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Well the sunsets are earlier and the realization that summer is coming to an end is haunting me.
I like the spring, love the summer, can tolerate the fall and despise the winter. The thought of snow, cold and shoveling is making me sad already.
I don't go by Labor Day as my guide to the last day of summer. No, I hold on to the bitter end and wait until the first day of Autumn shows up on the calendar.
This year, it's Saturday, September 22, 2018.
Although, a few weeks ago in the Northeast it was still in the high 80's and humid and as if someone flipped a switch, it became cool, breezy, raining and 57 degrees with a high of 68 degrees after Labor Day.
I didn't know what my Goodbye to Summer Tablescape would be and then one day while shopping in Pier 1, the best idea was right in front of me – Watermelons!
Many of you might remember my obsession with the vintage red truck cookie jar at Christmas.
Well, Pier 1 has a vintage red truck cookie jar filled with watermelons and a tray to match. That is all it took to get me started.
Watermelon happens to be my favorite fruit and I constantly buy them all summer long.
(Along with Friendly's "Wattamelon" ice cream roll).
So, it looks as if Watermelon is now the "2018 Goodbye to Summer" theme.
To prove my love of watermelons, I even have a "watermelon shaped" clutch bag.
So, after seeing the clutch bag, I know what you are thinking and yes, I have watermelon dishes (two different sets actually).
The set I am using today and another set that I use for dessert.
This is an additional watermelon serving bowl that I will be using on today's tablescape.
First, the tablecloth. I am going to use burlap for a neutral background.
Solid green napkins to pick up one of the shades of the rind from the dishes.
This time I placed the folded napkin under the salad plate and have just a small portion exposed. I want the focus to be just on the dishes.
The placemats can be nothing else than a woven slice of watermelon.
No charger plates because you wouldn't see the placemats and they are too cute to hide.
Now the dishes…The dinner and salad plates are exactly the same to this set and there is also a small salad bowl to match.
The dishes are ceramic with a white background with various sizes and shapes of sliced watermelon with shades of green and the deep pink of a ripe watermelon.
Just the color alone is refreshing.
Here is my second set of watermelon dishes that I use just for dessert.
The dessert plates are melamine for outdoor use and the pattern is similar to the other dishes. It has a white background with not only slices of a watermelon but a whole watermelon as well.
The serving bowl and dessert bowls are also ceramic and just too cute.
Even though the bowls and dishes are not part of the same collection, I think they look great together.
Glassware will be clear acrylic tumblers with a design of watermelon slices.
Later they will be filled with a watermelon beverage, mini wedges of watermelon and refreshing mint.
Flatware is brown to continue the neutral feeling.
Here it is, my new red vintage truck & watermelon cookie jar. I just love it.
The cookie jar truck has a lid piled high with watermelons.
(I am sorry I didn't buy this sooner so I could have displayed it in my kitchen the entire summer).
To give the tablescape some height, I am placing the truck on an inverted crate.
The platter is also a red truck with a cargo of watermelons and matches the cookie jar exactly. I will use this platter to serve watermelon slices.
I have a few table accents in mind.
The first one is a coaster that I picked up in a tiny, I guess you could call it a general store (NOT Cracker Barrel) at a road stop on the way upstate to see our son. It is a coaster with a design of a watermelon with a slice cut out and the caption reads "Summertime Favorite". They only had one, and I bought it anyway because it just struck me.
Since this is all I have and it is small, I will display it on a clear acrylic easel as I would a photo on the table.
My second table accent, (if you haven't already guessed), is my favorite item for the tablescapes and that would be salt and pepper shakers. They are ceramic slices of watermelon in the true deep tone of real watermelon.
A few years back, Kleenex introduced tissue boxes designed like fruits. Of course I bought the watermelon box and I thought I could re-purpose it once the tissues were gone, so I filled the box with artificial greenery and use it as a display next to fruit platters at summer gatherings.
Just like the Ferris Wheel from the "State Fair" post, I love conversation starters.
And a vase of sunflowers in a mason jar with rocks.
Sunflowers also scream "Summer" to me and this brings a pop of color to the table.
Now that the table is done…I wanted to make some watermelon "food items" along with slices of fresh watermelon and the first thing that came to my mind were watermelon cupcakes.
(Do you see how my mind goes to dessert first)?
I love these cupcakes because they not only have the layered colors of a watermelon slice with seeds, but the buttercream frosting is watermelon flavored (thank you, Kool-Aid).
They will look so cute on the table.
(Recipe for watermelon cupcakes at the end of the post).
Well, now that I had a watermelon dessert, I might as well make a complete Goodbye to Summer Lunch with some watermelon tucked in here and there and some of my favorite summer foods.
Shrimp salad roll – for those of us allergic to lobster.
Tomato, Watermelon & Feta skewers with mint & lime.
(recipe at the end of the post).
Watermelon cooler made with lemon sorbet.
Watermelon Italian Ice (store bought).
I could go on and make a watermelon cake, watermelon pizza and watermelon sorbet, but I don't want to get carried away. Maybe next summer.
NOTE: You won't believe what I came across while looking for the Bellini recipe, a recipe for a "watermelon sandwich".
See the surprise recipe I found at the end of the post!
Now my Goodbye to Summer lunch is ready.
Bob and I will enjoy this lunch as I count the days until summer once again.
(If anyone is interested, it is 272 days as of September 22, 2018).
to the first day of Summer.
Thank you for visiting my blog and letting me share my Watermelon Tablescape with all of you.
Until my next post, make everyday a celebration!
I decided to have a Watermelon Bellini after all, to send off Summer in style!
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Preheat the oven to 375º F. Place cupcakes liners to muffin pan.
Add in the sour cream and vanilla extract, mix by hand with spatula.
In a smaller bowl, combine the flour, baking powder and salt, gently mix with a spoon.
Gradually add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients, as if you were sifting in the flour. Fold in the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.
Add in the green food coloring, mix to incorporate.
Divide the batter among the cupcake liners, filling each 1/2 full.
Bake at 375º F for 5 minutes, then reduce heat to 350º will keeping the cupcakes in the oven and bake for 8-10 minutes or until a toothpick comes out clean when inserted into the center of a cupcake.
Allow the cupcakes to cool before adding the buttercream.
In a mixing bowl beat the butter and vegetable shortening with an electric mixer until smooth, about 2 minutes.
Add in 2 cups of powdered sugar, mix by hand with a spatula.
Add in more powdered sugar as you see fit, up to 2 more cups, mixing first by hand then with an electric mixer.
Add in the watermelon Kool-Aid powder and a small amount of red food coloring (to give the frosting a pinkish color), mixing one last time with an electric mixer.
Place the buttercream in a large piping bag fit with a 1M Wilton piping tip. Push the buttercream down into the bag. Pipe the buttercream onto the cupcakes, starting in the center of the cupcake, swirling out, and then swirling back into the center, progressively stacking the frosting as you get to the center.
Add mini chocolate chips on top of the buttercream.
No time for skewers? Gently toss the ingredients in a salad bowl, or dice the tomato, watermelon, and cheese into small cubes to serve as a fresh relish for grilled meats.
Boil 1-1/2 cups water in a medium saucepan and add shrimp. Reduce heat to medium and cook for 2-1/2 to 3 minutes, or until pink and just cooked (do not overcook).
Drain shrimp in a colander and rinse with cold water and allow to cool.
While shrimp are cooling, whisk together mayonnaise, lemon juice, dill weed and Old Bay Seasoning in a medium bowl. Cover and refrigerate until shrimp are ready to be added.
Peel and devein shrimp and cut in half (or chop, depending upon preference). Add shrimp, red onions and celery and stir well to coat with mayonnaise mixture. Cover and refrigerate for at least 1 hour before serving.
1. Using a vegetable peeler or metal cheese slicer, cut potatoes into very thin slices. Place in a large bowl; add ice water and salt. Soak for 30 minutes.
2. Drain potatoes; place on paper towels and pat dry. In a small bowl, combine the garlic powder, celery salt and pepper; set aside.
3. In an electric skillet, heat 1-1/2 in. of oil to 375°. Fry potatoes in batches for 3-4 minutes or until golden brown, stirring frequently.
4. Remove with a slotted spoon; drain on paper towels. Immediately sprinkle with seasoning mixture. Store in an airtight container.
In a food processor, blend watermelon, sorbet and lemon zest until very smooth. Stir in 1 1/2 cups cold water; cover and refrigerate until very cold. Serve over ice and garnish with watermelon wedges and mint.
Cut lime in half. Cut 1 half into wedges, and rub on rims of 8 (6-oz.) cocktail glasses; dip rims in coarse sugar to coat. Process frozen watermelon, 1 cup chilled sparkling wine, sugar, salt, and juice from remaining lime half in a blender until smooth. Pour mixture into prepared glasses; top off with additional sparkling wine. Garnish, if desired. Serve immediately.
**NOTE- Any summer melon will work. For a nonalcoholic option, replace the sparkling wine with sparkling white grape juice, sparkling cider, or club soda.
Just had to share this, the surprise recipe I found.
It looks as though I CAN have a Watermelon sandwich.
Crumble chilled goat cheese into a small bowl. Lightly mix cheese and chopped mint. Taste for seasoning and adjust with salt and pepper.
Cut bread into 8 small slices and drizzle with olive oil. Toast bread slices until golden brown and crispy on top. Let bread cool slightly.
Spread cheese mixture on the top of each slice of bread. Cut watermelon slices into fun shapes and layer watermelon on top of cheese. Lightly season the top of the sandwiches with salt and pepper. Serve at room temperature.
This entry was posted in Desserts, Salads, Seafood, Vegetables on September 22, 2018 by aries041158.
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I have to share this recipe with you. Whenever I am invited to a barbecue, everyone asks me to bring the same thing- my potato salad.
This has to be the easiest recipe around and it is always a crowd pleaser, so I wanted to share this with all of my members.
I have been making this potato salad over 20 years and I don't remember where I got the original recipe from. Of course, I have tweaked it a little here and there over the years (I couldn't help myself).
In my house, we have made it a tradition that this potato salad does not make an appearance until the 4th of July. After that, I make it the rest of the summer.
The recipe calls for 1 dz. hard boiled eggs, so make sure you check your eggs for freshness.
Check your eggs for signs of cracks. Since fresh eggs are harder to peel it is best if you purchase your eggs a week prior to boiling.
You can test the freshness of the eggs by placing them into a glass of water. The freshest eggs will lie on the bottom of the water on its side. As an egg ages the air pocket inside grows so your egg will start to stand up on end. An egg that floats to the top should be discarded.
If you try this recipe, PLEASE let me know what you think.
Mix mayo and vinegar together—Add salt, pepper, and sugar and mix thoroughly.
Add eggs (sliced) and fold all ingredients together.
(Best when chilled in the refrigerator for a few hours).
If you enjoy the posts, please spread the word and ask your family and friends to become members of DishingwithDiane.
Also, continue to send me your comments and emails, I LOVE hearing from you.
This entry was posted in Salads, Side Dishes on July 28, 2018 by aries041158.
I have been very, very busy the past few weeks so instead of sharing a tablescape today, I wanted to share some springtime recipes with all of you.
Spring has finally arrived here in the Northeast and it is glorious to finally have some nice weather. Spring makes me want to open all the windows and welcome in the fresh air. What a pleasure!
I am waiting for all the farmers markets and road stands to open. I love going to farm stands and buying fresh produce straight from the fields. Fresh is best and I want to support the local farmers.
