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Category Archives: Mangia! Mangia!
food and wine in Italy
Finding the Foods You Miss After Leaving Italy
February 3, 2019 Florence, Mangia! Mangia!foodAnn
To many of us who had the fortunate experience of living for years in Italy, we miss many things when we return to our home countries. For me the list is long and populated with the foods I despaired at finding on this continent. But I was wrong.
Mozzarella in the U.S. is notoriously rubbery and tasteless. Burrata, the most decadent of all mozzarella cheeses, must be eaten fresh and doesn't travel well from Italy
Burrata is a little mozzarella sack filled with creamy goodness. It's made from fresh cow's milk (Of course, I also love the version using the milk of water buffalos, but the breed is rare in the U.S. I wrote about mozzarella di bufala here and here.). The outer shell is solid mozzarella, while the inside contains stracciatella("rags" of mozzarella) and cream, giving it an incredible rich, soft, creamy texture.
But then I discovered BelGioioso Burrata at Whole Foods. Of course, the company has deep roots in Italy. The BelGioioso story began over a century ago when the great-grandfather of the current BelGioioso President, Errico Auricchio, founded a cheese company near Naples. In 1979, Errico moved his family from Italy to America with the goal of continuing his great-grandfather's legacy. He wanted to craft the best Italian cheeses in the United States.
When Errico came to America, he scoured the United States in search of the highest quality milk to begin his goal of making exceptional specialty cheeses. It was in Wisconsin that he found the dedicated dairy farmers and abundant green pastures that produce superior milk.
In addition to his immediate family, Errico also brought with him two master cheesemakers, Mauro and Gianni. They carried with them a strict focus on quality and a passion for crafting flavorful Italian-style cheeses using artisan methods. Mauro and Gianni remain part of the BelGioioso family today and work tirelessly to share their wisdom with each new generation of cheesemakers.
BelGioioso Burrata is not just close to the quality of burrata made in southern Italy, it is equal to that luscious treat, especially when paired with tomatoes from the farmers' market, fresh basil, and a great extra-virgin olive oil. But what about that olive oil?
My preference in olive oil is the Tuscan-style that has a crisp flavor, like fresh-cut grass, green and a slightly sweet. It has a peppery aftertaste that can catch in the throat. It took me years to find an oil that measured up to Tuscan oil in the U.S. – I had friends bring bottles from Florence – but finally in San Francisco I found Bi-Rite supermarket-branded Frantoio Organic Extra Virgin Olive Oil, made for the specialty market by Frantoio Grove in San Martin, California.
When I checked the Frantoio Grove website I found the following explanation from the owner:
The first step was to decide what style of oil to make. The vast majority of oil produced in California is made from Spanish varieties. Either the old growth canning olives (Mission and Sevillano) now converted to oil production or the modern varieties of Arbequina and Arbosana grown in high densities on a large scale. Both styles produce mellow more buttery oil, soft in flavor. There are currently 50,000 acres planted to this style in California.
As a small producer, it made no sense to compete on their style of oil so I kept looking. The most interesting oil on the market to me were the Tuscan blends. These oils tend to be more pungent and peppery and, in my mind, more interesting. It was suggested that I consider growing an orchard using a single variety. After much research and tasting of varietal oils we decided on the Frantoio (Fran-toy-ō) variety and then planted Frantoio Grove in 2005.
The professional taster's comments for the 2017 harvest are:
* Spicy grassy green aromas with warm undertones of cinnamon
* Soft and beautifully balanced on the palate with a complex mixture of green and ripe fruity notes (nutty, floral, artichoke, fresh-cut grass, cinnamon, with some wood/hay/straw.)
* The finish is long-pleasantly peppery and slightly bitter with a lingering nutty sweetness.
I clearly found the olive oil for me!
But since it is not inexpensive, I only use Frantoio olive oil for salads, veggies, bruschetta and burrata – any time the taste of the oil is an important part of the dish.
When I'm cooking with olive oil, I agree with Samin Nosrat, who in her new book Salt Fat Acid Heat, recommends Costco's Kirkland Signature Organic Extra Virgin Olive Oil. I knew Samin when she worked at Zibbibo in Florence and she knows her olive oil. My personal preference is Costco's Kirkland Signature 100% Italian Extra Virgin Olive Oil.
Dario Cecchini's Panzanese Steak
I have written about the meat empire in Panzano, a tiny town in Tuscany. It's been over four years since I have been able to savor a three-finger thick rare steak grilled by Dario Cecchini. I've written about Dario's butcher shop and restaurants many times (here, here, here and here). And I have not had a steak to compare in the U.S.
But now I hear Dario has come to my continent. Instead of flying for eight hours, I just need to catch a plane to Nassau, Bahamas. Dario's first steakhouse outside of Italy opened December 22, 2018. Called Carna, it's located in the Baha Mar resort.
It's time to take a vacation!
Mangia! Mangia! – Florentine Sweet for September, Schiacciata con l'Uva
September 8, 2017 Florence, Mangia! Mangia!foodAnn
It seems that in Italy those born in the month of September do not dream of a double chocolate cake as a birthday cake. Instead they have a passion for Schiacciata con l'Uva, the traditional Tuscan sweet baked only as the grape harvest begins.
Schiacciata con l'Uva (or to Florentines Schiacciata Coll'Uva) is a lightly sweetened focaccia bread spiked with the early grapes, especially those known as uva fragola or uva fragolino (strawberry grapes), which is also known in Italy as Uva Americana because it is an New World varietal – vitis labrusca – the Eastern Concord grape. The dish, however, can be made with any red wine grape (frequently canaiolo is used).
Schiacciata con l'Uva in the oven (photo by Judy Witts Francini)
Historically, workers in the vineyards of Tuscany cooked up this "poor dish" made of simple ingredients: bread dough, olive oil, sugar, a sprig of rosemary and red grapes. Some say the recipe has Etruscan origins using grapes that grew wild.
Perfect combo of dough to grapes in Schiacciata con l'Uva (photo by Judy Witts Francini)
Schiacciata means squashed or flattened and in Tuscany it usually refers to a salty, oily focaccia bread, but during the harvest, sugar is added to the bread dough. There are usually two layers of dough, with plenty of red grapes in the middle and on top.
There are two camps of Schiacciata con l'Uva lovers: con semi and senza semi. That's with or without grape seeds. Those who love the crunch and nuttiness of the seeds claim that it is the only proper and traditional way to eat the sweet. The Eutruscans probably didn't remove the seeds. But the best fornos usually offer both varieties. Tuscan Traveler's favorite vendor is Focacceria Pugi in Piazza San Marco (senza semi for TT).
Check out the post and recipe (using rosemary-infused olive oil) from Judy Witts Francini on DivinaCucina.com (above are her wonderful photos of a perfectly made Schiacciata con l'Uva).
Schiacciata with figs (photo by Judy Witts Francini)
Judy also took a photo of another version of this dessert – fig schiacciata – that also makes a seasonal appearance in September.
As Judy says, "At my Florence bakery near the market, Ivana Braschi makes a fresh fig schiacciata which is incredible."
Judy includes the recipe in her cookbook: Secrets From My Tuscan Kitchen, available on Amazon.com.
Other recipes and photos can be found From Emiko Davies and panevinoezucchero.it .
Lisa Brancatisano of ThisTuscanLife.com presents a video demonstrating how to make Schiacciata con l'Uva.
Mangia! Mangia! – Polpettone, Italy's Meatloaf
March 11, 2017 Italy, Mangia! Mangia!foodAnn
I've never been a fan of meatloaf. That is until I lived in Italy and tasted the Italian version – polpettone. It was there, also, that I learned that the meatloaf I disliked had its genesis in Rome.
Like most Americans who grew up in the fifties and sixties, meatloaf made an appearance on our dinner table on a regular basis. Meatloaf is a dish of ground meat mixed with other ingredients, formed into a loaf shape, then baked. The loaf shape is usually formed by cooking it in a loaf pan, thus the name. Meatloaf is usually made from ground beef, although lamb, pork, veal, venison, poultry and seafood are also used.
Later copy of the recipes of Apicius, dated 1709
The first known recipe came from Apicius, a collection of Roman recipes, usually thought to have been compiled in the late 4th or early 5th century AD. This was the cookbook erroneously attributed to the culinary writings of Marcus Apicius, noble and erudite Roman gourmet of the time of Tiberius. Apicius is said to have derived his gastronomic learning from Greek manuscripts and to have founded a school devoted to the culinary arts. His own manuscript was in fact lost, and the work, which was printed under his name, was derived from notes supposed to have been written by one of his pupils; these notes were copied, apparently, two hundred years after the death of Marcus Apicius.
Throughout the Roman Empire the recipe traveled until there were German, Scandinavian and Belgian versions, including the Dutch meatball. American meatloaf has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since Colonial times. However, meatloaf in the modern American sense of a loaf of ground meat did not appear in cookbooks until the late 19th century.
Recently, Frank Bruni and Jennifer Steinhauer, both contributors to the NY Times, shared their passion for meatloaf, having been exchanging recipes via phone, email, and text message for decades, in a new book, A MEATLOAF IN EVERY OVEN. It is their homage to a distinct tradition, with 50 recipes from Italian polpettone to Middle Eastern kibbe to curried bobotie; from the authors' own favorites to those of famous chefs and prominent politicians.
The new U.S. president has brought a love of meatloaf to the White House and a few months back forced Governor Chris Christie to partake of his favorite dish.
The name polpettone is derived from polpette, which are Italian meatballs. Polpettine are tiny meatballs and polpettone is a large or giant meat ball (large enough to share).
The Cosimino Polpettone created by Dario Cecchini (photo: dariocecchini.com)
One of my favorite cookbook writers is Pellegrino Artusi, author of the famous Italian cookbook La Scienza in Cucina e l'Arte di Mangiare Bene (The Science of Cooking and the Art of Eating Well). Writing 100 years ago, Artusi is the father of Italian cuisine. Luckily for me, his seminal book has been translated into English.
Introducing "Mr. Meatloaf" by Artusi
Artusi riffs on "Mr. Meatloaf" who is "shy" and "feel[s] inferior" to other dishes. To Artusi and many Italians, polpettone is a way to use left-over meat and stale bread to create a delicious meal for the family.
Artusi, like Lidia Bastianich, soaked stale bread in milk (see Lidia's video), which perhaps is one answer to improving the dry meatloaf of my youth. Artusi cooked his giant meatball in a pan on top of the stove creating a crispy crust surrounding a juicy center. He made an eggy cream sauce to pour over the finished meatloaf, an improvement on the catsup of today.
Polpettone di Carne Cruda alla Fiorentina
Artusi also offered a recipe for a stuffed meatloaf alla Piedmontese with hardboiled eggs at the center to give the meatloaf "a more attractive appearance when it is sliced." Mario Batali's home-style Italian polpettone ripieno wraps a 50/50 ratio of ground beef to sweet or spicy Italian sausage around vegetables, which keep the meat moist and adds much-needed flavor to the traditional dish. Notice, a loaf pan is not used in Batali's recipe.
The Cosimino served with Dario's Mediterranean sauce (photo:dariocecchini.com)
Dario Cecchini, the famed butcher of Panzano serves a polpettone, known as Il Cosimino, (find "Il Cosimino" in the artistic photograph on his home page) in his restaurants and sells it in his macelleria (butcher shop). Dario's polpettone is a hand-formed, oven-baked beef meatloaf with a small amount of lean pork, garlic, red onion, thyme, salt and pepper. The name is derived from a dish that was served for the first time at a banquet for Cosimo de' Medici's christening in 1519, it brought him great luck for this baby from the more obscure branch of the Medici clan became the first Grand Duke of Tuscany.
Il Cosimino can be sliced or cubed. I like it best with a spicy-sweet Mediterranean sauce made of bell pepper and peperoncino. I can't wait to be back in Panzano to have Cosimino again.
