text:
Hookup Codes
"Best Of" Program
FREE BALANCED EATING STARTER KIT
LEARN HOW TO STAY CONSISTENT & ACCOUNTABLE WITH YOUR GOALS
Making Healthy Food Taste Good with Ellie Krieger
Today we're talking with Ellie Krieger, a leading go-to nutritionist in the media today, helping people find the sweet spot where "delicious" and "healthy" meet. She is the host and executive producer of the cooking series "Ellie's Real Good Food" on Public Television, and the host of "Healthy Appetite" on the Food Network.
She is a New York Times bestselling, IACP and two-time James Beard Foundation award winning author of six cookbooks, and her next book Whole in One: Complete, Healthy Meals in a Single Pot, Skillet or Sheet Pan is being released now in October 2019!
Ellie is also a weekly columnist for The Washington Post and has been a columnist for Fine Cooking, Food Network magazine and USA Today. A registered dietitian who earned her bachelors in clinical nutrition from Cornell and her masters in nutrition education from Teacher's College, Columbia University, Ellie has been at the forefront of First Lady Michelle Obama's "Let's Move" campaign from the beginning when Mrs. Obama's team invited her to head up a nutrition education initiative at a Healthy Kids Fair on the White House lawn.
In this episode, we'll talk about:
Ellie's favorite ways to make cooking fun and exciting when you're bored with the same meals
The "usually ,sometimes, rarely" food philosophy
How to get family members to try new dishes
How to get flavors to "pop" in meals
3 things people can do today to eat more delicious, balanced food
Ellie's new book: Whole In One: Complete, Healthy Meals in a Single Pot, Skillet or Sheet Pan
Ellie's online cooking class: Flavor Comes First: Healthy Meals That Taste Delicious
Ellie's Kitchen Hacks video
SHOUT OUT TO OUR PODCAST SPONSORS
Want to learn how to make smarter money decisions? Schedule a free 20 minute consultation with The Financial Gym over at financialgym.com/foodheaven & get 20% off your monthly membership when you sign up.
Can you do us a huge favor?
If you enjoyed this episode, please do us a huge favor and leave us a review on iTunes ….right now. The more reviews we get, the higher we are ranked in iTunes, which means we reach more people!
Become a podcast sponsor:
Our podcast reaches thousands of engaged listeners each week. If you are a brand interested in becoming a sponsor, contact us to learn more about our affordable rates.
Connect with us online:
Instagram @foodheaven
Twitter @foodheavenshow
Facebook @foodheavenmadeeasy
Pinterest @foodheavenmadeeasy
Our podcast is released every week. In each episode, we cover tips and tricks for making lifelong sustainable healthy living changes to upgrade your diet and health. We also interview leading experts in the field of health and nutrition. We hope you enjoyed this episode, and we'll catch you next time!
Wendy Lopez:
Hey, it's Wendy.
Jessica Jones:
And it's Jess, and you're listening to the Food Heaven Podcast.
Your online resource for delicious and nutritious living.
Welcome back to another episode of the Food Heaven Podcast. Today we're talking with Ellie Krieger, who is a registered dietician, and the host and executive producer of the cooking series, Ellie's Real Good Food on Public Television. She's also the host of the hit Food Network show, Healthy Appetite. Ellie is a leading go-to dietician in the media, where she helps people find that sweet spot between delicious and healthy. She's also a best-selling author, and has won the International Association of Culinary Professionals Award, plus two James Beard Foundation Awards. That's a pretty big deal. Ellie is also the author of six cookbooks, and her next book, Whole in One: Complete, Healthy Meals in a Single Pot, Skillet, or Sheet Pan was released this week. So we are super excited to have Ellie on the podcast today.
Yeah. We've known about Ellie for a while. She's kind of a big deal within the dietician community, and recently I saw her at an event in New York City, and I went up to her. I was fangirling, and I was like, "Oh my god, Ellie, I love all the work that you're doing," and we were chatting it up and I told her about the podcast and she graciously agreed to come on. So we're so, so, so excited to talk to her today about cooking balanced recipes that don't compromise flavor, because that's really her specialty. Welcome to the podcast, Ellie.
Ellie Krieger:
It is so good to be here. Yes, it was so good to meet you in person, Wendy, and I'm thrilled that this happened. So here we are. Yay.
Awesome. So can you just start out by telling us how you got into cooking and nutrition?
So I often quote my mom, because she says that me becoming a nutritionist is like a pyromaniac becoming a firefighter. So basically, I completely loved food passionately from the minute I was born. I mean I was just really literally excited about eating all the time, and so that really… that inherent passion about food was always there. It's like in my DNA. And then really, when I was a kid, I was overweight. I was underactive and kind of overeating, really, and then I just sort of started to get on a healthy plan. My mom really helped me, and it opened my eyes to nutrition and what a difference eating well could make.
So nourishing yourself without going overboard, or without it beginning the only thing that makes you happy kind of thing. And then I really did have quite a journey with food. I majored in nutrition as an undergrad. I was pre-med and I was interested in science, I was interested in food, and the nutrition major really met all the requirements of pre-med. But as I was studying it, I was sort of… I had these aha moments of the depth and breadth of a field. I think really as like an 18-year-old going into it, you don't really realize how much nutrition, pardon the pun, brings to the table. Because it's sociology, it's psychology, it's biochemistry, it's culinary arts, it's politics.
It's all of these things, and it's such a riveting field, and I'm passionate about it even all these years later. So I'm thrilled that I, in my life, in my journey, learned to love food in a healthy way, because I also, in my teens, feel… before I really started studying nutrition, I went the other direction and just became like overly restrictive with food. And that's not healthy either. So I personally experienced kind of both of those extremes, and happily live now in a healthy balance. And it isn't always easy, right? I mean I feel I get it, that it's hard for people, and myself as well, with a busy life, but it's the best way to live, I think, and I'm thrilled to be able to share that with everyone.
Yeah, I'm happy you shared that, because I saw that you have a background in modeling. And by the way, your modeling photos are like…
Oh my god. They're like drop-dead gorgeous. I was like whoa. Like such a babe, and oftentimes with modeling, it's associated with restrictive eating. So how has your relationship to food changed throughout the years? Because it sounds like you've definitely found more balance now where you are in life, so how have you seen that evolution happen throughout the years?
Well personally, I started modeling to put myself through college. I was never really wanting this modeling career, per se. I just really needed a job, and I had some friends in the… I lived in New York City, I grew up here, I still live here, and I had some friends in the fashion business who encouraged me to go into modeling, and I was sort of following their leads and so on. And I really had to pound the pavement, and I eventually started doing it. But it was interesting to me, because as I started working as a model, and then I went back to school and I was modeling sort of on the summer breaks, eventually I went and got my master's in nutrition at night, and modeled full-time.
So it wound up being this 15-year career, but always, in my mind, just a temporary thing that was more of a means to an end for me, and it really financed my nutrition career. And that's how I saw it. But really, studying nutrition and modeling kind of concurrently was very interesting, because I learned so much about… I learned so much about myself, and how to own what I am and who I am, and realized that if I eat well and nourish myself, I don't have to starve myself. And even starving myself is no way to really get anywhere. And then observing some of the models around me in my world, really mostly the people that I was observing, I would mainly think to myself, "That's what I'm not going to wind up doing."
So I really was able to sort of take in that information. And to be honest, I had some jobs where… Well, there's one situation in particular that I'll share with you, because it's one of my proudest moments actually, because I was on summer break from school, from college, and I really needed… and by this time, I'm kind of out of money because I spent… all my expenses took up the money from the previous summer. So I really needed to make some money that summer and I was back kind of pounding the pavement, doing go-sees and trying to get some modeling gigs. And this one person said to me, "Okay, well, we're shooting this in… " It was like some kind of swimwear thing.
And she said, "Well, you know, when you walk your butt jiggles," or whatever. And she was really embarrassed to even say this to me. But she… and P.S., I was in the best shape of my life. I was doing mini-triathlon, training for it, I was eating great, and I knew… and she basically said to me, "If you think it's just a matter of dieting and working out for two weeks, then I'll hire you for this, but otherwise my client's really particular and they don't want any flesh moving kind of thing on the [crosstalk 00:07:15]." And I looked at her and I said… and, again, reminding you, I really needed the paycheck. But I looked at her and I said, "This is my body, and it's really not a matter of doing that. So thanks for the opportunity, but no."
And I went in the elevator and I cried the whole way down. But to this day, I feel like that was like a pivotal moment for me. It was saying sorry, I'm a woman. My butt moves when I walk. I'm proud of that. This is who I am. I think I look fabulous. I don't have to… I'm not going to harm myself to meet this standard. And I think it really goes a long way. Yeah, that's… I was in a particular field of modeling or whatever, so I was almost hardened to that. But in our world today, we're all trying to live up to that ridiculous standard, and I think that none of us should.
Agreed. I feel like it should be illegal, also, to kind of pressure women in the modeling industry to change their bodies. It just sounds ridiculous, and I… Yeah, I've heard a lot of traumatizing stories like that. So thank you for sharing, and it's nice that you were able to find a balance that works for you. Kind of shifting gears a little bit to fast forward to kind of where you are now with cooking and making things exciting, a lot of our listeners wanted to know from you, how do you… if they're people how feel like they struggle in the kitchen and they want to cook these healthy, balanced meals, how do you make cooking more fun and exciting on an everyday basis?
Well, two things. Wine and music.
Yeah. Great.
And I'm saying that half-joking, really. But I do think changing your mindset, kind of. Because I do… Personally, I come home from a long day of work and I cook dinner usually, and I'm kind of tired and not in the mood to cook dinner, just like everybody else. But something happens where I'm like, you know what? I'll just do something simple and I'll put on some music and I'll sip a little wine, and maybe… and wrangle my husband and daughter to help, and then suddenly it becomes this nice part of the evening that we're doing together, or that I'm just grooving to some tunes. And so it doesn't feel as much like work, and I think part of it, then there, is definitely kind of shifting your mindset in that way, and the other part of it is making sure that you have really planned ahead so that you have at least ingredients for three dishes that you can make that week, and then there's leftovers, right?
Which I… I'm a huge fan of leftovers. But it could be simple, too. So planning… Each week, I sort of… On Sunday, I'm like okay, what three things should I make this week? And then I just make sure I have those ingredients on hand, so I have… I'm not so stressed at the last minute, thinking, "Oh, I have to go to the store and then go home." So I think that planning ahead, changing your mindset a little bit, and then also keeping it simple. I think in this food TV world that I live in, that I'm part of, sometimes it can make it look like you have to do something fabulous, like make this amazing au jus or something in order to have a great meal, and you don't. And to eat healthfully, you don't have to cook beans from scratch that you've soaked and seasoned.
I mean I use canned beans all the time. So using convenient foods that are healthful convenience foods, so that they're at your fingertips. Things like canned beans and frozen shrimp and things like that, and precut greens. They're great. So taking advantage of those shortcuts also to make it easier for yourself. And then you know what? Just flavor can come from something as simple as really beautiful, juicy lemon, salt and pepper. I think just that on a beautiful, really nice piece of fish or some chicken that's been grilled and then you squirt it with like some lemon. I mean even just right there, you're really… you have the beginnings of a really great meal, and it can be so simple.
Hey guys. I wanted to take a quick second to talk about this week's podcast sponsor, which we are really, really, really excited about. The sponsor is The Financial Gym. Now, if you're like me, you're always saving for something. I also am currently trying to get my money right to get my student loans paid off, because I have a ton of student loans. So I think this podcast sponsor is perfect for people trying to get their money right. The Financial Gym is a personal financial services company that takes a fitness-inspired approach to their clients' finances, and what they do is work with you one-on-one. So you'll have your own certified financial trainer, and they will teach you how to make smarter money decisions that add up over time to help you reach all the goals that you set out for yourself.
It doesn't matter whether you need help budgeting, saving, investing, repaying that debt. Your financial trainer will help you with all of it, and the cool thing is The Financial Gym provides you with your own, dedicated person, your own dedicated trainer, that gives you the accountability, support and financial expertise to make sure you're achieving your goals and also beyond. This would have been perfect for me, honestly. It took me forever to even start thinking about saving, and I wish I had something like this when I was in my 20s, because I literally didn't start thinking about it until I was in my 30s. But it's never too late. But you know, it's awesome if you can kind of start thinking about that beforehand.
So what do you get if you sign up for monthly membership? Well, you a get a one-on-one, hour goal-setting meeting with your trainer. You also get a customized financial plan. You get ongoing access to your financial trainer to answer any questions that come up, because we all know that those questions really come up between sessions, and they'll give you access to an online spend tracking portal, which I think is critical to see where exactly your money's going, because you can't really do anything about it if you don't know what's happening. Plus you'll get quarterly review meetings to help make sure they are helping you stay on track. So how do you sign up? Well, you know we have the hook up.
So what you need to do is go to financialgym.com/foodheaven, and you're going to get, wait for it, a free 20-minute consultation call. You want to make sure that you mention Food Heaven on the call, because that's how you get 20% off of your monthly membership. So head on over to financialgym.com/foodheaven, mention us, and get that 20% off your monthly membership and get to saving and flourishing.
I love that you touched on meal prep, because we're huge on meal prep and I think… You're in the food world and the food media world, and a lot of these recipes can be very overwhelming. And so I find that people are very all or nothing, where it's like I either have to make this very intricate dish, or they just make it very unappealing and unappetizing and then they end up getting bored. So yeah, meal prep is so important to incorporate the balance, but also to keep things creative. Because yeah, we're all busy. We all have things to do, and then oftentimes cooking just gets set aside. So you mentioned that you live with your husband and daughter, and a lot of our listeners tell us that they struggle with getting their loved ones or their children onboard with getting more involved in the kitchen. So what are some things that you have found to be especially useful when trying to get your husband and daughter not only involved in the kitchen, but also open to trying new dishes that you're making?
Yeah, it's interesting because I from the beginning had my daughter in the kitchen with me. I mean even when she was like 2 years old, I just kind of set her up with a piece of bread and a butter knife, and she'd hack away at it, or tearing lettuce, or doing simple things that a little toddler could do. And probably making more of a mess than helping, but ultimately it kind of just got her comfortable in the kitchen. To be honest, she's 16 years old and she really has no interest in cooking. And that's fine, but what I do tell her is she needs to learn the skill. So if she wants me to make something for her… like she loves my lasagna, which I don't blame her because it's really good. But if she wants to learn… if she wants me to make something, I'll make her do it with me just so she learns the skill.
So she knows how to use a knife. She knows how to make a sauce. She knows how to brown something in a pan, or whatever it may be. So that's okay if she doesn't… she's not that into cooking. That would be great, but it's fine that she's not. Again, just having those skills. And then my husband, I'm sort of… But I do bring them on to help simply because we're all going to eat, right? And so this isn't just my job. This is everybody's… everyone needs to participate in the meal, just as we participate in other family tasks that need to get done. And so to me, it's just not negotiable in that regard. So my husband typically does the dishes. So that's cool.
That's helpful.
I'm fine cooking and everything and planning if he does the dishes, because that's my least favorite part of it. But sometimes I'll say, "Hey, can you preheat this and cut this up and prep some things before I get home?" And so everyone needs to be part of the team. So I think it's a mistake to think that one person needs to carry that burden, or I guess you could say burden. But it is in some ways, because everyone needs to eat, right? In terms of everyone wanting to eat what is served, I think that's a really interesting thing, because I think with kids, it's definitely like a power struggle. And I've found that almost, as the years go by, my daughter almost likes fewer and fewer things in a way. Although she has very good palate, so it's an interesting balance.
But I just serve what I serve, and this is what's for dinner. I will literally do not… And I try to accommodate different tastes. So I know my husband… He likes really most things, so that's good, but he definitely has certain preferences over others. But I really try to plan my meals so that most of the dishes, people… I know that they're going to basically like it. But I don't worry about it if they don't, because this is what's for dinner, and if you don't want it, you can make something for yourself. I have kind of that tough love approach of it, and it really has gone a long way, especially with my daughter.
Because she knows this is the dinner, this is a really important for our family to sit down, be together. And we do that, and we talk, and sometimes we bicker too, just like every other family. But it is a really sacred time. There's no electronics. We eat what's served, and we appreciate, and we try to express gratitude at the table, too. Always saying our little form of grace, in a way. So I think that goes a long way.
Yeah. I love that you mentioned giving your children space, because I think especially during adolescence, there's like this rebellion phase. And I remember with my mom, she would always try to get me to cook in the kitchen. She's a great cook, and I would just always rebel and say, "No, I'm not interested. I'm not." So I was never interested in cooking. When I was in high school, even when I was in college, and then eventually I just kind of came to it naturally, and now I'm obsessed with cooking and she's always making fun of me. But I think giving children that space, especially teenagers, is so important, and just allowing them to explore it on their own.
Yeah. And now look what happened to you, huh?
I have a feeling that's what's going to be with my daughter, too. Especially when she starts to go to college and beyond, she's going to realize, "Wow, in order to have this good food, I'm going to have to make it." So that's why I cook, really, because I really… this is the food that I like. I can make it the way I like it. I mean that's a fabulous thing to be able to do.
Yeah, my mom waited until like two weeks before I was graduating high school, and she was like, "Okay, now it's time for you to learn to cook." Like, "Come in the kitchen." I was like, "Yeah, no." Not at all. It was the same thing. There was a period… I mean there was a long period where I was just doing Trade Joe's frozen… I mean I still do some of those, but like frozen meals for every single meal. And then I think for me what really helped was working at the farmer's market. So me and Wendy worked at the farmer's market doing cooking demonstrations. I worked there… I think it was 2009 to 2012 or something, and that really got me excited about the fresh produce and trying different recipes, and just cooking in general and feeling good after eating fresh, healthy foods.
And then I developed more of a palate for what fresh garlic tastes like versus what garlic tastes like on a shelf that's been shipped from wherever that doesn't… it just doesn't taste the same and have the same flavor profile. So yeah, I think it's important to just kind of let people discover food and cooking in the way that they're meant to, I guess.
Yeah. And it is like a muscle in that way. Like you don't-
