who today is considered one of the first documented feminists and advocates for women's education. In this lesson, students will read two nonfiction texts about Sor Juana and discuss her life and accomplishments before writing an opinion piece about her.
Finding the Main Idea: Madam C.J. Walker
Children learn about Madam C.J. Walker, the first woman to become a self-made millionaire in the United States, in this Finding the Main Idea worksheet.
Making Comparisons with a Venn Diagram: Bessie Coleman and Mae Jemison
Students read short biographies of pilot Bessie Coleman and astronaut Mae Jemison, each a pioneer in her field. They then practice using a Venn diagram to compare the lives and accomplishments of each woman.
The Aspirations of Sonia Sotomayor
In this biography worksheet, children discover the challenges Supreme Court Justice Sonia Sotomayor faced in her childhood, and read about how she used those obstacles to become a good lawyer and judge.
Historical Heroes: Susan B. Anthony
Children learn about Susan B. Anthony, an abolitionist and civil rights advocate best remembered for her contributions to the women's suffrage movement.
The Star, Mae Jemison
Use the worksheet The Star: Mae Jemison to help learners understand the format of biographies while reading more about an important African American figure.
A Misty Copeland Biography
Students will read a biography of Misty Copeland, the first African American woman to become a principal dancer for the American Ballet Theatre, and then answer nonfiction comprehension questions about the text,
Famous Women in History
Meet a few of America's most inspirational female figures with this history sheet. Your student will match up each woman with her accomplishment.
Introducing Mae Jemison, the Star
Mae Jemison is a pioneer; she was the first African American female to enter space! This biography of her life details her early life, education, experience as an astronaut, and her life after NASA.
Learning About Amelia Boynton Robinson
Children are introduced to Amelia Boynton Robinson, a civil rights activist who got her start at a young age accompanying her mother as she registered African Americans to vote.
Who Is Mae Jemison?
Mae Jemison was the first African American female astronaut to enter space! Use the Who Is Mae Jemison? lesson plan to get to know this prominent scientist and entrepreneur. Students will read about Mae and then answer questions about her.
All About Katherine Johnson
Introduce your second and third graders to the inspiring mathematician and physicist Katherine Johnson. After reading a short biography, children will use what they've learned to answer nonfiction comprehension questions about the text.
All About Marie Curie
Teach your child history, science and reading all at once with this short biography of Marie Curie, a scientist and the first woman to earn a Nobel Prize.
Learning About Maria Tallchief
This engaging lesson plan provides students with an opportunity to learn all about America's prima ballerina, Maria Tallchief.
Women in History: Eleanor Roosevelt
History students can learn all the first modern first lady in this biography worksheet, and can develop their reading comprehension skills as well.
Timeline of Sonia Sotomayor's Life (So Far)
In Timeline of Sonia Sotomayor's Life (So Far), third and fourth graders reference a timeline of Sotomayor's life to answer questions about her life.
The Veteran Cathay Williams
In the worksheet, The Veteran Cathay Williams, learners will read about a female veteran who helped pave the way for females to serve in the military. Cathay Williams was the only woman Buffalo Soldier. Find a differentiated works


It's time for gamers to scrape together "moolah" and step back into the boots of Stranger, the most fearsome bounty hunter in all of Oddworld. Just Add Water, developer of the hit retro arcade game, Gravity Crash, has completed production of Oddworld: Stranger's Wrath HD in collaboration with Lorne Lanning, the original creator of the Oddworldfranchise. The HD version of Stranger's Wrath is now available in native 720p resolution, running at 60 frames per second on the PlayStationNetwork $14.99.
Stranger's Wrath follows the story of Stranger, a fearsome bounty hunter that captures outlaws to raise "moolah" for a mysterious surgical procedure. After encountering the backwater town of the Grubbs, Stranger discovers that there are a few too many secrets about the past and his future as a bounty hunter.
said Lorne Lanning, Co-Founder of Oddworld Inhabitants and creator of the Oddworld series of games.
I love the current trend of bringing some of my favorite titles to HD and Oddworld: Stranger's Wrath HD is continuing the trend with gusto!