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Tag: Beef Stew
Swahili Village
Beltsville, MD has quite recently received the accolade by the Washington Post as the area within the DMV with the most diverse offering of good eats, and deservedly so. For a few years, I passed by one of its establishments, Swahili Village, a Kenyan eatery, on my errand rounds, and I was always tempted to savor their offerings. But such enthusiasm was always thwarted by the sight of their small parking lot and its congestion during busy hours. However, for over a year, I had been eyeing a larger shop lot a few blocks away that the restaurant has decided to put down its new roots. After much delay and anticipation, it opened its new doors, and that is where I paid it a few visits.
Walking into the space, you immediately notice that this is not your usual African dive – money has definitely been spent here, and in a tasteful manner. The decor and lights are both modern yet inviting, with splashes of Afrikana to remind one of this place's roots. Taking my seat, I noticed the glass window opening to the kitchen, which added more psychological space for the eater. I was enjoying the details of the set-up and in the glassware as well as the cutlery. But I had to refocus my attention to the rather simple menu and figure out how to maneuver my appetite around it.
From the appetizers, I had Chicken Wings on an occasion. Usually one to avoid this ubiquitous offering, I was urged by the waiter to give it a try. One bite into it revealed lots to me. The pieces of wing tasted fresh and well-seasoned, without any distinctive spice coming through. I marveled at the crispness despite the absence of any batter and the use of fresh oil to produce a greaseless finished product. Each bite cascaded into another due to the above quality and the poultry being seasoned thoroughly judging by the spice coloring in every morsel. It came with a mild Marsala Sauce which was more a detractor from the already flavorful wings. On another occasion, the order was Bhajia. Thin slices of potato were covered in lentil flour and fried. Its appearance was not exactly very tempting due all the brownness, but one bite into it changed my mind. The potato was perfectly seasoned with the batter adding more flavor and a slightly mealy crisp texture. Judging by the batter color, perhaps turmeric powder was added, hence its faint perfume in the mix. A side of the house-made fiery Pili Pili sauce should be taken with extreme caution but they added some more flavor to these bites. The handling of this lowly tuber was enobling and revelatory. Another appetizer order was of Indian origin, Samosas, pointing to Indian migration to this former African British colony. The packets were phyllo dough wrapped around a filling of ground meat that was well-seasoned and made herbaceous from a handful of cilantro. The dough was perfectly fried with a greaseless touch and a crispy texture. The side sweet hot sauce tasted house-made, providing the right sweet heat for these tasty bites. The appetizers here are some savory starters that are worth the diner's attention.
On the menu, the entrees include some stew and soup offerings. Goat Soup is the only offering in the soup category and I gave it a try. I enjoyed the whole mix of goat meat that was extremely tender and faintly gamey, perfectly cooked bits of carrots and potato that lent some sweetness and body, alongside tomato that added the slight acid to the mix, and leaves of collard green, all brought together by a fairly clear full-flavored broth that is the sum of the long cooking. I thoroughly enjoyed this sip and I wished it came in a bigger bowl. For the stews, they were either made with goat or beef. The pieces of boneless beef and the bone-in goat were completely tender and flavored by their lengthy time in the stew. The mix tasted slightly tomato-base, making it full-flavored yet rather light for it to be eaten in the midst of summer. The sides also garnered some attention. The cabbage were pieces of finely julienned pieces lightly cooked with some fenugreek, which added a unique scent. The rice pilau was basmati rice scented by cardamon and Indian cinnamon, moistened by some stock just before service. The spinach tasted and had the consistency of creamed spinach (made from coconut milk), enough to give a reputable steakhouse a run for its money. The plantains were not too sweet, for a change, tasting clean having been fried in fresh oil. I must say that my dining companion and I were truly satisfied by these offerings, both the mains and the sides.
The grilled meats in the entree section menu looked very tempting and we had to try them out. One of my first visit, my friend's order was Grilled Goat. I had a taste of it and it immediately raised my eyebrows. The flavors reminded me of when my Dad had office dinners in the house compound with a goat roasting over a pit fire. Well, the meat was well seared from some charcoal fire, its gaminess suppressed, well-seasoned from a good marination, and tender at the same time. The side of bread, Chapati (of Indian origin), tasted house-made and fresh. The other accompaniment was boiled ground hominy or Ugali, which I thought was too plain for my taste (I prefer the Ghanaian fermented version), but I appreciated its authentic nature. But I kept going back to the goat as its flavors and textures beckoned me to return for more. The side of tomato salad was the perfect counterpoint to the meat with its fruity ripeness and the spot-on seasoning, as well as a slight piquant kick. After tasting the goat, I wanted to come back for some Grilled Beef. But this time, it was served as part of the Group Platter. The oval dish came with the aforementioned grilled meats, as well as grilled chicken breast. The sides were the spinach, collard greens, cabbage, tomato salad, Chapati bread, and Rice Pilau in lieu of the usual order of hominy. The beef came in cube form and they were quite dark from a good stay on the grill which give it a charred flavor that I appreciate with this meat. The pieces were perfectly seasoned, and as it sat on the plate, they got a bit chewy since they were fully cooked – medium rare is a Western taste sensibility, but not here. This house knows how to handle grilled meats and I wouldn't miss these dishes when visiting.
On a couple of occasions, we tried their lighter fare. Samaki Wa Nazi is fish in a curry sauce. One taste of it pointed to a certain level of care in its preparation. The cubes of tilapia was devoid of the dark fishiness usually associated with it (removing the central nerve is the key), and it had a thin layer of batter from a light frying before it was coated by a savory, creamy and slightly tomato-tangy sauce. I was thoroughly enjoying this concoction, as well as the sides of mashed peas and potato that reminded me of the English version but here studded with reconstituted hominy, and the finely julienned collard green that held its texture and color from a light sauté, akin to how the Brazilians prepare it as a topping for Feijoada. The other light dish was for my vegan BFF – Ndengu or Lentils in Coconut Sauce. The mix had a rather silky feel made creamy from the coconut milk and fragrant from the use of what I suspect Garam Masala, the ubiquitous Indian spice mix, since there was no distinctive single note in the aroma and flavor. My friend was equally satisfied by the sides of Chapati bread and mashed pea and potato.
Swahili Village grabbed my attention from the moment I walked in, from its new space, to the decor, and to the array of gastronomic offerings. What makes the experience at the new place special besides the arresting visuals, is the attention given to the dishes and the refinement in both presentation, seasoning, and flavor combinations, all elements necessary to elevate soulful dishes from the Motherland. Rarely was there an item that I was not drawn to, even the plain hominy that was a direct tribute that I respected and I would't try to mess with. The owner, Kevin, was both warm and knowledgeable, and he has something good going here, judging by the large crowds of expats on the weekends and Friday nights. The service was faulted by online reviewers at the previous location, but I get a feeling that they heard the customers loud and clear as our servers were attentive and congenial. Don't worry about the parking – there is a lot of space. Even less to worry about is their wonderful authentic cooking that would please just about anyone.
September 4, 2016 December 15, 2016 wongeatsBeef Stew, Beltsville MD, Bhajia, Chapati, Chicken Wings, Food, Goat Soup, Goat Stew, Grilled Beef, Grilled Goat, Kenyan Cuisine, Lentil, Mashed Peas, Potato, Samosa, Swahili Village, Tilapia Fish, Washington DC2 Comments
I Love Pho
In all the three years of this food blogging business, the cuisine whose restaurants I have reviewed and have closed the most is Vietnamese, numbering 3, not counting those I didn't write about. Furthermore, recently, one of favorite places located near me folded up suddenly, which left a significant hole in my gastronomic palette. Consequently, a mission was set in me to find a worthy replacement, and a worthwhile place appeared unexpectedly in a most improbable place. I Love Pho is located at the back of an International grocery store in the heart of Laurel, MD. The space has seen one eatery after another come and go, and the opening of this food establishment piqued my curiosity. Initially, I was a bit nonplussed by their offering in their early days. However, there was a change of chef a few weeks later, and their dishes were starting to raise my eyebrows. After paying it a number of visits to sample the various dishes, I felt that I Love Pho was worth a write-up.
This eatery offers only two appetizers, and both are the usual Vietnamese standards. Cha Gio are Vietnamese spring rolls that I love from this cuisine. Their rendition here captured my attention from the first bite. The rolls were perfectly deep-fried, nearly greaseless to the touch. One bite into the roll revealed a very savory stuffing of minced pork, carrot, and shrimp, well-seasoned with spices and white pepper, and a slight touch of bounce from the bean noodle and wood fungus. But it is this same mixture that takes these rolls to another level as if having gone through a process of transubstantiation, tasting savory and beckoning the eater for more bites. The dipping sauce was also revelatory with its decent fish sauce, a good hit of lime juice, a hint of garlic, some crushed chili for some heat, and enough sugar to "round off" the strong flavors, making it worthy to sip like an elixir.
The other standard opener is Goi Cuon or Summer Roll. During my visits, they were made a la minute which made them stand out from other establishments. The rice paper was supple and not chalky at all (due to refrigeration), wrapping the usual suspects of shrimp, pork, basil, and rice stick noodles. I also appreciated the shrimp that was not overcooked and the pieces of pork that were seasoned with enough salt, unlike the bland meat found in other places. The dipping sauce, tasting house-made, was not just only sweet from the Hoisin, but salty enough to balance out the latter flavor, making it stand apart from other versions which tend to be lacking in the salt department. Again, another sauce that is finger-licking-good here. Unfortunately, my last order was refrigerated, resulting in the brittle and chalky qualities in these bites.
One thing that I appreciate in this place is the serving of a Vietnamese favorite, Banh Mi, which can be hard to come by. The sandwich comes with an opened French baguette that was crusty and fairly spongy inside, stuffed with ham, Vietnamese salami, some daikon and carrot pickles, crunchy cucumber, crispy jalapeño, and fragrant cilantro. What adds some interest in these stuffed rolls is the salami that is studded with piquant peppercorns and made fragrant with some five-spice powder. Furthermore, the bread has been slathered with some rich paté on one side and the other garlic butter – yes, you read that right. The result is a bite that is completely irresistible, the sum of all the disparate elements that seem to fit in just right in that crusty bun. At $5 each, this is a damn good sandwich.
Another room temperature dish is Pork Bun Salad. The deconstructed bowl arrived with the various ingredients hugging their separate territories: Grilled Pork, pickles, basil leaves, cucumber, and crushed peanuts, all sitting on a mound of bouncy rice stick noodles. The meat was perfectly cooked and tasting equally well seasoned with notes of fish sauce saltiness and some sugar sweet. That amazing fish sauce dipping sauce is served to be poured on the mixture that binds all the bowl partners together. This is another perfect summer dish in my books.
The ultimate litmus test in a Vietnamese place is its Beef Pho Noodles. Having said that I was not too wowed by the previous chef's cooking, I was immediately impressed by this bowl with the change of guard. The secret to a good bowl of noddle is always in the broth, and this version grabbed my attention with the first sip. The fairly clear soup tasted complex from beef bones, interesting from the use of wood spices without shouting out their individual characteristics, and slightly dark and sweet from burnt whole onions. The co-stars in the bowl were equally impressive with the meat balls, thinly sliced beef, the bouncy Pho noodles, and the different garnishing which included the rarely served long leaf called Culantro in the Caribbean. After ingesting this revised recipe for the first time, I knew something was up in the back kitchen, and I did return indeed to try the other dishes.
The second litmus, in my mind, is another noodle soup, Bun Bo Hue, if it is offered at all in a Vietnamese joint. This is a spicy fragrant beef noodle soup with which the secret also lies in the broth like the above. The first sip of it again raised my eyebrows; it was complex with the lemongrass citrus fragrant hit, spicy with a slight throat-burning chili heat, and savory from the use of bones and the slightly funky shrimp paste in the making of its broth. Furthermore, some of the edible ingredients pointed towards a level of authenticity, notably blood cake and slices of tendon and pig's feet. Not only I cannot get enough of this wonderful bowl, but also a friend who refuses to drink water as to not dilute the soup that he would devour until its last drop. I guess that is a testament to its oh-so-goodness.
Not all noodle dishes served here are the soup form. Tucked in the menu, and not on the display board, is Seafood Crispy Noodle. The first time I ordered this, they had forgotten the order, and after reminding them, the result that landed on my table was a sub par rushed job. However, I gave it another try. The second time around, it met my expectations. The noodles were perfectly crispy and cooked in-house, judging by the loud WHOOSH in the kitchen. The topping was a very tasty and savory mixture of seafood and vegetables: fish ball, perfectly cooked shrimp, squid (a bit overcooked the second time), faux crab (didn't care for that) and a melange of slightly crispy but cooked vegetables. It was the sauce that not only tasted perfectly seasoned and savory, but it was more than enough liquid to soften the noodles with its flavors. I'm glad I give this dish another chance, making it high on my order list.
There are a couple of grilled meat dishes worth mentioning. The first is Grilled Chicken. Pieces of well-marinated chicken thigh (not breast, whew) have been grilled until the tips are slightly charred and crispy. What makes each bite sing in the mouth is the long marination that exuded fragrant lemongrass, salty fish sauce, a hint of garlic, and some sweetness. The salad with pickles and some rice were the perfect foil to these rich tasting bites. Usually not part of the meal, I always request a bowl of that so-good Pho soup to go with the meal, which they are happy to oblige me. With all these well done components, this is truly a satisfactory dinner worth ordering repeatedly.
The other grilled meat dish is Grilled Pork Chop. Again, pieces of pork chop have been marinated and pan-fried. The meat was slightly salty from fish sauce and sweet at the same time, while a dose of softened green onions added slight sweet pungency to these bites. However, the plate partners were equal heavy weights on the plate. The slice of meat loaf was very savory with a slight bounce from the use of wood fungus, as well as the pig skin salad that belied its nature with its slight smokiness and tasty allure. What makes this dish successful is the equal attention given to all the elements on the plate.
A couple of stews round-up this review. Bo Kho is a beef stew with pieces of carrot. Again, one sip of the broth pointed towards a set of knowledgeable and expert hands. It was perfumed with some lemongrass, sweetened with some tomato and the carrot pieces, spiced with some star-anise, and made savory by the pieces of quality beef that just fell apart in the mouth. A side of crusty baguette was the perfect vehicle to sop up every drop of this wonderful sauce. An alternative serving is with noodles, but I prefer the bread with these tasty meaty bites.
The other stew, and final dish, is Cari De, Goat Curry. This dish was not what I expected at all. Pieces of goat meat with the skin intact were coated in a thick curry sauce, more viscous than the usual Vietnamese curry. Furthermore, it was slightly sweet and it had a hint of acid (confirmed by the chef) with more spice fragrance than the usual renditions, tasting a step above Japanese curry but not the Madras kind. I started to appreciate the rather complex curry sauce as well as the meat whose mild-tasting skin I eventually got used to. Again, the baguette bread was the perfect accompaniment for the dish, instead of the noodles.
The low customer presence in this eatery made me wonder if I was off my game by raving about this small unassuming place, like some kind of crazy lonewolf. Checking online reviews of it, my praises for it were echoed by both novices and cognoscentis of the cuisine. I don't know how long this establishment will last in this spot, but I hope more people will discover it and start to patronize this hidden treasure, albeit in the back of a supermarket. No doubt, all this was said for my own selfish benefit and hungry stomach.
August 19, 2015 August 19, 2015 wongeatsBanh Mi, Beef Pho Noodles, Beef Stew, Bo Khu, Bun Bo Hue, Bun Noodle Salad, Cari De, Cha Gio, Food, Goat Curry, Goi Cuon, Grilled Chicken, Grilled Pork Chop, I Love Pho, Laurel MD, Seafood Crispy Noodle, Spring Roll, Summer Roll, Vietnamese Cuisine, Vietnamese Restaurant3 Comments


