Congratulations Kristin Englert, Amy Lawrence and Paola Andrea. You are the winners of the 3 gWipes kits.
Please send you shipping address to EcoLogicalMom@ymail.com to receive your prizes. You will love it!
Big prize winner will be announced on August 4!
Saturday, July 31, 2010
Thomas Keller's Tomato Sorbet, good and bad breaks and a giveaway preview!
Breaks come in several forms. In my case, there are two; a broken wrist and a vacation. What is unfortunate is these two breaks are happening simultaneously. The broken wrist is going to prevent me from doing a lot of commenting for a while...you'll have to hang in there with me. I'm reading you though!
And the other break? We are taking a vacation in August ( I wish I could tell you I will be diving and snorkeling in the beautiful Caribbean but it looks as though I will be watching, not doing). So next week I will be posting a short recipe and a lovely giveaway from American Spoon Foods and then we're off.
Please be patient with me for a month or so...I'll be back the end of August with a giveaway winner, but will still be typing with one hand!
On to a lovely Thomas Keller recipe!
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Let's be honest: you're probably not going to make this entire dish. It takes too long. (And even then, I skipped a couple elements.) But if I tell you the tomato sorbet has one of those roll your eyes flavors, will you at least try the sorbet part? It's worth the time.
The composed dishes that comprise most of The French Laundry Cookbook recipes are time consuming to make. I think that's why I like Ad Hoc...geared more for the home cook. But I couldn't resist making the sorbet and when I licked the spoon before I put it in the fridge to chill, I DID roll my eyes and say Mmmmmmm. Will it be as good frozen? Yes, it was! I discovered it's best to use the same day because this sorbet freezes really hard if you keep it overnight. But if you're not able to, just let it soften and all will be well.
And do you have to skin all those little grape tomatoes? No. (Although that was the easy part and aren't those little veins in the tomatoes neat looking?) Just slice some heirloom tomatoes, dress them and top them with a small scoop of this sorbet. It does look nice on the bread, so do what I did. I took a left-over croissant half, cut a circle out of the bottom and toasted it. You could, however, serve it on a lettuce leaf.
That little cracker on top? It's adorable (and delicious), but you don't have to make it. I did omit the basil oil which, when I serve this again, I will definitely make if only for the sake of presentation and I also skipped the tomato tartare. I liked mine just the way it was. I'll give you recipes for the components I used, OK? Up to you which ones you use.
Thomas Keller's Tomato Sorbet on a Tomato Pyramid
Ingredients for sorbet:
6-7 medium tomatoes, peeled, seeded and chopped into 1 inch pieces (I didn't peel)
1 tablespoon canola oil
1/3 c. finely chopped onion
2 tablespoons red wine vinegar
pinch chopped tarragon
pinch cayenne
3/4 cup simple syrup
julienned zest of 1/2 orange (about 1 teaspoon) brought to a boil in cold water, drained and repeated 2 more times
salt and pepper
Method for sorbet:
Bring the tomatoes to a boil in a saucepan, reduce heat and cook, stirring often about 45 minutes or until the tomatoes are reduced by half. There will still be some liquid remaining
Heat the oil, add the onions and cook for 7-8 minutes until tender.
I ran the tomatoes through a food mill to remove the skins. Then put both the tomatoes and onion in a blender until smooth.
Press the mixture through a tamis (I don't own one so I used a sieve) and then blend again. There should be about 1 cup. Add the remaining sorbet ingredients and blend again. Refrigerate until cold. Freeze in an ice cream maker. Best to use the same day.
Ingredients for garlic tuilles:
1/4 cup flour
2 tablespoons sugar
1 1/2 teaspoons salt
4 tablespoons (2 ounces) unsalted butter, softened but still cool to the touch
1 large egg white
2 teaspoons garlic paste
1/2 cup grated Parmesan Reggiano
1 1/2 teaspoons rosemary, minced
1 1/2 teaspoons Italian parsley, minced
Method for garlic tuilles:
Mix the flour, sugar and salt in one bowl. Beat the butter in another bowl by hand until creamy. With a spatula or spoon, beat the egg white into the dry ingredients until smooth. Add the butter by thirds. Whisk until smooth. Preheat oven to 325°.
On a silpat, spread about 3/4 of a teaspoon of the batter with the back of a spoon. The batter does not have to be even, the silpat can show through; it actually looks more interesting. Make it the size of a small cookie. Sprinkle the tops with the rosemary and parsley. Bake 8-10 minutes until golden brown.
Ingredients for cherry tomatoes:
A variety of cherry tomatoes, try to choose the same size
EVOO
salt and pepper
Method for cherry tomatoes:
Blanch the tomatoes in salted boiling water for a few seconds to loosen the skin. Peel the skin with a paring knife. Toss the tomatoes in olive oil, salt and pepper. Refrigerate until ready to use.
To complete:
Soften the sorbet if needed.
Arrange a layer of the tomatoes on a crouton and top with another layer. You may need to trim the bottoms to get them to sit evenly. Try to make them the same size. Top with sorbet quenelle.
Keller adds basil oil around the base.
Here's a smaller version with just one layer of tomatoes:
Bantay Bata from Marie Laderta
DANCE FOR THE CHILDREN:
Bantay Bata Dinner Dance & Fundraiser (Friday, August 6th)
Mark your calendars everyone and get your tickets if you haven't already gotten them!
It's that time of the year again when Jesse and Buffy Gonzales, the family band who plays at the Hale Koa, hosts the Bantay Bata dinner dance fundraiser at the Pacific Beach Hotel Grand Ballroom, on Friday, August 6th! Tickets are $55 each.
The Bantay Bata Hawaii Chapter is comprised of Jesse and Buffy Gonzales, Paz and Raffy Ignacio, and Nita Rozmeski. Although Paul (Bunny) & I are not members, for the past 4 years, because of its worthy cause, we have volunteered to help our friends Buffy and Jesse with this fundraiser.
Once again, as in the past, the August 6th dinner dance at Pacific Beach promises to be an evening of fellowship and dancing, an opportunity to contribute to the protection and welfare of those children in the Philippines who need help the most!