You don't just all of a sudden, boom. You're like, "Okay, I'm going to cook now," and then you can make everything and you all of a sudden are passionate about it.
I think it happens gradually and consistently. If you say okay, each week I'm going to make three things and maybe I'm going to have my repertoire of 10 dishes that I make. And maybe each… every couple weeks I'll add one. Before you know it you're cooking, you're trying different things, you're adding, and before you know it you have this wealth of experience. But it's just like exercising a muscle, where you do have to just gradually strengthen that.
Yeah. I've burned so many dishes in my time. It's like you [crosstalk 00:20:35].
But I think mistakes… So do I. To this day I make mistakes, and I think that that… we need to allow that. First of all, I have this little motto, like how bad could it be, right? So even if I make a mistake, it's probably still perfectly edible and fine, and then I learned a little bit. Like okay, if I do this, the outside gets too brown too fast. I'll lower the temperature next time, or whatever it is. I'll learn and put that in the bank for next time, and that's how you acquire skills. You don't just automatically wake up knowing how to do it.
For your cooking shows, do you… How does it work? Because I'm always curious, because I see like Rachel Ray and it sounds like she tests a lot of the recipes at home and she has those as part of her meals. At least back in the day, when I used to watch her show. But how does it work for you? Do you come up with all of these recipe ideas yourself?
I get inspired in all different ways, in all different places. I get inspired a lot of times just from going through my Instagram feed. I get inspired by going to the farmer's market and even discovering like what is that? That's an interesting looking radish, or whatever. I get inspired by going to restaurants. Fortunately in New York, you can really… there's so many different types of cuisine to explore, and a lot of times, maybe I'll be eating in a place that's kind of even upscale, and I'll see maybe a combination of different ingredients that on a… I try to think, "Oh, how would this… How could I translate this into a home kitchen, a home cooking type of approach?" Meanwhile, I know that they were preparing it with tweezers every so carefully in the back of their kitchen.
But trying to think about, "Wow, these basic flavors work great. Let me bring that to a home environment." So that's how I kind of think, and then you just start to think like that. And a lot of times, I get inspired simply because I'm just craving something. Like I'll be laying in bed, saying, "I want meatballs, with… Oh, maybe I'll make some kind of Chipotle-spiced meatball hero thing," or I don't know. I get these cravings and then I have to launch from there.
I love it. The unfortunate thing though, nowadays, is that food has kind of become the enemy in some ways. There's so much fear-mongering and stress around eating. I was just listening to this podcast yesterday with a dietician who deals a lot with… I forget her name, but she deals a lot with GI nutrition and also the intersection of GI nutrition and disordered eating, and she was just saying it is just a mess out there, and everybody's scared to eat and they don't know what to do. So how do you kind of navigate all of that? And can you talk a little bit about your usually, sometimes, and rarely food philosophy?
Yeah. So first of all, the level of fear around food is unprecedented right now, and particularly I feel like people are afraid of carbs. Like carb is like this somehow code for "bad for you," and I just think it's such a terrible, terrible mistake to think like that. And I think it really comes to being about balance. And so maybe people were eating… if you're only eating carbohydrate-rich foods, and dense carbohydrates, like pretzels all day and bagels and big sandwiches on huge rolls, then yeah, maybe changing that needed to happen. But saying no to bread and occasional pretzel is a mistake. So there's this sense of all or nothing that we really have sunk into, and it's a pit.
It's a terrible place to be, and in terms of fear of food, I think people are like afraid to eat a piece of fruit, because it has quote unquote, "too much sugar." You know, they're worried about that? And it's really a shame, because these are foods that have sustained people and kept them healthy for generations, and they're whole, unprocessed foods. And you can eat too much of anything. So it's about balance. But it's interesting, because the word moderation, the word balance, it doesn't really… it's not specific enough. It's very hard to grasp. And so I have come up with this idea, and this is really my core food philosophy of usually, sometimes, and rarely.
So there's these categories of food, and you can… and it's what you do usually that really defines your diet, that defines your wellbeing, that defines your eating habits. And there's no such thing as never. So it's usually, sometimes, rarely, and it's important to note there's no such thing as never. So it takes away this whole notion of the forbidden fruit. So all the people that are on those… that extreme deprivation, no whatever, no carbs, whatever, eventually, they snap and they wind up binging those foods. And that's the whole usually, sometimes, rarely. It combats that, because now there's no forbidden fruit, and it's about really looking at, "What are my usually foods?"
And those are whole vegetables, whole fruits, whole grains, lean proteins, fish, nuts, and seeds and healthy oils. And that like the core. And then the sometimes foods are foods that you can sprinkle. Maybe they're a little bit more processed. So maybe it's like a baguette. Like I'm not living my life without eating a piece of French bread again, but it's mainly… I know that I'm better off eating a whole grain, really nutty bread, but once in a while it's fine to have a piece of baguette, right? Maybe another sometimes food is like a natural sweetener or a unrefined sweetener like honey or maple syrup. You want to kind of watch it, but it's essentially not so bad for you.
Then the rarely foods are foods that maybe are on a lot of people's no list, or on… or maybe even chefs use with a heavy hand. So butter, cream, bacon, sugar. And those can be sprinkled into dishes in… I like to say in minimum amounts for maximum impact. So you know what, if a little bit of brown sugar… my berries, brings them to this heavenly state, why wouldn't I do that? It's fine. Or maybe in my yogurt, a little honey in my yogurt. Or maybe even I'm going to have a BLT now and then. I'm going to use real bacon. I'm going to use maybe a couple of slices instead of a half a pound, and I'm going to put a avocado herbs bread instead of mayonnaise, and a nice, big, fat juicy ripe tomato, and I'm going to put it on whole grain bread.
And then I have like overall a pretty healthful thing. And it's just hitting the spot. I'm not going to be craving bacon for the next year. It's sort of like it really brings it all together in a balanced way. So I always do my recipes. It's interesting, because my very first book lay it out, that usually, sometimes, rarely idea, and I developed it when I was working with individual clients and saw this crazy rollercoaster of extremes that they were on. And then I wound up using it really as the basis for every recipe that I develop. So every time I create a recipe, I think, "How can I make this mostly usually foods?" And what does it need? If it needs a little more richness, if it needs a little bit of honey to punch up the flavor, to really transform it into something fabulous.
How can I work those sometimes and rarely foods in, in a way that's very thoughtful, that keeps the balance? So that's… I find it an incredibly helpful way to really reframe your thinking about food.
I think that's why I'm really drawn to your recipes, because you're not making a million modifications. You keep it relatively easy, flavorful, creative, but also you're not afraid to use things like butter, and sugar. I was just looking at one recipe, your ricotta cheesecake with the fresh raspberries, and I was literally gagging because it looks so, so, good. And are you… I think you said you're more of a savory person, right? Or are you on the sweet side?
I would be happy with just like buttered bread for [crosstalk 00:28:56]. Although I do prefer savory, but I do love chocolate. But that cheesecake that you mention is really lovely, and it is… it's light, but it hits the spot. Like you don't want to eat something… I mean it's funny, because sometimes somebody will write to me and say, "Oh, can you make that without sugar?" And I feel like writing back… I'm always polite, but I do feel like writing back like, "Yeah, if you want it to taste bad." Go for it. It's just not going to be good, and then you're going to want something else.
So I feel like… I mean I love that cheesecake. It's so light, and lovely, and it's the right portion size, and it has some sugar but a minimal amount. It's not overly sweet, and it totally hits the spot. So it's that kind of thing. So to your point, yeah. I do like dessert sometimes, but it's… I prefer savory food, generally.
Yeah, me too. I'm more a savory person. So along those lines, what are some things that you like to do to make the flavors in your savory dishes really pop? Like are there ingredients that you like to use? Or techniques that you like to use?
Yeah, so I love… Well, it depends on the season, right? Because I think a lot of flavor actually comes from the cooking process itself. So if I'm making… I don't know. I love to roast, so roasting vegetables, I think that caramelized flavor that they get. So literally just olive oil, salt and pepper on pretty much vegetable, and then roast it, and to me it's just lovely. Okay, so then you take some acid. So acid really pumps up food and brightens it and brings it to life. So not relying on salt only to do that, right? So acid, like lemon juice or lime juice or a splash of vinegar on something really helps. Or particularly maybe balsamic vinegar on vegetables. So things like that to just amp it up.
So a lot of stuff, good stuff, happens in the oven or on the grill. And then I love fresh herbs. I use a lot of fresh herbs. So finishing things with a splash of… I think mint is actually an interesting herb to use in savory applications. So it's really lovely to chop up a little mint and put it over your hummus, for example. Or to sprinkle that on your lemon-doused chicken breast. It's really remarkable what a little bit of sprinkle of fresh herbs like mint or basil or cilantro can do there.
I love all of it. And especially the mint on the hummus. Have not thought of that.
Yeah. I actually just made something like that last night with a little bit of dill. It was like a mediterranean white bean spread.
And it was a complete… Yeah, it was a hit. I did it with feta cheese. And I like playing with textures, too, so I crumbled some peanuts on it for a little bit of a crunch and yeah. Everyone was loving it.
That sounds amazing. I love dill, too. I think it's kind of underrated.
Yeah. It is.
I think dill's fabulous.
Right. I feel like you only see cilantro.
Basil.
Really cilantro and basil, but there's so many other herbs to play with.
Yeah. It's fun to explore. And then people are always like, "What do I do with the leftovers?" And I think just puree them with a little bit of oil, and then you can put them in an ice cube tray. Or water, and put them in an ice cube tray and freeze them, and then you have these little cubes of lusciousness that you can just sort of put into… let's say you're sautéing some chicken or fish and then you put one of those cubes of herb in there. It's beautiful.
By the way, I recently saw your cooking hacks video, which was genius. We have to link it in the show notes, where you were showing people cool things that they can do with kitchen appliances. Do you know what I'm talking about, Ellie?
Yes, yeah. That was a fun one.
I love that video.
Is it on Instagram?
I think it's on Facebook, right?
That one is on… Oh, it's on Facebook, but it's on Instagram, too. It's on Instagram TV.
Oh cool.
It's so good. It's so good. We'll link it.
I usually… Every week, I do some kind of video, but I usually do a live on Facebook, and then I post something on Instagram TV.
Oh, I love it. Going to check it out. So we've been asking our guests this, the following question: what does wellness look like for you?
Hm. And so do you mean in practical way, or in a metaphorical way?
Or just like either. Like what does wellness mean to you? It could be kind of how you just try to stay balanced in your everyday life.
Yeah. Wellness, to me, means listening to my body, and responding to what it needs. So maybe wellness, on a certain day, is going to be to go to a restorative yoga class, and not the really hard power yoga class, and responding to that. Maybe wellness to me means I'm hungry today. I feel like my body just needs more food, and eating, and actually nourishing yourself in that way. Or maybe it's, wow, I really… wellness to me is making time to work out when I have a million things on my agenda, and then I say to myself, "Oh, I don't have time to work out," and my response is, "Girl, you don't have time not to work out." You can't afford not to.
Like in a good way of allowing yourself to take care… the time to put in to take care of yourself in that way. So that's what wellness looks like to me. Really listening and making that happen to what your body have what it needs and deserves, and nourishing and being active.
I love that, and I think also just being open to change. Because that's been… yeah, that's been… like, the ongoing conversation when we ask our guests that question, that wellness just always changes for everyone depending on what's happening in your life and just being open to that, because I think especially in this culture where it's like there's just so many rigid rules around wellness, people get stuck on just having it be one thing, and that flexibility is really important, too.
Oh, I completely agree. And actually it's interesting in my journey with yoga in particular, because I've been doing it for about 25 years. I've actually… my progress has been to be more gentle with myself, because maybe otherwise I would push myself into these poses and hurt my wrists or my neck a little bit, and I'm learning like, "No, that's not worth it." And so actually my journey, and my improvement has come from pulling back a little, and saying it's okay. Taking my ego out of it, and saying I don't need to hurt. I need to be responsive and more gentle with myself.
I love that. All right, well, in thinking about some take home points for our listeners, can you tell us three things that people can start doing right now to eat more delicious, balanced meals in their kitchen?
So take one hour on the weekend and literally plan out three things that you're going to eat that week. And you can get your family to chime in. Say, "Oh, what would you like this week?" If they have any ideas. If they don't, then go for it. And then make sure you have those ingredients, and then also look for… Maybe you have your basic recipes that you always make. Look for one new one. One new one. Maybe one new one every week or so, something you're going to try a little bit differently that doesn't feel too hard. That feels super doable. So I would say those two things, and then the other thing is to just make sure you make time for yourself.
Put that in your schedule, literally in your calendar as an appointment, and if a work thing comes up, you can literally say… Instead of saying, "Oh, I have to work out," you can just say, "I have an appointment." Because you actually do have an appointment with yourself, and I think that you need to honor that, so.
Yeah, or I have a commitment at that time. That's what I've been using.
Yeah. Exactly. I have an appointment on my sofa, with a pillow [inaudible 00:36:38] 20 minutes.
Can't do it. So you have big news, right? You had a book, yeah, that was released yesterday, called Whole in One. Can you tell us more about it and where we can find it?
Yay. I'm so excited about this book. It's my baby. It's my new baby. So Whole in One. W-H-O-L-E. So it's complete, healthy meals in one single pot, skillet or sheet pan. And it's available everywhere, and it has… It's really great. I mean it has… It literally will make cooking so much easier, because it's just one vessel. Each recipe is made in one vessel, and it's a complete meal. So one of the things that I found when I was researching kind of these one-pot cookbooks is that a lot of times they would say like, "Oh, put in the cooked pasta." And I'm like, "Wait a second." Cooked pasta? That's cheating. So this is genuinely one… It's all happening in one pot. It's not complicated, and it's all nutritionally complete.
So meals have adequate protein, are chock full of vegetables. If they have a grain it's a whole grain. So that kind of healthful, one-pot. It really makes it doable for everyday eating, and I've been cooking. It takes about two years to get this book out, and so I've been enjoying this food with my family almost every night, and I cannot wait to share these wonderful recipes with everyone. So the book is finally out, and I'm excited to share it. So it's called Whole in One.
Yay. That's so exciting.
So excited. That's a great idea, by the way.
Yeah. I love one-pots and one-pans because I hate washing dishes, and it's…
Yeah. It's easy.
It's just the best way to just throw everything together, especially when it's like you throw it all together and it actually works, because sometimes it doesn't. So I can't wait to make the recipes in your cookbook.
And there's also desserts, just FYI, everybody. So it's not just dinner and lunch. You'll get some treats in there too.
Yes. Oh, I have really yummy… I do love these desserts. I have [inaudible 00:38:39] really yummy and fun desserts in there. And also besides it being one-pot, the other thing I noticed is that sometimes these one-pot cookbooks, you have a million dishes, bowls and mixing bowls in the sink. I was very careful that there's really only maybe one or two bowls that are required. You're not going to have a lot of dishes in the sink when you're done. I really tried to really keep it to a minimum. And it's funny because I said my husband does the dishes, so this book is really a gift to him, because he's the one that benefits probably the most in the end. But I'm just kidding about that.
It really makes it super doable. And that's really my goal with all of my cookbooks. I mean I have another cookbook, that's Weeknight Wonders, which is 30 minutes or less. Another book that's make ahead. So all of my books basically try to tackle these issues that make cooking feel overwhelming for people, and just take it down to a really doable level.
I love all of it. And we love it so much, we're going to be giving away a free copy to one of you guys. So here's what you have to do to get our copy. So you're going to go follow Ellie on Instagram, and it's…
E-L-L-I-E, underscore, Krieger. K-R-I-E-G-E-R.
So go follow Ellie, and then also review this podcast. It's Food Heaven Podcast on iTunes or Stitcher, and let us know that you did both of those things. You can send us a DM on Instagram and we will pick a winner to get a copy of the book. But make sure you also just go buy the book, too, because you want to support…
It's… Yeah, exactly. It sounds like a great cookbook.
Yeah. Oh my gosh, and there are so many beautiful pictures in there. It's just like… it's so fun to just flip through. And like beautiful pictures.
Well thank you so much Ellie, for being a part… Actually, before that, let me back up. Is there anything else that you or any other things that you want to share with us, or other places people can find your work?
Oh, sure. Well, so you can go on my website, elliekrieger.com, and I have lots of recipes on there. I have video clips from my show. I have articles from my Washington Post column, so feel free to go to my website. Again, that's elliekrieger.com. And then you can read about all my books there too, if you want to check out the new one or whatever.
Does this make book number six or number seven?
Seven.
How exciting. 7th Heaven.
7th Heaven. I used to watch that show. 7th Heaven. Anyone else? No? Okay. So thank you so much Ellie for being a part of this podcast. This was a great conversation. I'm definitely going to take those tips and run with them, and we just really appreciate all the knowledge that you shared. So thanks again.
Thank you, take care. See you soon.
All right, bye Ellie.
Bye. Thank you so much for tuning into another episode of the Food Heaven Podcast. If you enjoyed this episode as much as we did, please do us a huge favor and leave us a review on iTunes. Do it right now. Because as you all know, the more reviews we get, the higher we're ranked in iTunes, and that means that this episode gets out to more people. Listen up to this listener review by Abena Anane. "As a family nurse practitioner in cardiology and primary care, I use approaches taught and shared on this podcast all of the time. Practical interventions people can implement on their own are what helps us get and stay well."
Thank you Abena. I appreciate that review, and it's nice to hear that there's other medical professionals listening to this podcast. It means a lot. Also make sure to connect with us online. We are on Instagram, that's where we're most active, at foodheaven. We're also on Facebook at Food Heaven Made Easy, and Twitter at FoodHeavenShow. Our podcast is released every Wednesday. Make sure you subscribe so you never miss an update. In each episode, we'll cover tips and tricks for making lifelong changes to help you live a healthier, more balanced life. We also interview leading experts in the fields of health and nutrition to pick their brains on how to cultivate a healthy life that you love. We hope you enjoy this episode, and we'll catch you next time. Bye.
October 16, 2019 | 0 comment
« Body Acceptance After Birth with Angela Garbes
The Perfect Green Smoothie Recipe »
We've All Got Food Issues w/ Virginia Sole-Smith
Understanding Astrology w/ Jennifer Racioppi
How to Navigate Comparing Yourself to Others w/ Marci Evans
Rate this post: 12345
Meet Wendy & Jess
Registered Dietitians & BFF's. We're probably busy eating right now.
Podcast Hookup Codes
Twitter Pinterest Instagram Facebook Youtube
In order to provide you with the best service, our website uses cookies. By continuing to browse the site you are agreeing to our Privacy Policy I consent
Get our exclusive e-book with our 7 all-time favorite smoothie recipes