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Q: Responsively change size of div I am having issues figuring out how to responsively change the size of a div based on other div's around the one I am working with. I have buttons on the left of the page as well as the right and some text in the middle that can range from 0 characters to 140 characters.
What I am trying to do is make it so that as the actual page size changes, the buttons on the outside move inward and the amount of text visible in the middle div will shrink down. Originally, I had looked into setting the width with a %, however this doesn't give me the result I want. Instead of allowing it to take up however much room there is, it will always be forced to stay smaller than that max. (So, if I set the max width to 40% and I open the page in a widescreen, to allow the text to fill the entire middle area, the max width I would actually want would be 50%. And the problem goes in reverse as well. Set it to max of 50% but the page is smaller, so I actually only want it to take up 40% of the page)
I need something to change the size of the item in the middle while keeping the outer items on the outside of the page until the item in the middle is a certain width (ex. If there is text in the middle, don't allow it to take up less than 15% of the page).

.leftSide {
  float: left;
}

.middle {
  display: inline-block;
  padding-left: 5px;
  min-width: 15%;
  background: #ccc;
}

.rightSide {
  float: right;
}

    <button>Save</button>
    <button>Next</button>
    <button>Back</button>

Some text here - min char 0, max 140

    <button>Cancel</button>
    <button>Other Button</button>

I also put my code into the following jsfiddle: https://jsfiddle.net/KR8T3/8vywe1zr/14/
(For simplicity, for the div I am working with in the middle, I just used plain text in the example. In my program I pull in the info from elsewhere that allows the text to be anywhere from a char length of 0 to 140)

A: If I understand well you should use css flex and get rid of float. In the code below I used display: flex; for header and for button items I used flex-shrink: 0;, which will not break button into lines and flex-shrink: 1; for middle text, so it can shrink to min-content when resized. I also put flex-grow: 1; to the last item so it can fill the space and position it to the right with text-align: right;.
Is that what you are looking for?