There will be dance exhibitions, general dancing and dinner. Doors will open at 6pm, with the dinner and program to begin at 7pm. Tickets may be purchased from any of the following people:
Buffy Gonzales: 284-2395
Paz Ignacio: 428-3308
Marie Laderta: 222-3721
And now a little history of "Bantay Bata" in case you're wondering what the heck it means. I am told by my most reliable experts in the Filipino language that the words "Bantay Bata" literally means "Child Watch" or the guarding or watching over of children. These words cover it all!
Bantay Bata is one of the most recognized child protection and welfare organization that provides comprehensive and integrated programs for the benefit of the needy children in the Philippines. Its mission is to "create and provide a safe, nurturing and loving environment where children can develop and realize their full potential." (Quoting from their website).
The Bantay Bata program began in 1997 on Valentine's Day as a "gift of love" to the Filipino children. What originally began as a hotline and rescue operation has over the years evolved into a holistic system of therapy, care and preventive programs. The programs give emphasis to such family services as training and advocacy against child abuse, rehabilitation of families in crisis, and includes educational scholarships, community outreach, medical & dental missions.
So come join us on August 6th as we Dance for the love of the Children!
Aloha,
Marie & Paul Laderta
"A time to weep and a time to laugh, a time to mourn and
a time to dance," ~ Ecclesiastes 3:4
Bantay Bata Dinner Dance & Fundraiser (Friday, August 6th)
Mark your calendars everyone and get your tickets if you haven't already gotten them!It's that time of the year again when Jesse and Buffy Gonzales, the family band who plays at the Hale Koa, hosts the Bantay Bata dinner dance fundraiser at the Pacific Beach Hotel Grand Ballroom, on Friday, August 6th! Tickets are $55 each.
The Bantay Bata Hawaii Chapter is comprised of Jesse and Buffy Gonzales, Paz and Raffy Ignacio, and Nita Rozmeski. Although Paul (Bunny) & I are not members, for the past 4 years, because of its worthy cause, we have volunteered to help our friends Buffy and Jesse with this fundraiser.
Once again, as in the past, the August 6th dinner dance at Pacific Beach promises to be an evening of fellowship and dancing, an opportunity to contribute to the protection and welfare of those children in the Philippines who need help the most!There will be dance exhibitions, general dancing and dinner. Doors will open at 6pm, with the dinner and program to begin at 7pm. Tickets may be purchased from any of the following people:
Buffy Gonzales: 284-2395
Paz Ignacio: 428-3308
Marie Laderta: 222-3721
And now a little history of "Bantay Bata" in case you're wondering what the heck it means. I am told by my most reliable experts in the Filipino language that the words "Bantay Bata" literally means "Child Watch" or the guarding or watching over of children. These words cover it all!
Bantay Bata is one of the most recognized child protection and welfare organization that provides comprehensive and integrated programs for the benefit of the needy children in the Philippines. Its mission is to "create and provide a safe, nurturing and loving environment where children can develop and realize their full potential." (Quoting from their website).The Bantay Bata program began in 1997 on Valentine's Day as a "gift of love" to the Filipino children. What originally began as a hotline and rescue operation has over the years evolved into a holistic system of therapy, care and preventive programs. The programs give emphasis to such family services as training and advocacy against child abuse, rehabilitation of families in crisis, and includes educational scholarships, community outreach, medical & dental missions.
So come join us on August 6th as we Dance for the love of the Children!
Aloha,
Marie & Paul Laderta
"A time to weep and a time to laugh, a time to mourn anda time to dance," ~ Ecclesiastes 3:4
Friday, July 30, 2010
Chocolate Cookie & Walnut Crunch Ice Cream (Lean and Healthy)
Mmmm Chocolate ice cream is especially good in the Summer. And this recipe is quite lean and healthy. Oh, and it is delicious. Kids will love it!
Chocolate Cookie & Walnut Crunch Ice Cream (Lean and Healthy)
Servings: 8 portions
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.
Per serving: 308 calories; 11 g fat (4 g sat, 3 g mono); 89 mg cholesterol; 46 g carbohydrates; 11 g protein; 3 g fiber; 151 mg sodium; 607 mg potassium.
Source: EatingWell.com
Chocolate Cookie & Walnut Crunch Ice Cream (Lean and Healthy)
- 1 1/2 teaspoons unflavored gelatin
- 1 tablespoon water
- 3 cups low-fat milk, divided
- 3 large egg yolks
- 1 14-ounce can nonfat sweetened condensed milk
- 1/4 cup unsweetened cocoa powder
- 2 ounces chopped unsweetened chocolate
- 3/4 cup chopped chocolate sandwich (or wafer) cookies
- 1/4 cup chopped toasted walnuts, (see Tip)
Pour 1 1/2 cups milk into a large saucepan. Add cocoa and chocolate to the milk.
Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1 1/2 cups milk. Cover and refrigerate until chilled, at least 2 hours.
Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer’s directions. During the last 5 minutes of freezing, add chopped cookies and walnuts to the ice cream maker. If necessary, place the ice cream in the freezer to firm up before serving.
Toasting chopped nuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Cool toasted nuts completely before adding them to the ice cream maker.
Per serving: 308 calories; 11 g fat (4 g sat, 3 g mono); 89 mg cholesterol; 46 g carbohydrates; 11 g protein; 3 g fiber; 151 mg sodium; 607 mg potassium.
Source: EatingWell.com
National real estate cluster estimates 11% glide in inventory for Alberta
The national association of realtors alleged today that weaker than predictable sales movement throughout the critical spring home business season in Canada's four most energetic regional markets encouraged the revision.
"The decline is dependable with the fatigue of pent up demand from postponed purchases during the economic recession, and sales having been pulled forward into early 2010 due to changes in advance regulations," said CREA.
In Alberta, CREA is predict total MLS sale of 51,300 this year, down 10.8 per cent from the earlier year and a further 3.2 per cent annual reject in 2011 to 49,650 sales. It is forecasting the normal MLS sale price this year will amplify by 2.5 per cent from 2009 to $349,600 but fall by 0.3 per cent in 2011 to $348,500.
