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Journal entries from August 2014
Notes from New Zealand: Christchurch
Christchurch is heartbreaking and inspiring, in equal measure. New Zealand's second largest city is still recovering from the devastating earthquake of 2011. Huge swaths of the city have disappeared leaving gaping hulks of vanished buildings standing on every street like ghosts from the past. You walk the streets, haunted by the rubble of tumbled buildings.
And yet there is a spirit of revival here. A cathedral made of cardboard. Shops inside containers. Restaurants in trucks or tucked inside tiny reclaimed spaces. I walk the city, wandering in and out of places, awed by so much that I see.
And the food!
My first meal is at Shop Eight, where chef Alex Davies is cooking eloquent fare on a couple of burners in a kitchen the size of a postage stamp. He has no oven. The furniture is made from recycled wood. The flowers on the table are wild, plucked from now abandoned gardens, tucked into jaunty jars. The products - even the wines - are all local. I loved absolutely everything I ate, from bread served simply with a berry vinaigrette to a fantastic plate of local cheeses.
This was my favorite dish:
Terakihi, a New Zealand fish, with the meatiest, fattest, most delicious shiitake mushrooms I've ever experienced, and a single pungent leaf of kale. The great joy here was the broth: intense, singing the praises of every vegetable that went swimming through it.
Those radishes are fried in duck fat, the chicken liver hearts are just-cooked, and the pate is rustic, gutsy, completely appealing.
Pig head ramen. Need I say more? Alex gets a pighead every week, fashioning various delicious dishes from the meat.
Have you ever seen a more appealing plate of cheeses? The one on the right is a local sheep cheese, the one in the middle is Mt. Grey Barnes Blue, and the one on the left was rich, soft and delightfully barny. The jelly is made from loquats.
The cheeses come from Canterbury Cheese Mongers, where Sarah and Martin Aspinwall are baking fantastic sourdough bread and encouraging (and affining) the products of local cheeesemakers. (That's Sarah.)
Lunch one day is at the fabulously named King of Snake. We start with the equally well-titled hairy oysters - wrapped in kataifi, slathered with spicy mayo, a crisp briny mouthful.
Then there are these tuatua - meaty local surf clams haunted by a powerful XO sauce.
And chili prawns - sweet, spicy, extremely sexy.
But the restaurant that most exemplifies the spirit here has to be the just-opened Brick Farm, set in an almost vacant lot. Johnny Moore, whose beloved Smash Palace is a boisterous bar and burger place housed in a truck, has reclaimed a bit of land next to the farmers market downtown. The three story-building sits alone on an otherwise desserted downtown block. It's a handsome space, all brick, wood and sunlight, filled with charming details. An antique cash registers sits on the counter, guarding platters of pastry. Huge slabs of wood are used as plates. Outside, planters create a small urban farm. Inside, locals gather for brunch on weekend mornings, for raucous bistro food at night.
Places like this are turning the new Christchurch into a city filled with possibility. After the earthquake people here were eager to go out to eat, reconnect with their neighbors, prove that their city was still alive. Restaurateurs stepped in, opening in the midst of devastation, offering hope.
Up next: visiting Paradise. A trip to the country around Christchurch (and lots of terrific wine).
A Japanese meal in New Zealand
My last dinner in Auckland was at the tranquil Cocoro: a lovely, langorous meal that was utterly Japanese in its restrained simplicity.
It began with these two oysters: one a Bluff oyster, too delicious to serve with anything more than a bit of salt and lemon. The other a Kaipara topped with a subtle yuzu foam.
Next came a little box that opened to reveal a series of small treats: the tuna at the top, velvety curls of raw shrimp, a sharkskin grater with fresh wasabi and a bit of pickled ginger. At the bottom, both white and dark soy sauce.
Now there was seaweed-cured snapper wrapped around a nugget of grilled eggplant, topped with a frisk of turnip and served in a puree made from more grilled eggplant.
Next there was a tiny dish of chawanmushi filled with scallop and crab, and topped with salmon roe:
Kingfish and fiddlehead fern tempura came plunked into a broth rich with seaweed and spinach. The real treat here - for me at least - was the buckwheat and spinach at the bottom. The entire world in a bowl- ocean, forest, field and stream.
Beautifully grilled beef, very rare, surrounded by shiitakes, truffle, Jerusalem artichoke puree and just a tiny hint of bitter greens.
Dessert was simple and completely refreshing: granita of umeboshi and shiso, with bits of berries and a strong hint of yuzu. A perfect ending for a lovely meal.
Notes from New Zealand: Auckland
This is such a beautiful city, perched on the water, the air fresh, green volcanos everywhere you look. Some lucky people take the ferry in from Waiheke Island, commuting in to work with orcas frisking around the boat, leaping, diving. Others live in wonderful Victorian homes, perched on hills, views of water on all sides.
Life here seems casual, easy. First night in town I am whisked off to Depot, the most rollicking, raucuous restaurant, where genial Al Brown plies me with wonderful wines and fantastic food. Almost before we're seated platters of oysters arrive.
New Zealand oysters are not like those of other waters: they're brinier, meatier. We have Tio Points, with their steely character, creamy Mahurangis and the Te Matukus which are both sweet, salty and creamy. (My favorites are Bluff Oysters, which are just going out of season; they have a crisp character, a bit like the texture of giant clam, and I'm ecstatic each time I encounter one.)
There are clam fritters - I can't stop eating them - and spicy lamb ribs, big meaty things with potent skordalia, and the kinds of salads not meant for dainty dieters. This is big food, for big eaters; you are meant to have fun. And finally we eat pastrami from Al's other place - Federal Deli - which actually gives classic New York delis a run for their money.
I'm amazed to come halfway around the world and find this written on a wall. But did I say this? I can't remember when.
Lunch the next day is at Soul Bar. Overlooking the water, it's filled with extremely chic people giving each other the eye. This is a grown up restaurant, running smooth as silk. You sit down, relax, instantly knowing you're in good hands. The food - as you can plainly see from the king fish above and the tuna below - is beautiful. It is also impeccably prepared. Every one of these dishes tasted even better than it looks.
The fish and scampi were delicious, but it's the pastas that really impressed me. Pumpkin agnolotti were filled with roasted pumpkin, bathed in brown butter and edged with curls of ricotta salata and fried sage. It's a classic dish, but I've never had a better version.
I love these plump, floppy little ravioli too. They're filled with goat cheese that's been sparked with orange peel and topped with grilled scallions and various permutations of peas. Simple. Elegant. Delicious.
And this: scampi with brussels sprouts. Underneath, sheer sheets of pasta. Over it all, a rich shrimp bisque. Sweet, sour, soft, chewy: a serious mouthful.
Here even a simple dish of broccolini comes spiked with smoked chili, underlined with preserved lemon, embraced by garlic until its rough edges have been muted.
Breakfast in Auckland isn't your usual fare either. While people in the rest of the world are starting the day with toast, with cereal, with porridge or pastries, Aucklandites have different ideas. At the lovely little Ortolana people are tucking into far more interesting food. Mushrooms, poached egg, scattered cheese, greens.
And this: gnocchi, cheese, eggs, peas and an entire garden of spring greens. It's as if Auckland is saying - the world is filled with so many wonderful things to eat. Why limit the options?
And then there is the Japanese food. Stay tuned.....
Pickled Purple Daikon
The day before I left for Australia, I found a beautiful purple daikon radish at the farmer's market.
I didn't have time to eat it before I left. So I did the obvious thing: made it into pickles.
For the first few hours, the radish's incredible purple tie-die color lasted. But eventually it gave way to the pickling liquid, and the vinegar turned everything a brilliant beetish purple. Less startling - but still incredibly lovely.
Pickled Daikon
1 large purple daikon radish, sliced
1 1/4 cup unseasoned rice vinegar
splash soy sauce
thumb-sized piece of ginger, smashed with back of a spoon
dried chile
Warm the liquids with the sugar and salt in a small nonreactive pot, just until the sugar dissolves.
Put the thinly-sliced daikon and ginger into a pretty bowl along with the chile, peppercorns and coriander seeds. Allow to cool to room temperature and then refrigerate.
I imagine that this will be good for about two weeks - but we'll see when I get back from New Zealand.
Notes from Melbourne 2: Attica
Melbourne is food obsessed. To walk down the streets of this city is to encounter lines of people waiting - for coffee, for ice cream, to get into all the hot restaurants that take no reservations. Chinatown is packed with people, and if you want to eat well, just get into the longest line you see. It will be good, because people here care, deeply, about what they eat.
But if you really want to understand what Melbourne is all about, there's no better place to do it than Attica, the strange and wonderful restaurant that Ben Shewry runs. There's not a restaurant like this anywhere in the world - and I doubt there's another city which would offer it this amount of loving support.
Because this restaurant is set on redefining the entire relationship you have with restaurants. It is the Marcel Duchamp of restaurants, a place that demands that you do more than arrive expecting a pleasant experience, one that asks you to use your mind as well as your mouth. If all you're looking for is pleasure, this is probably not the place for you. The food is wonderful, the wines impressive and the service could not be more appealing, but everything about this place is intended to stretch your thinking.
You enter. The dining room is dark, the table bare - a blank stage, spotlit, waiting for the actors to appear. The first thing you get will be a glass - but a glass so light, it is almost as if it does not exist, as if the wine itself is hovering in air. A statement.
Then comes the bread - made with an ingredient whose name meant nothing to me. "It tastes a bit like cocoa," says the waitress, in her difficult to understand accent. Before the evening is over many beautiful people will have offered you food in a dozen different dialects. This seems deliberate, as if the chef is saying, "This is what Australia is. We are a nation of immigrants."
There is butter, as yellow as a daffodil, and a lovely heap of salt. And there is a yogurt-like concoction, filled with dried saltbush, a fascinating herb totally new to me.
Now a little dish arrives filled with milk curd. A waiter appears, holding a long honeycomb and scoops some honey out. I frown. I loathe honey. I eat it anyway, discovering as I go that I've been wrong: this honey is not achingly sweet, but completely lovely. Am I bewitched? Is this honey special? Is it the moment? I'm not sure, but I happily scoop up every bite.
A procession of tiny tastes appears. A walnut holding a walnut puree and a silky fold of mushroom, delicate as a butterfly wing.
A little black dish, smooth against the palm, holding the tiniest carrots, each one lightly pickled, but tasting mostly of the earth.
An ear of corn, so tiny it would fit right into a doll's house, the flavor so vivid I find myself eating the silk itself. I've been drinking an Australian Riesling (Zelo 'Unico' 2014 from Adelaide Hills), and as I finish the last drop it resonates gorgeously with the buttery softness of the corn.
Sommelier Banjo Plane pours out a new wine -Jauma Autumnal Sun 2011 - McLaren Vale, and I take a sip while contemplating the bright green leaf, the color glowing, that sits before me. I worry the leaf with a fork, and it falls away to reveal a heart of pure snow crab. The leaf is sour, the crab sweet. It is simplicity itself, but it takes my breath away.
Now there is a strange pink wine, slightly thick in color. More forceful than your ordinary charming rose, this Attica x Pyramid Valley 'Pink Wine' 2012 from Caterbury, New Zealand is exactly right with the latest dish, a version of steak tartare. These are ingredients I've never before encountered: kangaroo, pickled purple carrots, bunya bunya nuts, berries. The flavors leap across each other, each bite different than the next, and I find myself taking a bite, thinking about it, taking another. Pausing.
Shewry's most famous dish is the potato, which he cooks in the earth in which it was grown. Mint. Herbs. But mostly the pure taste of potato, and a texture - somewhere between soft and dense - that defies the ordinary nature of a potato. Ceci n'est pas une pomme de terre. With it there is not wine, but "cleansing ale" from Tasmania, which underlines the unprentious simplicity of the potato.
The meal unfolds, dreamlike. Occasionally I watch small groups get up and disappear. Where are they going? And then it is my turn and I find myself outside, where the chef is waiting to show me not only the garden, but the composter as well. Ben opens it up:all the scraps and uneaten food have been transformed into something like loam. I put my hand into this new dirt, which smells faintly of mushrooms. It seems almost magic.
This modest New Zealander was raised in a wild part of the country. As we talk I find that Shewry is a man of amazing modesty, more comfortable talking about his staff and his dreams for them than he is talking about himself. He seems slightly stunned by his own success, determined to do good rather than make good.
Inside again, there is Moon Marsanne 2010 from Nagambie waiting at the table. A waitrees appears with a little package that looks like nothing so much as a piece of a tree. Inside this paperbark wrapping is whiting, topped with pearl meat. A marriage of forest and ocean. Pure. Clean. Utterly delicious.
