We have all grown up listening to lore about Krishna's love for all things milky and sweet making them a must have for Krishna Janmashthami. Take a look at these 6 recipes all made with his favourite ingredients. If Krishna loves them, so will you.
This simple rice and milk based kheer is perfect if you want to prepare a simple yet rich mithai for Janmashthami. Basmati rice sautéed in ghee, cooked in sweetened milk and garnished with emerald pistachios and almond slivers – this one requires a mandatory second helping.
It won't be fair to put together this list without mentioning the iconic Mathura kapeda. Plenty of khoya, some sugar and a hint of glucose cooked together, shaped into pedas and sprinkled with more castor sugar. It melts in your mouth as you bite into it and that is when you know what people mean when they talk about a divine revelation.
One of the simplest and tastiest meetha you can prepare for Krishna janmashthmi. All you need is some good quality hung yogurt and sugar. When it comes to flavouring your sweetened yogurt you can select from a simple cardamom powder sprinkling or add in your favourite fruit compote. Check the link below to see the number of delicious variations you can add to this perennial favourite.
Chenna mixed with golden honey, dry fruit slivers and saffron enclosed in a banana leaf envelope and seared on a pan till the edges are slightly browned. Served right off the pan in the banana leaf – this one is perfect for the family to sit together and eat post Krishna puja.
Once you have managed to get your hand on the colostrum milk or cheek (which is produced by cows that have just given birth)the rest of the kharvas making process is simple. Mix the colostrum with plain milk, saffron, sugar, cardamom powder - steam for a few minutes and then refrigerate for a few hours. The final product is a luscious, delicate sweet melt in the mouth sweet dish that is completely worth any trouble you may have to go through to get the main ingredient in this recipe!


text:
Der Gottlob-Haag-Ehrenring oder auch nur Gottlob-Haag-Ring ist eine Auszeichnung für Kulturschaffende der Region Hohenlohe.

Die Auszeichnung in Form eines Ringes wurde im mehrjährigen unregelmäßigen Wechsel ohne festgelegte Regularien von einem Preisträger an den nächsten weitergereicht. Der Ring erinnert an den hohenlohischen Mundart-Dichter Gottlob Haag und soll Kulturschaffende dieser Region aus allen Bereichen " … ermutigen, der jeweils eigenen Schöpferkraft zu vertrauen." Angelehnt ist die Idee der Weitergabe am Iffland-Ring. Jeder Träger erhielt als Dauergabe eine Nachbildung des Originalrings mit seinen Initialen von dem Goldschmied Helmut Frauenberger als Stifter des Rings. Frauenberger starb im Mai 2017 in Bad Mergentheim.  Seit 2020 führt die Künzelsauer Schmuckgestalterin und Goldschmiedemeisterin Regina Hiestand die Tradition fort.

Ringträger

Gottlob Haag
Der 1943 geborene, aus Wien stammende und in Bad Mergentheim lebende Goldschmied Helmut Frauenberger schuf den Ring 1994 und verehrte ihn dem im Niederstettener Ortsteil Wildentierbach lebenden – ihm in der Liebe zum Dialekt geistesverwandten – Gottlob Haag als erstem Träger.

Arno Boas
Haag reichte den Ring an Arno Boas weiter. Der im Creglinger Ortsteil Finsterlohr lebende Verleger hat sich mit seinem Theaterverlag Arno Boas mit seinen über 40 Autoren um das Mundart- und Laientheater verdient gemacht. Als Autor zahlreicher Volkstheaterstücke überlässt er die Uraufführungsrechte seiner Werke dem Laientheaterverein Reinsbronner Bühnenzinnober.

Norbert Bach
Arno Boas entschied sich, den Ring nicht an einen Künstler, sondern an den "Kultur-Ermöglicher" Norbert Bach weiterzureichen. Der Kulturamtsleiter der Stadt Niederstetten hat sich nach Boas Ansicht beispielsweise als Verantwortlicher für die Hohenloher Theatertage und das für eine Kleinstadt verhältnismäßig breit gefächerte Kulturangebot verdient gemacht.

Roland Bauer
Norbert Bach reichte den Ring an den Fotografen Roland Bauer, der im Weiler Winterberg bei Braunsbach lebt, weiter. Bauer veröffentlichte mit seinem Fotobuch Bäuerliche Traditionen sterben mit den alten Leuten, das 1983 den Kodak-Fotobuchpreis erhielt, eine wichtige Dokumentation aussterbender traditioneller bäuerlicher und handwerklicher Lebensformen in Hohenlohe.

Heide Ruopp
Von Bauer wechselte der Ring 2011 an Heide Ruopp. Besonders verdient gemacht hat sich die "Impulsgeberin des Geschichts- und Kulturvereins Langenburg" um die Erinnerung an die Bestseller-Autorin vergangener Zeiten Agnes Günther und den aus Langenburg stammenden Schriftsteller und Satiriker Karl Julius Weber.

Manfred Kern
Ruopp reichte den Ring 2013 an den in Rothenburg ob der Tauber geborenen, in Wettringen aufgewachsenen und in Coburg lebenden Schriftsteller Manfred Kern weiter. Kern veröffentlicht seit 1989 "als enger literarischer Verwandter von Gottlob Haag" Bücher in Hochsprache und Dialekt – gelegentlich auch zweisprachig. Sein 2013 veröffentlichtes Buch Meine Oma beschreibt am Beispiel seiner 1884 geborenen und 1971 gestorbenen Großmutter das Leben auf dem Dorf während der Zeit des Nationalsozialismus.

Thilo Pohle
2016 erhielt der Dokumentarfilmer Thilo Pohle ausdrücklich auch stellvertretend für die Dokumentarfilmgruppe der Oskar-von-Miller Realschule in Rothenburg ob der Tauber den Ring von Manfred Kern überreicht. Pohle und seine Filmgruppe sind seit Anfang der 1980er Jahre aktiv. Bekannt wurden sie beispielsweise mit den Filmen Als der Frieden schon so nah war! (2001) über die Männer von Brettheim und Wenn lang die Bilder schon verblassen … KZ Theresienstadt – Propagandafilm und Wirklichkeit (2005).

Russlanddeutsches Theater Niederstetten

Als Vertreter des Russlanddeutschen Theaters Niederstetten wurden Maria und Peter Warkentin 2020 mit dem Ring geehrt. Vor ihrer Migration nach Deutschland 1995 hatte das Ehepaar bereits das Deutsche Schauspieltheater in Alma-Ata mitbegründet. Ursprünglich hatten sieben Schauspieler aus Sibirien mit Hilfe des Bürgermeisters Kurt Finkenberger im Amtshaus im Niederstettener Ortsteil Oberstetten eine neue feste Spielstätte gefunden. Von Anbeginn war das Thema Heimat und das Schicksal der Wolgadeutschen für die Theaterschaffenden das vorherrschende Thema.