In its earlier forecast unconfined in early June, CREA forecast MLS sales of 55,900 this year with usual price of $348,400 and sales of 55,400 in 2011 with an average price of $350,800 in the territory.
At the national level, sales commotion is forecast to accomplish 459,600 units in 2010, representing an annual decline of 1.2 per cent. CREA is also predicting a 7.3 per cent decline in 2011 to 426,100 units. As for average sale prices, the association sees a 3.5 per cent gain this year to $331,600 followed by a 0.9 per cent refuse next year to $328,600.
In its June forecast, the involvement was predicting sales of 490,600 this year and 448,700 next year with standard sale prices of $325,400 in 2010 and $318,300 in 2011.
"The decline is dependable with the fatigue of pent up demand from postponed purchases during the economic recession, and sales having been pulled forward into early 2010 due to changes in advance regulations," said CREA.
In Alberta, CREA is predict total MLS sale of 51,300 this year, down 10.8 per cent from the earlier year and a further 3.2 per cent annual reject in 2011 to 49,650 sales. It is forecasting the normal MLS sale price this year will amplify by 2.5 per cent from 2009 to $349,600 but fall by 0.3 per cent in 2011 to $348,500.
In its earlier forecast unconfined in early June, CREA forecast MLS sales of 55,900 this year with usual price of $348,400 and sales of 55,400 in 2011 with an average price of $350,800 in the territory.
At the national level, sales commotion is forecast to accomplish 459,600 units in 2010, representing an annual decline of 1.2 per cent. CREA is also predicting a 7.3 per cent decline in 2011 to 426,100 units. As for average sale prices, the association sees a 3.5 per cent gain this year to $331,600 followed by a 0.9 per cent refuse next year to $328,600.
In its June forecast, the involvement was predicting sales of 490,600 this year and 448,700 next year with standard sale prices of $325,400 in 2010 and $318,300 in 2011.
Vaccinations enforces beside Whooping Cough plague
Dr. Marty Fenstersheib said that "Six babies in California have died previously this year, were beneath the age of three months”. About 1,500 cases of whooping cough, also known as pertussis, have been reported as of mid-July this year, which is about three times greater than what was reported over the same period last year, according to the California section of Public Health.
There have been 97 reported whooping cough suitcases in Santa Clara County so far this year with about partially being reported in July. Symptoms begin as coughing allied with a common cold, but gradually get worse. It is imperative for pregnant women or anyone who has a baby in their home, or who comes in secure get in touch with with babies to acquire vaccinated.
Older people, counting children of all ages, are naturally the ones who broadcast a cough to a baby, and that is why parents, siblings, grandparents, or anyone else who will get nearer in contact with a baby should take defensive measures.
Babies cannot acquire the vaccination until they accomplish the age of two months at which point three shots are given in two-month intervals. Anyone who has not been immunized within the past seven years should acquire vaccinated, including children ages 7 or older that may necessitate booster shots.
There have been 97 reported whooping cough suitcases in Santa Clara County so far this year with about partially being reported in July. Symptoms begin as coughing allied with a common cold, but gradually get worse. It is imperative for pregnant women or anyone who has a baby in their home, or who comes in secure get in touch with with babies to acquire vaccinated.
Older people, counting children of all ages, are naturally the ones who broadcast a cough to a baby, and that is why parents, siblings, grandparents, or anyone else who will get nearer in contact with a baby should take defensive measures.
Babies cannot acquire the vaccination until they accomplish the age of two months at which point three shots are given in two-month intervals. Anyone who has not been immunized within the past seven years should acquire vaccinated, including children ages 7 or older that may necessitate booster shots.
Final Weekend to Participate: Big Prizes this Saturday!
This is the Big Weekend! We are giving away the gSweet Bundle and also 3 gWipes kits. A total of 4 lucky winners this weekend!!
Have you entered to win it yet? Winners will be randomly selected this Saturday!
Check out the Prizes for July 31, 2010:
- 3 gWipes kits.
- 1 Big Prize*: gDiapers Sweet Bundle, a $99 kit that includes everyday g's 6-pack of little gPants PLUS your choice of a case of gRefills or 2 packs of gCloth inserts PLUS gWipes.
How to Participate (so easy!):
Become fan (a.k.a. "Like") of EcoLogical Mom and gDiapers on Facebook by July 31, 2010:
- Three (3) winners of gWipes kits will be announced on July 31. Each kit includes 2 packages of 70ct gWipes.
- Invite 5 additional friends to become fans (a.k.a."Like") of both Facebook pages and be entered to win not only the weekly gWipes kits, but also the Big gDiapers-gWipes Prize*. You will be entered after e-mailing the names of your 5 friends to EcoLogicalMom@ymail.com, and they become fans of both Facebook pages. The winner will be announced on August 4, 2010.
All participants and friends must be fans (a.k.a. "Like") of both Facebook pages until the end of the Eco-Giveaway.
Click here to become fan of Eco.Logical.Mom
Click here to become fan of gDiapers
gDiapers are breathable and combine the best features of cloth and disposable diapers. Plastic-free biodegradable gRefills keep babies dry and happy. And the new gWipes are hypo-allergenic and biodegradable: perfect for babies and Mother-Earth! They are fragrance and alcohol-free, with a touch of aloe vera and vitamin E. Ideal for messy mouths, sticky fingers and wet bottom!
Good luck!
Winners will be chosen at random.
"Sweet Bundle and gWipes" are provided by gDiapers.
Seasonal Delights at The Rolling Pin Cafe
Recently, my mom and I lunched at Westwood, New Jersey's quaint Rolling Pin Cafe. Typically, this place is packed to capacity, leaving it too noisy for us most times. Many must of have been at the beach or elsewhere the steaming July day when we visited.
Quaint tables are inside. We adore sitting outside at one of their two tables, but it was just too hot.
Rolling pins!
Raspberry lemonade, $2. My lemonade consumption goes up exponentially in the summer. I love all varieties.
Half a grilled zucchini and beefsteak tomato sandwich with roasted garlic and onion jam, and their weekly salad special with peaches, strawberries and candied cashews, with a side of sweet potato salad, $8.25. I held the cheese on both. I love adding seasonal fruits to salad. What's more seasonal than zucchini and tomatoes?