The most dramatic presentation of the night is an entire red cabbage, its large ruffled leaves a deep purple. The dish, named 142 Days on Earth is an homage to the venerable vegetable. Inside, another mixture of meat, berries, seeds - all utterly unfamiliar to me - and I stretch (unsuccesfully) to identify the ingredients. The flavors ricochet around my mouth, tempered by the Sorrenberg Gamay 2013 from Beechworth. My apologies for the photo; by now it is after 1 a.m. and I am stunned with food, with wine, with the entire experience.
Now there is a small procession of desserts:
Gingered pears with ice cream, served with Maidenii. What's Maidenii? A local Vermouth, made with, among other things, hand picked wormwood, strawberry gum, river mint, sea parsley and wattleseed. Of course.
Finally this playful candy egg appeard. Filled with caramel. Served in a little grass nest. I love the eloquence of this ending: a nature note, a reminder of the garden, and a nod to childhood, when we all learn to eat.
Notes from Melbourne 1
My first taste of Melbourne: a plate of oysters at the counter at Cumulus. Brinier than any American oyster, crisper too, each one like a little gulp of the ocean. Hello!
Cumulus is a lovely introduction to the food of this city. Casual and friendly, it takes its food (and its wine) very seriously. The waitress will hunker down with you over the menu, considering the options. Should you have the fried cauliflower? Yes indeed; sizzling with Middle Eastern spices, it makes you wonder why you've never had this dish before. Cauliflower was born to fry!
The woman next to me is eating roasted pumpkin that's been slathered with pomegranate molasses and topped with shards of cheese, uttering little moaning sounds that make me sorry I didn't order that as well. But I'm happy with my house-made pastrami, shaved paper thin, served with terrificly sour pickles, horseradish cream, and crisps of rye that shatter at a touch. What makes this sing, though, is that dusting of fresh horseradish.
I loved these silky green beans too, in their chunky hardboiled egg mayonnaise and their topping of fried shallots.
People here don't talk about Pei Modern- but they should. I absolutely loved my (admittedly very large) lunch. It began with this delicately fried whiting, served simply on a crumpled piece of paper.
Went on to the most wonderful little chunk of fried headcheese with a ruffle of culatello on the side:
and then a shower of dishes. The lightest little gnocchi, scented with almonds, kept from floating into the air only by that wonderful green sauce.
Burrata topped with miners lettuce - a juicy green succulent - and smoky slices of house-cured fish. The textures here were remarkable, the soft cheese snuggling up against the powerful severity of the fish, the gentle juiciness of the greens.
Surf clams in a smoked dashi broth, dotted with caviar and tiny nasturtium petals. Pure delicious luxury, a new interpretation of surf and turf.
But the tour de force of this meal was this: an entire grouper tail, so gently smoked the fish was still sweet, soft and tender, clinging to the bone. It came away in large tender chunks.
Dinner at Flower Drum - a venerable restaurant, wonderful in its old fashioned graciousness. Space between tables, dignified waiters, food served with care and a certain amount of pomp. This is classic Cantonese: pristine ingredients, properly cooked and beautifully served with excellent wines.
My favorite moment of the evening was this first bite, pearl meat with scallions. (Pearl meat is the main muscle of the Pinctada maxima, the huge pearl oysters which are harvested in July and August. Its simplicity, its pure clean flavor, reminded me of extremely tender abalone.)
The other high points were crab:
Peking duck - so properly presented that even the hoisin sauce next to the pancake had been slightly warmed....
and what was possibly the most elegant fried rice I've ever eaten....
Other memorable moments in Melbourne, included a very fun lunch at Chin Chin, the raucously mad Thai restaurant on Flinders Lane, and a fantastic dinner at Moon Under Water.
I was on stage at Moon Under Water speaking with sommelier Campbell Burton (Som of the Year) and the wonderful Virginia Trioli, so I didn't photograph the meal, but I loved every bite. The high point was the Aylesbury duck - rare roasted breast, confit leg - paired with quince and an entire medly of toasted grains. The wines Campbell chose- all Spanish - were impressive. I especially liked the 2010 Equipo Navazos La Bota de Vino Blanco "Florpower", which was served with the artichoke, scallop and black truffle soup.
And one day, walking along the street, I stopped in at Primavera for a salted caramel chocolate chip gelato of remarkable subtlety.
But the high point of the trip was dinner at Attica. It was truly remarkable. Coming up next......
My Dinner at Elan
Sea urchin guacamole? I was skeptical. How is it possible for the delicate flavor of sea urchin to survive the onslaught of heat? How could the soft pillowy texture not disappear into all that avocado mush?
But that's what's so great about David Waltuck: he knows what he's doing. One taste of this and you say, "How come I never thought about putting wasabi into guacamole?" It's the perfect heat for all those avocados. The sweet richness of the urchins comes shining through. And somehow - I'm not quite sure how - the roe does not disappear into the vegetable. It's a great dish.
The fried oyster had that same quality: it tasted like an oyster in a crackling package, rather than something fried withthat happened to be seafood. The caviar remoulade on top: pretty perfect.
This is the dish everyone's talking about: the foie gras pop. (Well, they're also talking about the foie gras burger with bacon and too many other ingredients, which I could not bring myself to try.) I was less impressed with this; it's a party trick, a talking point. A big ball of foie gras mousse with a heart of figs and a coating of pistachios. What's not to like? So much excess; so few bites.
Impossible to take a pretty picture of this, but I loved finding a zucchini blossom that was not, for once, fried into flavorlessness. Lightly stuffed, surrounded by tomatoes and plunked into a little puddle of lemon creme fraiche, it tasted like the flower that it is. Fresh, bright. Lovely.
"General Tso's sweetbreads." A tangle of sweetbread, leeks, chiles, and onion in a lightly citric vinegar sauce. If only you could order this in from your local Chinese take-out!
But my favorite dish of the evening might have been this:
Grilled mackerel with a risotto made with dashi broth, laced with clams and plunked into a yuzu-scented sauce. It's not tricky, but it is original and the flavors are bright, the char of the fish perfectly accented by the tang of the yuzu. And you know what? That risotto made a perfect breakfast the next morning.
I loved David Waltuck's cooking at Chanterelle, and I'm so glad he's back in this pleasantly understated room. He seems liberated by the casualness of Elan. The food is not the same, but hte spirit reminded me of the original Chanterelle, before it moved to Tribeca and shouldered the burden of being the restaurant where downtown people went when they wanted a grown up meal.
The weather was glorious. The food was fantastic. The chefs were happy - well, everybody was.
A group of American and Canadian chefs gathered yesterday in a field in the Hudson River Valley( just outside of Hudson, New York), to grill food, share ideas and raise money for the FarmOn! Foundation. These multi-chef events are often disappointing. This one was definitely not.
A few highlights:
Jeremy Charles, of Raymonds in St. John's Newfoundland. Everybody was talking about his dish, Canadian Snow crab topped with the most minusucle ear of corn and the loveliest sea greens. This picture does not do it justice: the corn was the size of a child's pinky, fresh and delicate, underlining the pristine sweetness of the corn.
April Bloomfield's whelk scungilli with tomatoes, peppers and corn on garlic bread: everything you expect from April. An astonishing explosion of flavors and textures.
Tigelle with goat and harissa, from Rob Gentile, of the wonderful Buca, and Bar Buca in Toronto. An intense little sandwich, rocking with flavor.
Matt Jennings, of Townsman in Boston, was serving the best tomatoes I've had this season, mingled with bits of eggplant, really great Parmesan and topped with a gorgeous squiggle of whipped basil cream.
Jamie Bisonette and Lee Cooper of L'Abattoir in Vancouver had chickens whirling on a spit outside their tent. They shredded them, tossed them in an intense Southeast Asian sauce and served them on little bits of cabbage. The flavors danced. They also had this season's great peaches (and if you haven't had a peach this year, what are you waiting for?), on grilled flatbread with chicken livers. Chicken livers love peaches.
Zak Pelacio and Jori Jayne Emde picking the pig from Climbing Tree Farm. They served the pig on roti, , with pickled red cabbage, herbed yogurt and lots of herbs. But the don't miss event at this booth wasn't the pig itself - fantastic as it was - but their southeast Asian succatash, the vegetables tangled in a spicy homemade fish sauce and vinegar mixture. I couldn't stop eating it.
Meanwhile Sean Brock (up top), was happily grilling a mixture of hominy and tiny vegetables, rhapsodizing about the quality of the vegetables. They were.... great.
How To Cook a Perfect Egg
There's no beating a gently-cooked egg. You'll certainly get a silkier curd with slow cooking, but the real boon is flavor: like the difference between an egg from your own chicken and an egg from an assembly line, slow cooked eggs just taste better. They're more deeply themselves.
Alice B. Toklas cooked her eggs in a double boiler, using lots of butter - and plenty of time. The eggs are fantastic, but the process takes patience. If you're not up for that, consider coddling your eggs.
A friend just gave me a set of extremely pleasing glass egg coddlers. The steel handles do double-duty as clamps, so they don't leak. Almost without thinking - in a lot less than 40 minutes - you can butter the glass, crack in an egg or two, add a splash of cream, shake in a bit of salt and pepper. Clamp on the lid, and keeping an eye out for bubbles, bring the water to a steady simmer. Let it stay there: don't rush.
When the whites begin to set but are still short of completely solid, grab the coddler handles and set on the table. Serve with toast.
Fully-rounded, a little indulgent...delicious.
Notes on Milkweed
I took these milkweed pictures yesterday; my entire driveway is lined with milkweed plants.
The photographs are mine; the information comes from wildfoods.com, which no longer seems to be available online.
Flowers and Fruit
In midsummer the unopened flower buds can be gathered. They look like miniature heads of broccoli but are softer. Dice up a small handful of these and toss them into a soup, casserole, pasta dish, stuffing, or stir-fry to excellent effect. To eat larger servings of the flower buds alone, boil them, drain the water, and season. Many people consider this the best part of the milkweed plant. I think they taste almost identical to the shoots and the pods. There is one small warning that must be made with milkweed flower buds: sometimes they are full of tiny monarch caterpillars.
Usually the first milkweed flowers in northern Wisconsin appear in early July. The blossoming season is over a month long. The multicolored flowers have a sweet, musky odor and are a favorite of insects. I have read that certain Native American tribes boiled and mashed the flowers to form a kind of sweet sauce, but I have not had any success with this. I have eaten the flowers in small quantities raw, and they have a rather pleasant flavor.
As the flowers wither away, seed pods will form in their place along the upper parts of the stem. Even though a cluster contains dozens of flowers, it rarely ends up producing more than four or five seed pods. In a season, an average milkweed stalk produces only four to eight pods. They first appear about the size and shape of a teardrop. When fully grown they will be three to five inches long. Until they are about two-thirds grown the immature pods make a superb vegetable. The smallest pods, under an inch long and still firm, are most desirable. When the pods are fully formed they become tough and unpalatable and should not be eaten.
Milkweed pods are excellent in stew, stir-fry, or eaten as a vegetable side dish. They are delicious with cheese and bread crumbs. The pods can also be made into pickles, but they become soft after boiling.
The best time to gather milkweed pods is late summer (from early August to early September around here). The size of the pods varies greatly from one plant to the next. An immature pod on one specimen may be larger than a full-grown pod on another, so determining which pods are immature can be tricky. The pods that are too old tend to be rougher on the outside than the young pods. They also tend to have more pointed, curved tips. These are tendencies, not rules, however. There are a few more reliable ways to determine the age of pods.
There is a line running the length of each pod, along which it will split open to release its seeds when mature. If you pull apart on both sides of this line and it splits open easily, the pod is probably too old to use. For the beginner, it is best to open up several pods and examine the insides to get an idea of which ones are in the proper stage for harvesting. In an immature milkweed pod (one that can be eaten) all of the seeds will be completely white, without even a hint of browning. The silk should be soft and juicy, not fibrous. It should be easy to pinch through the bundle of silk or to pull it in half. Immature pods are also plumper and harder than mature ones. Don't let this seem more complicated than it really is - with time you will know, at a glance, which pods to collect.
A few times each season I gather a large quantity of milkweed pods. I work my way through my favorite patch and fill a cloth bag, which doesn't take very long, since milkweed often grows in large, prodigious colonies. I leave the tiny pods for next time, and ignore those that are questionably old. When I get home I sort through the pods, keeping all of those less than about 1.5 inches long to be eaten whole. If I do not use these immediately, I can or freeze them (after parboiling). Milkweed pods, after they are picked, begin to toughen in a few hours, and may become unpalatable in a day or less.
