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a flavorful take on a traditional Italian recipe.
and pierce 6 times with sharp knife.
is tender when pierced with knife.
Cool 10 minutes for easier handling.
and 1/8 teaspoon freshly ground black pepper until combined.
3.Cut squash lengthwise in half; remove and discard seeds.
and place in large bowl; discard shell.
freshly ground black pepper; toss to combine.
4.Divide squash among 4 dinner bowls.
garnish with basil leaves and Parmesan.
and have done so most of the time.
a hot roll mix to make the dough.
comes out perfect time after time.
Make pizza dough per hot roll package directions.
In a small cup add garlic olive oil, set aside.
refrigerate or freeze for future use.
On a floured work surface roll out dough.
Place dough on a baking sheet dusted with corn meal.
Using fingers spred olive oil with infuzed garlic.
over entire dough 1/2 inch from the edge.
Top with tomatoes,olives,peppers and onions.
about where each piece of pizza will be cut.
Let dough rise 15 minutes.
Place pizza in oven,turn down heat to 350 degrees.
Bake until done, about 20 minutes.
Remove from oven,let rest a minute or two.
and sprinkle with garlic salt.
Cut into triangular serving pieces.
is a spaghetti or even a squash.
You can cook it by micrwaving it.
and it tasted kind of bland.
I think it tastes better prepared this way.
with a fork or small knife.
Place squash on a baking sheet and bake 1 hour.
Squeeze squash to test for doneness.
It is ready when it gives slightly under pressure.
Heat saucepan over heat, pour in olive oil.
but not browned for about 5 minutes.
scoop out seeds and stringy portions.
long strands and add them to the warm garlic oil.
with pepper, salt and cheese.
and garnish with basil or parsley.
and more fresh grated parmesan cheese.
perfect classic recipe such as this cheeseburger.
the burger down on the grill while cooking it.
1.Heat a grill or grill pan to medium high.
and shape into four patties.
for rare and 9 to 11 minutes for well done.
on top of the hamburgers after they have been flipped.
topped with tomatoes, lettuce, and onion slices.
1.Heat the omelet pan over high flame.
Add clarified butter and heat until hot but not smoking.
while moving pan constantly over the flame to prevent sticking.
spoon 1/4 to 1/3 cup of desired filling into center of omelet.
tilting pan and using a fork.
6.Turn cooked omelet onto serving plate.
Entire procedure should take less than one minute.
1.Heat the milk; stir in the butter until melted; cool to lukewarm.
Proof the yeast in the warm water.
2.Beat the eggs, egg yolks, and sugar until thick.
Add the salt, grated rinds, vanilla, and Grand Marnier.
Add the milk-butter mixture to the egg mixture. Stir in the yeast.
3.Add the flour, a cupful at a time, mixing with a wooden spoon.
The dough should not be dry, but it should not be sticky.
Too much flour will make a dry, crumbly cake.
Add the almonds and raisins.
and knead for about 5 minutes, until dough comes away from your hand. Butter a very large bowl and put dough in bowl.
Cover and let rise until doubled in bulk.
Punch down and let rise a second time until almost doubled.
5.Preheat oven to 350 degrees. Butter the pans generously.
Divide the dough into 3 portions. Arrange evenly on the pans and cover loosely. Let rise to top of pans.
6.Bake cakes in oven for 30 to 45 minutes, until golden brown.
There should be a hollow sound when you tap the top with your knuckles. Cool for 5 minutes in the pans, then turn out onto racks to cool.
and cranberry/orange relish on white bread.
the other side with potato and cranberry sauce.
close both bread slices and cut in half diaginally.
Serve along with potato chips and a dill pickle.
or a hot turkey sandwich with turkey gravy.
something I have never made before, stuffed peppers.
and scoop out the core and ribs.
and wash out the peppers.
or until just getting tender.
Oil a baking dish and preheat oven to 350F.
sweat for 5 minutes or until soft.
Add turkey, marinara and salt and pepper to taste.
half of the cheese and the rice.
and place in the baking dish.
Top with remaining cheese and the pepper tops.
Bake for 30 minutes and serve.
You can make a delicious homemade frosting in minutes.
that you probably already have on hand.
for your favorite cakes and cupcakes.
on low speed until light and fluffy.
and salt and continue mixing on low speed.
increase the speed to medium and mix for about two minutes.
on medium speed for about a minute or until light and fluffy.
reach a more spreadable consistency.
frosting on your favorite cake or cupcakes.
I love pizza,any kind of pizza.
New York, Californian, and even those bagel pizzas.
To me, every type of pizza has its charm.
I can't say that I dislike any of them.
In a bowl combine sauce ingredients and let sit for 1 hour.
Put yeast, sugar, salt, and dry milk in a large bowl.
Add water and stir to mix well. Let rest for two minutes.
Turn out on to a flat floured surface and knead for about 10 minutes, adding more flour as needed, until elastic and no longer sticky.
Divide dough into three balls.
roll out each dough ball to about a 9-inch circle.
with Pam and cover with a plate.
allow to rise for 1 to 1 1/2 hours.
and spread to within 1-inch of edge.
Cook until cheese is bubbling and outer crust is brown.
Remove from oven,slice and Serve hot.
to feed two hungry pizza eaters.
the inside of 2 medium mixing bowls.
Let the mixture sit for 5 minutes, until it is frothy.
In the bowl of a food processor combine the flour and salt.
a slightly wet ball of dough forms.
and knead for 10 minutes on a floured surface.
The dough should gain elasticity as it is worked.
Divide the dough in half, forming 2 equal balls.
and turn until it is well coated.
Cover with plastic wrap or a clean, dry dish towel.
Let the dough rise for about 1 hour at room temperature.
large saucepan over medium heat.
and heat through until barely bubbling at the edges.
discarding any that have not opened.
the sides of the pot occasionally.
Remove from the heat and discard the bay leaf.
in their shells to use as a garnish.
discard the shells and coarsely chop the clam meat.
leaving a 1-inch margin at the edges.
crust has browned and the cheese is just melted.
and a few of the cooked clams in their shells.
1 cup water on medium heat; cover.
Remove from heat; rest 15 minutes.
Puree 1–2 minutes in blender or food processor.
Spray medium skillet with nonstick spray.
Heat on medium to high; toast one tortilla at a time, pressing to toast evenly.
top each with 1 slice prosciutto and 1 Tbsp Gorgonzola.
Place tortillas on baking sheet and bake on center rack 10–12 minutes, until cheese starts to melt and prosciutto becomes crisp.
Remove and garnish with chives; cut in wedges.
so I've got a bunch of dried romary needles.
I just put together this focaccia recipe.
I over did it with the dried rosemary leaves.
Make a pizza dough per package instructions.
small cup. I used a glass measuring cup.
and refrigerate 1/2 for future use.
On floured work surface roll out dough into a rectangle.
Place dough on a parchment paper lined cookie sheet.
Drizzle dough with olive oil/rosemary, garlic.
Place all other ingredients on top of dough.
This is where you can be very artistic doing it.
Place cookie sheet in oven.Reduce heat to 350 degrees.
Bake until done, be careful not to over cook it.
Remove from oven and cut into serving pieces.
these seafood fritters are to die for.
and salt until slightly thick batter forms.
Add shrimp, bell pepper, onion, celery and garlic.
Drop spoonful of shrimp batter into oil.
Fry until golden brown. Drain on paper towels.
and a citrus dipping sauce.
when served with fresh pasta and a bread.
wait at least 5 min.
resalt pan before each batch).
and cook for an additional minute on the other side.
Reserve cooked shrimp in a large bowl.
add remaining ingredients while stirring pan.
Mix well and serve while hot.
but I came up with this recipe as a change of pace.
add garlic and sauté 2 more minutes.
and parsley and simmer 10 minutes.
until all mussels have opened.
or over your choice of warm pasta.
to thaw so I can make this tonight.
with a knife or kitchen scissors.
on top of the shell.
juice, zest and salt and pepper.
and bake 8-10 minutes in a 400 degree oven.
Serve with melted butter and lemons juice.
to simply make these with store bought cakes.
Place mustard in small bowl.
steak sauce, cream and a pinch of salt.
saute pan over medium heat.
on the size of your pan.
Cook crabcakes until golden brown.
Turn crabcakes over and repeat.
You might have to add more oil.
and drain on paper towels.
Add next batch and repeat.
on the side for dipping.
the ingredients speak for themselves.
heavy pan until oil just begins to smoke.
Add onions stirring until soft but not browned.
oregano and bay leaves, lower heat to medium low.
and serve over rice or pasta.
when you can easily make this at home.
Heat a large heavy skillet over medium high.
and stir fry for 1-2 minutes.
and stir fry one more minute.
and braise for an additional 1-2 minutes.
I was making Coquilles St-Jacques.
A sauce is made white wine and greyere cheese.
This is a real good recipe similar to that sauce.
Stir fry scallops for about 3 minutes and remove.
reduce to 1/4 cup and remove from heat.
Beat in butter one piece at a time.
Add grapefruit. Pour over scallops and serve.
like it or really don't like it foods.
But it works out pretty good here.
Heat olive oil in a large heavy skillet.
Add onions and saute 2-3 minutes on high heat.
Add peppers, shrimp, garlic and sauté for another 3-4 minutes.
toss and serve with warm tortillas.
Grease medium casserole pan, set aside.
medium saucepan over low heat.
and cook for 3-4 minutes longer.