In season: peach blueberry crisp. This one looked mouth-watering. Crisps are easy to veganize at home with the help of Earth Balance or other non-dairy substitutes.
They do have soy milk available for coffee or tea (hard to believe so many places don't carry it). Do try the toasted coconut coffee.
Quaint tables are inside. We adore sitting outside at one of their two tables, but it was just too hot.
Rolling pins!
Raspberry lemonade, $2. My lemonade consumption goes up exponentially in the summer. I love all varieties.
Half a grilled zucchini and beefsteak tomato sandwich with roasted garlic and onion jam, and their weekly salad special with peaches, strawberries and candied cashews, with a side of sweet potato salad, $8.25. I held the cheese on both. I love adding seasonal fruits to salad. What's more seasonal than zucchini and tomatoes?
In season: peach blueberry crisp. This one looked mouth-watering. Crisps are easy to veganize at home with the help of Earth Balance or other non-dairy substitutes.
They do have soy milk available for coffee or tea (hard to believe so many places don't carry it). Do try the toasted coconut coffee.
Frank's Blogs
Some of you may be missing out on Frank's blogs. You all have a chance to tune in to "That's Dancing" and "The Dance Connection" and see. You can get much dance information not available in our usual blogosphere. He has a terrific write up on the dancing at the Cupola with beautiful photos. I couldn't cover it and he did. What is wrong with dat?
In addition Frank has his hands full with a full time dance teaching program. The CSA poster below.
Besides that he is will also be teaching Social Waltz and Mambo for Dance Hawaii Kai at Koko Head Elementary School cafeteria starting on Tuesday August 3. Wow, "no rest for the wicked." Fortunately he has some good help from his lovely wife Lani.
Hey, we have some good people in our dance community.
"To me, old age is about ten years older than I am."
“Nice men marry dancers. Real men become Dancers!”
In addition Frank has his hands full with a full time dance teaching program. The CSA poster below.
Besides that he is will also be teaching Social Waltz and Mambo for Dance Hawaii Kai at Koko Head Elementary School cafeteria starting on Tuesday August 3. Wow, "no rest for the wicked." Fortunately he has some good help from his lovely wife Lani."Young At Heart" by Frank Sinatra
Hey, we have some good people in our dance community.
"To me, old age is about ten years older than I am." Thursday, July 29, 2010
3M Driving Sustainability
3M has just launched a green version of its Post-It product line. Great timing as parents are now buying school supplies. And if you use the new eco-friendly Post-its and register them at www.post-it.com/onetree, Post-it will plant a tree! What a great program; kudos to 3M!
For more information, logon to 3M
Natural Cures We Can Trust
- Massage for depression.
- Tai Chi for insomnia and balance improvement.
- Bromelain for swelling - it is a medicinal compound extracted from the stem and juice of the pineapple plant speeds healing of acute injuries such as cuts and bruises.
- Acupuncture for chronic pain.
- Glucosamine/chondroitin for joint pain - a natural compound found in healthy cartilage.
- Cocoa for hypertension - flavanols improve blood vessel function by helping artery walls relax.
- Green tea for rheumatoid arthritis.
- Rhodiola for anxiety.
- Hypnosis for hot flashes
Week 3- World- Middle East
I've been pretty stressed lately with the amount of work that I've needed to get done for all my classes. When I feel stressed or out of control, I organize. In this case, I organize my schoolwork. It's kind of odd that I feel compelled to do this, because in reality all it does is add to my workload. I've felt a little rushed and out of control in World because things are so hectic. I especially felt that way because last week 2 of the girls did not complete all their dishes. If they don't finish, we don't get complete points as a group. Obviously, I hate that. I figured if I went ahead and split up the menu between the four people in the group in a way that everyone had about the same workload, made complete ingredient and mise en place lists for everyone for their dishes, and made a list of what should be done in what order so that everything would get done, I may feel a little better about the whole thing. I thought that even if the people in the group didn't want to do it that way, I could at least take one set of the four and have MY ingredients, mise en place, and timeline, and everyone else could split up the remaining dishes among themselves and do their own thing.
I have this ingrained fear of being considered "lazy." I don't know where it comes from and why I fear it so much. Because of this fear, I have found that I tend to overcompensate and swing too far in the other direction. So much so that it sometimes frustrates the people around me. In my mind, I am helping. Let me lighten your workload so we can both relax later. Apparently people don't appreciate this as much as I would if someone were helping ME out in the same manner. As I was preparing the lists, I had the thought that maybe this was helping "too much." But then I thought, "If they don't want to do it my way, that's fine, they can still divide the dishes up among themselves and no harm is done." Yeah. Well. Not so much.
My group this week was made up of two of my friends and one guy I had never met before. One of my friends and the other guy were fine with the lists. I received a little ribbing for being so rediculously OCD, but they went with it. My other friend was not so easygoing about it. I kind of got flipped out on. "What the F*** is this??" was said about the lists. I said they could split things up how they wanted. I didn't mind. Then Chef went through with the class and made a timeline for ALL the dishes, and told us that this week she wanted us to completely work together as a team instead of taking individual dishes to complete. Ok. So my lists were out the window anyways. At least I have them to show I did the work. So we began at the top and began passing out the first duties and said as you completed something, just check it off the list and initial next to the next task you were going to be working on. There was a miscommunication because the first item was "dough" and there were TWO doughs. So I was taking a dough and my one friend was taking a dough. The next two items were left to my other friend and the guy. My other friend didn't understand at first that there were two doughs and in the end kind of flipped out. "God, you're SO ANNOYING!" "I can tell you are frustrated. What can I do to help you feel better?" "Just stop f***ing talking to me."