.header {
   display: flex;
}

.leftSide {
  flex-shrink: 0;
}

.middle {
  display: inline-block;
  padding-left: 5px;
  min-width: 15%;
  background: #ccc;
  flex-shrink: 1;
}

.rightSide {
  flex-shrink: 0;
  flex-grow: 1;
  text-align: right;
}

    <button>Save</button>
    <button>Next</button>
    <button>Back</button>

Some text here - min char 0, max 140

    <button>Cancel</button>
    <button>Other Button</button>

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Friday, June 07, 2013 - Al Ghurair Giga, a leading prestigious business group involved in banking, real estate, textile and gold refining business has renewed interest in construction in Pakistan. Its primary focus in Pakistan is real estate mix development which includes multi million dollar projects - World Trade Center Islamabad and Goldcrest DHA Islamabad and with its success, the Group is expected to enter into other areas in a big way.
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OTHER NEWS, OUR FINDINGS
Sirens at Noon on July 11th in Memory of Srebrenica Genocide Victims
July 10, 2020 12:00 PM by Y.Z
At noon on July 11, sirens will sound in the capital of Bosnia and Herzegovina in memory of the victims of the genocide in Srebrenica this year, the Government of Canton Sarajevo announced, Klix.ba news portal reports.
This is an initiative of the City of Sarajevo and the Srebrenica-Potocari Memorial Center.
The sirens will sound at exactly 12 o'clock. The Government of Sarajevo Canton has instructed the Cantonal Civil Protection Administration to coordinate the implementation with the municipal headquarters.
According to the Sarajevo Canton Government, this activity will be repeated every year to express Sarajevo's sympathy for the suffering of innocent civilians in Srebrenica. The initiative of the City of Sarajevo and the Memorial Center was sent to all cantons in the Federation of Bosnia and Herzegovina.
At a working meeting of the leadership of the Organizing Committee for the marking of the 25th anniversary of the genocide against Bosniaks of the "UN Safe Zone" Srebrenica on July 11, 1995, it was decided that the commemoration will be held via video link, Klix.ba news portal reports.
At this meeting, the Government of the Federation of BiH adopted several conclusions, and the Committee agreed that, taking into account the current epidemiological situation in the world and Bosnia and Herzegovina, caused by the new coronavirus pandemic, and based on previous conclusions of the Organizing Committee, commemoration of 25 years from the genocide against Bosniaks of the "UN OT" Srebrenica will be held via video link.
This includes the possibility for foreign statesmen and officials to send a message and address the public directly via video link or recorded video message.
All activities and contents, especially the Peace March, Bihac – Srebrenica Cycling Marathon, Bihac – Srebrenica Ultramarathon, Motomarathon and Vukovar – Srebrenica Ultramarathon, will be held in accordance with epidemiological measures and instructions issued by the competent institutions at that time.
Fifty years after the world said "Never Again" to the horrors of the Holocaust, genocide took place on European soil.
The name Srebrenica has become synonymous with those dark days in July 1995 when, in the first ever United Nations declared safe area, thousands of men and boys were systematically murdered and buried in mass graves. The victims, predominantly Muslim, were selected for death on the basis of their identity. This was the worst atrocity on European soil since the Second World War.
Although Srebrenica is the only mass killing in Balkan wars that has been officially ruled as genocide by the international courts, this atrocity was only the final act in a much broader genocidal strategy—euphemistically dubbed "ethnic cleansing". The Srebrenica genocide was the planned, systematic, and industrialised conclusion of a four year campaign of forced deportation, torture, mass murder and systematic sexual violence by Bosnian Serb forces in service of their goal to create a "Greater Serbia". Some Bosnian Serb historians and politicians continue to deny that genocide and ethnic cleansing took place.
Genocide does not happen overnight. It begins when hatred and intolerance are left unchallenged or are manipulated for political gain. With the fall of Yugoslavia, politicians in the region used divisive nationalism to gain power and influence. Propaganda and misinformation were utilised to spread first fear and then hatred, breaking apart decades of trust between vibrant and integrated communities and turning neighbour against neighbour.
Tags: #BiH, #genocide, #sarajevo, #siren, #srebrenica, #victims
Conference on Analyses and Views on Economic and Political Environment opened in Sarajevo
The EU donates Vehicles and Equipment to BiH Border Police
Colomina: NATO pays great attention to this region
Zvizdic and Brooks: Necessary to stop the blockades of the BiH institutions
Borrell: 152 States are parties to the Convention on the Prevention and Punishment of Genocide
SIPA arrested Two Persons for War Crimes
Monitoring Report: Almost 90 Percent of public Procurement in BiH is "risky"
How Dodik intends not to withdraw from the Armed Forces of BiH, without it looking like a Defeat


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from gtfsdb import main_compile_gtfsdb
import sys

if __name__=='__main__': main_compile_gtfsdb()

redpajama_set_name: RedPajamaGithub


Tilray announced the results of a medical study using Tilray 2:100 were published in the medical journal Annals of Clinical and Translational Neurology.
Tilray (NASDAQ:TLRY) announced the results of a medical study using Tilray 2:100, a medical cannabis oil, for the treatment of children with drug-resistant epilepsy (DRE) due to Dravet Syndrome were published in the medical journal Annals of Clinical and Translational Neurology.
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Pod Save America is an American progressive political podcast produced and distributed by Crooked Media. The podcast debuted in January 2017 and airs twice weekly, with the Tuesday edition hosted by former Barack Obama staffers Jon Favreau, Tommy Vietor, and Jon Lovett, and the Thursday edition by Favreau and Dan Pfeiffer.

It is the flagship podcast of Crooked Media, a media company founded by Favreau, Vietor, and Lovett. The show averages more than 1.5 million listeners an episode, and has been downloaded more than 120 million times as of November 2017.

Four Pod Save America one-hour HBO TV specials aired in fall 2018 to cover the U.S. midterm elections. Crooked Media also films the podcasts and releases them on their YouTube channel.

History
The podcast debuted in January 2017 as a successor to Keepin' it 1600, a political podcast produced by Bill Simmons' The Ringer and hosted by Favreau, Vietor, Lovett, and Pfeiffer which ran from March to December 2016. Pod Save America maintained the basic format of its predecessor.

In an interview with Recode's Kara Swisher, the hosts have stated that, rather than continue the previous podcast, the election of Donald Trump as President of the United States spurred them to create a progressive media company with a network of podcasts. Their goal is to inform their millions of fans and viewers that trust them as a reliable source.

Tour
Crooked Media took the podcast on its first live tour, Pod Tours America, in the fall of 2017. Live shows were recorded and released as podcasts. An international tour, Pod Tours the World, was announced for 2018, with live shows in Stockholm, Oslo, Amsterdam, and London.

Content
The podcast typically covers recent news items relating to politics, including the Trump administration, the US government and the Democratic Party, as well as progressive grassroots activism.

The show typically features interviews with politicians, activists and journalists, including Obama's last interview as president. Other guests have included president Joe Biden, former secretary of state Hillary Clinton and senators Bernie Sanders, Elizabeth Warren, Cory Booker, Kamala Harris, and Chris Murphy. They have interviewed several former 2020 Democratic presidential candidates, including Sanders, Booker, Harris, Beto O'Rourke, Andrew Yang, Pete Buttigieg, Marianne Williamson, and Amy Klobuchar. Guests are often referred to as "friends of the pod".

Reception
The show averages more than 1.5 million listeners an episode, and had been downloaded more than 120 million times by November 2017.

The New York Times described the podcast as "one of the big breakout hits of the nascent resistance movement", and "the left's answer to conservative talk radio... with a shoestring budget and no organizational backing, its hosts seem to have created something that liberals have spent almost two decades, and hundreds of millions of dollars, futilely searching for".

The San Francisco Chronicle called it "one of the nation's most popular podcasts". GQ called it one of the "most popular strategies for coping with the looming death of the republic".

Newsweek wrote that the show's hosts "do something far more rare [than political analysis], which is to make politics entertaining and even fun, without ever downplaying what they see as the threat posed to American democracy by the man elected to defend it."

See also
 Pod Save the World
Political podcast

References

External links

2017 podcast debuts
Audio podcasts
Political podcasts
Crooked Media
American podcasts
Liberal podcasts

redpajama_set_name: RedPajamaWikipedia


ASIS 2016 was another successful security industry event for us. We had a good show and it was great to catch up with all of our industry friends.
This year, some vendors noted that the show seemed to be quiet, attendance-wise. Some of the exhibitors who are more concerned about the number of leads than the quality of leads may have been troubled with what seemed to be a lower attendee number. This brings up an interesting point about those trade shows that don't go quite the way you hoped they would: while you can't always make everyone happy, you can do a better job of planning so that you get the most out of events even when they don't turn out as well as you had hoped.
Make sure to stay in touch with industry contacts all year round and keep track of who will be at the show (including which booth number, suite or conference room) so you can network when there is downtime. LinkedIn is a great resource to do this.
Literally map out vendors beforehand. You should include all those who have caught your interest but who you never had a chance to visit in the past. Thumb through some of the industry trade magazines and sites to stay up on the new and improved technology, and then visit their booths to get a demo at the show.
Do some online research about the city where the show will be and make dinner or drinks meet-up reservations for your work crew, clients and industry friends. Stay away from the 'closest to the show' spots and try out some local favorites or newly opened locations.
Walk the floor. Take note of the exhibitors' branding, graphics, logos, tag lines, product names, etc. This will help you to better understand your industry, whether you've been in it for years or if it's a new industry for you. This is also a great way to ensure you'll run into old colleagues and acquaintances, giving you more chances to network.
Finally, go ahead and grab some swag. You don't have to dump the entire bowl of mints into your bag, but it's okay to pick up a couple of pens, highlighters, stress balls or various other giveaways. You can say it's for the kids, even if you know full well it's for you.
Sara is the Vice President of Public Relations at LRG Marketing Communications.