Mangia! Mangia! – Pan di Ramerino, Traditional Florentine Rosemary Bread
February 23, 2017 Florence, Mangia! Mangia!foodAnn
Pan di Ramerino is a Florentine Easter tradition, large chewy rolls flavored with rosemary and raisins. In the past and still today, they were made for Giovedi' Santo, Maundy Thursday (the day before Good Friday), marked with the Cross, and sold by street vendors outside the churches (often blessed by the priest) and in bakeries throughout Tuscany. It is the perfect combination of sweet and savory.
Rosemary in Tuscan dialect is Ramerino.
Florentine rosemary bread was born in the Middle Ages. It is a devotional product and each of its flavors is tied to a symbolic significance. It is an emblem of the immortality of the soul and during the Middle Ages it was thought that rosemary kept away evil spirits.
Grapes (raisins), olive oil and grain are metaphors of life and represent Holy Communion. In addition, the bread is cross cut (a hot-crossed bun), which favors leavening, and gives the image of the connection between religion and the bread.
Rosemary, a plant which abundantly grows in Tuscany, results in the designation ramerino (Tuscan dialect for rosmarino). It is also known as panino con lo zibibbo, which refers to the type of grape used in the ancient recipe. A local grape, zibibbo, with seeds was used in the past and now it is more common to use seedless grapes. A more modern version has a shiny, sticky sweet sugar syrup top.
Pan di Ramerino (photo: ricette.giallozafferano.it)
The recipe includes: soft wheat flour, water, yeast, salt, olive oil, raisins and rosemary (the rosemary is roughly ground in a mortar, passed through a sieve, sautéed in oil) and made into the dough. It is divided into pieces which are left to rise under a damp cotton cloth. Before being put in the oven, the rolls are brushed with oil or a egg wash. Baking traditionally takes place in a wood-burning oven. The sugar syrup is brushed on when the cooked buns are still warm.
Production is widespread throughout Tuscany, especially in Florence, where there are more than 100 bakeries. The quantity produced is about 120-140 tons per year; demand and production in recent years are more or less stable. Sales are exclusively local, 80% directly to the public and 20% to local shops.
Recipes can be found here and here.
Video is here, here and here.
Mangia! Mangia! – Cacciucco, Tuscan Fish Stew
February 15, 2017 Mangia! Mangia!foodAnn
Cacciucco is a hearty Italian fish stew known to the western coastal towns of Tuscany and Liguria for over 500 years. It is especially associated with the Tuscan port city of Livorno and the town of Viareggio to the north.
Cacciucco with mussels and prawns (photo turismo.intoscana.it)
The term 'Cacciucco' derives from a Turkish word Kϋçϋk ("small" or "bits and pieces" or "odds and ends"), which refers to the size and variety of the fish used to make the dish. Originally, Cacciucco was made with those fish left over after a catch, the pesce povero or "poor fish" because they were more difficult to sell and often taken home at the end of the day by the fisherman for his family.
It is a stew or soup consisting of several different types of fish and shellfish. According to one tradition, there should be five different types of fish in the soup, one for each letter C in Cacciucco. A wide variety of Mediterranean fish and shellfish may be used, such as octopus, squid, and bony fish like scorfano nero (black scorpion fish), pesce prete (Atlantic stargazer), gallinella (tub gurnard), palombo (dog fish), and tracina (weever fish), small clams (littleneck or manila), mussels, shrimp, calamari, mantis prawns crabs, eel, cuttlefish, octopus, bream, mullet, or anything else caught that day. The soup is made with tomato, garlic, chili, red wine and often fresh sage.
Cacciucco with toasted bread (photo: sharingtuscany.com, orenzovinci.ilgiornale.it)
Cacciucco is similar to other types of fish stew, such as the French bouillabaisse, Greek kakavia, Spanish zarzuela, and Portuguese caldeirada. Cioppino, another fish stew, was created by Italian-American fisherman in San Francisco, who used the local Dungeness crab in a variation of the Cacciucco recipe.
There are many legends and myths surrounding its creation although there are two stories most often repeated. The first tells of a fisherman from Livorno who lost his life at sea in a shipwreck. His children were so hungry with nobody to provide for them after his death that they turned to all their neighbors for food. Everyone gave them different types of fish (similar to the story of Acquacotta), with which their mother made a huge soup adding tomatoes, garlic, oil and slices of bread – thus creating the first cacciucco.
Cacciucco with thick stew by Freddy Ortega (photo: F. Ortega)
The second, is that a lighthouse keeper created the soup. The Florentine Republic had prohibited the use of the olive oil that he always used to fry his fish and so instead of his favorite pesci fritti, he made a fish soup instead.
Pellegrino Artusi, in his classic 1891 cookbook cookbook La scienza in cucina e l'arte di mangiar bene (The Science of Cooking and the Art of Fine Dining), created the following recipe:
For 700 grams (1 1⁄2 lb) of fish, finely chop an onion and sauté it with oil, parsley, and two whole cloves of garlic. The moment the onion starts to brown, add 300 grams (10 1⁄2 ounces) of chopped from tomatoes or tomato paste, and season with salt and pepper.
More shellfish than soup (photo: quilivorno.it)
When the tomatoes are cooked, pour in one finger of strong vinegar or two fingers of weak vinegar, diluted in a large glass of water. Let boil for a few more minutes, then discard the garlic and strain the rest of the ingredients, pressing hard against the mesh. Put the strained sauce back on the fire along with whatever fish you may have on hand, including sole, red mullet, gurnard, dogfish, mantis shrimp, and other types of fish in season, leaving the small fish whole and cutting the big ones into small pieces. Taste for seasoning; but in any case it is not a bad idea to add a little olive oil, since the amount of soffritto was quite small. When the fish is cooked, the cacciucco is usually brought to the table on two separate platters: on one you place the fish, strained from the broth, and on the other you arrange enough finger-thick slices of bread to soak up all the broth. (Find English language version of Artusi's famed cookbook at Amazon.com.)
Other recipes can be found here, here, and here.
Mangia! Mangia! Acquacotta, the Italian Stone Soup
January 17, 2017 Mangia! Mangia!, TuscanyfoodAnn
Acquacotta (literally "cooked water") is the Tuscan version of the classic tale of Stone Soup. It a simple traditional dish – in its most basic form made of water, bread and onions – originating in the Tuscan coastal region known as Maremma (often referred to as Acquacotta della Maremma). It was originally a peasant food, derived from an ancient Etruscan dish, the recipe of people who lived in the Tuscan forest working as carbonari (charcoal burners), as well as butteri (cowboys), fishermen, indentured farmers and shepherds in the Maremma region.
Acquacotta della Maremma (photo by giallozafferano.it)
One purpose of Acquacotta is to make stale, hardened Tuscan bread edible. People that worked away from home for significant periods of time, such as woodcutters, fishermen and shepherds, would bring bread and other foods (such as lard, pancetta and salt cod) with them to eat over many days. Acquacotta was prepared and used to marinate the stale bread, thus softening it. The home cook, not wanting leftover bread to go to waste, would do the same. (Other peasant soup recipes, like Ribollita and Pappa al Pomodoro, alternatives to Acquacotta, were also thickened (bulked up) with stale Tuscan bread.) Those working in the forest and fields would add edible wild greens. A fisherman might cook a small fish in the broth. At home, a potato, garlic and a carrot would be added.
As noted, historically, Acquacotta's primary ingredients were water, stale bread, onion, tomato and olive oil, along with various vegetables and leftover foods that may have been available. In the early 1800s, some preparations used agresto, a juice derived from half-ripened grapes, in place of the tomato, which was not a common food in Italy prior to the latter decades of the nineteenth century.
In searching for the history of the folk tales behind Acquacotta, I found a short movie "La Zuppa di Pietra" (Stone Soup) by Christian Carmosino, which won the First Prize at the 2008 Academia Barilla Short Films Festival. The subtitled version can be found on YouTube.
(The town where the film was made is the jewel of Civita di Bagnoregio in northern Lazio near the Maremma. The population is about 12 in the winter and over 100 in the summer. It is a favorite of visiting Americans.)
Civita di Bagnoregio
In the short film, director Carmosino tells a story of a small village in rural Italy, where a traveling stranger convinces a town of suspicious residents to give him a pot of water in which he will make a delicious soup with his "magic" stone. The stranger then "tricks" various villagers to add something to the soup. It becomes a metaphor for the pleasure of a communal effort of creating a rich meal by sharing ingredients, to be eaten together around a shared table.
I found two Italian tales of Acquacotta (as opposed to Stone Soup):
One tells of a poor young girl, whose mother died when she was young. She has five elder brothers and a father. Due to her youth and their poverty, she was not able to make proper meals for her family. She decided to help her family by working for an old woman who lived in the neighborhood. She received just three eggs a day, a small portion of cheese and some bread, which were not enough to feed those hungry brothers. So instead of cooking the meager ingredients separately, the young girl decided to make a soup containing the eggs, cheese and bread, adding greens from the forest and the meadow. The simple nutritious soup became the family staple.
The other goes like this: There once was a boy called Ultimo (literally "Last One"), who was very poor and had many brothers. One summer evening, tired and hungry, he sat next to a fire in the farmyard where he worked as a laborer, thinking about what he could eat. In his pocket there was an onion. To a pot, sitting beside the fire, he added a little water, cut up the onion and cooked it. He added more water. Then he went to the edge of the meadow and discovered some wild chicory to add to the pot. He went in the hen house and took a bit of the dry stale bread left for the chickens to eat. He added the bread to the pot. His brothers called him from afar: "Ultimo! Ultimo, what are you doing?" "Nothing of importance," he replied. "I'm just cooking water. I'm making Acquacotta." Next time, he thought, I'll add an egg. The farmer's wife will never miss it. (Told, in part, by Erika of Cuoche In Vacanza (Cooks On Holiday).)
Acquacotta without poached eggs (photo by vacanzeintuscia.blogspot.com)
Contrary to its origins as a peasant dish, made simply of water and a few flavors, Acquacotta is now usually a very hardy soup. Contemporary preparations may use stale, fresh, or toasted bread, and can include additional ingredients such as vegetable broth, eggs, cheeses such as Parmigiano-Reggiano and Pecorino Toscano, celery, garlic, basil, beans such as cannellini beans, cabbage, kale, lemon juice, salt, pepper, potatoes and others.
Some versions may use edible mushrooms such as porcini, and leaf vegetables (arugula, kale, and broccoli leaves) and wild greens such as calamint, wild chicory, stinging nettles, dandelions, sow thistle, wild beet, wild fennel, and wild asparagus. As the greens boil down, they contribute to the broth's flavor.
Acquacotta is distinguishable from other Tuscan soups due to its use of a poached egg (cracked right onto the simmering soup itself to poach) and stale bread added at the end of (and not during) its preparation.
One of my favorite food bloggers (and Italian cookbook author) Emiko Davies has posted a piece on Acquacotta with gorgeous photographs and a delicious modern recipe.
Giulia Scarpaleggia, food writer, photographer and Tuscan cooking instructor, provides another recipe for Acquacotta with the Italian version of the tale of Zuppa di Pietra, accompanied by beautiful photographs.
Mangia! Mangia! – Tuscan Holiday Treats for Spring
February 20, 2016 Florence, Italy, Mangia! Mangia!, TuscanyfoodAnn
Carnival and Easter are the best times for desserts in Italy, especially in Tuscany. I have a sweet tooth, but have never been a big fan of Italian dolce. (I prefer French pastries and cakes.) But that all changes every spring. In previous posts I've extolled the virtues of giant Italian chocolate eggs and Colomba di Pasqua (the Easter Dove). Now it's time to wrap up the quartet of Easter delights that are found in every pastry shop and café for the next two months – schiacciata alla fiorentina and cenci.