This page presents the Google satellite map (zoomable and browsable) of Greenock in Queensland.
Geographical coordinates are -27.049999237 and 141.783340454 and its feature type is Parish. More information below.


Oh, what's that, another shoddy translation to edit?
Now, don't get me wrong. I'm very glad to help my clients out with correcting any translations they bought elsewhere.
Particularly as I know the client will finally be satisfied and have a text that will provide the value they need.
What does bother me, however, is the fact that there are woefully unqualified translators out there. Scores of them in fact.
So I can hardly blame the client.
The 7-page translation I received today didn't contain a single sentence that I could spare from my corrections.
Spelling mistakes, awkward grammar and mistranslations littered the whole text.
I knew straight away that no native English-speaker had translated text.
I sure had my work cut out.
But what also grinds my gears is that there are people out there that market themselves as translators and produce such tripe. It's so frustrating to see.
I'm not talking about my experienced and qualified colleagues, but the krill in the chain of 'industry' bottom feeding.
It's no wonder that the translation profession is perched precariously on a precipice right now.
More than ever, it's so important for us professionals to distinguish ourselves from the amateurs and hobbyists. I refer particularly, of course, to those of us who derive a portion of our income from agency work.
I'm quite confident that the author of this text – I daren't say translator – is able to impress their friends with their English skills.
They may even consider themselves as bilingual.
But that does not qualify them as translators any more than jogging to the shops qualifies me as a professional athlete, or drinking tea makes me the mad hatter of Alice's Wonderland.
How, then, do we save the good name of translation?
Indeed, freelancing seems to be such a dirty word.
Perhaps, as others have suggested, it is time we referred to ourselves as 'translation professionals' rather than 'freelance translators'.
I'm not so sure, but I believe one major thing we can all do is market ourselves authentically.
By also writing articles in our target languages, reaching out to clients and developing a dependable reputation for our personal brands – our names – we may make it easier for clients to find the people who are best equipped to help them. Us.
Marketing allows us to keep afloat and rise above the tide of unskilled labour.
Depending on our fields of specialisation, clients may perceive our authenticity online, our accountability, and see the added value we bring.
It is our responsibility to educate our clients that bilingualism is not enough and is ultimately harmful to their bottom line.
I would therefore like to ask what you think we can do to address this problem.
Is it even an issue in your industry?
Is having an accountable, reputable image online enough, or am I missing something?
Lewis, spot on! I think this is more of a problem for English, as we all write some kind of English. Some of my friends call mine Flenglish, and I know they are right when I hear my own voice recording. My written English can't be any better. I cannot ask a native speaker to correct all the texts I write, but I'm sending my blogs and the texts I know will be translated to an English reviewer. Out of respect for the reader and the translator.
We are often too kind for our customers.
It is our responsibility to educate our clients that bilingualism is not enough and is ultimately harmful to their bottom line. Terribly true!!!
Thank you, Silvia! Glad you like it! Thanks also for spreading the word – it's so important we inform our clients about this issue.
I always have that rule to only translate to my native language. Unfortunately I see many translators (on the web) bidding and offering themselves for translation into a language which is not their native language. They might wright without mistakes. They even might translate correctly. But that is it. It's a long, boring and unnatural text which you want to stop reading the second you started. And I think this case is even rare, because as you mentioned, you spot from the first sentence errors that make realize it has been translated by a non-native or by an "amateur".
Your proposition about "translator professionals" seems a good start. We should more market ourselves as real cross-culture specialists and linguists as well as marketing professionals (kind of). Each of us has its own value that can be brought to the client, we just need to spot it and underline it more than we are actually doing!
Hi Kevin, I completely agree. Thanks for commenting! A technically correct translation is not the same thing as a localised translation that is a pleasure for the target language speakers to read.
Great Post! I feel the frustration. I have not had experience with posers but have sensed that that would be a reason I am having trouble finding direct clients. Luckily, I have not quit my day job. At some point there has got to be a way to weed the bottom feeders out of the industry. I know it is a mistake to ask for any type of regulation, but would you feel comfortable going to the hospital if you knew that anyone could put on a white coat, step in the office, and call themselves a doctor. I guess we need to plead to clients who understand quality to educate themselves and demand proper standards.
Thanks, Nancy. I'm not sure if I'd be in favour of regulation (I instinctively dislike bureaucracy) but that would be one possible solution. The other, more readily available solution is we just develop our own reputations positively – which is what we should be trying to do anyway.
Exactly Lewis. I agree. Regulation always brings problems. But this is really bad. I mean really. I have been at this for over 3 months and, honestly, the only legitimate job I have received was from a relative who is an attorney. A multitude of scammers have invaded me from Up Work and there are no answers to my bids. How do you find private clients? How do you get a chance to develop a reputation, when no one will even give you a chance? With that said. I am seeking certification for National and State interpretation. I am hoping that will either lead to some actual jobs in the court systems or, at least, make me more noticeable to desirable clients. If you have any tips on how to find direct clients for Spanish-English legal clients, I would be indebted. Thanks.