The immature pods which are more than 1.5 inches long are used to make a unique food product that is called milkweed white at our house. Milkweed white is simply the silk and soft white seeds from immature pods. I open up each pod, remove the white from the inside, and discard the rind. (The rind is actually edible, but I don't find myself having the appetite to eat all of it that is left over.) When raw, milkweed white is sweet and juicy. (I only eat small amounts of it raw, however.) When boiled, it has a mild, pleasant flavor and a chewy texture. Mixed with other foods, the boiled white looks, tastes, and behaves surprisingly like melted cheese. In fact, most people assume that it is cheese until I tell them otherwise. I often add this boiled silk to rice, pasta, casseroles, and soup, and it has never disappointed me. (It will disappoint you, however, if you expect it to be exactly like cheese.)
The lowly common milkweed provides two different useful kinds of fiber (stalk fiber and silk), plus six different vegetables (shoots, leafy tops, flower buds, flowers, immature pods, and white). It is abundant, easy to recognize, familiar to many of us, and is a perennial that appears in the same place year after year. It's blossoms feed numerous kinds of butterflies, including our most beloved, as well as hummingbirds and honey bees. Pretty amazing, huh?
For a really useful post on milkweed, try this one from Forager's Harvest.
Odd Old Recipes
Roaming around a used book sale this weekend, I came upon this irresistible tome:
First printed in 1986, the edition I have is from 1999; it's the 28th printing!
It's filled with all manner of wonderful information, like how to make Grit Wurst out of a hog's head, cream-fry a squirrel, and roast an antelope. There must be a dozen different recipes for kraut. I particularly like instructions for a "chemical garden" made of coal, to replace the flowers you can no longer afford for your table. ("Into a nice large glass bowl put 2 or 3 piece of good sized coal. Pour 2 T. each of water, bluing and salt over it. Let stand a day and then add 2 more T. salt and water; add 3 drops of mercurochrome on each lump. It will form interesting growth formations both attractive and colorful.")
Can you still buy mercurochrome?
I keep leafing through the book, fascinated by these recipes; there are so many I've never seen before, like "Dandelion Dinner," and "Grot." (Grot is essentially a very thinned out Bechamel, served in big bowls as a soup supper.)
But the recipe I couldn't resist was this one:
Xtra Light Beer Muffins
2 cups sifted flour
4 T cold shortening, cut into the above
1 can beer, can be warm and stale.
Drop in muffin tins or roll out, knead and cut. Bake at 375 until browned.
(The batter was fairly loose, and it's hard to see how it could possible be made into biscuits without adding considerably more flour. The recipe makes a dozen muffins, which I baked for about 25 minutes.)
I used dark beer, which is what I had on hand. The flavor is pleasantly malty, a lovely contrast to the apricot jam I spread on the warm muffins.
I've certainly encountered better muffins, but I don't think I've ever met a lighter one. And they're certainly simple to make: I threw them together in less than five minutes.
A Note on Aging Beef
I really love the taste of aged beef. I recently ordered dry-aged ground beef from the wholesale butcher, DeBragga (they sell meat to the likes of Daniel Boulud, Jean-Georges and Tom Colicchio), and it made the most wonderful burgers. They had that deeply complex, funky flavor you only get when beef is beautifully aged.
The problem: Dry-aging beef is extremely expensive. Unlike wet-aged beef (which is aged in cryovac), air-drying shrinks the beef, leaving the butcher with less to sell. And because they have to cut off the outside of the meat, there's a serious amount of waste.
So when I read Nathan Mhyrvold's trick for aging steak at home, I had to try it.
The method is simple: you buy a couple of inexpensive (not prime, not aged), boneless rib eye steaks, about 3/4 of a pound each, cut an inch thick. You put the steaks in a plastic bag, add a tablespoon and a half of Thai fish sauce, squeeze out the air, and put the packages in the refrigerator.
Three days later you remove the meat from the bag, wrap each steak in a double layer of cheesecloth (I actually used a single layer of a thicker Japanese cloth intended for marination), put the wrapped steaks on a rack and leave them in the refrigerator for 3 more days.
When I took the steaks out of their bloody wrappers they were enormously changed. They were dryer, denser and darker. I let them sit for half an hour, sprinkled them with salt, then cooked them in a very hot cast iron pan for three minutes a side (leave them another minute a side if you like your meat medium-rare). I put them on a cutting board, left them to rest for five minutes, and took them to the table.
They were, without any doubt, the best cheap steaks I've ever cooked. The process had drawn the liquid from the meat, and concentrated the flesh. They cooked beautifully, with a terrific sear.
But they did not taste like aged meat; they had none of that rich almost nutty flavor you get from meat that's been left to hang. My guess is that there's just no way to cheat the process.
Will I do this again? Definitely. Will I continue to splurge - every once in a while - on well-aged beef? Definitely.
I'm always looking for great hot sauces, but this one..... is really wonderful. It's becoming so popular that the hand-made sauce is increasingly hard to find in stores. Fortunately, you can order Piri Piri sauce directly from the maker.
Piri is the swahili word for pepper, in this case, an African bird's eye chili.
Aged in old whisky barrels, Piri Piri is lightly smoky, incredibly complex, with a nice lemony brightness. I end up using it on every savory thing. It's fantastic splashed onto eggs, and stirred into mayonnaise it makes every sandwich better. I love it in black beans. And as a marinade... well, try it for yourself.
A Few Gems from Old Gourmet, Circa 1941
Reading old magazines is so endlessly fascinating, I can't help passing some of this on. These nuggets (some truly appalling), are from the first six issues of Gourmet.
In some cases the articles speak to how openminded Americans were when it came to what they considered edible back in the forties. They were happily devouring offal and foraged foods - and they were crazy for turtle. On the other hand, their appreciation of foods eaten in any continent other than Europe and America was almost nonexistent. The Japanese admiration for raw fish, for example, was considered a "curse." As for women... well, read on.
Introducing the magazine:
"The art of being a gourmet has nothing to do with age, money, fame or country. It can be found in a thrifty French housewife with her pot-au-feu or in a white-capped chef in a skyscraper note. But wherever it exists, the practitioner of this art will have the eye of an artist, the imagination of a poet, the rhythm of a musician, and the breadth of a sculptor. That is the subtle amalgam of which the true gourmet is compounded."
The Last Touch - French sauces
"The trouble with giving advice about sauce-making is that every experienced cook is likely to have his or her own special difficult. Your own sauce weakness may be injecting the right delicate seasoning, somebody else may fall down in consistency, while another poor wretch is always having his or her sauces curdle. How is even the best-intentioned advice-giver going to find one piece of wisdom that will cover all these emergencies? It's like trying to tell a hundred homely girls in one sentence what's the matter with them and what they had better do about it."
"Terrapin comeback"
"The first way is to kill the terrapin by giving it a blow on the head, then chop off the head and suspend the turtle to let it bleed. Scald the whole turtle in a kettle of boiling water for about 5 minutes. Now remove the outer scales, and the dark skin of the fleshy parts. Then turn the terrapin on its back and cut down the center of the undersell. Discard entrails, heart, sandbag, gall, head, and the nails from the feet."
Food Flashes
...a new egg noodle maker in the E. 50s, a cheese biscuit maker with a small factory in Forest Hills, Long Island duck farms, a new store selling British dried herbs and teas, a delicious canned tripe available on Lexington in the 70s, a fine-grained Polish-style ham being made in Chicago, and (amazing) frozen cocktail sandwiches.
The Last Touch
Talks about how men have a keener sense of smell than women: "They make, therefore, the best chefs. They know taste, and taste's the thing in sauce-making."
Eating around the world
"The principal curse of the Japanese diet, after the incessant rice, is the raw fish which is an alleged national delicacy. One final horror remains. It is the rice wine of the country, sake, a stomach-curdling stuff which I always found unpalatable and indigestible."
"The Arabs of Northern Africa have a similar dish, made, however, with sheep or goat. They wrap the chunks of meat in a cooked porridge of wheat or millet, and eat the entire mess with their fingers. As I recall it, this not altogether aesthetic arrangement is labeled couscous."
"Fiddlehead, a common colonial day pot herb and still a favorite green in the kitchens of Maine, is being given a second year trial this month in markets and hotel dining rooms of New York City. Though Maine housewives will pickle fiddleheads, Gourmet recommends serving them ala hotel chefs on toast with brown butter sauce."
"Paradise nuts from the Amazon Valley are for sale in Grand Central Terminal. We tried one on a favorite squirrel in Central Park. He had never met a paradise nut, but he knew what to do with it."
Smoked turkeys, more American cheeses, bottled cocktails so that women can impress their men by "making cocktails," a business that will send your soldier a coconut cake and a whole roasted chicken, pheasant from Oregon, different Virginia hams.
Beautiful Cold Soup
Now that we're in cold soup season, everyone's throwing gazpacho ideas around. In the mood for something different, I began thinking about the borscht my Russian grandfather was addicted to. He liked it hot, but wouldn't it be great - and gorgeous - served cold?
This is everything you want in a cold soup: slightly sweet and lightly sour, it has a sturdy simplicity. There are so few ingredients that the flavor of the beets comes singing through. It feels great in your mouth, and when you top this beautiful soup with soft chunks of lightly boiled eggs and crisp cubes of cucumber, you get a whole new range of textures. I can't think of a more appealing summer lunch.
Cold Borscht for Six
4 medium-sized beets, peeled and quartered
1 or 2 medium waxy potatoes, roughly diced
juice of 1 1/2 lemons
diced cucumber
2-3 hardboiled eggs
Bring ten cups of water to a boil.
Peel and quarter 4 fresh beets (wear rubber gloves if you don't want your hands to glow for the rest of the day), and add them to the pot. When the water comes back to a boil, turn down the flame and cook over medium-low heat for 20 minutes, or until a fork can easily pierce a beet's surface.
Using a slotted spoon, remove the beets from the pot. Wearing your rubber gloves, shred them on the large holes of a grater and put them back into the pot along with the diced potatoes. Cook for another 12 minutes over medium low heat, until the potatoes are just lightly toothsome.
Add the lemon juice and apple cider vinegar. Add salt and pepper to taste.
Allow the soup to cool, then put into the refrigerator for several hours to allow the flavors to mingle and get to know each other.
Serve garnished with cucumber, freshly chopped dill, pieces of hardboiled egg and dollops of sour cream.
If you stir the sour cream completely in, you get this vivid sunset of a soup.
Everything Old is New Again: Take Two
Researching the Gourmet memoir, I keep encountering such surprising little tidbits I can't resist passing them on.
When I wrote about celtuce a couple of weeks ago, I got so many questions about this Chinese stem lettuce, and so many requests for recipes. Clearly it's a vegetable that's completely new to Americans.
Or so I thought. But then I came upon this, from an early issue of Gourmet Magazine.
From Food Flashes April 1942
"Celtuce" is a new vegetable announced this spring by the W. Atlee Burpee Company, seed growers of Philadelphia...The seeds of this strange plant were sent to David Burpee three years ago by a friend, young missionary Carter D. Holton, located in Shun Wa Kansu near the Tibet border. "Here's a new vegetable for you to try on your farms," Dr. Holton wrote. "The Chinese think it's wonderful. They eat the young leaves raw, and when the plant matures, the stalks are peeled of their tough outer skin and heart part is used like celery or asparagus...."
The article talks about how farmers in Pennsylvania, California, and Arizona are growing this new vegetable. And in 1942, for the first time, seeds were available for home gardeners; price, 15 cents a packet...
"..Celtuce vinaigrette was served this spring at the festive dinner Lucius Boomer, president of the Waldof-Astoria, gives annually to the hotel and night club managers of New York City. This dinner is always the best that the Waldorf knows how to prepare, and that celtuce made the menu says a lot for its goodness."
This is celtuce, partly peeled.
And this is celtuce, peeled, sliced and par-boiled, ready to be stir-fried.
The question is: what happened? Why did celtuce disappear from America for the next 70 years? I'm going to try to find out.....
A Recipe from Gourmet's First Issue
This is from The Last Touch
No wonder people reverted to those sticky bottled orange salad dressings.....
A real French dressing, well deserving the name, is made as follows:
Put a gill (1/2 standard cup) of vinegar into a quart bottle with 2 1/2 generous tablespoons of salt, 1 of dry mustard (optional) and 1 1/2 teaspoons of pepper. Now, with a darning needle, string a clove of garlic on a long thread, drop the garlic into the vinegar and let the end of the thread dangle outside. Cork the bottle and let it stand for a week, shaking daily. At the end of that time, fish the garlic out and fill the bottle about three-quarters full of good olive oil. Shake thoroughly and taste.
« July 2014 | September 2014 »


