almond | Filome sharers have read the following articles about "almond" | www.filome.com filome.com http://www.filome.com/key/almond You're viewing shares 1-18 of 18 total shares for the keyword almond This is a keyword feed for "almond" from Filome read and shared items in Google Reader. If you would like to search or subscribe to category/keyword feeds for posts that are by shared with Google Reader users visit http://filome.com. en-us Copyright for these items belong to their original publishers. No filome, google reader, shared items, community knowledge organizer This is the keyword feed for "almond" from my read items in Google Reader. This is the keyword feed for "almond" from my read items in Google Reader. http://www.filome.com/images/feed_image.jpg almond | Filome sharers have read the following articles about "almond" | www.filome.com http://www.filome.com/key/almond This is a keyword feed for "almond" from Filome read and shared items in Google Reader. If you would like to search or subscribe to category/keyword feeds for posts that are by shared with Google Reader users visit http://filome.com. http://www.filome.com filome beta Pug sings Batman TV theme http://feedproxy.google.com/~r/boingboing/iBag/~3/pJQnXFdfs7g/pug-dog-sings-batman.html Shared item Boing Boing
First shared by - ScottS
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Video link. His name is Teddy Almond Turtle. Origins explained on MSNBC, urlesque.



turtle almond origins explained urlesque ]]>Boing Boing
First shared by - ScottS
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Video link. His name is Teddy Almond Turtle. Origins explained on MSNBC, urlesque.



turtle almond origins explained urlesque ]]> Wed, 21 Jul 2010 22:11:24 -0400 30:00 tag:filome.com,1 Cherry Cardamom Yogurt http://eatloveandtrain.blogspot.com/2010/06/cherry-cardamom-yogurt.html Shared item elt
First shared by - Mariela
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Cherries and cardamom are a couple made in heaven. When I think of new ways to have my yogurt my mind searches through the libraries of spices, tastes and textures, stored in my head from trips, talks, movies, books...

There is something deep to the sweetness of cherries and it can easily be transferred onto the plain tangy nature of Greek yogurt. Cardamom adds the exotic note here and peeled almonds add even more coolness for an afternoon summer snack.

If you have never peeled almonds, all you need to do is soak them in hot water and the skin will come off easily in a few minutes. You can then use them for decoration or add them to recipes. Moms may like to know that almonds prepared in this way are linked to more breast milk production.

To make 1 large or 2 smaller servings cherry yogurt you need:

1 cup yogurt
1/2 cup cherries, pitted
8-10 peeled almonds
2 cardamom pods, crushed

Blend all in a blender or chopper and place in one large or two smaller bowls. Store in the fridge till you need a refreshing snack. If you choose to add water or coconut milk to this creamy yogurt, you will get a delightful shake!


yogurt cardamom almonds need peeled yogurt cardamom peeled almonds ]]>elt
First shared by - Mariela
syndication+ 0 | Search 1 | Shares 1

Cherries and cardamom are a couple made in heaven. When I think of new ways to have my yogurt my mind searches through the libraries of spices, tastes and textures, stored in my head from trips, talks, movies, books...

There is something deep to the sweetness of cherries and it can easily be transferred onto the plain tangy nature of Greek yogurt. Cardamom adds the exotic note here and peeled almonds add even more coolness for an afternoon summer snack.

If you have never peeled almonds, all you need to do is soak them in hot water and the skin will come off easily in a few minutes. You can then use them for decoration or add them to recipes. Moms may like to know that almonds prepared in this way are linked to more breast milk production.

To make 1 large or 2 smaller servings cherry yogurt you need:

1 cup yogurt
1/2 cup cherries, pitted
8-10 peeled almonds
2 cardamom pods, crushed

Blend all in a blender or chopper and place in one large or two smaller bowls. Store in the fridge till you need a refreshing snack. If you choose to add water or coconut milk to this creamy yogurt, you will get a delightful shake!


yogurt cardamom almonds need peeled yogurt cardamom peeled almonds ]]> Mon, 21 Jun 2010 15:25:31 -0400 30:00 tag:filome.com,2 Almond-Flavored Cupcakes, Whipped White Chocolate Ganache Frosting and Raspberry Jam Filling http://foodporndaily.com/pictures/almond-flavored-cupcakes-whipped-white-chocolate-ganache-frosting-and-raspberry-jam-filling/ Shared item FoodPornDaily
First shared by - Mariela
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frosting raspberry jam filling ganache ]]>FoodPornDaily
First shared by - Mariela
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frosting raspberry jam filling ganache ]]> Fri, 18 Jun 2010 02:10:31 -0400 30:00 tag:filome.com,3 Dietribes: Almond Joy http://www.mentalfloss.com/blogs/archives/53545 Shared item mental_floss Blog
First shared by - AKachmar
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Almonds have a long history of importance, even getting a mention in the Bible's Book of Numbers as a symbol of divinity. Romans also used almonds as a fertility charm.

Not many foods can say they hold a special importance in every region of the world in Japan, almonds are essential to chocolate. In India they are considered brain food, and the Swedes consider them a mark of good fortune. And they are a major export from the US California provides 100% of our domestic supply and 75% of the international production of almonds.

Almonds are so in demand that it takes a fleet of honeybees every year to assist in pollination (it being the crop that uses more bees than any other). Every February more than one million beehives that's some 40 billion bees, most of them driven cross-country on the back of semi trucks are unloaded in the cool hours of darkness between the endless rows of almond trees.

Along with being a symbol of fertility, almonds are also considered an aphrodisiac. In the story of Samson and Delilah, Samson pursued the beauty with branches from an almond tree. Apparently the aroma of almonds was thought to induce passion in a woman (it gives me a passionate desire to eat the almonds, I'll give it that!)

Adventurous souls might attempt to smuggle in some raw, bitter almonds (not to confused with the sweet almonds we cultivate today bitter almonds are banned in the US), which contain a form of cyanide. The lethal dose of raw bitter almonds depends on the size of the nuts, their concentration of amygdalin and the consumer's sensitivity. But scientists estimate that a 150-pound adult might die from eating between 10 and 70 raw nuts, and a child from ingesting just a few. Yet people do it anyway for what they claim is a superior taste!


On January 31, 1890, Theo wrote to Vincent of the birth of his son, whom he had named Vincent Willem. Van Gogh, who was extremely close to his younger brother, immediately set about making him a painting of his favorite subject: blossoming branches against a blue sky. The gift was meant to hang over the couple's bed. As a symbol of this new life, Vincent chose an almond tree, which blooms early in southern regions, announcing the coming spring as early as February.

Almonds can exist in other art forms as well take marzipan for example. Although these marzipan babies aren't real (unfortunately!), there are still other figures that can be fashioned from this sweet stuff.

Eating almonds, sure thing! But you can drink them too: As most of you probably know, Amaretto is an Italian sweet almond-flavored liqueur made from a base of apricot or almond pits (or sometimes both). The name literally means a little bitter even though it's not!

I'm nuts about nuts, especially almonds. Have any of you tried almond cheese? It's my new obsession. Share how you like to eat (or not eat) almonds below!

Hungry for more? Venture into the Dietribes archive.

Dietribes' appears every other Wednesday. Food photos taken by Johanna Beyenbach. You might remember that name from our post about her colorful diet.



almonds almond bitter nuts might ]]>mental_floss Blog
First shared by - AKachmar
syndication+ 0 | Search 1 | Shares 1

Almonds have a long history of importance, even getting a mention in the Bible's Book of Numbers as a symbol of divinity. Romans also used almonds as a fertility charm.

Not many foods can say they hold a special importance in every region of the world in Japan, almonds are essential to chocolate. In India they are considered brain food, and the Swedes consider them a mark of good fortune. And they are a major export from the US California provides 100% of our domestic supply and 75% of the international production of almonds.

Almonds are so in demand that it takes a fleet of honeybees every year to assist in pollination (it being the crop that uses more bees than any other). Every February more than one million beehives that's some 40 billion bees, most of them driven cross-country on the back of semi trucks are unloaded in the cool hours of darkness between the endless rows of almond trees.

Along with being a symbol of fertility, almonds are also considered an aphrodisiac. In the story of Samson and Delilah, Samson pursued the beauty with branches from an almond tree. Apparently the aroma of almonds was thought to induce passion in a woman (it gives me a passionate desire to eat the almonds, I'll give it that!)

Adventurous souls might attempt to smuggle in some raw, bitter almonds (not to confused with the sweet almonds we cultivate today bitter almonds are banned in the US), which contain a form of cyanide. The lethal dose of raw bitter almonds depends on the size of the nuts, their concentration of amygdalin and the consumer's sensitivity. But scientists estimate that a 150-pound adult might die from eating between 10 and 70 raw nuts, and a child from ingesting just a few. Yet people do it anyway for what they claim is a superior taste!


On January 31, 1890, Theo wrote to Vincent of the birth of his son, whom he had named Vincent Willem. Van Gogh, who was extremely close to his younger brother, immediately set about making him a painting of his favorite subject: blossoming branches against a blue sky. The gift was meant to hang over the couple's bed. As a symbol of this new life, Vincent chose an almond tree, which blooms early in southern regions, announcing the coming spring as early as February.

Almonds can exist in other art forms as well take marzipan for example. Although these marzipan babies aren't real (unfortunately!), there are still other figures that can be fashioned from this sweet stuff.