and dot with reaining butter.
Boulillabase I have ever had.
in oil over medium heat until soft.
reduced by one-half, approximately 15 minutes.
a day or two before serving.
Reheat base, add shellfish; cover tightly.
discard any that have not opened.
Serve with some fresh lemons.
A fast lunch for healthy eaters on the go.
and wrap the leave around the crab mixture.
This is realy good recipe for any baked fish.
Be careful not to over cook and burn the fish.
Brush a baking sheet with oil.
In a small bowl, lightly beat egg and milk together.
in egg wash, and then dredge in flour mixture.
or until crispy and baked through.
just about any firm fleshed fish you like.
I also like to serve this on a bed of lettuce.
large skillet over medium heat.
and cook for 5 more minutes.
sauce into a baking dish.
pepper and place them in a baking dish.
depending on the thickness of the fish.
Sprinkle with gorganzola cheese and serve.
delicious served with pita wedges.
and pour in the hot water.
and let stand for about 30 minutes.
out as much water as possible.
onions, cucumber, parsley, and mint.
season with cumin, salt and pepper.
the lemon juice and olive oil.
tabbouleh sits for a few hours.
tomatoes, lemon, olives, and herbs.
salt and pepper, and toss together.
and fold it in half crosswise.
you should now have a pouch.
Repeat for 3 more pouches.
and place 1 into each pouch.
Add 1/4 of the artichoke mixture to each pouch.
Fold over a 1-inch strip of the top twice to seal.
the cheese filling is lighter than just chedder.
Mix first 4 ingredients in a large bowl.
on each tortilla and roll up.
Place in an 8 x 12 inch pan.
Pour enchilada sauce evenly over top.
about 30 minutes until hot.
Brown ground beef (do not overbrown) and set aside.
and stir over medium heat until flour begins to brown.
Add chili powder and cumin to the water, and stir until dissolved.
When flour is browned, slowly add the chili powder, cumin mixture, stirring constantly until it begins to thicken.
Add salt, lower heat and simmer uncovered for 5-10 minutes.
Heat 1/2-inch of vegetable oil in a small skillet.
Dip each tortilla in hot oil to soften. Drain on paper towels.
and some chopped onion along the middle of a softened tortilla.
Roll the tortilla up and place, seam side down, in a 9x13-inch casserole. Repeat the process with the remaining tortillas.
and sprinkle with the remaining cheese and chopped onion.
or until enchiladas are heated through and the cheese has melted.
package directions until golden and crisp.
cider and cranberries to a boil.
mashing the apples into a sauce.
and breadcrumbs on 3 separate plates.
then in the egg, then in the breadcrumbs.
vegetable oil over medium heat.
golden and cooked through, 5 to 8 minutes.
Another good recipe to use up some leftover turkey.
and pulse until the mixture is finely chopped.
and cook until softened, about 5 minutes.
Worcestershire sauce and ketchup and mix well.
using your hands, form it into a loaf.
Cover the loaf with the bacon strips.
until cooked through, about 1 hour.
slice the meat loaf and serve.
it's a great way to use leftover turkey.
Use freshly grated Parmesan cheese.
boiling water until done and drain.
sauté mushrooms and garlic until tender.
been sprayed with vegetable oil spray.
In a nonstick saucepan, melt butter.
Blend in flour using a whisk and stirring constantly.
stir until sauce boils and thickens.
sherry, basil, pepper, nutmeg, and turkey.
Serve over angel hair mixture.
she like it becuase it was fast and easy to eat.
Mince ham in food processor,remove to mixing bowl.
Mince pickles in food processor,remove to mixing bowl.
Mince celery in food processor,remove to mixing bowl.
Add mayonaise,sugar and pepper to bowl,mix really good.
refrigerate until ready to use on your favorite bread.
old as years ago and don't have that gamey taste.
rosemary, thyme, cayenne, and salt.
Pour in olive oil and pulse into a paste.
at least 1 hour in the refrigerator.
add the chops and sear for about 2 minutes.
and 3 1/2 minutes for medium.
I normally buy a whole leg because it is more economical.
and either butterflied for the grill or oven.
Prepare leg by removing most of the visible fat.
of roast with a small, sharp knife.
and push down with finger until no longer visible.
Rub the herbs, salt and pepper all over surface of meat.
Do the same with the olive oil.
Splash with wine or lemon juice and rub again.
least 3 hours or overnight in the refrigerator.
Remove from refrigerator about 1 hour before roasting.
Place lamb leg in shallow roasting pan.
or 18 minutes per pound for well-done.
Baste with pan juices or additional wine or water.
pan and deglaze to get all the flavorful bits.
Add wine or water if needed. Taste for seasoning.
than the traditional deep fried.
dress them up to you own preference.
sometimes instead of the picante sauce.
cumin, oregano, cheese and onions.
mixture in the center of each tortilla.
seam side down on a baking sheet.
and green onion and serve salsa on the side.
Amazing flavor, and so simple!
Ranch dressing mix for less salt.
1Place beef roast in crock pot.
2Mix the dried mixes together in a bowl and sprinkle over the roast.
3Pour the water around the roast.
4Cook on low for 7-9 hours.
this recipe is hands down the best.
according to package directions; set aside.
using a whisk to stir until well blended.
and boil 2 minutes (stirring constantly).
and toss to coat with the cheese sauce.
but it is WELL WORTH IT!!
This is an all time favorite.
Great on a cold, Winter day.
and potatoes in butter for 10 minutes.
stirring well Cook one minute.
Combine broth and half and half.
Gradually stir into vegetable mixture.
constantly until thickened and bubbly.
and top with pie shell.
and filling is bubbly and cooked through.
are soft and juicy. Season with salt.
and then slip into the nest of peppers.
Cook until the whites of the egg are set.
counter I make this strawberry banana jello.
Mix with cut up banana.
but this fantastic bread pudding is just over the top.
you better be sitting down when you taste this one.
Let the doughnuts become "day old" and somewhat dried out.
whole eggs and condensed milk.
until the pieces are softened.
Lightly butter a 9-by-13-inch baking dish.
prepared baking dish and cover.
Bake the bread pudding for 40 minutes.
or until the bread pudding is set.
Serve with coffee flavored whipped cream.
this classic bean based stew is the ultimate comfort food.
1.Stew: Heat oven to 375 degrees F.
drain bacon on paper towel.
transfer to a shallow roasting pan as they are browned.
cook, stirring frequently, 6 minutes.
from bottom of pot, about 2 minutes.
and bring mixture to a simmer.
accumulated juices from roasting pan.
Sprinkle bacon bits over top.
until chicken is cooked through and tender.
7 to 8 minutes, until toasted.
Cool; stir in cheese and thyme.
To serve, spoon stew onto large plates.
Sprinkle each serving with toasted breadcrumbs.
fork tender and full of flavor.
then remove to a plate.
sauté 4 minutes or until onion is translucent.
pot with a wooden spoon.
olives, thyme, and cherry tomatoes.
This delicious cake has earned its designation as "Best-Ever."
You may not be able to stop with just once slice.
1.Heat oven to 350°F. Spray a 10-inch removable-bottom tube pan with nonstick spray. Sprinkle pecans evenly on bottom of pan.
2.In a large bowl, mix 2 tablespoons of the flour, 1/4 cup of the sugar, and cinnamon. Add apples and toss to combine.
3.In another large bowl, mix remaining flour, remaining sugar, baking powder, and salt. Add eggs, oil, butter, orange juice, and vanilla extract. Beat until batter is smooth.
4.Pour half of the batter (about 2 cups) into prepared pan. Top with half of apple mixture. Spoon remaining batter over apples and top with remaining apples, placing them 1/4 inch in from the tube and the border of the cake.
5.Bake 1 hour and 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool in pan on a wire rack for 30 minutes. Run a paring knife around the sides and center of cake and turn cake out onto wire rack. Invert cake onto another rack to cool, apple side up.
A very elegant looking Birthday cake.
I'm sure it will be a hit with everyone.
1.Cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess.
2.In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
3.In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda.
4.In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
5.Frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill.
6.In a large bowl with an electric mixer, beat cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
7.To assemble: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.
lime juice, salt, and pepper until mixed.
Spoon shrimp mixture on top of greens.
Cut tomatoes in half and remove seeds.
Arrange peppers, tomatoes and lemon in a dish.
a dressing and pour over the salad.
or as a bery good dip for fresh vegetables.
Whirl everything in a food processor.
to explore some new cuisine tonight.
and oil over medium-high heat.
Add pork chops; brown on both sides.
Shake can of coconut milk.
Whisk coconut milk into skillet drippings.
Whisk in curry paste. Bring to a simmer.
perfect for a satifying lunch on the go.
with 1 tablespoons of cream cheese.
Place 3 slices of chicken on each tortilla.
2 tablespoons of shredded cheese.
Fold and roll tortilla to enclose filling.
4 to 5 minutes or until crisply tender.
Add next 7 ingredients to skillet.
5 to 6 minutes or until sauce is thickened.
Add SPAM Classic, bamboo shoots and cucumber.
Cook over medium heat until heated through.
bring these great mini sandwiches.
bacon and SPAM make this a sure hit!
unfold 1 puff pastry sheet.
Gently roll into 10 1/2-inch square.
In small bowl, combine egg and water; mix well.
pastry is puffed and golden brown.