This 10 Ft. Chrome Chain Kit features two loops for high ceilings.
The 6671 mosaic table lamp is an exclusive design for AF Lighting. Its base is covered in a collection of square abalone shells that are placed together to create a unique mosaic design. Each lamp is handcrafted so no two are exactly alike. It offers clean lines, coastal hues, and a modern appeal to any room it's placed in.
Bring warmth, elegance and comfort into your home with the 6761 9-light crystal chandelier. Featuring a chrome and crystal finish with cream poly silk shades, this chandelier boasts a unique, modern style. It includes nine 40W candle bases and three adjustable poles. This chandelier is an exclusive design for AF Lighting.
The sophisticated and charming 6773 4-light chandelier boasts a warm gold finish highlighted with strands of small glass beads. An adjustable 10 ft. chain is included along with a swag kit for hard wire instillation. This elegant and inviting chandelier boasts a traditional style, and it will elevate the comfort and style of your home for years to come.
The 6797 table lamp is an exclusive design for AF Lighting. Its base is covered in a collection of square neutral-tone tiles that are placed together to create a unique mosaic design. Each lamp is handcrafted so no two are exactly alike. It offers clean lines, warm hues, and a modern appeal to any room it's placed in.
Bring the comfort, style and lighting of your home to the next level with the 6900 9-light chandelier. Featuring a sleek chrome finish accented by gorgeous crystal and brown poly silk shades, this stunning chandelier includes nine 60W candle bases and a 3 ft. adjustable pole.
Bring the comfort, style and lighting of your home to the next level with the 6901 9-light chandelier. Featuring a sleek chrome finish accented by gorgeous crystal and cream poly silk shades, this stunning chandelier includes nine 60W candle bases and a 3 ft. adjustable pole.
The contemporary and charming 6939 mirror sconce features a sleek chrome base and elegant blue silk shade. The sconce is connected to a 22" x 48" mirror panel that will open the room instantly and reflects additional light.
The charming and elegant 7209 mirror wall sconce features a stunning mirror, handcrafted abalone shell, sleek chrome finish with a white poly silk shade. The sconce is connected to a 22" x 48" mirror panel that will open the room instantly and reflects additional light.
Bring warmth, elegance and comfort into your home with the 7476 4-light crystal chandelier. Featuring a chrome and crystal finish with chocolate poly silk shades, this chandelier boasts a unique, modern style. It includes four 40W candle bases and three adjustable poles. This chandelier is an exclusive design for AF Lighting.
Enhance the comfort, style and lighting of your home with the 7721 table lamp. Showcasing antique glass and a sleek black base, the natural linen shade this lamp features a charming transitional style.
The wildly-charming 7780 12-light chandelier features a sleek chrome frame with twelve round circles that resemble compasses. Each compass features an etched glass star in its center, omitting a truly nautical vibe.
Deliver warmth, comfort and style to any indoor setting with the 7803 table lamp. Featuring an adjustable 30" oil-rubbed bronze pole with elegant satin nickel accents, this sophisticated lamp includes a chocolate poly silk hard-back shade and a 100W Edison base.
The 7909 table lamp features an exclusive hand-printed shade that rests on top of an unique hand-blown glass base. This cream-colored base is detailed even further with chrome accents and a unique pattern. This transitional lamp has a 150W three-way Edison base and three-way rotary switch.
Deliver style and function to any indoor setting with the 7911 table lamp. Featuring an adjustable 30 in. oil-rubbed bronze pole with elegant satin nickel accents, this sophisticated lamp was designed to resemble a nautical telescope and offers an industrial accent to your home or office. The two pivot design provides more control to your direction of light, allowing you to alter it with ease.
The 8300 table lamp is handcrafted in metal with a satin nickel and espresso finish and highlighted with crystal accents. The shade is a stunning dark linen, making it a perfect accent to this transitional piece. It uses a 150W three-way Edison base bulb. This table lamp is an exclusive design for AF Lighting, and due to handcrafting no two are exactly alike. (Bulb not included).
Add an elevated sense of style and comfort to any indoor space with the 8423 floor lamp. Featuring laser-cut metal frame with a silver foil finish, this charming lamp boasts a unique transitional style.
Add an elevated sense of style and comfort to any indoor space with the 8425 sconce. Featuring a laser-cut metal frame with an antique brass finish, this charming design boasts a unique transitional style.
The 8438 table lamp is crafted in a spun metal black base and a black hand printed hard back shade. The details of this contemporary table lamp make it an effortless way to add style to any space. It measures 32"Hx12"W, has two on/off pull chains, and requires two 60W Edison bulbs (bulbs not included). It's an exclusive design for AF Lighting and due to handcrafting no two are alike.
The 8600 chandelier is crafted from hand-forged iron and finished with an oil-rubbed bronze. The shaft is welded into delicate looks and features downward arrows on each lower point of the frame. Due to handcrafting, no are two alike and is hard-wire only. It includes a twelve foot chain and six-light mini chandeliers with dark linen hardback shades. This transitional style chandelier is an exclusive design for AF Lighting and uses six 60W candle bases (bulbs not included).
An elegant lighting option that casts equally elegant shadows, the AF Lighting 9007 pendant is a fabulous choice for any room of your home. The glamorous design features three tiered layers of poly fabric with a perforated damask pattern that allows light to pass through for an even more striking visual. Five 60-watt bulbs (sold separately) are required for the hidden Edison bases. Includes chain and easy-to-follow hardwire instructions.