Weblinks
 Theaterverlag Arno Boas
 Manfred Kern auf der Webseite des Wiesenburgverlags

Einzelnachweise

Kulturpreis (Deutschland)
Auszeichnung (Baden-Württemberg)
Erstverleihung 1994
Regionale Auszeichnung
Haag, Gottlob
Gottlob

redpajama_set_name: RedPajamaWikipedia


text:
Girls on the Run Nj East
Section 509(a)(1) organization as referred to in Section 170(b)(1)(A)(vi)
Millburn, NJ | http://www.girlsontherunnj.org
Girls on the Run® is a 501(c)(3) nonprofit organization designed to enhance participants' social, emotional and physical skills to successfully navigate life experiences. Our fun, interactive lessons meet the unique needs of participants of all abilities and backgrounds. We inspire girls to be joyful, healthy and confident using a fun, experience-based curriculum which creatively integrates running. We envision a world where every girl knows and activates her limitless potential and is free to boldly pursue her dreams.
Suzanne Elliott
Millburn, NJ 07041 USA
http://www.girlsontherunnj.org
Millburn, NJ 07041
Legal name of organization: Girls on the Run of NJ East
Community service for youth
Girls Clubs (O22)
Fiscal year: Jan 01 - Dec 31
Average of 13.58 over 10 years
Average of 5.6 over 10 years
Average of 18% over 10 years
BARRE & COMPANY
2204 MORRIS AVE STE 303
UNION, NJ 07083-5914
BOWMAN & COMPANY LLP
601 WHITE HORSE ROAD
VOORHEES, NJ 08043-2493
BARRE & COMPANY LLC
UNION, NJ 070835914
Fiscal year ending: 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2008 cloud_download Download Data
Program Services $109,125
Sales $0
Fundraising $11,926
Pension Plan Contributions $0
Investments $52
Special Events $15,125
Other $535
Administration $8,051
Fundraising $0
Net Gain/Loss $43,254
Advertising & Promotion $654
Information Technology Expenses $1,932
Special Events ($4,137)
Investments $281
Accounting Fees $16,670
Pension Plan Contributions $2,945
Administration $108,069
Advertising & Promotion $8,165
Information Technology Expenses $500
Insurance Expenses $12,142
Fundraising $130,414
Investments $11,655
Advertising & Promotion $12,538
Investments $4,284
Cash & Equivalents $27,361 $30,696 $3,335
Other $0 $0 $0
Accounts Payable $0 $0 $0
Unrestricted Net Assets $27,361 $30,696 $3,335
Net Assets $27,361 $30,696 $3,335
Cash & Equivalents $22,007 $65,082 $43,075
Accounts Receivable $1,525 $409 ($1,116)
Pledges & Grants Receivable $2,753 $0 ($2,753)
Other $7,037 $5,559 ($1,478)
Total Assets $33,322 $71,050 $37,728
Accounts Payable $6,773 $3,545 ($3,228)
Deferred Revenue $1,115 $0 ($1,115)
Other $1,183 $0 ($1,183)
Total Liabilities $9,071 $3,545 ($5,526)
Unrestricted Net Assets $24,251 $67,505 $43,254
Net Assets $24,251 $67,505 $43,254
Accounts Receivable $409 $8,909 $8,500
Other $5,559 $9,273 $3,714
Total Assets $71,050 $116,644 $45,594
Accounts Payable $3,545 $3,061 ($484)
Deferred Revenue $0 $1,500 $1,500
Other $0 $834 $834
Total Liabilities $3,545 $5,395 $1,850
Unrestricted Net Assets $67,505 $111,249 $43,744
Net Assets $67,505 $111,249 $43,744
Cash & Equivalents $98,462 $142,552 $44,090
Accounts Receivable $8,909 $3,318 ($5,591)
Other $9,273 $11,379 $2,106
Total Assets $116,644 $157,249 $40,605
Accounts Payable $3,061 $10,408 $7,347
Other $834 $961 $127
Total Liabilities $5,395 $11,369 $5,974
Temporarily Restricted Net Assets $0 $10,000 $10,000
Total Restricted Net Assets $0 $10,000 $10,000
Unrestricted Net Assets $111,249 $135,880 $24,631
Net Assets $111,249 $145,880 $34,631
Cash & Equivalents $142,552 $156,507 $13,955
Accounts Receivable $3,318 $2,995 ($323)
Other $11,379 $8,823 ($2,556)
Accounts Payable $10,408 $8,705 ($1,703)
Other $961 $0 ($961)
Total Liabilities $11,369 $9,705 ($1,664)
Temporarily Restricted Net Assets $10,000 $15,000 $5,000
Total Restricted Net Assets $10,000 $15,000 $5,000
Accounts Receivable $2,995 $3,953 $958
(LBE - Depreciation) $3,142 $1,571 ($1,571)
Other $8,823 $9,554 $731
Deferred Revenue $1,000 $500 ($500)
Accounts Receivable $3,953 $18,452 $14,499
(LBE - Depreciation) $1,571 $0 ($1,571)
Accounts Payable $7,268 $26,110 $18,842
Deferred Revenue $500 $0 ($500)
Total Liabilities $7,768 $29,265 $21,497
Temporarily Restricted Net Assets $22,000 $12,500 ($9,500)
Total Restricted Net Assets $22,000 $12,500 ($9,500)
Accounts Receivable $18,452 $4,407 ($14,045)
Pledges & Grants Receivable $0 $750 $750
Accounts Payable $26,110 $14,782 ($11,328)
Deferred Revenue $0 $11,500 $11,500
Total Liabilities $29,265 $26,282 ($2,983)
Cash & Equivalents $264,507 $191,275 ($73,232)
Pledges & Grants Receivable $750 $1,470 $720
Investment, Securities $0 $114,169 $114,169
Other $15,403 $10,865 ($4,538)
Accounts Payable $14,782 $10,326 ($4,456)
Deferred Revenue $11,500 $22,700 $11,200
Temporarily Restricted Net Assets $10,000 $25,000 $15,000
Total Restricted Net Assets $10,000 $25,000 $15,000
Pledges & Grants Receivable $1,470 $1,536 $66
Investment, Securities $114,169 $157,932 $43,763
Other $10,865 $11,063 $198
Accounts Payable $10,326 $12,537 $2,211
Deferred Revenue $22,700 $19,000 ($3,700)
Temporarily Restricted Net Assets N/A N/A N/A
Permanently Restricted Net Assets N/A N/A N/A
Total Restricted Net Assets $25,000 $8,951 ($16,049)
Other $11,063 $10,382 ($681)
Total Assets $395,377 $385,327 ($10,050)
Deferred Revenue $19,000 $305 ($18,695)
Loans and Notes $0 $73,380 $73,380
Total Restricted Net Assets $8,951 $32,940 $23,989
Unrestricted Net Assets $354,889 $267,208 ($87,681)
Net Assets $363,840 $300,148 ($63,692)
This snapshot of Girls On the Run NJ East's financial trends applies Nonprofit Finance Fund® analysis to data hosted by GuideStar. While it highlights the data that matter most, remember that context is key – numbers only tell part of any story.
Fiscal year: Jan 01 - Dec 31 picture_as_pdf View full report cloud_downloadDownload data
Unrestricted surplus (deficit) before depreciation $29,956 $51,174 $13,176 $92,928 -$87,681
As % of expenses 6.9% 10.3% 2.4% 17.2% -25.4%
Unrestricted surplus (deficit) after depreciation $28,385 $51,174 $13,176 $92,928 -$87,681
Total revenue (unrestricted & restricted) $452,132 $544,731 $574,833 $618,040 $281,823
Total revenue, % change over prior year -8.5% 20.5% 5.5% 7.5% -54.4%
Program services revenue 79.5% 70.5% 60.9% 58.4% 10.4%
Membership dues 0.0% 0.0% 0.0% 0.0% 0.0%
Investment income 0.1% 0.1% 0.1% 1.7% 1.3%
Government grants 0.0% 0.0% 0.0% 0.0% 0.0%
All other grants and contributions 20.3% 29.4% 39.0% 39.7% 88.1%
Other revenue 0.1% 0.0% 0.0% 0.2% 0.2%
Total expenses before depreciation $431,676 $496,057 $546,657 $541,161 $345,515
Total expenses, % change over prior year -6.8% 14.9% 10.2% -1.0% -36.2%
Personnel 68.0% 68.6% 70.5% 73.3% 77.9%
Professional fees 4.4% 2.8% 2.0% 2.3% 3.4%
Occupancy 0.0% 0.0% 0.0% 0.0% 0.0%
Interest 0.0% 0.0% 0.0% 0.0% 0.0%
Pass-through 0.0% 0.0% 0.0% 0.0% 0.0%
All other expenses 27.6% 28.6% 27.5% 24.4% 18.7%
Total expenses (after depreciation) $433,247 $496,057 $546,657 $541,161 $345,515
One month of savings $35,973 $41,338 $45,555 $45,097 $28,793
Debt principal payment $0 $0 $0 $0 $0
Fixed asset additions $0 $0 $0 $0 $0
Total full costs (estimated) $469,220 $537,395 $592,212 $586,258 $374,308
Months of cash 5.9 6.4 4.2 4.9 5.4
Months of cash and investments 5.9 6.4 6.7 8.5 12.4
Months of estimated liquid unrestricted net assets 5.5 6.0 5.8 7.9 9.3
Cash $212,649 $264,507 $191,275 $223,194 $155,608
Investments $0 $0 $114,169 $157,932 $202,644
Receivables $18,452 $5,157 $3,678 $3,188 $16,693
Gross land, buildings, equipment (LBE) $4,713 $4,713 $4,713 $0 $0
Accumulated depreciation (as a % of LBE) 100.0% 100.0% 100.0% 0.0% 0.0%
Liabilities (as a % of assets) 12.2% 9.2% 10.3% 8.0% 22.1%
Unrestricted net assets $197,611 $248,785 $261,961 $354,889 $267,208
Temporarily restricted net assets $12,500 $10,000 $25,000 N/A N/A
Permanently restricted net assets $0 $0 $0 N/A N/A
Total restricted net assets $12,500 $10,000 $25,000 $8,951 $32,940
Total net assets $210,111 $258,785 $286,961 $363,840 $300,148
Material data errors No No No No No
Suzanne has many years of experience in the nonprofit sector and a history of dedication to Girls on the Run - as both a volunteer coach and executive board member at Girls on the Run Los Angeles, and a 5K running buddy at Girls on the Run New York City. In New Jersey, Suzanne started a Girls on the Run team at her daughter's elementary school in Pennington. Suzanne's 20 years of professional experience in the nonprofit sector include leadership roles at organizations including Dress for Success Worldwide and National Down Syndrome Society, in addition to nonprofit management consulting for multiple national organizations.
Show data for fiscal year 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2008