Eating almonds, sure thing! But you can drink them too: As most of you probably know, Amaretto is an Italian sweet almond-flavored liqueur made from a base of apricot or almond pits (or sometimes both). The name literally means a little bitter even though it's not!

I'm nuts about nuts, especially almonds. Have any of you tried almond cheese? It's my new obsession. Share how you like to eat (or not eat) almonds below!

Hungry for more? Venture into the Dietribes archive.

Dietribes' appears every other Wednesday. Food photos taken by Johanna Beyenbach. You might remember that name from our post about her colorful diet.



almonds almond bitter nuts might ]]> Sun, 02 May 2010 22:20:43 -0400 30:00 tag:filome.com,4 Torre Orbit, Londres / Anish Kapoor y Cecil Balmond http://feedproxy.google.com/~r/Urbanity/~3/j3kzrIY3f0c/ Shared item Urbanity.es
First shared by - AKachmar
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La Torre Orbit es una gran estructura de acero que se levantar en Londres como smbolo monumental perdurable de la celebracin de los juegos olmpicos de 2012 en la ciudad.

Se trata de un diseo del escultor anglo-indio Anish Kapoor, con la colaboracin de Cecil Balmond (del estudio Arup).

La estructura de formas retorcidas y color rojo se levantar 115 metros y contar con un mirador que se convertir a medio plazo seguramente en uno de los lugares de visita obligada para el turista en Londres.

La torre Orbit est promovida y patrocinada por el grupo metalrgico Arcelor Mittal.



de la se y en ]]>Urbanity.es
First shared by - AKachmar
syndication+ 0 | Search 1 | Shares 1

La Torre Orbit es una gran estructura de acero que se levantar en Londres como smbolo monumental perdurable de la celebracin de los juegos olmpicos de 2012 en la ciudad.

Se trata de un diseo del escultor anglo-indio Anish Kapoor, con la colaboracin de Cecil Balmond (del estudio Arup).

La estructura de formas retorcidas y color rojo se levantar 115 metros y contar con un mirador que se convertir a medio plazo seguramente en uno de los lugares de visita obligada para el turista en Londres.

La torre Orbit est promovida y patrocinada por el grupo metalrgico Arcelor Mittal.



de la se y en ]]> Thu, 01 Apr 2010 09:17:36 -0400 30:00 tag:filome.com,5 7 Foods That Help You Lose Weight http://www.thatsfit.com/2010/03/18/foods-that-help-you-lose-weight/ Shared item That's Fit
First shared by - RaynerApe
syndication+ 0 | Search 1 | Shares 3

Filed under:

by Melanie Haiken, Senior Editor, Caring.com

Don't get sucked into the idea that food is your enemy when you're trying to lose weight. In fact, it's just the opposite: Befriend the right foods, and the pounds are much more likely to peel off than if you just try to cut calories across the board. Here, seven foods known to nutritionists to boost your body's fat-burning potential.

1. Oats
Wait a minute; aren't oats a carb? Yes and no. Oats are a whole grain, and they're high on what nutritionists call the "satiety index," meaning oats have tremendous power to make you feel full. Not only that, they're also high in soluble fiber, so they cut cholesterol and blood fat. Oats digest slowly, so they don't raise your blood sugar, and they keep you feeling filled up well into the late morning. Old-fashioned steel-cut and rolled oats, with up to 5 grams of fiber per serving, are best, but even instant oatmeal has 3 to 4 grams of fiber per serving.

2. Eggs
Nutritionists have been trying for some years to restore the reputation of the lowly egg. No longer thought to be a cholesterol-booster (eggs contain a different type of cholesterol than that in humans), eggs are a concentrated form of animal protein without the added fat that comes with meat. Dietary studies have repeatedly found that when people eat an egg every morning in addition to (or instead of) toast or cereal, they lose twice as much weight as those who eat a breakfast that's dominated by carbs.


3. Skim Milk
Studies in reputable publications such as the Journal of Obesity (in addition to the controversial ones funded by the National Dairy Council) show that the combination of calcium, vitamin D, and low-fat protein in skim milk and nonfat yogurt trigger weight loss and help build and maintain lean muscle.

4. Apples
To keep the pounds at bay, eat an apple -- or two -- a day. Numerous studies have found that eating an apple a half hour to an hour before a meal has the result of cutting the calories of the meal. Why? The fiber in the apple makes you feel full, so you eat less. Recent research suggests eating apples has other benefits, too; the antioxidants in apples appear to prevent metabolic syndrome, the combination of high cholesterol, high blood pressure, and prediabetes that tends to accompany thickening around the waist.
5. Red Meat
Not exactly what you think of as a diet food, right? But research in the American Journal of Clinical Nutrition compared diet results for women who ate red meat and those who didn't, and the meat-eaters lost more weight. Experts think the dense protein in lean red meat helps you maintain muscle mass -- but of course this assumes you're exercising to build that muscle.


6. Cinnamon
This simple spice appears to have the power to help your body metabolize sugar, according to surprising data that came out of a USDA study involving diabetics. Eating as little as 1/4 to 2 teaspoons of cinnamon a day was found to reduce blood sugar levels and cut cholesterol from 10 to 25 percent. So add cinnamon to smoothies, sprinkle it on your cereal, or flavor your coffee with it -- particularly if you take your coffee with cream and sugar. The cinnamon will boost the health benefits of the coffee while helping your body rid itself of the added sugars.

7. Almonds and almond butter
Another counterintuitive choice; aren't nuts and nut butters supposed to be incredibly fattening? Well, almonds are calorie-dense, but they also pack a huge nutritional punch -- and they're particularly effective in counteracting cholesterol and triglycerides. One study in the American Journal of Clinical Nutrition found that eating almonds was as effective as taking a statin. Spreading almond butter on your morning toast gives you a nice protein boost while preventing the carbs in the toast from spiking your blood sugar.
More from Caring.com
The #1 Reason You're So Tired (It's Not What You Think)
Weight Loss After 40: Why It's So Hard -- and What Works
5 Foods Every Woman Should Eat More Of

Permalink | Email this | Comments



weight cholesterol oats blood meat ]]>That's Fit
First shared by - RaynerApe
syndication+ 0 | Search 1 | Shares 3

Filed under:

by Melanie Haiken, Senior Editor, Caring.com

Don't get sucked into the idea that food is your enemy when you're trying to lose weight. In fact, it's just the opposite: Befriend the right foods, and the pounds are much more likely to peel off than if you just try to cut calories across the board. Here, seven foods known to nutritionists to boost your body's fat-burning potential.

1. Oats
Wait a minute; aren't oats a carb? Yes and no. Oats are a whole grain, and they're high on what nutritionists call the "satiety index," meaning oats have tremendous power to make you feel full. Not only that, they're also high in soluble fiber, so they cut cholesterol and blood fat. Oats digest slowly, so they don't raise your blood sugar, and they keep you feeling filled up well into the late morning. Old-fashioned steel-cut and rolled oats, with up to 5 grams of fiber per serving, are best, but even instant oatmeal has 3 to 4 grams of fiber per serving.

2. Eggs
Nutritionists have been trying for some years to restore the reputation of the lowly egg. No longer thought to be a cholesterol-booster (eggs contain a different type of cholesterol than that in humans), eggs are a concentrated form of animal protein without the added fat that comes with meat. Dietary studies have repeatedly found that when people eat an egg every morning in addition to (or instead of) toast or cereal, they lose twice as much weight as those who eat a breakfast that's dominated by carbs.


3. Skim Milk
Studies in reputable publications such as the Journal of Obesity (in addition to the controversial ones funded by the National Dairy Council) show that the combination of calcium, vitamin D, and low-fat protein in skim milk and nonfat yogurt trigger weight loss and help build and maintain lean muscle.

4. Apples
To keep the pounds at bay, eat an apple -- or two -- a day. Numerous studies have found that eating an apple a half hour to an hour before a meal has the result of cutting the calories of the meal. Why? The fiber in the apple makes you feel full, so you eat less. Recent research suggests eating apples has other benefits, too; the antioxidants in apples appear to prevent metabolic syndrome, the combination of high cholesterol, high blood pressure, and prediabetes that tends to accompany thickening around the waist.
5. Red Meat
Not exactly what you think of as a diet food, right? But research in the American Journal of Clinical Nutrition compared diet results for women who ate red meat and those who didn't, and the meat-eaters lost more weight. Experts think the dense protein in lean red meat helps you maintain muscle mass -- but of course this assumes you're exercising to build that muscle.


6. Cinnamon
This simple spice appears to have the power to help your body metabolize sugar, according to surprising data that came out of a USDA study involving diabetics. Eating as little as 1/4 to 2 teaspoons of cinnamon a day was found to reduce blood sugar levels and cut cholesterol from 10 to 25 percent. So add cinnamon to smoothies, sprinkle it on your cereal, or flavor your coffee with it -- particularly if you take your coffee with cream and sugar. The cinnamon will boost the health benefits of the coffee while helping your body rid itself of the added sugars.