Community-based research generally focuses on achieving benefits for both communities and researchers on a local, place-based scale. This case study profiles the six-year evolution of a community-based social enterprise sector survey across Canada. What started as a class project, and then a one-time study of two provinces, grew, over time, to become a pan-Canadian social enterprise sector survey. The evolution of the survey was led by social enterprise intermediary organizations within provinces who recognized the potential value of the initial survey in their own context. This case study demonstrates that with time and commitment, the core values of community-based research can be successfully scaled-up.
The principles of community-based research can be scaled-up across jurisdictions when they are clearly held by both researchers and community intermediaries.
Dedicated community intermediaries can play a lead role in initiating research, defining research questions, engaging in research and disseminating results back to the community.
This case study was originally published as an article in Volume 2, Number 2 (July 2018) of the National Co-ordinating Centre for Public Engagement's peer-reviewed journal Research for All.


This exercise was prepared by Anticorruption Action Centre for Workshop 12: How to make use of and analyse beneficial ownership data? of the EITI Conference on Beneficial Ownership Transparency, 24 October 2017.
It was presented by Tetiana Shevchuk, Legal Expert, Anticorruption Action Centre, Ukraine.


text:
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redpajama_set_name: RedPajamaGithub


We recently came across an issue which all new SSL certificate applications were failing and presenting users with an SSL Handshake error. IIS was accepting the certificates properly but there was still an error on the user end.
Resetting to the default permissions on this directory resolved the issue. More information on the required default permissions can be found in "Default permissions for the MachineKeys folders", Article ID : 278381.
We used a tool called SSLDiag, which is part of the IIS 6.0 Resource Kit tools and freely available from Microsoft to get a more detailed error report. It reported �CryptAcquireCertificatePrivateKey failed�. The context under which IIS is running could not access its private key. We used the information in the above knowledge base article to check, then subsequently correct, the permissions on the MachineKeys folder.
This was a unique issue and the first time I ever ran across this. Hope this helps some of you out.


text:
Cmentarz Centralny Srebrzysko – cmentarz komunalny w Gdańsku, położony w dzielnicy Wrzeszcz Górny, na Srebrzysku, przy ul. Srebrniki 2. Drugi pod względem powierzchni największy cmentarz miasta, po Cmentarzu Łostowickim.

Cmentarz jest położony na malowniczo ukształtowanym obszarze leśnym sąsiadującym z Jaśkowym Lasem, Gajem Gutenberga (będącymi dawniej częścią kompleksu leśnego Lasów Oliwskich), Strzyską Górą, terenem wojskowym i szpitalem psychiatrycznym na Srebrzysku. Specyfiką cmentarza jest jego górzysto-leśne położenie i częściowo tarasowy układ nagrobków.

Wpisany do gminnej ewidencji zabytków.

Historia
Został otwarty jako cmentarz miejski w 1924, na powierzchni kilkunastu hektarów. W okresie Wolnego Miasta Gdańska nosił niemiecką nazwę Zentralfriedhof. Przez pierwsze lata urządzona była tylko jego dolna część, przyległa do wejścia i głównej alei. Po wybuchu II wojny światowej i włączeniu Gdańska do III Rzeszy, cmentarz został zaplanowany dla żołnierzy Wehrmachtu poległych na różnych frontach oraz zasłużonych osób cywilnych. Pierwszych pochówków wojennych żołnierzy niemieckich, poległych podczas oblężenia Westerplatte, dokonano we wrześniu 1939.

W 1940 zostało urządzone dojście i dojazd do cmentarza, ozdobione wzdłuż chodników wysokimi szpalerami grabów oraz zostało zbudowane centralnie położone rondo. W tym samym roku zostały zbudowane dwa parterowe, bliźniacze budynki z klinkierowej cegły, do obsługi cmentarza. W budynku po prawej zostały umieszczone sala przedpogrzebowa i kostnica. Do dalszej rozbudowy cmentarza wykorzystywano od drugiej połowy 1940 jeńców wojennych, głównie francuskich.

Do pochówków zmarłych, których dokonania życiowe znalazły uznanie ówczesnych władz, została utworzona "Aleja Zasłużonych" jako wyodrębniona kwatera.

W okresie PRL przy głównej alei cmentarnej przy krzyżu poświęconym ofiarom grudnia roku 1970 w okresie Wszystkich Świętych dochodziło do patriotycznych manifestacji religijnych.

Od 1945 do końca 2008 na cmentarzu pochowano łącznie około 60 000 osób. Do końca lat 70. cmentarz był główną nekropolią Gdańska (obecnie jest nią Cmentarz Łostowicki).

W październiku 2018 na cmentarzu, na końcu alei prowadzącej od głównej bramy, odsłonięto pomnik poświęcony gdańskim alpinistom.

Pochowani na Cmentarzu Srebrzysko

 Ignacy Adamczewski (zm. 2000) – fizyk, profesor
 Zygmunt Adamski (zm. 1979) − inżynier, budowniczy portu w Gdyni
 Lech Bądkowski (zm. 1984) – pisarz, dziennikarz, działacz polityczny, kulturalny i społeczny
 Józef Chmiel (zm. 2013) – architekt
 Władysław Czermiński, ps. "Jastrząb" (zm. 1995) – porucznik AK
 Józef Czyżewski (zm. 1935, prochy złożone w 1957 po ekshumacji ze zlikwidowanego cmentarza św. Mikołaja) – drukarz, działacz Polonii gdańskiej
 Edward Dietz (zm. 1988) – proboszcz parafii ewangelicko-augsburskiej w Sopocie, senior diecezji pomorsko-wielkopolskiej
 Franciszek Duszeńko (zm. 2008) – rzeźbiarz, rektor  Akademii Sztuk Pięknych w Gdańsku
 Klemens Gniech (zm. 2007) – członek komitetu strajkowego w 1970 roku i dyrektor Stoczni Gdańskiej
 Józef Grzesiak, ps. "Czarny" (zm. 1975) – zasłużony instruktor harcerski
 Franciszek Jamroż (zm. 2023) – polski działacz związkowy i samorządowy, prezydent Gdańska (1991–1994)
 Janina Jarzynówna-Sobczak (zm. 2004) – choreograf, kierownik baletu Opery i Filharmonii Bałtyckiej
 Zdzisław Kieturakis (zm. 1971) – profesor zwyczajny, chirurg, nauczyciel akademicki
 Dariusz Kobzdej (zm. 1995) – działacz opozycyjny, więzień polityczny, lekarz
 Marian Korejwo (zm. 2000) –  żołnierz AK, kawaler Orderu Virtuti Militari
 Olga Krzyżanowska (zm. 2018) – lekarka, opozycjonistka w PRL, wicemarszałkini Sejmu RP
 Anna Kurska (zm. 2016) – senator, matka Jacka i Jarosława Kurskich
 Zbigniew Kuźmiński (zm. 2005) – reżyser filmowy i scenarzysta
 Lucyna Legut (zm. 2011) – aktorka, malarka i pisarka
 Mieczysław Łomowski (zm. 1969) – lekkoatleta, olimpijczyk
 Mieczysław Michalski (zm. 2011) – przewodnik turystyczny
 Stanisław Michalski (zm. 2011) – aktor, dyrektor Teatru Wybrzeże
 Adam Międzybłocki (zm. 1956) – malarz
 Irena Molga (zm. 2014) – polska artystka, malarka i projektantka
 Jacek Namieśnik (zm. 2019) – chemik, profesor nauk chemicznych, rektor Politechniki Gdańskiej w latach 2016–2019
 Sławoj Ostrowski (zm. 2018) – artysta rzeźbiarz, profesor Akademii Sztuk Pięknych w Gdańsku
 Róża Ostrowska (zm. 1975) – aktorka, pisarka
 Marian Pelczar (zm. 1983) – historyk, wieloletni dyrektor Biblioteki Gdańskiej PAN
 Alina Pienkowska (zm. 2002) – działaczka opozycyjna w latach PRL, senator
 Zenon Plech (zm. 2020) – żużlowiec Wybrzeża Gdańsk oraz reprezentant Polski na żużlu i trener sportu żużlowego
 Karol Rómmel (zm. 1967) – oficer Wojska Polskiego, jeździec, trzykrotny olimpijczyk, młodszy brat generała Juliusza Rómmla
 Arkadiusz Rybicki (zm. 2010) – działacz społeczny i samorządowy, poseł, szef Parlamentarnej Grupy ds. Autyzmu
 Sat-Okh (zm. 2003) – żołnierz AK, pisarz, gawędziarz, artysta
 Marian Seredyński (zm. 1959) – działacz patriotyczny, dyrektor Polskiej Szkoły Handlowej w Wolnym Mieście Gdańsku
 Franciszek Sędzicki (zm. 1957) – poeta i pisarz kaszubski, dziennikarz
 Edward Sitek (zm. 2002) – artysta rzeźbiarz, profesor Akademii Sztuk Pięknych w Gdańsku
 Nikodem Skotarczak (zm. 1998) – gangster
 Stanisław Sołdek (zm. 1970) – budowniczy statków
 Jacek Starościak (zm. 2021) – prezydent Gdańska w l. 1990–1991
 Ryszard Stryjec (zm. 1997) – grafik, malarz, rzeźbiarz, ceramik
 Piotr Świąc (zm. 2021) – dziennikarz
 Wiktor Tołkin (zm. 2013) – rzeźbiarz, architekt
 Izabella Trojanowska (zm. 1995) – dziennikarka, pisarka, tłumaczka, prezes Zarządu Głównego Zrzeszenia Kaszubsko-Pomorskiego
 Anna Walentynowicz (zm. 2010) – działaczka Wolnych Związków Zawodowych
 Halina Winiarska (zm. 2022) – aktorka, Honorowy Obywatel Gdańska
 Genowefa Weltrowska (zm. 1993) – uczestniczka pomorskiej konspiracji antyniemieckiej
 Zbigniew Żakiewicz (zm. 2010) – pisarz katolicki i kresowy, filolog rosyjski

Zobacz też
 Cmentarze w Gdańsku

Przypisy

Linki zewnętrzne
 Cmentarze we Wrzeszczu. Srebrzysko w Gedanopedii

Srebrzysko
Wrzeszcz Górny
Obiekty w Gdańsku wpisane do gminnej ewidencji zabytków

redpajama_set_name: RedPajamaWikipedia


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Q: Using Robocopy for file rotation I am looking for a way to use robocopy to rotate log files.  Currently I have a batch file using robocopy to copy files and log the results to a specified folder location.  What I would like to do is keep 7 days and on the 8th day drop one off.  Is this possible or should I create another batch file to do this and call it from the original batch file?

A: If you are using a batch file, then it can delete older files in the log-files directory.
Here are two references:
ForFiles - delete old files, etc.
Describes using the forfiles utility for deleting older files.
batch file to delete files older than a specified date
Is a stackoverflow question that addresses your question here.