redpajama_set_name: RedPajamaCommonCrawl


text:
Products > Accessories > Ananta Class Table
Ananta Class Table
Born as a complement of homonymous collection, Ananta Class Table is a low table available in two sizes. The black chrome rest holds up a table top available either in walnut veneer or regenerated leather.
Born in 1953 he left formal education and began, almost by chance, his experience in the field of the padded furniture. Fascinated by the world that surrounded him, he eagerly devoted himself to researching building forms and techniques which have borne fruit for the companies in which he worked. In 1991 he opened his studio as an independent designer and in 1993 he came across Saba Italia. New challenges and new incentives lead to the creation of the "nomad sofa": Taos, Ananta, Limes, Nesting, Pixel. Creations that were born from reflection of new desires that encourage us to live in a less formal way, equipped with systems that enable change with simple gestures, by playing with shapes.


text:
Q: Regex extract data before certain text I have large text documents that has some data I want to be extracted.
As you can see in a screenshot , I want to extract A040 to excel column next to the filename.
Before the A040 there is always three empty spaces and than text Sheet (also in screenshot)
Every file has different number and there is always letter A with three digits and text Sheet. --> example file uploaded:
I has something already in VB with Excel but it is not working.
Dim cell As Range
    Dim rng As Range
    Dim output As String

    Set rng = ws.Range("A1", ws.Range("A1").SpecialCells(xlLastCell).Address)

    For Each cell In rng

        On Error Resume Next
        output = ExtA(cell.Value)

        If Len(output) > 0 Then
            Range("B" & j) = output
            Exit For
        End If
    Next

    j = j + 1
    ws.Cells.ClearContents
    'Call DelConns

    strFileName = Dir 'next file

Loop
End Sub

Function ExtA(ByVal text As String) As String
'REGEX Match VBA in excel

Dim result As String
Dim allMatches As Object
Dim RE As Object
Set RE = CreateObject("vbscript.regexp")

RE.Pattern = "(?<=Sheet)[^Sheet]*\ Sheet"
RE.Global = True
RE.IgnoreCase = True
Set allMatches = RE.Execute(text)

If allMatches.Count <> 0 Then
    result = allMatches.Item(0).submatches.Item(0)
End If

ExtA = result

End Function

A: This seems to work on your sample.
Option Explicit

Function AthreeDigits(str As String)
    Dim n As Long, nums() As Variant
    Static rgx As Object, cmat As Object

    'with rgx as static, it only has to be created once; beneficial when filling a long column with this UDF
    If rgx Is Nothing Then
        Set rgx = CreateObject("VBScript.RegExp")
    Else
        Set cmat = Nothing
    End If
    AthreeDigits = vbNullString

    With rgx
        .Global = False
        .MultiLine = True
        .Pattern = "\A[0-9]{3}[\s]{3}Sheet"
        If .Test(str) Then
            Set cmat = .Execute(str)
            AthreeDigits = Left(cmat.Item(0), 4)
        End If
    End With
End Function

A: Did you mean to say that there are 4 spaces after the A040 and before the "Sheet"? If so, try this pattern:
.pattern = "(A\d\d\d)\s{3}Sheet"

EDIT: I thought you said 4 spaces, but you said 3. My pattern now reflects that.
EDIT 2: (I need more coffee!) Change the \b to \s.