7. Almonds and almond butter
Another counterintuitive choice; aren't nuts and nut butters supposed to be incredibly fattening? Well, almonds are calorie-dense, but they also pack a huge nutritional punch -- and they're particularly effective in counteracting cholesterol and triglycerides. One study in the American Journal of Clinical Nutrition found that eating almonds was as effective as taking a statin. Spreading almond butter on your morning toast gives you a nice protein boost while preventing the carbs in the toast from spiking your blood sugar.
More from Caring.com
The #1 Reason You're So Tired (It's Not What You Think)
Weight Loss After 40: Why It's So Hard -- and What Works
5 Foods Every Woman Should Eat More Of

Permalink | Email this | Comments



weight cholesterol oats blood meat ]]> Sun, 21 Mar 2010 04:30:49 -0400 30:00 tag:filome.com,6 Revealed: How hundreds of military personnel, millions of pounds and an experimental 'lung' saved the life of a British soldier... shot by accident in his own camp http://feedproxy.google.com/~r/michaelyon-online/~3/KVTPlpCYqzU/revealed-how-hundreds-of-military-personnel-millions-of-pounds-and-an-experimental-lung-saved-the-life-of-a-british-soldier...-shot-by-accident-in-his-own-camp.htm Shared item Michael Yon - Online Magazine
First shared by - phillip
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Shared by phillip
I help support the JPMRC that is mentioned.

By Peter Almond
MailOnline
Last updated at 2:29 AM on 07th March 2010

It was one of the most complex military logistical and medical operations ever undertaken and it saved the life of a young British soldier critically injured in Afghanistan.

It involved hundreds of doctors, air and ground crews of several nations, travelling many thousands of miles, revolutionary and experimental medical equipment, several planes and helicopters and communications between three continents and cost millions of pounds.

For months, details of the massive operation to save one man's life have been shrouded in secrecy. The injured soldier was not shot by the Taliban but was almost certainly wounded accidentally at his camp near Sangin in Helmand province in late July last year.

It is understood that Soldier X he is not being identified at the request of his family was not wearing body armour at the time. The Ministry of Defence has declined to offer any explanation.

The respected American journalist Michael Yon, himself a former US special forces soldier, reported on his blog that he heard the shot and saw a flurry of activity and a medical evacuation helicopter taking Soldier X away.

Then began a most incredible effort to save his life.

Soldier X had been shot in the abdomen and chest, losing his right lung and damaging his liver, according to the US military Stars And Stripes newspaper. Another American military report said his blood supply was replaced more than ten times, and that he was transfused with 75 units of blood and another 75 units of platelets.

He was alive but only just. He needed specialist equipment to do what his lungs could not: provide oxygen to his blood and remove the carbon dioxide built up in its passage through his body. He needed an artificial lung and intensive care within hours. Such equipment was available at hospitals in Britain, nearly 4,000 miles away, but Soldier X would almost certainly die on the long flight.

He needed a portable, low-pressure artificial lung and the Americans offered to help. But the bureaucracy of moving from the British to the American military system meant that valuable time was being lost.

More...

* Major accuses Brown of using troops as a 'party political prop' as PM announces 100m of new equipment on surprise Afghan visit

Contacted by a quick-thinking British doctor at Camp Bastion, Mr Yon sent an urgent email to a group of American civilian volunteers called Soldiers' Angels near Ramstein Air Base in Germany, where most American casualties from Iraq and Afghanistan are initially sent.

The volunteers, founded by the great-niece of General George S. Patton, alerted the US Army's nearby Landstuhl Regional Medical Center's Acute Lung Rescue Team, which specialises in going straight to the aid of soldiers with severe lung problems.

And within an hour, the team was in touch with doctors at the nearby University of Regensberg who had access to a revolutionary portable artificial lung called a Novalung. The still experimental German-made machine takes over much of the job of circulating blood, filling it with oxygen and filtering out the carbon dioxide without the use of the mechanical pumps in the older Extra Corporeal Membrane Oxygenation (ECMO) machines, which have been known to cause damage to a patient by forcing the blood around the body.

Novalung is powered by the patient's own heartbeat at a lower pressure, and has been used by the Landstuhl team several times, even though it has yet to be formally accepted into general use by either Germany or Britain.

It had never been used on a patient in transit, however. Soldier X would be the first to use it on his flight back to Germany.

With time running out, and Soldier X needing specialist attention immediately, a call was made from Camp Bastion to the US-led Combined Air and Space Operations Center at al Udeid Air Base in Qatar, where all military aircraft movements in and around Afghanistan are controlled.

Within minutes, the Joint Patient Movement Requirements Centre there identified a US C-130 Hercules at Kabul that could fly pulmonary specialists immediately to Camp Bastion.

At the same time, the 618th Tanker Airlift Control Centre at Scott Air Force Base in Illinois was alerted to co-ordinate the move of the Landstuhl team with the Novalung from Germany to Camp Bastion and back.

We received the call on our operations floor to airlift the British soldier from Afghanistan to Germany and immediately did what we could to make it happen,' said Colonel John Martins, the 618th TACC director of operations, who led co-ordination efforts for the mission.

It was a complex move. Not only did we have to find a plane and aircrew to fly the patient out of Sangin, but also we had to find another plane and crew to get the right medical personnel and equipment into Afghanistan because we needed specialised medical teams to care for the patient in-flight.'

At Ramstein, a giant US C-17 Globemaster loaded with cargo for Iraq was quickly reassigned to take the Novalung team to Afghanistan and within six hours it was airborne and on its way, via a stop for more medical equipment at Bagram, Kabul.

Once on the ground at Camp Bastion, however, the aircrew found that the six hours it would take to prepare Soldier X for the flight back meant they would run out of permissible flying hours. Another aircrew would be needed while they flew back to Germany with several more wounded soldiers.

A second C-17 was urgently reassigned at Camp Bastion, while the Novalung was carefully connected to the blood vessels of Soldier X's legs.

Eight hours later, and within 22 hours of receiving the call for help, the US Air Force had moved Soldier X from a combat zone on one continent to the medical safety of another.

At Ramstein, the Germans took over Soldier X's care. A civilian Lifebird medevac helicopter was on hand to fly him to Regensberg for more operations.

Some time later, Soldier X was flown back to specialist care in England and is believed to be continuing his recovery.

The only official response from the MoD about the case has come in a statement from Surgeon Rear Admiral Lionel Jarvis, assistant chief of defence staff (health), which said: The current Coalition operation in Afghanistan allows flexibility in the selection of the best casualty transfer system available at the time.

The US evacuation of a UK casualty to Germany exemplified the success of this arrangement, and the professional skills of the Coalition medical teams, resulting in a highly successful outcome.'

The only reported comment from Soldier X's family comes from MaryAnn Phillips, of Soldiers' Angels at Ramstein. In a message to Michael Yon on his website, she said she had met the young soldier's mother at Regensberg Hospital, where he had regained consciousness and was improving.

She had no idea of the extraordinary lengths hundreds of people had gone to save him.

I told her about some of this,' MaryAnn wrote to Yon. She broke down and couldn't believe all of those people would do all that for my son. It was a very, very moving moment.'

{loadposition user8}



soldier x medical camp germany ]]>Michael Yon - Online Magazine
First shared by - phillip
syndication+ 0 | Search 1 | Shares 1

Shared by phillip
I help support the JPMRC that is mentioned.

By Peter Almond
MailOnline
Last updated at 2:29 AM on 07th March 2010

It was one of the most complex military logistical and medical operations ever undertaken and it saved the life of a young British soldier critically injured in Afghanistan.

It involved hundreds of doctors, air and ground crews of several nations, travelling many thousands of miles, revolutionary and experimental medical equipment, several planes and helicopters and communications between three continents and cost millions of pounds.

For months, details of the massive operation to save one man's life have been shrouded in secrecy. The injured soldier was not shot by the Taliban but was almost certainly wounded accidentally at his camp near Sangin in Helmand province in late July last year.

It is understood that Soldier X he is not being identified at the request of his family was not wearing body armour at the time. The Ministry of Defence has declined to offer any explanation.

The respected American journalist Michael Yon, himself a former US special forces soldier, reported on his blog that he heard the shot and saw a flurry of activity and a medical evacuation helicopter taking Soldier X away.

Then began a most incredible effort to save his life.

Soldier X had been shot in the abdomen and chest, losing his right lung and damaging his liver, according to the US military Stars And Stripes newspaper. Another American military report said his blood supply was replaced more than ten times, and that he was transfused with 75 units of blood and another 75 units of platelets.

He was alive but only just. He needed specialist equipment to do what his lungs could not: provide oxygen to his blood and remove the carbon dioxide built up in its passage through his body. He needed an artificial lung and intensive care within hours. Such equipment was available at hospitals in Britain, nearly 4,000 miles away, but Soldier X would almost certainly die on the long flight.

He needed a portable, low-pressure artificial lung and the Americans offered to help. But the bureaucracy of moving from the British to the American military system meant that valuable time was being lost.

More...

* Major accuses Brown of using troops as a 'party political prop' as PM announces 100m of new equipment on surprise Afghan visit

Contacted by a quick-thinking British doctor at Camp Bastion, Mr Yon sent an urgent email to a group of American civilian volunteers called Soldiers' Angels near Ramstein Air Base in Germany, where most American casualties from Iraq and Afghanistan are initially sent.

The volunteers, founded by the great-niece of General George S. Patton, alerted the US Army's nearby Landstuhl Regional Medical Center's Acute Lung Rescue Team, which specialises in going straight to the aid of soldiers with severe lung problems.

