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Q: Understanding/clarifying view controller syntax I've been looking at view controllers for a few days now (searching xcode help, google and stack overflow), and I think I have some understanding of it, but not a lot.
I have some code, that I have trouble understanding.
So here I have the following code I found in the book I'm reading, and I'm not sure If I understand it correctly.
-(void)prepareForSegue(UIStoryboardsegue *)segue sender:(id)sender{
    ((ViewController2 *)segue.destinationViewController).delegate = self;
}

First, I have no idea why we typecast to our second view controller(viewController2) here.
I think I get the rest though, we take the method's segue parameter (which holds information about the view controllers involved in the segue), and we access the destinationViewController(meaning that we want to access the view controller that we are going to). We then set the delegate property of the destination view controller to self. I believe we set the delegate property to self, because we want to send messages to a delegate in the view controller we're going to.
Heres the last one I don't get:
In the header file:
@property (weak, nonatomic)id delegate;

In the implementation file: (the  controllerVisisble property is a boolean, and is changed to YES when the user hits a button to perform a manual segue to the second view controller, which is this one)
-(void)viewWillDisappear:(BOOL)animated{
    [super viewWillDisappear:animated];
    ((ViewController *)self.delegate).controllerrVisisble=NO;
}

Heres what I think this does: the viewWillDisappear method is called when a view is closing/removed.
I'm not quite sure about [super viewWillDisappear:animated], but I'm guessing that it gives an animation when the view disappears?However, I remove that line, and my dismissViewControllerAnimated method still gives an animation when the view controller is dismissed.
Here's the part that really confuses me. We need to access the first view controllers dateChooserVisible property somehow, to set it to NO, so we can access the second view controller again through our button. But, I don't understand why we have to typecast (viewController *), and type in self.delegate. Nor, do I understand why we created a property called delegate in the header file, to use here.

A: A lot of these questions are more generic than just within the context of view controllers.

*

*[super methodName] calls the superclasses implementation of the method named methodName.  In your case, Apple has written some code (that we don't have access to) in UIViewController's viewWillDisappear: method.  ALWAYS call super when overriding a method from a superclass.

*Note that viewWillDisappear: is just callback triggered whenever the view is set to disappear.  My guess is that the super implementation of this method forwards this callback down to child view controllers, especially in the case of standard container classes like UINavigationController and UITabBarController.

*The type casting really doesn't seem necessary, you can always call methods without compiler errors/warnings if the receiver is either type id or provides a declaration for the called method in its @interface.

*As far as the delegates go, protocols and delegation are a major part of Objective-C, and widely used in Apple's APIs.  This link might help you understand how they work; it helped me immensely.

redpajama_set_name: RedPajamaStackExchange


The Missoula Art Museum Art Park offers visitors, citizens, and neighbors the opportunity to immerse in an urban oasis overflowing with sculptural art. The park replaces the lawn on the north side of MAM and extends across Pine Street to include the street frontage adjacent to Adventure Cycling. Raised planters overflowing with vegetation, built-in benches, a Portland Loo, bike racks, tables and chairs, bollards, and new lighting are but a few amenities visitors enjoy. The plaza hardscape is multi-functional and designed to support sculptural installations that change on a regular basis. Traffic calming is an added benefit of the park: Narrowing Pine Street and adding planting buffers vegetated with new street trees, shrubs, and groundcover enhance the pedestrian experience while increasing safety by separating pedestrians from vehicular traffic. Bicyclists also enjoy the benefit of dedicated bike lanes on both Pine and Pattee Streets. An additional feature of the Art Park is the ability to temporarily close Pine Street to host events such as the People's Market, Missoula Art Museum socials, and other community-based events in a dynamic, vibrant, and culturally rich environment.


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Q: Delphi Twebbrowser change value of textbox. I'm have some difficulty changing the value of a textbox in twebbrowser. I have tried WebBrowser1.OleObject.Document.getElementById('verification_control_0').value := 'mytext'; and a few other methods but it doesn't seem to work.
The websites code:

 What are the first 3 letters of our website's name?:

 <input type="text" name="register_vv[q][71]" size="30" value=""  tabindex="6"    class="input_text" />

If you could please show me how to change the value in <input type="text" name="register_vv[q][71]" size="30" value=""  tabindex="6" class="input_text" /> i would really appreciate it very much.
Thanks for reading and all replies.

A: Try this:
procedure TForm1.Button1Click(Sender: TObject);
var
  col: IHTMLElementCollection;
  el: IHTMLInputElement;
begin
  col := (WebBrowser1.Document as IHTMLDocument3).getElementsByName('register_vv[q][71]');
  if col.length <> 0 then
  begin
    el := col.item(0, 0) as IHTMLInputElement;
    el.value := 'mytext';
  end;
end;

In IE8 Standards mode, getElementById performs a case-sensitive match on the ID attribute only.
In IE7 Standards mode and previous modes, this method performs a case-insensitive match on both the ID and NAME attributes, which might produce unexpected results.
So if your TWebBrowser works with IE7 Standards mode and previous modes getElementById should work as well:
procedure TForm1.Button2Click(Sender: TObject);
var
  el: IHTMLElement;
  inputElement: IHTMLInputElement;
begin
  el := (WebBrowser1.Document as IHTMLDocument3).getElementById('register_vv[q][71]');
  if Assigned(el) then
    if Supports(el, IID_IHTMLInputElement, inputElement) then
      inputElement.value := 'mytext';
end;

Using getElementsByName collection to locate elements by NAME should be the preferred solution.

EDIT:
@SertacAkyuz first comment:
WebBrowser1.OleObject.Document.getElementByID('register_vv[q][71]').Value:='test';

I'm pretty sure OP did not test your code (which should work by default, unless OP explicitly changed IE browsing mode), and used getElementByID('verification_control_0') instead - which is a DIV element and does  not have method value supported. (hence the error message "Method 'value' not supported by automation object").

A: Your getElementById('verification_control_0') will get the DIV Element, wich doesn't have a 'value'.
Your textbox does not have a ID. For a test change the 'name' attribute to 'id' like this
<input type="text" id="register_vv[q][71]" size="30" value=""  tabindex="6" class="input_text" />

and change your code like this
WebBrowser1.OleObject.Document.getElementById('register_vv[q][71]').value := 'mytext';

A: I had to allow entry of text via touch buttons in to the active element, the below worked:
    procedure TMyForm.SendKey(key : string);
    var
    Doc: IHTMLDocument2;
    InputBox : IHtmlInputElement;
    begin
      Doc := WebBrowser1.Document as IHTMLDocument2;

      if Doc.activeElement.isTextEdit then
      begin
        InputBox := Doc.activeElement as IHtmlInputElement;
        InputBox.value := InputBox.value+key;
      end;
    end;