I also buy all my organic herb plants from the farms. This year I am growing a larger herb garden than last year because it seems that I am constantly buying herbs in the grocery store only to have them last a few short days.
Last year we planted basil and parsley but this year I am branching out to add rosemary, sage and thyme.
As we all know I have a brown thumb (I killed the bamboo), so Bob will have to take over the garden. I will still be the chef.
To welcome spring and this lovely weather for the past few days, I decided to make a quick weeknight "Springtime Buffet" for Bob and I with some fresh veggies. Nothing fancy, just an ordinary night.
(Once you read the recipes, you will notice that they are all fairly easy).
I started with one of my favorite salads, an Italian caprese salad which is layers of alternating tomato slices with fresh mozzarella, basil, some olive oil and seasoned lightly with salt and pepper. I have this salad all spring and summer.
I made two additional salads for the table, one is a very refreshing carrot salad with pineapples and raisins.
I have been making this four ingredient salad for years. I can't even remember where I got the recipe from. When I visit my son, I have to remember to bring a container of carrot salad because it has always been a favorite of his. The secret is using fresh topped carrots and not the carrots pre-packaged in bags. Fresh carrots are so much sweeter.
The second salad was a tossed salad of mixed greens with the addition of radishes, cucumbers, fruit, nuts and cheese. I make my own salad dressing with lemon juice, mustard, mayonnaise, garlic & oil and I will include that recipe at the end of the post.
It is officially spring when I start using one of my favorite pieces for spring and summer. A galvanized wheelbarrow that I use for salad. Purchased last year in my home away from home, Pier 1.
It just puts me in the mood for gardening and springtime.
The main entree for this buffet was a vegetable quiche.
The quiche was filled with yellow squash, green zucchini, peppers, tomatoes, mushrooms and spinach. You can add any combination of veggies you want as long as you use the basic recipe. I change the filling all the time depending on what I have in the veggie bin.
I did not have enough time to "attempt" to make my own pie crust ( making homemade pie crust is not my specialty), so I used a frozen organic pie crust.
I always sprinkle a layer of fine bread crumbs on the bottom of the pie crust just in case your filling is too wet (the mushrooms give off liquid). The bread crumbs will prevent the crust from getting soggy.
I find the best bread crumbs for this job are the organic bread crumbs from Trader Joe's because they are extra fine.
Once our springtime buffet was complete, we enjoyed eating this meal outside on the patio. I just love when we can dine al fresco.
I hope that some of the recipes today inspired you to try something new.
Give them a try and find a new favorite, and enjoy the nice weather too!
Place the carrots in a large bowl and add the mayonnaise, pineapple, raisins, salt & pepper. Toss well and season to taste. Serve chilled or at room temp.
COOKS NOTE: I sprinkle a layer of fine breadcrumbs on the bottom of the pie crust in case your filling is too wet, it will prevent the crust from getting soggy.
COOKS NOTE: if you add spinach, buy frozen it's easier…thaw and squeeze out excess water. Break apart the spinach and add to the ingredients.
Hand whip eggs, half-and-half, mayonnaise, and flour in a medium-mixing bowl. Add the remaining ingredients. Pour into an unbaked 9-inch, deep-dish piecrust. Bake for 45 minutes to 1 hour 15 minutes or until top is golden brown.
Also, continue to send me your emails and comments, I LOVE hearing from you.
This entry was posted in Quiche, Salad Dressings, Salads on May 12, 2018 by aries041158.
I have been away from posting for quite a while and missed all of you. I was away because I had a lot of things going on at once. I had a wonderful few weeks with my son who was visiting during his vacation. We had a great time and we were out and about every day and I had no time to post.
For my husband and I, having our son home makes our home complete.
Also during my absence, I celebrated a milestone birthday and turned 60-years old!
I don't know where the years have gone and it seems the older I get, the quicker the years pass but I am very happy to celebrate this milestone birthday. My son was still home and having him celebrate my birthday with me was the best gift I could have ever received.
I apologize to those who wrote and wanted a new Easter tablescape. I promise you, you will have one next year. And I want to thank those who sent e-mails to see if I was okay when I hadn't posted. I was overwhelmed by your thoughtfulness.
The name of this post is "Memories of Grandma's Polenta Nights".
Some of you who have been members since DishingwithDiane began three years ago will remember the story I told about my grandmother and eating polenta with mushroom sauce off of her special pastry board. When Grandma called for "polenta night", you dropped everything and headed over to her house. No questions asked and there were no excuses not to show up. It was as sacred as going to church, you couldn't miss it.
Not too long ago, I went to lunch with some of my friends and we were talking about family traditions and I mentioned eating polenta off the board at Grandma's house. Some of my friends remembered the earlier post and some never heard the story.
For those of you who are not familiar, Polenta is cornmeal. Sort of like "Italian grits". The original polenta was cooked stove top, low and SLOW. And I mean slow. I remember my grandmother and Mom mixing the polenta in simmering water and salt for close to 45 minutes, then adding grated cheese and butter once it became thick and creamy.
Grandma even had a special spoon to turn the polenta and when I see this spoon in Italian specialty shops, it always makes me smile.
(A polenta spoon can be purchased online at Fante's Italian Market if interested. Their website is always fun to browse).
Thank God polenta now comes in an instant version that you only need to stir for less than 5 minutes, so I never bought myself the polenta spoon.
I find the best polenta to be "de la Estancia" brand.
Organic and "not gritty" at all, very creamy.
As I said before, when Grandma called and said it was "polenta night", everyone went over. Her wooden polenta board made a grand appearance at the table. It was huge and spanned the entire table. She had it stored all wrapped up in a clean bed sheet in her hallway closet. And after every use it was washed and oiled before putting it away for the next polenta night.
We all sat around the board at the dining room table and Grandma would spread the hot polenta out of her saucepan onto the board and top it with her famous mushroom sauce (very thick, almost like a Bolognese) and grated cheese. Everyone picked their spot and started to eat and talk and talk and talk.
As with any Italian family there was more than one conversation going on at a time- we got used to jumping in and out of conversations.
Polenta starts to get hard around the edges at room temperature and that was always the time that my cousins and I wanted to become creative and make a design in the polenta.
I can't tell you how many times we ate the polenta with the goal of making it look like the boot of Italy – never happened.
If Grandma had company for dinner outside the immediate family, she served the polenta in bowls with her sauce. Not nearly as much fun.
So after strolling down memory lane at the diner with my friends, I decided to make them polenta on the board so they could experience it first hand. Of course, I will set a place setting with bowls in case eating off the board is not what they had in mind.
I am serving the polenta with a favorite salad of mine, that both my grandmother and mother made all the time. It is so simple, delicious and refreshing – Orange and Fennel Salad.
Salad was always served in my house after the main meal, so I will be following that tradition with this luncheon as well.
My grandmother served fennel at the end of every meal (especially holidays) to aid with digestion, because God forbid you had heartburn or felt bloated after one of her meals, she would be insulted.
I add some fennel fronds and orange zest before serving for garnish. (olives & sliced red onion are optional).
I don't really have a specific recipe for this salad since I just toss it together, so I am printing the recipe at the end of the post from the website Memorie di Angelina with their link if you want to see step by step instructions with photos.
Every Italian meal has bread and I will serve this meal with homemade olive bread. Yes, I said homemade. We all know, I am not the baker but I am going to give this a try. I have to use the no knead bread recipe because homemade dough and I are not best friends – I added kalamata olives.
Usually I tell my guests what I am serving for a lunch in case there are food allergy concerns but this is a "surprise lunch" and I have other lunch options on stand by. I made my version of polenta with Grandma's mushroom sauce, but I added hot sausage for a little kick.
While purchasing all the ingredients for this luncheon, I was basking in the memories the polenta brought back to me. The days when all my family was still with us and we were laughing and eating.
Polenta, which was once thought of as a peasant meal, has now become quite popular in Italian restaurants.
I hope you try this recipe (with the instant polenta) and enjoy.
If you have any leftover polenta from the saucepan, spread it out onto parchment paper in a jelly roll pan as flat as possible. Once the polenta has hardened, cut rounds out of the polenta (with a wine glass or cookie cutter) and save them wrapped in wax paper in a container in the refrigerator. Perfect for any leftover sauce.
You can refrigerate for up to 5 days or store frozen for up to 3 months.
Fry the polenta slices the next morning in a 1/2 cup of olive oil in a large skillet on both sides until golden. Drain on paper towels.
Add a fried egg and you now have a polenta breakfast.
Since my last post about polenta three years ago, I have purchased my very own polenta board. (How I wish I had my grandmothers. I don't know what happened to that.) and I have polenta night on occasion and think of Grandma.
My polenta board is actually made to serve pizza but I have adapted it for polenta and it is also great to add some extra height to a buffet table.
If you decide to have a polenta dinner party with friends, make different sauces in addition to the mushroom sauce. You could have marinara or pesto sauce if your guests want a lighter sauce. The mushroom / sausage sauce is a bit heavy.
I want this tablescape to feel as if I was eating at a farmhouse in the hills of Tuscany. I am sure that it would be just a picnic table I would be eating on but I decided to start with one of my favorite tablecloths.
I am using a cream tablecloth with an olive branch design to transport us back to Italy.
I love anything with this design and I think that is one of the main reasons my kitchen has a Mediterranean theme.
The napkins are olive green and I am using wooden napkin rings with a sprig of fresh rosemary for an earthy touch.
Here is something new for me, NO placemats or chargers for this rustic table.
Just a salad dish and a pasta bowl. Pasta bowl for the polenta if you're not ready to eat off the board and a salad dish to enjoy my salad at the end of the meal. I wanted to make this meal exactly as Grandma did.
I do have the perfect dishes for this tablescape…It is very rare for me to purchase a square plate, but I saw these dishes and knew they would be a perfect addition to my Mediterranean kitchen.
The dishes are cream porcelain with a pattern of green and black olives. The pattern is part of the "Olive Branch" Dinnerware Collection and is manufactured by Lorren Home Trends. As an added bonus, the dishes are both microwave & dishwasher safe.
My only complaint with the set, is that the coffee cups are the size of demitasse cups and nothing you could use for morning coffee.
and my glassware will be clear stemless wine glasses.
And now for the star of the show…the polenta board. It also doubles as my centerpiece.
I just love this board. I found it while getting in some retail therapy and searching Google for a polenta board.
(I do my best shopping online late at night).
Before I used it, I washed it with a damp cloth and then oiled it with food grade mineral oil, that you can purchase in Bed, Bath & Beyond.
For my table accents, I am borrowing everyday items from my kitchen. Starting with olive branch salt and pepper shakers. As you all know by now, I LOVE to use salt & pepper shakers to carry a theme. It is an easy inexpensive accent that adds so much to the table.
The salt and pepper shakers are by Bonita Home and match the dinnerware in cream ceramic with the olive branch design.