And within an hour, the team was in touch with doctors at the nearby University of Regensberg who had access to a revolutionary portable artificial lung called a Novalung. The still experimental German-made machine takes over much of the job of circulating blood, filling it with oxygen and filtering out the carbon dioxide without the use of the mechanical pumps in the older Extra Corporeal Membrane Oxygenation (ECMO) machines, which have been known to cause damage to a patient by forcing the blood around the body.

Novalung is powered by the patient's own heartbeat at a lower pressure, and has been used by the Landstuhl team several times, even though it has yet to be formally accepted into general use by either Germany or Britain.

It had never been used on a patient in transit, however. Soldier X would be the first to use it on his flight back to Germany.

With time running out, and Soldier X needing specialist attention immediately, a call was made from Camp Bastion to the US-led Combined Air and Space Operations Center at al Udeid Air Base in Qatar, where all military aircraft movements in and around Afghanistan are controlled.

Within minutes, the Joint Patient Movement Requirements Centre there identified a US C-130 Hercules at Kabul that could fly pulmonary specialists immediately to Camp Bastion.

At the same time, the 618th Tanker Airlift Control Centre at Scott Air Force Base in Illinois was alerted to co-ordinate the move of the Landstuhl team with the Novalung from Germany to Camp Bastion and back.

We received the call on our operations floor to airlift the British soldier from Afghanistan to Germany and immediately did what we could to make it happen,' said Colonel John Martins, the 618th TACC director of operations, who led co-ordination efforts for the mission.

It was a complex move. Not only did we have to find a plane and aircrew to fly the patient out of Sangin, but also we had to find another plane and crew to get the right medical personnel and equipment into Afghanistan because we needed specialised medical teams to care for the patient in-flight.'

At Ramstein, a giant US C-17 Globemaster loaded with cargo for Iraq was quickly reassigned to take the Novalung team to Afghanistan and within six hours it was airborne and on its way, via a stop for more medical equipment at Bagram, Kabul.

Once on the ground at Camp Bastion, however, the aircrew found that the six hours it would take to prepare Soldier X for the flight back meant they would run out of permissible flying hours. Another aircrew would be needed while they flew back to Germany with several more wounded soldiers.

A second C-17 was urgently reassigned at Camp Bastion, while the Novalung was carefully connected to the blood vessels of Soldier X's legs.

Eight hours later, and within 22 hours of receiving the call for help, the US Air Force had moved Soldier X from a combat zone on one continent to the medical safety of another.

At Ramstein, the Germans took over Soldier X's care. A civilian Lifebird medevac helicopter was on hand to fly him to Regensberg for more operations.

Some time later, Soldier X was flown back to specialist care in England and is believed to be continuing his recovery.

The only official response from the MoD about the case has come in a statement from Surgeon Rear Admiral Lionel Jarvis, assistant chief of defence staff (health), which said: The current Coalition operation in Afghanistan allows flexibility in the selection of the best casualty transfer system available at the time.

The US evacuation of a UK casualty to Germany exemplified the success of this arrangement, and the professional skills of the Coalition medical teams, resulting in a highly successful outcome.'

The only reported comment from Soldier X's family comes from MaryAnn Phillips, of Soldiers' Angels at Ramstein. In a message to Michael Yon on his website, she said she had met the young soldier's mother at Regensberg Hospital, where he had regained consciousness and was improving.

She had no idea of the extraordinary lengths hundreds of people had gone to save him.

I told her about some of this,' MaryAnn wrote to Yon. She broke down and couldn't believe all of those people would do all that for my son. It was a very, very moving moment.'

{loadposition user8}



soldier x medical camp germany ]]> Sun, 07 Mar 2010 11:05:17 -0500 30:00 tag:filome.com,7 Monkey See: Aquaman! http://www.aquamanshrine.com/2010/02/monkey-see-aquaman.html Shared item The Aquaman Shrine
First shared by - Clay_Fernald
syndication+ 0 | Search 1 | Shares 1


On Wednesday 2/17, Aquaman was the subject of a funny, irreverent--yet exhaustively-accurate--blogpost by Glen Weldon over on NPR's pop culture "Monkey See" blog.

Glen really captures some of the extreme ups and downs of being an Aquaman fan, I recommend you all head on over there and read the whole piece, its a lot of fun. (maybe NPR should do a radio version of the piece? Hint, hint)

This article was pointed out to me by our newest member of F.O.A.M., Brent Almond (beating a tidal wave of FOAMers by about ten minutes!). Thanks Brent, and welcome to F.O.A.M.!



aquaman npr glen f monkey ]]>The Aquaman Shrine
First shared by - Clay_Fernald
syndication+ 0 | Search 1 | Shares 1


On Wednesday 2/17, Aquaman was the subject of a funny, irreverent--yet exhaustively-accurate--blogpost by Glen Weldon over on NPR's pop culture "Monkey See" blog.

Glen really captures some of the extreme ups and downs of being an Aquaman fan, I recommend you all head on over there and read the whole piece, its a lot of fun. (maybe NPR should do a radio version of the piece? Hint, hint)

This article was pointed out to me by our newest member of F.O.A.M., Brent Almond (beating a tidal wave of FOAMers by about ten minutes!). Thanks Brent, and welcome to F.O.A.M.!



aquaman npr glen f monkey ]]> Fri, 19 Feb 2010 01:22:15 -0500 30:00 tag:filome.com,8 How to Make Almond Milk at Home [Beverages] http://feeds.gawker.com/~r/lifehacker/full/~3/TK4CueDgxAU/how-to-make-almond-milk-at-home Shared item Lifehacker
First shared by - Austin_Beer
syndication+ 0 | Search 1 | Shares 1

Chances are, even if you like your milk to come exclusively from cows, you know someone with lactose issues. Almond milk is a healthy alternative, and DIY web site Instructables shows you how to make it in your own kitchen.

Almonds are one of the healthiest nuts you can eat, but commercial almond milk is sadly more water than it is almond. By making your own, you control the ratio of nuts to water used in the process. Besides saving the energy required to produce, pack, and ship the product to your local grocer, you'll be saving a little cash too. If you've never tried it, it's a fantastic treat to a shake or smoothie with more nutrients to do a body good.

Fresh raw almond milk is delicious, healthy, unprocessed, and economical. There is no waste, no unrecyclable plastic-lined tetra-pak boxes or cartons to put in landfills and drink BPA out of, and this tastes much, much better than storebought. The resulting almond meal is a free bonus, useful in cookies, crumb crusts, porridge, granolas, or in lieu of bread crumbs in stuffings and dressings, breaded crusts, etc.

Hit up Instructables to read the full tutorial and check out the small ingredient list which is simply, water and almonds. Are you an almond milk fan? How about soy or rice milk? Sound off in the comments.

How To Milk An Almond [Instructables]




almond milk water instructables nuts ]]>Lifehacker
First shared by - Austin_Beer
syndication+ 0 | Search 1 | Shares 1

Chances are, even if you like your milk to come exclusively from cows, you know someone with lactose issues. Almond milk is a healthy alternative, and DIY web site Instructables shows you how to make it in your own kitchen.

Almonds are one of the healthiest nuts you can eat, but commercial almond milk is sadly more water than it is almond. By making your own, you control the ratio of nuts to water used in the process. Besides saving the energy required to produce, pack, and ship the product to your local grocer, you'll be saving a little cash too. If you've never tried it, it's a fantastic treat to a shake or smoothie with more nutrients to do a body good.

Fresh raw almond milk is delicious, healthy, unprocessed, and economical. There is no waste, no unrecyclable plastic-lined tetra-pak boxes or cartons to put in landfills and drink BPA out of, and this tastes much, much better than storebought. The resulting almond meal is a free bonus, useful in cookies, crumb crusts, porridge, granolas, or in lieu of bread crumbs in stuffings and dressings, breaded crusts, etc.

Hit up Instructables to read the full tutorial and check out the small ingredient list which is simply, water and almonds. Are you an almond milk fan? How about soy or rice milk? Sound off in the comments.

How To Milk An Almond [Instructables]




almond milk water instructables nuts ]]> Thu, 11 Feb 2010 21:41:53 -0500 30:00 tag:filome.com,9 Tangerine Mini Tart http://feedproxy.google.com/~r/vegalicious/tbXm/~3/tp33v9JZ1K8/ Shared item vegalicious recipes
First shared by - tamihania
syndication+ 0 | Search 1 | Shares 1

These light pastries were very nice. They're easy to make and make a lovely treat on a cold winter's day.

Serving Size: 2

Ingredients:

  • 4 tangerines
  • 3 sheets frozen vegan puff pastry, thawed
  • cinnamon
  • allspice
  • 1 tsp. cornstarch
  • 2 Tbs. ground almonds (optional)

Directions:

  1. Squeeze 2 of the tangerines for the juice.
  2. Place in a small saucepan to heat.
  3. Add the cinnamon and allspice.
  4. Blend in the corn starch and turn on the heat.
  5. Stir the mixture o make sure it does not scorch.
  6. When the juice has become thick and clear , remove from the hat and allow to cool.
  7. Preheat the oven to 220 C / 428 F or according to instructions o the pastry package.
  8. Thaw 3 sheets of puff pastry.
  9. Place 2 sheets on a cookie sheet prepared with baking parchment.
  10. Slice 8 thin strips from the 3rd piece of puff pastry.
  11. Put a thin strip of water on each of the 4 edges of the 2 pastries on the cookie sheet and place 1 strip along each side, making each edge of the pastries slightly higher.
  12. Prick the bottom of the pastries with a fork so that they do not swell up.
  13. Carefully peel the other 2 tangerines, and using a sharp knife gently slice through the tangerines to make 4 slices from each tangerine.
  14. Place a small amount of the tangerine sauce on the bottom of each pastry.
  15. Sprinkle 1 tablespoon of ground almonds over the sauce and top with the 4 slices of tangerine.
  16. Bake in the oven for 15-18 minutes or until the edges are puffed and lightly golden.
  17. Optionally sprinkle powdered sugar before serving.


pastry tangerines tangerine pastries sheets ]]>vegalicious recipes
First shared by - tamihania
syndication+ 0 | Search 1 | Shares 1

These light pastries were very nice. They're easy to make and make a lovely treat on a cold winter's day.