Now, if this was some random person, or even the other friend, I would have been able to just let it roll off my back. I mean, who cares? The other friend is a jerk all the time and that's just how it is. I'm a jerk right back, and I know we don't mean it. This friend, though...it hurt my feelings. I walked away under the pretense of getting our sanitation bucket and cutting boards and used the opportunity to wipe away tears and take some deep breaths. When I was more composed, I headed back to the table, and didn't talk to the friend. Later the friend started talking to me as if nothing had happened. At this point I have a choice. I can either let it go and act like nothing happened and avoid confrontation but risk letting the friend think it's ok to treat me that way, or I can not let it go and confront her by saying that it isn't ok to act like that. There is also option C: the passive agressive route. "I love you, Heather." "Oh yeah? That surprises me." "What? Why?" "Because earlier it seemed like you didn't like me at all." "God. You're so SENSITIVE. Geez." Yeah. Ok. So it kind of got confronted but not really. I guess you get one semi-freebie, but after that I will stand up for myself. I'm writing this one off as a bad day, though.
Onto the cooking. This week was the Middle East. We made hummus, baba ghannouj, arabic flat bread, a fish omelet, spinach pies, cracked wheat and herb salad, lamb and okra casserole, rice and lentils, dried fruit compote, and arabic coffee.
Hummus is a pretty familiar item, I believe. Baba ghannouj may not be as familiar. In short, baba ghannouj is hummus made with eggplant instead of chickpeas (garbanzo beans). I was thrilled to discover this because up to this point, I had yet to discover a dish with eggplant that I actually enjoyed. The dish came out a little tart which my tablemates and I decided was probably a little too much lemon juice. Chef also said there was too much tahini in it, but I followed the recipe exactly. She even had me show her on the measuring cup what line I filled it to. I jokingly commented that I wasn't sure whether or not I should be offended. In any case, I, personally, didn't mind the tahini flavor, but did agree it was a little over on the lemon. Another reason we thought the flavor may have been more intense was that I may have lost more weight on the eggplant during roasting than I had anticipated which would make the other flavors stronger.I would also cut the seeds out of the eggplant before combining everything if I were to do it again, as I did not enjoy the texture of those in the final dish.
I prepared the khobz, or Arabic flatbread, as well. This was simple and tasty. I believe I will make this at home in the future for Harmony, because she loves tortillas and khobz is the same softness and size, but is whole wheat and contains none of the "bad stuff" if I make it at home fresh. We served this with the hummus (right) and baba ghannouj (left).
Natane created the lamb and okra casserole. I didn't mind the taste of lamb in this dish. I was happy about that considering the huge FAIL that Marc and I had when trying to prepare lamb at home previously.
Rodrick prepared the rice and lentils.
Curtis prepared the spinach pies, which were absolutely delicious and I believe I am going to have to have those on my menu when I open a place of my own. Natane made the fish omelet. This was an interesting dish. It had a decent flavor and texture. I would not have thought to put fish in an omelet on my own, but was pleasantly surprised. I probably will not make this at home, but it was a good experience. I began the cracked wheat and herb salad and Curtis finished it up while I was finishing off the flatbread.
Rodrick prepared the Arabic coffee...which was NOT Arabic coffee which uses cardamom pods, but instant coffee instead. I found that kind of funny.
Rodrick also made the dried fruit compote which was quite tasty. We enjoyed it on the Arabic flat bread, too, even though that wasn't how it was instructed to be served.
Overall it was a decent week, at least as far as the food went. In the end my friend and I let things go, and managed to turn out good food. That's the most important thing. What adventures will be had next week?
I have this ingrained fear of being considered "lazy." I don't know where it comes from and why I fear it so much. Because of this fear, I have found that I tend to overcompensate and swing too far in the other direction. So much so that it sometimes frustrates the people around me. In my mind, I am helping. Let me lighten your workload so we can both relax later. Apparently people don't appreciate this as much as I would if someone were helping ME out in the same manner. As I was preparing the lists, I had the thought that maybe this was helping "too much." But then I thought, "If they don't want to do it my way, that's fine, they can still divide the dishes up among themselves and no harm is done." Yeah. Well. Not so much.
My group this week was made up of two of my friends and one guy I had never met before. One of my friends and the other guy were fine with the lists. I received a little ribbing for being so rediculously OCD, but they went with it. My other friend was not so easygoing about it. I kind of got flipped out on. "What the F*** is this??" was said about the lists. I said they could split things up how they wanted. I didn't mind. Then Chef went through with the class and made a timeline for ALL the dishes, and told us that this week she wanted us to completely work together as a team instead of taking individual dishes to complete. Ok. So my lists were out the window anyways. At least I have them to show I did the work. So we began at the top and began passing out the first duties and said as you completed something, just check it off the list and initial next to the next task you were going to be working on. There was a miscommunication because the first item was "dough" and there were TWO doughs. So I was taking a dough and my one friend was taking a dough. The next two items were left to my other friend and the guy. My other friend didn't understand at first that there were two doughs and in the end kind of flipped out. "God, you're SO ANNOYING!" "I can tell you are frustrated. What can I do to help you feel better?" "Just stop f***ing talking to me."
Now, if this was some random person, or even the other friend, I would have been able to just let it roll off my back. I mean, who cares? The other friend is a jerk all the time and that's just how it is. I'm a jerk right back, and I know we don't mean it. This friend, though...it hurt my feelings. I walked away under the pretense of getting our sanitation bucket and cutting boards and used the opportunity to wipe away tears and take some deep breaths. When I was more composed, I headed back to the table, and didn't talk to the friend. Later the friend started talking to me as if nothing had happened. At this point I have a choice. I can either let it go and act like nothing happened and avoid confrontation but risk letting the friend think it's ok to treat me that way, or I can not let it go and confront her by saying that it isn't ok to act like that. There is also option C: the passive agressive route. "I love you, Heather." "Oh yeah? That surprises me." "What? Why?" "Because earlier it seemed like you didn't like me at all." "God. You're so SENSITIVE. Geez." Yeah. Ok. So it kind of got confronted but not really. I guess you get one semi-freebie, but after that I will stand up for myself. I'm writing this one off as a bad day, though.
Onto the cooking. This week was the Middle East. We made hummus, baba ghannouj, arabic flat bread, a fish omelet, spinach pies, cracked wheat and herb salad, lamb and okra casserole, rice and lentils, dried fruit compote, and arabic coffee.