Adding to the olive branch theme is a water pitcher that I bought in Sur La Table a few years back. Not the same manufacturer but it blends in perfectly.
You always have to shop your house first.
Some matching dish towels from the kitchen for any spills and now I am done.
Well almost... The polenta board tablescape may be complete but not the polenta board lunch.
In addition to the salad and homemade crusty olive bread, there is always room for dessert and I chose to make another Italian favorite- Olive Oil Orange Cake. I remember my parents eating this cake for breakfast with coffee.
It is close to a sponge cake and doesn't have a strong taste of olive oil at all. It has the hint of orange flavor and Bob tells me that it tastes like the filling of sfogliatelle pastry.
All my friends were good sports and ate off the board (made clean up a lot easier) and some are going to try this dish with their families. It is a lot of fun. Between the salad, bread, polenta and cake, this was the perfect meal.
(I set the table just in case bowls were preferred).
(Don't forget the recipes at the end of the post)!
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Heat oil in a large skillet over medium high heat. Add the onion, garlic and a pinch of salt and sauté for 5 minutes.
Add the sausage meat and brown.
Add another pinch of salt, pepper, red pepper flakes and ground fennel and mix well with the onion / sausage mixture. (Adjust spices to your liking).
Add the mushrooms and sauté until soft with a golden-brown color.
Add the wine and scrape up all the brown bits in the pan from the sausage.
Cook until wine has evaporated.
Add the 8 oz. can of unsalted tomato sauce and 2 tbsp. fresh minced parsley.
Stir the 1/4 cup broth with the 2 tsp. cornstarch until dissolved. Add the cornstarch and broth mixture to the skillet to thicken the sauce. OR * 1/2 cup heavy cream can be substituted for the cornstarch and broth mixture.
Lower the heat to simmer and cook for 10-15 minutes until the sauce is thickened to your liking. Taste for seasoning.
While the sauce is simmering, prepare your polenta according to package directions.
When the polenta is done add 3 tbsp. butter and 1 cup (or more) grated cheese. Mix well and then take off the heat.
Once the sauce is off the heat, add 2 more tbsp. butter and mix well.
Ladle the polenta into shallow bowls if you are not going to be using a polenta board and top with the sauce. Serve with additional cheese, if desired.
Prep the fennel: Trim the fennel bulbs top and bottom. If you're working with a larger, older fennel, particularly one that is spotted like this one, remove the outer layer. Now cut the bulb into quarters, then slice each quarter very thinly from top to bottom, making sure that each slice has a bit of the base, which will hold the slice together.
Prep the oranges: Trim them top and bottom, then take a paring knife and cut from top to bottom along the sides, between the pith (the bitter white stuff just under the peel) and the flesh. Once the orange is peeled, trim off as much of any remaining pith as you can, then slice the orange horizontally into thin, rounds.
Compose the salad: Arrange the fennel and orange slices decoratively on a serving plate (or, even better, on individual plates if you have the time). Season with salt and, if you like, freshly ground pepper. Garnish with the black olives if using and drizzle everything very generously with the olive oil. And for an elegant final touch, if you like, top with bits of fennel frond.
In a large bowl, combine flour, salt and yeast. Add water and stir until a shaggy dough forms. Add in chopped olives and gently mix in with your hands just enough to incorporate them . Cover bowl with plastic wrap, and let dough rise at room temperature for 10 hours (or overnight).
When you're ready to bake, preheat oven to 450ºF. Place a 4 qt. Dutch oven into the preheated oven, without lid, for 30 minutes.
While Dutch oven heats, turn risen dough onto a well-floured surface and form into a ball with floured hands, dust loaf lightly with flour. Cover dough loosely with plastic and let rest for 30 minutes. Then, with floured hands, carefully place loaf in preheated dutch oven.
With a very sharp knife, slit the top of the loaf in several places.
Cover Dutch oven with its lid and bake for 30 minutes. Remove cover and bake for 12 minutes more.
Remove loaf from Dutch oven and cool completely before slicing.
This entry was posted in All Occasion Tablescapes, Desserts, Salads, Sauces on April 22, 2018 by aries041158.
We had a mini heatwave here in the Northeast the past few days. The temperature went from very cool weather to being in the 90's in a matter of days.
Since the weather has been so unpredictable, I have had a late start planting my garden.
We finally bought our plants and they are all in the ground.
Now we wait for the first bounty.
I feel like my Dad when I plant a garden. He followed in the footsteps of his family and planted a vegetable garden every year. Back in Brooklyn, all the neighbors would share whatever vegetables they grew.
Sharing your garden bounty is always a nice part of summer.
Bob and I usually plant tomatoes, zucchini, bell peppers and some herbs.
This year I am increasing my herb plantings.
I don't know about you but it seems I am constantly buying herbs in the grocery store. I buy basil and within a day it turns brown. My parsley turns yellow almost immediately.
So I have decided that this year, is the year of the herb garden. I have added thyme, sage, dill, rosemary and tarragon to the usual parsley and basil.
While I was planting the herbs, I thought it would be great to make a quiche using a combination of herbs for a light brunch with a side salad. So I did some research for a new recipe and I found one for a "Crustless Herb Quiche". I want to share this recipe with you today. Very fast and very easy.
Along with the quiche I made a Baby Spinach Salad.
My take on an old classic.
The classic spinach salad minus the bacon, fresh mushrooms and croutons.
The right salad dressing means everything to enhance the flavor of a salad and I have had the good fortune to meet a wonderful fellow foodie named " Cucina Teresa" on one of my Facebook food groups who makes the perfect salad dressing.
Spinach salad calls for balsamic dressing and Cucina Teresa makes the best creamy balsamic salad dressing I have ever tasted. (which I highly recommend for this spinach salad recipe.) I just can't say enough about it. I know I sound like a walking advertisement, but it's that good.
I have included her ordering information after the "Recipe" section at the end of this post, in case you are interested in trying her dressing. You will not be disappointed.
Another salad for this brunch is one my mother made all the time with cucumbers from her garden.
Cucumbers with Sour Cream and Dill.
What better way to enjoy herb inspired food than on "herb" themed dishes. I have just the right set.
The dishes I am using for brunch are made by Certified International, designed by Susan Winget. I just love her work.
It is an earthenware dish with a cream background with designs of herbs, butterflies and bees in shades of blue, lilac, green and yellow with a brown rim. The name of the featured herb is on each plate.
I only bought the salad plates and mugs along with a few serving trays because I intended to only use this set on the patio, just for dessert and coffee/tea after dinner on summer nights.
The large serving tray is 14 X 14 and highlights lavender and chamomile alongside a birdcage and butterfly. The tray is cream and lilac with various shades of green and a brown rim.
The small serving tray is 11 x 5 and is cream and green with a brown rim. The word "herbs" is spelled out on the tray with a design in lilac, blue and green that features not only herbs and a butterfly, but a gardening tool as well.
The set comes with the most adorable tea pot, creamer and sugar bowl that caught my eye first. Both pieces have a cute butterfly attached to the lids.
The tea pot is a watering can with accents of lime green with a design of chamomile flowers (one of my favorite teas) and a butterfly on the lid.
The sugar bowl is a flower pot with accents of lime green with a floral and butterfly design, a butterfly on the lid and the message on the creamer says, "Plant your wishes".
The creamer is also a watering can, with accents of lime green and a similar floral and butterfly design and the message on the creamer says, " Hope for rain".
I am using the same burlap tablecloth that I used for Easter. I just love this tablecloth and find it is the perfect backdrop for a lot of my dish collections that feature garden themes.
You will be very surprised, but I am not using a cloth napkin. For this tablescape I am using a paper guest/dinner napkin and therefore no napkin rings. I found this napkin in a gift shop in Stony Brook, NY and it turns out that the napkin is also by Susan Winget. Somehow, I am drawn to her work everywhere I go.
Susan's work reminds me of two other designers that I admire, Susan Branch and Marjolein Bastin.
The napkin is cream with lovely branches of lavender and a few bees. Perfect for the dishes. Thinking about it now, I should have bought more than one package.
No placemats either for this tablescape, just my brown rattan chargers. Another natural earthy addition to go along with the theme. I suggest if you buy only one set of chargers, purchase brown rattan. They are very versatile.
I have a new flatware purchase that I bought for a different dish collection but thought that it would be perfect on this table. The flatware has wooden handles in the same shade of brown as the plate rim and they coordinate perfectly with the chargers.
No glassware, I am just using the matching mugs from the set. The mugs are over-sized and have a mint green handle and the same designs as the salad plates.
My centerpiece is all about gardening and I am using a wooden cream picket fence plant holder that was given to me back in the day when my son was still in grade school. The plant holder has hand painted designs of watering cans, birdhouses and flowers.
This planter is over 20 years old.
Close up of the hand painted designs.
I am filling the plant holder with an artificial Lavender plant (you know how I am with live plants and yes, after a good two years of tender loving care, I killed the bamboo. A story for another time).
Anyway, this lavender plant reminded me of the design on the napkins and matches the colors on the plate; and for $ 9.99 in Homegoods it was a great bargain.
I am adding a few garden tools, garden gloves and some packets of seeds to complete the centerpiece.
I just love the way the centerpiece turned out so I am leaving it on an end table in the living room for the entire summer (it was put together in five minutes).
For a little fun and a pop of color, I have added a packet of seeds to each place setting for decoration that can be used as a favor.
Favors do not have to be expensive. Just a little token as a reminder for your guests of the party, luncheon, dinner or gathering is enough.
This tablescape and centerpiece, reminds me of the visits Bob and I have made to a Lavender Farm in East Marion, NY called "Lavender by the Bay".
If you are ever on Long Island, NY and want to take a drive and see a gorgeous field of lavender, that is the place to go.
Together will the dried lavender, they also sell lavender products from sachets to lotions, including lavender honey (one of my favorites).
I hope this tablescape gave you some inspiration to try a new recipe for brunch, take a drive to a lavender farm or plant an herb garden of your own.
Good luck to anyone with a garden this year and I will keep you posted on the success of my garden.
Don't forget the recipes at the end of the post.
Preheat the oven to 350 degrees. Cook bacon in a medium skillet over medium heat, 3 minutes. Add onion and cook, stirring frequently, until soft, about 15 minutes. Stir in herbs and remove from heat.
Spray a 9-inch glass pie dish with cooking spray. Arrange onion-herb mixture in dish. Whisk together eggs and milk; season with salt and pepper. Pour into dish and dot with goat cheese. Bake until set and golden brown, about 30 minutes.
I use a creamy balsamic vinaigrette for this salad.
All ingredients can be adjusted to your liking.
Cook pasta according to package instructions, drain. Set aside.
In a large bowl toss together pasta, spinach, strawberries, mandarin oranges, walnuts, mozzarella pearls, cucumbers, red onions, scallions, sliced egg and tomatoes. Mix well.
Just before serving pour dressing over salad, toss, add some fresh basil and serve.
Add cucumbers, and toss to coat. Garnish with more dill, if desired.
The Cucina Teresa website is under construction at the moment but you can inbox her facebook page, "Cucina Teresa" and she will give you prices and directions on how to send payment for this fantastic product.
This entry was posted in All Occasion Tablescapes, Quiche, Salads, Side Dishes on June 17, 2017 by aries041158.