A: You could use the following script:
set checklogcmd=robocopy /s /mov /create /minage:30 /r:0 /w:0
echo ### Checking Logfiles...
%checklogcmd% E:\LOGFILES E:\GARBAGE
rd E:\Garbage /s /q

A: What about syncing all files older than 30 days with an empty folder? I have used this with the purge command to delete with some success.
This example just delete all items from the target folder. With a little editing, it would do it based on a date.

robocopy.exe "B:\tb1\St-Cloud\EmptyFolder" "B:\St-Cloud\Daily\Fri" /E /PURGE

A: You could do something like this. Bit ugly, but it works. No real reason to use robocopy, as opposed to just a straight copy. This assumes your logfile is in a standard place, of course.
del logfile.7
robocopy logfile.6 logfile.7
robocopy logfile.5 logfile.6
....
robocopy logfile logfile.1
del logfile

redpajama_set_name: RedPajamaStackExchange


text:
Biografia
Dopo essersi laureata alla Norges musikkhøgskole nel 2003, Hanne Hukkelberg ha avviato la sua carriera musicale, pubblicando il suo album di debutto Little Things nel 2004. Il disco in un anno ha venduto più di  copie.

Nel 2006 è uscito il secondo album della cantante, Rykestraße 68, che ha debuttato alla 27ª posizione nella classifica norvegese e che le ha fruttato il suo primo premio Spellemann, il principale riconoscimento norvegese. Il disco è stato seguito da una tournée negli Stati Uniti.

È stata candidata per il premio all'artista femminile dell'anno agli Spellemann del 2009 grazie al successivo album Blood from a Stone, che si è anche rivelato il suo miglior piazzamento nella classifica nazionale, dove ha raggiunto il 22º posto. Il quarto album del 2012, Featherbrain, si è invece fermato alla 30ª posizione ed è stato promosso da una tournée che ha toccato Europa e Nordamerica.

Discografia

Album in studio
 2004 – Little Things
 2006 – Rykestraße 68
 2009 – Blood from a Stone
 2012 – Featherbrain
 2017 – Trust
 2019 – Birthmark

Colonne sonore
 2018 – Røverdatter

EP
 2003 – Cast Anchor

Singoli
 2006 – A Cheater's Armoury
 2006 – Do Not as I Do
 2017 – The Whip
 2017 – IRL
 2017 – Embroidery
 2018 – Figure Father
 2018 – Stardust
 2019 – Crazy
 2019 – The Young and Bold I

Note

Altri progetti

Collegamenti esterni


text:
package com.google.cloud.spark.bigquery.write.context;

import java.io.Serializable;

public interface DataWriterContextFactory<T> extends Serializable {

  DataWriterContext<T> createDataWriterContext(int partitionId, long taskId, long epochId);
}


text:
Gerd Ab (, também romanizada como Gerd Āb; também conhecida como Gerdāb Langā e Langā) é uma aldeia do distrito rural de Langarud, no condado de Abbasabad, da província de Mazandaran, Irã.

No censo de 2006, sua população era de 328 habitantes, em 83 famílias.

Aldeias do Irão


text:
Q: How to serve same functionality with different layouts in a Symfony2 app? I have in a Symfony2 application the following bundle architecture:

*

*CommonBundle

*FirstBundle

*SecondBundle
Several features are implemented in the CommonBundle.
These features have to be available in the 2 other bundles.
The FirstBundle and SecondBundle have therefore their own features + the ones of the CommonBundle. These bundles each have their own host defined in the main application routing.yml file.
What I'm trying to do:
Features of the CommonBundle should be displayed with the layout of the current bundle.
For instance, if I hit http://firstbundle.myapp.com/common/feature1, I should see the layout of the FirstBundle bundle.
And if I hit http://secondbundle.myapp.com/common/feature1, the layout of the SecondBundle bundle should be used.
How can I do that?
I can't use bundle inheritance as the same bundle can't be extended twice.
In my current implementation, each bundle imports the routes of the CommonBundle in its own host.

A: You should create a controller response listener and change the template name depending on the request hostname in there.
A good read is the How to setup before/after filters chapter of the documentation.
You could aswell use a twig extension registering a global variable and decide which template to extend inside your base template:
config.yml
services:
    twig.extension.your_extension:
        class: Vendor\YourBundle\Twig\Extension\YourExtension
        arguments: [ @request ]
        tags:
            - { name: twig.extension, alias: your_extension }

YourExtension.php
use Symfony\Component\HttpFoundation\Request;

class YourExtension extends \Twig_Extension
{
   protected $request;

   public function __construct(Request $request)
   {
        $this->request = $request;
   }

   public function getGlobals()
   {
       // some logic involving $this->request

       $baseTemplate = ($this->request->getHost() === 'first.host.tld') ? 'FirstBundle::base.html.twig' : 'SecondBundle::base.html.twig';

       return array(
          'base_template' => $baseTemplate,
       );
   }

   public function getName()
   {
       return 'your_extension';
   }

base.html.twig
{% extends base_template %}


text:
Vision and Aims
Our Learner Values
The Copley Medal
Reading Assessment
Writing Assessment
Maths Assessment
National Curriculum Expectations
Maths Calculations Policy
Copley Curriculum
Sports Competitions 2019-2020
Sporty Week
P.S.H.C.E.
Robinwood 2019
Northumberland 2019
Homework Gallery
Year 3 Hall of Fame
Behaviour and Discipline
Pupil Welfare
Copley Chronicle
Governor Action Plan
House Leaders
Mini Life Coaches
Playground Leaders
Pupil View
Copley Junior School is proud to be registered with Doncaster Children's University™ as a 'Learning Destination'.
What is the Children's University?
Children's University is an opportunity for children to be rewarded for spending time involved in positive activities outside normal school hours. Children's University is an exciting way for children to learn by having fun and doing things they enjoy!
Children record each hour that they do in an activity at a Children's University Learning Destination in the Children's University 'Passport to Learning'. Children are encouraged to work towards national certificates that are issued from the Children's University. Certificates can be awarded up to 1000 hours. The first award starts with the bronze certificate at the Undergraduate level of 30 hours of learning. When children accumulate enough hours to achieve an award, they will be invited to graduate at an annual ceremony. Wearing a 'cap and gown', they will receive their certificate in front of an invited audience of parents and relatives.
What is a learning destination?
A Learning Destination is where your child attends a club. It can be in school such as gymnastics club after school or the choir organised at lunchtime and also includes a variety of places such as The Dome for swimming and ice skating lessons. A Learning Destination is an organisation that offers learning opportunities for children outside normal school hours i.e. before and after school or at lunchtime; they can be in the form of a club, visit or event.
A list of Learning Destinations can be found on the Children's University website and the link is provided below or you are welcome to contact the Children's University office on 01302 553791 . A Learning Destination will have the CU logo to show they are a member.
Why validate after school learning?
National Children's University® validation provides you with the confidence that what your child is doing is of a good standard and is fun.
Throughout the year you will receive information regarding after school clubs that your child may attend, children will collect credits for each hour they spend attending school clubs. The credits are collected in a 'Passport to Learning' which is available to buy from school. Children will receive a Children's University 'National Award' once they have reached Bronze (30 hours), Silver (65 hours) and Gold (100 hours) Awards continue up to 1000 hours. Certificates are awarded as children move through the different levels. Each year in recognition of their hard work children are invited to a Graduation Event at Doncaster College. Please note children may only collect credits from validated learning destinations; please contact the Children's University office for details of validated Learning Destinations.
How much do the passports cost?
Many thanks to members of our CSA, who kindly decided to subsidise the £3 cost of each passport by £1.50. Passports can therefore be purchased at a cost of £2 from the school office. If lost, replacement passports cost £3.50.
How do I know my children's credits are monitored?
Copley Junior School and the other Learning Destinations agree to sign your child's passport after each club or visit and inform Doncaster Children's University. Once a term a member of the Children's University team comes into school and maintains a database of hours that children have completed. They will notify the school when the next Graduation Ceremony will be held and who will be graduating.
Please note that children will be expected to keep their passports safe and they will be responsible for presenting their passports for signing in school and at other validated Learning Destinations.
Why does Copley Junior School encourage pupils to join?
An increasing amount of evidence supports the theory that children who volunteer to learn outside the classroom develop a more positive attitude to learning and achieve greater academic success. We want to give your child every opportunity to succeed as we know parents/carers do. National validation of the Children's University reports that
√ Being in the CU significantly improves school attendance.
√ Achievement is significantly better at Key Stages 1 to 3 for children who participate compared to non-attenders.
If you still have a query or would like more information - then telephone on 01302 553791 or email childrensuniversity@don.ac.uk
Please click here to read the Children's University Guide for Parents/Carers
Click this link to take you to Doncaster Children's University website:
http://www.don.ac.uk/facilities/childrensuniversity
Children need to bring their passports into school for their hours to be counted on:
Monday 30th March 2020
Children's University Graduation 2019
In July 2019 we attended the Children's University Graduation Ceremony at Doncaster Hub. Seventy one of our children 'graduated', having achieved at least 30 hours of extra-curricular learning. Many of our pupils have achieved far more than this - in some cases, over 1000 hours and counting! Thank you to parents/carers who were able to join us for this lovely occasion. During the year, children have received their certificates for each stage of extra-curricular learning and at the Children's University Graduation the children received their Certificate of Participation.
The Children's University Graduation 2019 - our graduates from Copley Junior
Our Children's University graduates of 2019 celebrating their success!
Well done to all our 2019 Children's University graduates!
Photo Gallery of the Children's University Graduation 2019
Please click on the first photograph below to view the gallery.
The children had the added fun of a photo booth with many quirky photos taken with friends and props.
Click on the video clip below to watch the children celebrating their success at one of our previous Children's University graduations!
Children's University Successes!
Art Competition Success
Well done to Matilda R who won the Art Competition for an original piece of art work inspired by the style of Gustav Klimt. Out of all the participating schools across Doncaster we were very proud that Matilda won first place! As her prize, Matilda was invited to attend a half term Children's University art workshop with a friend.
Certificate Success - Summer Term 2018
Well done to 62 children who received certificates at the end of the summer term 2018 to mark their success in achieving many hours of learning outside of school. A particular well done to Ella S, who received her Gold Fellowship certificate (the highest award possible) for achieving over 1000 hours of extra-curricular learning!
Our Children's University certificates presented at the end of the summer term totalled an amazing 10 144 hours of extra-curricular learning. This included 80 Bronze awards, 64 Silver awards and 47 Gold awards. Wow!
Certificate Success - Spring Term 2019
Well done to children who received certificates at the end of the spring term 2019 to mark their success in achieving many hours of learning outside of school. A particular well done to Matilda R, who received her Gold Fellowship certificate (the highest award possible) for achieving over 1000 hours of extra-curricular learning!
Well done to 71 children who received certificates at the end of the summer term 2019 to mark their success in achieving many hours of learning outside of school.
Our Children's University certificates presented at the end of the summer term totalled an amazing 10 655 hours of extra-curricular learning!
Certificate Success - Autumn Term 2019
At the end of the autumn term 2019 we celebrated the success of all children who received Children's University certificates, totalling 8630 hours of extra-curricular learning. What a great achievement! We handed out 72 certificates and hope to hand out even more next term.
A special well done to Isabelle S (865 hours), Alfie K (500 hours), Jess S (730 hours) and Gracie D (800 hours).
E Passport for Children in Year 7
Membership of the Children's University programme changes as children transfer to secondary school. Children no longer use the passport used in primary school, but may apply for an e-passport. This has an annual subscription charge of £10.
If Year 6 children would like to continue their Children's University journey next year they are welcomed to do so. Please read the leaflet below and contact the Children's University.
© 2020 Copley Junior School. school website, mobile app and podcasts are created using School Jotter, a Webanywhere product. [Administer Site]

redpajama_set_name: RedPajamaCommonCrawl


text:
Q: Cant configure Apache with Passenger + Rails I am only beginner and try to understand how to configure apach web-server for my RubyOnRails app. I have linux, installed apache2, passenger and apache2-module for passenger. While installing i got text like this
LoadModule passenger_module /home/rubys/.rvm/.../ext/apache2/mod_passenger.so
PassengerRoot /home/rubys/.rvm/gems/ruby-1.9.2-p290/gems/passenger-3.0.8
PassengerRuby /home/rubys/.rvm/wrappers/ruby-1.9.2-p290/ruby