A: See Example here
"\s+[Aa]\d*\s+Sheet"
Or
\s+[Aa]\d*\s+(Sheet)
Or
[Aa]\d*\s+(Sheet)
Demo
https://regex101.com/r/Qo8iUf/3

\s+ Matches any whitespace character (equal to [\r\n\t\f\v ])
+ Quantifier — Matches between one and unlimited times, as many times as possible
Aa Matches a single character in the list Aa (case sensitive)
\d* Matches a digit (equal to [0-9])
* Quantifier — Matches between zero and unlimited times, as many times as possible

redpajama_set_name: RedPajamaStackExchange


While many cooks love to cook with freshly minced garlic or onions, very few appreciate the lingering scent on their hands. It seems like no matter how many times you wash your hands, the odor lingers. Luckily, Amco has the answer -- the Rub-Away bar.


text:
London man faces weapons charges for mailed stun guns
CTV London Published Wednesday, September 18, 2013 11:52AM EDT
A London man is facing several weapons-related offences after Canadian border officials intercepted a parcel containing two stun guns.
London RCMP and Canadian Border Services Agency officers launched an investigation when the package with the prohibited weapons was intercepted on Aug. 23.
The parcel was addressed to a London resident. RCMP say it originated from Singapore, was examined and found to contain two stun guns.
Border officials contacted the London RCMP detachment, who continued with the investigation and obtained grounds for a search warrant.
RCMP executed a search warrant at a residence in the area of Trafalgar Street and Highbury Avenue North in London on Sept. 6. Police say they found more prohibited weapons including a stun gun, brass knuckles, pepper spray and a flick knife. A small quantity of marijuana was also located during the search.
Josh Medina,23, of London, was charged with two counts of importation of a prohibited weapon, six counts of possession of a weapon for a dangerous purpose and six counts of unauthorized possession of a prohibited weapon.
He was also charged with possession of a controlled substance and with smuggling and possession of illegally imported goods.
Medina is scheduled to appear in a London court on Oct. 18.
Anyone with information in regard to suspicious cross-border activity is encouraged to call the CBSA border watch toll-free line at 1-888-502-9060, Ontario RCMP Detachment at 1-800-387-0020 or Crime Stoppers at 1-800-222-8477.
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London man, 21, wanted related to Southdale Road stabbing
Snow clogs streets, cancels buses in London and Middlesex
London man charged with sexual assault after complaint from customer
Police investigating fatal crash in Carrick Township
Three bodies discovered in vehicle near Oneida


John K. McNeill is the Mayor of the City of Raeford, an office he has held since December 2004. He is a native of Raeford, graduating from Hoke High School in 1967. He attended Elon University, graduating with a degree in Elementary Education. He also received a Masters Degree from East Carolina University that certified him to be a councellor and principal. He served in the classroom and as a guidance councellor for 33+ years. McNeill currently serves on the Board of Lumber River Council of Governments and is an Elder at Raeford Presbyterian Church. He also served on the committee that successfully brought the hospital to Hoke County.


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The networks have a matter of seconds to seize those individuals flipping the channels looking for something to look at. Liberty Interactive said Thursday it believed the deal would make the 2 businesses more competitive, create significant synergies" through price reductions and assist to optimize programming across five different U.S. TV networks.
Transferring hundreds of models by TV buying networks like QVC or HSN may be each inventor's dream, but when requested, Meliz Andiroglu of HSN mentioned that only about 20 p.c of the merchandise pitched to HSN make it on air.
Both TV procuring networks have seen drops in gross sales in recent times due to customers increasingly going online to purchase what they need. Lots of our partners are on-line outlets, a lot of which function in more than one nation. She says more will be performed to teach shoppers about what the HSN procuring expertise appears to be like like.


text:
Singer Kim Gun-mo embroiled in sexual assault scandal
Singer Kim Gun-mo. Capture from SBS
By Dong Sun-hwa, Park Si-soo
Award-winning singer Kim Gun-mo, 51, is embroiled in a sexual assault scandal.
Well-known lawyer Kang Yong-suk said on a live YouTube talk show Friday that he had met the alleged victim twice at her request and "evidence (of the alleged offence) is ample."
Kim has vehemently denied the allegation, saying he would take legal action against the lawyer for spreading alleged false information. The lawyer said the alleged victim would file a criminal complaint against the singer on Monday.
With the rumor spiraling out of control, Kim said Saturday his year-end concerts would take place as planned.
"I'm sorry for causing concerns," Kim said on Saturday during a concert in Incheon, west of Seoul, in his first public reaction to the scandal. "I will settle the issue wisely."
According to the lawyer, Kim came to a hostess bar in Gangnam alone wearing a Batman T-Shirt. He ordered soju (a distilled alcoholic beverage) and spent time with the alleged victim, believed to be a hostess, in the room ― just two of them. At one point, the lawyer claimed, the singer forced the woman to give him oral sex and then had sex on the sofa without her consent.
The lawyer did not give further details, including the date of the alleged crime. The lawyer said the woman had contacted him first via email.
"I thoroughly verified if her allegations were trustworthy. To do so, I had to collect ample evidence," the lawyer said during the Friday show.
Mindful of the singer's lawsuit, the lawyer said he would keep the evidence confidential for now.
He added that the alleged victim decided to speak out after watching recent TV programs showing "only the good side" of the singer.
Kim recently made headlines with the surprise announcement that he would marry pianist Jang Ji-yeon, 13 years his junior. The wedding is scheduled for May.
sunhwadong@koreatimes.co.kr More articles by this reporter


Could you please advise which is the service that companies like SMC or Value Research use for gathering the mutual fund data? It is quite detailed for the mutual funds.
They are not just NAV and returns ... but much more data.