Schiacciata alla Fiorentina
Schiacciata alla fiorentina is a large, rectangular, flat, powdered sugar-dusted, citrus sponge cake. The scent of orange peel and vanilla are the predominant notes and it is traditionally served plain, but sometimes filled with slightly sweetened, freshly whipped Chantilly (my favorite) or pastry cream. You know you have the right sweet when you see the stenciled Florentine giglio, the symbolic lily of Florence, dusted over the top in powdered sugar or contrasting cocoa powder.
You can sit down for a small square portion or take home a whole cake. During Carnival and Easter week, you may have to reserve your whole schiacciata alla fiorentina a day ahead of time at the best pasticceria, selecting a filling, or not, and requesting a white or chocolate giglio.
The name confused me in the beginning. In Florence, schiacciata means 'squashed' or 'flattened' and usually refers to a savory salt and olive oil drenched flat bread (similar to focaccia). There is also schiacciata all'uva in the fall, which is also a traditional bread dough, but layered with grapes from the new harvest. The only thing they all have in common is that they are flat, which perhaps makes sense.
Pellegrino Artusi (born in Forlimpopoli, near Forlì, August 4, 1820 – died in Florence, March 30, 1911), the father of Tuscan cooking talks of stiacciata delle Murate, a cake fed only to condemned prisoners of the Murate Prison in Florence "in the 1700s" before they were sent to be executed, essentially their "last bite of the sweet life."
Other food historians dispute this since the Murate was a convent until 1808 and Grand Duke Pietro Leopoldo abolished capital punishment in Tuscany in 1786. Perhaps the Murate nuns devised the recipe and were baking the cakes to celebrate Fat Tuesday each spring.
Schiacciata alla fiorentina traditionally included lard in the recipe, but today olive oil or butter or Crisco replaces this. Some recipes you might try are here, here and here.
Today's schiacciata alla fiorentina is a delicately scented, light cake that's not too sweet. Artusi's rule that it be no thicker than the width of two fingers is not always followed. The characteristic flavor, marked by orange juice and zest, and soft, spongy texture, make it a favorite for a mid-morning or afternoon snack and I know people who have it for breakfast up until Lent and then again on Easter Sunday. It pairs well with coffee, tea and a good vin santo.
For the best places to find schiacciata alla fiorentina in Florence check out last year's competition winners and this slightly different list. My favorites are Bar Pasticceria Giorgio in the Soffiano neighborhood and I Dolci di Patrizio Cosi in Piazza Gaetano Salvemini .
The last of my favorite Tuscan Easter treats is cenci. The literal meaning of the word is "rags" and these addictive fried flat strips of dough look like rags. You are supposed to stop eating them when Lent starts, but the bakers of Florence know that is impossible to do. And, anyway, you will have them again at Easter.
The recipe supposedly comes from ancient Rome. Other parts of Italy indulge in the treat during Carnival and so there are many names: bugie (lies) (Piemont, Liguria), chiacchiere (talk) (Lombardy), crostolo, grostolo or galano (Venice), frappa (Emilia), sfrappole and sfrapla (Bologna), crespelle or sprelle (Umbria, Lazio), and meraviglie (wonderful) (Sardenia). Artusi again weighed in saying they are shaped like rags so they should be called cenci.
The dough for cenci is usually not sweet, but flavored with anise or orange liquor or vin santo or grappa. The flattened dough is cut in a variety of shapes (in Florence it's short raggedy rectangles), fried in hot oil and dusted with powdered sugar.
Try to make your own by using the recipes here, here and here.
I love the cenci from the bakery, Pugi, in Piazza San Marco, but others have their own favorite places.
From the beginning of Carnival and for about a week after Easter you will be able to indulge in chocolate eggs, Colomba di Pasqua, schiacciata alla fiorentina, and cenci. After that you will have to wait another year — as it should be.
Mangia! Mangia! – Zabaione, the Italian Dolce, Rarely Found in Italy
September 21, 2015 Italian Food Rules, Italy, Mangia! Mangia!food, Garibaldi, Italian Food Rules, restaurantsAnn
In the mid-1980s, I was sitting at the counter of the newly-opened Jackson Filmore Trattoria in San Francisco. I had finished a dinner that included gnocchi "come nuvole" (like clouds) as the Jack, the chef/owner, liked to say, when the subject of a dolce came up. "Have the zabaione," Jack said. "Trust me."
My seat at the counter was only a few yards from the kitchen stove. I watched as the pastry chef whipped up egg yokes in a deep round copper bowl, adding only Masala wine and sugar, and heating the mixture slowly as he whisked. Copper conducted the heat from the boiling water bath evenly, which allowed him to control the cooking process.
Zabaione (photo jacksonfilmoresf.com)
The volume of heavenly, luxurious yellow foam expanded as I watched. Served over strawberries, the warm zabaione flowing over the rim of a stemmed glass … no wonder I still remember this fabulous dessert thirty years later.
In 1998, I moved to Florence and stayed for over fifteen years. I thought my life would be filled with zabaione. Apparently no restaurant in Italy serves it and no home cook makes it anymore. A Florentine answered my wishful griping by saying that it was a dish made by mothers for their children and is too much trouble these days. I found zabaione gelato at Gelateria Vivoli in the late 90s and many artisanal gelaterias in Italy offer zabaione-flavored ice cream today.
Zabaione, an almost extinct classic sweet (kept alive only in America and still served at Jackson Filmore), is the perfect light, not overly sweet, ending to a dinner. The traditional recipe calls for only three ingredients—eggs, sugar and Marsala wine—and can be whipped up in just a few minutes. It's useful to have a strong arm and a copper bowl.
Zabaione, also know as Zabaglione in the U.S. (photo fioriogelati.it)
One of the custard-like sauces that use egg yolks to thicken a liquid—crema pasticciera, hollandaise sauce and mayonnaise, come to mind—making zabaione is simpler in concept than in practice. Zabaione, like the others, is an emulsion, and the proportion of fat to liquid plays an important role. It requires patience when adding the Marsala to the egg yolks to prevent separation and care not to overheat and curdle the mixture.
The perfect copper pot for making zabaione (photo kitchenamore.it)
Marsala is the most common wine used to make zabaione. But Gina DePalma, former pastry chef at Babbo Ristorante in NYC, makes her zabaione with Vin Santo, "because it is a wine with both sweetness and acidity." She sometimes combine the Vin Santo with rum or grappa. In the Italian region of Piedmonte, where zabaione originated, it is often made with bubbly Moscato D'Asti, a sweet local wine made with muscat grapes, or another Piedmontese wine, Brachetto D'Acqui.
I'm no cook, only an enthusiastic "good fork" (as they say in Italy), so I won't give you the recipe or full instructions here. But I recommend a slow reading of home-cook Frank's post on Memorie di Angelina and professional pastry chef Gina DePalma's write-up on Serious Eats. Both describe how to make the traditional zabaione that has been made for centuries in Italy. Mika at The 350 Degree Oven adds whipping cream. This allows for either a warm zabaione or the cold thick zabaione, popular in the United States.
I favor the warm eggy zabaione, made without heavy cream, served immediately after it's made, allowing the aroma of Marsala to waft about me as I savor its sweetness with every bite. Hopefully, while sitting at the counter in Jackson Filmore Trattoria.
Mangia! Mangia! – Zucchini Flowers Italian Style
June 29, 2015 Italian Food Rules, Mangia! Mangia!, Rome, Tuscan Traveler's Picks, Tuscanyfood, Italian Food RulesAnn
My father just posted a couple of beautiful photos of the zucchini flowers from his veggie garden and asked if they were really good to eat. Simple answer: Yes, the flowers are scrumptious! However, Italians have two pieces of advice for my father: 1) pick the male flowers now and cook them up immediately, and 2) don't let the zucchini squash grow beyond five inches long before harvesting it.
Gorgeous zucchini blossoms (photo gourmasian.com)
Americans are notorious for growing gigantic zucchini and then searching for ways of disposing of the tasteless watery squash. Garrison Keillor reportedly claimed July is the only time of year when the citizens of Lake Wobegon lock their cars in the church parking lot, so their friends won't put a squash or two on the front seat.
Too big already (photo gardeningknowhow.com)
Italians frequently buy their zucchini with the flower attached. The squash is firm, flavorful and can be eaten either raw or cooked in a dozen different ways.
Pick it now! (photo bonnieplants.com)
But, back to the flowers. The gorgeous golden blooms should be plucked from the garden according to their sex. Judy Witts at Divina Cucina explains this well. The male flowers will never produce a squash, so snap them off and eat them now. Judy also gives us a recipe for fried flowers, the way most people love to eat the blossoms.
Male and female zucchini flowers (photo foodcity.com)
In Rome, you will find stuffed zucchini flowers, full of ricotta and a sliver of anchovy, fried up in golden olive oil. If you want them stuffed, but not fried, cooking the ricotta filled flowers in a fresh tomato sauce is delicious, says Jamie Oliver.
Delicious fried zucchini flowers (photo lifesambrosia.com)
Mario Batali offers a frittata decorated with blossoms, but you can also make an eggy frittata with both chopped baby zucchini, overlaid with golden flowers.
There is a wine bar in Florence that offers a focaccia with a light cheese, decorated with splayed zucchini blossoms, kind of a squash blossom pizza.
Zucchini blossom frittata (photo by seaweedandsassafras.com)
So my father should either cook up those male flowers now and the female blossoms when the baby zucchini is just long enough, or he should make a sunny bouquet to decorate the center of the dinner table. Zucchini flowers should not just hide away in the garden.
Francesca's Footprints – Cocktails at Art Bar
September 23, 2013 Florence, Francesca's Footprints, Mangia! Mangia!Francesca's FootprintsAnn
It had been a while since I had gone out for a cocktail, but my friend Ollie had been telling me about this place near Piazza Goldoni that had the best mixed drinks in Florence, perhaps the best in Tuscany, maybe the best in Italy. So when Ollie came to town he finally succeeded in taking me to Art Bar.
Coconut and Tropical Fruit Art in a Glass (olliefordcamera.tumblr.com)
Wow! WOW! Best cocktail ever. It's quite a small space, far from fashionable and fancy Florentine bars attended by the smart and 'in' crowds. Just a few tables, good friendly service, lots of popcorn to munch while killing the long long time you have to wait for the drink to come.
But then…it comes and you wished you had already ordered another one in order not to wait after you have savored the first perfect cocktail. I had a Fruit Mojito with ginger and it came with a fabulous decoration of peaches and candied ginger dipped in brown sugar.
Fruit Cocktail at Art Bar (olliefordcamera.tumblr.com)
This space has had a number of lives as Antico Caffè del Moro, named for Via del Moro where it is located, and Caffè degli Artisti, which has been shortened and updated to Art Bar.
Artisan cocktails are the main focus of the bar, and you can order many different types of daiquiris, mojitos, fruit cocktails, or beer and wine (but what is the point of wasting the barman's talents?). Art Bar has "happy hour" every evening until 9pm, 6 euro drinks instead of 9 euros (cocktails). Every table gets popcorn, nuts and bar snacks, which only encourages you to order "just one more."
Fruit and Veggie Garnishes top all Art Bar Cocktails (olliefordcamera.tumblr.com)
The menu is rich in both fields of alcoholic and non-alcoholic drinks. Behind the bar the two owners, brothers, maybe, look Florentine, and by this I mean with a 'I don't give a damn' attitude, but in this case the attitude was well balanced by the very helpful, polite and smiling waitress (a rare species in Florence).
Barman at Art Bar (olliefordcamera.tumblr.com)
The sign and website say it opens at 6 pm, but it doesn't. It opens maybe at 6:30 or whenever the owners show up – we waited until 7:30. Did I say ' Florentine attitude' already? But the ambrosial drink made the wait worthwhile. Thanks,Ollie!
Art Bar
Via del Moro, 4R
Via del Moro, 4/r, 50123 Florence, Italy
Today 6:30 pm – 1:00 am
6:30pm to 1:00am