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Mondays & Memories of My Mom – Giving Thanks and Appreciation
Happy Monday to all! Just a few more days until Thanksgiving! Are you ready for it?
Being thankful and appreciative is as much a part of the preparation for Thursday's big celebration as the righteous bird and all the trimmings that will sit in the middle of our tables as we gather together, with family and friends, to feast and be joyful. So, again, I ask, "Are you ready?"
Have you paused to consider GIVING thanks – not only in prayer before your Thursday meal but also directly to everyone you come in contact with throughout the week? Think about GIVING a thank you to your cashier at the busy grocery store this week and to the stocking clerk that found an item for which you were looking; to the person who delivers your mail, to the people who collect your weekly trash and to the officers that protect your neighborhood, daily – just to name a few.
The list can be endless, but it takes only two seconds to say, "thank you"; and only three seconds to say, "I appreciate you." Everyone appreciates appreciation, so take five seconds to GIVE thanks AND appreciation to the "peeps" in your "village" for whatever they do in and around your life. So, as to not forget anyone, I suggest (as in Mom's story of Maya Angelou – below) you get a yellow pad of paper and make a list of all those to whom you are thankful.
Mom's faith was always a part of her writing AND her writing was always a part of her faith, as she journaled about it daily. In fact, Mom wrote a story on page 10 of her newsletter's Winter 1994/95 issue about how Maya Angelou was even more of an influence in her faith-journaling. The re-inspiration came from a 1993 interview Maya had with David Holstrom of "The Christian Science Monitor".
As Mom wrote about it, Maya had gone "to her voice teacher in mental turmoil over having to leave her child in Europe when she returned to the States. Frightened for her sanity, she told her teacher that she thought she was going mad."
Mom told of how Maya's teacher gave her a yellow pad of paper and told her to write down all of her blessings on it. But, apparently, that was not the answer Maya wanted to hear. Her teacher insisted and, also, suggested that she start there – with the fact that she could hear him and, then, that she could see the page and that she could hold the pen and so on and so forth.
Mom added that Maya had said, in her interview with Mr. Holstrom, "Before I reached the end of the page, I was transformed. So, everything I have written, every book, every stage play, every screenplay, was written on a yellow pad. As soon as I pick it up, I am reminded of my blessings." Mom was eternally thankful to Maya for the renewed inspiration in gratitude!
My mom was a very devout Christian – born and bred in Christian Science, with Jewish and Lutheran influences, as well. No matter what the problems and struggles Mom faced, she never lost her faith in "God's plan". As her parents raised her, Mom would always try to find something in every situation from which to learn and, also, for which to be grateful. Mom not only wrote about her faith in her personal journals but also in her cookbooks and newsletters. She shared it publicly and openly, with hopes to help and inspire others who may be facing their own trials and tribulations.
Happiness is a state of thought. It begins with gratitude for all we've already received and achieved – not with what we 'own' or the 'things'… – Gloria Pitzer, as seen in Gloria Pitzer's Secret RecipesTM Newsletter, Issue #218 (Secret RecipesTM, Marysville, MI; Nov. 2000, p. 5)
I believe that gratitude is the simplest and, yet, most priceless gift that you can give anyone at any time! A smile and a down-to-earth "thank you" and "I appreciate you" can have a rippling effect and these humble gestures WILL go far; thus, spread the cheer! Most people just don't understand the "madness" that happens on "the other side of the fence", in the restaurant and/or retail industries (unless they've worked in it), during the big shopping frenzies of the season.
I have this glass cutting board in my kitchen (pictured below) and every day, when I look at it, I feel like it's a message from Mom to me. However, I also feel the message goes out to her, equally, as I am so thankful and appreciative for all she has given and taught me.
To Mom…Love, Me
I also feel that we should even be thankful for those whom we've perceived to have done us wrong in some way. Mom would always show me that we can, at least, be grateful for the learning experiences that were derived from the confrontations we faced. In one of her last newsletter issues, Mom wrote the following excerpt about being grateful – even for the struggles.
Secret RecipesTM Newsletter, Issue #218 (Secret RecipesTM, Marysville, MI; November 2000, p. 2)
Grateful for the Struggles
Sometimes, just for a moment – other times, for much longer. Nonetheless, we have to deal with each struggle as it arises. We don't analyze what's going on. We don't blame other people for our pain. We don't justify our fears, today, by regretting what took place in the past.
We're dealing with our attitude right now – right where we are, in the present moment. We don't worry about what will or won't occur in the future. We are capable of making some good decisions when we are called on to make them. Whether we did or not in the past is in the past.
We're not the same person, today, we were then. We're not even the same person we were yesterday, but we are learning lessons all of the time. Melody Beattie [who wrote The Language of Letting Go] says [in her book], 'Our past is a series of lessons that advance us to higher levels of living and of loving.'
Regarding: blessed with enthusiasm
Among other things, Mom was always grateful for her fans – her readers & radio show listeners – who kept her inspired with their endless requests to find the "secrets" to making this dish or that grocery product at home (and, preferably, at a lesser cost.) Mom was also very grateful to all the media sources (newspapers and magazines, as well as radio and TV talk shows) that interviewed her and wrote and talked about her new twist on recipes in the food industry, especially in the "fast food" area.
#MediaFriends
Likewise, Mom was also thankful for us, her family; for supporting and helping her in so many different ways – as office, art and promotional assistants; as well as recipe testers and taste testers. However, truth be known, Mom was especially thankful for us staying out of her hair when need be (like when she'd be doing a radio show from home)!
Mom penned her prayers, feelings, memories and hopes in journal-after-journal. She often wrote about finding the blessings in every day we're given on Earth. Mom truly believed that – good and bad, alike – everyday had some form of a blessing within it. That's how Mom was raised, to be grateful everyday – not just for the joyful moments, but also for what she confronted and overcame or from which she learned.
My mom believed that life's best lessons and experiences came out of life's biggest disappointments by learning how to turn a "let-down" into a "set-up" for something else – maybe even something better – something out there, through the window that opened when the door closed. Mom also believed that every new day is a turning point and that each experience (again, good and bad, alike) eventually contributes in some way to our growth and happiness. She called it "mixed blessings" (which became the title of one of her books in 1994) and for those things she was always thankful.
Gloria Pitzer's Cookbook – The Best of the Recipe Detective ( Balboa Press; January 2018, p. 299)
…On July 6, Paul and I flew to Chicago, staying at the Hyatt O'Hare, and did the Donahue show live – for an entire hour – on July 7, flying back that same afternoon. The next day, 15,000 letters waited for us at the St. Clair post office. And every day for 4 months, we picked up thousands of letters – having received by Christmas, well over 1 million letters, requesting information on how to acquire our books, which were still available only by mail from our address. We were bogged down with an unexpected response. It was an experience of mixed blessings!
AGAIN, MORE FROM MOM'S MEMORIES…
Gloria Pitzer's Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 254)
THE TASTE OF THE TOWN!
WARREN PIERCE OF WJR – Radio, Detroit, was one of my first radio friends with whom I would visit on the air regularly, giving out recipe secrets from the food industry. When Warren had an evening show, we found that the listeners' responses to the famous "make-at-home" recipes prompted some very interesting challenges. One of our annual visits was at Thanksgiving time, when we would reminisce about one of Detroit's best-loved restaurants known as Greenfield's. One of my favorite duplications was for their pumpkin pie, which I've included in this… [blog – see below]. Each time I offered Warren's listeners one of [my] Detroit [copycat] recipes, along would come requests for even more that I had not yet investigated. So, I would check out the new eating place, taste the house specialty and return to Warren's show with the previously requested recipe. This is how most of the recipes in my collection were originally [developed].
Myself, I will always be thankful for everything Mom has given me and taught me in my life-time with her. As the Thanksgiving holiday approaches, I can only hope that everyone remembers those people or things for which they are thankful and, whenever possible, tell them so! As you gather around the turkey-laden-table with family and friends, try not to let the commercialism of the other up-coming holidays interfere with those heart-felt thoughts of gratefulness.
'Thank goodness for memories and for recipes that enable us to imitate our remembrances at home.' – Gloria Pitzer
1-2-3 PUMPKIN PIE… [Like Greenfield's]
By Gloria Pitzer, Gloria Pitzer's Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 243)
1 unbaked 9-inch pie shell
1-pound can pumpkin
14-ounce can Eagle Brand Sweetened Condensed Milk
2 eggs, well-beaten