text:
Guide Bios
Zeb Blais
Qualifications
IFMGA / American Mountain Guide (AMGA)
AIARE Level 3 Avalanche
AIARE Course Leader
WFR (Wilderness First Responder)
A3 American Avalanche Association Professional Member
Zeb is an IFMGA / American Mountain Guide. He has traveled the globe, from Alaska to Antarctica, Hokkaido to the Himalaya, skiing, climbing and guiding in the great ranges of the world. Whether its gliding slopes on skis, crimping rock or swinging tools on ice, Zeb loves moving in the mountains and working with people. His favorite thing about guiding is building unique adventures for his clients and finding ways to explore the great mountains of the world.
Notable Climbs and Ski Descents
Mt Everest (8,848m), 2 summits via Northeast Ridge, 2016, 2017
Cho Oyu (8,201m), 1 summit and full ski descent via West Face, 2016
Lobuche East (6,171m, Nepal), 1 summit and ski descent, 2015
Denali (20,320', Alaska Range), 4 expeditions and 1 ski descent from summit
Aconcagua (6,995m, Andes), 3 expeditions
Pico de Orizaba & Ixtaccihuatl (Mexico), 3 expeditions each
Ishinca, Nevado Urus, Pisco Oeste (Cordillera Blanca, Peru), 1 expedition
Mt Whitney (14,505'), California Sierra Nevada. 5x via East Face, Mountaineers Route w/ ski descent
Mt Rainier (14,411') 100 summits and ski descents via 4 routes (Fuhrer Finger, Sickle, Success Glacier Couloir, DC)
Grand Teton (13,776') 5 summits via Upper Exum, PG, OS, Cathedral/North Ridge and ski descent via Ford Stettner
Mount Fuji (12,388') winter summit with ski descent
Multiple rock, ice climbs in WA, OR, CA, NV, WY and Canada
John Littleton
AMGA Apprentice Ski Guide
AMGA Apprentice Alpine Guide
AMGA SPI (Single Pitch Instructor)
John's passion is teaching people about snow science and how to travel safely in the mountains. As an American Institute of Avalanche Research & Education (AIARE) Lead Instructor, John holds his AIARE Level 3 certification and is a professional member of the American Avalanche Association. Having called Lake Tahoe home for over fifteen years John has been both a professional ski patroller at Palisades at Tahoe ski resort and an outdoor educator teaching experiential education at primary, secondary and college levels. John maintains both EMT and WFR certifications.
AIARE Instructor
AIARE Pro 1
A3 American Avalanche Association Member
Jason knows the Truckee backcountry as well as anyone. He grew up skiing here and has enjoyed exploring the backcountry in Tahoe and beyond for years. Jason's passion for pursuits in the mountains and love of teaching fits his role at Blackbird Mountain Guides perfectly!
Ali Agee
AMGA Assistant Ski Guide
American Avalanche Institute Pro 2
Growing up just outside Lake Tahoe in Reno, skiing has been keeping Ali motivated her whole life. As she grew older and gained more appreciation for moving through the mountains, whether it be on skis or via long alpine rock routes, the journey toward becoming a ski guide has only been a natural progression.
On this journey, she's had the opportunity to ski and rock climb in multiple venues including the Sierra Nevada, Cascades, Tetons, Japan, Canada, and beyond.
Ali has experienced firsthand the transformative powers that guided trips can have on someone looking to break through comfort zone barriers. She is passionate about sharing similar soul-filling, life-changing experiences with others.
Ali is currently an AMGA Assistant Ski Guide, Apprentice Alpine Guide, Certified Single Pitch Instructor, AIARE Avalanche Instructor, Pro 2 Avalanche Professional, Wilderness First Responder, mountain biker, and type-two fun seeker living in Truckee, CA.
Brandon Seymore
AMGA Certified Alpine Guide
AMGA Certified Rock Guide
Brandon grew up in the foothills of the ancient Adirondack Mountains of upstate New York. It was here, amongst the heavily vegetated, glacier sculpted, granite peaks and craggy rivers that Brandon's love for the outdoors was cast. Graduating from the State University of New York with a degree in Outdoor Recreation Leadership and privileged enough to have attended an Outdoor Educators semester at the National Outdoor Leadership School in Lander Wyoming, he was armed with the skills to begin his internship in alpinism.
Brandon has climbed and skied extensively in most of the major ranges in the contiguous United States with many technical climbs and ski descents in the North Cascades, Cascade Volcanoes, High Sierra, Tetons, Wasatch, Canadian and Colorado Rockies and desert Southwest bolstering his resume. Brandon is a lifelong alpinist with a strong belief that the mountains are cathedrals, in which one's character can be clearly viewed and positively altered.
In mountain guiding, Brandon has made it his niche to develop the skills of other climbers and skiers. He is in his element working with his clients on long term progressions in which skills can be honed and lasting relationships founded.
When he is not out climbing or skiing, Brandon enjoys archery hunting, flyfishing and woodworking. Brandon works within his scope of practice through the training of the American Mountain Guides Association and the Wilderness Medical Institute.
Sam Rubin
A3 American Avalanche Association Pro Member
Spending years as a professional ski patroller and pushing hard in the mountains in Tahoe and the Eastern Sierra, Sammy loves sharing the mountains with climbers and skiers as a guide for Blackbird Mountain Guides. She is drawn to sharing climbing and splitboarding as a way to empower people to explore the beauty of our planet! In the summer, Sammy loves the rock climbing the granite cliffs of Tahoe, the Eastern Sierra and Yosemite Valley. Beyond guiding and youth education, Sammy has a background in environmental sciences and chemistry.
Jan Czyzewski
Jan grew up in New Jersey and attended college in northern Vermont. After a few years of exploring the green mountains, out west was naturally the next step. Jan has lived in North Lake Tahoe for over a decade and has been working in the mountains since 2016. When not ski guiding at home, Jan can be found down in the eastern Sierra chasing blank spots on the map or up at Mount Shasta farming corn in the spring.
Ryan Huetter
Ryan Huetter grew up near the coastal tidewaters of the Puget Sound in Washington State but has since traded moss and rain for the sunshine and splitter cracks of the Sierra Nevada. Since graduating from Western Washington University in 2006 with a Bachelor's degree in Outdoor Adventure Management, he has called the Sierra home. Ryan is an IFMGA mountain guide certified in the rock, ski and alpine climbing disciplines, and enjoys the unbelievable year-round skiing and climbing the Sierra is known for.