text:
- Image ID: DXKDFN
Ronald Grant Archive / Alamy Stock Photo
Image ID: DXKDFN
42ND STREET WARNER BROS RUBY KEELER, GEORGE BRENT, BEBE DANIELS· Can only be reproduced in conjunction with promotion of the film. For Editorial Use Only.
1933, 42nd, bebe, brent, bros, daniels, george, keeler, ruby, street, warner
Lead role performers in the musical 42nd Street Meredith Patterson left and Sean Wiley right
A view of traffic on 42nd street in mid-town Manhattan in New York City.
Stage Setting on-set of the Film, 42nd Street, 1933
NEW YORK: Black Panther Party march along 42nd Street en route to a scheduled news conference at United Nations Plaza. The
London, UK. 30th Mar, 2017. Pic shows: 42nd Street show at Theatre Royal Drury Lane ensemble cast line up Pic by Gavin Rodgers/Pixel 8000 Ltd Credit: Gavin Rodgers/Alamy Live News
Photocall for the musical 42nd Street at the Theatre Royal Drury Lane. The musical features a score by Harry Warren and Al Dubin and book by Michael Stewart and Mark Bramble and is based on the novel by Bradford Ropes and the subsequent 1933 Hollywood film adaptation of the same name. This brand new production is directed by Mark Bramble, choreographed by Randy Skinner and will feature scenic design by Douglas W Schmidt and costume design by Roger Kirk. Cast: Sheena Easton (Dorothy Brock), Tom Lister (Julian Marsh), Clare Halse (Peggy Sawyer), Jasna Ivir (Maggie Jones), Norman Bowman (Pat Denn
42nd Street NYC
BEGINNING OF THE THEATER DISTRICT ON 42ND STREET IN MIDTOWN MANHATTAN NEW YORK CITY UNITED STATES OF AMERICA USA
Original Film Title: 42ND STREET. English Title: 42ND STREET. Film Director: LLOYD BACON. Year: 1933. Credit: WARNER BROTHERS / Album
42nd Street / USA 1933 / Lloyd Bacon chorus girl Peggy Sawyer (RUBY KEELER) and producer Julian Marsh (WARNER BAXTER) with chorus girls in the Broadway show. Regie: Lloyd Bacon
42nd Street by night, Midtown Manhattan New York City USA
Childe Hassam Broadway and 42nd Street