Serving Size: 2

Ingredients:

  • 4 tangerines
  • 3 sheets frozen vegan puff pastry, thawed
  • cinnamon
  • allspice
  • 1 tsp. cornstarch
  • 2 Tbs. ground almonds (optional)

Directions:

  1. Squeeze 2 of the tangerines for the juice.
  2. Place in a small saucepan to heat.
  3. Add the cinnamon and allspice.
  4. Blend in the corn starch and turn on the heat.
  5. Stir the mixture o make sure it does not scorch.
  6. When the juice has become thick and clear , remove from the hat and allow to cool.
  7. Preheat the oven to 220 C / 428 F or according to instructions o the pastry package.
  8. Thaw 3 sheets of puff pastry.
  9. Place 2 sheets on a cookie sheet prepared with baking parchment.
  10. Slice 8 thin strips from the 3rd piece of puff pastry.
  11. Put a thin strip of water on each of the 4 edges of the 2 pastries on the cookie sheet and place 1 strip along each side, making each edge of the pastries slightly higher.
  12. Prick the bottom of the pastries with a fork so that they do not swell up.
  13. Carefully peel the other 2 tangerines, and using a sharp knife gently slice through the tangerines to make 4 slices from each tangerine.
  14. Place a small amount of the tangerine sauce on the bottom of each pastry.
  15. Sprinkle 1 tablespoon of ground almonds over the sauce and top with the 4 slices of tangerine.
  16. Bake in the oven for 15-18 minutes or until the edges are puffed and lightly golden.
  17. Optionally sprinkle powdered sugar before serving.


pastry tangerines tangerine pastries sheets ]]> Thu, 28 Jan 2010 12:20:52 -0500 30:00 tag:filome.com,10 Welcoming 2010 L'anne 2010 http://www.latartinegourmande.com/2010/01/02/rose-teacakes-2010/ Shared item La Tartine Gourmande
First shared by - tamihania
syndication+ 0 | Search 1 | Shares 1

Vanilla-flavored almond and quinoa rose teacakes

The day started in the kitchen with aromas of finely sliced apples sauted in butter and brown sugar; warm oatmeal and toasted almonds; and quinoa waffles dusted with a cloud of confectioner's sugar. There were pots of green and Roibos teas on the table, and Taken by Trees was playing on our stereo. Lulu was sitting in her high chair at the head of the table with one of us on either side, looking happywho wouldn't, really, after sleeping for a solid twelve hours? Breakfast to start the new year.

It looked promising.

I am not sure whether I've yet realized the good things that 2009 gave us. The most overwhelming one being a healthy happy daughter that is bringing an incomparable joy, allowing us to look at details of life that we wouldn't see otherwise, were she not here. Of course, it's been crazy and messy and challenging at times; in the early months of 2009, we missed sleep. Some days, I even cried when I felt too exhaustedespecially missing to have our families living nearby. There were moments when we felt excited and slap happy. One friend once said when he spoke about this early time when a baby enters a couple's life that it's as if you are divorced from reality.

Oh yes!

I know we are extremely lucky, though. We've come out of the first year of Lulu's life feeling stronger and happier.

Closer.

In 2009, one of my biggest challenges, too, was to balance raising our baby and writing my cookbook. Despite days that always seemed too short, naps that were too scarce, I don't know how I managed but I've never lost my appetite to cook. I've never stopped to want to cook. I don't think there was a single day passing without something being made in the kitchen. Without my hands touching and preparing food. Whether it being a hard boiled egg, a grilled sandwich P. who is mastering the art beautifully taught me how or a more time-involved meal with Osso Bucco and Milanese risotto. Always baking a cake. Or having friends coming over for dinner. Despite the house looking untidy. And baskets of laundry waiting in the corner of the bedroom.

Life's been full. Rewarding. Without any doubt, 2009 has been the most intense and fulfilling year of my life. Turning forty has felt enriching. I feel blessed to be able to continue to feed my passion to create foods that I believe inthat we love.

Like these rose-shaped teacakes.

I made them yesterday after we returned from an early walk to the park, to enjoy the freshly fallen snow. They made the house smell delicious and sweet. Homey. They were moist with a subtle taste of almond, quinoa and vanilla combined, enhanced with delicate Fleur de sel. We ate them while sitting on the wooden floor to build tall Lego towers with Luluwho joyfully and swiftly knocked them down as soon as they were up, hoping to continue the journey we've now started.

Better and fuller.

Healthy and happy.

A toast to all of you for a wonderful New Year ahead, with delicious foods!

I never want to forget that life is beautiful.

Bonne anne!

Vanilla flavored-almond and quinoa rose teacakes

(For 7 to 8 cakes (The rose-shaped muffin mold can be found here)

You need:

  • 6 tablespoons soft unsalted butter + more for molds
  • 2 eggs
  • 1/3 cup almond meal
  • 1/3 cup quinoa flour
  • 1/3 cup white rice flour
  • 1/2 cup blond cane sugar
  • 1/3 cup plain yogurt
  • 1 teaspoon baking powder
  • 1/4 teaspoon Fleur de sel
  • 1 teaspoon pure vanilla extract
  • Confectioner's sugar, to serve

Steps:

  • Preheat your oven at 350 F.
  • Butter your molds generously.
  • In a bowl, mix the flours, baking powder and Fleur de sel; set aside.
  • In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugar. Add the eggs, one after the other, waiting until the first one is well incorporated before adding the second.
  • Stir in the yogurt and vanilla.
  • Add the dry ingredients and mix until homogeneous.
  • Fill the molds 3/4 full and bake the teacakes for about 20 to 25 minutes, or until the blade of a sharp knife inserted in the middle of the cakes comes out dry. Let cool for 10 minutes before unmolding, leaving them to completely cool on a rack.
  • To serve, dust with confectioner's sugar.
Share and Enjoy:



life sugar vanilla cup quinoa ]]>La Tartine Gourmande
First shared by - tamihania
syndication+ 0 | Search 1 | Shares 1

Vanilla-flavored almond and quinoa rose teacakes

The day started in the kitchen with aromas of finely sliced apples sauted in butter and brown sugar; warm oatmeal and toasted almonds; and quinoa waffles dusted with a cloud of confectioner's sugar. There were pots of green and Roibos teas on the table, and Taken by Trees was playing on our stereo. Lulu was sitting in her high chair at the head of the table with one of us on either side, looking happywho wouldn't, really, after sleeping for a solid twelve hours? Breakfast to start the new year.

It looked promising.

I am not sure whether I've yet realized the good things that 2009 gave us. The most overwhelming one being a healthy happy daughter that is bringing an incomparable joy, allowing us to look at details of life that we wouldn't see otherwise, were she not here. Of course, it's been crazy and messy and challenging at times; in the early months of 2009, we missed sleep. Some days, I even cried when I felt too exhaustedespecially missing to have our families living nearby. There were moments when we felt excited and slap happy. One friend once said when he spoke about this early time when a baby enters a couple's life that it's as if you are divorced from reality.

Oh yes!

I know we are extremely lucky, though. We've come out of the first year of Lulu's life feeling stronger and happier.

Closer.

In 2009, one of my biggest challenges, too, was to balance raising our baby and writing my cookbook. Despite days that always seemed too short, naps that were too scarce, I don't know how I managed but I've never lost my appetite to cook. I've never stopped to want to cook. I don't think there was a single day passing without something being made in the kitchen. Without my hands touching and preparing food. Whether it being a hard boiled egg, a grilled sandwich P. who is mastering the art beautifully taught me how or a more time-involved meal with Osso Bucco and Milanese risotto. Always baking a cake. Or having friends coming over for dinner. Despite the house looking untidy. And baskets of laundry waiting in the corner of the bedroom.

Life's been full. Rewarding. Without any doubt, 2009 has been the most intense and fulfilling year of my life. Turning forty has felt enriching. I feel blessed to be able to continue to feed my passion to create foods that I believe inthat we love.

Like these rose-shaped teacakes.

I made them yesterday after we returned from an early walk to the park, to enjoy the freshly fallen snow. They made the house smell delicious and sweet. Homey. They were moist with a subtle taste of almond, quinoa and vanilla combined, enhanced with delicate Fleur de sel. We ate them while sitting on the wooden floor to build tall Lego towers with Luluwho joyfully and swiftly knocked them down as soon as they were up, hoping to continue the journey we've now started.

Better and fuller.

Healthy and happy.

A toast to all of you for a wonderful New Year ahead, with delicious foods!

I never want to forget that life is beautiful.

Bonne anne!