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Commentary: What voters expect from fire commissioners
A few years ago, there were nine separate fire agencies in Collier County and now there are five fire agencies (Greater Naples, Immokalee, North Collier, city of Marco Island and city of Naples).
Commentary: What voters expect from fire commissioners A few years ago, there were nine separate fire agencies in Collier County and now there are five fire agencies (Greater Naples, Immokalee, North Collier, city of Marco Island and city of Naples). Check out this story on naplesnews.com: http://nplsne.ws/2lJGjLL
Naples Published 5:56 p.m. ET March 4, 2017
Marvin Easton(Photo: Provided)
Greater Naples fire commissioners have indicated that the consolidation of East Naples, Golden Gate, Isles of Capri and now Ochopee fire districts has been successful.
North Collier fire commissioners have indicated that the consolidation of North Naples and Big Corkscrew fire districts has been successful.
The straw ballot response by voters in both fire districts for further consolidation efforts would also indicate this.
In March 2016, the voters in the unincorporated portion of the county were asked to express their opinion in a nonbinding straw ballot. It asked, "Would you support a single, combined fire and emergency medical response, independent special district in unincorporated Collier County that is governed by an independent elected body, to provide unified emergency response?"
The voters have spoken in a very loud voice.
Although there was an organized campaign against the nonbinding straw ballot by those against further efforts at fire agency consolidation, 50 of the 52 precincts in the unincorporated country voted "Yes continue this consolidation work." Only the two precincts in Big Corkscrew voted in the negative (42.6 yes).
Countywide, 63.7 percent of the voters said "yes."
Broken down by the precincts in the various fire agencies, Greater Naples voted 67.3 percent "yes," Immokalee voted 62.5 percent "yes," the North Naples division of North Collier fire voted 62.6 percent "yes" and North Collier fire overall voted 60.6 percent "yes."
Immokalee's fire department has not been a party in any consolidation actions and it appears it now must look for additional revenue sources to keep the fire agency operational. Possibly additional cooperation or consolidation with either North Collier or Greater Naples will reduce Immokalee's need for more funding. Its residents by a 62.5 percent vote indicated their support for this effort via the straw ballot. (Ave Maria precinct 71.5 percent and Immokalee precinct 52.6 percent).
The tax rates for fire services vary across the county. Since consolidation, both Greater Naples and North Collier have increased the number of stations and station personnel. Yet all of the fire agencies have either retained their previous tax rate for fire services after consolidation (East Naples, Golden Gate, Ochopee) or had the tax rate reduced (North Naples, Big Corkscrew, Isles of Capri). None has had a tax rate increase.
A logical next step would be to continue the successes of the previous consolidations which formed the Greater Naples and the North Collier fire agencies, and consolidate the three independent agencies into one.
It is now up to the respective fire commissioners to lead the effort to increase cooperation and to identify the many real issues that must be resolved.
Are there real issues to be identified and resolved? Absolutely, but I do not want to minimize this.
Can all issues be resolved so an actual future consolidation ballot can go to the voters for their consideration? Possibly not.
Could there be further cooperation without an actual consolidation? Absolutely.
Would a step-by-step approach be valid? Absolutely.
Leaders find ways to resolve problems, improve efficiency and improve their product or service for the benefit of those needing their products or services, for the benefit of those paying for those products or services, and for the benefit of their employees.
It is now up to fire commissioners of the three independent fire agencies elected in November 2016 by the voters who supported the straw ballot by that 63.7 percent majority to lead the effort regarding additional cooperation and any possible consolidation.
The fire commissioners may want to keep the voter/taxpaying public informed of their progress by providing a joint quarterly progress report published in the Naples Daily News with their plans, timetable and actions toward these ends.
Easton is a retired IBM consultant
Read or Share this story: http://nplsne.ws/2lJGjLL
Editorial: Time is right for golf partnership
Letters to editor in Naples Daily News Thursday, Jan. 16, 2020
Letters to editor in Naples Daily News Wednesday, Jan. 15, 2020
Opinion: Program gives foster children a better chance for success
Letters to editor in Naples Daily News Tuesday, Jan. 14, 2020
Opinion: Tune into Radiothon to help kids with cancer


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The Post's View Opinion
Opinion Interpretation of the news based on evidence, including data, as well as anticipating how events might unfold based on past events
No justice after the coldblooded murder of a Russian opposition leader
Opposition leader Boris Nemtsov gives a television interview in 2011. (Alexander Zemlianichenko/Associated Press)
Opinion by the Editorial Board
THE RULE of law means, at its most fundamental level, that no one is above the law. The end of a trial in Moscow of five men accused of taking part in the murder of opposition leader Boris Nemtsov shows quite clearly that that rule does not apply in Russia. The five Chechen men were convicted of carrying out the assassination, but the people who ordered the killing were not pursued and not found.
Nemtsov, then 55, was gunned down from behind as he crossed a bridge near the Kremlin Walls on Feb. 27, 2015. He had once been a rising young reformer as governor of the Nizhny Novgorod region in the early days after the Soviet collapse, and later in the 1990s served as a deputy prime minister under President Boris Yeltsin, attracting speculation as a possible Yeltsin successor. By the third term of President Vladimir Putin, Nemtsov had become a nettlesome critic of the president, preparing reports calling out corruption among Mr. Putin's cronies. Before his death, he had spoken out publicly against "Vladimir Putin's war," the instigation of an armed uprising in southeastern Ukraine.
The brazen, coldblooded murder was shocking. Many friends and family have asked how Nemtsov could have been assassinated so close to the Kremlin without some kind of official connivance. The court was not so curious. After an eight-month jury trial, the five Chechens were convicted, including Zaur Dadayev, who was identified as the triggerman. The other four served as accomplices, the court found, and the group was promised 15 million rubles, or about $254,000, for the attack. The court did not pursue who may have ordered the hit.
Nemtsov's family has demanded that investigators examine the role of Ramzan Kadyrov, the Chechen strongman, but he was not questioned. Testimony at the trial showed that a Chechen police commander who has since disappeared permitted Dadayev to go to Moscow and provided an apartment there. The commander's driver was the one who offered the payment to the killers — he has also fled.
Such contract killings with impunity have been a terrible black mark on Russia for more than two decades. On Oct. 7, 2006, the courageous journalist Anna Politkovskaya was shot to death in her apartment building. The men who killed her were caught and convicted, but the person who ordered it was never found. The list of such murders runs long: Journalists, politicians and businessmen have been the most common targets.
The sad fact is that Yeltsin failed to build a state based on rule of law, and Mr. Putin did not seriously try. Though a Russian judicial system exists and post-Soviet laws are on the books, enforcement can at times be arbitrary in the extreme, and the powerful enjoy an exalted position, beyond reproach and beyond questioning.
The Post's View: As Chechnya tortures and kills gay men, Putin shrugs
The Post's View: Gay and terrified in Chechnya
The Post's View: Putin's most aggressive attack dog is unleashed
Jackson Diehl: Putin's model of success
Paula J. Dobriansky: Russia should be prosecuted for its crimes against humanity


Caring for your Native American Sterling Silver Jewelry is not much different than caring for other precious metal Jewelry including Inlay and stone settings. To ensure a lifetime of enjoyment some precautions should be taken.
Wearing your Sterling Silver Jewelry actually assists in keeping the Silver clean and over time often creates a 'soft patina' finish. It is a good idea to wipe down your Sterling Jewelry before storing to remove daily grim and body oils which can be done with a simple cotton cloth.
Hot and/or high humid climates can cause Sterling Silver to oxidize while wearing leaving either a 'green' or 'black' mark against your skin even if you typically wear Sterling Silver without issue. These markings are similar to those experienced by people who also have allergies to 925 Sterling Silver (or Alloy Metals that make up the 7.5% difference) which can also cause a small irritation on the skin more commonly with rings. Allergies experienced earlier in life are sometimes outgrown just as a new allergic reaction is possible later in life.
Oxidation begins when Silver is exposed to air often exasperated by Summer heat and/or humidity and can typically be cleaned with a soft Cleaning Cloth specifically treated for use with Sterling Silver. Although there are many types of 'cleaning solutions' available on the market, a treated cleaning cloth is really all that is necessary to keep your Native American Jewelry looking its best.
If your Jewelry has been sitting unworn for a long period of time and you desire it brought back to high luster, there are several buffing options available but do require special care and use. A local professional jeweler should be able to assist you in restoration.
NEVER Dip, Chemically Treat or Soak your Jewelry as these chemicals eat away at the Silver and will most likely damage the stone and settings.
Inlay Jewelry and Stone settings should not be subjected to excessive water, body creams, chemicals (this would include but not limited to swimming pools/chlorine/salt water) or continued contact with other objects (banging/hitting) which could damage the integrity of the settings and/or crack the stones.


The Forestry Undergraduate Society (FUS) is the student government representative in the Faculty of Forestry within the Alma Mater Society (AMS) of UBC, and is made up of approximately 28 student-elected members from all years and degree programs in the Faculty of Forestry.
The members of the FUS represent all Faculty of Forestry students and act as the voice of the students in matters that need to be brought to the attention of the Faculty. The FUS organize and run social and recreational activities for students in our faculty.
Two large social events are organized each year by the FUS, Undercut in the fall and Coconut in the spring. The FUS also runs a variety of events during Forestry Week (the third week of September), sponsor the Forestry Logger Sports Team, organize intramural sports teams, and host monthly Beer Gardens for the students and staff.
The FUS Office is located in the Forest Sciences Centre in Room 1618. The door is always open and all forestry students are welcome to use the microwave, fridge, and telephone found here.


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The Pratyutpanna Samādhi Sūtra (Sanskrit; ; Vietnamese: Kinh Bát Chu Tam Muội) is an early Mahayana Buddhist scripture, which probably originated between the 1st century BCE and 2nd century CE in the Gandhara area of northwestern India. The full title for this text is Pratyutpannabuddha Saṃmukhāvasthita Samādhi Sūtra, which translates to, "Sūtra on the Samādhi for Encountering Face-to-Face the Buddhas of the Present".