My Lai and Moral Injury. This symposium featured presentations by members of USA's faculty and remarks by Jennifer Haytock, Professor and Chair of English at SUNY Brockport. An afternoon panel featured veterans of the Vietnam and more recent conflicts.
Martin Parsons, Former Director of the Research Centre for Evacuee and War Child Studies at the University of Reading, spoke about his groundbreaking work studying the trauma of war as it affects children. While visiting USA, he also sat down with Steve Trout to record a podcast for the War & Memory podcast series.
Douglas Bristol, Jr., Professor of History at the University of Southern Mississippi and its Dale Center for the Study of War and Society spoke about his book, "Integrating the US Military: Race, Gender, and Sexuality since World War II." While visiting USA, he also sat down with Susan McCready to record a podcast for the War & Memory podcast series.
France and the Memory of the Great War. This Interdisciplinary Conference featured a keynote address by Annette Becker, Université Paris Ouest Nanterre la Défense. Consult the program and view photos here.
Bradley Prager, of the University of Missouri gave the keynote at the symposium "The Holocaust in Memory and History" on September 7. This daylong event intersected with this year's Common Read/Common World selection, Art Spiegelman's The Complete Maus and was made possible by funding from the Mémorial de la Shoah.
Andrew Wies, Charles W. Moorman Distinguished Professor of History at the University of Southern Mississippi, addressed a symposium that also featured USA Faculty, members of the Mobile South Asian community, and Vietnam veterans.
Benjamin Cloyd, author of Haunted by Atrocity, gave the keynote address in a daylong symposium featuring talks by USA Faculty members Mel McIven and Elizabeth Richards-Rivenbark and Carol Ellis, Director of the McCall Rare Book and Manuscript Library.
Nimrod Frazer spoke on November 4 about his 2014 book, Send the Alabamians: World War I Fighters in the Rainbow Division.
John Morrow (University of Georgia) spoke on September 7, 2014 about his book, Harlem's Rattlers, and the Great War, The Undaunted 369th Regiment and the Quest for African-American Equality (co-authored with Jeffrey T. Sammons).
War, Memory, and Gender, an international conference, co-hosted by the University of South Alabama Gender Studies Program, featured keynote address by Jennifer Haytock (SUNY-Brockport) and a panel discussion with women military veterans. The conference addressed multiple conflicts and nationalities from the perspectives of multiple disciplines. March 27-29, 2014.
On March 6, 2013, noted literary critic and cultural historian Philip Beidler (University of Alabama) gave an interdisciplinary presentation titled "The Vietnam War, American Remembering, and the Measure of Sacrifice, Fifty Years Later."
In the Pacific: The World War II Journal and Photography of David Dejarnette edited by Sarah Dejarnette Caldwell, 2013.
Robert Rook (Towson University) gave the inaugural lecture for the Center for the Study of War and Memory on November 15, 2012. He spoke on "War, Memory, and Globalization: North Korea and Arab War Commemorations."