text:
Q: Getting errors when installing Compass I'm running Ubuntu with ruby:
ruby 1.9.3p484 (2013-11-22 revision 43786) [x86_64-linux]

got Sass 3.4.9 installed and now I'm trying to install Compass from http://compass-style.org/install/ but when running gem install compass am getting errors:
Building native extensions.  This could take a while...
ERROR:  Error installing compass:
    ERROR: Failed to build gem native extension.

            /usr/bin

/ruby1.9.1 extconf.rb
    /usr/lib/ruby/1.9.1/rubygems/custom_require.rb:36:in `require': cannot load such file -- mkmf (LoadError)
        from /usr/lib/ruby/1.9.1/rubygems/custom_require.rb:36:in `require'
        from extconf.rb:4:in `<main>'

Gem files will remain installed in /var/lib/gems/1.9.1/gems/ffi-1.9.6 for inspection.
Results logged to /var/lib/gems/1.9.1/gems/ffi-1.9.6/ext/ffi_c/gem_make.out

this is the log file content:
  /usr/bin/ruby1.9.1 extconf.rb
    /usr/lib/ruby/1.9.1/rubygems/custom_require.rb:36:in `require': cannot load such file -- mkmf (LoadError)
        from /usr/lib/ruby/1.9.1/rubygems/custom_require.rb:36:in `require'
        from extconf.rb:4:in `<main>'

I've been googling for hours and am still stuck. How to solve it?

A: There is a issue.
You can see more info here:
https://github.com/sass/sass/pull/1527 > https://github.com/guard/listen/issues/275

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Description: Peacock ship is an inspiring and delightful escape game created by E N A game studios. Your search for the lost son has led you to a beautiful, compelling peacock ship. You can find a magical liquid in this ship which helps you swim underwater for much longer time. Don't get blown away by the beauty of the ship, there may be many problems waiting for you. Solve mind cracking riddles and unsolvable problems to find the liquid.


text:
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Watch NFL Games Today Live Stream Free Online on all platforms. With the help of newer technologies, it has become very easy to enjoy live games on gadgets. Fans can watch NFL Live stream online on their Ipad, Mac, Pc, laptop or any Android device.
They can watch and listen to the commentaries any time, any place, anywhere in the world. todaynflgames.net engineered to offer the highest quality live streaming services at the best prices. Fans only have to pay a little amount to enjoy the NFL Games live streaming actions. The best part is, you get access for an entire year, so you'll be watching and following your favorite team or competition throughout the entire season. We recommend you have the latest version of your favorite browser installed, be sure to update to the latest version of Flash, and do not have pop-up blockers and/or "cookie" blockers active/installed. Your firewall settings, if set too restrictive, can also impact your viewing experience.
With the help of newer technologies, it has become very easy to enjoy live games on gadgets. Fans can watch NFL Live stream online on their Ipad, Mac, Pc, laptop or any Android device. They can watch and listen to the commentaries any time, any place, anywhere in the world. We engineered to offer the highest quality live streaming services at the best prices. Fans only have to pay a little amount to enjoy the NFL Games live streaming actions. The best part is, you get access for an entire year, so you'll be watching and following your favorite team or competition throughout the entire season.
Your best bet is to subscribe to a live TV streaming service, but the sheer number of channels that carry live games — local CBS, NBC and Fox channels, as well as the national feeds of NFL Network and ESPN — means football fans might have to make a compromise (note that CNET is a division of CBS).
The way the NFL has divvied up its broadcasting rights, the only way to get a full football experience is to have all of these channels. Sunday NFC games are largely on Fox, AFC games are on CBS and Sunday night football is on NBC. Monday night football is only on ESPN. While Fox has most Thursday night games, there are several that are NFL Network-only.
With all of that in mind, here are our recommendations.
Best for everything: PlayStation Vue
It's not cheap, but at $54.99 for its "core" package, Sony's PlayStation Vue checks all the NFL channel boxes. Local channels CBS, NBC and FOX are included in many markets, as are ESPN and the NFL Network. Want Red Zone for following your fantasy team? That's available for an extra $10 per month.
Many other live TV streaming services carry those local channels and ESPN, but most lack NFL Network and Red Zone. YouTube TV, our overall favorite, has neither of those channels, for example, and neither do Hulu with Live TV or AT&T TV Now (formerly DirecTV Now). Sling TV's Orange and Blue plan for $40 per month gets you the NFL Network, ESPN and, in select major markets, FOX and/or NBC, but you still will lack CBS. (Like Vue, RedZone is available for $10 more per month as part of Sling's Sports Extra package). FuBo TV has NFL Network and optional RedZone ($9 as part of its Sports Plus add-on) but lacks ESPN.
The chart below sums up those channel differences. The base price is listed after the service name, while a "$" indicates that the channel is available for an additional fee.
NFL channels on Live TV services compared
In our review of PlayStation Vue, we liked its layout and especially its DVR, which comes in handy if you can't catch the action live. It does have fewer national cable channels than some competitors, but that's probably not an issue for NFL fans. It allows five simultaneous streams, so multiple users can watch on different devices at once. It's widely available too, with apps on iOS and Android, the web and on TVs through Roku, Chromecast, Android TV, Apple TV, and Fire TV. It's also available on the PS4 and PS3.
If you don't care about NFL Network games or RedZone, we recommend YouTube TV, our favorite live TV streaming overall. See its review for more details.
The budget alternative for NFC fans in big cities (and RedZone): Sling Blue
Those looking to save some cash might want check out Sling Blue for $25 per month. While it lacks ESPN, meaning you'll miss out on Monday Night Football, it does include NFL Network and, in select markets, Fox and NBC as well. The catch is that those markets are mainly big cities, so if you live outside one of those areas, Sling Blue might not be for you.
Fox, of course, broadcasts most NFC and Thursday night football while NBC has Sunday night games. CBS, which broadcasts the bulk of AFC games, is not included on Sling at all.
Meanwhile, hard-core fans or fantasy football fiends have another reason to choose Sling Blue: It's the cheapest live TV streaming service with NFL RedZone, a $10-per-month option.
Watch this: Live TV streaming services for cord-cutters: How to choose…
Budget alternatives for AFC fans: CBS All Access, Locast or an antenna
There are some apps that offer CBS' slate of Sunday AFC games lives, including CBS All Access for $6 per month or Locast for free.
In both cases, however, your local CBS station (and those NFL games) might not be available. CBS offers live streaming in many markets; can check for yourself if your area has live CBS streaming here. Locust is currently offered in 13 cities, but not all will have CBS, FOX, and NBC.
Here's where we mention the ultimate budget alternative: an antenna.
Thursday Night Football: NFL Network, Fox and Amazon Prime
Thursday Night Football is probably the most complicated of the NFL streaming schedule. Most games will be available on the NFL Network, FOX and Amazon Prime Video but a few will only be on NFL Network.
This includes Week 2's Bucs-Panthers tilt as well as Week 3's Titans-Jaguars game. Some of the special "Thursday Night Football on Sunday" games will also be NFL Network-only, including Week 6's Panthers-Bucs rematch and the London Texans-Jaguars game in Week 9.
TheWeek 16 Saturday tripleheader will also be an NFL Network exclusive.
At $25 per month, Sling Blue is still the cheapest way to make sure you get the NFL Network, though Fubo TV has it in its $55-per-month package. PlayStation Vue offers it as well in its $55-per-month "core" package.
Red Zone options
A frequent fan-favorite way to follow all the NFL action, RedZone is a way to catch all the big plays around the league. The cheapest way to get Red Zone is through Sling by getting its Blue package for $25 per month and then adding Sports Extra for $10 per month.
PlayStation Vue offers Red Zone for $10 per month on top of its regular packages, while Fubo offers it for $8.99 as part of its Sports Plus add-on.
What about Sunday Ticket?
NFL Sunday Ticket is still largely limited to DirecTV satellite subscribers, though those who live in buildings that can't add a satellite can get a streaming version starting at $293.96 for its To Go package.
The problem here, however, is it doesn't include your local games. You can only watch games that aren't being broadcast on CBS, FOX, NBC or ESPN in your area.
Want Red Zone with your Sunday Ticket? That will cost you $395.99 for the season and still has the same blackout limitations.
Best laptops for college students: We've got an affordable laptop for every student.
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Career Opportunities at Informa Economics, Inc.
Informa Economics IEG (formerly known as Sparks Companies, Inc.) is a world leader in broad-based agriculture, agribusiness, transportation and energy analysis and consulting services. The company was founded in 1977 and, in 2003, was acquired by Informa plc ("Informa"). Informa Economics serves hundreds of firms and institutions worldwide from our headquarters in Memphis, Tennessee.
Representing Informa Economics' primary asset, our employees are well-trained and seasoned researchers and consultants with extensive backgrounds in business and government; most hold advanced degrees in agriculture or related fields. The Informa Economics team has extensive experience in domestic and international agribusiness, transportation and energy as well as agricultural policy decision-making. Many Informa Economics employees have gained insights from past government service in senior policy, analysis and advisory positions; from major trade associations; from land grant universities; and as senior officials of leading agribusiness companies.
We occasionally have openings for economists, consultants, analysts, transportation specialists and energy experts. As career opportunities arise, specific information will be posted here, so please bookmark this page and check back often.
If you are interested in submitting your resume now, either relating to a specific posting or for our files, please include it along with a brief cover letter in an e-mail to careers@informaecon.com.