2 tablespoons butter (or margarine)
1 tablespoon pumpkin pie spice, or to taste
Preheat oven to 375°F and partially bake the empty crust for 10 minutes at 375°F. Combine all filling ingredients, beating thoroughly. Pour mixture into pie shell and return to oven to bake for 45 to 50 minutes or until a knife inserted in the center comes out clean. Makes one 9-inch pie. Serves 6 to 8.
'The celebration of the moments worth remembering continues to have its place.' – Gloria Pitzer, Gloria Pitzer's Secret RecipesTM Quarterly (Secret RecipesTM, Marysville, MI; Winter 1994/95).
Gloria Pitzer's Cookbook – The Best of the Recipe Detective is available for sale, at $20.99 each, through the publisher, Balboa Press, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252; it's also available in eBook form, for $3.99, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253
Mondays & Memories of My Mom – In the Beginning…
Happy Monday everyone! Thank you for stopping in…
Since I started this blog series over a year ago, I have found so much joy in re-reading all of my copies of Mom's old "No Laughing Matter" columns, books and newsletter issues. As I mentioned last week, they are my go-to-material for inspiration in the kitchen, as well as in my writing of these blog entries. Technically, even before that – I was re-inspired by Mom's writing when I collaborated with her during the last few years of her life to re-write her favorite cookbook, The Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd printing). We were hoping it could be re-published to inspire new generations in the "digital age" – and it has!
Shortly before Mom passed away, in January 2018, she was so pleased to hear that her "new" book went to print; being published by Balboa Press. The title had to be adjusted to Gloria Pitzer's Cookbook – The Best of the Recipe Detective, but most of the rest, inside the book, remained close to the same as the original 1983 edition. Unfortunately, Mom never got to see the first printed copy… Then again, she probably saw it, "hot-off-the-press", before anyone else, from her new vantage point.
[Note: To get your own hard copy and/or eBook editions of Mom's last book, here are the links at Balboa Press. By the way, they'll make great Christmas gifts too! Gloria Pitzer's Cookbook – The Best of the Recipe Detective is available for sale, at $20.99 each, through the publisher, Balboa Press, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062252; it's also available in eBook form, for $3.99, at https://www.balboapress.com/Bookstore/BookDetail.aspx?BookId=SKU-001062253]
Mom was so creative, in so many ways, and had all sorts of talents; but, writing was probably at the top of the list. She had a way with words that made me smile and laugh, as well as make me think, "Hmmm?!" Her newsletters and cookbooks were full of food-for-thought columns, comedic quips, food-for-the-soul meditation and inspiration, historic information and so much more than just recipes.
Mom often said that her books were just as comfortable on the coffee table, for reading, as they were on the kitchen counter, for cooking. In addition, Mom wrote her recipes in an easy-to-understand manner – without any glossy, color photos – just describing it like she was right there, in the kitchen talking to you about it every step of the way. She felt that, since they were products we already know, photos weren't really necessary; which I, now, find ironic because Mom was the "shutter-bug" in our family – always taking pictures at every gathering.
All of those extra components that Mom put into her works created such a unique combination that it set her products apart from all the rest on the market, at that time, bringing her more media attention than she ever expected. Even without the internet, in the mid-1970s era, word got around fast about the small town housewife that discovered how to make fast food and junk food imitations at home!
The crafty format for Mom's newsletters and cookbooks was largely influenced by her favorite crafter, Carol Duvall; who, in the 1970s, had a "Craft Letter" (as she called it) and a 5 minute crafting segment on WDIV-TV (Channel 4 in Detroit), called "Here's Carol Duvall". Mom followed her craft show religiously and subscribed to her Craft Letter too. That was decades before Carol moved to ABC's "Home" (1988-1994) and before she began hosting "The Carol Duvall Show" on HGTV (1994-2005), which then moved to DIY (2005-2009).
Mom and Carol became fast friends and, when Carol retired her "Craft Letter", she offered her subscribers the option of switching to Mom's newsletter for the same price. She was always a wonderful lady. I found a delightful video clip of Carol Duvall's 1000th (HGTV) episode celebration on YouTube and pinned it to Mom's Yarn & Sewing Crafts board on her Pinterest page, which you can follow at https://www.pinterest.com/therecipedetective/.
In the beginning… Mom promoted her creations through radio programs, magazine ads and newspaper food columnists' reviews that focused on the homemaker. Within the first year of Mom's newsletter start-up, local television show hosts started hearing about this exceptional lady with a unique, new twist on cooking! Word spread rapidly through the newswire service and national, as well as international (Canada), television shows started requesting interviews with Mom and demonstrations of her distinct recipes.
While Mom always felt most at home on the radio shows in which she participated, there's no denying that she probably had her greatest (or largest) "claim-to-fame" from television exposure. I've put together a rough timeline of Mom's local and national television appearances over the decades, of which I can remember and find reference to in her writings.
Mom's first on-television interview was 45 years ago, on my 10th birthday (Nov. 14, 1974). The whole family was invited to the studio, where Mom appeared on "AM Detroit" with host, Dennis Wholley. The show aired locally on WXYZ-TV, Channel 7 in the Detroit-Metro area. Below is a copy of Mom's story about it.
As a result of that local exposure, Mom was invited to appear on another local, but international, television program. It was on New Year's Day 1975, across the river from Detroit, in Canada, with host, Bob Hines. The show he hosted aired movies with Bob doing commentary and "intermission interviews". The show aired locally on CKLW-TV, Channel 9 in Windsor, Ontario. That was when Mom met Lynn Redgrave, whom Bob was interviewing about her role as the "Happy Hooker". Mom introduced herself to the actress as the "Happy Cooker".
That's about when Mom's collection of "Secret Recipes" had grown to more than 200 different recipes. She had been printing them all on index cards from her mimeograph machine in our laundry room and selling them for $0.25 each or 5 for a dollar. It was quite a packaging process to fill the combinations of orders. All of us kids and Dad helped Mom on a daily/nightly basis.
Seeing which recipe cards sold the most and getting more requests from her fans for fast food and junk food imitations than any other type of recipe, Mom decided to put all of her popular recipes like those into a cookbook. She thought it was going to be her "only" book on the subject of fast food and junk food, since even the critics thought it was a fad that wouldn't last long – that was in August 1976 and it was called The Fast Food Cookbook; which Mom revised the following year as The Secret Restaurant Recipes Book [aka: Book 1].
As it turned out, that was only the first in a whole series of books that Mom wrote on the subject. It wasn't long before Mom retired the recipe cards and started writing and self-publishing more cookbooks, showing people how to make their favorite foods at home. For 30 years, from the launch of her first newsletter in 1974 to her last self-published cookbook in 2004, Mom continued to write and self-publish about 40 cookbooks and 219 issues of the newsletter; covering popular restaurant dishes from across the country, homemade grocery products, fast foods and so-called "junk" foods!
First 5 books of the Secret Recipes Collection
Mom carved a new niche in the food industry that caught the media's attention by storm. On Christmas Eve 1976, Jack McCarthy of WXYZ-TV's "Action News" team (seen locally on Channel 7 in Detroit) came out to our house in Algonac to do an at-home-interview with Mom. Below is a copy of one of Mom's memories about Jack, by whom she was quite impressed.
In the winter of 1980-1981 (not sure of the exact date), Mom did an at-home-interview with the Detroit TV crew of a national show called "PM Magazine". They came out to St. Clair and filmed Mom making a few of her popular imitations in her own kitchen. That same winter, Mom also had a brief appearance on our local "Noon News" show on WDIV-TV (seen on Channel 4 in the Detroit area).
On a side note, regarding the last statement in the picture (above), Mom did eventually grant "People Magazine" an interview in 1990. However, back to Mom's television exposure – on July 7, 1981, Mom and Dad flew to Chicago for her FIRST appearance on the "Phil Donahue Show"; demonstrating, again, some of her quick and popular fast food and junk food imitations for the entire hour. Over the following year, that episode re-ran world-wide! As I said in the beginning… Mom "probably had her greatest (or largest) 'claim-to-fame' from television exposure". If you've ever wished to be famous – all I can say, from our experience, is "be careful about what you wish!"
Donahue 1981 promo
The fallout from that 1981 "Phil Donahue Show", which I've discussed in other blog entries; left Mom (and Dad) reluctant to do any more television appearances for the next 7 years – that is, until Mom's friend, Carol Duvall, set her up to appear on a TV show that she was, then, involved with out in California (ABC's "Home Show"). Wish I could find copies of those episodes on which Mom appeared.
"Hell is God, giving you what you thought you wanted." – Dick Syatt
It was February 1988, when Mom and Dad flew out to California for Mom's FIRST appearance on ABC's "Home Show" with Rob Weller, then host. That was when Mom first met Wally Amos in person! It was one of Mom's most favorite experiences and memories. Even when she got dementia after her stroke in 2015, Mom always remembered how wonderful and friendly Wally Amos was to her.