mayonnaise, bacon bits and tomato; mix well.
split each pastry square horizontally in half.
and 1 rounded teaspoon filling.
Place pastry tops over filling.
Here is a four star recipe for it.
1.In small bowl, combine SPAM and barbecue sauce; mix well.
2.Spread SPAM® mixture onto buns. Top with onion and cheese.
start with a brine in buttermilk.
or a teaspoon each of the dried herbs.
with onions, herbs, paprika, and cayenne pepper.
Drain in colander, leaving some herbs on chicken.
when dropped in the hot oil.
and shake until thoroughly coated.
for a wonderful and easy side dish.
Don't be scared of them!
in a kettle of boiling salted water.
using enough flour to make the milk creamy.
Boil two minutes, stirring all the time.
salt, and pepper to taste. Serve hot.
simple and inexpensive to make.
Southern United States to this day.
well and add the sugar.
for 35-40 minutes or until set.
Serve warm with heavy cream.
the oven does not have to be turned on.
the final product is truly tasty good.
but do not let the pudding cook.
while still warm with plain or whipped cream.
This meal is very tasty, and stretches far.
Mozzarella cheese to cover top.
Brown & drain ground beef.
Combine meat & 1/2 cup spaghetti sauce.
Spread evenly into bottom of 13x9 dish.
Mix remaining sauce with rice.
You can add 1/4 cup water to sauce jar & shake.
Use up the last of the sauce in rice. Mix well.
Spread evenly over meat. Sprinkle with cheese.
Cover with foil. Bake 25 min @ 350.
Remove foil. Bake uncovered 15 min.
Let stand 10 min before serving.
as they are high in moisture and low in sugar.
with a mandolin or in a food processor.
3. Soak the sliced potatoes in ice-cold water 5 minutes.
and hold them in water as long as 4 or 5 hours).
on kitchen towels and pat dry.
Heat the oil in a deep fryer or large pot to 350 degrees.
in the taste of really good food.
This pasta dish is yum yum!
for linguine and get linguine cooking.
Add garlic, saute for a minute or so.
Add tomatoes and beans and bring to a boil.
about 10 minutes. Stir occasionally.
over linguine and sprinkle with cheese.
cinnamon and nutmeg would be good too.
then cut in eighths lengthwise.
Now slice lengths very thin into chips.
Soak chips in cold water for 15 minutes.
Heat canola oil to 350 degrees in a deep fryer.
Add rosemary and fry a few minutes and are crispy.
Remove rosemary and drain on paper towels.
frying each batch 2-3 minutes until crispy.
Drain on paper towels, sprinkle squash with rosemary.
Warm the wine over medium heat.
Remove from heat and add 12 cups of flour.
add up to 1/2 cup more of water. Knead well.
Roll the dough into a snake and cut into two inch pieces.
use a fork to get ridges in the dough.
Heat oil for frying in a large pot.
Deep fry cookies until medium brown.
Warm honey in a frying pan until very liquid.
and then place in a dish.
Allow the honey to cool and serve.
than the other recipes I have seen.
Soften yeast in 1/2 cup warm water.
Add oleo to 1 cup milk and heat together over low heat.
Beat eggs slightly and mix with the milk.
Add 1/2 cup water,sugar, and salt.
rise for about 40 minutes.
Add rest of flour and mix well again.
Knead and add flour until no longer sticky.
Let rise again and punch down several times.
Take out on floured board.Divide into 4 parts.
sealing so no filling escapes or shows.
Set aside to rise for 30 minutes.
to make a circle of 12 inches in diameter.
The thinner the dough, the more delicious when baked.
Bake on greased cookie sheet for 20 minutes at 375 degrees.
stirring constantly until lightly browned.
grate into mixture 2 oz sharp cheese.
in a buttered casserole dish.
with garlic in a small saucepan.
slices in the casserole dish.
golden brown, about 1-1/2 hours.
and lightly browned, about 30 minutes.
Beer Mustard is often served with these eggs.
Mix sausage with parsley, sage and thyme.
around eggs, covering egg completely.
mixed with salt and pepper.
Then roll in egg and cover with crumbs.
sausage is cooked and eggs nicely browned.
of bread with Mustard Mayonnaise.
chinese to English.This is what we came up with.
pot of water on stove.
salt, white pepper, soy sauce and granulated garlic.
and add beef stock. Stir and simmer until thickened.
Sauté onion and bell pepper in olive oil until tender.
sliced onions, roast beef and stock.
Here's another winning recipe for potato pancakes.
you only fry the pancakes in it not drink it.
Spoon pancake batter into hot melted fat.
with a side of applesauce and sour cream.
just about the best recipe I have.
compares to the fresh taste of the one.
Biscuit: Sift flour, salt and baking powder.
Cut or rub in shortening.
to make ingredients hold together.
Turn out on lightly floured board.
Knead gently for 1/2 minute.
Roll or pat to desired thickness.
Roll out dough into rectangular sheet 1/4" thick.
Rolljelly roll fashion and seal edge.
Bring the chicken broth to a simmer.
Combine the mushrooms and parsley in a bowl.
the oil over medium-high heat.
well cooked, about 10 to 15 minutes.
and cook for 2 to 3 minutes.
Add the rice and pancetta or bacon.
the ingredients well, about 1 minute.
browned bits from the bottom of the pan.
of the liquid is absorbed.
Add the peas and stir to mix.
absorb the stock before adding more.
until you have added 4 cups.
it will "tighten" when served, so creamy is important.
about 1/4 cup broth, and the cream.
remaining Parmesan sprinkled on top.
Original, Authentic, Genuine and really Good.
and then cool off with frozen yogurt for dessert.
Heat the oil and brown chicken on all sides.
until the mixture (roux) turns light brown.
onions, green pepper and tomatoes.
Cook about 10 minutes, stirring gently.
Stir in the water, salt, red pepper seasoning and rice.
Bring to boil; lower heat.
Cover; let simmer 15 minutes.
Stir in shrimp; simmer 15 minutes.
Stir in parsley and green onions.
Simmer 5 minutes more or until rice is tender.
This is a classic mexican casserole.
water slowly for 45 minutes.
Add vegetables, tomato sauce and seasonings.
Cook slowly another hour stirring occasionally.
Add sausage for extra body and cook 45 minutes more.
Cook, but do not necessarily refrigerate.
dukkah is used as a seasoning for lamb stew.
Pita bread is also dipped in olive oil and then in dukkah.
or sprinkle it over salads along with a little sumac.
Remove from the pan, cool, and chop finely.
until fragrant, nutty, and golden brown.
and salt and black pepper to taste.
onion, bread crumbs, pine nuts, and eggs.
about 1 inch in diameter or smaller.
into a saucepan; cover and bring to a boil.
so that boiling is constant.
Reduce heat, cover, and simmer for 30 minutes.
and stir in sherry. 4 to 6 servings.
pizza or a cheese sandwich.
1/2 l matsoni (sour milk).
flour to make dough stiff.
soaked in cold water for 5 hours.
but it must not be too stiff.
Mash cheese, stir in eggs and butter.
the edges. Put hachapuri on a greased pan, the seam down.
the flavor just blends well with shrimp.
until tender but not browned.
Add ketchup, lemon peel, and juice.
with orange juice and ginger; add to sauce.
Add orange pieces and shrimp; heat.
to tame the flavors of a curry.
and often incude spices or mint.
seasoned rice vinegar and mint. Mix well.
at least one hour or even the day before.
Shred as much cabbage as you think you'll need.
A whole head is probably too much.
Start with a quarter head and increase from there.
pieces to be beaten easily with just a fork.
5 tablespoons (or more) cold water.
Grate the potatoes and set aside.
breaking up as it cooks.
Cook until ingredients are soft. Cool.
Mix flour, baking powder and salt in a bowl.
until mixture resembles a coarse meal.
to come together and form a ball.
Knead until smooth. Let rest 10-15 minutes.
roll pastry to 1/8-inch thickness.
Using a 5 to 6 inch cutter, punch out rounds.
in center of each round.
Bake on ungreased sheet for 15-20 minutes.
salad is to keep the cooked potatoes very cold.
Combine mayonnaise, vinegar, salt, sugar and pepper.
Stir in remaining ingredients. Cover; chill.
Serve with some red paprika sprinkled on top.
recipe I have yet to come up with.
onion ring this recipe is for you.
Line a large cookie sheet with paper towel and set aside.
in a large skillet over medium high heat.
Make sure you have about 1-1 1/2 inches of oil.
NEVER LEAVE THE OIL UNATTENDED.
salt and beer. Stir until you have a thick batter.
when it floats and bubbles, your oil is hot.
Dip the onion rings in the batter.
let the excess drip off.
Drop the battered onion ring in the hot oil.
carefully flip them over to brown the other side.
to the paper towel to drain.
the oil to cool completely before discarding.
asks for the recipe. So here it is.
This Salad is an easy popular family main dish.
When I have leftover chicken this is what I prepare.
Just before serving, add cheese, dressing.
with the dressing, add the broken up chips.
served in lettuce cups to make it finger friendly.
until mixed and well combined.
then chill until ready to serve.
Arrange lettuce on a large platter.
onto center of each leaf.
a lemon wedge,salt and pepper to taste.
sandwiches to enjoy the next game.
baked beans and your favorite beverage.
and garlic in butter until tender.
liquid smoke, pepper and salt.
stir gently to coat pork with sauce.
until pork is heated through.
Serve any extra sauce on the side.
makes for a tasty, tender sandwich.
for a crunchy, cool contrast.
and some cold watermelon for dessert.
Worcestershire sauce, salt and hot pepper sauce.
Divide sauce into two portions; set aside.
Add 1/2 inch hot water to drip pan.
Place meat on grill rack over drip pan.
or until meat is very tender.
and hot water every 1 to 1 1/2 hours.
cover with foil and let stand for 20 to 30 minutes.
Serve on toasted buns. If desired, top meat with coleslaw.