Sorry that I haven't posted lately, I've been working like crazy and now I have a nasty ear infection. Fun fun.
So here as promised is a look at my stamp and punch storage.
Here is my favorite way of storing my stamp sets and Spellbinders Dies. Avery 5 1/2 x 8 1/2 sheet protectors and binders from Staples. I LOVE LOVE LOVE them. I have about 15 of them, all broken into different categories.
Here is one of my Pink by Design Sentiment Stamp Binders. I belong to the PBD Stamp of the Month Club…(love it) so I have a couple of binders full of sentiments.
I just added a piece of Velcro to each top to keep them closed. It's so easy to just flip through each one and pick the one that I want.
For my single stamps I found this Crop in Style Binder at one of the local Thrift shops for $2….what a steal !!!
It even had all the original inserts in it.
I just added some extra Hockey card holders into it and slid in my single stamps. These are my Stamping Bella Stamps they fit perfectly into the pockets.
I keep all my wood mounted stamps (or at least the one's that I haven't unmounted) in a 12 x 12 Iris Scrapbook Case that I got at Michaels.
I also use them for all of my paper punches, these are some of my Martha Stewart Halloween punches. I love how they fit and I can clearly see the one that I want to use.
Here are my cases of stamps and punches, I have them in several colors and broken into categories.
Here are some more pictures of my craft area and the ways that I try to keep organized.
This is my Cropper Hopper Rolling Organizer which I purchased from Michaels. It was 50% off then I used a 25% coupon on top of that…. can't beat that.
The first few drawers have some of my tools like my Corner Chomper, popdots, adhesives, double sided tapes. Then a drawer for stamping stuff….blocks, sponges, embossing pillow. The last few are for the rest of my inks.
This is the ink I use most often and it sits on top of my table in a Sizzix Die Holder that I found at a local thrift shop for $2. Can you believe it…. only $2 I couldn't believe my eyes. Then next to that is a old cassette holder that I picked up for .50 cents at a garage sale, I just cut pieces of a cereal box and made shelves for my Memento Dew Drops.
Here is my new OttLite Desk Lamp I got it at Costco for $20….love it!!
These are my Copics they sit in paint brush holders from the dollar store and my Bic markers in a case I paid $1 for at a craft shop.
This is one of my favorite ways to keep my Spellbinders Dies organized. Avery Sheet Protectors 5 1/2 by 8 1/2 and Binders work great for these and many other items. I use them to store my stamps as well which I will post pictures of another day.
I kept the original folder and removed the tape and the Die from the back.
Next I opened the folder added a new piece of dbl sided tape and a piece of magnet, then slid them into the pockets. Perfect fit they just need a piece of Velcro at the top to close them.
I keep the rest of my stuff for the Cuttlebug in an Iris Card Keeper Box found at Michaels. I took out most of the dividers placed my folders in the front with the small dies and my Fiskars Embossing Plates and A,B,C plates in the back.
In an upcoming post I'll show you my stamp storage.


text:
Inverting Management's Duty to Shareholders
By Dr. Jonathan Tiemann, March 23, 2015
While we're on the subject of fiduciaries (see the post just before this one), there's another important principal (owner) – agent (person acting on owners' behalf) relationship in finance. That's the relationship between shareholders and corporate managers. The extent of managers' fiduciary duty to shareholders isn't really clear under the law, especially since public companies have a mechanism, the Board of Directors, whereby shareholders elect representatives to monitor management. But the subject does come up from time to time. It was a big issue in the 1980s, when financiers trying to take over underperforming companies (we used to call them raiders, but nowadays CNBC calls them activists) accused managers that tried to resist them of breach of fiduciary duty. The basic argument was that managers entrenched themselves so they could continue in their jobs, even though shareholders would be better off replacing them.
We only occasionally hear the fiduciary argument in corporate control contests these days, perhaps because Boards have become a bit more responsive to activists, and more corporate managers have significant shareholdings in their firms. Many may welcome the opportunity to make a profitable exit. But the interests of managers and public shareholders – especially individuals with small holdings – can still be in conflict. One area where the conflict arises in a curious way is in the so-called corporate tax inversions. These are transactions in which a US company merges with a company in a country with a lower corporate tax rate (Ireland has been a leading choice), and then reincorporates the parent company in the overseas jurisdiction. On the surface, this would seem like a good deal for shareholders. After all, lowering the firm's tax rate should improve its net earnings, and thence possibly it's stock price. Ironically, some managers have answered objections to inversions by arguing that failing to capture the inversion's tax advantage would be a fiduciary breach. Corporate management has become more subtile in the past 30 years.
There's a problem for many shareholders in tax inversions, though. Because the goal of the deals is to reduce corporate income tax, the best candidates are successful companies, and most of those have seen their share prices rise significantly in the past few years. As a result, many of their long-term shareholders have substantial unrealized capital gains. In a stock-for-stock acquisition deal between US companies, the share exchange is usually tax-free. But in a tax inversion, shareholders receive shares of a foreign company, so the deal is taxable. It causes shareholders to realize their capital gains whether they want to or not.
Managers are well aware of the problem. In a recent deal, Mylan Laboratories moved its domicile to the Netherlands after acquiring certain overseas generic drug assets that Abbott Laboratories spun off into a new firm. Anticipating a substantial tax impact on managers with substantial shareholdings (from various tax effects, not just realization of capital gains), the firm paid a group of senior managers concessions amounting to about $50 million to offset those taxes. Mylan's other shareholders, in effect, paid not only their own taxes, but those of senior management. All in the name of fiduciary duty.
By Jonathan Tiemann| 2018-12-20T20:36:52+00:00	March 23rd, 2015|Business News, Corporate Actions, international Finance, Shareholder Rights|0 Comments
About the Author: Jonathan Tiemann
Dr. Jonathan Tiemann, TIA's founder, president and chief investment "guru," has 30 years of investment experience, which include nearly a decade in academia and now more than twenty years managing money and designing investment services. He earned his B.S. in Applied Mathematics from Yale University, an M.S. in Operations Research from Stanford University, and his Ph.D. in Finance from Yale University. Dr. Tiemann taught Finance at Harvard Business School for five years before leaving academia for Barclays Global Investors (formerly Wells Fargo Nikko Investment Advisors and currently Blackrock), where he became Chief Investment Strategist, responsible for nearly $200 billion in institutional assets.
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text:
Let Slip the Secret-Service Dogs
A pair of canines play hero in the latest fence-jumping incident at the White House.
Russell Berman
"Dogs got him."
That was the written update sent to reporters by Secret Service spokesman Edwin Donovan following news that yet another man had jumped the fence (now fences) at the White House on Wednesday night. The jumper, identified as 23-year-old Dominic Adesanya of Bel Air, Maryland, was unarmed and, unlike a recent infamous intruder, did not make it into the residence.
The two dogs–K-9s named Hurricane and Jordan–attacked Adesanya, and after a struggle in which he punched one of the dogs, Secret Service officers subdued the man and arrested him.
The latest breach at the White House is the seventh fence-jumping incident of 2014 and comes just over three weeks after Julia Pierson resigned following a series of embarrassing blunders by the once-elite security force. It concluded an unsettling day marked by heightened alert in Washington after the shooting outside the Canadian Parliament in Ottawa.
Adesanya was charged with two counts of assault on a police officer K9 (yes, that is its own crime), four counts of resisting arrest and unlawful entry, and one felony count of making threats. He remains in custody because of outstanding warrants.
Adesanya made it over a second, temporary layer of fencing added last month in front of the White House's wrought-iron fence. A panel is now reviewing more permanent changes to the complex's perimeter.
"That's an easy jump," Secret Service spokesman Robert Hoback said Thursday morning of the make-shift fencing, which is the kind of waist-high barrier found along parade routes. The second layer was intended to slow down a jumper intent on entering the White House, and that appeared to work on Thursday.
While there is no word yet on Adesanya's motives, each additional incident at the White House or toward the First Family speaks to a fear voiced last month by Representative Elijah Cummings of Maryland at the congressional hearing in which Pierson testified: The Secret Service's reputation is the most important deterrent against serious threats to the president and his family, and the more that people think they can make it past their agents, the more likely they are to try.
On Wednesday, it was Hurricane and Jordan who sprung into action. The Secret Service wouldn't say whether they did so on their own or on orders from an officer. "We don't want to let the next fence-jumper know our procedures," Hoback said.
The two dogs were taken to a veterinarian on Wednesday for "minor bruising." But by Thursday morning, they were cleared to return to duty, and later in the day, the Secret Service released photos of the seemingly-happy canine heroes.
USSS K-9 Jordan - black/tan Belgian Malinois, brown eyes, age 5, enjoys walks around White House, ready to work pic.twitter.com/sMphy85HQf
— U.S. Secret Service (@SecretService) October 23, 2014
USSS K-9 Hurricane - black Belgian Malinois, brown eyes, age 6, enjoys playing with his Kong toy, ready to work pic.twitter.com/1tDO1bI741