A couple of years later, on Memorial Day 1990, Mom did an at-home-interview with CNN Cable News. They even came back the next day to film more, while Mom was on the phone, doing a radio show. Their production consequently sparked the interest of a weekly, local paper called "The Voice" and a columnist named Pat Heck, who wrote a very complimentary article about Mom; which she mentions in the clip below!
That fall, in October of 1990, Mom made her first appearance on a local talk show, called "Kelly & Company"; which aired on WXYZ-TV (channel 7 in Detroit) with hosts, John Kelly & his wife, Marilyn Turner. Mom's interview went so well, they invited her back the following spring. She did the show on May 8, 1991. Mom wrote all about the great experience on the front page of her July-August 1991 newsletter (Issue #151) and she also included three pages of all the recipes she demonstrated on the show. I'll be adding those to my list of recipes that I want to share with all of you in my blog entries and in the "Recipes" tab on this website. There was also this little clip (below) on page 9 of that issue.
In between the two "Kelly & Company" appearances, on March 19, 1991, Mom had her second appearance on ABC's "Home" show in Los Angeles. I don't know what really happened that time around that Mom felt she was "ganged-up-on", as she mentions in the clip pictured above; but, when Mom came home, she was feeling very disappointed by the whole experience and her own reaction to it. Again, she didn't want to appear on television anymore.
However, a couple of years later (April 16, 1993), Mom appeared for a SECOND time on "The Phil Donahue Show". Again, it was for the entire hour; however, this time, the show was not allowed to give out Mom's contact information – only copies of the recipes she demonstrated on the show. As a result, requests for transcripts of that episode, shattered the show's record and they sent Mom a letter and a special plaque to commemorate the event. That turned out to be the real FINAL time Mom appeared on TV.
I should mention, though, in the summer of 1993, Mom went back out to California to make an infomercial with the Guthy-Renker Corporation, called "Ask Mike". It was produced & directed by Positive Response Television for a new way to promote Mom's Recipe DetectiveTM image and her Secret RecipesTM enterprise. The infomercial was set up similar to Mom's "Phil Donahue Show" appearance, with cooking demonstrations of some of her most famous imitations, except there were "on-the-street-interviews" of people taste-testing Mom's imitations and giving their opinions (as Phil Donahue did with his in-studio audience). Unfortunately, the infomercial never aired on TV. But, our family received our own copies of it, at least. Mom was so thrilled that Wally Amos was also involved in the infomercial production, as he was with her first "Home Show" experience in 1988. Wally Amos was the "on-the-street-interviewer".
Mondays & Memories of My Mom – My Favorite Things
Happy Monday to all! And to ALL members of our military, past and present, THANK YOU SO MUCH for your service, defending and protecting our country! Now…
Tell me… What are some of your favorite things? I've found, over the years, that most of my favorite things are those which really don't cost any money and, yet, are considered by some people to be priceless. Like Mom, some of my favorite things include writing, reading, drawing, seeing the magnificent array of autumn colors on a backroad's drive through Michigan and the happy-go-lucky smile of my grandson.
Equally, I love the snuggles, nuzzles and purrs of my cats (and my wonderful husband), the sparkling sun reflected on the magnificent blue waters of The Great Lakes, the cheerful sounds of the birds and other wildlife in my backyard, the aroma of a Sunday slow-cooker meal wafting throughout the house – you know, the simple things in life!
Another of my favorite things is how much my mom has influenced and inspired me – as a writer, artist, crafter, homemaker, cook, wife, mother, teacher, etc. After I had kids of my own, I asked Mom for advice even more often than when I was young, and I loved to learn from her. To me, she was special just being "Mom"; albeit, to the rest of the world, she was special by being Gloria Pitzer, aka: the Secret RecipesTM detective.
I really consider myself lucky to have her as my mom and that I (as well as everyone else) can continue to learn from her, even from beyond, through her timeless writings – her legacy of love. That's what I enjoy most, sharing those memories, discoveries and lessons with all of you! I also love to hear others' stories about how Mom had touched their lives, as well.
As I've said many times, Mom was a pioneer and trailblazer in her field, especially being a woman! But, she was never fully on board with the Woman's Lib movement that was going on at that time. It was a time, very similar to now – with "women-empowerment" campaigns and political upheaval, unequal pay between the sexes and below-poverty-level wages that weren't rising proportionately with the high costs of living.
That's when Mom set to work, writing and publishing her own recipes about how to imitate the public's favorite fast food and restaurant dishes right at home; as well as shelf-stable grocery items and so-called "junk food". Mom took the "junk" out of "junk food" by controlling the ingredients that went into her imitations. It was like having your cake and eating it too!
Mom often found ways to duplicate our favorite foods at a lower cost, too; and, if it saved our household money, she wanted to share it with others to help them save money as well – 'because', as Mom would say, 'great recipes need to be shared!'
In the early 1970s, during the beginning years of what was to become Mom's Secret RecipesTM legacy – which she often described as a "cottage industry" and "dining room table" family-operation – she had built up an index of about 200 "copycat" recipes, mostly favorites from the requests of her readers, family and friends. Mom developed and tested all of her recipes, herself, sometimes by taste-test-comparisons to the original products and sometimes from just a description by the requester.
It didn't seem to take long before Mom's collection of recipes grew from hundreds to thousands and went from individual-index-card-sales to multiple self-published cookbooks and newsletters, for over 40 years before she "retired". But, do writers ever really retire? Mom continued writing in her journals, just for her own joy and not for publishing.
I don't have copies of all of Mom's books and newsletters, but I have a lot and they are my FAVORITE go-to-material for inspiration in the kitchen, as well as in my new blog-writing journey. Mom's "cottage industry" creations (her self-published newsletters and books) are as unique in their style as they are in their content – including large collections of recipes sandwiched between household tips, comedic quips, "Food-for-Thought" articles and food-for-the-soul editorials. Mom often compared her handiworks to coffee-table-reading-material because they feed the mind and soul, as well as the belly.
Within the first year of her newsletter publication, Mom was getting national and international recognition for her talents and ingenuity. For the most part, Mom self-promoted her recipes through radio talk-show programs aimed at the homemaker. But, very quickly, newspapers and magazines picked up on the stories of a small town housewife who blazed a trail for recreating favorite restaurant dishes, fast food, junk food and grocery products at home. Even television news and talk shows, locally and internationally (in Canada), were contacting Mom with requests for interviews. [I'll write more about those next week.]
None of Mom's original, self-published books and newsletters are in print anymore. But, you can find used copies on eBay and Amazon. The only book of Mom's, currently in print, is her last book, on which I collaborated with her, during the last few years of her life. It was Mom's favorite, self-published cookbook, The Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd printing) and we wanted to have it re-published to inspire new generations in this "digital age".
But, first, the new edition had to be re-written in Microsoft Word, which took me a couple of years (working "part-time") to complete. The whole process created a new and unique bond between me and Mom. All of the highs and lows and pain and joy of re-writing the book to the new publisher's specifications, while maintaining as much of the original content as possible – it was like giving birth all over again. Mom agreed that each of her books were like her children, to which she had "given birth".
Shortly before Mom passed away, in January 2018, the "new" cookbook went to print (published by Balboa Press) with the title adjusted to Gloria Pitzer's Cookbook – The Best of the Recipe Detective. Unfortunately, Mom never got to see the 1st printed copy, but she was so thrilled that her favorite book was being published again, even though it was by a publishing house – which she swore for decades that she'd never do. Nonetheless, time and age change a lot of things.
I have the first "author's copy" now. It's another of my favorite things because it represents the unique time and bond that it granted me with Mom, during the whole re-writing and re-publishing process, before she passed away.
No one else, before Mom, had ever taken on imitating the public's favorite products and dishes from some of their favorite companies like McDonald's, White Castle, Wendy's, KFC, Arby's, Applebee's, Big Boy, Bob Evan's, Hershey's, Hostess, Sarah Lee, and so many more (based on the requests she received)! Mom even took on the companies and their lawyers who started demanding that she cease and desist her imitations!