I need add this to my apache config file, so, i use
$ apachectl -V | grep HTTPD_ROOT
$ apachectl -V | grep SERVER_CONFIG_FILE

file, which i need is here
/etc/apache2/apache2.conf

my rails app is here
/home/alexkd/WebDev/rails/depot

Also i have file in /etc/apache2/ports.conf with text like this
NameVirtualHost *:80
Listen80

What I have to copy to my apache2.conf? and where i have to add this:
<VirtualHost *:80>
   ServerName depot.yourhost.com
   DocumentRoot /home/alexkd/WebDev/rails/depot
   <Directory /home/alexkd/WebDev/rails/depot>
     AllowOverride all
     Options -MultiViews
   </Directory>
</VirtualHost>

A: Your DocumentRoot must be set to the public directory of your Rails app.
For instance (it seems you're trying out the demo from the Rails book):
   DocumentRoot /home/alexkd/WebDev/rails/depot/public


text:
using System.Threading.Tasks;
using NetFusion.RabbitMQ.Metadata;

namespace NetFusion.RabbitMQ.Subscriber.Internal
{
    /// <summary>
    /// Implementations contain logic for creating and configuring a queue
    /// based on its type and for processing received messages.
    /// </summary>
    public interface IQueueStrategy
    {
        /// <summary>
        /// Returns and instance of QueueMeta specifying the type of queue
        /// to be created and the associated route-keys based on the attribute
        /// attached to the in-process message handler.
        /// </summary>
        /// <param name="attribute">The attribute specified on a message handler
        /// that is to be bound to a queue.</param>
        /// <returns>Information about the queue to create and subscribe.</returns>
        QueueMeta CreateQueueMeta(SubscriberQueueAttribute attribute);

        /// <summary>
        /// Called when a message is received on the queue.
        /// </summary>
        /// <param name="context">The context of the received message.</param>
        Task OnMessageReceivedAsync(ConsumeContext context);
    }
}


clientflare | A Little About Us And How Help Businesses.
At clientflare we are all about marketing. Its what we do, study, and strive to further.
We believe marketing is the single most important piece in the relationship between the customer and product.
We are out to help everyone get past the noise and obstacles and bring it back to what really matters.
The focus for us is on filling up the space between product and customer with creativity and passion.
Through our work and contributions we want to show that any individual or business can effectively market their goods or services to the right people.
If you have something you are passionate about that you want people to discover, then we are here for you.
Let us know how we may be of help.


text:
HMS Arrow was a Type 21 frigate of the Royal Navy.

Arrow was active during the Falklands War of 1982, where she provided naval gunfire support (NGFS) and rescued most of the surviving crew from HMS Sheffield.  She was sold to Pakistan on 1 March 1994 and renamed PNS Khaibar.

Background
Built by Yarrow Shipbuilders Ltd, Glasgow, Scotland, she was completed with Exocet launchers in 'B' position. During 1976-1977 her first captain was Commander Nick J Barker.

Falklands War service
During the 1982 Falklands War, Arrow was the first British ship to see action when she shelled Argentine positions around Port Stanley airfield on 1 May and the first to be hit by an Argentine Air Force aircraft, sustaining several cannon shell hits to her funnel uptake and other parts of the superstructure. She had one casualty from shell splinters.

On 4 May she assisted in extinguishing the fires and evacuating the crew of the Type 42 destroyer HMS Sheffield, which had been struck by an Exocet missile, rescuing 225 of the 261 surviving crew.  Arrows captain, Commander (later Captain) Paul Bootherstone was subsequently awarded the Distinguished Service Cross for this action.

On 6 May Arrow shelled Argentine positions around Fox Bay West Falkland.

On the night of 1011 May, Arrow lay at the northern end of Falkland Sound, the channel which separates West and East Falkland, whilst her sister ship HMS Alacrity transited it from south to north to assess if the channel was mined. Alacrity left the channel just before dawn and Arrow  was waiting to accompany her back to the Task Force when the Argentine submarine , captained by Fernando Azcueta, fired two SST-4 torpedoes at a range of 5000 yards.  One did not leave its tube; the other hit the towed Type 182 decoy.

On 28 May, Arrow  provided naval gunfire support to the Second Battalion, The Parachute Regiment's assault on Goose Green.  She fired 22 star shells and 135 rounds of 4.5" high-explosive, during a 90-minute bombardment.

Arrow remained in Bomb Alley (San Carlos Water anchorage) longer than any other ship while receiving temporary repairs to hull cracks by having Seadart lifting beams welded to her upper decks.

On passage east toward Fitzroy on the night of 5 June Arrow detected an unknown surface target close to the shore and fired three star shells over what turned out to be a UK Landing Craft Mechanised (LCM) which was then escorted to Berkeley Sound.  These were the last Mk 8 Illumination rounds fired during the conflict.  In early June 1982 Arrow gave supporting fire in the battles that led up to the Argentine surrender.

She returned home to Devonport Naval Base on 7 July 1982, welcomed home by the Red Arrows display team, with whom she had an association.

Argentine claim
The silhouette of Arrow, along with the date 1 May, was painted on the side of Argentine Air Force Dagger C-412 along with the silhouette representation of  and the 21 May, implying a successful action against these vessels. These refer to damage which both ships suffered during the conflict, which may not have been caused by this particular aircraft. Arrow was slightly damaged on 1 May 1982, and HMS Brilliant was damaged by cannon fire on 21 May 1982 outside San Carlos Water. The aircraft was still bearing these silhouettes in November 2005 at the multi-national Exercise Ceibo in Argentina.

Later Royal Navy service
By the mid-1980s Arrow was suffering from cracking in her hull. Much of this had first arisen during the Falklands conflict, when engineers were obliged to weld steel plates and girders to parts of the ship where cracks were opening up in the aluminium superstructure. After the war, she was taken in for refitting, with a large steel plate being welded down each side of the ship. At the same time modifications were made to reduce hull noise.

In early 1985, Arrow spent 3 months as Guardship in the West Indies. The vessel continued in service until 1994, and was decommissioned and removed from the fleet on 1 March that year.

In July 1991, Arrow was returning from a deployment to the South Atlantic when it joined a US Coast Guard patrol boat in the Caribbean, and played a major role in an operation which resulted in the seizure of 1,500lbs of smuggled cocaine.

Pakistan Navy service

Following decommissioning Arrow was transferred to Pakistan and renamed PNS Khaibar. The Exocet missile system was not transferred to Pakistan and Khaibar had her obsolete Sea Cat missile launcher removed. A Phalanx CIWS was later fitted in place of the Sea Cat launcher. SRBOC chaff launchers and 20 mm and 30 mm guns were fitted. Khaibar remains in service with the Pakistan Navy, who purchased from the United Kingdom Government all six surviving Type 21 frigates of the eight originally built (two were lost in the Falklands).

References
 AirForces Monthly Magazine February 2006, page 61.

Publications

 Marriott, Leo, 1983.  Royal Navy Frigates 1945-1983, Ian Allan Ltd, Surrey.

External links

 Argentine Aircraft Successes against British Ships

Type 21 frigates
Falklands War naval ships of the United Kingdom
1974 ships


"I am trying to pass in 5 values to validate against from reading a text file being read in using XML.
Then record by record pass the 5 parms and receive a string of errors as an OUTPUT parm if any per record and then into the gridview for the user to pre-view validation errors up front using the function through the SP.
The Stored Proc (which calls the function) works fine as show below.
Along with the Function (standalone) !!
cmd.ExecuteScalar() <----------- varchar/int exception !!!
Conversion failed when converting the varchar value ' Starting Serial Number must be numeric | Ending Serial Number must be numeric | Invalid Semester Code | Invalid DOE Card Type | ' to data type int.
The problem is that you are trying to concatenate the results of a hard-coded string and the return of a ""subroutine""
""sub meals50()"" and change to ""Function meals50() as Double"".
(unless you are passing parameters to them and having the parameters passed ""ByRef"").
You will have to gives us DDL For the Table and the Function def to see why params you are passing are failing. Also where is your code to ensure each parameter is the correct type before you pass it. Because it comes from a file makes every column suspect. Do you have the XML Schema that was used to define the XML in your file?


From the gaining self-confidence to learning self defense... from connecting your body & mind to enjoying the rich culture itself... there are so many incredible and interesting things about Kung Fu! No wonder so many people may overlook the simple fact that while you are learning this discipline you are also getting into incredible physical shape!
As with any exercise you are going to experience a lot of physical benefits while practicing Kung Fu in Calgary. Almost everything gets better with the exercise you receive. Your strength, endurance, and flexibility will all improve! When you pair these physical benefits with the mental aspects of Kung Fu it will give you many advantages that will carry over into any sports you may also be a part of. The mind/body connection and coordination developed also transfers into other aspects of life!
Of course, you will notice improvements to your body composition but did you realize that our style of personal fitness also helps your coordination so that if you slip on ice or take a tumble your body may automatically know a better way to fall so you end up getting less hurt? Be able to protect yourself from the environment around you whether it's snow, ice, or mud and learn about footing and physical stability.
Come join us and enjoy these phenomenal increases in strength as well as a great increase in flexibility and speed. Wow your friends and yourself with your newly developed pinpoint accuracy with your hands and feet. Improve your cardio and learn breath control which is crucial to so many things in life! We look forward to meeting and training with you all!


text:
È stato alfiere del  ai Giochi olimpici estivi di .