redpajama_set_name: RedPajamaCommonCrawl


Scrollable view which can be used to give different choices to user with nice ui.
This is a tutorial series on writing the full Chat application, using a third party library called QuickBlox, in this first part, I will guide you to write the Register and Login function for the application.
This is a lightweight Image Cropper for Android which also supports no-crop feature.
This is a lightweight Image Cropper for Xamarin Android which also supports no-crop feature.
This entry was posted in android programming and tagged edmtdev, edmtdevcom, facebook, facebookcom, website. Bookmark the permalink.


text:
The EEAS and the Western Balkans
IAI Working Papers
Eva Gross
Alessandro Rotta
This paper analyzes the performance of the EEAS in the Western Balkans to date. It identifies political deadlocks, particularly over Kosovo's status, and the weakening pull of EU membership as a catalyst for reform as the main challenges the EU must address. The paper argues that the EU's first tangible success was the initiation of the Belgrade-Pristina dialogue. In order to maintain the positive momentum this has generated, the EU must improve the coherence between its political and operational instruments, thus increasing its collective political impact vis-à-vis local but also international stakeholders. The authors make three suggestions for maximizing the future impact of the EEAS: continue to invest in political leadership on the part of the HR/VP; connect the EU's global strategic work with regional and local political challenges in order to improve its coordination with its strategic partners; and work to improve the political and operational links between Brussels and the field.
An earlier draft of this paper was discussed at the workshop on "The EU as a Global Actor: Challenges for the European External Action Service", organised by the Centro Studi sul Federalismo (Turin), European Policy Centre (Brussels), Istituto Affari Internazionali (Rome), Turin, 8 April 2011.
iaiwp1115.pdf
Roma, Istituto Affari Internazionali, June 2011, 8 p.
1. The Western Balkans: outstanding policy challenges
2. The EEAS and the Western Balkans: the challenges of leadership and of coherence
3. Kosovo: a litmus test
4. Conclusion. The EEAS and the Western Balkans: a Tale of Unfulfilled Potential?


1.) All Sales are final read the description carefully before purchasing, no refund will be issues in any case.
2.) Contact us for any other help.
3.) Use the tutorials as a guidelines.
4.) Download the tutorial by log in to account from Tutorial Bucket / Downlaod section any time after making the final payment.
5.) Disclaimer: All disputes are subject to exclusive jurisdiction of Bangalore, INDIA Courts.


Lovely Cinnabar Lacquer Snuff Bottle, of compressed globular shape, decorated with personages in an outdoor landscape. Mark: Qianlong Nian Zhi - "Qianlong Period Make". Tall 2 3/8 6,5 cms. Max Wide 1 ½ 4,5 cms. We add several pictures in great details.
We took detailed pictures, please observe them attentively. I use professional packing to deliver this item. We pack to very high standards, using international wrapping materials, plenty bubble bag, polystyrene popcorn and secure special hard boxes so that they will arrive safe & sound. 20 Laboral days UNINSURED: To U.
To Europe total cost usd 22. To Australia, JAPAN & CHINA: usd 24.
You can track the package with the Air Guide number. To Europe, HONG KONG, CHINA & JAPAN: usd 52. Sellers are not responsible for service transit time.
Transit times are provided by the carrier, exclude weekends and holidays, and may vary with package origin and destination, particularly during peak periods. The item "Beautiful 20th Century CHINESE hand carved CINNABAR LACQUER RED SNUFF BOTTLE" is in sale since Thursday, November 17, 2016. This item is in the category "Antiques\Asian Antiques\China\Snuff Bottles". The seller is "reedcruzdelsur" and is located in Montevideo. This item can be shipped worldwide.


[Cookie Elf File] Giant Birthday Cookie: More Fun Than Cake and Easier, Too!
Browse an amazing selection of sprinkles, colored sugars, icing, and cookie decorations at best prices. < a href>.
Feature: Giant Birthday Cookie: More Fun Than Birthday Cake and Easier, Too!
Let's be honest: homemade is more personal than store-bought. A giant cookie is easier to make than a birthday cake. And who doesn't like cookies? So says The Cookie Elf. GRIN.
And if you're worried about the time you may need to decorate, worry no more. You can use a tube of prepared cookie icing. Save what you don't use and pop it in the freezer until the next birthday in your family.
Get the full recipe for Giant Birthday Cookie … and check out our Jumbo Cookies Pinterest board for more fun ideas for giant cookies.


Attention Pre-Conference Attendees - Registering for a pre-conference session will not automatically register you for the Summit. Please go to the "Attendee Registration" Page to register for Summit activities.
The ongoing Maker Revolution has filled Makerspaces and schools with state-of-the-art technologies. However, teachers and administrators still struggle to find practical ways to integrate these STEAM initiatives into their curriculum. Join the AXI team as we walk through setting up a Makerspace built around engaging children in all grade levels so that they can develop their coding, creativity, and problem-solving skills through the use of innovative technologies. Attendees will leave this session with valuable resources that they can take back to their district and share. This session will be hands-on, so all participants should plan to bring a device to be able to interact with many of the products and activities.
Discover how to leverage student devices to create a student-centered, collaborative learning environment.
More than 50% of students miss one or more school days per year to due injury or illness. Through the use of Telemedicine, students are afforded real time access to health care providers to diagnose and treat a number of medical issues, including both acute and chronic illnesses, as well as behavioral and mental health conditions. By offering these services within your district, you not only provide a benefit to teachers and students, but also reduce disparities in access to health care by addressing equity issues outside of the classroom.
Learn how to partner with Howard Medical and your local health care provider to keep students healthy and in class.
Coding and STEAM… It Starts with YOU!
Why is the human brain so spectacular? Connections! It's the way things connect that make them greater than the sum of their parts. In this short talk, you'll get a preview of how OnCourse is revolutionizing the way Louisiana educators enrich their classrooms in the cloud. Learn how OnCourse brings together daily classroom tasks, LEAP-aligned data, and Google Drive to create an incredibly convenient, student-centered experience.
Real innovation only flourishes when districts have real choices; which is why many parishes were thrilled to gain a new SIS option in 2017. Fast forward to today: in a recent RFP conducted in North Louisiana (with a six hour demo!) the OnCourse SIS scored higher than Powerschool and EdGear on a combination of features, price, and services. There have been a lot of rumors about this system, now join OnCourse's technology team to see it for yourself!
What are you most curious about? LDOE reporting? Data conversion? IBCs? How this system has saved districts tens of thousands of dollars? Submit your questions to Sam at smorgan@oncoursesystems.com and we'll give you a live walkthrough of your feature of choice.
Come "Camp Out" with the IT Pros at Stinky's Fish Camp located right off of the Marriott Lobby on the ground floor. Join us for a social from 4:00 PM -5:00 PM before the summit begins!
Send a RSVP to kayla.sanderson@tfmx.com to reserve your spot.