Hummus is a pretty familiar item, I believe. Baba ghannouj may not be as familiar. In short, baba ghannouj is hummus made with eggplant instead of chickpeas (garbanzo beans). I was thrilled to discover this because up to this point, I had yet to discover a dish with eggplant that I actually enjoyed. The dish came out a little tart which my tablemates and I decided was probably a little too much lemon juice. Chef also said there was too much tahini in it, but I followed the recipe exactly. She even had me show her on the measuring cup what line I filled it to. I jokingly commented that I wasn't sure whether or not I should be offended. In any case, I, personally, didn't mind the tahini flavor, but did agree it was a little over on the lemon. Another reason we thought the flavor may have been more intense was that I may have lost more weight on the eggplant during roasting than I had anticipated which would make the other flavors stronger.I would also cut the seeds out of the eggplant before combining everything if I were to do it again, as I did not enjoy the texture of those in the final dish.
I prepared the khobz, or Arabic flatbread, as well. This was simple and tasty. I believe I will make this at home in the future for Harmony, because she loves tortillas and khobz is the same softness and size, but is whole wheat and contains none of the "bad stuff" if I make it at home fresh. We served this with the hummus (right) and baba ghannouj (left).
Natane created the lamb and okra casserole. I didn't mind the taste of lamb in this dish. I was happy about that considering the huge FAIL that Marc and I had when trying to prepare lamb at home previously.
Rodrick prepared the rice and lentils.
Curtis prepared the spinach pies, which were absolutely delicious and I believe I am going to have to have those on my menu when I open a place of my own. Natane made the fish omelet. This was an interesting dish. It had a decent flavor and texture. I would not have thought to put fish in an omelet on my own, but was pleasantly surprised. I probably will not make this at home, but it was a good experience. I began the cracked wheat and herb salad and Curtis finished it up while I was finishing off the flatbread.
Rodrick prepared the Arabic coffee...which was NOT Arabic coffee which uses cardamom pods, but instant coffee instead. I found that kind of funny.
Rodrick also made the dried fruit compote which was quite tasty. We enjoyed it on the Arabic flat bread, too, even though that wasn't how it was instructed to be served.
Overall it was a decent week, at least as far as the food went. In the end my friend and I let things go, and managed to turn out good food. That's the most important thing. What adventures will be had next week?
Wednesday, July 28, 2010
Safe Cosmetics Act
Reps. Jan Schakowsky from Illinois and Edward Markey from Massachusetts introduced the Safe Cosmetics Act of 2010 today. If passed, it will be the first meaningful effort to give the FDA the tools to protect consumers from harmful products that are used in cosmetics.
Some of what the legislation calls for includes:
Source: Aol.com
Some of what the legislation calls for includes:
- Ingredients linked to cancer and birth defects being phased out of personal care products.
- Health-based safety standards for all ingredients in cosmetics that includes protections for children and other vulnerable populations.
- Required listing on product labels of all chemical ingredients in personal care products, including fragrances and contaminants.
Source: Aol.com
Doodles at Lunch
Keeping kids entertained in restaurants can be a challenge. We always welcome new strategies and gadgets to help us with this task.
We've come across this low-tech Doodles at Lunch Tear Off Placemat Book. Each page illustrates step-by-step how to turn an A into an alligator, a B into a butterfly, and so on. So now your kid can doodle while waiting for his noodles, and he’ll have a masterpiece of a placemat to help keep the table clean.
By Deborah Zemke
Dance St Louis
I went to Aliamanu to help set up and make sure there were no problems with opening for the Tuesday lessons. The Yee's always come early to do the line dancing and one of the student helped me put up the table and set up the water and coffee. My partner showed up about 6:15 pm and we took off for Dance St Louis. I had to take her or hear about not having a partner to dance with when I got back.
This will be the second week of lessons at Dance St Louis. I was going to help Roxanne Kaino with the registrations while she taught the line dancing. It is very popular with a lot of the Dancers. More so with some students than the Ballroom lessons. Traffic was not bad, so it did not take long to get there. The location is in the St Louis Alumni Club House on Isenberg Street. It a nice place to to have dance classes. It has A/C and a good floor. Very clean place. Parking seems to be OK. I took a spot on the City Parks side of the street. They also had parking in the back of the building.
The Lions Club were meeting at the same time so parking there was limited. The bank next door had validates parking. The Club House has a bar and a place to eat, called "Da Kitchen". Every thing you could want.This seems to be a late arriving group, like all Ballroom Dancers. Not too many for the Line Dancing. Cullen and Cheryl Chong are the instructors for the Night Club 2 Step. and Robert and Vanelle Hirayasu for the Argentina Tango. These are good young instructors. They ended up with about 20 dancers. Not too bad for a new dance site. Half of them were people I know or have seen at the Ala Wai. The rest were new to me. They seem to be from the local area. I could not stay long, had to get back to Aliamanu to help close up.
Side note: I am looking froward to HBDA Anniversary Ball on August 7. I have a few friends dancing in some of the routines. This is the first time in about 10 years that I will not be in a routine. Cost is $20. If you buy in advance you will get a bento. Same price at the door that night, you may not get a Bento. So buy early. You can warm up for the Ball by coming to Radford on the Friday, August 6. This is a Furlough Friday event. Hope to see you at one or both events. This is good cheap fun.
Great Deal, Great Set
Layette, a Bodysuit and a Hat. Inverted zipper on the wearable blanket and layette zips from top to bottom so it's harder for baby to unzip, and the zipper won't catch on baby's chin. It also makes diaper changes a bit easier. Sleeveless sack reduces the risk of baby breathing into the sleeve, and is easy to slip on baby when he or she is sleeping.
Certified organic cotton with no chemical dyes or finishes.
Only US$40 and free shipping at Amazon
.Made by Halo
.Real Estate in rising Economies Outperforms Eurozone and UK; U.S. viewpoint develops
The Survey suggests that real estate presentation in the United States has shown a marked development while in Latin America the profitable property market continues its bull run.
Respondents in Peru and Brazil were most upbeat, topping all in the Americas for both leasing and capital cost expectations. Survey respondents in Canada currently view the market as stable.