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Peter Mørch Christian Zacho (31. marts 1843 på gården Pederstrup ved Grenaa – 19. marts 1913 i Hellerup) var en dansk landskabsmaler.

Christian Zachos forældre var gårdejer Rasmus Zacho (1794 – 1885) og Marie født Mønsted (1801 – 1891). Som dreng viste han stor lyst til at tegne, og efter sin konfirmation kom han til Aarhus, hvor han gennemgik malerlære samtidig med, at han tegnede under dyremaleren Emmerik Høegh-Guldberg, som opmuntrede ham til alvorlige studier og medgav ham en anbefaling til professor G.F. Hetsch, da han efter at være blevet svend rejste til København for at søge videre uddannelse. Hos Hetsch tegnede Zacho da en tid, indtil han 1862 blev elev af Kunstakademiet; samtidig med, at han gennemgik dette, malede han under Janus la Cour. Senere blev han elev af P.C. Skovgaard, i hvis hus han levede fire år og nød godt af den store mesters vejledning.

I 1865 debuterede han på Charlottenborg med En Septemberdag, hvortil studierne ligesom til de fleste andre billeder, han udførte indtil 1872, var gjorte i Jylland; senere arbejdede han med forkærlighed på Sjælland, Møen og Bornholm. Alt tidlig viste han, navnlig i skovpartier, betydelig evne i retning af klarhed i skildringen og herredømme over formen; han valgte sine motiver med smag og forstod som få af sine jævnaldrende at begrænse og afrunde dem således, at det væsentlige tilstrækkelig fremhævedes, medens enkelthederne dog fuldt ud kom til deres ret. Hans tegning af terrænets linjer og af træformerne var sikker og elegant, farven klar og harmonisk og foredraget, om end undertiden noget spidst, dog i reglen livligt og følelsesfuldt. Højest vurderedes de billeder, hvori han skildrede den glade løvspringstid i skoven, hvor bækken skyder sig frem under de solbeskinnede trækroner.

I 1871 fik Zacho Den Sødringske Opmuntringspræmie, 1872 var han i Italien og i de følgende år flere gange i Frankrig. Somrene tilbragte han med studierejser, der strakte sig helt ned til Pyrenæerne; om vinteren malede han under Léon Bonnat. her og under samlivet med andre betydelige kunstnere kom han under stærk indflydelse af den moderne franske naturbetragtning og udtryksmåde og udviklede sig betydelig som tekniker, fik større kraft og glans i farven, mere bredde i foredraget. Efter hjemkommen til Danmark tilsluttede han sig kredsen af nytænkende litterater og billedkunstnere, der mødtes i foreningen Bogstaveligheden. I 1881 købtes til Statens Samling hans pragtfulde Den første Sne, i 1884 fik han udstillingsmedaljen for Et stille Vand i Dyrehaven; flere gange opnåede han rejsestipendium fra Akademiet og udfoldede stadig en rig og meget påskønnet produktion; 1891 rejste han atter i Frankrig med Det anckerske Legat; samme år fik han hædrende omtale ved jubilæumsudstillingen i Wien. Titel af professor fik han 1897.

15. maj 1884 havde han ægtet Cathrine Mathilde Marstrand (født 1858), datter af dampmøller Troels Marstrand og dennes 1. hustru Caroline født Carlsen.

Kilder
 Artiklen om Christian Zacho i DBL

Eksterne henvisninger

Malere fra Danmark
Landskabsmalere
Danskere i 1800-tallet
Danskere i 1900-tallet
Personer fra Grenaa
Modtagere af Eckersberg Medaillen
Modtagere af Thorvaldsen Medaillen
Personer i Dansk Biografisk Leksikon
Personer i Kraks Blå Bog (afdøde)

redpajama_set_name: RedPajamaWikipedia


This dress is a bit like "plaid goes on a Summer Holiday". I always think of checks as winter thing, but by turning it on it's side so it's stripy and using bright colours this is the perfect dress for Spring, Summer and into Autumn as well.
I'd wear it with coloured tights while the weather is chilly and then in Summer it would be all Hasbeens and big sunglasses.
This is half price in the Lindy Bop sale right now, so the popular sizes are going fast. If they still have yours, snap it up fast!


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Q: Using ESP32 as a wifi/bluetooth modem? I'm would like to make a connection between a ESP32 and a Allwinner A20 CPU in which the ESP32 would provide the Wifi/Bluetooth connectivity for the rest of the system.
They both mention i2c, spi and SDIO in their datasheets.

*

*Which one of those would be considered the a best practice?

*Are the additional protocols that could be taken into account?

A: There are a few reasons why the A20/ESP32 aren't the optimal approach:

*

*All those buses has a master and slave side. The ESP32 is a full blown programmable microcontroller which one would run user code on. As such it primary function is to be a master. You need to make sure ESP32 supports the slave side.

*If the ESP32 is capable of being run as a slave, it will need a custom kernel driver on the Linux side to be able to provide the same userspace API that the "dumb" devices do.

Otherwise, choosing the correct protocol is mainly a question of data throughput and availability of Linux driver support.

redpajama_set_name: RedPajamaStackExchange


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Survivor recalls great 1928 hurricane
Our Sept. 15 column marked the 83rd anniversary of the great 1928 hurricane. Eighty-three years is a long time, and in recent years, we've concluded that the years had caught up with just about anyone who was there.
Then we got a call from Hager Lowe, 87, of Clewiston.
On Sept. 16. 1928, Lowe was 4. He lived in a four-bedroom house in South Bay with his parents and three older siblings, the oldest 11.
"I remember this much," he said recently. "Daddy talking to mother and saying, 'Dorothy, we need to go. There's a big wind coming toward us.' Daddy told mother, 'Get some clothes and stuff and let's get on that barge.'"
Hoffman Construction was helping build State Road 80 between Belle Glade and Clewiston. It had a giant quarterboat where workers ate and slept. Nearly 200 residents piled onto it — including the Lowes, who got into one of the boat's closed structures.
"I do not remember the wind," Lowe said. "Evidently I went to sleep. The next morning, there were four 2-inch (steel) cables holding it at the corner. Two of them were broken. That's how much that boat rocked."
All of the Lowes would survive.
"I remember the next day, going back to the house. Except there wasn't a house no more. Next thing I remember was three or four months later, my dad putting a roof on a new house."
Lowe went on to serve in World War II and Korea, then worked a laundry route and was a warehouse supervisor for U.S. Sugar.
Charles Ashton "Mutt" Thomas, who died in 1994, and whose wife was Hager Lowe's cousin, was 13 when the storm drowned his mother and five siblings. Mutt floated for 10 miles.
Hager Lowe and his wife of 64 years, Wilda, lived for decades in a stucco house in Clewiston. She died in March.
Wilda was a painter, Hager said, and strictly from his descriptions, painted a portrait of the storm and another of the barge. He said they were eerily accurate.
About six years ago, Lowe said, three survivors gathered in Clewiston. He said he's pretty sure he's the last one standing.
"I'm living on borrowed time now," he said. "I have no squawk coming."
He said no one asks him about the storm. That was long ago.
Hager Lowe's wife, Wilda, who died in March, painted two portraits showing scenes from the great 1928 hurricane, based on her husband's descriptions. Lowe, of Clewiston, was 4 years old when the storm struck. (Photo courtesy of the Lowe family)
This week in history: Delray Medical Center opens
This week in history: Delray Beach incorporated