Carin Finishing Cream is a hugely successful product in Ireland for the last twenty years. Carin Beeswax Finishing Cream with beeswax is suitable for "finishing" both men and women's hairstyles. Use it for smoothing, defining curls, getting rid of frizz and fly away hair.
Finishing Cream leaves the hair feeling soft without being greasy. A little goes a long way so it is very economical.
For a lasting and shiny hairstyle.
Apply Finishing Cream to wet or dry hair in very small amounts.
Massage into hands and then distribute through the hair as desired.
Finishing Cream is a hugely successful product in Ireland for the last twenty years.
Finishing Cream with beeswax is suitable for "finishing" both men and women's hairstyles.
Use it for smoothing, defining curls, getting rid of frizz and fly away hair.
Finishing Cream leaves the hair feeling soft without being greasy.
A little goes a long way so it is very economical.


text:
Family photo by my friend Elizabeth at Elizabeth Large Photography
I'm Briana, and I help service-oriented leaders create amazing brands using strategy based on their ideal clients. I was born and raised in Bristol, TN/VA in the Tri-Cities at the center of the Appalachian Highlands, and I still live here with my husband Stephen.
In many ways, I am an old soul. I can't help but have a desire to understand people of all demographics, generations, and personality types. I use that desire to your advantage: to determine how you can better serve your dream customers. It's an emotionally-driven approach to branding that involves stepping into someone else's shoes. After all, the emotion a brand creates for a customer is what keeps them coming back, and who better to take an emotionally-driven approach than me, one of the most emotional friends you will probably ever have!
Since 2008, I've had the pleasure of providing services for clients in so many different industries: automotive, advertising, government, real estate, tourism, spa and beauty, social work, retail, law, energy, nonprofit, religious, healthcare, entertainment, arts, transportation, music, finance, wedding and event, government, food/beverage, fitness, wellness, education, housing, construction, and more.
I've been winning awards since 2010 at the local, national, and international level for photography, graphic design, web design, writing, marketing, and branding.
I've been on numerous boards and committees and spent seven years as a member (and then VP) at an artist cooperative. I spent time working for a marketing firm, six and a half years working as a marketing manager for regional nonprofits, and went full-time with my branding business in 2018.
As you can imagine, I've worked with a lot of people, and I pride myself on relating to and caring deeply for every client I ever work with. I believe in the power of branding, because when you invest in your brand, it is business-altering for you and your clients. As your brand strategist, I will help you make emotional connections with your dream customers through a simplified view of branding and a hefty dose of authenticity.
2020 Silver ADDY Award – Brand Identity Campaign
American Advertising Federation
The brand identity campaign for Living Knot Lumber Company received a Silver ADDY in the 20120 SWVA American Advertising Awards. The campaign included the logo, 3-D embroidered hats, a photography series, invoice design, business cards, and carpenter pencils. The American Advertising Awards represent the true spirit of creative excellence by recognizing all forms of advertising from media of all types, creative by all sizes and entrants of all levels from anywhere in the world.
2019 Gold Hermes Creative Award – Logo Design
Association of Marketing and Communication Professionals
The logo for Living Knot Lumber Company was a Gold Award recipient in the Print Media/Print Creativity/Logo category of the 2019 Hermes Creative Awards competition. MarCom Awards is an international creative competition that recognizes outstanding achievement by marketing and communication professionals. Entries come from corporate marketing and communication departments, advertising agencies, PR firms, design shops, production companies and freelancers.
2018 Gold MarCom Award – Logo Design
The logo for The Barns at Chip Ridge was a Gold Award recipient in the Print Media/Print Creativity/Logo category of the 2018 MarCom Awards competition. MarCom Awards is an international creative competition that recognizes outstanding achievement by marketing and communication professionals. Entries come from corporate marketing and communication departments, advertising agencies, PR firms, design shops, production companies and freelancers.
2018 Platinum Hermes Creative Award -PR/Communications Campaign
"Careers Expo for Youth" PR/Communications Campaign for United Way of Southwest Virginia consisting of signage, video, social media graphics, booklet design, backpack graphic design, and t-shirt design received a Platinum Hermes Creative Award in the Special Event category. Hermes Creative Awards is an international competition for creative professionals involved in the concept, writing and design of traditional materials and programs, and emerging technologies. Entries come from corporate marketing and communication departments, advertising agencies, PR firms, graphic design shops, production companies, web and digital creators and freelancers.
2017 Platinum MarCom Award – Written Series
"The Operation Tomorrow's Workforce – The Written Series" for United Way of Southwest Virginia was a Platinum Award recipient in the Print Media/Creative Feature Article Series category of the 2017 MarCom Awards competition. The series was published in the Bristol Herald Courier, Clinch Valley Times, The Castlewood – St. Paul Observer, and The Lebanon News from May through October 2017. A sidequel series was also published in The Business Journal of Tri-Cities Tennessee / Virginia from May through October 2017. MarCom's Platinum Award is presented to those entries judged to be among the most outstanding entries in the competition. MarCom Awards is an international competition that honors excellence in marketing and communication while recognizing the creativity, hard work and generosity of industry professionals.
2017 40 Under Forty
The Business Journal of Tri-Cities TN/VA
I am honored to have been nominated as one of the 2017 40 Under Forty, and I am grateful to friends at my previous employer, United Way of Southwest Virginia, for elevating my platform and recognizing my ambitions. Each year, business and organizations throughout Northeast Tennessee and Southwest Virginia nominate 40 outstanding individuals under the age of 40 to be part of the class of rising stars of the Tri-Cities community. The award, given by The Business Journal of Tri-Cities TN/VA honors the "best and brightest" young professionals in the Tri-Cities. An independent panel chooses the 40 honorees, who join a group that, in the last 24 years, has included future C-suite level executives, successful entrepreneurs, elected officials and a host of other influential community leaders.
2016 Gold Hermes Creative Award – Portrait Series
The "Experience Serendipity" portrait series for Serendipity Boutique received a Gold Hermes Creative Award. Hermes Creative Awards is an international competition for creative professionals involved in the concept, writing and design of traditional materials and programs, and emerging technologies. Entries come from corporate marketing and communication departments, advertising agencies, PR firms, graphic design shops, production companies, web and digital creators and freelancers.
2016 Silver ADDY Award – Logo Design
The Loaves & Fishes logo design received a Silver ADDY in the 2016 SWVA American Advertising Awards. The American Advertising Awards represent the true spirit of creative excellence by recognizing all forms of advertising from media of all types, creative by all sizes and entrants of all levels from anywhere in the world.
2015 Gold Hermes Creative Award – Annual Report Design
The 2014 Annual Impact Report for Highlands Community Services received a Gold Hermes Creative Award. Hermes Creative Awards is an international competition for creative professionals involved in the concept, writing and design of traditional materials and programs, and emerging technologies. Entries come from corporate marketing and communication departments, advertising agencies, PR firms, graphic design shops, production companies, web and digital creators and freelancers.
2015 Silver ADDY Award – Annual Report Design
The 2014 Annual Impact Report for Highlands Community Services received a Silver ADDY in the 2015 SWVA American Advertising Awards. The American Advertising Awards represent the true spirit of creative excellence by recognizing all forms of advertising from media of all types, creative by all sizes and entrants of all levels from anywhere in the world.
2014 Rising Star Alumni Award
Virginia Highlands Community College
The Virginia Highlands Community College Rising Star Alumni Award is designed to recognize Alumni who have enjoyed early career success. Winners are selected by the Association Board each spring and honored at the VHCC Commencement Ceremony in May. To be eligible for this prestigious award, nominees must have earned 24 semester credits from VHCC within the last decade. Additionally, winners will be selected based upon notable achievement in his/her career field, outstanding service to the community and/or VHCC, and inspirational impact.
2014 Silver ADDY Award – Website Design
The website for Highlands Community Services received a Silver ADDY in the 2014 SWVA American Advertising Awards for the HCS website. The American Advertising Awards represent the true spirit of creative excellence by recognizing all forms of advertising from media of all types, creative by all sizes and entrants of all levels from anywhere in the world.
2013 Gold MarCom Award – Rebrand/Refresh
Association of Marketing & Communication Professionals
The Highlands Community Services Rebrand won a Gold MarCom Award for "Brand Refresh". Our communication department's branding efforts included in the winning entry were our logo change (partnering with Coburn Creative) and our internal brand execution (signage, print materials, product, apparel, stationary, website, and internal newsletter). MarCom Awards is an international competition that honors excellence in marketing and communication while recognizing the creativity, hard work and generosity of industry professionals.
2013 Gold ADDY Award – Poster Design
My domestic violence awareness poster for Highlands Community Services' domestic violence task force, Project Jane, received a Gold ADDY in the 2013 SWVA American Advertising Awards. The American Advertising Awards represent the true spirit of creative excellence by recognizing all forms of advertising from media of all types, creative by all sizes and entrants of all levels from anywhere in the world.
2010 Best in Show – Photography
Bristol Rhythm & Roots Reunion Photography Contest
My photograph "Pick Me!" won Best in Show in the 2010 Bristol Rhythm & Roots Reunion Photography Contest, as well as First Place in the Altered Image category. It went on to be my best-seller, bringing in thousands of dollars over seven years at 606 State Street Gallery and A Work of Art Gallery & Gifts.