Vanilla flavored-almond and quinoa rose teacakes

(For 7 to 8 cakes (The rose-shaped muffin mold can be found here)

You need:

  • 6 tablespoons soft unsalted butter + more for molds
  • 2 eggs
  • 1/3 cup almond meal
  • 1/3 cup quinoa flour
  • 1/3 cup white rice flour
  • 1/2 cup blond cane sugar
  • 1/3 cup plain yogurt
  • 1 teaspoon baking powder
  • 1/4 teaspoon Fleur de sel
  • 1 teaspoon pure vanilla extract
  • Confectioner's sugar, to serve

Steps:

  • Preheat your oven at 350 F.
  • Butter your molds generously.
  • In a bowl, mix the flours, baking powder and Fleur de sel; set aside.
  • In the bowl of a stand mixer fitted with the paddle, cream the butter with the sugar. Add the eggs, one after the other, waiting until the first one is well incorporated before adding the second.
  • Stir in the yogurt and vanilla.
  • Add the dry ingredients and mix until homogeneous.
  • Fill the molds 3/4 full and bake the teacakes for about 20 to 25 minutes, or until the blade of a sharp knife inserted in the middle of the cakes comes out dry. Let cool for 10 minutes before unmolding, leaving them to completely cool on a rack.
  • To serve, dust with confectioner's sugar.
Share and Enjoy:



life sugar vanilla cup quinoa ]]> Sun, 03 Jan 2010 18:01:58 -0500 30:00 tag:filome.com,11 Nectar of the Gods? http://bittersweetblog.wordpress.com/2009/11/06/nectar-of-the-gods/ Shared item BitterSweet
First shared by - tamihania
syndication+ 3 | Search 1 | Shares 1


These days, everybody wants to have their sweets and eat less sugar, too. Demonized as pure granulated nutritional evil, and even pinned as a leading cause for America's obesity explosion, it's no wonder that many people are avoiding the white stuff like the plague, treating it more like poison than edible ingredient. For the record, I have no problem with sugar, as evidenced by many of my recipes. Treated with respect and consumed in moderation, just like anything else, I see nothing inherently wrong with it, and its unique crystalline structure gives so many desserts their stellar texture and flavor.

That said, what works for me may very well sound like madness for others, and of course my perspective isn't appropriate for the estimated 24 million diabetics in the US alone. For so many of them, agave has been like manna from heaven, clocking in much lower on the glycemic index than any other traditional sweetener, in addition to being more potent in small quantities than white sugar. Although not necessarily suitable for all, it's been quickly adopted as the poster child of natural, low-impact sweeteners.

Even beyond the light and amber variants, it turns out that not all agave is the same, as I had originally thought. When I was contacted by a representative from Xagave, I wondered what could possibly be so special about this common ingredient, but it turns out that this particular nectar really does have a leg up on the competition. 100% raw and organic, it has a remarkably clean, uncloying taste, especially perfect for mixing into drinks. Plus, unlike any other brand I've found so far, Xagave had a bit of fiber- A nice little bonus for such a simple syrup!

When it came time to make my Nana's birthday dessert, I didn't hesitate to reach for this bottle, knowing that it would be the only appropriate option, as she must watch her sugar intake. Although not quite a traditional birthday cake, she claimed to thoroughly enjoy it, and that's what really counted at the end of the day.

Swimming in a pool of lightly spiced cinnamon caramel, each individual round of cake is redolent with almond flavor, snaking in the periodic toothsome pop of roasted chestnuts, Lightened with a creamy swirl of unsweetened whipped coconut creme, and finished off with one whole candied chestnut, the whole plate is an elegant celebration of honest, simple ingredients, with not a speck of white sugar in sight.

Now, it does call for a whole lot of agave But really, you must try this recipe, and I'd love to help you out. So generously provided by Xagave, I will be giving away one big 18-ounce bottle of the sticky stuff! To enter to win, just leave me a comment telling me about your favorite use for agave- Recipes, though they won't improve your chances of winning, are highly encouraged! Make sure you leave your name and a valid email address, and get your comment in by midnight, November 9th. The winner will be announced shortly after.

Almond Chestnut Cake

2 Cups Plain, Unsweetened Soymilk
1 Cup Light Agave Nectar
1/2 Cup Canola Oil
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract
2 Cups Almond Meal
3 Cups White Whole Wheat Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
1 Cup Chopped Cooked Chestnuts

Preheat your oven to 350 degrees, and lightly grease a 10 x 15-inch baking dish.

In a medium bowl, whisk together the soymilk, agave, oil, vinegar, and both extracts so that everything is thoroughly combined. Set aside.

In a separate, large bowl, sift together the almond meal and flour, and stir in the baking powder and soda, salt, and cinnamon. Add the chestnuts, and toss to coat with the dry goods so that they don't all sink to the bottom of your cake. Pour the wet mixture into the dry, and stir just enough to bring the batter together, without any big lumps (aside from the chestnuts, of course.) Pour the batter into your prepared pan and spread it out evenly into the corners, smoothing down the top with a spatula. Bake for 30 35 minutes until golden brown on top and a toothpick inserted into the center comes out clean.

Let cool completely before cutting into approximately 1 1/2 2-inch wide rounds (you can use a cookie cutter or even a drinking glass as a template to cut around.) Have yourself a little snack with the scraps, because there's still plenty of work to be done before the whole plate is finished! Alternately, you could just cut it into squares if you don't want it to be so fussy.

Cinnamon Agave Caramel Sauce

1 1/2 Cup Light Agave Nectar
1/2 Cup Coconut Milk
2 Tablespoons Coconut Oil, Melted
1/2 Teaspoon Ground Cinnamon
Pinch Salt
1/2 Teaspoon Vanilla Extract

Combine everything but the vanilla in a medium sauce pan with high sides, and set over moderate heat. Cook for approximately 20 minutes, swirling the pan occasionally to mix, until the mixture turns a deep amber brown and thickens significantly. Turn off the heat once you've caramelized the agave sufficiently, and stir in the vanilla. Either serve immediately, or pour into an air-tight jar for storage. If you plan on holding it for a while or refrigerating it, you will need to heat the sauce before serving, as it will solidify when chilled.

Candied Chestnuts

8 Ounces Whole Chestnuts
1/2 Cup Agave

Place both the agave and chestnuts in a medium sauce plan and place over moderate heat. Stir every few minutes, and cook until there's no longer a pool of agave on the bottom of the pan (it should caramelize and adhere to the chestnuts for the most part.) It may threaten to burn, so keep a close eye on the mixture and don't leave it unattended. Pour the chestnuts onto a baking sheet, silpat, or piece of parchment paper to let cool. They will probably remain soft and sticky on the outside, so handle with care.

Coconut Creme

1 25-Ounce Can Coconut Milk

Chill the can of coconut milk thoroughly before begin. When you're ready to serve the cakes, pull it out of the fridge, but do not shake. Carefully remove the top so that you don't disturb the contents of the can, and skim off all the thick white creme on top. Place it in the bowl of your stand mixer, and whip on high for 3 6 minutes, until fluffy liked whipped creme. Transfer to a piping bag.

To assemble, set one round of cake on a plate (ideally with a rim or lip around the edge to contain the caramel) and spoon about 1 2 tablespoons of caramel on the bottom of the plate around it; a little goes a long way. Pipe the coconut creme to cover the top of the cake, but don't mound it up like a cupcake, because you'll run out too quickly. Finally, place one perfect chestnuts on top, in the very center.

Makes 15 16 Servings

Printable Recipe



agave chestnuts teaspoon coconut whole ]]>BitterSweet
First shared by - tamihania
syndication+ 3 | Search 1 | Shares 1


These days, everybody wants to have their sweets and eat less sugar, too. Demonized as pure granulated nutritional evil, and even pinned as a leading cause for America's obesity explosion, it's no wonder that many people are avoiding the white stuff like the plague, treating it more like poison than edible ingredient. For the record, I have no problem with sugar, as evidenced by many of my recipes. Treated with respect and consumed in moderation, just like anything else, I see nothing inherently wrong with it, and its unique crystalline structure gives so many desserts their stellar texture and flavor.

That said, what works for me may very well sound like madness for others, and of course my perspective isn't appropriate for the estimated 24 million diabetics in the US alone. For so many of them, agave has been like manna from heaven, clocking in much lower on the glycemic index than any other traditional sweetener, in addition to being more potent in small quantities than white sugar. Although not necessarily suitable for all, it's been quickly adopted as the poster child of natural, low-impact sweeteners.

Even beyond the light and amber variants, it turns out that not all agave is the same, as I had originally thought. When I was contacted by a representative from Xagave, I wondered what could possibly be so special about this common ingredient, but it turns out that this particular nectar really does have a leg up on the competition. 100% raw and organic, it has a remarkably clean, uncloying taste, especially perfect for mixing into drinks. Plus, unlike any other brand I've found so far, Xagave had a bit of fiber- A nice little bonus for such a simple syrup!

When it came time to make my Nana's birthday dessert, I didn't hesitate to reach for this bottle, knowing that it would be the only appropriate option, as she must watch her sugar intake. Although not quite a traditional birthday cake, she claimed to thoroughly enjoy it, and that's what really counted at the end of the day.