A small community questions their faith when the Greek Gods descend from the sky to rule over humanity. After accidentally releasing the Greek Goddesses of Fate from imprisonment, Lucy and Sam — a mother/daughter duo of treasure hunters — fight to stop The Fates from wreaking further havoc across the globe. Ares, the God of War, is forced to confront the actions of his past as he is confronted with this era's war criminals. With his rule over Mt. Olympus nothing but a distant memory, Zeus struggles to find his place in the modern world. What would our world be like if Gods walked in our midst? Would they look to rule over us? Or be the heroes we believe them to be?
SKU: 18944_123341_02 Category: Fantasy Brands: Wishful Thinking Entertainment.


36″ x 60″, digitally printed on polyknit, finished with rope & toggle. Made in Canada by The Flag Shop. Available in both English and French.
33″ x 72″, digitally printed on polyknit, finished with 3 grommets on top. Made in Canada by The Flag Shop. Available in both English and French.
1″ x 1.25″ lapel pins with silver trim, butterfly clasp and individually packaged. Made in Canada. Available in both English and French.
4.75″ x 3.5″ oval car decals are printed on weather proof, glossy vinyl and made in USA exclusively for The Flag Shop. Available in both English and French.


Cycling sisters, Hannah (left) and Kate Shaw who are successfully competing in Cyclo Cross events.
Cycling sisters Hannah and Kate Shaw are setting the standard for their bike-mad dad.
Five-year-old Hannah and seven-year-old Kate are quickly becoming the real stars of the Huddersfield cycling scene.
While mountain bike and cyclo-cross veteran David is still competing for Huddersfield Star Wheelers, it's his young daughters that are bringing home the silverware.
Kate recently won the under eight cyclo-cross race at the National Championships in Derby while her little sister managed a third place.
Mum Louise said the two girls had really taken to two wheels.
She said: "Hannah's only five and she's taking part in the under eights.
"She likes to ride in her wellies and she smiles all the way round.
"Kate's had a good season and she's just won three races in a row.
"She's got a lot of energy.
"It started when she came second in the Yorkshire Cyclo Cross Association summer series.
Louise said Kate had always been a star on a bike since she took to two wheels aged four.
"She never had any stabilisers and she took to it like a duck to water," she said.
"In the last six months she's realised it's competitive and she really does dig deep.
Kate has now been named as the Huddersfield Star Wheelers' best under 12 girl.
Kate, who attends Dalton Junior School with her younger sister, said she liked being on the podium.
She added: "I like getting muddy!".
The whole family are now looking forward to the Tour De France's Grand Depart in Yorkshire on Saturday, July 5 and Sunday 6.


The Resistance during the Second World War has left its memories on the Sologne territory. A necropolis can be seen at the north entrance into la Ferté Saint-Aubin at a place called Bellefontaine.
On the 10 June 1944, a group of Parisian students, most of whom were candidates to the renowned schools of engineers, and who had joined the resistance, were denounced to the Gestapo. All 42 of them were executed in various glades of the village.
Since then, a commemoration is held every year at the Bellefontaine National Necropolis, on the Sunday closest to the 10 June in their honour. The necropolis was built not long after the Liberation. To emphasise their young age, a flower is laid on each tomb by students from the local schools and the names are read out loud by a member of the junior council committee. This is followed by a pilgrimage to the different locations : the Cerbois in marcilly-en-Villette and the By in la Ferté Saint-Aubin.
The book "La Resistance dans le canton de la Ferté saint-Aubin 1940-1945" (the resistance in la Ferté Saint-Aubin 1940-1945) written by the members of the ACSPF (Association pour la Connaissance et la sauvegarde du patrimoine Fertesien - Association in memory of la Ferté heritage) relates particularity well this sad part of the town's history.
This cemetery has an English military enclave :"Commonwealth War Grave" (tombe de guerre du Commonwealth).


text:
Posts Tagged 'ZR-RIFLE'
REPOST: JFK Cover-Up: Where There's Smoke There's Fire
Posted: May 29, 2017 in Joe Giambrone
Tags: assassination, CIA, cover up, David Phillips, Kennedy, Warren Commission, ZR-RIFLE
JFK Cover-Up: Where There's Smoke There's Fire
Joe Giambrone
In November of 2003, Senator Max Cleland resigned from the 9/11 Commission investigation, directly disparaging it by way of the Warren Commission investigation. Senator Cleland said:
[T]he Warren Commission blew it. I'm not going to be part of that. I'm not going to be part of looking at information only partially. I'm not going to be part of just coming to quick conclusions. I'm not going to be part of political pressure to do this or not do that (Boehlert).
The most obvious fact, to indicate that the true story of John F. Kennedy's slaying is not as the government has presented, is the cover-up itself. Elaborate cover-ups spanning 50 years cannot orchestrate themselves, and there must be compelling reasons for hiding the truth from the American people, or else it would simply be declassified and revealed. If the killing of the president was committed by a lone nut single shooter named Lee Harvey Oswald, because of his great love of Marxism, there would be no compelling reason to keep his files secret five decades after the fact. Quite the opposite, Mr. Oswald's clear guilt and personal history would have been useful propaganda material in the ideological battle between the Western world and the Soviet bloc. The ongoing and arguably illegal suppression of assassination evidence by the US government should be taken as a clear indicator of some level of official complicity in the original assassination.
Despite the US government and major media pressing the official story for fifty years, still relatively few Americans believe it. By 2004, "74 percent" of Americans thought there was a "cover-up of the facts about the assassination of JFK" (Blanton). Today, polls show a majority firmly behind the conspiratorial view, with an April 2013 Associated Press finding that, "59 percent of Americans think multiple people were involved in a conspiracy."
Of course the 1979 House Select Committee on Assassinations (HSCA) determined the killing was "probably" a conspiracy, with a pathetic guess their final determination. Their committee was "unable to determine" the identities of other shooters or the "extent of the conspiracy" (Porter). This is more evidence of cover-up, especially so given the sheer number of documents to be released after 1979, and, even more damaging, those that remain secret to this day. We know of at least 1,100 multi-page records related to the JFK hit that remain classified.
Among those still classified records are details of the CIA's surveillance of Lee Harvey Oswald prior to the assassination (Morley, "Top 7…" ). Characters kept shielded from public scrutiny include Bill Harvey who headed an assassination team for CIA code named "ZR-RIFLE." CIA operative David A. Phillips was allegedly seen with Oswald in Dallas in September of 1963, two months before the slaying of a president. At least 332 hidden pages concern E. Howard Hunt, a CIA thug and Nixon "plumber" (plugged leaks) involved in Watergate. Hunt would confess on his deathbed to being part of the JFK hit, as published in Rolling Stone, although specifics of his story may be inaccurate (Maier). In his confession E. Howard Hunt did name Cord Meyer, Bill Harvey, David Morales, David A. Phillips, Frank Sturgis and then Vice President Lyndon B. Johnson (Hedegaard).
E. Howard Hunt's Confession
The second JFK investigation, the 1979 HSCA, in no way got to the truth of the matter, and nowhere is this more clearly shown than in its failure to interview Jerrol Custer when it addressed whether the Kennedy X-rays were forgeries or not (HSCA, "Section IV"). Custer was the x-ray technician who took the pictures, and yet he was not brought in to clarify that the images were authentic. Custer testified in 1997 to the Assassinations Records Review Board: "[W]hen I looked into the skull – I remember seeing an apparatus in there… It was non-human. It had – I'm not sure if it was metallic or plastic…" His commanding officer, Dr. Ebersole returned late that night with additional skull fragments from Dallas. "High-ranking people had talked to [Ebersole]. And he suggested to me that everything I see from now on, I should forget" (ARRB, "Deposition…" p146).
Three days after Kennedy's killing, and just one day after Lee Harvey Oswald was also gunned down — while in police custody and having never confessed to anything — the assistant Attorney General of the United States, Nicholas Katzenbach, wrote a memo to a white house aide that included this point: "The public must be satisfied that Oswald was the assassin; that he did not have confederates who are still at large; and that the evidence was such that he would have been convicted at trial" (Katzenbach).
Clearly, at this early juncture there was no way for Nicholas Katzenbach to know these things as facts. In explaining his memo, Katzenbach told the House Select Committee on Assassinations that his emphasis was on full disclosure and not on pressing the lone assassin theory (HSCA, p.653). Katzenbach's premature memo also noted some conspiracy theories that the Soviets were behind the Kennedy killing or that the extreme right wing was behind it in order to blame it on leftists. "Unfortunately, the facts on Oswald seem about too pat, too obvious (Marxist, Cuba, Russian wife, etc.)" (Katzenbach).
So even as he relayed the (premature) determination of FBI agents that Oswald was responsible and that he acted alone, Katzenbach expressed a reservation that it seemed "too obvious" that Oswald was so blatantly linked to the Soviet bloc.
We see an official policy to stick to the lone assassin theory, and specifically not to blame the JFK hit on the Soviets or Cuba, from President Johnson as well. A phone call on November 29th, one week after the slaying, from the President to Senator Richard Russell, made clear his concern. Johnson said, "[W]e've got to take this out of the arena where they're testifying that Khrushchev and Castro did this and did that and kicking us into a war that can kill 40 million Americans in an hour…" The direct threat of nuclear war supposedly took precedence rather than full disclosure, at least from the mouth of President Johnson. This rationale for covering up some facts was already established and on the record, inside the white house, one week after President Kennedy's murder.
Posted: November 13, 2013 in Joe Giambrone
Tags: Anti-Castro, assassination, Bill Harvey, CIA, conspiracy, conspiracy theorist, conspiracy theory, Cord Meyer, cover up, cuba, Dallas, David Morales, David Phillips, E. Howard Hunt, evidence, fbi, Frank Sturgis, HSCA, Jerrol Custer, JFK, Kennedy, killing, Lee Harvey Oswald, Lyndon Johnson, Max Cleland, Miami, murder, Oswald, Select Committee on Assassinations, slaying, Warren Commission, ZR-RIFLE