Mom insisted that she didn't know what these companies actually put in their own "secret" recipes; but she could certainly GUESS and create an imitation similar to, if not better than, the original product. The retail industry was already doing the same thing with the introduction of "generic" products in the stores. Similarly, she changed the names of her imitations to be like (but not the same as) the dish or product she was mimicking.
There were a handful of companies that saw Mom's imitations as they were meant to be – compliments to the public's favorite, great-tasting products. Some of Mom's corporate "fans" included White Castle, Sanders Candy Co. and Hershey's – to name a few.
Mom didn't do a lot of television appearances – only a few local and a few national shows – she thought of them as more like cooking demonstrations, where she didn't get to connect with as much of the audience as she did on the radio shows in which she took part. But television made a huge impact on Mom's business. I'll further discuss the TV shows mom did in next week's blog entry. But, for now…Mom's favorite experience in her Secret RecipesTM career…
The Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Printing) is now in print as Gloria Pitzer's Cookbook – The Best of the Recipe Detective (Balboa Press, Jan. 2018)
It was her first appearance on "The Phil Donahue Show" (July 7, 1981) that created the MOST overwhelming response to Mom's copycat cookery – more than she (or any of our family) could have ever expected! Over a million letters came through our small town post office, just for Secret RecipesTM and the Recipe DetectiveTM. The whole family (and some of my girlfriends) were working day and night that summer to process it all. In some ways, it was a devastating mess for a "dining-room-table" family operation! But, there's no denying, it was also a great learning experience!
Despite the fallout, the show opened many doors for Mom that she never expected; allowing her to let her light shine bright and inspire others world-wide. That is why, it always remained one of Mom's "Top 10" favorite experiences. She even agreed to appear on the show, again, almost 12 years later, on April 16, 1993 – but, only on the condition that they not give out her contact information!
The show was only allowed to give out copies of the recipes Mom demonstrated on that episode. As a result, the public's requests for transcripts of that episode broke the show's record! They sent Mom a plaque to commemorate it – another of Mom's favorite things. A rough recording of that 1993 episode can be found on YouTube, in 5 parts. Regardless, the whole experience, Mom's inspiring light kept shining until the day she passed away. Now, I attempt to carry her torch in her honor.
Whenever my husband and I host a football party (like we did last weekend)… or any party for that matter, I love to channel my mom, whether I'm planning to serve a big meal or simple hors d'oeuvres. My mom was the hostess with the "most-ess".
I have my own "Rolodex" of ideas, but most of them were inspired by my mom, first; then, 'Pitzer-ised' to fit my diet (or somebody's diet) at the time. Much like Mom, it makes me feel good to make others feel good through food and friendship and entertaining. That is a priceless feeling and another one of both of our "Top 10" favorite things.
In fact, one of my favorite fall-football-season meals to prepare is chili. Like Mom, I can make it from scratch and let it simmer all day in a slow-cooker or I can whip it up from the left-overs of "taco night" or "spaghetti night" or "sloppy joe night" – you get the gist. I can also prepare it the day before an event, to re-heat the day of while I focus on other details or simply enjoy our guests' company without distraction.
Chili is one of those few dishes that tastes even better the second day! I can "stretch it out" to feed more than expected by adding more meat or diced tomatoes or beans or sauce. Even by using smaller bowls or mugs – or by adding toppings like shredded cheddar cheese or corn chips – making a small amount seem like a lot. Plus, adding a quick-to-make side of inexpensive cornbread or some hot dogs can also stretch the meal even farther!
This week, I'd like to share one of my own recipes on which I get a lot of compliments – my favorite, football-gathering, chili creation. I'm inspired to reveal it to you…"because", as Mom liked to say, "great recipes need to be shared!" As always, I'm just asking for proper credit if you care to share it…
Mondays & Memories of My Mom – Bring on the Holidays!
Happy Monday, everyone; and happy November, too! Thank you for visiting and…
The fall/winter holidays are upon us now. For many, the countdown to "the holidays" began with the onset of the autumn solstice. Now that Halloween has passed us by, it's only 24 more days until Thanksgiving! About four weeks after that, is the start of our winter solstice, Hanukkah (also spelled Chanukah or Chanukkah), Christmas and Kwanza celebrations – all within a few days of each other.
Not only that, but in the week following those events, the 2020 new year's festivities begin. Blink your eyes again and suddenly the Super Bowl festivities will be here, followed by Valentine's Day a couple of weeks later and, then, St. Patrick's Day a few more weeks after that – and all before the spring solstice arrives in March!
Nonetheless, all of those many fall/winter holidays that are still to come will, seemingly, be here and gone before you know it – so, start preparing now by making checklists and you won't forget or miss anything. Even Santa makes lists (and checks them twice) to stay organized during the hustle-and-bustle of the holidays. In addition, you'll also be better able to enjoy the holidays and the gatherings, yourself. After all, who wants to feel stressed out and/or left out during the holidays, while trying to "get it all done" at the last minute?
Illustration by Gloria Pitzer
ADVICE FROM MOM'S MEMORIES…
Gloria Pitzer's Secret Recipes Newsletter (Secret RecipesTM, St. Clair MI; Nov-Dec 1989, p. 4)
The make-ahead dishes for the thanksgiving dinner will help to relieve the cook of those last-minute chores and this leaves more time to enjoy the company. After all, the reason we gather together on this occasion is not to make the food more important than those with whom we share the feast.
A list of what you intend to serve is the first thing to take care of. From this you make up the grocery needs and the dishes that can be prepared…in advance…and then checked off the list so [you] can see [of] what is left to take care. It sounds to some like 'work' but cooking for a big group is not as much WORK as it can be a LABOR of love and the efforts you put into the party will be well-appreciated when the day arrives. These occasions are what memories are made of and memories can be quite comforting!
Mom made creative cooking a new art form when she pioneered the copycat cookery movement over 45 years ago. Before Mom began writing and publishing her own newsletters and cookbooks, she wrote many satirical stories in her syndicated food columns about not being a good cook when she and Dad were first married.
I only knew Mom as a great cook, myself; so I don't know how much was fabricated for humor's sake and how much was based on truth. But, like any craftsman, Mom was always fine-tuning her kitchen skills with all of her experiences over the decades.
For every holiday gathering she hosted or to which she took a dish-to-pass – even with only a few ingredients on hand – Mom was a combination of Copperfield and DaVinci (creating, both, magic and art) in the kitchen! There's a great article called "Cooking Is An Art: What Makes A Chef An Artist, Craftsman And Visionary" by Colt Taylor (Jul 3, 2014) that I enjoyed reading. Check it out at https://www.elitedaily.com/life/culture/chef-artist-craftsman-visionary/632690!
MORE PASSAGES FROM MOM'S MEMORIES…
Gloria Pitzer's Secret Recipes Newsletter (Secret RecipesTM, St. Clair MI; Sep-Oct 1987)
When you cook with skill, you need experience and knowledge – plus, courage to risk various combinations of ingredients of what you might only suspect will be compatible enough to produce a harmonious result. The divine principle of good cooking is not a secret! It is taking pleasure in the activity, in the information previously retained and called upon through the facilities of memory. The spirit of good cooking is individualistic. It is not shrouded in mystery – but in love, for what you are doing and for whom you are doing it! (p. 1)
No two cooks are ever going to have identical results with the same recipe. If such a promise accompanied all recipes, cooking would be an exact science – which it is not. Cooking is an art BASED on science. A recipe is a guideline, not a litigation! Just as you can't tell which way the train went by looking at the tracks, neither can you tell how difficult a dish is by looking at the recipe! (p. 2)
FAMOUS DISHES AREN'T REALLY ALL THAT DIFFICULT TO DUPLICATE
The first thing you have to do is stop thinking of yourself as a COOK and start thinking as a CHEMIST! You want to take a substance and try to discover its individual components – whereas, most cooks make the mistake of starting with one ingredient and building around it.
Your task is to take the final result and break it down… working backwards from the creations of the skilled cook, who usually stirs up a piece of culinary artistry with just a 'pinch' of this and a 'dollop' of that and a 'dash' of something else.
Start with questioning yourself about the food you wish to duplicate… What color is it? What's the texture like? How is it flavored? And, how is it prepared? [Also,] you must have something to which you can compare it – a basic recipe from which you can draw the ingredients that lay the groundwork for a duplicated masterpiece. [At that point,] the only way to duplicate a dish is, really, to taste and test – over and over, until you eventually achieve what you feel are satisfactory results. (p. 6)
Photo by Susan L. Tusa for an article about Mom in People Magazine (May 7, 1990; p. 81)
Mom inspired many reluctant cooks with her reliable recipes. Having the Secret RecipesTM detective as my mom certainly made my learning experiences in the kitchen, experimenting with food and seasonings, exciting and rewarding!