History
The Pratyutpanna Samādhi Sūtra was first translated into Chinese by the Kushan Buddhist monk Lokaksema in 179 CE, at the Han capital of Luoyang. This translation is, together with the Prajnaparamita Sutra, one of the earliest historically datable texts of the Mahayana tradition.

In 2018, the discovery of fragments of a birch bark manuscript in the Gāndhārī language and written in Kharoṣṭhī script was announced by scholars Paul Harrison, Timothy Lenz, and Richard Salomon, who wrote regarding the dating of the manuscript:

The post-script of the same paper notes that as the article went to press, scholar Mark Allon brought to the authors' attention "another set of birch-bark fragments, possibly from the same scroll or set of scrolls, containing a large section of Chapter 9 of the PRaS,", which the authors state will be included in a follow-up article in the future.

Contents
The Pratyutpanna Samādhi Sūtra contains the first known mentions of the Buddha Amitābha and his pure land, said to be at the origin of Pure Land Buddhism in China:

Pratyutpanna samadhi

The full practice developed by Zhiyi is 90 days long.  Lay practitioners often take a much shorter time. Any practice that exceeds one day requires a bystander called a dharma protector (護法) to look after the practitioner. The exercise includes constant walking or praying to Amitabha, sometimes accompanying or helped by the bystander. The practitioner should avoid sitting, laying, resting or sleeping during the period of practice. The bystander would warn the practitioner if he or she engages in prolonged resting. Very few Buddhists practice this. Yinguang (印光) suggested that people should practice the much easier recitation of name of the Buddha nianfo instead.   But some buddhists have said that they feel healthier after the practice.

See also
 The Larger Sutra of Immeasurable Life
 The Contemplation Sutra
 Buddhist texts

References

Bibliography
 Harrison, Paul; McRae, John, trans. (1998). The Pratyutpanna Samādhi Sutra and the Śūraṅgama Samādhi Sutra , Berkeley, Calif.: Numata Center for Buddhist Translation and Research.
 Harrison, PM (1979). The Pratyutpanna-buddha-sammukhavasthita-samadhi-sutra: an annotated English translation of the Tibetan version with several appendices, thesis, Australian National University
 Harrison, Paul (1978). Buddhanusmriti in the Pratyutpanna-Buddha-Sammukhavasthita-Samadhi-Sutra, Journal of Indian Philosophy 6 (1), 35-57
 Harrison, Paul (1990). The Samādhi of Direct Encounter with the Buddhas of the Present: An Annotated English Translation of the Tibetan Version of the Pratyutpanna-Buddha-Saṃmukhāvasthita-Samādhi-Sūtra with Several Appendices Relating to the History of the Text, Studia Philologica Buddhica 5. Tokyo: The International Institute for Buddhist Studies

External links

 Partial translation – Translation by Rev. Hisao Inagaki
 Complete translation – English Translation from the Chinese Canon

Mahayana texts
Yogacara


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Der Acadia-Nationalpark an der Küste von Maine im Hancock County ist bekannt für seine zerklüftete Felsküste und raue Landschaft mit Bergen und Seen. Es ist der einzige Nationalpark in Neuengland und gehört zu den zehn meistbesuchten Nationalparks in den USA.

Lage
Der Park umfasst etwa 192 km² Küstengebiet von Maine. Der größte Teil des Parks liegt auf Mount Desert Island (etwa 122 km²), kleinere Gebiete auf der vorgelagerten Isle au Haut (11 km²) und der nahe gelegenen Schoodic Peninsula (9,2 km²) sowie auf vielen kleineren Inseln.

Mount Desert Island ist über einen kurzen Damm mit dem Festland verbunden, die nächsten Städte sind Ellsworth und Bangor (im Penobscot County). Der Park bedeckt nur einen Teil der Insel, der Rest ist besiedelt und weist aufgrund der großartigen Umgebung sehr hohe Grundstückspreise auf.

Im Nordosten von Mount Desert Island liegt der alte Fischereihafen Bar Harbor, Hauptort der Insel und Eingang zum Park.

Landschaft
Die wichtigsten Sehenswürdigkeiten finden sich entlang der Park Loop Road im Ostteil der Insel. Entlang der Südostküste findet man die charakteristische zerklüftete, von der Brandung umtoste Felsküste.

Landeinwärts liegt der Jordan Pond in einer von den Gletschern des Eiszeitalters geformten Landschaft. Der höchste Berg der Insel, Cadillac Mountain (505 m ü. M.), ermöglicht von seinem baumfreien Gipfel einen Blick über den Park. Er gilt auch als der Punkt in den Vereinigten Staaten, der den Sonnenaufgang als erster erblickt.

An der Südwestspitze der Insel, in der Nähe des Örtchens Bass Harbor, befindet sich der Leuchtturm Bass Harbor Head Light.

Geschichte

Die ersten Spuren menschlichen Ursprungs auf der Insel reichen mehr als 5000 Jahre zurück. Danach lebten Indianer vom Stamm der Abenaki auf der Insel. Im Jahr 1604 schließlich beschrieb der französische Entdecker Samuel de Champlain als erster Europäer die Insel. Da er den Eindruck hatte, als seien die relativ hohen Berge frei von Vegetation, gab er der Insel den Namen Isle des Monts Deserts, englisch Mount Desert Island.

In den folgenden 150 Jahren war die Insel im Krieg zwischen Franzosen, Briten und Indianern zu unsicher zur Besiedlung. Erst 1761 ließen sich hier britische Siedler nieder.

Mitte des 19. Jahrhunderts schließlich wurde die Insel für den Tourismus entdeckt. Die Superreichen aus den nahen Großstädten der Ostküste, Milliardäre wie John D. Rockefeller, Henry Ford und Mitglieder der Astor-Familie, kauften Land und verwandelten die Insel in eine Stätte des Luxus und der feinen Gesellschaft.

Ihnen ist aber auch die Entstehung des Parks zu verdanken: Eine Gruppe um John D. Rockefeller und Charles William Eliot, Präsident der Harvard University, kaufte ab 1901 Land auf, um es zu schützen. Am 16. Januar 1916 wurde der Park als Sieur de Monts National Monument gegründet und dem Staat gespendet unter der Auflage, ein Schutzgebiet zu gründen. Am 26. Februar 1919 erklärte der Kongress das Gebiet zum Lafayette Nationalpark (nach dem französischen Unterstützer der Amerikanischen Unabhängigkeit Marquis de Lafayette), damals der einzige östlich des Mississippi River. Am 19. Januar 1929 wurde der Park zum Acadia-Nationalpark umbenannt.

Heute gehört der Park mit über 3,5 Millionen Besuchern (2018) auch aufgrund seiner Nähe zu den Metropolen der Ostküste zu den zehn meistbesuchten Nationalparks.

Literatur
 Jerry Monkman u. a.: Discover Acadia National Park. A Guide to Hiking, Biking, and Paddling. Appalachian Mountain Club, Old Saybrook 2000, ISBN 1-878239-92-9
 Jay Kaiser u. a.: Acadia Revealed. Papyrus Travel Guides, Northeast Harbor 2000, ISBN 0-9678904-9-7

Weblinks

Nationalpark in Nordamerika
Nationalpark in den Vereinigten Staaten
Geographie (Maine)
Hancock County (Maine)
Tourismus (Maine)