Chef Mark Holley was the master of the Kitchen back in the day at Pesce, one of Houston's popular seafood restaurants located in upper Kirby. He has now created his own foundation at Holley's Seafood Restaurant and Oyster Bar and after visiting for lunch I can totally see why this place has been at the top of everyone's "foodie list." Read more about Holley's Seafood Restaurant here!
As guests entered the restaurant they were greeted by none other than the man himself! Chef Holley shook hands, took photos and even kissed a couple babies. This set the tone for an outstanding lunch experience.
As we chatted about what each of us was going to order or waitress suggested that we start with the House Bread Service, to which we emphatically agreed! We were served some of the most deliciously soft Benne Seed Parkerhouse Rolls with 3 spreads: Poblano "Pimento" Cheese, Smoked Drum Mousse, Pickled Veggies. The Smoked Drum Mousse was oh so yummy. All we could do was, smear, take a bite, look at each other and smile.
I ordered the Thai Curry Mussels and just like my experience at The Fish, it was over the moon at how good and LARGE these mussels were. Sorry there is no photo of that because once I ate the first one there was no turning back. The Mussels rested in a sauce of steamed Sake, Kaffir Lime & Green Mango. Dipping the toasted bread into the warm, rich broth made my mouth sing. If I had to guess I would say it was a C sharp or a D on the piano.
I must share a funny story before talking about the Fried Oyster Salad.
Those who know me know that I love avocados and usually travel with one in my purse. Well today was the first time in history that my avocado was confiscated. After boldly placing on the table for the world to see just how much of an avocado thug I was, the GM approached our table and graciously informed me that it's against health code policy to allow outside food and took my uneaten half. Here is the awesome part.. she brought me more avocado from the back and an even larger one at that. Talk about great service.
Now back to the salad; fresh and crisp. The Oysters were cooked perfectly and the avocado made it even better.
My group had a blast and meeting Chef Holley made it all worth our while. Holley's Seafood Restaurant and Oyster Bar should be added to your Houston Restaurant Weeks lineup.. I suggest a lunch visit!
Yes...all of that! Awesome lunch. Thanks for the invite!
Thank you for joining. More fun to come.