I rarely ever cook the same dish the same way, twice because I love to try out different food and seasoning combinations. Especially now, with my low-carb life-style. I'm so delighted and proud to have learned the art of cooking from one of the best – I love you, Mom!
I am often hearing wonderful memories from others who've shared the same fantastic learning experiences, with their own moms, through my mom's cookbooks and newsletters. I love to hear how much Mom touched the lives of others and created special memories on which they can reminisce and recreate for future generations to experience – almost like traditions!
MORE FOOD-FOR-THOUGHT FROM MOM'S MEMORIES…
The Secret Restaurant Recipes Book (National Homemakers Newsletter, Pearl Beach, MI; January 1977)
COOKING IS BOTH, ART & SCIENCE
Cooking is not only an art, but also a science; and, when you're trying to imitate the recipe secrets of famous restaurant and fast food chain dishes, you must work like a chemist – not a cook! You don't have to have a background in food chemistry to identify various ingredients. The only thing I have in common with a chemist is curiosity…
Some of the famous dishes of the food industry, today [1976-1977], are vastly oversold to a very gullible public. We've become a television oriented society and, because the commercials are, sometimes, so much better than the programs they sponsor…
While the products don't really come out of test tubes and laboratory beakers, they do come from combinations of ingredients that produce desired results. What you have to strive for, in imitating any recipe, is the right combination. Trial and error is the only way to arrive at a satisfactory result! (p. 1)
AN ENCOR OF PASSAGES FROM MOM'S MEMORIES…
WHOLESOME, HEALTHY, HEARTY MEALS…
[Those] pretty well describe the heart and soul of good home cooking! We're reminded of warm, roomy kitchens full of wonderful mingling aromas – where our mothers and grandmothers made marvelous meals from scratch [and] when cooking was not as much a job as it was a joy! What we seem to have forgotten is that the art of good basic cooking practices has not been lost because we have less time.
The art has been lost because the interest in it has dwindled. We still have the same number of hours in our day that Grandma had in hers. We even have less manual labor to perform than she did in her day, but we don't always think so. Making the time is what it really takes when reluctance sets in. However, when the chips are down, the reluctant cook wants reliable recipes to work with – not masterpieces…
Eating Out at Home Cookbook (Nat'l Home News, St. Clair, MI; Sep. 1978, p. 1)
A PHILOSOPHY
A whole approach to life, can be expressed in a bowl of soup. For 'cooking', as everyone is so fond of saying, 'is an art.' It's an art we all can learn. As with the other arts, practicing it competently requires care, patience and the skill that comes with experience. But, above all else, to be a good cook, you must WANT to.
At one time or another, most of us have had the experience of cooking when we really didn't feel like doing it, Then, even our tried-and-true recipes are apt to be disappointing [and] lifeless. Something just isn't there.
What's missing is the spirit of the cook. For food is more than a physical substance. It has an intangible quality that nourishes our spirits. A good dish, lovingly prepared, at some point in the process of tasting and blending, becomes more than the sum of its ingredients. Its flavor [and] its uniqueness are created by the cook.
YOU WILL FIND PLEASURE AND EXCITEMENT IN COOKING, IF YOU PUT THEM INTO IT…
There's no limit to the satisfaction you can gain. Taste as you go. Experiment with a little with seasonings. Try new foods and new combinations [of food]. The results will have 'you' in them. You will face the job with a feeling of freedom, with a feeling of creativeness; and, both, you and your family will be constantly increasing the enjoyment of living.
When you cook this way, with warmth and active pleasure, your meals will be more than just food. Your zest and your spirit will be in them – and some of the radiance of Life, itself.
'[At a potluck,] the best way to tell how successful a dish will be is to look for the first one to disappear. Find the cook & get the recipe!' – Gloria Pitzer, Gloria Pitzer's Secret Recipes Newsletter (Secret RecipesTM, St. Clair MI; Sep-Oct 1990)
Mom would always describe her newsletter issues as being "like getting together…for coffee with friends." Writing was Mom's "happy place". She often said, of her newsletters, "it's like getting together…for coffee with friends."
I can certainly relate to that now. I love writing these weekly blog entries about my memories of Mom and how she's impacted my life, as well as so many others' lives. As I said above, I love hearing from others about their memories in the kitchen with their moms, creating special dishes or treats from my mom's recipes.
Please continue to send me your memories and stories of how Mom touched your lives at therecipedetective@outlook.com – I look forward to hearing from you!
When I think of November, feel-good, warm-up-the-innards kind of meals, I often think of hearty soups. The following is Mom's copycat imitation for a cheesy potato soup like the one she enjoyed at a local Bob Evans restaurant. Mom called her imitation "Bob Oven's Potato & Cheese Soup".
Posted on November 3, 2019 September 18, 2021
Chocolate Almond Bark, like Sanders!
Sanders Candy logo
CHOCOLATE ALMOND BARK – Like Sanders!
By Gloria Pitzer, part of her original 200 recipes collection, developed in the early-to-mid 1970s.
[As seen in Gloria Pitzer's Cookbook – The Best of the Recipe Detective (Balboa Press; Jan. 2018, p. 233).]
When you look at all the marvelous candies that Sanders offers, be sure to look for their almond bark. If you are not in an area where Sanders products are available, you can try my "poor man's" version; which, while I was living in California, and couldn't find Sanders products, was sufficient to remind me of the days when I had a Sanders right around the corner – and loved it!
12-ounce package Nestle's semi-sweet chocolate chips [Note: for a white chocolate bark, use the Nestle's brand of white chocolate chips]
1 cup chopped almonds
In top of double boiler over simmering water, melt the chocolate and stir in the milk. When piping hot, smooth and completely melted, keep water in lower pan turned to lowest possible heat point and allow chocolate mixture to cook that way for about 20 minutes, stirring occasionally, and scraping down sides of pan often. Then remove from the heat and add almonds. Spread over bottom of greased jellyroll pan, 10 x 15.5 x 1", to a very thin layer. Allow to harden at room temperature. Break into pieces and store in covered container away from warm places or humidity. Makes oodles!
Mondays & Memories of My Mom – Let Us Celebrate Chocolate!
Beginagain's Awesome Potato Cheese Soup
By Gloria Pitzer, as seen on her Fall Media Free Offer sheet (2002-2004)
14-oz. can drained, whole potatoes (cut up)
2 cans (10-oz. each) Campbell's Chicken Broth
10-oz. can cream of chicken soup
12-oz. tub whipped cream cheese (original)
1 TB dry minced onion
16 square saltine crackers, blender-ground to fine powder
season salt and pepper, to taste
In medium sauce pan, on medium heat, combine all but the cracker crumbs, stirring until cheese melts. Bring to serving temperature, then stir in cracker powder and heat for 3 minutes or so to let crumbs dissolve to thicken the soup. Add season salt and pepper, to taste. Divide between 6 soup bowls and garnish the top of each with 1 TB Hormel's Real Bacon Pieces, scissor-snipped green onions and 1 TB shredded sharp cheddar cheese.
Mondays & Memories of My Mom – The Secret Recipes Detective
Mrs. Meadow's Chocolate Chip Cookies [*with options]
By Gloria Pitzer, Gloria Pitzer's Secret Fast Food Recipes (Secret Recipes, St. Clair, MI; March 1985, p. 86)
2 sticks butter (1/2 lb.)
12-oz. bag chocolate chips
Cream together the butter, sugars and eggs. Add flour a little bit at a time. Work in chips. Drop by tablespoonful onto a Pam-sprayed baking sheet (wiping off any excess spray first). Bake at 350°F for 15 minutes or until golden blonde. Cool on baking sheet a few minutes, then transfer onto paper towels to finish cooling.
*Option 1: Turtle Sundae Cookies – [to the recipe above] when you add the chocolate chips, also add a 10-oz. bag English toffee bits and 1 cup chopped pecans. Continue as the recipe directs.
*Option 2: Peanut Butter Cookies – [to the initial recipe, above] with the flour, also add 1 1/2 cups blender-chopped peanuts and 12-oz bag peanut butter morsels (in place of the chocolate chips). Continue as the recipe directs. Makes about 5-dozen cookies.
Mondays & Memories of My Mom – Love at First Taste
No Egg Pudding Cake
By Gloria Pitzer, "Cookbook Corner" (Happy Newspaper Features, Algonac, MI; 1973)
2 TB unsweetened cocoa
1 cup broken walnuts
1 cup brown sugar, combined with 1/2 cup additional unsweetened cocoa
1 3/4 cup hot tap water
shredded coconut or chopped walnuts, to garnish
In a roomy bowl, combine the first 8 ingredients, as listed. Pour mixture into an 8-inch buttered pan. Sprinkle batter with the sugar-cocoa mixture. Carefully pour the hot tap water over this and DO NOT STIR! Slide it, undisturbed, into a 350°F oven and bake for 45 minutes. Remove from oven and let cool for 2-3 minutes. Invert it onto a platter, scraping down excess topping. Sprinkle top with shredded coconut or chopped walnuts, to garnish. Best served while warm.
Mondays & Memories of My Mom – Happy Labor Day!
Pepper Casserole
1 1/2 lbs. hamburger
1 pkg. dry onion soup mix
4 green peppers [halved, with seeds & ribs removed]
2 lbs. canned stewed tomatoes
1 cup celery, sliced thin
2 vegetable bouillon cubes, dissolved in 1 C. boiling water
2 TB Worcestershire
Parsley flakes for garnish
Mix the hamburger and soup mix together. Fill the 8 pepper halves with the meat mixture and place in an accommodating Dutch oven, with lid. Cover stuffed peppers with the rest of the ingredients, as listed. Place the lid on the Dutch oven and bake at 400°F, for 50 minutes. Sufficiently serves 6.