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NEWS FROM OUR JOURNEYS
National Parks By the Numbers
By: Emily O'Brien
National Park Statistics in Honor of the 100-Year Anniversary
It officially began in 1872, when Yellowstone became the world's first national park, followed by the establishment of the National Park Service in 1916 to care for and protect the land. Today, the national park statistics reveal a vast aray of land, species and mementos for the whole family to enjoy. Comprised of 410 sites and more than 84 million acres, the National Park System (NPS) has an awful lot to offer. You could spend many a family vacation exploring the 18,000 trails throughout our country's park system.
The NPS protects at least 247 species of threatened or endangered plants and animals. And more than 75,000 archeological sites, including nearly 27,000 historic and prehistoric structures. There are over 167 million museum items, including George Washington's inaugural coat.
It's no wonder so many people visit the parks with so much to see and do. Rangers didn't start keeping attendance records until 1904; 120,000 visits to America's 11 national parks occurred that year. In 2015 alone, a record-breaking 307.2 million people visited a NPS visitor center and/or contact station! Here's the lowdown on a few of our favorites:
Bryce Canyon National Park, Utah
Established: 1928 with 21,997 people visiting in the following year; more than 1.7 million visitors in 2015
Size: 56.2 square miles consisting of crimson colored hoodoos, or spire-shaped rock formations.
Wildlife: View over 100 species of birds and more than 1000 plant species. Rocky Mountain elk, Utah prairie dogs and North American porcupines are just some of the dozens of mammals.
Must see: Bryce Amphitheatre is a hoodoo-filled depression lying below the Rim Trail hiking path.
Grand Canyon National Park, Arizona
Established: In 1919, when it received 37,745 visitors; more than five million visitors in 2015
Size: 1,902 square miles; more than 1.2 million acres
Wildlife: You'll see over 1,737 known species of vascular plants and 167 species of fungi alone. With more than 90 species of mammals, this park is home to Bighorn sheep, canyon bats, elk, mountain lions, mule deer, raccoons, coyotes and more. Yet, the most dangerous animal in the park is the rock squirrel because every year, dozens of visitors are bitten when they try to feed them. (So don't!)
Must see: The Canyon, sliced by the Colorado River, is enormous. For its entire 277 miles, it averages 4000 feet deep. At its deepest point: 6,000 feet. At its widest: 18 miles.
Established: 1919 when it saw a mere 1814 visitors; 3.6 million visitors in 2015
Size: 229.1 square miles
Wildlife: It protects 8 species of fish, 44 kinds of reptiles and amphibians, 78 mammals and 291 species of birds. It's also a critical habitat for the Mexican spotted owl, classified as threatened on the federal level. Petite kangaroo rats, bighorn sheep, mule deer, foxes, rocks squirrels and more are some of the mammals you may bump into at Zion National Park. There are more than 900 kinds of plants, too. From soaring firs and cottonwoods to prickly pears and yucca, it's a feast for the eyes.
Must see: 2,000-foot Navajo Sandstone cliffs, slopes adorned with pine and juniper trees, waterfalls and vibrant hanging gardens.
The National Park Service turns 100 on August 25th. Here's to 100 more years of safeguarding America's precious landscape!
Related Tags : Bryce, Grand Canyon & Zion Custom Travel Grand Canyon National Parks Travel Tips Utah Walking Tours Zion National Park
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This entry was posted in Autism, autistic, Unspoken Documentary and tagged Autism, autistic, communication, Emma, Emma Zurcher-Long, Geneva Peschka, human rights, Julia Ngeow, love, Marco Perez, Marquise Stillwell, Open Box, segregation, Self-advocacy, typing to communicate, Unspoken Documentary. Bookmark the permalink.
I get to leave a little love here, even though I wrote the last bit, it's the first bit that I am focussing on. The bits you wrote Emma. And I love every, single word you've typed. Love, love, love, your not so lightning fast Mom.
So glad you are working on this Emma and can't wait to see it!
Emma, I love that your vision of a different world is going to get an international audience. You have definitely changed my attitudes and I am very grateful. Thank you for doing the hard work of making a film.
Once again Emma, you speak for yourself more eloquently than others ever could. That's why we all need your voice–on the street and up on the screen!
Love this and can't wait to see the documentary!
This is such wonderful news Emma! I hope we get to see the film. I wanted to tell you and your mom something wonderful that happened this past week. I have been using Soma's books and teaching Katrina at the adult learning center in our town. We have been going there for about three months, and Katrina has been using the letter board to answer one word questions, and short sentences, I am holding the letter board at eye level instead of leaving it on the table. Last week Katrina wrote a whole paragraph. Yesterday she did it again, and today she expressed a wonderful thought. She is forty one years old and finally I am able to see how my daughter thinks. Thank you for Introducing us to RPM through your blog. Blessings on you and your family for all you are doing.
Marie!!!! Oh my goodness, this is such wonderful, wonderful news, I'm thrilled to read this. Just thrilled. Love to you and Katrina.
mit dem Englishkram in Ruhe lassen.
emmazurcherlong posted: "Educating resting minds means patient repetition of mobile thinking. My mind is lightning fast in a body whose parts often do things that give people a different impression. How best to sway doubting minds? They say write what you know and what co"
Mein Deutsch ist nicht gut genug, um zu verstehen, was Sie hier geschrieben habe.
How utterly brilliant is Emma? Looking forward to the movie!
Very, very excited. Can't wait to see the trailer too!!
Love love love and cannot wait to see!!!!
Yes, we mama bears can get a little…Riled UP.
Emma, after hearing you sing and present last month, I can only say I am SOOOO looking forward to the release of your documentary. You have so much to teach (including to so many others your age who just can't understand their parents get riled up because of how much we love our children) and we have so much to learn from you!