Swimming in a pool of lightly spiced cinnamon caramel, each individual round of cake is redolent with almond flavor, snaking in the periodic toothsome pop of roasted chestnuts, Lightened with a creamy swirl of unsweetened whipped coconut creme, and finished off with one whole candied chestnut, the whole plate is an elegant celebration of honest, simple ingredients, with not a speck of white sugar in sight.

Now, it does call for a whole lot of agave But really, you must try this recipe, and I'd love to help you out. So generously provided by Xagave, I will be giving away one big 18-ounce bottle of the sticky stuff! To enter to win, just leave me a comment telling me about your favorite use for agave- Recipes, though they won't improve your chances of winning, are highly encouraged! Make sure you leave your name and a valid email address, and get your comment in by midnight, November 9th. The winner will be announced shortly after.

Almond Chestnut Cake

2 Cups Plain, Unsweetened Soymilk
1 Cup Light Agave Nectar
1/2 Cup Canola Oil
1 Tablespoon Apple Cider Vinegar
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract
2 Cups Almond Meal
3 Cups White Whole Wheat Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cinnamon
1 Cup Chopped Cooked Chestnuts

Preheat your oven to 350 degrees, and lightly grease a 10 x 15-inch baking dish.

In a medium bowl, whisk together the soymilk, agave, oil, vinegar, and both extracts so that everything is thoroughly combined. Set aside.

In a separate, large bowl, sift together the almond meal and flour, and stir in the baking powder and soda, salt, and cinnamon. Add the chestnuts, and toss to coat with the dry goods so that they don't all sink to the bottom of your cake. Pour the wet mixture into the dry, and stir just enough to bring the batter together, without any big lumps (aside from the chestnuts, of course.) Pour the batter into your prepared pan and spread it out evenly into the corners, smoothing down the top with a spatula. Bake for 30 35 minutes until golden brown on top and a toothpick inserted into the center comes out clean.

Let cool completely before cutting into approximately 1 1/2 2-inch wide rounds (you can use a cookie cutter or even a drinking glass as a template to cut around.) Have yourself a little snack with the scraps, because there's still plenty of work to be done before the whole plate is finished! Alternately, you could just cut it into squares if you don't want it to be so fussy.

Cinnamon Agave Caramel Sauce

1 1/2 Cup Light Agave Nectar
1/2 Cup Coconut Milk
2 Tablespoons Coconut Oil, Melted
1/2 Teaspoon Ground Cinnamon
Pinch Salt
1/2 Teaspoon Vanilla Extract

Combine everything but the vanilla in a medium sauce pan with high sides, and set over moderate heat. Cook for approximately 20 minutes, swirling the pan occasionally to mix, until the mixture turns a deep amber brown and thickens significantly. Turn off the heat once you've caramelized the agave sufficiently, and stir in the vanilla. Either serve immediately, or pour into an air-tight jar for storage. If you plan on holding it for a while or refrigerating it, you will need to heat the sauce before serving, as it will solidify when chilled.

Candied Chestnuts

8 Ounces Whole Chestnuts
1/2 Cup Agave

Place both the agave and chestnuts in a medium sauce plan and place over moderate heat. Stir every few minutes, and cook until there's no longer a pool of agave on the bottom of the pan (it should caramelize and adhere to the chestnuts for the most part.) It may threaten to burn, so keep a close eye on the mixture and don't leave it unattended. Pour the chestnuts onto a baking sheet, silpat, or piece of parchment paper to let cool. They will probably remain soft and sticky on the outside, so handle with care.

Coconut Creme

1 25-Ounce Can Coconut Milk

Chill the can of coconut milk thoroughly before begin. When you're ready to serve the cakes, pull it out of the fridge, but do not shake. Carefully remove the top so that you don't disturb the contents of the can, and skim off all the thick white creme on top. Place it in the bowl of your stand mixer, and whip on high for 3 6 minutes, until fluffy liked whipped creme. Transfer to a piping bag.

To assemble, set one round of cake on a plate (ideally with a rim or lip around the edge to contain the caramel) and spoon about 1 2 tablespoons of caramel on the bottom of the plate around it; a little goes a long way. Pipe the coconut creme to cover the top of the cake, but don't mound it up like a cupcake, because you'll run out too quickly. Finally, place one perfect chestnuts on top, in the very center.

Makes 15 16 Servings

Printable Recipe



agave chestnuts teaspoon coconut whole ]]> Fri, 06 Nov 2009 15:08:35 -0500 30:00 tag:filome.com,12 Cranberry harvest in New England http://www.latartinegourmande.com/2009/10/12/cranberry-harvest-in-new-england/ Shared item La Tartine Gourmande
First shared by - Mariela
syndication+ 7 | Search 1 | Shares 1

My friend R. and I were chatting about food while cleaning up in the kitchen after dinner. Then, I told him: Tu sais, a fait des annes que je veux voir la rcolte des canneberges, (You know, it's been years since I wanted to see the harvest of cranberries).

Ah bon ? he exclaimed, surprised.

I looked at him. He became quiet. He's thinking, I thought. I could see it. He's cooking something!

I think I can help, he said, with a glorious smile lighting his face.

It's one of the many nice things I like about R. The fact that he's ttu comme une mule (stubborn like a mule), persistent did I say before that he's a medical doctor? and that he's always enthusiastic about anything that's in relation with food. We're friends because of that too.

A few days after we talked, he emailed me.

C'est fait! (Done!) he wrote.You're all set. Going to visit a cranberry bog.

How did you do it? I wrote back.

I know people, he had casually added.

What he actually meant was that he had written to a friend working at Ocean Spray, and one thing leading to another, he managed to plan the visit to a cranberry farm for me.

He might not have known it, but that simple thing made me really happy!

On Thursday, we woke up to a bright sunny day. That's really lucky! I thought. It had rained the entire day before.

Lulu, on va voir des champs de canneberges** aujourd'hui, (Lulu, we'll see cranberry bogs today,) I told her as I was slipping a cozy jacket and a warm hat over her head. It might be windy on the bog, Jennifer, our guide, had warned me. Bring layers!

My friend E. was going to come with me. While waiting for her, I ate one bowl, or rather two, of warm spicy sweet potato and butternut squash soup to keep my energy up, and I packed a few hard-boiled eggs and an avocado comt sandwich along with Lulu's lunch, cumin-flavored mashed vegetables and stewed peaches I had prepared for her. I knew it was going to be a beautiful day.

** Perhaps the right term is cannebergire, but I like the way words like champs de canneberges sound.

Cranberry and apple crumble

It's hard to know where to start. During the few hours we spent with Jennifer, I learned so much. My eyes were taken by so much beauty as I watched beautiful shades of red coloring the ground generously. Like a happy painting.

It took us forty five minutes to drive south to Carver. As soon as we got out of the car, Lulu looked around swiftly, stared for ten seconds and then started to smile and laugh. I looked around too, and just realized that I wanted to do the same. I was so happy to finally see a cranberry bog in real life!

A tall man with a generous look on his face walked in our direction to greet us. He was Larry, the owner of the farm. With his brother, he started to tell us about the farm and how the harvest takes place. I was all ears. I had my questions ready too.

Cranberries are harvested in various states throughout the United States. Wisconsin is the biggest cranberry supplier, but Massachusetts, Maine, and neighboring states in Canada like Nova Scotia, Qubec and New Brunswick have a fair amount of cranberry growers too. To do well, cranberries need an acidic soil to grow, and a climate that combines cold winters even if they are sensitive to ice and snow and warm summers, just like in New England.

It takes a year for a crop of cranberries to be ready. Ninety percent of the time, the bog remains dry. Then, by mi-September each year, when the cranberries are ripe, the bog is flooded, ready for harvesting. The harvest will then last until about the end of October. It's a cycle that repeats every year, with crops better some years than others.

Many of the farmers believe in Mother Nature, Jennifer said. If a crop is good one year, it's partially because of the weather, of course, but it's also due to what Nature keeps for us, she told me her growers often report.

When the bog is flooded, while under water, the cranberries are still attached to the vine. Harvesters drive across the entire the bog on a machine resembling a tall tractor that detaches the cranberries from the vine. Once this done, the cranberries are gathered in one area to facilitate the harvest (called corralling). They are pumped, washed and then transferred to a truck.

The process is simple and beautiful to watch. Lulu enjoyed it as much as E. and I did.

Do you want to taste a fresh cranberry? Larry said, picking a berry between his big fingers.

Can I?

Sure! he said, laughing.

He took a knife out of his pocket, cut the berry he was holding open and held it to me. I bite in the fruit, not sure what to expect. Wow!, I said, making a face after I swallowed the fruit. It tasted tart. But I liked it. I had to try again. I popped another piece in my mouth. The taste was becoming addictive.

It reminds me of a red currant, I told Larry.

Here! he said, holding large bags of plump cranberries for me to bring home. For some odd reason, they looked much bigger than the ones I was used to seeing in the store.

That's a lot of cranberries, I said, laughing. He responded something, I knew, but I was already lost in thoughts of what I was going to make with my precious freshly harvested fruit.

Cranberry upside down cake

And once we were back home, later that night, the first thing I baked was a cranberry and apple crumble. And I made an upside down cranberry cake and cranberry sauce too, thinking that, somehow, the cranberries looked almost as pretty served on the table as they did when they were floating on their bed of water.

Almost!