Palmarès

Collegamenti esterni

Alfieri ai Giochi della XXXI Olimpiade
Alfieri gibutiani ai Giochi olimpici estivi


text:
President Buhari's Minister Recovers From COVID-19
Olugbenga Ige
Nigeria's Minister of Women Affairs, Pauline Tallen, has recovered from the novel Coronavirus (COVID-19).
Naija News had reported that Tallen tested positive for COVID-19 after a routine test conducted on her and members of the family.
In a statement on December 27, 2020, Tallen said she was asymptomatic but was advised to go for the test which returned positive.
The minister said she has gone into isolation and is receiving treatment, adding that members of her family were negative.
But in a statement on Monday, June 4, 2021, Tallen said has tested negative for COVID-19 on New Year Eve, after being treated for the disease.
The minister thanked Nigerian women and the entire nation for the prayers "and unshakeable dedication to the plight of those declared positive of the Coronavirus Disease.
Tallen rejoiced that she was part of the 2021 celebrations, and stressed the need for all to take responsibility for themselves and their families, to keep everyone safe.
She expressed commitment to promoting the speedy and healthy development of Nigerian women toward national development, as well as promoting the rights of the vulnerable in society.
The minister prayed for a prosperous year full of exploits in the areas of innovations that would set the nation on a positive course and growth.
She, however, advised Nigerians and the public to comply with the COVID-19 guidelines to be safe.
Related Topics:COVID-19Pauline Tallen
Police Pay N20,000 To 'Attend' Nude Party In Ilorin
'Using N400bn To Buy Vaccine Is A Waste' – Bafarawa
COVID-19: Oyetola Imposes Curfew, Fresh Guidelines In Osun State


An 18-year-old man has been arrested after schools across our area and beyond were put on alert after staff reported that they had been sent "threatening" emails.
An 18-year-old Hertfordshire man was arrested yesterday evening (Wednesday) on suspicion of making malicious communications relating to the threatening emails received by a large number of schools and colleges throughout the UK.
"We are aware of a series of malicious communications to schools across the country this morning (Wednesday 28 March).


Get the perfect I Love You poems right here. You can share/send them to your loved ones via Text/SMS, Email, Facebook, Whatsapp, IM or other social networking sites.
I limp every next, for pride.
greed, in my losing stride.
my world, shall never ever fail.
I Love you, My love!
Of how, my core feels.
You are all I crave.
Soft and tender, yet brave.
I feel, am going down.
May we always stay in love.
For you sing the sweetest.
You touch me the deepest.
You carry me to the blessed lanes.
You amplify my joys, downgrade the pains.
I shall always love you, Sweetheart.
But to me you're the one who makes me smile, 'coz only you can.
Meeting you in life, was definitely no coincidence.
And I was made for you, right from birth.
I love you so much so much & you actually have no clue.
Your face is something I could never forget.
Without you I would find myself so blue.
My babe you are the very reason I live.
Your heart is so pure, so pure like a dove.
No matter how my day goes you always manage to brighten up my way.
You make me fall in love with you everyday with your fragrance.
Cause you are just like this beautiful angel from heaven above.
I will make it a point to see to it that we are always like this together.
I love you when you say the sweetest things, that makes my heart go up and down.
I love you the way to come to say sorry.
I love you the way you make those stupid faces that makes me laugh away to glory.
I love you 'coz I know you'll be right there with me and help me make my tears dry.
I love you so much 'coz I will never ever love anyone this much ever again.
You are more special than anyone else can be.
But, today I am being honest and true.
I love you lots and will always do!
When I hear your name, why do I smile?
I love you and this is forever and true!
And, hope you also do!


text:
$(document).ready(function() {
    var adElements = $('ul.nav .active-default .dropdown-menu');
    if(adElements.length>0){
        $('ul.nav li').each(function(){
            if(!$(this).hasClass('active-default') && !$(this).parents('li').hasClass('active-default')){
                $(this).mouseover(function(){
                    adElements.each(function(){
                        $(this).css('display','none');
                    });
                });
                $(this).mouseleave(function(){
                    adElements.each(function(){
                        $(this).css('display','');
                    });
                });
            }
        });
    }
});


Open to trainees and holders of the Winter Mountain Leader award, this intensive 2 day course serves both as an update for anyone whose training or assessment course was completed some time ago, and as an opportunity for constructive criticism on areas of personal performance for those considering assessment. It is intended as a forum to look at current ideas, techniques and practices. It also provides an opportunity to raise questions and hopefully dismiss fears concerning assessment.This course will be delivered from our scenic winter base in Scotland, the Alltshellach hotel in North Ballachulish.
You'll gain the practical skills and techniques required when leading and supervising groups in British winter conditions, concentrating on the areas that are difficult to learn on your own.
You're in control of the itinerary to ensure we cover the areas you need for assessment, but normally will focus on navigation, steep ground leadership, environment and ropework.
You must be registered on the Winter Mountain Leader scheme with Mountain Training Scotland prior to attending this course and have the required experience. You should also have attended, or gained exemption from, a training course; You should ensure your DLOG is fully completed with your experience. The course is two full mountain days which require a good level of fitness. Please ensure you are fit and able to cope with the long mountain days.
Boot advice - Boots for winter walking and mountaineering in Scotland should be warm enough for the coldest days (Minus 10 Celsius) and sufficiently waterproof to stay dry whilst walking through the wettest bogs. They also need to be rigid enough to kick steps in firm snow and to take a crampon; so rated either B2 or B3. Most people, including our instructors, opt for good quality leather or a leather / Gore-Tex combination. Plastic boots are warmer but may be more cumbersome, and the warmth offered by high altitude boots is simply not necessary. Larger sized boots will flex more than smaller sizes so if you have large feet, then definitely go for a more rigid boot. You will be less likely to slip out of your crampons. Our General advice is to buy a quality boot that fits your foot well; it is well worth the extra expense. Be prepared to spend some time ensuring the size and fit is correct. A quality boot will last many years and can be used all year round; most types allow the soles to be replaced. It is important to wear your boots in and it can be advisable to initially place tape on your heels and any 'hot spots'. Spend time walking around locally, even around the house, before attempting anything more adventurous. Most staff wear either one thick sock or a thin and thick combination. Buy good quality socks, and bring several pairs. For most winter mountaineering courses, our staff use footwear from the excellent range by Scarpa.
The course is two full mountain days which require a good level of fitness. Please ensure you are fit and able to cope with the long mountain days.
ready to consolidate your experience further and attend your Mountain Leader Assessment Winter.


"EPIC is that which surpasses the usual; it goes beyond the ordinary, beyond what is considered the usual scope of life.
Current abuses increasingly criticized in schools and youth circles such as the abuse of alcohol and drugs, prostitution, delinquency, addictions to illegal practices, the development of a mentality of mediocrity, to mention that these, in fact, are the result of a deep problem which is that of the identity crisis.
The permanent search for an identity, the uncertainty of a secure and prosperous future, the ignorance of the divine plan and destiny to which all men are called, the social, environmental, psychological and economic factors that very often are decisive aspects in the evolution, development and emancipation of young people in society and in their different spheres of influence; are all factors that lead young people to put on and live under a false identity, leading them to negatively impact their conscience, their life and their world.
The EPIC (Eternal purpose in Christ) Conference is a branch of the non-profit social organization A NEW WORLD ALL TOGETHER (www.neworldaltogether.org), founded by Dr. Shawn and Dr. Annie Smith and specifically address to young people in their various spheres of influence.
Since 2014, the EPIC Conference has been a platform for the gathering of young people from all backgrounds, races, social backgrounds and religious backgrounds, with the aim of bringing them to the revelation of what is the root and source of their everyday life experiences: the awareness of their true identity in Christ. Because the greatest of all the sciences is to know oneself, it is to know who we are, it is to know the purpose for which we are there, and it is to know the role that we must play in each of the aspects and at each stage of our life.
Through its edification sessions, educational workshops, learning, training, coaching, and entertainment, many young people can testify today about the impact they have received and who has led them to a change of mentality and a transformation of total life, in their respective milieu.


Sponsored by NASA Ames Research Center, Moffett Field Calif., and CarnegieMellon University, Pittsburgh, the summer robotics course is being held atthe university's west coast campus at NASA Research Park. During thecourse, NASA engineers and Carnegie Mellon faculty are working with thestudents to build and program sophisticated, three-wheeled, 'TrikeBot'robots that will be fitted with sensors, including a video camera andinfrared range finder.
"One of the ideas behind a summer with Carnegie Mellon, is to engagestudents in understanding both the science and engineering challenges ofspace exploration," said Daniel Clancy, acting director of NASA Ames'Information Sciences and Technology Directorate. "The premise is that spaceis cool, robots are cool and the combination of both is really cool. Webelieve that robotics and space exploration is a way to motivate, challengeand encourage students."
Each week, students are presented with a problem to solve. With guidancefrom Carnegie Mellon instructors and student mentors, the students developindividual solutions and program their robots. The students are tested eachWednesday and are free to continue refining their programming for 'braggingrights' in a contest at the end of the week.
"The students span the spectrum of experience with programming androbotics, but all are very enthusiastic, easily motivated and love whatthey are doing," said Mel Siegel, Carnegie Mellon senior research scientistand RoboCamp-West instructor. "They keep us going. We are exhausted butvery happy at the end of the day."
Each student is given a custom kit of parts to build a robot, whichincludes a video camera, infrared range finder, motors and custom-designedelectrical components integrated into a precision laser-cut rover frame.The robots are controlled by an onboard personal digital assistant (PDA)that is wirelessly linked to a laptop computer. Using JAVA software, thestudents can pre-program the robot, control it manually or use acombination of both.
"The robots are fairly sophisticated and can perform relatively complexautonomous tasks," said Khalid Al-Ali, senior Carnegie Mellon fellow andRoboCamp-West instructor. "As a matter of fact, a robot from last year'scourse was used by NASA Ames researchers to test parts of the programmingrequired for NASA's robotic missions to Mars."
The NASA Ames Equal Opportunity Programs Office provided scholarships for20 minority students in the course. The scholarships supply each studentwith a laptop computer, a PDA and a two-week training course in JAVA taughtat San Jose State University, San Jose, Calif.
"Latino and other minority students are severely under-represented in math,science and technology careers. To address this problem, NASA Ames workedwith San Jose State University's MESA Engineering Program to recruit 20mostly Latino students for the Carnegie Mellon RoboCamp," said AdrianaCardenas, director of the Equal Opportunity Programs Office at NASA Ames."We hope this experience will inspire these students to pursue technicalcareers and thus be able to partake in the opportunities that NASA offers."
"The scholarships opened the eyes of many of the students to the world ofprogramming and robotics," said Horacio Alfaro, director of San JoseState's MESA Engineering Program. "By going through this experience, thesestudents can now consider pursuing a path they may not have consideredprior to their participation, opening doors that may have been closed inthe past."
At the end of camp, the students will take their 'TrikeBots' home forfurther exploration. Each robot is designed with extra ports so studentscan easily add additional sensors for more advanced applications. Studentscan receive additional help over the Internet. The scholarship recipientsalso will take their PDAs and laptops home.
"NASA is investing in its future by working with prestigious universitieslike Carnegie Mellon University to inspire and teach the next generation ofresearchers and scientists," said Maylene Duenas, associate director forstrategic development in the Information Sciences and Technologydirectorate at NASA Ames. "NASA is hoping that these students will becomefuture NASA researchers and engineers working on exploration projects usingcomputational science and robotics."