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In Part-1 of this two-part series, we explored supply chain enhancements in Dynamics 365 for Operations.
This time, we will explore new capabilities in warehousing and the Dynamics 365 for Operations mobile app.
As Microsoft describes the Warehousing module of Dynamics 365 for Operations, you can:
"Automate your warehouse processes to reduce operational costs. With Microsoft ERP, your warehouse managers can better control their put-away, quality-control, and picking operations. And, with a flexible workflow engine, they can rapidly respond to changing business needs."
Let us explore what all these capabilities looks like, in detail.
Warehouse enhancements for high-volume distribution centers
Several enhancements have been made to enhance the productivity of warehouse workers by adding flexibility and effectiveness to operations after work has been created. Additions to the packing station functionality include the ability to:
Create work after packing. This is important when there are additional processes after manual packing (such as palletizing, quality inspection, consolidation of shipments, or changes to loading docks). These steps can now be modelled with separate work steps in the warehouse management solution for Dynamics 365 for Operations.
Group containers. This allows multiple packages to be grouped into one container or license plate. For example, an eCommerce operator can group 100 individual packets into one container that can be further processed (moved, staged, loaded) by just scanning one barcode (license plate) for the grouped container.
Create a release policy for packed containers. The creation of work that's triggered by container release can be automated or manual. When it's automatic, work is generated at container closure using the location directive and work template framework. A manual release empowers the packer to decide when the work should be generated - for a single container or for a group of containers. This feature reduces the risk of picking and moving closed containers that aren't yet ready to be moved from the packing station. It allows for non-system steered grouped release.
Also, support has been added for short-pick processes, and when an associate wants to fulfil an order with an item that is available elsewhere. It's possible to use an automatic re-allocation process, which uses location directives to retrieve. Alternatively, when manual re-allocation is used, a list of the locations with the relevant item is shown on the mobile device, allowing the warehouse worker to choose a source location. These two methods can be set individually or combined as a single command on the warehouse worker menu.
It is now possible to move inventory that has work associated to it. This can be useful if, for example, a worker wants to clear some inbound dock space and move registered pallets that are waiting to be put away to another inbound location. The dock is cleared and can receive an additional load of goods, and the inventory that's been moved is updated with new put-away information.
You can also merge license plates that have outbound work associated with them. For example, when a pick has been broken into several pieces of work, it can be useful to allow the license plates to be merged after they are delivered at the staging location.
It is now possible to freeze work at the line level instead of at the header level, so workers can fulfil the pick lines that aren't frozen by demand replenishment. This feature allows a wholesaler with large sales orders or a retailer with large replenishment transfer orders to allow the picking work to start on all lines that are not subject to replenishment work enabling parallel completion of the picking and replenishment work.
Work can now be cancelled using the mobile device, with or without demand replenishment. Previously, this process was only possible using the rich client.
Warehouse operation enhancements
Enhancements for warehouse operations include:
Support for container types in inbound processing. You may use different container types in the warehouse to control storage optimization and other processes. The new Container Type entity uses the physical characteristics of the container types. You can now associate license plates with a specific container type and use location stocking limits. For example, you can control how many pallets (or other container types) you allow at a specific location. Container types have also been added to unit sequence groups to add default container types for the receiving process. Container types can be used with inbound and outbound location directives, and on the inventory-on-hand view to identify how many container types are currently stored.
Reverse ship confirmation is enabled for all source documents, as well as the cancellation of packing slips and product receipts. In a warehouse, it's important to be able to handle late changes; for example, some goods might be damaged making shipment impossible, or a customer wants to cancel or change an order. Dynamics 365 for Operations supports the ability to reverse a shipment, allowing for cancellation of a packing slip that can later be updated with correct quantities. Similarly, on the inbound flow it's possible to cancel product receipts so that an updated version can be created.
Support for receipt and put-away of pallets containing mixed items. It is now possible to receive and register a "mixed" pallet, with different items on one pallet that relate to one or several purchase orders or lines. All registrations can be summarized into one target license plate. This process is enabled though the warehouse mobile device. For example, when the mixed pallet arrives, the receiving clerk identifies the items and the quantities before the pallet is moved to dedicated put-away locations; those locations are identified by work templates and location directives. If the put-away locations are spread over several items with fixed locations, this feature creates as many work lines as there are different items on the pallet. Thus, registering and put-away of the received mixed items pallets is faster and more flexible.
Additional warehouse support in manufacturing
This release introduces new workflows for the handheld mobile device, which enable you to:
Use a handheld device to register empty Kanban through scan of the Kanban card. When an empty scan is registered, a new Kanban is created for replenishment.
Register material consumption of unreserved batches and serial numbers from both license plate and non-license plate controlled locations. The registered material will be posted against the production order in the Production picking list journal.
Enable withdrawal Kanban for warehouse processes
Support will be added for the withdrawal Kanban in production to replenish material on the production floor for lean, discrete, and process manufacturing. This will make it possible to release work for Kanban picking for the withdrawal Kanban, so that items can be picked from non-fixed locations in the warehouse.
Advanced warehousing in retail
This functionality will let retailers use the advanced warehouse management solution in their stores. Stores can be modelled as advanced warehouses so it is possible to take advantage of all the advanced warehouse functionality, including hand-held solutions. In addition, all current retail store inventory processes and any point-of-sale (POS) process that creates or updates inventory transactions has been updated to work with the specific requirements for advanced warehouses.
POS inventory lookup in a Dynamics 365 for Operations Warehousing-enabled store shows the available quantities across other stores and warehouses.
Process a product receipt for a purchase order in POS for a Warehousing-enabled store and items, which makes it easy to select locations and receive into and enter the license plate to auto populate receiving lines.
Process a product receipt for a transfer order in POS for a Warehousing-enabled store and items, which makes it easy to select locations and receive into and enter the license plate to auto populate receiving lines.
Process a shipment of products from the Warehousing-enabled store and items, which allows you to select locations to ship from, as well as ignore license plate and inventory status.
Cross-docking from production to transfer orders
A new option for cross docking from a production or batch order to released transfer orders is upcoming. This is relevant in manufacturing if the material produced is immediately transferred to remote warehouses and distribution centers, and not stored at the production site. A work policy will be used to query for cross-docking opportunities. This will include the product and the location for the produced goods.
Warehouse work policies (released in D365)
The new warehouse work policy is applicable for specific locations and products.
Typically, warehouse work for finished goods put-away and co-products and by-products put-away is created when a production order is reported as finished. By using the new warehouse work policy, you have the flexibility to control whether warehouse work needs to be created for finished goods put-away and co-products and by-products put away. For example, this can be useful if the finished goods from one production area are reported to a location where the goods are later consumed.
Warehouse work for raw material picking is typically created when releasing a production or batch order. By using the new warehouse work policy, you have the flexibility to control whether warehouse work for raw material picking needs to be created. This can be useful if, for example, the material consumed by production is received directly where it is consumed.
Microsoft's Warehouse Management home page, provides more details
New Dynamics 365 for Operations mobile app
We can now design mobile experiences to enable your users to stay productive while on the move. The mobile approach allows you to reuse business logic and modelling from the product while enabling rich offline and mobile interactions, and an easy-to-use designer experience.
Dynamics 365 for Operations brings support for a mobile phone app (to be available on iTunes App Store for iPhones, Google Play Store for Android phones, and Windows Store for Window phones).
Developers can create simplified forms in Microsoft Visual Studio and then design mobile pages that expose this functionality. This mobile solution makes it easy to change the forms and mobile app definitions in order to include customizations made to the product.
Mobility and modern user experience
Retailers will benefit from leveraging a POS application that is built on a state of the art, cloud engineered, secure, and flexible architecture, designed and optimized to run on different form factors, and across Windows, iOS, and Android.
Key capabilities expected:
A single, universal POS application that is designed to run on phones, tablets, and PCs based on Universal Windows Platform.
Consistent user experiences, including common navigation, recognizable patterns, and intuitive interactions with a responsive and consistent shell.
Rich functional capabilities that are optimized for touch and keyboard experiences.
An iOS application for phones and tablets.
Centrally managed and targeted for stores, registers, or specific users.
A user interface to match unique processes and the ability to define specific layouts for specific layout sizes targeted for specific devices.
The ability to allow retailers to ensure that the aesthetics resonate and communicates a unique brand.
Simple and easy deployment (self-serve).
Configurability to connect to Microsoft Cloud or Retail Store Server.
Mobile in production operations
The mobile app for production will make it possible to start, complete, or cancel production activities or operations on a mobile device. It can also be used to handle units on the shop floor or in the warehouse by scanning the bar code of the attached labels, such as license plates. Based on the scan results, the app will show related information which would enable warehouse personnel on the move to make informed decision using right information available on time.
New mobile warehouse app
An application is expected that will allow handheld mobile devices to run warehouse operations connected to Dynamics 365 for Operations without installing the Warehouse Mobile Devices portal.
The app will use the existing business logic for handheld devices to run warehouse operations, but it will have a new simplified responsive user interface that dynamically scales to the screen size and resolution of the handheld device. It will also be possible to show a company logo on the log-in screen and product pictures as part of the warehouse operations.


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November 8, 2019 by MLF & FLW Communications
UPDATE: November 8, 2019 (Tulsa, Okla.) Major League Fishing (MLF) announced today that the acquisition of Fishing League Worldwide (FLW) has closed. This agreement brings together the league behind the no-entry-fee Bass Pro Tour and the largest grassroots organization in the world. MLFLW, LLC (the newly created entity that purchased the assets of FLW) is owned 100% by Major League Fishing, LLC, which in turn is owned 50% by The Outdoor Channel, Inc., and 50% by Pro Bass Tour (PBT).
MLF previously announced an expanded 2020 schedule for the FLW Series and Bass Fishing League (BFL), including reduced entry fees for both. The FLW Pro Circuit (formerly FLW Tour) will include expanded digital and linear television coverage throughout the 2020 season as a result of this acquisition, as well as offer anglers a path to the Bass Pro Tour.
For additional details about this acquisition, visit MajorLeagueFishing.com and FLWFishing.com.
Tags: flw -major-league-fishing mlf-flw-communications press-release
Choo Choo Division Kicks off at Lake Guntersville
According to pro Casey Martin, who once won a BFL on Guntersville with a whopping 40 pounds, 11 ounces, it's not unreasonable to expect a mid- or upper 20s bag to win this time. READ MORE »
Top 10 Patterns from Lake Cumberland
Smallmouths dominated at the 2019 Costa FLW Series Championship on Lake Cumberland. Oklahoma's Andrew Upshaw led the way with brown bass caught on a jig and a Ned rig on bluff bank transitions in the reservoir's lower end. Behind him, only a couple of pros hedged their bets on targeting largemouths. The rest fished for smallies and considered green bass to be bonus fish and spotted bass to be limit fillers on the tough days. READ MORE »
Lake Cumberland Top 10 Baits
by Curtis Niedermier and Rob Matsuura
In classic Southern smallmouth fashion, crankbaits and jigs dominated the top 10 at Lake Cumberland during the 2019 Costa FLW Series Championship. The only exceptions were a few finesse baits and the tackle used by two pros who targeted largemouths. Here's what worked. READ MORE »
Allison Comes from Behind on Cumberland
By catching four quality smallmouth bass on the final day of the Costa FLW Series Championship on Lake Cumberland, Missourian Chad Allison was able to come back from 10th place and win the co-angler division, earning more than $30,000. READ MORE »