He has also climbed around the world, from Yosemite Valley, where he has climbed over 20 different big wall routes, to seven seasons in Patagonia, where he has made many major ascents, including Fitz Roy and first ascents of remote alpine walls. But year after year the Sierra Nevada remains Ryan's base and he loves introducing people to the Range of Light.
Sarah Newsome
EMT (Emergency Medical Technician)
Sarah began splitboarding after years of competing in half pipe, slope style, and border cross contests for her college Women's Snowboard Team. In the more recent years Sarah spends most of her time on her splitboard in the backcountry. In the summer she is a blueberry farmer and a Lead Guide for Pocono Whitewater where she guides rafts while kayaking. In the fall she tries to travel. She has spent a time surfing the coast of Brazil, trekking in Nepal, kayaking the Mae Wong River in Thailand, and backpacking in Northern India. Sarah is a nationally certified remote EMT and a certified MPIC.
Sarah appreciates a good laugh, a good conversation, and good views. Her favorite part about being an avalanche educator is sharing the knowledge she has as well as learning from others. She is excited to be a part of an organization focused on building a community of strong, confident, educated women in the outdoors.
Mark Speicher
Mark grew up in the "mountains" of Pennsylvania where his passion for snowboarding became competitive. He competed in freestyle snowboarding throughout college and later Big Mountain events. He has a B.S. in Environmental Science from Westminster College in Utah, which led to his interest in snow science. With the snowpack as his subject, there is always something exciting to do in the winter; from endless hours digging snow pits and tracking snow, to pushing his limits in the Sierra Nevada.
Mark was previously a coach, snowboard patroller, and has been guiding and instructing in the Tahoe area for the past five years. He has relevant snow experience in Utah, Montana, Washington, Oregon, California, Wyoming, and Colorado.
Will Sperry
Qualifications
AIARE Pro 2 Avalanche
Will grew up in California making the fun pilgrimage to Tahoe snow whenever possible. After a few key climbing and splitboarding experiences, Will found that teaching and sharing moments in the mountains was his calling and a passion to be pursued.
Will has seen the transformative power of the mountains first hand and works to provide experiences to his guests that will challenge their comfort zone and their perception of possibility. Whether this comfort zone is going for a long hike, or spending 5 nights on the side of a mountain, the power of stepping out is undeniable and, in Will's point of view, essential for a well lived life. Whether you want to discuss the intricacies of vapor transfer in a snowpack or what goes into making the perfect turn happen, Will is your guy.
Andrew Alissandratos
AMGA Apprentice Rock Guide
Andrew was born and raised in the skiing and climbing Mecca of Florida. When swamps and alligators grew tiresome, he decided to trade it all in for bottomless powder days and splitter cracks. After moving to Tahoe a decade ago, he dove head first into splitboarding and rock climbing and continues to look for bigger lines and harder climbs while exploring the ranges across the Americas.
Despite his ramblings, he always finds his way home to the Sierra Nevada where he spends most of his time. The mountains are where Andrew feels most himself and he loves sharing the climbing and skiing experiences with his clients as much as he does moving in the mountains himself. Sharing the knowledge he has gained in the mountains over the years is truly his passion.
Jason Champion
AMGA Certified Ski Guide
Snowboarding for 30 years Jason Champion first took to backcountry snowboarding in the late 1990's. In 2000, along with his first summit on Mt. Shasta, he started focusing more on snowboard mountaineering. Around the same time he started Splitboarding and currently operates a guide service
called Sierra Nevada Splitboarding specializing in Expedition style "tour camps"
Jason has been professionally guiding for 14 years in the Chugach of Alaska, the Cascade volcanos of the Pacific Northwest and the Sierra Nevada Mountains of California.
He is a certified A.M.G.A. Splitboard Guide, American Avalanche Institute Level III, Wilderness First Responder and a certified Mechanized Ski Guide. With his infectious attitude in the Alpine, Jason is defined by his experience. He's enthusiastic about sharing the technique of mountaineering in "good style" that contributes to successful objectives in the mountains. He is constantly furthering his education in the field of guiding as well as teaching more Avalanche safety courses.
Jason has worked for many guiding operations including Alaska Snowboard Guides, Shasta Mountain Guides, Alpine Skills International, and Splitboard Guides International. He has also built and managed remote tour camps both in Alaska and California and has experience with snowboard media production.
Bob Newcomb
Bob Newcomb enjoys skiing across the American west and particularly in the Sierra Nevada, but also enjoys more distant travel. He had tagged ski descents in Alaska, Canada, Russian, Japan, and the European Alps, as well as alpine climbs on the volcanos of Ecuador. In the off season, he enjoys whitewater rafting and kayaking, and has made several descents down the Grand Canyon, and even guided the White Nile River in Uganda.
Bobs favorite ski descents and climbs include:
Cosmiques Couloir, Chamonix France
Mountaineers Route, Mt. Whitney California
Dragontail Couloir, Rocky Mountain National Park Colorado
North Couloir, McGown Peak Idaho
Fuhrer Finger, Mt. Rainier Washington
Southwest Couloir, Middle Teton GTNP
Summit of Cotopaxi, Ecuador
Eric Lee O'Brien
Eric is…not a ski guide. But he is a startup founder specializing in customer experience, marketing, and operations, a recovering attorney, a freeride ski athlete with extensive backcountry experience, and a member of the International Freeskiing Association (IFSA) board.
With deep connections in the ski industry, Eric is an athlete and media project producer for international resorts like Revelstoke, Palisades at Tahoe, Lake Louise, and Mt Baker to name a few, and is also an ambassador for ski brands including 4FRNT, TREW, Hestra, and POC.