"The real estate world continues to be crack, broadly speaking, between the emerging and urbanized economies," said RICS chief economist Simon Rubinsohn. "Strapping augmentation in many of the former, counting the likes of Brazil, Hong Kong and India, is continuing to boost demand for new space from occupiers as well as encouraging investment activity.
Occupier command is rising in the preponderance of countries transversely the globe with the notable exemption of the UK and Eurozone countries where the tough events that have been taken to reduce fiscal deficits appear to be having a more marked impact on the appetite of businesses to take up new space.
By way of dissimilarity, demand in the UK bowed negative for the first time in a year with the net balance diminishing from a positive 14 percent to a negative 4 percent while the net balances in Spain, Germany and Greece are all in negative territory.
Looking onward into the third quarter of 2010, sentiment toward capital principles is particularly strong in France, Peru and Brazil while property professionals are most optimistic on rental increases in Brazil, Hong Kong and Peru.
Respondents in Peru and Brazil were most upbeat, topping all in the Americas for both leasing and capital cost expectations. Survey respondents in Canada currently view the market as stable.
"The real estate world continues to be crack, broadly speaking, between the emerging and urbanized economies," said RICS chief economist Simon Rubinsohn. "Strapping augmentation in many of the former, counting the likes of Brazil, Hong Kong and India, is continuing to boost demand for new space from occupiers as well as encouraging investment activity.
Occupier command is rising in the preponderance of countries transversely the globe with the notable exemption of the UK and Eurozone countries where the tough events that have been taken to reduce fiscal deficits appear to be having a more marked impact on the appetite of businesses to take up new space.
By way of dissimilarity, demand in the UK bowed negative for the first time in a year with the net balance diminishing from a positive 14 percent to a negative 4 percent while the net balances in Spain, Germany and Greece are all in negative territory.
Looking onward into the third quarter of 2010, sentiment toward capital principles is particularly strong in France, Peru and Brazil while property professionals are most optimistic on rental increases in Brazil, Hong Kong and Peru.
Another savory Galette...
My favorite dinner in the summer has always been a tossed salad, grilled steak or chicken and a baked potato. Of course, the potato part varies and often we serve a veggie dish of some kind. So I was overjoyed to run across this recipe in Donna Hay's 50th Birthday Issue. I love this magazine! I took a subscription, finally, and it was the nicest gift I've given myself in ages!
Is this the perfect recipe to serve with steak or what? Kind of a potato/onion upside down
Potato, Onion and Gruyère Galette
Donna Hay's 50th Anniversary Issue
Ingredients:
2 1/2 tablespoons butter
12 sprigs thyme
1 large onion, sliced somewhat thickly ( a tad more than 1/4 inch thick)
3/4 t0 1 lb. waxy potatoes, peeled and thinly sliced (I used a mandolin)
2 tablespoons oil
1/2 cup grated gruyère
1 cup grated mozzarella
sea salt and cracked black pepper
Method:
Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, Gruyère, mozzarella, salt and pepper in a bowl and toss to combine.
Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.
Tuesday, July 27, 2010
Philippines matured for real estate venture expectations – professionals
A bill surrendering tax perks to REIT firms, which will puddle in-come generating property possessions and hoist money by listing on the stock exchange, lapsed into law last December but has up till now to be implemented because REIT tax rules have yet to be cleared by the Bureau of Internal Revenue.
Mr. Sebastian said the lack of original public offering in the local bourse should persuade investors to put money in REIT companies. "Unless we augment the stocks, the traded volume will linger inadequate. REITs will be the IPOs that the Philippine Stock Exchange can anticipate to increase its business."
Property giants have uttered awareness in acquiring funds through the fresh venture vehicle. SM Prime Holdings, Inc., the country ’s largest mall operator, is looking to raise as much as $600 million through a REIT, while Ayala Land, Incdesires to raise a minimum $300 million. One of the tax benefits to be enjoyed by REITs is a 50% discount on documentary stamps for the transfer of real property to REIT companies. The law also excepted from tax any initial public offering and secondary offering of securities.
The Finance department estimates the REIT law to result in P2.7 billion in proceeds losses annually.
Mr. Purisima said the government was also looking at focusing on estate tax collections to shore up revenues. He noted that there are about 400,000 deaths recorded per year, but estate tax collections amount to only less than a billion each year. The government aims to assemble a total of P1.29 trillion in revenues this year.
Mr. Sebastian said the lack of original public offering in the local bourse should persuade investors to put money in REIT companies. "Unless we augment the stocks, the traded volume will linger inadequate. REITs will be the IPOs that the Philippine Stock Exchange can anticipate to increase its business."
Property giants have uttered awareness in acquiring funds through the fresh venture vehicle. SM Prime Holdings, Inc., the country ’s largest mall operator, is looking to raise as much as $600 million through a REIT, while Ayala Land, Incdesires to raise a minimum $300 million. One of the tax benefits to be enjoyed by REITs is a 50% discount on documentary stamps for the transfer of real property to REIT companies. The law also excepted from tax any initial public offering and secondary offering of securities.
The Finance department estimates the REIT law to result in P2.7 billion in proceeds losses annually.
Mr. Purisima said the government was also looking at focusing on estate tax collections to shore up revenues. He noted that there are about 400,000 deaths recorded per year, but estate tax collections amount to only less than a billion each year. The government aims to assemble a total of P1.29 trillion in revenues this year.
Car Keys Fascination
There is something about keys that absolutely fascinates babies and toddlers. Kids can spend hours entertained at restaurants and airports just playing with our car keys. However, we hate the fact that keys are never sanitized, and can set the car alarm!
We've found a great solution, the FunKeys. They look quite real (toddlers don't fall for very "toysy" looks anymore!), and come with 4 fun car sounds, push-button flashlight and a handy belt clip. Also, they are made of stainless steel, a safe material for chewing. The only negative is the requirement for 2 AAA batteries (included), if you want the sound and flashlight working. Still a much better option than chewing on dirty car keys!