text:
Home internet Skype Comes to Linux in a Snap
Skype Comes to Linux in a Snap
welcome to the website businessandtechnologycampus.com, this time we will discuss news about the Skype Comes to Linux in a Snap. the news presented here is not entirely true, so be wise in choosing information
Canonical on Thursday announced the availability of Skype as a Snap file, the universal Linux app packaging format. The release means that Skype can deliver its communication service to a wider range of Linux users, not just those who run Canonical's Ubuntu Linux distribution.
Skype, a Microsoft product, is an application that lets users make video and voice calls, and send files, video and instant messages.
Skype-to-Skype calls are free anywhere in the world. Premium features like voicemail, SMS texts, or calls to landlines and cellphones carry a cost.
Releasing Skype as a Snap file ensures Linux users automatically will receive the latest versions upon release, said Evan Dandrea, engineering manager for Snapcraft at Canonical.
In addition, the Snap rollback feature will let users revert to the previous working version in the event of a bug, he told LinuxInsider.
"There is the added benefit of security. The installations are more secure. They are sandboxed using container protocols," Dandrea said.
The Skype Snap works natively on all Linux distributions that support Snaps, including Linux Mint, Manjaro, Debian, Arch Linux, OpenSuse, Solus and Ubuntu. The Skype desktop application is compatible across a wide range of Linux platforms, opening it to a broad range of devices and millions of users.
Snap packages do not work with all Linux distros, but the great majority of them support Snap installations, said Dandrea.
Snaps are containerized software packages designed to work securely within any Linux environment across desktop, the cloud and Internet of Things devices. Thousands of Snaps have been launched since 2016.
Users will be able to land on one download page and get guided instructions for the Snap installation without Microsoft needing to know how the user's computer is configured. Every time Microsoft pushes an update, the user's installation automatically gets updated.
The automatic updating system polls the Snapcraft servers four times per day to check on the availability of any updates. If there are any, the user's system will pull them down and automatically install them.
"Users no longer have to worry about what version is running. Microsoft doesn't have to worry about people running old versions," said Dandrea.
It is not a manual process on the end user's system. It is transparent to Microsoft as well. Users can trust that the Skype installation is not going to interfere with any other application on their system.
For Microsoft, it means the application is tamper-proof. It can not be modified on the user's system or compromised by another application, explained Dandrea.
Less-Bothersome Platform
The Snapcraft platform lets Microsoft have one binary file that targets all of Linux, not one per distribution. The Snap package is the same version as the one running on Windows. There is no lagging on functionality.
Skype installations do not have to target different releases. Engineers can focus on adding features and differentiating their applications.
"This is what makes the process so exciting. We don't want Microsoft to have to spend a lot of time packaging. We want that to be as simple and intuitive as possible," Dandrea said.
The Snap distribution model appears to be a success. Snap's distribution model for new software versions is particularly valuable for widely diverse users and devices, like those utilizing open source solutions, noted Charles King, principal analyst at Pund-IT.
"Plus, its rollback feature provides a quick means of retreat for developers and users who discover problems with app updates," he told LinuxInsider.
Essential Tool
Microsoft Windows long has been the core OS for the vast majority of businesses globally. Microsoft's 2011 purchase of Skype from eBay meant it could begin adding features, such as free/low-cost calling and messaging, to its productivity solutions and platforms, noted King.
"While there are obviously competing VoIP communications available, none offer the deep integration and seamless functionality that Skype provides to Windows-using businesses," he said.
The addition of Snap and its related features and functions to Skype is the most recent example of the continuing Microsoft support for Linux and open source users and platforms, King added.
"Skype has been enabling the world's conversations for over 10 years," said Jonas Tajrych, senior software engineer at Skype. "We want to be able to deliver the same high-quality experience on Linux as we do on other platforms."
Snaps allow Microsoft to do just that with its ability to push the latest features straight to users, he said, regardless of the device or distribution.


The last time Google came to index this website again was on August 18th. After we used Google's Fetch option to re-index today, we are back on page 3.
You have to wake up Google occasionally, for a website with insufficient authority!


text:
Dark Dungeons was released
December 1st, 2010.
Dark Dungeons is an adaptation of a religious tract of the same name, written by Jack Chick in 1984. Like many of Chick's works, the tract has worked its way into popular culture and has become a target for both emulation and parody.
The tract follows a teenager named Debbie who, in the course of playing the role-playing game Dark Dungeons, becomes a Satan worshipper and begins practicing black magic on her father. Meanwhile, her friend Marcie, devastated over the loss of her player character, commits suicide. Debbie finds the body and realizes the terrible effect the game has had on her friends, but is unable to stop playing. At the last minute, two Christians arrive, one after the other, to preach to her, ultimately leading to her conversion and her abandonment of Dark Dungeons.
Dark Dungeons, of course, is a thinly veiled pastiche of the classic Dungeons and Dragons RPG, created in 1974 by the late Gary Gygax and now published by Wizards of the Coast. Older readers may remember the moral panic that mushroomed during the mid 1980s that blamed D&D and other role playing games, without much evidence, for a host of social problems, particularly teen suicide. Those leading the crusade argued that these games, and by implication fantasy literature in general, led innocent youths into Satanism. The "Dark Dungeons" tract comes directly out of this period and reflects many of these concerns.
A quick survey of the Internet will turn up various parodies of the tract. Boolean Union Studios' version plays the material relatively straight, because we think the inherently risible content speaks for itself.
For a production timeline, please see the Project History page. Still images and production commentary can be found under Production Gallery.
Copyright note: The copyright to the original "Dark Dungeons" tract and all artwork belongs to Jack Chick Publications. Boolean Union Studios is not affiliated with or endorsed by Jack Chick Publications. Other than the original portions of the adapted screenplay, Boolean Union Studios does not claim this material as our own. The Dark Dungeons animation will never be sold for profit and will remain free for anyone to view, just as the original tract is. Boolean Union Studios believe that our use of this material is free speech and falls under fair use guidelines.
It also bears noting that others have produced works based on Chick publications not substantially different from what Boolean Union Studios is doing with Dark Dungeons: see "Hot Chicks".
Dark Dungeons- The Animated Film
Dark Dungeons is also viewable in two parts on Youtube.
Part 1 ● Part 2
Listen to Boolean Union's interview with Polymancer Studios about Dark Dungeons!


text:
=======
Credits
=======

Development Lead
----------------

* `Trung Dong Huynh <http://about.me/dong.huynh>`__ (`@trungdong <https://twitter.com/trungdong/>`__)

Contributors
------------

* Sam Millar
* Satrajit Ghosh
* Lion Krischer (:py:mod:`prov.serializers.provxml` module and Python 3 support)

redpajama_set_name: RedPajamaGithub


Janesville-based supermarket chain Woodman's Food Market, Inc. is suing the village of Menomonee Falls over an allegedly excessive tax assessment.
Woodman's Food Market, Inc. filed a lawsuit against the village of Menomonee Falls in Waukesha County Circuit Court on Friday, Aug. 24, alleging the value of its Menomonee Falls property is worth less than it was appraised for, and that the supermarket chain therefore owes less than the taxes asked for by the village.
Woodman's claims in its complaint the property is worth no more than $6.5 million, as opposed to the $15.43 million assessed by the village. It is seeking a court declaration that the land is less than assessed and a refund of "excessive real estate taxes," according to the civil complaint.
The Janesville-based company filed a lawsuit against the village on Aug. 22, 2017, for the same reason. That case is still open. A final pretrial date is set for Oct. 8.
The Menomonee Falls Woodman's location was assessed last year to also have a value of $15.43 million, including both the land and improvements. Woodman's paid $265,992.49 in taxes on that property for that year. The lawsuit filed by Woodman's last year maintains the property is worth no more than $11 million.
Both suits may be handled together, depending on how both parties decide to move forward, according to Village Manager Mark Fitzgerald.
Fitzgerald declined to comment on the lawsuits, as it is ongoing litigation, but did say there are a variety of valuation negotiations throughout the state.
"I think it is becoming fairly routine," Fitzgerald said.
The Woodman's property consists of a 243,447-square-foot warehouse on a 23.7-acre parcel near Interstate 41 and 124th Street, according to a 2016 appraisal report.
Aldi proposed opening a store earlier this summer on an outlot adjacent to — and on land owned by — Woodman's.
Woodman's also has open money judgment lawsuits with the city of Altoona in Eau Claire County and with the city of Janesville in Rock County.
Representatives from Woodman's Food Market Inc. could not be reached for comment at the time this article was written.
Communities statewide are going to referendum in November in an attempt to urge lawmakers to close the "dark store" tax loophole under which big box stores seek to lower their property tax assessments. Stores have successfully argued thriving stores should be assessed the same as vacant or "dark" stores. That's mainly because the buildings sell for so little if the store leaves, proponents said.
Those successful arguments shift the burden of supporting local municipalities and schools away from big box stores and onto residents and other businesses.
There were bills to close the loophole in both houses of the legislature earlier this year, but they were never brought up for a vote.
- Reporter Jane Ford-Stewart contributed to this report.