text:
Justia Regulation Tracker Department Of Commerce National Oceanic And Atmospheric Administration New England Fishery Management Council; Public Meeting, 53730-53731 [2013-21149]
New England Fishery Management Council; Public Meeting, 53730-53731 [2013-21149]
Download as PDF 53730 Federal Register / Vol. 78, No. 169 / Friday, August 30, 2013 / Notices notified of the Council's intent to take final action to address the emergency. Special Accommodations This meeting is physically accessible to people with disabilities. Requests for sign language interpretation or other auxiliary aids should be directed to Thomas A. Nies, Executive Director, at (978) 465–0492, at least 5 days prior to the meeting date. Authority: 16 U.S.C. 1801 et seq. Dated: August 26, 2013. Tracey L. Thompson, Acting Deputy Director, Office of Sustainable Fisheries, National Marine Fisheries Service. [FR Doc. 2013–21170 Filed 8–29–13; 8:45 am] BILLING CODE 3510–22–P Special Accommodations DEPARTMENT OF COMMERCE This meeting is physically accessible to people with disabilities. Requests for sign language interpretation or other auxiliary aids should be directed to Thomas A. Nies, Executive Director, at (978) 465–0492, at least 5 days prior to the meeting date. National Oceanic and Atmospheric Administration RIN 0648–XC839 New England Fishery Management Council (NEFMC); Public Meeting National Marine Fisheries Service (NMFS), National Oceanic and Atmospheric Administration (NOAA), Commerce. ACTION: Notice; public meeting. AGENCY: The New England Fishery Management Council (Council) is scheduling a public meeting of its Scientific and Statistical Committee (SSC) on September 16, 2013 to consider actions affecting New England fisheries in the exclusive economic zone (EEZ). Recommendations from this group will be brought to the full Council for formal consideration and action, if appropriate. SUMMARY: This meeting will be held on Monday, September 16, 2013 at 9 a.m. ADDRESSES: Meeting address: The meeting will be held at the Omni Hotel, 1 West Exchange Street Providence, RI 02903; telephone: (401) 598–8000; fax: (401) 598–8200. Council address: New England Fishery Management Council, 50 Water Street, Mill 2, Newburyport, MA 01950. FOR FURTHER INFORMATION CONTACT: Thomas A. Nies, Executive Director, New England Fishery Management Council; telephone: (978) 465–0492. SUPPLEMENTARY INFORMATION: The NEFMC's Scientific and Statistical Committee will meet to specify overfishing levels (OFLs) and develop Acceptable Biological Catch (ABC) recommendations for scallops for tkelley on DSK3SPTVN1PROD with NOTICES DATES: VerDate Mar<15>2010 18:00 Aug 29, 2013 Jkt 229001 fishing years 2014 and 2015 (default) and for the Northeast Skate Complex for fishing years 2014 through 2016. The Committee will consider information provided to it by the Council's Scallop Plan Development Team (PDT) and by the Skate PDT. Although non-emergency issues not contained in this agenda may come before this group for discussion, those issues may not be the subject of formal action during this meeting. Action will be restricted to those issues specifically listed in this notice and any issues arising after publication of this notice that require emergency action under section 305(c) of the Magnuson-Stevens Act, provided the public has been notified of the Council's intent to take final action to address the emergency. Authority: 16 U.S.C. 1801 et seq. Dated: August 26, 2013. Tracey L. Thompson, Acting Deputy Director, Office of Sustainable Fisheries, National Marine Fisheries Service. [FR Doc. 2013–21148 Filed 8–29–13; 8:45 am] BILLING CODE 3510–22–P DEPARTMENT OF COMMERCE National Oceanic and Atmospheric Administration RIN 0648–XC842 New England Fishery Management Council; Public Meeting National Marine Fisheries Service (NMFS), National Oceanic and Atmospheric Administration (NOAA), Commerce. ACTION: Notice; public meetings. AGENCY: The New England Fishery Management Council's (Council) Groundfish Advisory Panel and Oversight Committee will meet to consider actions affecting New England fisheries in the exclusive economic zone (EEZ). DATES: The meetings will be held on Monday, September 16, 2013 at 9 a.m. and Tuesday, September 17, 2013 at 9 a.m. ADDRESSES: Meeting address: The meetings will be held at the Holiday Inn, 300 Woodbury SUMMARY: PO 00000 Frm 00005 Fmt 4703 Sfmt 4703 Ave., Portsmouth, NH 03801: telephone: (603) 431–8000; fax: (603) 501–3733. Council address: New England Fishery Management Council, 50 Water Street, Mill 2, Newburyport, MA 01950. FOR FURTHER INFORMATION CONTACT: Thomas A. Nies, Executive Director, New England Fishery Management Council; telephone: (978) 465–0492. SUPPLEMENTARY INFORMATION: Monday, September 16, 2013 beginning at 9 a.m. Groundfish Advisory Panel agenda: The Groundfish Advisory Panel will meet, primarily to develop recommendations to the Groundfish Oversight Committee on issues that will be discussed during the September 17, 2013 meeting of the Committee. Related to Framework 51, they will consider Groundfish Plan Development Team (PDT) analyses and develop recommendations on draft measures. Related to Amendment 18, the panel will consider Groundfish PDT analyses and develop recommendations on draft measures. The panel will develop recommendations for groundfish priorities for 2014. They will address other business as necessary. Tuesday, September 17, 2013 beginning at 9 a.m. Groundfish Oversight Committee agenda: The Groundfish Oversight Committee will meet to discuss issues related to the Northeast Multispecies Fishery Management Plan. Related to Framework 51, the Committee will review Groundfish PDT analyses; review recommendations of the Groundfish Advisory Panel; review recommendations from the NEFMC Whiting Advisory Panel/MAFMC Squid Advisory Panel on small-mesh accountability measures for Georges Bank yellowtail flounder and develop recommendations on draft measures. Related to Amendment 18, they will review Groundfish PDT analyses; review recommendations of the Groundfish Advisory Panel and develop recommendations on draft measures. Also on the agenda will be to develop recommendations for groundfish priorities for 2014. They will address other business as necessary. There will be a closed session to review/ recommend Advisory Panel applications for the next three year term (2014–16 term). Although non-emergency issues not contained in this agenda may come before these groups for discussion, those issues may not be the subject of formal action during this meeting. Action will be restricted to those issues specifically identified in this notice and any issues arising after publication of this notice E:\FR\FM\30AUN1.SGM 30AUN1 Federal Register / Vol. 78, No. 169 / Friday, August 30, 2013 / Notices that require emergency action under section 305(c) of the Magnuson-Stevens Fishery Conservation and Management Act, provided the public has been notified of the Council's intent to take final action to address the emergency. Special Accommodations These meetings are physically accessible to people with disabilities. Requests for sign language interpretation or other auxiliary aids should be directed to Thomas A. Nies (see ADDRESSES) at least 5 days prior to the meeting date. Authority: 16 U.S.C. 1801 et seq. Dated: August 26, 2013. Tracey L. Thompson, Acting Deputy Director, Office of Sustainable Fisheries, National Marine Fisheries Service. [FR Doc. 2013–21149 Filed 8–29–13; 8:45 am] BILLING CODE 3510–22–P DEPARTMENT OF COMMERCE National Oceanic and Atmospheric Administration RIN 0648–XC838 Mid-Atlantic Fishery Management Council (MAFMC); Public Meeting Special Accommodations National Marine Fisheries Service (NMFS), National Oceanic and Atmospheric Administration (NOAA), Commerce. ACTION: Notice of public meeting. AGENCY: The Scientific and Statistical Committee (SSC) of the Mid-Atlantic Fishery Management Council (Council) will hold a meeting. DATES: The meeting will be held on Tuesday, Wednesday, and Thursday, September 17–19, 2013. The meeting will begin at 9 a.m. on September 17 and conclude by 1 p.m. on September 19, 2013. ADDRESSES: The meeting will be held at the Admiral Fell Inn, 888 South Broadway, Baltimore, MD 21231, telephone: (410) 522–7380. Council address: Mid-Atlantic Fishery Management Council, 800 N State Street, Suite 201, Dover, DE 19901; telephone: (302) 674–2331. FOR FURTHER INFORMATION CONTACT: Christopher M. Moore Ph.D., Executive Director, Mid-Atlantic Fishery Management Council, 800 N State Street, Suite 201, Dover, DE 19901; telephone: (302) 526–5255. SUPPLEMENTARY INFORMATION: Agenda items to be discussed at the SSC meeting include: review multi-year ABC specifications for spiny dogfish, bluefish, summer flounder, scup and tkelley on DSK3SPTVN1PROD with NOTICES SUMMARY: VerDate Mar<15>2010 18:00 Aug 29, 2013 Jkt 229001 black sea bass; make ABC recommendations for up to three years (2014–16) for summer flounder, scup and black sea bass; review SUN Subcommittee criteria for establishing and evaluating multi-year ABC recommendations; discuss research priorities for 2014; discuss potential topics for the fifth National SSC Workshop; review proposed ABC specification protocol for forage fish; and, at the request of the Council, provide peer review of recent paper on changes in fish distribution in response to ocean warming. Although non-emergency issues not contained in this agenda may come before this group for discussion, in accordance with the Magnuson-Stevens Fishery Conservation and Management Act (Magnuson-Stevens Act), those issues may not be the subject of formal action during this meeting. Actions will be restricted to those issues specifically identified in this notice and any issues arising after publication of this notice that require emergency action under Section 305(c) of the Magnuson-Stevens Act, provided the public has been notified of the Council's intent to take final action to address the emergency. The meeting is physically accessible to people with disabilities. Requests for sign language interpretation or other auxiliary aids should be directed to M. Jan Saunders at the Mid-Atlantic Council Office, (302) 526–5251, at least 5 days prior to the meeting date. Dated: August 26, 2013. Tracey L. Thompson, Acting Deputy Director, Office of Sustainable Fisheries, National Marine Fisheries Service. [FR Doc. 2013–21169 Filed 8–29–13; 8:45 am] BILLING CODE 3510–22–P DEPARTMENT OF COMMERCE National Oceanic and Atmospheric Administration North Pacific Fishery Management Council; Notice of Public Meeting National Marine Fisheries Service (NMFS), National Oceanic and Atmospheric Administration (NOAA), Commerce. ACTION: Notice of public meetings. AGENCY: The North Pacific Fishery Management Council (Council) Ecosystem Committee will meet in Seattle, WA. SUMMARY: Frm 00006 Fmt 4703 The meeting will be held on September 16, 17, 2013 from 8:30 a.m. to 5 p.m. DATES: The meeting will be held at the Alaska Fishery Science Center, 7600 Sand Point Way NE., Building 4, National Marine Mammal Laboratory (NMML) conference room, Room 2039, Seattle, WA. Council address: North Pacific Fishery Management Council, 605 W 4th Ave., Suite 306, Anchorage, AK 99501–2252. ADDRESSES: FOR FURTHER INFORMATION CONTACT: Diana Evans, Council staff, telephone: (907) 271–2809. The agenda will be as follows: Development of Ecosystem-based management (EMB) vision statement; Operationalizing EBM in Council projects, including the Aleutian Islands Fishery Ecosystem Plan, the Arctic Fishery Management Plan (FMP); Bering Sea coral conservation, and the Bering Sea research area and gear modification areas. SUPPLEMENTARY INFORMATION: Concluding Recommendations to Council The Agenda is subject to change, and the latest version is posted at http:// www.alaskafisheries.noaa.gov/npfmc/. Although non-emergency issues not contained in this agenda may come before this group for discussion, in accordance with the Magnuson-Stevens Fishery Conservation and Management Act (Magnuson-Stevens Act), those issues may not be the subject of formal action during these meetings. Actions will be restricted to those issues specifically identified in this notice and any issues arising after publication of this notice that require emergency action under Section 305(c) of the Magnuson-Stevens Act, provided the public has been notified of the Council's intent to take final action to address the emergency. Special Accommodations RIN 0648–XC843 PO 00000 53731 Sfmt 9990 These meetings are physically accessible to people with disabilities. Requests for sign language interpretation or other auxiliary aids should be directed to Gail Bendixen at (907) 271–2809 at least 7 working days prior to the meeting date. Dated: August 26, 2013. Tracey L. Thompson, Acting Deputy Director, Office of Sustainable Fisheries, National Marine Fisheries Service. [FR Doc. 2013–21150 Filed 8–29–13; 8:45 am] BILLING CODE 3510–22–P E:\FR\FM\30AUN1.SGM 30AUN1
[Federal Register Volume 78, Number 169 (Friday, August 30, 2013)]
RIN 0648-XC842
New England Fishery Management Council; Public Meeting
AGENCY: National Marine Fisheries Service (NMFS), National Oceanic and
Atmospheric Administration (NOAA), Commerce.
ACTION: Notice; public meetings.
SUMMARY: The New England Fishery Management Council's (Council)
Groundfish Advisory Panel and Oversight Committee will meet to consider
actions affecting New England fisheries in the exclusive economic zone
(EEZ).
DATES: The meetings will be held on Monday, September 16, 2013 at 9
a.m. and Tuesday, September 17, 2013 at 9 a.m.
Meeting address: The meetings will be held at the Holiday Inn, 300
Woodbury Ave., Portsmouth, NH 03801: telephone: (603) 431-8000; fax:
Council address: New England Fishery Management Council, 50 Water
Street, Mill 2, Newburyport, MA 01950.
FOR FURTHER INFORMATION CONTACT: Thomas A. Nies, Executive Director,
New England Fishery Management Council; telephone: (978) 465-0492.
Monday, September 16, 2013 beginning at 9 a.m. Groundfish Advisory
Panel agenda:
The Groundfish Advisory Panel will meet, primarily to develop
recommendations to the Groundfish Oversight Committee on issues that
will be discussed during the September 17, 2013 meeting of the
Committee. Related to Framework 51, they will consider Groundfish Plan
Development Team (PDT) analyses and develop recommendations on draft
measures. Related to Amendment 18, the panel will consider Groundfish
PDT analyses and develop recommendations on draft measures. The panel
will develop recommendations for groundfish priorities for 2014. They
will address other business as necessary.
Tuesday, September 17, 2013 beginning at 9 a.m. Groundfish
Oversight Committee agenda:
The Groundfish Oversight Committee will meet to discuss issues
related to the Northeast Multispecies Fishery Management Plan. Related
to Framework 51, the Committee will review Groundfish PDT analyses;
review recommendations of the Groundfish Advisory Panel; review
recommendations from the NEFMC Whiting Advisory Panel/MAFMC Squid
Advisory Panel on small-mesh accountability measures for Georges Bank
yellowtail flounder and develop recommendations on draft measures.
Related to Amendment 18, they will review Groundfish PDT analyses;
review recommendations of the Groundfish Advisory Panel and develop
recommendations on draft measures. Also on the agenda will be to
develop recommendations for groundfish priorities for 2014. They will
address other business as necessary. There will be a closed session to
review/recommend Advisory Panel applications for the next three year
term (2014-16 term).
Although non-emergency issues not contained in this agenda may come
before these groups for discussion, those issues may not be the subject
of formal action during this meeting. Action will be restricted to
those issues specifically identified in this notice and any issues
arising after publication of this notice
that require emergency action under section 305(c) of the Magnuson-
Stevens Fishery Conservation and Management Act, provided the public
has been notified of the Council's intent to take final action to
address the emergency.
These meetings are physically accessible to people with
disabilities. Requests for sign language interpretation or other
auxiliary aids should be directed to Thomas A. Nies (see ADDRESSES) at
least 5 days prior to the meeting date.
Authority:  16 U.S.C. 1801 et seq.
Dated: August 26, 2013.
Tracey L. Thompson,
Acting Deputy Director, Office of Sustainable Fisheries, National
Marine Fisheries Service.