The Philippines' past experiences with Chinese investments were also bad. So Manila is not very sanguine with prospects of Chinese state led investments in its infrastructure. Under the Arroyo administration (2001 2010), the Philippines' National Broadband Network (NBN) signed a $329.5 million contract with China's ZTE Corp.
cheap moncler coats We still thinking through the details, but we may start small with a rule specifically banning "I just quit X" posts with no other substance, which would not catch all posts, but may be a step in the right direction. Another idea may be sticky threads for discussion around social media, but I feel like relegating all of this material to a sticky may throw the baby out with the bathwater. I read it a few months ago and there an interesting discussion of dreams from a Bon perspective; though, as interesting cheap moncler as it is, I would recommend taking everything with a large grain of salt as it is essentially a religious lens on the subject cheap moncler coats.


(a) The Legislature recognizes that elders and dependent adults may be subjected to abuse, neglect, or abandonment and that this state has a responsibility to protect these persons.
(b) The Legislature further recognizes that a significant number of these persons are elderly. The Legislature desires to direct special attention to the needs and problems of elderly persons, recognizing that these persons constitute a significant and identifiable segment of the population and that they are more subject to risks of abuse, neglect, and abandonment.
(c) The Legislature further recognizes that a significant number of these persons have developmental disabilities and that mental and verbal limitations often leave them vulnerable to abuse and incapable of asking for help and protection.
(d) The Legislature recognizes that most elders and dependent adults who are at the greatest risk of abuse, neglect, or abandonment by their families or caretakers suffer physical impairments and other poor health that place them in a dependent and vulnerable position.
(e) The Legislature further recognizes that factors which contribute to abuse, neglect, or abandonment of elders and dependent adults are economic instability of the family, resentment of caretaker responsibilities, stress on the caretaker, and abuse by the caretaker of drugs or alcohol.
(f) The Legislature declares that this state shall foster and promote community services for the economic, social, and personal well-being of its citizens in order to protect those persons described in this section.
(g) The Legislature further declares that uniform state guidelines, which specify when county adult protective service agencies are to investigate allegations of abuse of elders and dependent adults and the appropriate role of local law enforcement is necessary in order to ensure that a minimum level of protection is provided to elders and dependent adults in each county.
(h) The Legislature further finds and declares that infirm elderly persons and dependent adults are a disadvantaged class, that cases of abuse of these persons are seldom prosecuted as criminal matters, and few civil cases are brought in connection with this abuse due to problems of proof, court delays, and the lack of incentives to prosecute these suits.
(i) Therefore, it is the intent of the Legislature in enacting this chapter to provide that adult protective services agencies, local long-term care ombudsman programs, and local law enforcement agencies shall receive referrals or complaints from public or private agencies, from any mandated reporter submitting reports pursuant to Section 15630 , or from any other source having reasonable cause to know that the welfare of an elder or dependent adult is endangered, and shall take any actions considered necessary to protect the elder or dependent adult and correct the situation and ensure the individual's safety.
(j) It is the further intent of the Legislature in adding Article 8.5 (commencing with Section 15657 ) to this chapter to enable interested persons to engage attorneys to take up the cause of abused elderly persons and dependent adults.


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Current Affairs - July 5, 2019 Current Affairs
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Exercise :: July 5, 2019 Current Affairs - Daily Current Affairs
July 5, 2019 Current Affairs - Daily Current Affairs
The 21st Commonwealth Championship for the year 2019 will be held in __________.
A. Rajasthan
B. Punjab
C. Odisha
D. Maharashtra
The Department of Sports and Youth Service of the Odisha government signed a Memorandum of Understanding (MoU) with Table Tennis Federation of India (TTFI) and Odisha State Table Tennis Association (OSTTA) to host the 21st Commonwealth Championship for the year 2019. It will be held from July 17-22, 2019 at the Jawaharlal Indoor Stadium in Cuttack, Odisha.
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Which bank won the Finance Organisation of the Year during the 3rd edition of the UK-India Awards?
A. Punjab National Bank
B. AXIS Bank
C. State Bank of India
D. Bank of Baroda
2019 UK-India Awards marked the conclusion of the annual UK-India Week in London. This was the 3rd edition of the UK-India Award organised by India Inc., a media house based in London. AXIS Bank Limited was conferred with the Finance Organisation of the Year.
Which state govt launches toll-free CM helpline 1076, recently?
A. Uttar Pradesh
B. West Bengal
C. Andra Pradesh
D. Odisha
Uttar Pradesh government launched a toll-free Chief Minister helpline 1076. This scheme will enable people from across the state to register their complaints and a time-bound action will be taken. Chief Minister Yogi Adityanath will personally review the complaints every month. The people now don't need to travel to Lucknow to lodge their complaints. The action will be taken against those who make false complaints. The CM helpline number 1076. The helpline will work 24x7 and anyone from any part of the state. The 500-seater call center established for the helpline.
The founder of Working Women's Forum (WWF) & Padma Shri awardee, who passed away recently is;
A. Dr. Jaya Arunachalam
B. Sonika Chauhan
C. Jiah Khan
D. Kuljeet Randhawa
Working Women's Forum (WWF) founder Dr. Jaya Arunachalam, aged 87, passed away in Chennai, Tamil Nadu after a brief illness. She hailed from Tamil Nadu. She was the president of the National Union of Working Women, in Tamil Nadu, Karnataka and Andhra Pradesh, Vice President of Tamil Nadu Congress Committee (TNCC) and member of the All India Congress Committee. She was the first South Asian woman member to be elected to the Governing Council of the Society for International Development, Rome. She was also a member of the Inter-ministerial Conference on Women and Children to the Philippines in the year 1994.
The Economic Survey 2019 has projected how much growth in GDP in 2019-20?
A. 8 percent
B. 7 percent
C. 9 percent
D. 11 percent
The Economic Survey has projected 7 percent growth in GDP in 2019-20. The Economic survey was tabled by Finance Minister Nirmala Sitharaman in the Parliament on July 4, 2019.
Who has signed Mou with Centre for DNA Fingerprinting and Diagnostics (CDFD) to provide DNA-based diagnostic service to the public?
A. OrthoCAD Network Research Cell
B. Institute of Nuclear Medicine & Allied Sciences
C. National Institute of Virology
D. CSIR-CCMB
The CSIR-Centre for Cellular and Molecular Biology (CCMB) has signed Mou with Centre for DNA Fingerprinting and Diagnostics (CDFD) to provide DNA-based diagnostic service to the public at lower cost and to develop newer diagnostic methods has been signed here. The objectives of the MoU include provision of quality DNA-based diagnostic services to the public at lower costs, to develop newer diagnostic methods and to engage in scientific research to improve understanding of human genetic disorders. Both the institutes have also mutually agreed to undertake training and educational activities in genetic diagnostics. The CDFD is a Biotechnology research centre i.e. operated by the Department of Biotechnology, Ministry of Science and Technology. It is located at Hyderabad, Telangana.
Which state has commissioned the longest Electrified Railway Tunnel?
A. Maharashtra
B. Andhra Pradesh
C. Karnataka
D. Kerala
The South Central Railway (SCR) had commissioned the longest electrified tunnel of 6.6 km between Cherlopalli and Rapuru stations in the state of Andhra Pradesh. The tunnel is part of the recently completed Obulavaripalli-Venkatachalam new railway line.
Which state assembly has passed a bill proposing a hike in retirement age of Vice-chancellors of State own Universities?
A. West Bengal
B. Madhya Pradesh
C. Himachal Pradesh
D. Punjab
The West Bengal Assembly passed a bill endorsing hiking of retirement age of Vice-chancellors of State own Universities from 65 years to 70 years replacing an ordinance on the matter.
Name the country which will provide 2,500 metric tons of rice to Bangladesh for the Rohingya refugees.
A. China
B. France
C. Russia
D. India
China will provide 2,500 metric tons of rice to Bangladesh for the forcibly displaced Rohingyas from Myanmar. This was part of nine instruments signed between Bangladesh and China on July 4, 2019.
The IMF board has approved USD 6 billion loan package for which nation?
A. Bangladesh
B. Myanmar
C. Nepal
D. Pakistan
The International Monetary Fund Executive board approved a three-year, USD 6 billion loan package for Pakistan to rein in mounting debts and stave off a looming balance of payments crisis, in exchange for tough austerity measures.
Which entity was awarded with World Economic Forum's (WEF) 'Technology Pioneers' award 2019?
A. YASH Technologies
B. Quantela Inc
C. ENut Technologies
D. Unify Technologies
Quantela Inc, a Hyderabad and Silicon Valley-headquartered digital technology company, was awarded World Economic Forum's (WEF) 'Technology Pioneers' award 2019. It was selected by a selection committee of more than 59 academics, entrepreneurs, venture capitalists, and corporate executives.Quantela: It is a new age digital technology solutions company focused on IoT(Internet of Things). It provides a comprehensive, customizable, scalable platform, "Atlantis" that helps cities to proactively predict and solve social, economic and environmental problems.Technologies: This year technology pioneers emerged from a diverse set of industries focusing on AI(Artificial Intelligence), IoT, robotics, blockchain, etc.
Who has tied up with Bharti AXA Life Insurance to offer the Bharti AXA Life POS Saral Jeevan Bima Yojana?
A. J&K Bank
B. Airtel Payments Bank
C. Federal Bank
D. DCB Bank
The first live payments bank in the country, Air-tel Payments Bank has partnered with Bharti AXA Life Insurance to offer Bharti AXA Life POS (Point of Sale) Saral Jeevan Bima Yojana, a pure life term insurance plan up to Rs 5 lakh which is aimed at the under-insured and uninsured segments in India. The policy available at Airtel Payments Bank's 25,000 retail outlets will be expanded to cover over 60,000 banking points. The customers are offered the option of life cover between 3-5 lakh and it will soon be extended up to Rs 25 lakh. Any individual between the ages of 18 and 55 can enroll for this product. In 2018 Airtel Payments Bank had also partnered with Bharti AXA Life Insurance to offer Pradhan Mantri Jeevan Jyoti Bima Yojana (PMJJBY).
Who chairs the committee of experts on data protection formed by government of India to study the issues on data protection and frame Data Protection Bill?
A. Uday Umesh Lalit
B. A.M. Khanwilkar
C. Abhay Manohar Sapre
D. BN Srikrishna
Minister of Electronics and Information and Technology Ravi Shankar Prasad in a written reply in Lok Sabha stated that comprehensive legislation on data privacy named Data Protection Bill is under formulation to strengthen the protection of personal data.The government has formed a committee of experts on data protection headed by Justice (Retd) BN Srikrishna of Supreme Court to study the issues on data protection and frame Data Protection Bill. It has released a draft Personal Data Protection Bill (PDPB) which will be placed in the Parliament for the approval.
Gujarat FM presents the state's highest budget pegged at over __________.
A. 5 lakh crore
B. 2 Lakh crore
C. 6 lakh crore
D. 8 lakh crore
Finance Minister of Gujarat Nitin Patel presented the Budget size of Rs 2,04,815 crore for the year 2019-20 for the state. The budget indicates the overall surplus of Rs 572 crore. An additional tax income of Rs 287 crore is added to it. This is the first time the State's budget crossed Rs.2 lakh crore. The budget estimates around Rs 1,54,732 crore revenue expenditure of Rs 1, 51, 858 crores for the year 2019-20. The tap water to every household by 2022. The state government allotted Rs.4,500 crore for this purpose.
As per Henley Passport Index 2019, what is the position of India?
A. 68th
B. 72nd
C. 86th
D. 54th
India is ranked at the 86th position in the Henley Passport Index 2019 with a mobility score of 58. India shares the position with Mauritiana and Sao Tome and Principe. In 2018, India was ranked at the 79th position.
Which telescope was used by researchers for discovering the source of FRB 180924, a mysterious powerful pulse of cosmic energy known as Fast Radio Burst (FRB)?
A. Molonglo Observatory Synthesis Telescope(MOST)
B. Australia Telescope Compact Array Pathfinder (ATCAP)
C. Atacama Large Millimeter Array Pathfinder (ALMAP)
D. Australian Square Kilometer Array Pathfinder (ASKAP)
For the first time, an international team of researchers has discovered the source of FRB 180924, a mysterious powerful pulse of cosmic energy known as Fast Radio Burst (FRB), which lasted for just a fraction of a second. The discovery has been made by using the Australian Square Kilometer Array Pathfinder (ASKAP) radio telescope in Western Australia.It is said to be originated in the outskirts of Milky Way-sized galaxy roughly 3.6 billion light-years from Earth.The first FRB (FRB 12110B) was discovered in 2007 and so far over 80 have been detected.The findings published in AAAS journal Science. The lead author of the study was Keith Bannister.
Who among the following get an additional charge as secretary to the Ministry of Textiles recently?
A. A.K. Dhasmana
B. Rabindra Panwar
C. Bhaskar Khulbe
D. Pradeep Kumar Sinha
The Appointment Committee of the Cabinet (ACC) approved the assignment of additional charge as Secretary to the Ministry of Textiles to Rabindra Panwar, Secretary, Ministry of Women and Child Development with immediate effect and till the appointment of a regular incumbent or until further orders whichever is earlier. He is the 1985 Indian Administrative Service Officer (IAS) of Bihar cadre. He succeeded Raghvendra Singh.
Who is appointed as an additional director on the Board of Directors (BOD) of Jammu and Kashmir Bank by Reserve Bank of India?
A. AK Misra
B. Suresh Kumar
C. Dinesh Gupta
D. Vikram Sharma
The Reserve Bank of India (RBI) appointed ex-executive director RBI A.K Misra as Additional Director on the Board of Directors (BOD) of the Jammu and Kashmir Bank Limited. The appointment shall be for a period of two years. The appointment will be effect from July 3, 2019 to July 2, 2021. The usual sitting fee and allowances are paid to other directors for attending the meetings of the Board and Committees.
Name the campaign launched by Gajendra Singh Shekhawat for conservation of water and water security in New Delhi.
A. Jal Suraksha Abhiyan (JSA)
B. Jal Shakti Abhiyan (JSA)
C. Jal Bharat Abhiyan (JBA)
D. Jal Upadhyaya Abhiyan (JUA)
Union Jal Shakti Minister, Shri Gajendra Singh Shekhawat, launched the Jal Shakti Abhiyan (JSA)- a campaign for water conservation and water security in New Delhi. It will focus on 256 water stressed districts and 1,592 water stressed blocks.Launched in two phases, the first phase is between July 1, 2019, and September 15, 2019, for all participating States and the second phase, will be from October 1 to November 30, 2019, for States with a retreating monsoon.The 5 key intervention areas under the campaign include water conservation and rainwater harvesting, renovation of traditional and other water bodies, reuse, bore well recharge structures, watershed development, and intensive afforestation.
Which bank launched web tool for NPA recovery process named 'Vasool So-Ft'?
A. Yes Bank
B. Canara Bank
C. Karnataka Bank
D. Lakshmi Vilas Bank
Karnataka Bank launched web tool for NPA recovery process named 'Vasool So-Ft. The tool will enable easy & faster processing, real-time information and immediate decision making in the recovery area.
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The Vitturi Castle is a 15th-century castle in Kaštel Lukšić, a town within the administrative area of Kaštela in Dalmatia, Croatia.