text:
Shadows of the Opera: Retribution in Blood
byRick Lai
Format: PaperbackChange
Price:$22.95+ Free shipping with Amazon Prime
All reviewersVerified purchase only All reviewers All stars5 star only4 star only3 star only2 star only1 star only All positiveAll critical All stars All formatsFormat: Paperback All formats Text, image, videoImage and video reviews only Text, image, video
5.0 out of 5 starsNext volume of Revenant stories from Rick Lai
Shadows of the Opera: Retribution in Blood is another great collection of interconnected short stories by Rick Lai. These are "Wold Newton" stories that make use of characters (and hints) from the Phantom of the Opera, the Black Coats (an interesting series of novels about a criminal empire written in France in the 1800s and republished by Black Coat Press), the Shadow and others. "Wold Newton" is a reference to a concept put forth by Philip Jose Farmer, that tries to link together various fictitious characters into a consistent universe (am WAY oversimplifying it). Some don't care for the concept, and all the characters and hints can be confusing to many not familiar with the original stories that come form (which includes me to a degree) and this can be off putting to some (instead of leading them to read the originals, which is what usually happens in my case).
This volume is the second in the "Shadows of the Opera" series. One more volume is planned. There is also a "side sequel" that has one volume out already.
The basic setup is this. In the original Phantom of the Opera novel, there is a little seen, but very mysterious character who also haunted the Opera (no, that's not made up, the character does exist, and in fact they quote from the novel the few passages that mention this character). So Rick's idea is that this character is actually an ancestor of The Shadow, who is trained by the Phantom and takes on the name of The Revenant, setting up a network of other agents to fight the Black Coats and other villainous characters such as Countess Cagliostro (from the Arsene Lupin stories and others), known as the Acolytes of the Shadows. One of the most important of these is the Jade Seraph.
As noted, this is not a novel, but a collection of 9 short stories, which proceed in chronological order. While they are more or less standalone, they should be read in order, as they progress the story of the Revenant and her associates forward. Many of the stories, however, start in the past to give background on various characters who are important in that story. In one story we learn of a group called the Six Vigilante Men who opposed the Black Coats. These characters are cast as the forefathers to the later Four Just Men (created by Edgar Wallace). In another story, we learn of the early life and background of a certain dangerous Asian doctor, and in another, the early life and career of another dangerous master criminal and terrorist. An early heroic character in the Black Coats was Pistolet. We learn his fate, and about his descendant. An agent of the Black Coats almost succeeds in infiltrating the Acolytes in another story. Sherlock Holmes and his brother Mycroft play a part in another that closes the book on one of Holmes' cases. Two stories also sets up the background for the "side sequel", Sisters of the Shadows, as one sets up the background between Josephine Balsamo and Irina Putine, while another focuses on the background and heritage of Josephine Balsamo.
Also included is an afterwards that explains the origin of the various characters, and a list of characters and their creators. This helps greatly in understanding many of the characters and their origins.
Note that the first book in this series was published by Wild Cat Books, but don't know if it will be reprinted by Black Coat Press. This book and the first "side sequel" book Sisters of The Shadows: The Curse of Cagliostro are from Black Coat Press. At least one more book is planned in this series, It seems two are planned for the "side sequel" series. I will be doing reviews of the rest as they come out.
MithrandirOlorin
5.0 out of 5 starsRick Lai is still very good
A good Sequel to the first book, and set's the state well for Sisters of The Shadows.
Charles Loridans
5.0 out of 5 starsSuper Pulp/Spy/Gothic Romance/Masked Avenger stories in the 19th Century BOOK 2
What I love about this book and the one before it, ' Shadows of the Opera', is that in the movie in my mind, the books come alive like a cool late 60's, early 70's movie.
Hammer Films costumes and sets and actors like Caroline Munro, Diana Rigg, Julie Newmar and Yvonne Craig have starring roles.
Very much 19th Century France according to the swinging 60's/70's.
The author, Rick Lai weaves a fantastic tapestry, involving fascinating characters from international literature and cinema, in with his own heroic, crusading female heroes!
Lot's of authors CLAIM to write strong women heroes. Rick Lai delivers!
I HIGHLY recommend all the books in this series!
‹ See all details for Shadows of the Opera: Retribution in Blood


text:
Eminent Victorians
Chapter I.
Chapter V.
Chapter VII.
Chapter IX.
Chapter XI.
Chapter XII.
Chapter XIII.
UNDOUBTEDLY, what is most obviously striking in the history of Manning's career is the persistent strength of his innate characteristics. Through all the changes of his fortunes the powerful spirit of the man worked on undismayed. It was as if the Fates had laid a wager that they would daunt him; and in the end they lost their bet.
His father was a rich West Indian merchant, a governor of the Bank of England, a Member of Parliament, who drove into town every day from his country scat in a coach and four, and was content with nothing short of a bishop for the christening of his children. Little Henry, like the rest, had his bishop; but he was obliged to wait for him--for as long as eighteen months. In those days, and even a generation later, as Keble bears witness, there was great laxity in regard to the early baptism of children. The delay has been noted by Manning's biographer as the first stumbling-block in the spiritual life of the future Cardinal; but he surmounted it with success.
His father was more careful in other ways. 'His refinement and delicacy of mind were such,' wrote Manning long afterwards, 'that I never heard out of his mouth a word which might not have been spoken in the presence of the most pure and sensitive--except,' he adds, 'on one occasion. He was then forced by others to repeat a negro story which, though free from all evil de sexu, was indelicate. He did it with great resistance. His example gave me a hatred of all such talk.'
The family lived in an atmosphere of Evangelical piety. One day the little boy came in from the farmyard, and his mother asked him whether he had seen the peacock. 'I said yes, and the nurse said no, and my mother made me kneel down and beg God to forgive me for not speaking the truth.' At the age of four the child was told by a cousin of the age of six that 'God had a book in which He wrote down everything we did wrong. This so terrified me for days that I remember being found by my mother sitting under a kind of writing-table in great fear. I never forgot this at any time in my life,' the Cardinal tells us, 'and it has been a great grace to me.' When he was nine years old he 'devoured the Apocalypse; and I never all through my life forgot the "lake that burneth with fire and brimstone". That verse has kept me like an audible voice through all my life, and through worlds of danger in my youth.'
At Harrow the worlds of danger were already around him; but yet he listened to the audible voice. 'At school and college I never failed to say my prayers, so far as memory serves me, even for a day.' And he underwent another religious experience: he read Paley's Evidences. 'I took in the whole argument,' wrote Manning, when he was over seventy, 'and I thank God that nothing has ever shaken it.' Yet on the whole he led the unspiritual life of an ordinary schoolboy. We have glimpses of him as a handsome lad, playing cricket, or strutting about in tasselled Hessian top- boots. And on one occasion at least he gave proof of a certain dexterity of conduct which deserved to be remembered. He went out of bounds, and a master, riding by and seeing him on the other side of a field, tied his horse to a gate, and ran after him. The astute youth outran the master, fetched a circle, reached the gate, jumped on to the horse's back and rode off. For this he was very properly chastised; but, of what use was chastisement? No whipping, however severe, could have eradicated from little Henry's mind a quality at least as firmly planted in it as his fear of Hell and his belief in the arguments of Paley.
It had been his father's wish that Manning should go into the Church; but the thought disgusted him; and when he reached Oxford, his tastes, his ambitions, his successes at the Union, all seemed to mark him out for a political career. He was a year junior to Samuel Wilberforce, and a year senior to Gladstone. In those days the Union was the recruiting-ground for young politicians; Ministers came down from London to listen to the debates; and a few years later the Duke of Newcastle gave Gladstone a pocket borough on the strength of his speech at the Union against the Reform Bill. To those three young men, indeed, the whole world lay open. Were they not rich, well-connected, and endowed with an infinite capacity for making speeches? The event justified the highest expectations of their friends; for the least distinguished of the three died a bishop. The only danger lay in another direction. 'Watch, my dear Samuel,' wrote the elder Wilberforce to his son, 'watch with jealousy whether you find yourself unduly solicitous about acquitting yourself; whether you are too much chagrined when you fail, or are puffed up by your success. Undue solicitude about popular estimation is a weakness against which all real Christians must guard with the utmost jealous watchfulness. The more you can retain the impression of your being surrounded by a cloud of witnesses of the invisible world, to use the scripture phrase, the more you will be armed against this besetting sin.' But suddenly it seemed as if such a warning could, after all, have very little relevance to Manning; for, on his leaving Oxford, the brimming cup was dashed from his lips. He was already beginning to dream of himself in the House of Commons, the solitary advocate of some great cause whose triumph was to be eventually brought about by his extraordinary efforts, when his father was declared a bankrupt, and all his hopes of a political career came to an end forever.
It was at this time that Manning became intimate with a pious lady, the sister of one of his College friends, whom he used to describe as his Spiritual Mother. He made her his confidante; and one day, as they walked together in the shrubbery, he revealed the bitterness of the disappointment into which his father's failure had plunged him. She tried to cheer him, and then she added that there were higher aims open to him which he had not considered. 'What do you mean?' he asked. 'The kingdom of Heaven,' she answered; 'heavenly ambitions are not closed against you.' The young man listened, was silent, and said at last that he did not know but she was right. She suggested reading the Bible together; and they accordingly did so during the whole of that Vacation, every morning after breakfast. Yet, in spite of these devotional exercises, and in spite of a voluminous correspondence on religious subjects with his Spiritual Mother, Manning still continued to indulge in secular hopes. He entered the Colonial Office as a supernumerary clerk, and it was only when the offer of a Merton Fellowship seemed to depend upon his taking orders that his heavenly ambitions began to assume a definite shape. Just then he fell in love with Miss Deffell, whose father would have nothing to say to a young man without prospects, and forbade him the house. It was only too true; what WERE the prospects of a supernumerary clerk in the Colonial Office? Manning went to Oxford and took orders. He was elected to the Merton Fellowship, and obtained through the influence of the Wilberforces a curacy in Sussex. At the last moment he almost drew back. 'I think the whole step has been too precipitate,' he wrote to his brother-in-law. 'I have rather allowed the instance of my friends, and the allurements of an agreeable curacy in many respects, to get the better of my sober judgment.' His vast ambitions, his dreams of public service, of honours, and of power, was all this to end in a little country curacy 'agreeable in many respects'? But there was nothing for it; the deed was done; and the Fates had apparently succeeded very effectively in getting rid of Manning. All he could do was to make the best of a bad business.
Accordingly, in the first place, he decided that he had received a call from God 'ad veritatem et ad seipsum'; and, in the second, forgetting Miss Deffell, he married his rector's daughter. Within a few months the rector died, and Manning stepped into his shoes; and at least it could be said that the shoes were not uncomfortable. For the next seven years he fulfilled the functions of a country clergyman. He was energetic and devout; he was polite and handsome; his fame grew in the diocese. At last he began to be spoken of as the probable successor to the old Archdeacon of Chichester. When Mrs. Manning prematurely died, he was at first inconsolable, but he found relief in the distraction of redoubled work. How could he have guessed that one day he would come to number that loss among 'God's special mercies? Yet so it was to be. In after years, the memory of his wife seemed to be blotted from his mind; he never spoke of her; every letter, every record, of his married life he destroyed; and when word was sent to him that her grave was falling into ruin: 'It is best so,' the Cardinal answered, 'let it be. Time effaces all things.' But, when the grave was yet fresh, the young Rector would sit beside it, day after day, writing his sermons.