Recently runs on a rolling subscription membership. Each cycle (month/quarter) users have an active subscription they can upload one free magazine to print. You can always make more that one, they're just charged a la carte.
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I'll Be Sorry, But It'll Be Worth It!
And a slice for himself he did take.
'Tis sad but true. (Sad because the limerick is terrible. True because the incident really happened.) Last Friday night my daughter baked a lemon cake to take to her Mom's Club bake sale, but when she came into the kitchen on Saturday morning, a huge chunk was missing. Her husband claims he had no idea the cake was off-limits. She suspects that he knew all along it was probably for something special, but his sweet tooth got the best of him so he helped himself; figuring he'd just apologize later – as in "It's easier to get forgiveness than permission".
Much as I hate to admit it, this practice and I go way back. The first year I was married, for example, I was browsing through a junk store when I spied an old wooden barrel. Immediately I thought "What a darling little end table this would make!" It was only five dollars, but at the time my husband and I were living on less than three hundred a month, so five bucks was an extravagant sum. Nevertheless, like Daniel and the lemon cake, I absolutely had to have that barrel, so I bought it, figuring – you guessed it – that it was easier to get forgiveness than permission.
Don't worry; everybody does this sort of thing at one time or another. The question is, why? I think it's because whatever it is that's tempting us is usually a dumb idea and we know it; but our desire to do it, or buy it, or wear it, or eat it, or you-name-it is so strong that it completely overrides our gut instincts. Ignoring that not-so-still, not-so-small voice screaming, "You'll be sorry!" we seem perfectly willing to encounter all manner of trouble down the road for the sake of a little bit of pleasure right this minute. We'd be so much better off if we could just calmly and firmly tell ourselves no, right from the start and walk away from it. But how do we do that, when we want what we want so badly?
I wish I had the answer to this age-old human dilemma. Alas, all I can offer is this quote my friend Melanie says she learned while attending a Quaker prep school as a girl: "If you shouldn't… don't." If you shouldn't… DON'T! I can't tell you how much I wish I'd never heard it, because now that I've got that catchy little truth stuck in my head, it's cramping my forgiveness-over-permission style, big time!
And speaking of forgiveness, next week I'll be spending a few days with my daughter and son-in-law in Dallas. It'll give me the perfect opportunity to apologize to Daniel for shamelessly exploiting his weakness just to make a point. I know exactly how to do it too. I'm going to bake him a lemon cake, a chocolate pie, some blonde brownies and a cherry cobbler (did I mention he has a sweet tooth?) and I'll bet I won't even have to ask his permission!
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Provide comfort for the family of Wayne Finner with a meaningful gesture of sympathy.
Of Almonte, Ontario who passed away February 18, 2019 at the age of 75. Beloved husband of Carolyn (nee Ziebarth) for 53 years and devoted father to Christopher (Karen) and Jason (Linda). Loving grandfather of Wesley, Chloe, Poppy, and Fiona. Son of the late Gert and Charlie Finner of Almonte. Wayne passed away with his wife and sons by his side at the Almonte General Hospital. Predeceased by his siblings Earl (Ollie), Bernard (late Heather), Patsy Hamill (late Jack), John (Ruth), and Dean (Cathy). Wayne enjoyed a 37-year career with Ottawa Hydro working with many respected colleagues and successfully serving for numerous years as the president of the union. During his retirement, as the unofficial 'Mayor of Blakeney', Wayne thoroughly enjoyed spending time with his grandchildren, socializing over a daily coffee with great friends, and loyally tending to his backyard bird sanctuary. Memorial donations to Hub Hospice Palliative Care are appreciated as expressions of sympathy.
Family and Friends may visit on Monday, February 25, 2019 from 10am to 11am in the Holy Name of Mary Parish (134 Bridge St., Almonte, ON.). Funeral Mass to follow at 11am same day. Reception Almonte Civitan Hall. Spring Inurnment St. Mary's Cemetery.
FUNERAL HOME & CHAPEL Inc.
Donations are being accepted for: HUB HOSPICE PALLIATIVE CARE (Hub Hospice Palliative Care).
We encourage you to share your most beloved memories of Wayne here, so that the family and other loved ones can always see it. You can upload cherished photographs, or share your favorite stories, and can even comment on those shared by others.
Mike Stewart, David Charlene Laforce, and others have sent flowers to the family of Wayne Finner.
My most sincere condolences to the Finner family on Wayne's passing. I had the opportunity to work with Wayne for many years at Ottawa Hydro. He will be missed.