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Maurizio Mazzon makes it look so easy. But as I know too well, preparing gnocchi can humble the most confident pasta cook.
I'm proud of my homemade lasagna, cannelloni and ravioli. I know fusilli from gemelli. I would serve my fresh pappardelle to Francis Ford Coppola. But my gnocchi? Gangsters could use them in place of lead boots.
That's why I invited Mazzon, the executive chef of the Il Fornaio chain, to give me a private gnocchi (pronounced NYOH-kee) lesson. If I could watch a master make them, surely I would glean some tips for success.
Two hours later, my kitchen was an unholy, flour-dusted mess, but two dishes beckoned on the counter: melt-in-your-mouth potato gnocchi sauced with tomato, mushrooms and sausage; and richly colored kabocha squash gnocchi with brown butter and sage.
After Mazzon left and I got the stove wiped down (do chefs know any speed but high?), the pots put away, and the flour sponged out of every crevice, I sat down to try to record my whirlwind tutorial.
I had chosen my teacher well. Mazzon grew up near Venice, definitely gnocchi territory, and his mother made them often on Sundays. Last year, after seven years overseeing all the kitchens for Il Fornaio, he published the "Il Fornaio Pasta Book," (Chronicle Books, 2002), a handsome collection of regional recipes, including several for gnocchi.
"If you want to understand gnocchi, you have to start at the beginning, and that means potato gnocchi," says Mazzon. "Gnocchi were born with potato first."
In that comment, he shows himself a better cook than historian. Italian cookbooks from the 1300s have gnocchi recipes, according to Italian food authority Giuliano Bugialli, but the country didn't have potatoes until Columbus brought them. And the tubers weren't embraced even then, says Carol Field, the San Francisco food writer. Until Italians fully accepted potatoes, in the 1700s, gnocchi were probably made with breadcrumbs or flour.
Today, variations on the humble dumpling abound, some of them carrying the concept far beyond its peasant origins.
"Every region of Italy has its dumplings," agrees Mazzon. "In Sardinia, they're called malloreddus and they're made with semolina and no egg. In Emilia-Romagna, you find winter squash gnocchi. In Trentino, they're called spaetzle. Piemonte has stuffed gnocchi."
Potato gnocchi colored with spinach, carrots, tomato or beets may sound like American whimsy, but no, they're Italian. In Piemonte, the rustic dumplings are shaved with fresh white truffles in season. In Liguria, they are sauced with pesto.
At Acquerello in San Francisco, chef Suzette Gresham has a vast gnocchi repertoire. She makes pumpkin gnocchi with truffles in fall, lemon ricotta gnocchi in spring. Her parsnip potato gnocchi, a recent inspiration, have an America ring, but she sauces them Italian style, with wild boar ragu.
The ethereal ricotta gnocchi at San Francisco's Zuni Cafe may also break with tradition. "I've never found gnocchi in Italy the way Judy Rodgers makes them," says Field, who loves the Zuni chef's version. They contain no flour except what's used to dust them, and they are as airy as clouds.
Until I tasted Mazzon's work, I suspected that light potato gnocchi might be a myth, an ideal that everyone boasts about achieving but no one really does, like light matzo balls. Gnocchi could be relatively light - compared to mine, for example - but could they be light in an absolute sense?
Almost everyone, including Mazzon, agrees on one thing: Flour makes gnocchi heavy. The less flour you can incorporate to achieve a workable dough, the better. But that's the catch because the dough is sticky, and it takes a particularly light and practiced touch to shape it with minimal flour.
Apparently, many Italians are no more adept than I, which would explain why gnocco is Italian slang for a dense person.
"I think they're extremely difficult to make well," says Field. "The reality of making gnocchi is the reality of baking bread. You can't really write a recipe for it."
It helps to watch an expert like Mazzon do it, to observe the gentleness of the kneading and feel the soft, pillow-y texture of the dough before it's shaped. The potato gnocchi I made a couple of days after the lesson were more then respectable, definitely an improvement over any I'd made before. Not as light as Mazzon's, admittedly, but he's a few thousand ahead of me.
Here are a few of the pointers I learned from Maurizio Mazzon, Carol Field and cookbook research.
-- The potatoes: Most people use fluffy, dry, high-starch potatoes like russets, not waxy new potatoes. Mazzon likes the yellow-fleshed Yukon Golds, which are not as starchy as russets but have better color and flavor. There are no russets in Italy, says Field, and most cooks use a yellow-fleshed potato, the older the better.
-- The flour: Unbleached all-purpose flour, and as little as possible.
-- The eggs: Eggs also toughen gnocchi and some deft cooks leave them out, but shaping a dough from only potato and flour, with no egg to bind it, is difficult. Mazzon always uses egg, as did his mother.
-- Cooking the potatoes: Most recipes call for boiling the potatoes in their skins. A few recipes, including Mazzon's in his book, specify baking the potatoes to minimize the moisture they absorb, and thus the amount of flour needed in the dough. At my house, he boiled the potatoes and says he does it both ways.
-- Ricing the potatoes: The cooked potatoes should be peeled immediately and passed through a ricer while hot. A food mill doesn't produce as light a texture, and a food processor makes glue.
-- Making the dough: The riced potatoes should be allowed to cool before you add the egg and flour. Then the dough should be mixed lightly and quickly by hand, with more flour added only as needed to prevent sticking. As you shape the ropes and cut the gnocchi (see photos), keep the work surface and the dough lightly dusted with flour.
-- Shaping gnocchi: Cooks use a variety of implements to shape gnocchi, depending on preference and regional style. Shaping them helps them cook more evenly and gives them rough exterior markings that help trap the sauce. The basic idea is to gently press a small nugget of dough against a textured surface with your thumb; by pressing with a slight forward motion, you can make the gnocchi curl like a C.
The simplest implement for shaping is a table fork. (See Basic Potato Gnocchi recipe for the technique.) Mazzon and many others employ the same technique using the inner side of a convex hand-held cheese grater. Field says she has seen cooks use a sieve. The implement I find easiest to use is a ridged wooden gnocchi (or cavatelli) paddle, available by mail from Fantes Kitchen Wares Shop in Philadelphia (800-443-2683; www.fantes.com; on the Web site, look under Pasta Makers for "gnocchi board").
-- Boiling gnocchi: Bring a large pot of salted water to a boil before you begin making the dough. Gnocchi should be cooked as soon as they are shaped or they will start to stick. Boil only about two dozen at a time. Cook until they rise to the surface, then count about 20 seconds before lifting them out with a slotted strainer. "We say gnocchi is smart pasta," says Mazzon. "They tell you when they are ready."
-- Saucing gnocchi: Have your sauce ready before you start preparing gnocchi so you can lift them out of the boiling water and transfer them directly to the sauce. Mazzon uses another technique, which works well in a restaurant setting. He lifts them out of the water and into an oiled baking dish, turning them gently to coat them with the oil so they don't stick together. When all the gnocchi are boiled and oiled, he transfers them to the sauce. This is a good technique to use when you are preparing a lot of gnocchi.
Because gnocchi are light, or are meant to be, they should be lightly sauced. Often they are dressed with only melted butter and Parmesan. With gnocchi made of winter squash or spinach, sage leaves are often added to the butter. Among the traditional partners for potato gnocchi are tomato sauce, meat ragu, pesto or mushroom sauce.
-- Serving gnocchi: In Italy, gnocchi are typically a first course, not a main course. They are filling and should be served in small portions. Be gentle with them. They should not be tossed or handled with tongs or they may break.
1. Cooked potatoes are passed through a ricer onto a work surface.
2. The riced potatoes are spread into a Ç-inch- thick layer and let cool, then beaten egg is drizzled over the top, followed by seasonings and flour.
3. A bench scraper helps to quickly combine the ingredients until the mixture resembles very coarse crumbs.
4. Equal portions of the kneaded dough are rolled into ropes before being cut into nuggets.
5. The nuggets of dough are tossed with flour, then shaped by gently pressing each over the tines of a fork.
It is important to cook the gnocchi immediately after making them. If they stand, they become sticky and difficult to work with. Begin heating your cooking water before you rice the potatoes. You should also have a skillet of sauce or melted butter ready so that you can transfer the cooked gnocchi directly to the skillet.
INSTRUCTIONS: Preheat the oven to 425 degrees. Bake the potatoes until a knife pierces them easily, about 1 hour.
When the potatoes are almost done, bring a large pot of salted water to a boil over high heat for cooking the gnocchi.
Peel the potatoes while they are hot. Cut them into manageable chunks and pass them through a ricer directly onto a work surface. With a table fork, spread the potatoes out until they are about 1/2 inch thick and let them cool to room temperature.
Drizzle the beaten egg over the potatoes. Sprinkle with nutmeg and salt, then scatter 1 cup flour over the potatoes.
Working quickly and gently, use a bench scraper to reach underneath the ingredients and lightly toss them together, as if you were working a pie dough.
Continue fluffing the ingredients without kneading them, using the scraper and your free hand, until the mixture resembles very coarse crumbs.
Begin kneading very lightly, much less vigorously than for bread dough. If the dough feels sticky, sprinkle on a little more flour, but as little as necessary to form a dough that is moist but firm and not sticky. The dough should come together in less than 1 minute. When the dough feels like a soft pillow, shape it into a thick log about 8 inches long. With the scraper, cut the log into 6 thick rounds.
Working with 1 round at a time, position it so that a floured side (not a cut side) is up. Lightly flatten it with your palm, then use both palms to roll and stretch the dough into a long, 3/4-inch-diameter rope, as if making breadsticks. Flour your work surface or your palms lightly as needed to prevent sticking.
When you have made all 6 ropes, line them up 3 at a time and use the scraper to cut them crosswise into 3/4-inch-square nuggets. Flour the nuggets lightly and gently toss them with the flour to prevent sticking.
Now you are ready to shape the gnocchi. Hold a table fork, tines up, in one hand. With the other hand, pick up a gnocco with your thumb and index finger, grasping it on the cut sides. Place it on the tines of the fork as far from the end as possible. With your thumb, gently press the gnocco with a forward movement so that it curls slightly. One side will have the indentations from the tines; the other side will be slightly concave. Keep the gnocchi on the work surface, lightly floured, until you make them all.
Drizzle about 2 tablespoons olive oil into a large baking dish.
Boil the gnocchi about 2 dozen at a time. After they float to the surface, count 20 seconds, then lift them out with a skimmer/strainer and transfer them to the oiled baking dish, turning to coat them with the oil. Continue until all the gnocchi are cooked and lightly oiled, adding more oil if needed, then transfer them to a skillet containing your sauce. Reheat them gently in the sauce and serve immediately with a spoon, not tongs.
PER SERVING: 155 calories, 4 g protein, 31 g carbohydrate, 1 g fat (0 saturated), 35 mg cholesterol, 302 mg sodium, 2 g fiber. .
You can use this sauce on penne or rigatoni as well.
INSTRUCTIONS: Remove the casings from the sausages, but leave the sausages intact. Cut them in half lengthwise, then cut crosswise to make 3/4-inch nuggets of meat. Put the sausage nuggets and olive oil in a large nonstick skillet and cook over moderate heat, stirring often, until the sausage is well browned on all sides, about 10 minutes. Using a slotted spoon, transfer the sausage to a plate.
Add the onion, garlic and hot pepper flakes to the skillet and saute until the onion softens. Add the mushrooms and thyme and cook until the mushrooms are softened and nicely browned. Stir in the wine and let it simmer briefly to drive off the alcohol, then add the tomatoes and 1 tablespoon of the parsley. Simmer for about 5 minutes, then stir in the cream and return the sausage to the skillet. Simmer 3 to 4 minutes to blend the flavors, then season with salt.
Boil the gnocchi in batches as described in the recipe. Transfer them to the skillet and toss gently to coat with the sauce. Reheat gently, thinning the sauce if necessary with some of the hot gnocchi water. Add the cheese, transfer to a warmed serving platter and top with the remaining 1 tablespoon parsley.
PER SERVING: 460 calories, 17 g protein, 38 g carbohydrate, 26 g fat (11 g saturated), 92 mg cholesterol, 924 mg sodium, 3 g fiber.
At my house, Mazzon made his winter squash gnocchi with 2 parts squash to 1 part potato. I prefer a closer ratio, as described below, but you can try it both ways.
INSTRUCTIONS: Preheat the oven to 425 degrees. Put the squash wedges in a lightly oiled baking dish. Cover with aluminum foil and bake until the squash is tender when pierced, about 50 minutes. Put the potato in the same oven and bake alongside the squash until it is tender when pierced, about 1 hour.
While the squash is hot, scrape the flesh from the skin and put it through a ricer. Peel the potato and put it through the ricer on top of the squash. Continue according to the directions for making Potato Gnocchi, through the shaping and boiling of the gnocchi.
To make the sauce: Put the whole sage leaves in the wine and let soak for 30 minutes. Heat the olive oil in a small skillet over moderate heat. Lift the sage leaves from the wine and dip them in flour, coating both sides and shaking off the excess. Add them to the skillet and cook, turning once or twice, until they begin to crisp and color, about 1 minute. Transfer them to paper towels to drain and sprinkle with salt.
Melt the butter in a large skillet over moderately high heat. Cook until the butter turns nut-brown but do not let it burn. Add the chopped sage and swirl briefly to release its fragrance.
Transfer the boiled gnocchi to the skillet and toss to coat with the butter.
Reheat them gently, season with salt, add cheese to taste and serve immediately, garnishing each portion with 2 fried sage leaves.
PER SERVING: 320 calories, 5 g protein, 29 g carbohydrate, 21 g fat (11 g saturated), 77 mg cholesterol, 303 mg sodium, 2 g fiber.


text:
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.01 Transitional//EN" "http://www.w3.org/TR/html4/loose.dtd">

  <meta http-equiv="content-type" content="text/html; charset=UTF-8">
  <title>Convert a PHP array to a getdns dictionary or list.</title>

php_getdns_str2rr_dict

php_getdns_util_convert_dict

getdns Functions

PHP Manual

php_getdns_util_convert_array

(PECL getdns >= 0.11.0)

php_getdns_util_convert_array — Convert a PHP array to a getdns dictionary or list.

Description

   int php_getdns_util_convert_array
    ( array $phpArray
   , int &$dictOrList
   )

   This function converts a PHP array to a getdns dictionary or list. The value
   returned depends on the type of array passed to the function. An indexed array
   will be converted to a list. An associative array will be converted to a
   dictionary. Sub-arrays will be also be converted to the corresponding getdns
   data type.

Parameters

phpArray

       The PHP array to be converted to a dictionary or list. Arrays may contain
       integers (which will be converted to the getdns t_int data type), strings
       (which will be converted to the getdns t_bindata data type), and arrays
       (which will be converted to either a t_dict or a t_list depending on the
       array type).

dictOrList

       The reference to the returned getdns dictionary or list. Note that this
       argument is passed by reference and any existing value will be overwritten.
       The caller is responsible for freeing the getdns dictionary or list using
       php_getdns_dict_destroy() or php_getdns_list_destroy() as appropriate.

Return Values

   This function returns an integer response code. GETDNS_RETURN_GOOD indicates successful completion.

php_getdns_str2rr_dict

php_getdns_util_convert_dict

getdns Functions

PHP Manual


Benoit Assou-Ekotto is due to return to training this week as he battles back from a knee injury.
Assou-Ekotto has been sidelined for six weeks and it was feared that the left-back would require an operation to clean out a fragment of bone.
But the 28-year-old has avoided surgery after specialists confirmed he could solve the problem by resting.
Assou-Ekoto has stepped up his rehabilitation during the international break and will be assessed again later this week.
He has played three times this season, scoring in a 1-1 draw with West Bromwich in August.