History
Vitturi Castle was built by the aristocratic family Vitturi from Trogir, at the end of the 15th century.
Two noblemen from Trogir, Nikola and Jerolim Vitturi, built the castle in order to provide protection not only for the Vitturi family but also for the population of the nearby village of Ostrog. The castle was built in the style of a luxurious renaissance palace and it was completed in 1564. It consisted of a residential building and two defence towers and it was connected to the mainland with a drawbridge. In the 18th century the drawbridge was replaced with a stone bridge. Near the castle there is a classicistic park dating from the second half of the 18th century. The park was also designed by the Vitturi family. In 1968 it was proclaimed a monument of park architecture.

Nowadays, the renovated Vitturi castle has become the cultural centre of Kaštel Lukšić, as a place where numerous exhibitions, concerts and plays are held. In addition to that, the town museum and other cultural institutions are situated in the former residential part of the castle. The Vitturi castle is famous not only for its beauty but also for a legend concerning one of its inhabitants – Dobrila Vitturi.

Legend of Miljenko and Dobrila
The legend of Miljenko and Dobrila is a tragic story about two lovers from Kaštel Lukšić, who are often described as the Croatian Romeo and Juliet. The legend was used as a basis for a number of novels, operas and plays. The story dates from the second half of the 17th century, when two noble families lived in Kaštel Lukšić – the Vitturi family with their daughter Dobrila and the Rušinić family with their son Miljenko.

According to the legend, Miljenko and Dobrila fell in love, but they had to keep their relationship secret because of a long-lasting feud between their families. When their parents found out about their relationship, they decided to separate them. Miljenko was sent off to Venice, while Dobrila's father arranged for her to marry a much older nobleman from Trogir. However, Miljenko found out about his plans and came back from Venice just in time to stop the wedding.  As a result, he was banished from Kaštel Lukšić and Dobrila was sent to a convent. However, she escaped with the intention of being reunited with Miljenko and marrying him secretly. When Dobrila's father found out that she had escaped from the convent, he decided to bring her home at any cost. He sent a messenger to find the two lovers and to tell them that he would no longer oppose their marriage and that they could come home. The lovers accepted his proposal, returned to Kaštel Lukšić and got married. But when the wedding celebration was over, Dobrila's father, consumed with rage, killed Miljenko. Several months later Dobrila died of sadness.  Her only wish was to be buried next to Miljenko. Their grave can be found in the church of St. John in Kaštel Lukšić, and it is famous for the inscription 'Rest in peace, lovers'.

References

http://www.kastela-info.hr/hr/kastel-luksic
http://www.kastela-info.hr/hr/mid
http://kastela.croatian-adriatic.eu

Castles in Croatia
Buildings and structures in Split-Dalmatia County
Tourist attractions in Split-Dalmatia County

redpajama_set_name: RedPajamaWikipedia


The door of his wife's car was open as was the front door to the house and there was no sign of the dog. Proceeding into the hall, Patrick found an even bigger mess. A lamp had been knocked over and the rug was piled up against one wall. In the front room the TV was loudly blaring a cartoon channel and the family room was strewn with toys and various items of clothing.
In the kitchen dishes filled the sink, breakfast food was spilled on the counter tops and the refrigerator door was open wide. Dog food was spilled on the floor, a broken glass lay under the table and a small pile of sand was spread by the back door.
Patrick quickly headed up the stairs, stepping over toys and more piles of clothes, looking for Valerie. He was worried she might be ill and perhaps she collapsed or something more serious may have happened.
He was met with a small trickle of water as it made its way out of the bathroom door. When he peered inside he found wet towels, scummy soap and even more toys strewn over the floor. Miles of toilet paper lay in a heap and toothpaste had been smeared over the mirror and sink.
As he rushed to the bedroom, he found Valerie still curled up in the bed in her pajamas reading a novel. She looked up at him, smiled and asked how his day went.
Patrick looked at Valerie, bewildered and asked, "What happened here today?"
Valerie again smiled and answered, "You know every day when you come home from work and you ask me sarcastically what in the world I do all day?" "Yes," was Patrick's startled reply.
Valerie smiled once more and answered, "Well, today... I didn't do it!"
A cute little story... but it also carries a big message.
Whatever work God has given you to do -- do it earnestly and wholeheartedly! Don't be impressed with yourself and don't compare yourself to others. And, try to lend a helping hand to someone in need.
Helping others, is exactly what Jesus did! He didn't make it easy for himself by avoiding people's troubles -- he waded right in and helped them out. Jesus turned water into wine at a wedding, He healed those who were afflicted, He fed the hungry and He offered "living waters" to the woman at the well.
Those of us who are stronger than another, need to find a way to help a weaker brother or sister in the Lord. We must always be "alert" to that which is going on around us, so that we don't miss the opportunity and we must always be willing to lend a helping hand.
So, reach out to that one who needs your assistance and then do what you can to lighten their load. It might seem like a very small thing to you, but to them it could be an answer to their prayers.
If we fail to help someone, if we overlooked or ignore someone -- it is Christ Jesus we are failing and overlooking.
Our strength is for service... not status.