Twenty classic sides, both singles and key album cuts, from the legendary blue-eyed soul group! Includes I Ain't Gonna Eat Out My Heart Anymore; Good Lovin'; Mustang Sally; You Better Run; I've Been Lonely Too Long; Groovin; A Girl Like You; How Can I Be Sure; A Beautiful Morning; People Got to Be Free; See; Heaven; Come On Up; Love Is a Beautiful Thing; What Is the Reason , and more.
If you have any questions about this product by RASCALS, contact us by completing and submitting the form below. If you are looking for a specif part number, please include it with your message.


Little Gate has a big tree branch purposefully secured in a pot with the intentions of reinventing its significance. It has been a thankful tree, a Mardi Gras tree, and a holiday tree decorated with beads that children have strung on pipe cleaners. Recently, the tree was brought outside along with fall color paint with the intention of having the children paint the branches. What happened was extraordinary! The teachers noticed some children were painting with soft, slow strokes and others began to slap the paint brush on top of the previously layered paint strokes. Using these instincts and natural desires stemming from the children, the teachers turned this into a lesson about Jackson Pollock. Not only were they painting - they were noticing the movements of the branches, the splatters of the paint on the branches and on themselves, and the reactions and comments of those standing around them. We love when our plan makes an unexpected turn!


Sometimes it's the little things. The touches here and there that make a meal special. And they don't have to be tricky or crazy, sometimes simple is best.
I love the accompaniments that you put together and throw in the oven, letting it do the work for you. That's why I love roasting vegetables to go with weekend lunches, although in this case, with a good loaf of sourdough bread, this could be the lunch itself.
I've used cochina squash, but butternut would be fine. One is enough for four people, and as part of a larger meal is probably plenty for six. It goes so well with roast meat, and with a salad or two on the table as well, it's going to be a colourful meal.
You can throw whatever spices and herbs you like at a squash and they'll generally work out. I often roast them with garam masala, or just some chilli and cumin, but here I've added juniper, thyme and smoky paprika for a change. And don't forget to roast the seeds as well for a little crunch. Serve with a slow cooked chicken and roast tomato dish if you fancy. Pile everything on the table and let the hordes dig in.
Method Put the squash wedges, skin and all (thank God, that saves a job) in a roasting tray and throw over the remaining ingredients. Roast at 180c for about 45 minutes to a n hour and serve in the dish at the table.
This potato salad has the crisp salty crunch of delicious jacket potaoes. The ridges absorb all the flavours and juices. Let it sit a while before dressing so it cools down. The gribiche sauce is a classic normally served with veal's head. It's a kind of cross between egg mayo and tartar sauce. While that may not sound instantly appealing to some, it really is delicious and gives this dish a little twist.
So the only crime worth fighting here is probably going to be the British summer. Oh well, maybe I'll have a Magnum anyway.
Method Heat the oven to 180c. Score the tops of the potatoes all the way across the top a millimetre apart slicing down just a little so they look stripy. Put them on an oven tray and roll them about in olive oil and salt then roast for 45 minutes. While the potatoes are cooking, make the gribiche. Whisk the egg yolks, mustard, hard boiled egg yolks (keeping the cooked whites aside) and some salt together in a bowl then gently drizzle in the olive oil, drip by drip at first, whisking all the while until it starts to form a thick emulsion. If you have a mini food processor, by all means use it for this stage. Now switch to the rapeseed oil and continue until you have a nice pot of mayonnaise. Thin it down with a little water or lemon juice if you like. Finely chop the parsley, shallots, cornichons and chilli then lightly run your knife through the capers and dice the cooked egg whites. Add all of this to the mayonnaise then mix well. Taste and season more if you like. Let the potatoes cool just a little then stir through the sauce and serve.
Good food to me generally means simple food done well with thought and care. It makes sense that if you have good ingredients, you're off to a good start. There's nothing more disappointing in life than a pale, white airship of a tomato when you know how good a ripe, deep red one can and should taste. There's little point in bothering, far better to eat something else. And it can also be the little touches that elevate a meal. A good hand with the seasoning, the right herbs, good olive oil or that dash of fish sauce in your scrambled eggs. You don't need to be making spheres and foams to eat well. I've always seen that as the food equivalent of haute couture. No-one really wants to wear that stuff, but ideas do trickle down to real clothes.
These tomatoes are amazing squished slightly into toasted slices of sourdough bread. We had them on the weekend as part of a brunch and they were the star. Bringing fruitiness, freshness and a summery zing to the plate. All it takes is a couple of minutes chopping and slicing, a few minutes under the grill and they're ready. Be careful though, a hot tomato can be like sticking the glowing embers of a barbecue in your mouth. And no sane person would do that.
Method Heat the grill to high. Slice the tomatoes across their equators and lay on an oven tray or cast iron pan. Finely chop the garlic and herbs. Season the tomatoes and sprinkle them with the garlic and herb mix. Drizzle with a little balsamic and olive oil and grill for about 5-8 minutes until softened and starting to turn golden. Serve on toasted sourdough with another drizzle of the best olive oil you can.
As Phil Collins once said in Genesis, "He took one of his ribs, and from the rib he made a woman."
Now I'm not as talented as Phil, so I took a rib rack from the butcher's, covered it in spices and cooked it for four hours on a low heat. I could have put some potatoes in too, but I thought there was no jacket required.
And at the end, I hadn't made a woman, just a delicious manly supper. Bee was out with the 'Rock Mums' for the evening, so while this portion could have been for two, I ate the whole lot in one messy session. I didn't leave a rib spare.
To stay on the healthy side, with one hour's cooking left I put in a tray of vegetables to soften and caramelise. Bright rainbow chard, patty pan squash, red onions (one of my favourite roasted things), garlic and a load of tarragon, olive oil, salt and pepper. Ingredients 1 rack of pork ribs Love rub seasoning 2 bunches of rainbow chard 6 patty pan squash. Failing that, use baby courgettes 1 bulb of garlic, halved 2 red onions, quartered A few tarragon sprigs Olive oil Salt and pepper to season Method To cook the ribs, heat the oven to 140c. Get your friend Linda Schindler to send you a jar of California's finest 'love rub', rub it all over the ribs, stick them in a tray with an inch of water and roast away.
Rub that all over then pour on some olive oil and give it a good juicy massage. Put all the veg in a roasting tray, season and drizzle over olive oil and the tarragon. After the ribs have been in for three hours put the veg in the oven. One hour later, it's all ready.
Sometimes I like to pretend I'm an Italian nonna, sitting at a table outside my stone-walled house gently rolling fresh conchiglie as my black dress flaps in the breeze. I'd chat with my neighbours, the old Montalbano and Captain Alberto Bertorelli from 'Allo 'Allo, all of us fanning ourselves with our headscarves.
Perhaps not, but I do like to take pasta making seriously. It's such a simple thing, yet comes in so many shapes and sizes. It can be like origami at its most intricate or as simple as cutting the sheet into strips. And that's what I've done here. You need to set aside some time to prepare the pasta, don't try and start this half an hour before you want to eat.
I've used spelt flour this time, interchangeable with strong wheat flour, but sometimes it needs a little more moisture. This is something you'll have to judge by hand. You'll get used to it with practice.
This recipe is simply a touch of garlic, marinated artichokes, lemon zest, chilli and parsley. Then topped, of course, with good olive oil. You can put this together just before the pasta cooks, it only takes a few minutes to warm in the pan.
So sit down, channel your inner dolce vita and treat it like therapy. I like to play the soundtrack to Big Night or songs by Olivia Sellerio and drift into the olive groves.
Method Make a volcano of flour and salt on the kitchen surface and put the eggs, yolks and olive oil in the middle. Gradually work the flour into the yolks in a circular motion, drawing it in until everything is well mixed and breadcrumb-like.
Knead the dough for about ten minutes until stretchy and supple. If it's dry and flaky, add a splash of water. Wrap the dough in clingfilm and rest it in the fridge for at least half an hour. When you bring it out, it should be golden and silky feeling.
If you have a pasta machine, roll the dough out gradually to the thinnest setting and lay the sheets on the counter, covering them with paper so they don't dry out. If you don't, you'll have to use a rolling pin and a good bit of elbow grease. But if nonna can do it, so can you.
Roll a sheet up lengthwise and cut it into thin strips. Put them in a tray, dust them well with more flour and a bit of semolina and continue until finished. Dry them out a little on the backs of chairs or coat hangers before cooking. It helps a little with the texture. If you don't need all of it, completely dry what you want to keep and store in an airtight container. If you don't want your kitchen to look like goldilocks has been scalped you can cook the pasta straight away.
Heat a sauté pan and gently soften the garlic with the olive oil. Add the chilli amd artichoke and warm through. Season and stir through the parsley and lemon zest.
Cook the pasta in plenty of boiling, salted water for two minutes, drain and add to the sauté pan. Mix well and serve.
An unseemly noise for a teenager, let alone a human came from me when I first dipped the leathery leaf of an artichoke into a mustardy vinaigrette in Brasserie Le Linois, Place Charles Michels.
Usually, it's difficult if not impossible to recreate those dishes from memories of the past in a foreign country. The smells, the sounds, the air all colour our memories and we are destined to be disappointed. But fear not! The artichoke doesn't suffer from this problem. It tastes the same to me now, dipped in that dressing as it did all those years ago.
How does this happen I imagine myself hearing you ask? I have no idea, but being May, and them appearing in my greengrocer I'm not going to ask too many questions.
You can cook them in simmering water, covered for 30-45 minutes depending on their size, or, if you are desperate for your hit, they do just as well in the microwave, wrapped in clingfilm for about ten. I prefer simmering them though, you can add aromatic flavours to the cooking water.
To the water, add 2 fresh bay leaves, a tablespoon of peppercorns, a large splash of tarragon vinegar (or plain white wine vinegar if you prefer) and some salt. Bring the water and artichoke to the boil, then simmer until cooked, that is, when the leaves come away easily.
Leave it to cool a little and eat slightly warm dipped in vinaigrette made by whisking together one tablespoon of Dijon mustard, a pinch of salt, two tablespoons of tarragon cider vinegar (or again, plain) then slowly incorporating about ten tablespoons of olive oil. Use less if you prefer a sharper dressing.
Here is my emergency, last minute roast pepper side dish for Sunday lunch.
My grandparent's kitchen in Newcastle was either full of cigarette smoke, the smell of Craster kippers being cooked for breakfast or a big Sunday roast being cooked while a Sarah Lee frozen chocolate gateaux defrosted on the side.
For me it's an impossible task to recreate this seemingly simple cucumber salad. I'm not just making a dish, I'm trying to make someone else's memory of time, place and people come alive on a plate.
New season English asparagus traditionally starts on St. George's Day. Enjoy them at their best during the short season and treat them simply.


Caps Bats Heat Up with 13 Hits and 10 Runs.
Jr Rob Case led the hit parade going 3-3 all 3 doubles. Now it is time for the stretch run. The Caps have a busy few weeks. With all the rain it has compressed the last two weeks of the season. Get ready for some baseball!