Heitor Villa-Lobos is recognized as a major musician and composer in Brazil, and possibly in the entire South America. One of Villa-Lobos's first great successes was in 1923 in Paris where he stayed for almost 4 years. Villa-Lobos came back to Brazil in 1930, and almost immediately won a public and official recognition that allowed him to create and develop professional music education in Brazil. Villa-Lobos wrote in virtually all music genres: stage-works, choral and instrumental compositions, chamber music, songs and piano music.


text:
Laws Governing Pharmacy Technician's Practice
As a Pharmacy Technician, your pharmacy technician practice is closely monitored by the Pharmacy Technician Certification Board's (PTCB) Code of Conduct for Pharmacy Technicians and by Federal laws and the laws of your state and locality. Failure to abide by these regulations and codes can result in censure, suspension or even revocation of your Pharmacy Technician certificate. These violations can eventually even lead to the loss of your career as a Pharmacy Technician and a criminal conviction leading to prison time and substantial fines.. Read on to learn about important laws that govern Pharmacy Technician Practice.
Search Pharmacy Technician Programs
Get information on Pharmacy Technician programs by entering your zip code and request enrollment information.
PTCB Code of Conduct – Responsibilities Relating to Legal Requirements
According to the PTCB's code of conduct, all applicants for certification as Pharmacy Technicians or those seeking re-certification must abide by all state, local and federal laws and regulations related to Pharmacy Technician practice.
Applicants for PTCB Pharmacy Technician Certification or those currently certified or those seeking recertification must refrain from violations of any local, state or Federal criminal laws, regulations or rules.
Violations of State Statutes
Pharmacy Technicians who violate Drug Laws which prohibit the illegal possession of and distribution and sale of controlled substances can face prosecution by state and local prosecutors and by the United States Department of Justice.
California H & S Code 11351
As an example, in California, CA H & S Code 11351 makes it a felony to possess controlled substances with the purpose and intent to sell them.
CA H & S 11351 covers controlled prescription drugs like Tylenol with Codeine (Tylenol $3), Vicodin (Hydrocodone) and OxyContin (Oxycodone) and Valium.
If convicted of violating California Health and Safety Code 11351 HS, a defendant could be punished with two to four years in jail and/or a maximum fine of $20,000.
Also, those convicted under H & S 11351 are not eligible for a drug treatment program instead of jail time.
CA H & S Code 11352
CA H & S Code 11352 prohibits the transport of controlled substances for the purpose of sale and distribution. Quoting the statute:
"(a) Except as otherwise provided in this division, every person who transports, imports into this state, sells, furnishes, administers, or gives away, or offers to transport, import into this state, sell, furnish, administer, or give away, or attempts to import into this state or transport (1) any controlled substance specified in subdivision (b), (c), or (e), or paragraph (1) of subdivision (f) of Section 11054, specified in paragraph (14), (15), or (20) of subdivision (d) of Section 11054, or specified in subdivision (b) or (c) of Section 11055, or specified in subdivision (h) of Section 11056, or (2) any controlled substance classified in Schedule III, IV, or V which is a narcotic drug, unless upon the written prescription of a physician, dentist, podiatrist, or veterinarian licensed to practice in this state, shall be punished by imprisonment pursuant to subdivision (h) of Section 1170 of the Penal Code for three, four, or five years.
(b) Notwithstanding the penalty provisions of subdivision (a), any person who transports any controlled substances specified in subdivision (a) within this state from one county to another noncontiguous county shall be punished by imprisonment pursuant to subdivision (h) of Section 1170 of the Penal Code for three, six, or nine years.
(c) For purposes of this section, "transports" means to transport for sale.
(d) This section does not preclude or limit the prosecution of an individual for aiding and abetting the commission of, or conspiring to commit, or acting as an accessory to, any act prohibited by this section.
(Amended by Stats. 2014, Ch. 54, Sec. 7. (SB 1461) Effective January 1, 2015.)"
An example of Diversion of Narcotics by a Pharmacy Technician While Working in a Pharmacy in California
It is useful to examine an actual case of a Pharmacy Technician working at a CVS Pharmacy in Gilroy, California who was caught diverting large amounts of narcotics..
AR was a Pharmacy Technician whose main job was to "track the delivery of various drugs" to the pharmacy in Gilroy, California.
An internal CVS audit at the pharmacy revealed that many thousands of narcotic pain pills were missing from inventory.
This loss was reported to the California Bureau of Narcotic Enforcement which began an investigation into the actions of AR.
AR admitted to a CVS loss prevention officer that instead of ensuring proper delivery of various narcotics to her pharmacy she was pilfering drugs to sell on the street and had indeed stolen some 40,000 Vicodin (Hydrocodone) over a period of 10 months in 2009.
A search warrant was then served on AR at her residence and the following items were seized:
1,134 Vicodin tablets
305 Diazepam (Valium)
212 Darvon
62 Ativan
9 Lidocaine Patches
AR was charged with 10 felonies (https://oag.ca.gov/news/press-releases/former-pharmacy-tech-and-husband-charged-embezzling-40000-vicodin-tablets-local)
5 individual felony counts of possession of a controlled substance with the intent to sell
4 counts of transporting a controlled substance
1 count of embezzlement
The criminal statutes violated included:
H & S (Health and Safety) Code 11352 – These felonies involved the sale and transportation and offer to sell controlled substances which were namely Darvon, Darvocet, Acetaminophen with codeine and Hydrocodone.
These controlled substances were valued at $400,000 and were supplied to AR's husband who was a drug dealer. He was charged with the same felonies for the sale and transportation and offer to sell controlled substances along with Felony violation of Section 496 (a) of the Penal code for receiving stolen property, to wit, pills that he knew were stolen and obtained by "extortion."
In another case in Florida, a Pharmacy Technician was fired by CVS after admitting to stealing 15,000 pills from 7 different CVS Pharmacies in Indiana. The medications stolen included narcotic pain killers, anti-anxiety pills and sleeping pills with a total value of more than $55,000.
Pharmacy practice in all states is regulated by state and federal laws and regulations especially regarding controlled substances. Pharmacy Technicians must be acutely aware at all times that they are required by law to adhere to the highest ethical and moral standards in order to avoid extreme criminal penalties that can end their careers and take away their freedom.
Guide on Getting Hired as a Pharmacy Technician
Ethical Issues in Pharmacy Tech
Pharmacy Technician Job Description
How to Specialize in IV Meds or Oncology as a Pharmacy Tech
5 Best PTCB (Pharmacy Technician Certification Board) Exam Study Guides
The Benefits of Acquiring a Pharmacy Technician License
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The Pharmacy Technician's Role in Drug Studies
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Learn how Nest's thermostat and smoke detector will share data with third-party devices and apps. The Google-owned Nest Labs is taking home automation to the next level, but also raising new security concerns.
Watch Jimmy the Robot strut his stuff. Intel showed off its 3D-printed programmable robot. It plans to sell the two-foot-tall robot for $1,600 in September.
Intel also has a few other innovations coming out later this year, including the RealSense 3D Camera. The camera in future laptops and tablets will be able to measure depth to create 3D models.


The reason you are here is because you are looking for the Buys something as grocery or clothes crossword clue answers and solutions which was last seen today August 15 2018, at the popular Daily Themed Crossword puzzle.
Already found the solution for Buys something as grocery or clothes? Click here to go back to the main post and find other answers Daily Themed Crossword August 15 2018 Answers.


This past Saturday, Disney Online announced the winner of its "Design a Fairy House Art Contest," which ran in February on the online world for girls, Disney Fairies Pixie Hollow (www.PixieHollow.com). The winning fairy house design, inspired by 15-year-old Zoe Periale from Frazier Park, Calif., was revealed during a special ceremony in the Pixie Hollow Garden at the Epcot's International Flower and Garden Festival. Zoe and her family were in attendance to celebrate the momentous occasion.
The winning house design was selected by DisneyToon Studios filmmakers, currently working on the upcoming "Tinker Bell and the Great Fairy Rescue" movie coming to Disney Blu-ray and DVD this fall. Director Brad Raymond and Producer Helen Kalafatic attended the celebration to personally congratulate the winner, meet with Tinker Bell fans and sign autographs.
A luncheon preceded the announcement. Zoe and her family, media and some Disney cast members and their families were also in attendance and were able to meet Tinker Bell and her friend Terence. Some of the cast member's daughters also created fairy houses that were on display during lunch.
Kris Allen shouted the famous words "I'm Going to Disney World!" immediately after being crowned the newest American Idol in the show's star-studded season finale on May 20, 2009 in Los Angeles.
Disney camera crews captured Allen's celebratory pronouncement on the Nokia Theatre stage mere moments after American Idol host Ryan Seacrest announced the champion's name to millions of viewers watching worldwide.
And with the same immediacy that has made the Disney spot one of the most beloved commercials of all-time, the newest "I'm Going to Disney World!" commercial aired on television within hours of the American Idol finale.
The American Idol champion's role in the newest "I'm Going to Disney World" commercial celebrates "The American Idol Experience," the new American Idol-themed attraction that had a February 2009 grand opening Disney's Hollywood Studios.
You can read all about The American Idol Experience in the current issue of Orlando Attractions Magazine.