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Munich (2005 film) - Wikipedia
en.wikipedia.org/wiki/Munich_(2005_film)
Munich is a 2005 historical action thriller film produced and directed by Steven Spielberg, co-written by Tony Kushner and Eric Roth.It is based on the 1984 book Vengeance by George Jonas, an account of Operation Wrath of God, the Israeli government's secret retaliation against the Palestine Liberation Organization after the Munich massacre at the 1972 Summer Olympics.
Based on: Vengeance, by George Jonas
Produced by: Steven Spielberg, Kathleen Kennedy, Barry Mendel, Colin Wilson
Directed by: Steven Spielberg
Screenplay by: Tony Kushner, Eric Roth
A Star Is Born (2018 film) - Wikipedia
en.wikipedia.org/wiki/Jackson_Maine
A Star Is Born is a 2018 American musical romantic drama film produced and directed by Bradley Cooper (in his directorial debut) and written by Cooper, Eric Roth and Will Fetters. It stars Cooper, Lady Gaga , Dave Chappelle , Andrew Dice Clay , and Sam Elliott , and follows a hard-drinking musician (Cooper) who discovers and falls in love with ...
Budget: $36 million
Release date: August 31, 2018 (Venice), October 5, 2018 (United States)
Produced by: Bill Gerber, Jon Peters, Bradley Cooper, Todd Phillips, Lynette Howell Taylor
Starring: Bradley Cooper, Lady Gaga, Andrew Dice Clay, Dave Chappelle, Sam Elliott
en.wikipedia.org/wiki/Forrest_Gump;
Forrest Gump is a 1994 American romantic comedy-drama film directed by Robert Zemeckis and written by Eric Roth.It is based on the 1986 novel of the same name by Winston Groom and stars Tom Hanks, Robin Wright, Gary Sinise, Mykelti Williamson and Sally Field.
Based on: Forrest Gump, by Winston Groom
Produced by: Wendy Finerman, Steve Tisch, Steve Starkey
Screenplay by: Eric Roth
Eric Roth Height Net Worth, Measurements, Height, Age, Weight
mycelebritybio.com/eric-roth-height
Eric Roth is a professional Screenwriter and he is born on New York, New York, United States. Scroll below and check our most recent updates about Eric Roth Height, Weight and Body Measurements. We don't have much information about he 's past relationship and any previous engaged. Eric Roth height 5 Feet 11 Inches and Weight 75 KG right now ...
List of accolades received by A Star Is Born (2018 film ...
en.wikipedia.org/wiki/List_of_accolades_received...
A Star Is Born is a 2018 American musical romantic drama film produced and directed by Bradley Cooper (in his directorial debut) and written by Eric Roth, Cooper and Will Fetters. A remake of the 1937 film of the same name , it stars Cooper, Lady Gaga , Andrew Dice Clay , Dave Chappelle , and Sam Elliott , and follows a hard-drinking musician ...
Nominations: 282
Roth, Eric 1945- [WorldCat Identities]
Roth, Eric 1945- ... Susan Sargent is a 2002 winner of the Artist of the Year Licensing Award whose brightly colored, quality home furnishings and accessories can be ...
Eric Roth Net Worth, Measurements, Height, Age, Weight
mycelebritybio.com/eric-roth
Eric Roth Biography, Height, Weight, Age, Measurements, Net Worth, Family, Wiki & much more! Eric Roth was born on New York, New York, United States 22 Mar 1945 in and her current age 75 years 2 months 21 days . Eric Roth Weight 75 KG and height 5 Feet 11 Inches. he is an Screenwriter in United States. Her born home city of New York, New York,
Roth (surname) - Wikipedia
en.wikipedia.org/wiki/Róth
Ed Roth (1932–2001), American artist and cartoonist; Eli Roth (born 1972), American film director, producer, writer and actor; Emery Roth (1871–1948), Hungarian-American architect; Eric Roth (born 1945), American screenwriter; Erich Roth (SS officer) (born 1910 in Auschwitz – executed 1947 in Yugoslavia for war crimes), Nazi SS and Gestapo officer
www.worldcat.org/identities/lccn-no00-006333
Roth, Eric 1945- ... Most widely held works by Eric Roth ... "Seasoned musician Jackson Maine discovers and falls in love with struggling artist Ally. She has given ...
Zlatni globus za najbolji scenario - Wikipedia
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Zlatni globus za najbolji scenario je jedna od nagrada koje dodjeljuje Hollywood Foreign Press Association ... Forrest Gump – Eric Roth ... The Artist: Michel ...
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The European Union imposed sanctions on Iran's Intelligence Service along with two of its staff after blacklisting them on the EU terrorist list for assassination plots in Europe, according to Denmark's Foreign Minister Anders Samuelsen and EU diplomats updating the media on the issue.
The move follows efforts by Denmark and France to marshal a EU-wide response to the Iranian regime's terror plots in France and Denmark late last year.
"EU just agreed to enact sanctions against an Iranian Intelligence Service for its assassination plots on European soil. Strong signal from the EU that we will not accept such behavior in Europe," said Denmark's FM Anders Samuelsen.
The Danish Foreign Ministry named two individuals as Saeid Hashemi Moghadam, the deputy minister and director general of intelligence, and Assadollah Asadi, a Vienna-based diplomat involved in terror plots against the grand gathering of Iranian opposition in Paris on June 30 last year. Their names are set to appear officially in the EU's Official Journal on Wednesday.
Reuters reported that the decision to freeze the financial assets belonging to the Iranian regime's intelligence unit and the two individuals comes after Denmark suspected the regime intelligence service of carrying out an assassination plot on its soil.
In addition, France had earlier said there was no doubt the Iranian intelligence ministry was behind the failed attack in Paris. EU officials said the decision was taken without debate at an unrelated meeting of Europe ministers in Brussels and the asset freeze comes into effect on Wednesday.
The Netherlands also accused Iran of two killings on its soil and joined France and Denmark in charging Tehran of plotting other attacks in Europe.
In its July 2017 report, Germany's Federal Office for the Protection of the Constitution (BfV) announced: "The official headquarters of the Ministry of Intelligence at the Iranian Embassy in Berlin has an important role in the secret service's reconnaissance. In addition to conducting independent intelligence operations, this headquarters supports activities conducted by the Ministry of Intelligence in Tehran. These operations are mainly against targets in Germany and, in some cases, against individuals or facilities in other European countries," according to a Statement by the Iranian Opposition (the National Council of Resistance of Iran, NCRI).
Taking advantage of the appeasement policy of some western countries, the Iranian regime has in recent years deployed a large number of its agents and mercenaries under different titles in Europe, the United States and Canada in pursuit of its espionage and terrorist objectives.
The Mullahs' Supreme National Security Council, IRGC & Quds Force, MOIS, Foreign Ministry and Embassies are all part of Iran Regime's Terrorist Network.
According to the European Union's declaration of April 29, 1997, the member states should refrain from issuing visas to the mullahs' intelligence agents, and the Iranian regime's agents and mercenaries on European soil should be expelled; In addition, meetings of European officials with the regime at ministerial level should be stopped.


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Радивоје Митровић (Медошевац, 27. јул 1946) био је свештеник у Вранићу од 26. октобра 1969. године до пензионисања 1. новембра 2009. године.

Биографија

Рођен је у Медошевцу код Лазаревца, од оца Драгослава и мајке Катарине. Школовао се у Београду. Завршио је Српску православну богословију Светог Саве и Православни богословски факултет 1982. године. Исте године апсолвирао је на Филозофском факултету, на Одељењу за историју.

Рукоположен је и постављен за свештеника у Вранићу 26. октобра 1969. године. Чин протојереја-ставрофора добио је 2002. године а 2009. године је одликован правом ношења напрсног крста, од стране епископа шумадијског Господина Јована.

Више пута је одликован од друштвених и културних институција општине Барајево: Плакетом за лични допринос оснивању црквене ризнице у Вранићу, Сребрним печатом Правитељствујушчег совјета српског, Плакетом Центра за културу Барајево и Захвалницом Удружења потомака ратника од 1912—1918. године.

Допринос духовном и културном животу Вранића

Захваљујући великом труду, знању и посвећености Радивоја Митровића, Вранић је добио јединствени црквени комплекс који представља сведочанство о његовој целокупној култури и историји. У периоду од 1987. до 1995. године, подигао је зграду за репрезантативну црквену ризницу у којој се налазе Спомен музеј, архива и библиотека. Црква Светог Илије у Вранићу је живописана 1974. године, објекат је обновљен а порта ограђена и осветљена. Постарао се да се у порту пренесу Кућа породице Матић из Вранића, из прве половине 19. века и зграде традиционалног српског градитељства, које представљају својеврсно етно село. Покренуо је и обнову вранићке Цркве брвнаре.