redpajama_set_name: RedPajamaCommonCrawl


Implement modifications for improved accessibility, health and safety, energy conservation and technology.
Develop greater energy efficiency with new mechanical systems and renovated building envelope including new windows, doors, lighting, and roofing.
Enhance campus security with video monitoring.
Provide for renovated and new outdoor athletic facilities including tennis courts and soccer, baseball and football fields.
Renovate toilet rooms for students, staff and visitors.


A Ginger Feast: Our review of the DVD video collection, Fade to Red. Also, two video director spotlights. What have they done, and what are they doing now?
Touring Tori's Wardrobe: the conclusion to our two-part series on Tori's fashions.
The Evolution of the Harpsichord: part 2 of our indepth look at the old-fashioned instrument Tori brought into her repertoire with BFP.
Tapping Into It All: LBW's exclusive interview with singer Charlotte Martin.
Reviews: Our reviewers cover the FtCH songbook and Beth Orton's album Comfort of Strangers.
The Summer of Original Sinsuality, Part 2. The conclusion of a fan's story of how she found Tori, halfway around the world.
PLUS regular features like News & Expert.


The Arc of Somerset County welcomes gifts in-kind. In-kind gifts are elgible for tax deductions under charitable giving as defined by the IRS. We ask that in-kind donations be new or in very good condition. If you would like to make a donation please contact Lisa Marie Arieno at lisamariea@thearcofsomerset.org or at 908-658-3805.


Oil prices rose and bankers in Iraq warned of repercussions across the Middle East after radical Islamist fighters captured several cities close to the capital Baghdad, while investors fled the country's sovereign debt.
The lightning advance of jihadists from the militant group Islamic State of Iraq and al-Sham has taken markets in the region by surprise and prompted statements from U.S. officials offering military support to the country's fragile government.
The growing violence in Iraq has underscored the dangers for international firms which had begun to reestablish operations in the country after the withdrawal of U.S. forces in 2011.
Traders quoted bids for Iraqi sovereign bonds with yields of as much as 7.259% on Thursday, up 72bps from lows of 6.53% reached on June 2, though the bond has not traded today.
Lack of trading was magnifying the bond's volatility, said Ahmed Shaheen, associate director of fixed income sales & trading at Exotix Partners, an investment bank specializing in frontier markets and illiquid debt. "Most investors who are selling are mainly long-only funds who don't want to be hurt by the mark-to-market, especially with no short term resolution in the horizon," he said.
In neighbouring Turkey, the benchmark ISE 100 stock index is up 0.3% on Thursday, rebounding from a dip of 3.25% on Wednesday after Mosul was taken.
Violence spilling over from Syria's civil war has resulted in frequent threats to Iraq's stability since U.S. troops left Iraq. In spite of the danger, more recently global banks have entered Iraq to attempt to finance the reconstruction of the country after years of civil war.
Banks including Standard Chartered, Citibank and JP Morgan have opened branches or established agreements with local partners in the past year, as redevelopment of the world's fifth-largest oil reserves sparks an economic gold rush.
One of the few firms attempting to beat a retreat from Iraq is HSBC, which said it would dispose of a controlling stake in Dar Es Salaam Investment Bank last year.
The Persian Gulf's financial sector has sought to capitalize on opportunities in Iraq, with lenders including the Middle East's biggest, Qatar National Bank, and Abu Dhabi Islamic Bank both having established branch operations in the country within the past few years.
Most international banks have focused efforts on Baghdad and Erbil, where development of Kurdistan's oilfields has prompted a boom in oil and gas industries and upmarket hotels. That has situated their operations out of way of ISIS' march through northwest Iraq.
Some bankers said they were unmoved by ISIS' latest gambit.
"What we are seeing now is that they want to scare people, that's all," said Adnan Yousif, chief executive of Bahrain-based Al Baraka Banking Group, which operates a branch in Iraq through a subsidiary. "Iraq will still be there in hundreds of years so we don't want to be leaving the country now," he added.