redpajama_set_name: RedPajamaCommonCrawl


In 1979 the cave enthusiast Bo Lenander was attending an event where speleologists had gathered for an annual meeting in the mountain to examine the many small caves that are in the area. Coincidentally, Bo and a friend passed the little lake that we today call "Dolinsjön," The sinkhole lake, and as they stopped to take a break they saw the nice sandy beach. From where has all this sand come? Bo looked down into the water and thought he saw a small opening at the bottom.
The two friends managed, with the help of a diving mask and a stone, to free dive down to the bottom of the lake and there, on the bottom of the lake, Bo found something that could be the entrance of a cave – slooping down and with sand almost filling it up. Over the sand he could see a black space behind. Bo brought his Nikonos camera and took some pictures.
Bo Lenander preparing to see the cave he found 33 years earlier.
The event was forgotten but in the summer of 1997 a film and dive crew that had heard of Bo´s finding went to the area to try to find out more. But it proved to be impossible to swim up to the crack due to the really hard current and the team had to give up their attempts.
In 2007 a new generation of cave divers had heard of the previous attempts to explore the lake and a small team decided to make an attempt during winter time when the current is low. Several dives were made in nearby smaller caves but the year after, after sawing through one meter of ice and by using a shovel to remove enough gravel to be able to squeeze trough the tight opening, the team was astonished. Behind the small crack at the bottom of the lake was the entrance to the cave that has proved to be Swedens longest underwater cave!
33 years after Bo´s findings in the lake and at the age of 66, he finally got to see the inside of the cave entrance that he once discovered. Bo is now a regular member of the team and it is thanks to his amazing skills in radio direction finding that we are able to pinpoint areas of the cave from the surface.


text:
Animacy (antonym: inanimacy) is a grammatical and semantic feature, existing in some languages, expressing how sentient or alive the referent of a noun is. Widely expressed, animacy is one of the most elementary principles in languages around the globe and is a distinction acquired as early as six months of age.

Concepts of animacy constantly vary beyond a simple animate and inanimate binary; many languages function off of a hierarchical general animacy scale that ranks animacy as a "matter of gradience". Typically (with some variation of order and of where the cutoff for animacy occurs), the scale ranks humans above animals, then plants, natural forces, concrete objects, and abstract objects, in that order. In referring to humans, this scale contains a hierarchy of persons, ranking the first- and second-person pronouns above the third person, partly a product of empathy, involving the speaker and interlocutor.

Examples
The distinction between he, she, and other personal pronouns, on one hand, and it, on the other hand is a distinction in animacy in English and in many Indo-European languages. The same can be said about distinction between who and what. Some languages, such as Turkish, Georgian, Spoken Finnish and Italian do not distinguish between s/he and it. In Finnish, there is a distinction in animacy between , "he/she", and , "it", but in Spoken Finnish  can mean "he/she". English shows a similar lack of distinction between they animate and they inanimate in the plural but, as shown above, it has such a distinction in the singular.

There is another example of how animacy plays some role in English. For example, the higher animacy a referent has, the less preferable it is to use the preposition of for possession (that can also be interpreted in terms of alienable or inalienable possession):
 My face is correct while *the face of mine would sound very strange.
 The man's face and the face of the man are both correct, but the former is preferred.
 The clock's face and the face of the clock are both correct.

Examples of languages in which an animacy hierarchy is important include the Totonac language in Mexico and the Southern Athabaskan languages (such as Western Apache and Navajo) whose animacy hierarchy has been the subject of intense study. The Tamil language has a noun classification based on animacy.

Proto-Indo-European language
Because of the similarities in morphology of feminine and masculine grammatical gender inflections in Indo-European languages, there is a theory that in an early stage, the Proto-Indo-European language had only two grammatical genders: "animate" and "inanimate/neuter"; the most obvious difference being that inanimate/neuter nouns used the same form for the nominative, vocative, and accusative noun cases. The distinction was preserved in Anatolian languages like Hittite, all of which are now extinct.

The animate gender would then later, after the separation of the Anatolian languages, have developed into the feminine and masculine genders. The plural of neuter/inanimate nouns is believed to have had the same ending as collective nouns in the singular, and some words with the collective noun ending in singular were later to become words with the feminine gender. Traces can be found in Ancient Greek in which the singular form of verbs was used when they referred to neuter words in plural. In many Indo-European languages, such as Latin and the Slavic languages, the plural ending of many neuter words in the merged nominative–accusative–vocative corresponds to the feminine singular nominative form.

Navajo (Diné)
Like most other Athabaskan languages, Southern Athabaskan languages show various levels of animacy in their grammar, with certain nouns taking specific verb forms according to their rank in this animacy hierarchy. For instance, Navajo (Diné) nouns can be ranked by animacy on a continuum from most animate (a human) to least animate (an abstraction) (Young & Morgan 1987: 65–66):

 Adult human/lightning > infant/big animal > medium-sized animal > small animal > natural force > abstraction

Generally, the most animate noun in a sentence must occur first while the noun with lesser animacy occurs second. If both nouns are equal in animacy, either noun can occur in the first position. Both sentences (1) and (2) are correct. The yi- prefix on the verb indicates that the first noun is the subject and bi- indicates that the second noun is the subject.

Sentence (3), however, sounds wrong to most Navajo speakers because the less animate noun occurs before the more animate noun:

In order to express that idea, the more animate noun must occur first, as in sentence (4):

There is evidence suggesting that the word order itself is not the important factor. Instead, the verb construction usually interpreted as the passive voice (e.g. "the girl was pecked by the bird") instead indicates that the more animate noun allowed the less animate noun to perform the action (e.g. "the girl let herself be pecked by the bird"). The idea is that things ranked higher in animacy are presumed to be in control of the situation, and that the less-animate thing can only act if the more-animate thing permits it.

Japanese
Although nouns in Japanese are not marked for animacy, it has two existential/possessive verbs; one for implicitly animate nouns (usually humans and animals) and one for implicitly inanimate nouns (often non-living objects and plants). The verb iru (, also written ) is used to show the existence or possession of an animate noun. The verb aru (, sometimes written  when existential or  when possessive) is used to show the existence or possession of an inanimate noun.

An animate noun, here 'cat', is marked as the subject of the verb with the subject particle ga (), but no topic or location is marked. That implies the noun is indefinite and merely exists.

In the second example, a topic is introduced, in this case "I", with the topic particle wa (). The animate noun is again marked with a subject particle, and no location is denoted. That implies that the topic owns or is holding onto the noun.

In the third example, the noun is marked as the topic (and by default functions as the subject of the verb) while a location, here the top of a chair, is marked with the location particle ni (). That implies that the noun is a definite noun and is at the specified location.

In all these cases, if the noun is not animate, such as a stone, instead of a cat, the verb iru must be replaced with the verb aru ( or  [possessive] /  [existential, locative]).

In some cases in which "natural" animacy is ambiguous, whether a noun is animate or not is the decision of the speaker, as in the case of a robot, which could be correlated with the animate verb (to signify sentience or anthropomorphism) or with the inanimate verb (to emphasise that is a non-living thing).

Ryukyuan languages
The Ryukyuan languages, spoken in the Ryukyu Islands agree in animacy in their case systems.

Slavic languages

Overview
Slavic languages that have case (all of them except Bulgarian and Macedonian) have a somewhat complex hierarchy of animacy in which syntactically animate nouns may include both animate and inanimate objects (like mushrooms and dances). Overall, the border between animate and inanimate places humans and animals in the former and plants, etc., in the latter, thus basing itself more so on sentience than life.

Animacy functions as a subgender through which noun cases intersect in a phenomenon called syncretism, which here can be either nominative-accusative or genitive-accusative. Inanimate nouns have accusative forms that take on the same forms as their nominative, with animate nouns marked by having their accusative forms resemble the genitive.
For example, syncretism conditioned by referential animacy results in forms like the following:

 NOM stol 'table' -> ACC stol, like nom -> GEN stola (exhibiting nom-acc syncretism);
 NOM kot 'cat' -> ACC kota, like gen  -> GEN kota (exhibiting gen-acc syncretism).

That syncretism also occurs when restricted by declension class, resulting in syncretism in multiple pronominal forms, such as the reflexive pronoun , personal pronouns, and the indefinite interrogative and relative pronoun kto.

In their plural forms, nouns of all genders may distinguish the categories of animate vs. inanimate by that syncretism, but only masculine nouns of the first declension (and their modifiers) show it in the singular (Frarie 1992:12), and other declensions and genders of nouns "restrict (morphological) expression of animacy to the plural" (Frarie 1992:47).
 Masc nouns that show acc-gen (sg & plural) syncretism:  [muʂ] husband,  [sɨn] son,  [lʲef] lion,  [konʲ] horse.
 Fem animate nouns that show acc-gen (plural) syncretism:  [ˈʐɛnʲɕːɪnə] woman,  [ˈɫoʂətʲ] horse.
 Neut animate nouns that show acc-nom (sg) and acc-gen (plural) syncretism:  'animal',  'insect'.
Elsewhere, animacy is displayed syntactically, such as in endings of modifiers for masc nouns of the second declension.