Више година је био вероучитељ у школама у Вранић, Мељаку и Барајеву. Сарађивао је са црквеним и јавним гласилима. У часопису српске православне епархије шумадијске "Каленић", објавио је значајан рад "Света тајна крштења".

Види још
 Црквена порта у Вранићу
 Црква Светог Илије у Вранићу
 Спомен-музеј Парохијског дома у Вранићу

Референце

Рођени 1946.
Свештеници СПЦ
Лазаревчани


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Phil Chapman Google+
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Phil Chapman
Writer, researcher and dabbler in music.
Dead Straight Guide To Queen
Charts, Music, Writing
When does a hit single actually become a Number One?
admin February 20, 2012 November 2, 2017
Well, here's an interesting one. I want to be able to make statements along the lines of "song / album X went to number one on date Y" for every single and album by the band I'm researching. I've been fortunate enough to get some extremely helpful feedback from the masters of this subject, Sir Tim Rice, Paul Gambaccini and Jo Rice, the compilers and authors of the original 'Guinness Book of British Hit Singles' and 'Guinness Book of British Hit Albums'. Here's the problem: the charts are compiled using sales data for a particular week (sales date); some time after the 'sales date' the new chart is first announced, usually on a radio show (announcement date); when the chart is announced it has an official 'publication date', which is usually later than the actual 'announcement date'.
'Waterloo' by Abba was first announced as the new UK number one on Tuesday 30th April 1974, on the BBC Radio 1 lunch-time show. The chart was compiled using sales data for the week ending Saturday 27th April, and had an official publication date of Saturday 4th May. The official publication date is listed in the Official Chart Company database and the Guinness Book of British Hit Singles, but is it really the date 'Waterloo' went to number one?
To confuse matters further, as Jo Rice pointed out to me, in the 1960s Beatles singles often sold more on the first day of a new week than their nearest rivals sold in the entire week. Based on this, you could argue that such a single 'went to number one' on the first day of the week which ended on the 'sales date'.
Even now, in these days of high speed computing and virtually instant communication, the Official Chart company use an official publication date of the Saturday following the first announcement date (on the BBC Radio 1 Sunday Chart Show) and the chart is compiled using sales data from the week ending on the Saturday before the Sunday announcement date.
So, how do I solve this problem, bearing in mind that most official sources quote a chart date, which differs from the announcement date? I've decided to quote both, so every chart entry and highest position date will get two entries; "In the chart announced today, song X was confirmed as the new number one" and "In the chart published with today's date, song X was listed as the new number one". Phew, no wonder this is all taking a lot longer than I was expecting.
Tagged music, research, this day in music, writing
I'm in music apps these days
Project creep and original research
1 thought on "When does a hit single actually become a Number One?"
Since posting this article the Official Chart Company has changed the system again (on July 10th 2015). Charts are now announced on a Friday, using data for the previous weeks sales. Rather than using a publication date there is now a 'chart week', which runs from the day of announcement to the following Thursday. At last, a system which makes sense!
This Day In Music's Guide To Queen
This Day In Music Books website
Revolutions In Music: The Story Of Queen
Bohemian Rhapsody biopic interview
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Deception has always been part of our lives, so have been con artists. With the evolution of the Internet and our ever-growing dependence on it, however, deception in the form of online scams and frauds has amassed. Con artists of the online realm don't really need special artistic talents to trick their targets – all they need is a phishing mechanism and a platform with a sufficient user base.
What are the FIFA World Cup Russia 2018 scamming messages? How to remove the FIFA World Cup Russia 2018 scams from your computer completely?
Black Friday was also riddled with specifically themed scams, created for the active online shopper, and surely next on the list of cyber con artists is Christmas. What better time to exploit people's holiday spirit, lightheartedness and willingness to give?
This article will introduce you to some of the scams that we believe will attempt to entrap your financial and/or personal information for malicious reasons.
"Secret Sister Gift Exchange" scam has already been detected on social networks such as Facebook, offering a gift exchange that requires the users to send money. In return, they are offered many lucrative gifts which are are never received. The practice is considered illegal in many states and countries as gambling and participating in it can lead to many fraud issues.
In short, this scam is a modified version of the "Secret Santa" gifts exchange, which has been popular in Facebook groups and Reddit communities. Participating users usually need to send a gift to an anonymous user and in exchange they will receive an item. The scammers coordinate the process on the corresponding platform. However, in this case the participating users are coerced into sending out money in the amount of $10. The links sent through the social networks redirect to a landing page or a payment gateway. It is very likely that this scam or similar ones can be distributed via email phishing messages as well.
Amazon went through a security incident. According to reports, Amazon customers received emails from the retailer notifying them about the data breach. Apparently, names and email addresses of users were "inadvertently disclosed", with the reason being a "technical error" details of which haven't been provided.
The leaked information consisting of names and emails may not be as valuable as credit card information but cybercriminals could still abuse it many ways. Crooks will definitely find a large database of names and emails useful in various malicious scenarios.
This privacy incident is not the only potential danger lurking around Amazon. The company's name has been abused in various phishing campaigns.
Amazon-themed phishing scams involves an email message that is masked as being sent by the company itself. To make the email very convincing, its body contents are designed using the typical Amazon web elements. The recipient's email address is placed in the beginning with bold text which may confuse them into thinking that the email is personalized. However, it is just an example of a carefully crafted phishing attempt.
The person's real name and other related elements are exploited in this scam as well as other types of information that are disclosed during user registration.
The body contents of the messages are said to falsely display a notification that a Prime membership was purchased for a long period (6 or 12 months) and that they can cancel the automatic renewal by visiting a certain site.
Upon clicking on that page, the potential victim is redirected to a fake login page. If their account credentials are entered, they will automatically be transferred to the operators of the scam. As a result, the hijacked information can be used for identity or financial theft or can be sold to other criminals for related malware operations.
$1000 Amazon Gift Cards scam which has been circling the web for years. Considering its gift nature, the scam is likely to be revived once again right for Christmas. One of its latest variants is an adware that keeps showing pop-ups with the message $1000 Amazon Gift Card is reserved for you. The scam is hosted on numerous domains. Keep in mind that older versions are still found across the Internet, as well as videos promoting the $1000 Amazon Gift Card Scam on YouTube.
"I'm a programmer who cracked your email" scam is a hot topic all over the Internet, and judging by the number of reports, it will remain so. The scamming message is distributed over email and is considered scareware that relies on social engineering. Long story short, the extortionists want you to pay them for a non-existent security breach that allegedly landed them your email account password.
If you ever receive such a message, be it Christmas time or not, you should ignore it and delete it. It is also a bad idea to reply to it. Change your email password, but first make sure your computer is clean from any malware. Upon changing your email password, check if you are on the real URL address of your email provider and not a phishing page.
Fred Haines, from Kansas, received $110,000 back as a settlement from Western Union. Fred, aged 77, was a victim to the notorious Nigerian Prince scam.
the infamous Nigerian Prince scam, known for tricking unsuspecting people that they will inherit a huge fortune from Nigerian royalty.
According to a report by Daily Mail, Mr. Haines wired exactly $110,000, between 2005 and 2008, to scammers who promised him a $64 million inheritance if he made financial commitments.
Regardless that his loss occurred around a whole decade ago, Haines will receive all of his money back as a beneficiary of a $586 million fund set up by the Western Union. The fund was set to pay back victims of similar scams located in Canada and the United States. Western Union made that move after admitting in a settlement with the Federal Trade Commission that some of its employees back then had colluded with the scammers to defraud customers such as Haines.
Even though the story ended happily for Mr. Haines, you should not rely on anyone to recover any financial losses due to scamming. Furthermore, not all scams are after your money. Some scams drop malware on infected systems which, for instance, may collect every keystroke and send it to the malware operators. Ransomware is also distributed in malicious spam campaigns, which tend to increase around the Christmas holidays.
Depending on the hackers' purpose, the malware payload may harvest or encrypt your sensitive data, or may exploit your system's resources for cryptocurrency mining purposes. The crucial thing to remember is that the threat of online scams is real and is not exaggerated, and you may be the next victim, if you're not careful enough. Even people who believe that are educated enough on the current online risks may be lured by smart crooks. So, be sure to keep your operating system, browsers and any software you use updated with the latest security patches. You may also consider using an anti-malware program as another layer of protection.
Hey !, I found this information for you: "Christmas Malware 2018: It's Scam Season Once Again!". Here is the website link: https://sensorstechforum.com/christmas-malware-2018-scam-season/. Thank you.


An earnings credit, based on a competitive rate of the average daily balance, is applied each statement cycle to offset applicable service charges during a statement cycle. This earnings credit cannot exceed the amount of service charges.
* Certain restrictions apply. Monthly activity over the maximum of 50 deposit items and 25 checks/debits will be assessed a $0.10 per item fee. Monthly ACH items more than 5 will be assessed a $0.15 per item fee. Imaged checks returned with a paper statement will cost $5.00 per month.