Made by Battat, Inc
Mini TukTuk
We found a very cute toy that brings a bit of Asian culture to our kids, the Mini Tuk Tuk, the Thai Taxi. It is made from environmentally friendly rubberwood, non-toxic water-based paints and biodegradable fabrics. Very green, very global!
Made by Wonderworld
The Loving Hut, Revisited
Seeking flight from cramped cubicles, computer screens, and interruptions, I dined with a friend for lunch at New York City's vegan eatery Loving Hut.
Several pro veg messages adorn its walls. Learn about the effects of factory farming on the environment from Farm Sanctuary.
As do photos of famous vegetarians and vegans.
Did you know that Princess Diana shunned fur, refused to participate in hunting expeditions with the royal family and was responsible for a 17-course meatless dinner served by the British Embassy during her first visit to the United States in her honor? This according to European Vegetarian Union News.
My friend's udon noodles with tofu and veggies, $7.50. I sampled this, and liked it better than what I had.
My mushroom, corn, and pea quesadilla with Daiya vegan cheese, guacamole and a side salad, $7.50.
In a Seinfeld episode, Jerry compares black and white cookies to a metaphor for racial harmony and that people should "Look to the cookie!"
I looked to this cruelty free, and tasty, version, $1.75. Veganize it at home.
Several pro veg messages adorn its walls. Learn about the effects of factory farming on the environment from Farm Sanctuary.
As do photos of famous vegetarians and vegans.
Did you know that Princess Diana shunned fur, refused to participate in hunting expeditions with the royal family and was responsible for a 17-course meatless dinner served by the British Embassy during her first visit to the United States in her honor? This according to European Vegetarian Union News.
My friend's udon noodles with tofu and veggies, $7.50. I sampled this, and liked it better than what I had.
My mushroom, corn, and pea quesadilla with Daiya vegan cheese, guacamole and a side salad, $7.50.
In a Seinfeld episode, Jerry compares black and white cookies to a metaphor for racial harmony and that people should "Look to the cookie!"
I looked to this cruelty free, and tasty, version, $1.75. Veganize it at home.
Monday, July 26, 2010
West Coast Swing Dance Club
No one really knows what the name of this club is. We are gradually going to get organized, at least in these pages.
I left home in Nanakuli early, The sun was still shining and I could see out into the sea, "On a clear day, you can see forever." Anyone remember that song?
I got the bike on the C bus at about 5:40 PM Sunday evening and got to Ala Moana Center before seven and with my nice music, easy. A short bike ride to Kapiolani and Kalakaua and I got the #2 bus going to Waikiki. Get off on Kuhio and another short bike ride to the Ballroom at the Golf Course.
I was at the Ballroom a little after seven and not too many people there. But as usual, they are all nice and friendly people. Talked to several people about getting some dancing news in the blogs. Some pictures would help. There are always some that think they are doing you a favor. Those have to be dropped like a hot potato
Anyway I got a good photo of some people to put in the blog.
Just got some ot the gang, will have to go back and get that
special 4 couple photo.
I had my "time solution" in a beautiful new flask thermos, and I filled it with ice from the kitchen. Then I got this poster from Joe Gerarden and I told him I would try to include it in the blog.
While waiting for the first bus, I just sip, and sip. The #19 bus, just fine, going to Ala Moana Center. Got there in time to get the last C bus going to Nanakuli.
Then this part which use to be a very boring part of the entire function is now turning into a very pleasant part of it. This time, I had checked out from the Public Library, Big Band Swing Collections on CD. Just the most beautiful music for a person my age to hear.
Opus One by Tommy Dorsey, Begin the Beguine by Artie Shaw, Cherokee by Charlie Barnett, In the Mood by Glen Miller. Woodchopper's Ball by Woody Herman, I'll Never Smile Again by Tommy Dorsey and Frank Sinatra on the vocals, etc etc. Wow!
I can consider myself fortunate in growing up with these classics. And now going over them again with my Rum & Coke solution and the panorama that I can see from the bus, it is worth more than the price of admission.
Got to the bus stop in Nanakuli before ten and some goodies at the Sack & Save and made myself another Rum & Coke at home. Got on the computer, a snack and I am out.
"Do unto others as you would have them do unto you."
Ten Millenniums ago
I left home in Nanakuli early, The sun was still shining and I could see out into the sea, "On a clear day, you can see forever." Anyone remember that song?I got the bike on the C bus at about 5:40 PM Sunday evening and got to Ala Moana Center before seven and with my nice music, easy. A short bike ride to Kapiolani and Kalakaua and I got the #2 bus going to Waikiki. Get off on Kuhio and another short bike ride to the Ballroom at the Golf Course.
I was at the Ballroom a little after seven and not too many people there. But as usual, they are all nice and friendly people. Talked to several people about getting some dancing news in the blogs. Some pictures would help. There are always some that think they are doing you a favor. Those have to be dropped like a hot potato
Anyway I got a good photo of some people to put in the blog.
Just got some ot the gang, will have to go back and get thatspecial 4 couple photo.
I had my "time solution" in a beautiful new flask thermos, and I filled it with ice from the kitchen. Then I got this poster from Joe Gerarden and I told him I would try to include it in the blog.
While waiting for the first bus, I just sip, and sip. The #19 bus, just fine, going to Ala Moana Center. Got there in time to get the last C bus going to Nanakuli.Then this part which use to be a very boring part of the entire function is now turning into a very pleasant part of it. This time, I had checked out from the Public Library, Big Band Swing Collections on CD. Just the most beautiful music for a person my age to hear.
Opus One by Tommy Dorsey, Begin the Beguine by Artie Shaw, Cherokee by Charlie Barnett, In the Mood by Glen Miller. Woodchopper's Ball by Woody Herman, I'll Never Smile Again by Tommy Dorsey and Frank Sinatra on the vocals, etc etc. Wow!I can consider myself fortunate in growing up with these classics. And now going over them again with my Rum & Coke solution and the panorama that I can see from the bus, it is worth more than the price of admission.
Got to the bus stop in Nanakuli before ten and some goodies at the Sack & Save and made myself another Rum & Coke at home. Got on the computer, a snack and I am out.
"Do unto others as you would have them do unto you."Ten Millenniums ago
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