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A case for Egyptian political liberalism (Part 4)
From an early semi-liberal experience, Egypt passed through the vying of nationalists and Islamists. But when conditions improved, post-2011, Egyptian liberals missed the train
Tewfick Aclimandos , Tuesday 21 Mar 2017
Egypt now needs political liberalism, since social conditions, public opinion awareness and the complexification of its infrastructure call for it. And yet there is no serious prospect for a new try.
There is more than a grain of truth in this. Nevertheless, like all sharp dichotomies, it rests on some exaggeration. Political liberalism, at its Egyptian birth, provided some great landowners and some new professions (lawyers, for example) with weapons targeting both khedivial autocracy and backwardness.
Egyptian liberals' attitudes toward British occupation shifted with the times: at some moments, it was preferred to a return of the Ottomans, at others liberals spearheaded the struggle for national liberation.
Egyptian liberals' achievements are great, especially if you acknowledge the incredible difficulties they faced: the Egyptian "great culture" of the previous century is the fruit of their efforts (together with the leftists). They played a decisive role in women's liberation.
Much of the modernisation that occurred during the first half of the 20th century can be described as the result of a joint effort between liberals and the monarchy.
Of course, the semi-liberal political system failed to deliver on some key issues: real political independence ending British occupation, a transition from an agricultural and rural economy to an industrial one, the struggle against the triangle of "poverty, illiteracy and illness," and against huge inequalities.
And the liberals were, as usual, divided: some had conservative views on cultural and societal issues, others progressive ones. Some focused on the "aggiornamento" of religious discourse and issues, others opted for full secularism. They also diverged on economic issues.
Both their achievements and their failures provided their foes with arguments and weapons: women's liberation was the destruction of the family; modernisation was Westernisation and a betrayal of authentic values and identity; secularisation or religious reform endangered the faith; endless debates were a major distraction while the British occupation was still there; culture was not needed when 95 percent of the population was illiterate; liberalism was the ideology of the urban privileged and the new middle classes — it had nothing to bring to the rest of the country, and so on.
It could also be argued that modernisation in Egypt was, most of the time, an authoritarian process. Liberals had nothing against modernisation, but of course they disliked authoritarianism. They never really knew how to confront this contradiction and tried many approaches, none of them convincing.
Last but not least, Egyptians developed a strong hate for multiparty politics. It was divisive, petty and ugly. It was the domain of the dirty, of dishonesty, corruption and "deals." It was the realm of petty tactics, of clientelism, etc. This had an indirect but nevertheless deep impact on liberalism's fortunes.
The semi-liberal formula died in the beginning of the 1950s. For some 60 years, authoritarian nationalists and Islamists struggled for political and cultural supremacy. These were the times of military officers, technocrats, Islamist intelligentsia and militants, not those of enlightened rural notables, lawyers and intellectuals. The initial achievements of Nasser seemed to prove correct the critics of liberalism: liberals were talkers, not doers. Liberals did not care for the poor. Liberal meant Westernised.
Sadat and Mubarak's policies inadvertently paved the way for liberalism. Or, to be more accurate, they created the conditions for a liberal revival. More and more Egyptians could no longer rely on the state for providing jobs, education, and healthcare.
The development of a vibrant private sector created classes of Egyptians whose wages were not paid by the state. These could increasingly afford to have views widely different from those of regime officials. With Egypt's insertion into regional and global markets, it became easier to travel and to get acquainted with other ways of living and ideas (be it Western or Saudi). Later on, the internet "democratised" this process.
The regime's discourse was losing its appeal. It became less intelligent than Nasser's. It could not be legitimised by stunning achievements, by grandiose projects. It remained intrusive, oppressive and authoritarian. People wanted to hear different voices, different discourses, and the Mubarak regime obliged.
Sadat had opted for an alliance of sorts with Islamists. He needed them in confronting the leftists and the Nasserists, who were gaining ground in the universities after the disastrous 1967 defeat. He also needed them for his realignment with Saudi Arabia and the United States. They would also deliver the basic services the failing state could no longer provide. Religious discourses, many of them fundamentalist, were disseminated and became increasingly vocal.
Since 2005, signs of lassitude with widespread aggressive bigotry were noticed in Cairo. This was not necessarily a sign of "atheism" or "secularism." Many believers no longer accepted to be lectured on what to think or what to do and became more and more impatient with those who tried to impose types of behaviour, who kept on implying the average citizen was not a good Muslim. Many of the urban youth started to rebel against all kind of authorities, paternal, political, religious, and so on.
Post-2011 elections proved Cairo was not (or was no longer) an Islamist city. The fall of president Mubarak put Egyptians in front of their responsibilities: they had to participate in the draft of new rules, of a new pact. After years of political indifference, they had to learn, and to learn quickly. Most were eager to hear different views; most were eager to create an Egypt were every Egyptian had a place and a right to participate.
This was a time when millions of Egyptians had a deep sympathy for some, if not all, liberal themes. This was a time propitious for a new start for liberals. However, they seem to have missed the train.
25 January Revolution


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Monday Mar 1, 2021
Inquests called for as Galthié revealed as cause of French COVID outbreak
France head coach Fabien Galthié has been named as the "patient zero" in the COVID-19 outbreak within the national squad which resulted in 16 positive cases, the president of the French Rugby Federation Bernard Laporte revealed.
During an interview with French television on Sunday, Laporte confirmed that Galthié had left the team's strict sanitary bubble to attend a Stade Français junior match in which his son Mathis was playing.
Despite the breach of COVID protocol, Galthié maintains the support of Laporte amid intense pressure from French Sports Minister Roxana Maracineanu, who has demanded an internal inquest into the outbreak.
"For me, he has the right to leave from the moment he is masked. He was outside," said Laporte.
"He watched the match alongside Thomas Lombard (director general of Stade Francais), who himself is tested every three days and also wore a mask.
"I don't see where the problem could be but then again I am not a doctor.
"Why wouldn't I support him? I am not a prosecutor. And it's not because I really like Fabian. He knows very well that I don't give gifts to people."
Sixteen members of the French national squad returned positive COVID-19 results, including star player Antoine Dupont and captain Charles Ollivon, putting their 6 Nations match with Scotland in doubt.
UPDATE: "Everyone will understand that we cannot ask the people we suspect to do the investigation themselves."
The escalation of the scandal around the cause of the outbreak is causing more issues than the actual outbreak itself. #sixnationshttps://t.co/tFgVmNfE8q
— RugbyPass (@RugbyPass) February 28, 2021
That match is now postponed until a later date, but there will no doubt be calls for France to forfeit the game given Galthié's more active role in the outbreak.
The French squad had already been under scrutiny from the government, with Maracineanu keen to find answers from the FFR for whom whe granted a travel exception to compete in the 6 Nations following the closing of France's borders.
In addition to the COVID cases post Dublin trip, there were also claims in the French press that players had been allowed to go out to eat together in the centre of Rome before the opening round of the tournament against Italy.
"I don't think it was written in the protocol that the players could go out to eat waffles," Maracineanu, following reports that French players went out in Rome when they played Italy three weeks ago, said on Saturday.
"We asked an investigation from the FFR and from (president) Bernard Laporte, who himself came to see us before the tournament to present us the protocole and tell us that everything was going to go well, that the bubble was going to be strictly respected with controlled entries and exits," Maracineanu told L'Equipe TV.
"Now that we can see that this is not the case, I am waiting for him to come and explain to us what has happened."
Maracineanu said that without the internal investigation, the French squad risked being withdrawn from the rest of the 6 Nations.
"If nothing happens, if we don't look into this chain of contaminations and they don't explain to us how it could happen, then the authorisation that has been given (to play in the Six Nations) can be withdrawn."
Criticism of Galthié, Laporte and the FFR has been vociferous from various sides as well, with Florian Grill – an opponent of Laporte in the race to become FFR president – labelled the situation as "negligence at best, if not, incompetence."
"The governance of French rugby had signed a protocol with the government, which is no small responsibility. We need to get to the truth of this, we need precision and transparency," said Grill, who went further than Maracineanu in calling for an independent investigation.
Soutenu par Bernard Laporte, Serge Simon est la cible des critiques de l'opposition à la FFR https://t.co/8iSsHWOPKN pic.twitter.com/6cAt8vaL8N
— L'ÉQUIPE (@lequipe) March 1, 2021
Former French head coach, Jean-Claude Skrela, added to the conversation, saying that "if there has been a lie, there must be sanctions."
"The sports minister must diligently lead an inquest [into this]; the only people who should lead this are those outside of the Federation.
"If the organisation around the bubble has not worked, both of them [Simon and Laporte] are responsible. If there have been people who have left the bubble to go for a walk or eat waffles, it's them who have allowed them to do it."
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