Animacy as a "subgender"
While animacy is viewed as primarily semantic when approached diachronically, a synchronic view suggests animacy as a sublevel of gender. Syntactic gender is defined through patterns in agreement, not necessarily semantic value. For example, Russian has "common gender" nouns that refer to traditionally masculine roles but act as syntactically feminine.

Animacy occurs as a subgender of nouns and modifiers (and pronouns only when adjectival) and is primarily reflected in modifier-head agreement (as opposed to subject-predicate agreement).

Controversy
Some consider the system to be based on marking inanimacy in which case the gen-acc distinguishes a "non-inanimate" subgender of nouns and modifiers, and others claim that ultimately it is indeed animacy that is marked.

Sinhala
In spoken Sinhala, there are two existential/possessive verbs:  hiţinawā /  innawā are used only for animate nouns (humans and animals), and තියෙනවා tiyenawā for inanimate nouns (like non-living objects, plants, things):

Spanish

Nouns
In Spanish, the preposition  (meaning "to" or "at") has gained a second role as a marker of concrete animate direct objects:
{|
|
| "I can see that cathedral."
| (inanimate direct object)
|-
|
| "I can see that person."
| (animate direct object)
|-
|
| "I come to Spain."
| ( used in its literal sense)
|}

The usage is standard and is found around the Spanish-speaking world.

Pronouns
Spanish personal pronouns are generally omitted if the subject of the sentence is obvious, but when they are explicitly stated, they are used only with people or humanized animals or things. The inanimate subject pronoun in Spanish is , like it in English (except "ello" can only be used to refer to verbs and clauses, not objects, as all nouns are either masculine or feminine and are referred to with the appropriate pronouns).

Spanish direct-object pronouns () do not differentiate between animate and inanimate entities, and only the third persons have a gender distinction. Thus, for example, the third-person singular feminine pronoun, , could refer to a woman, an animal (like , butterfly), or an object (like , house), if their genders are feminine.

In certain dialects, there is a tendency to use  (which is usually an indirect object pronoun, meaning "to him/her") as a direct-object pronoun, at the expense of the direct-object pronouns , if the referent is animate. That tendency is especially strong if (a) the pronoun is being used as a special second-person pronoun of respect, (b) the referent is male, (c) certain verbs are used, (d) the subject of the verb happens to be inanimate.

Arabic
In Classical and Modern Standard Arabic and some other varieties of Arabic, animacy has a limited application in the agreement of plural and dual nouns with verbs and adjectives. Verbs follow nouns in plural agreement only when the verb comes after the subject. When a verb comes before an explicit subject, the verb is always singular. Also, only animate plural and dual nouns take plural agreement; inanimate plural nouns are always analyzed as singular feminine or plural feminine for the purpose of agreement. Thus, Arabic  (Al-muhandisūn yaṭīrūn 'ilā 'Almāniyā, "The engineers fly to Germany") is masculine plural agreement, but  (Al-ṭā'irāt taṭīr 'ilā 'Almāniyā, "The planes fly to Germany") is feminine singular. Compare them to  (Taṭīr al-muhandisāt 'ilā 'Almāniyā) and  (Al-muhandisāt yaṭirna 'ilā 'Almāniyā) for "The [female] engineers fly to Germany."

In general, Arabic divides animacy between  (thinking, or rational) and  (unthinking, or irrational). Animals fall in the latter category, but their status may change depending on the usage, especially with personification. Different writers might use  (Al-ghurbān yaṭīrūn 'ilā 'Almāniyā) or  (Al-ghurbān taṭīr 'ilā 'Almāniyā) for "The ravens fly to Germany."

Animacy hierarchy and morphosyntactic alignment

Split ergativity
Animacy can also condition the nature of the morphologies of split-ergative languages. In such languages, participants more animate are more likely to be the agent of the verb, and therefore are marked in an accusative pattern: unmarked in the agent role and marked in the patient or oblique role.

Likewise, less animate participants are inherently more patient-like, and take ergative marking: unmarked when in the patient role and marked when in the agent role. The hierarchy of animacy generally, but not always, is ordered:
{|
| 1st person
| > || 2nd person
| > || 3rd person
| > || proper names
| > || humans
| > ||
| > || inanimates
|}
The location of the split (the line which divides the inherently agentive participants from the inherently patientive participants) varies from language to language, and, in many cases, the two classes overlap, with a class of nouns near the middle of the hierarchy being marked for both the agent and patient roles.

Hierarchical alignment
In a direct–inverse language, clauses with transitive verbs can be expressed with either a direct or an inverse construction. The direct construction is used when the subject of the transitive clause outranks the object in salience or animacy. The inverse construction is used when the "notional object" outranks the "notional subject".

Thematic roles
A noun essentially requires the traits of animacy in order to receive the role of Actor and Experiencer. Additionally, the Agent role is generally assigned to the NP with highest ranking in the animacy hierarchy – ultimately, only animate beings can function as true agents. Similarly, languages universally tend to place animate nouns earlier in the sentence than inanimate nouns.
Animacy is a key component of agency – combined with other factors like "awareness of action". Agency and animacy are intrinsically linked – with each as a "conceptual property" of the other.

See also
 Grammatical gender
 Noun class
 Classifier (linguistics)

Notes and references
LOCAT:location

Notes

References

 Frishberg, Nancy.  (1972).  Navajo object markers and the great chain of being.  In J. Kimball (ed.), Syntax and semantics, vol. 1, p. 259–266.  New York: Seminar Press.
 Hale, Kenneth L.  (1973).  A note on subject–object inversion in Navajo.  In B. B. Kachru, R. B. Lees, Y. Malkiel, A. Pietrangeli, & S. Saporta (eds.), Issues in linguistics: Papers in honor of Henry and Renée Kahane, p. 300–309.  Urbana: University of Illinois Press.
 Thomas E. Payne, 1997. Describing morphosyntax: A guide for field linguists. Cambridge University Press. .
 Young, Robert W., & Morgan, William, Sr. (1987). The Navajo language: A grammar and colloquial dictionary (rev. ed.). Albuquerque: University of New Mexico Press. .

Nouns by type
Grammatical gender
Linguistic morphology
Syntax–semantics interface

redpajama_set_name: RedPajamaWikipedia


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text:
Untouchability is a form of social institution that legitimises and enforces practices that are discriminatory, humiliating, exclusionary and exploitative against people belonging to certain social groups. Although comparable forms of discrimination are found all over the world, untouchability involving the caste system is largely unique to South Asia.

The term is most commonly associated with treatment of the Dalit communities in the Indian subcontinent who were considered "polluting". The term has also been used to refer to other groups, including the Burakumin of Japan, the Baekjeong of Korea, and the Ragyabpa of Tibet, as well as the Romani people and Cagot in Europe, and the Al-Akhdam in Yemen Traditionally, the groups characterized as untouchable were those whose occupations and habits of life involved ritually "polluting" activities, such as fishermen, manual scavengers, sweepers and washermen.

According to the religious Hindu text, untouchables were not considered a part of the varna system. Therefore, they were not treated like the savarnas (Brahmins, Kshatriyas, Vaishyas and Shudras).

Due to many caste-based discriminations in Nepal, the government of Nepal legally abolished the caste-system and criminalized any caste-based discrimination, including "untouchability" in 1963.

Untouchability has been outlawed in India, Nepal and Pakistan. However, "untouchability" has not been legally defined. The origin of untouchability and its historicity are still debated. B. R. Ambedkar believed that untouchability has existed at least as far back as 400 AD. A recent study of a sample of households in India concludes that "Notwithstanding the likelihood of under-reporting of the practice of untouchability, 70 percent of the population reported not indulging in this practice. This is an encouraging sign."

Origin

B. R. Ambedkar, an Indian social reformer and politician who came from a social group that was considered untouchable, theorized that untouchability originated because of the deliberate policy of the upper-caste Brahmanas. According to him, the Brahmanas despised the people who gave up the Brahmanism in favour of Buddhism. Later scholars such as Vivekanand Jha have refuted this theory.

Nripendra Kumar Dutt, a professor of history, theorized that the concept of untouchability originated from the "pariah"-like treatment accorded to the indigenous people of India by the early Dravidians, and that the concept was borrowed by the Indo-Aryans from the Dravidians. Scholars such as R. S. Sharma have rejected this theory, arguing that there is no evidence that Dravidians practised untouchability before coming into contact with the Indo-Aryans.

Austrian ethnologist Christoph von Fürer-Haimendorf theorized that untouchability originated as class stratification in urban areas of the Indus Valley civilisation. According to this theory, the poorer workers involved in 'unclean' occupations such as sweeping or leather work were historically segregated and banished outside the city limits. Over time, personal cleanliness came to be identified with "purity", and the concept of untouchability eventually spread to rural areas as well. After the decline of the Indus Valley towns, these untouchables probably spread to other parts of India. Scholars such as Suvira Jaiswal reject this theory, arguing that it lacks evidence, and does not explain why the concept of untouchability is more pronounced in rural areas.

American scholar George L. Hart, based on his interpretation of Old Tamil texts such as Purananuru, traced the origin of untouchability to ancient Tamil society. According to him, in this society, certain occupational groups were thought to be involved in controlling the malevolent supernatural forces; as an example, Hart mentions the Paraiyars, who played the drums during battles and solemn events such as births and deaths. People from these occupational groups came to be avoided by others, who believed that they were "dangerous and had the power to pollute the others". Jaiswal dismisses the evidence produced by Hart as "extremely weak" and contradictory. Jaiswal points out that the authors of the ancient Tamil texts included several Brahmanas (a fact accepted by Hart); thus, the society described in these texts was already under Brahmanical influence, and could have borrowed the concept of untouchability from them.

British anthropologist John Henry Hutton traced the origin of untouchability to the taboo on accepting food cooked by a person from a different caste. This taboo presumably originated because of cleanliness concerns, and ultimately, led to other prejudices such as the taboo on marrying outside one's caste. Jaiswal argues that this theory cannot explain how various social groups were isolated as untouchable or accorded a social rank. Jaiswal also notes that several passages from the ancient Vedic texts indicate that there was no taboo against accepting food from people belonging to a different varna or tribe. For example, some Shrauta Sutras mandate that a performer of the Vishvajit sacrifice must live with the Nishadas (a tribe regarded as untouchable in later period) for three days, in their village, and eat their food.

Scholars such as Suvira Jaiswal, R. S. Sharma, and Vivekanand Jha characterize untouchability as a relatively later development after the establishment of the varna and caste system. Jha notes that the earliest Vedic text Rigveda makes no mention of untouchability, and even the later Vedic texts, which revile certain groups such as the Chandalas, do not suggest that untouchability existed in the contemporary society. According to Jha, in the later period, several groups began to be characterized as untouchable, a development which reached its peak during 600–1200 AD. Sharma theorizes that institution of untouchability arose when the aboriginal tribes with "low material culture" and "uncertain means of livelihood" came to be regarded as impure by the privileged classes who despised manual labour, and regarded associated impurity with "certain material objects". According to Jaiswal, when the members of aboriginal groups were assimilated into the Brahmanical society, the privileged among them may have tried to assert their higher status by disassociating themselves from their lower-status counterparts, who were gradually branded as untouchables.

Untouchability is believed to have been first mentioned in Dharmashastra. According to the religious Hindu text, untouchables were not considered a part of the varna system. Therefore, they were not treated like the savarnas (Brahmins, Kshatriyas, Vaishyas and Shudras).

Characteristics

According to Sarah Pinto, an anthropologist, modern untouchability in India applies to people whose work relates to "meat, and bodily fluids". Based on the punishments prescribed in The Untouchability (Offences) Act, 1955 the following practices could be understood to have been associated with Untouchability in India:
Prohibition from eating with other members
Provision of separate cups in village tea stalls
Separate seating arrangements and utensils in restaurants
Segregation in seating and food arrangements at village functions and festivals
Prohibition from entering places of public worship
Prohibition from wearing sandals or holding umbrellas in front of higher caste members
Prohibition from entering other caste homes
Prohibition from using common village paths
Separate burial/cremation grounds
Prohibition from accessing common/public properties and resources (wells, ponds, temples, etc.)
Segregation (separate seating area) of children in schools
Bonded labour
Social boycotts by other castes for refusing to perform their "duties"

Government action in India
India is home to over 200 million Dalits. At the time of Indian independence, Dalit activists began calling for separate electorates for untouchables in India to allow fair representation. Officially labeled the Minorities Act, it would guarantee representation for Sikhs, Muslims, Christians, and Untouchables in the newly formed Indian government. The Act was supported by British representatives such as Ramsay MacDonald. According to the textbook Religions in the Modern World, B. R. Ambedkar, who was also a supporter of the Act, was considered to be the "untouchable leader" who made great efforts to eliminate caste system privileges that included participation in public festivals, access to temples, and wedding rituals. In 1932, Ambedkar proposed that the untouchables create a separate electorate that ultimately led Gandhi to fast until it was rejected.

A separation within Hindu society was opposed by national leaders at the time such as Gandhi, although he took no exception to the demands of the other minorities. He began a hunger strike, citing that such a separation would create an unhealthy divide within the religion. At the Round Table Conferences, he provided this explanation for his reasoning:I don't mind untouchables if they so desire, being converted to Islam or Christianity. I should tolerate that, but I cannot possibly tolerate what is in store for Hinduism if there are two divisions set forth in the villages. Those who speak of the political rights of the untouchables don't know their India, don't know how Indian society is today constituted and therefore I want to say with all the emphasis that I can command that if I was the only person to resist this thing that I would resist it with my life.Gandhi achieved some success through his hunger strike however Dalit activists faced pressure from the Hindu population at large to end his protest at the risk of his ailing health. The two sides eventually came to a compromise where the number of guaranteed seats for Untouchables would be increased at both central and provincial levels, but there would be a common electorate.

The 1950 national constitution of India legally abolished the practice of untouchability and provided measures for affirmative action in both educational institutions and public services for Dalits and other social groups who lie within the caste system. These are supplemented by official bodies such as the National Commission for Scheduled Castes and Scheduled Tribes.

Despite this, instances of prejudice against Dalits still occur in some rural areas, as evidenced by events such as the Kherlanji massacre.

Elsewhere
 China: Tanka people
 Europe: Romani people
 France: Cagots were historically untouchable groups of France.
 India: Dalit
 Japan: Burakumin
 Korea: Baekjeong in Korea were an "untouchable" group of Korea who traditionally performed jobs of executioner and butcher.
 Nigeria: Ohuhu and Osu
 Somalia: lower class Somali clans
 Tibet: Ragyabpa
 Yemen: Al-Akhdam

See also
 Affirmative action
 Discrimination
 Caste system in India
 Homo sacer
 Outcast (person)
 Prejudice
 Slavery
 Shudra
 Underclass
 Varna (Hinduism)

Social reformers of Kerala

 Ayya Vaikundar
 Ayyankali
 Brahmananda Swami Sivayogi
 Dr. Palpu
 Kumaranasan
 Mithavaadi Krishnan
 Moorkoth Kumaran
 V.T. Bhattathiripad
 Pandit Karuppan
 Rao Sahib Dr. Ayyathan Gopalan
 Sree Narayana Guru
 Vaghbhatananda

References

Bibliography

 Paik, Shailaja. "The rise of new Dalit women in Indian historiography." History Compass 16.10 (2018): e12491. online

Persecution
Discrimination
Caste
Caste system in India


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Brazil v England 'to go ahead' despite Maracana safety fears
Brazil v England
Maracana Stadium
Sunday, 2 June
Kick-off:
Commentary on BBC Radio 5 live and text commentary on BBC Sport website
England's friendly with Brazil in Rio de Janeiro on Sunday is due to go ahead despite safety concerns at the recently renovated Maracana stadium.
A court order on Thursday suspended the game but a duty judge later revoked the suspension, a Rio de Janeiro state government statement said.
The state government said it had presented a report showing the stadium complied with safety guidelines.
First built in 1950 for the World Cup in Brazil, the Maracana was once the largest stadium in the world, holding a crowd of around 200,000.
It has undergone a number of renovations, the most recent of which - to prepare it for the 2014 World Cup finals - has cost more than £320m.
It had previously failed to deliver the report owing to a "bureaucratic flaw".
"All safety requirements for the friendly between Brazil and England have been complied with and, because of a bureaucratic failure, the appraisal from the public ministry that proves the compliance with the rules on safety at the Maracana have not been sent to Suderj," the Rio government said in a statement.
Suderj is a division of the Rio de Janeiro state authority which is responsible for administrative issues associated with major sports venues.
The iconic 77,000-seat Maracana reopened in April after nearly three years of work updating it for the 2014 World Cup finals.
Even though the work was completed four months behind schedule, local newspapers still reported problems with the venue.
Days before the first test event at the stadium on 27 April - a friendly featuring former Brazil players - seats were still being installed and pavements laid near the venue.
The Jornal do Brasil reported at the time that visitors "needed patience to deal with the many problems" at the venue, arising from the rush to complete it.
It highlighted uneven flooring with small gaps and holes, flooding in the VIP area and a dysfunctional lift, and said some staff had tried to prevent journalists taking pictures of the affected areas.
The state government blamed its failure to present a key report on a "bureaucratic flaw"
Rio's state prosecutors say there are dangerous materials at the venue, including rocks, pieces of metal and pavement, and that these could pose a threat to the public.
"The stadium is not yet safe to hold a full house of paying public," said South American football writer Tim Vickery, who is based in Rio.
There would have been huge pressure to overturn the suspension because of the embarrassment to the Brazilian authorities, he adds.
England's visit is scheduled to be the first major international test of the facility, with the Confederations Cup beginning two weeks later.
The eight-nation warm-up event for the 2014 World Cup is held every four years in the host country of the following summer's World Cup.
More than 620,000 tickets have been sold for the Confederations Cup games in six different Brazilian cities, with Brazil, Japan, Mexico, Italy, Spain, Uruguay, Tahiti and Nigeria competing.
Roy Hodgson's squad have already arrived in Brazil ahead of what is scheduled to be England's first game at the Maracana since 1984.
Read more on The Football Association
The Open day two: Fleetwood sets clubhouse lead
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Perry falls for 116 as Australia dominate England - in-play clips, TMS & text
From the section Women's Cricket
Read more on Perry falls for 116 as Australia dominate England - in-play clips, TMS & text
Hodgson defends England tactics
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In pictures: Maracana stadium reopens
From the section BBC News
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'Problems' as Brazil stadium reopens
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Hodgson eager for Brazil chance
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Brazil judge unblocks Maracana sale
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