Cranberry sauce Cranberry and apple crumble
Cranberry sauce

Makes 1 2/3 cups


You need:

  • 3 cups fresh cranberries (300 g)
  • 2/3 cup blond cane sugar
  • 3/4 cup water
  • 1 stick cinnamon
  • 4 cardamom pods

Steps:

  • In a small pot, bring water and sugar with spices to a simmer, until sugar is dissolved.
  • Add the cranberries and bring to a simmer.
  • Once the berries have burst, cook on low heat, uncovered, for 10 to 15 minutes.
  • Remove from the stove and let cool completely at room temperature. Discard the cardamom pods and cinnamon stick. The sauce thickens as it cools. Store in the fridge. I like to add mine to plain yogurt with granola, even if it's really known as an accompaniment to savory foods.
Cranberry and apple crumble

For 6 servings


You need:

For the fruit:

  • 2 apples
  • 2 cups halved cranberries (200 g)
  • 1/3 cup blond cane sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch


    • For the topping:

  • 1/3 cup buckwheat flour
  • 1/2 cup walnuts
  • Zest of 1 lemon
  • 1/2 cup quinoa flour
  • 1/3 cup almond meal
  • 1/2 cup light brown sugar
  • 7.5 tablespoons butter, at room temperature, diced


You'll have leftovers of topping, which you can store in the fridge for a few days, or freeze for future uses

Steps:

  • Preheat the oven at 350 F and have 6 small ramekins ready. Butter them and set aside.
  • In a bowl, combine the cranberries, apples, sugar, cornstarch and lemon juice. Divide between the ramekins.
  • Chop the walnuts coarsely.
  • To prepare the crumble topping, in a bowl, combine the buckwheat and quinoa flours. Add the almond meal, light brown sugar, walnuts and lemon zest.
  • Add the butter and using the tip of your fingers, work the ingredients together to obtain crumbles.
  • Add on top of the fruit.
  • Bake the crumbles for 30 minutes, or until the fruit is bubbly and the top is golden. Let cool and server lukewarm with plain yogurt.
Share and Enjoy:



cranberry cranberries cup said bog ]]>La Tartine Gourmande
First shared by - Mariela
syndication+ 7 | Search 1 | Shares 1

My friend R. and I were chatting about food while cleaning up in the kitchen after dinner. Then, I told him: Tu sais, a fait des annes que je veux voir la rcolte des canneberges, (You know, it's been years since I wanted to see the harvest of cranberries).

Ah bon ? he exclaimed, surprised.

I looked at him. He became quiet. He's thinking, I thought. I could see it. He's cooking something!

I think I can help, he said, with a glorious smile lighting his face.

It's one of the many nice things I like about R. The fact that he's ttu comme une mule (stubborn like a mule), persistent did I say before that he's a medical doctor? and that he's always enthusiastic about anything that's in relation with food. We're friends because of that too.

A few days after we talked, he emailed me.

C'est fait! (Done!) he wrote.You're all set. Going to visit a cranberry bog.

How did you do it? I wrote back.

I know people, he had casually added.

What he actually meant was that he had written to a friend working at Ocean Spray, and one thing leading to another, he managed to plan the visit to a cranberry farm for me.

He might not have known it, but that simple thing made me really happy!

On Thursday, we woke up to a bright sunny day. That's really lucky! I thought. It had rained the entire day before.

Lulu, on va voir des champs de canneberges** aujourd'hui, (Lulu, we'll see cranberry bogs today,) I told her as I was slipping a cozy jacket and a warm hat over her head. It might be windy on the bog, Jennifer, our guide, had warned me. Bring layers!

My friend E. was going to come with me. While waiting for her, I ate one bowl, or rather two, of warm spicy sweet potato and butternut squash soup to keep my energy up, and I packed a few hard-boiled eggs and an avocado comt sandwich along with Lulu's lunch, cumin-flavored mashed vegetables and stewed peaches I had prepared for her. I knew it was going to be a beautiful day.

** Perhaps the right term is cannebergire, but I like the way words like champs de canneberges sound.

Cranberry and apple crumble

It's hard to know where to start. During the few hours we spent with Jennifer, I learned so much. My eyes were taken by so much beauty as I watched beautiful shades of red coloring the ground generously. Like a happy painting.

It took us forty five minutes to drive south to Carver. As soon as we got out of the car, Lulu looked around swiftly, stared for ten seconds and then started to smile and laugh. I looked around too, and just realized that I wanted to do the same. I was so happy to finally see a cranberry bog in real life!

A tall man with a generous look on his face walked in our direction to greet us. He was Larry, the owner of the farm. With his brother, he started to tell us about the farm and how the harvest takes place. I was all ears. I had my questions ready too.

Cranberries are harvested in various states throughout the United States. Wisconsin is the biggest cranberry supplier, but Massachusetts, Maine, and neighboring states in Canada like Nova Scotia, Qubec and New Brunswick have a fair amount of cranberry growers too. To do well, cranberries need an acidic soil to grow, and a climate that combines cold winters even if they are sensitive to ice and snow and warm summers, just like in New England.

It takes a year for a crop of cranberries to be ready. Ninety percent of the time, the bog remains dry. Then, by mi-September each year, when the cranberries are ripe, the bog is flooded, ready for harvesting. The harvest will then last until about the end of October. It's a cycle that repeats every year, with crops better some years than others.

Many of the farmers believe in Mother Nature, Jennifer said. If a crop is good one year, it's partially because of the weather, of course, but it's also due to what Nature keeps for us, she told me her growers often report.

When the bog is flooded, while under water, the cranberries are still attached to the vine. Harvesters drive across the entire the bog on a machine resembling a tall tractor that detaches the cranberries from the vine. Once this done, the cranberries are gathered in one area to facilitate the harvest (called corralling). They are pumped, washed and then transferred to a truck.

The process is simple and beautiful to watch. Lulu enjoyed it as much as E. and I did.

Do you want to taste a fresh cranberry? Larry said, picking a berry between his big fingers.

Can I?

Sure! he said, laughing.

He took a knife out of his pocket, cut the berry he was holding open and held it to me. I bite in the fruit, not sure what to expect. Wow!, I said, making a face after I swallowed the fruit. It tasted tart. But I liked it. I had to try again. I popped another piece in my mouth. The taste was becoming addictive.

It reminds me of a red currant, I told Larry.

Here! he said, holding large bags of plump cranberries for me to bring home. For some odd reason, they looked much bigger than the ones I was used to seeing in the store.

That's a lot of cranberries, I said, laughing. He responded something, I knew, but I was already lost in thoughts of what I was going to make with my precious freshly harvested fruit.

Cranberry upside down cake

And once we were back home, later that night, the first thing I baked was a cranberry and apple crumble. And I made an upside down cranberry cake and cranberry sauce too, thinking that, somehow, the cranberries looked almost as pretty served on the table as they did when they were floating on their bed of water.

Almost!

Cranberry sauce Cranberry and apple crumble
Cranberry sauce

Makes 1 2/3 cups


You need:

  • 3 cups fresh cranberries (300 g)
  • 2/3 cup blond cane sugar
  • 3/4 cup water
  • 1 stick cinnamon
  • 4 cardamom pods

Steps:

  • In a small pot, bring water and sugar with spices to a simmer, until sugar is dissolved.
  • Add the cranberries and bring to a simmer.
  • Once the berries have burst, cook on low heat, uncovered, for 10 to 15 minutes.
  • Remove from the stove and let cool completely at room temperature. Discard the cardamom pods and cinnamon stick. The sauce thickens as it cools. Store in the fridge. I like to add mine to plain yogurt with granola, even if it's really known as an accompaniment to savory foods.
Cranberry and apple crumble

For 6 servings


You need:

For the fruit:

  • 2 apples
  • 2 cups halved cranberries (200 g)
  • 1/3 cup blond cane sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch


    • For the topping:

  • 1/3 cup buckwheat flour
  • 1/2 cup walnuts
  • Zest of 1 lemon
  • 1/2 cup quinoa flour
  • 1/3 cup almond meal
  • 1/2 cup light brown sugar
  • 7.5 tablespoons butter, at room temperature, diced


You'll have leftovers of topping, which you can store in the fridge for a few days, or freeze for future uses

Steps:

  • Preheat the oven at 350 F and have 6 small ramekins ready. Butter them and set aside.
  • In a bowl, combine the cranberries, apples, sugar, cornstarch and lemon juice. Divide between the ramekins.
  • Chop the walnuts coarsely.
  • To prepare the crumble topping, in a bowl, combine the buckwheat and quinoa flours. Add the almond meal, light brown sugar, walnuts and lemon zest.
  • Add the butter and using the tip of your fingers, work the ingredients together to obtain crumbles.
  • Add on top of the fruit.
  • Bake the crumbles for 30 minutes, or until the fruit is bubbly and the top is golden. Let cool and server lukewarm with plain yogurt.
Share and Enjoy:



cranberry cranberries cup said bog ]]> Tue, 13 Oct 2009 17:56:18 -0400 30:00 tag:filome.com,13 Quinoa with Apricot, Asparagus & Almond | eCurry - The Recipe Blog http://www.ecurry.com/blog/soups-and-salads/salad/quinoa-with-apricot-asparagus-almond/ Shared item www.ecurry.com
First shared by - tamihania
syndication+ 11 | Search 1 | Shares 1

Shared by tamihania
Tasty and healthy :)




Quinoa (pronounced Keen-wah), is used as a whole grain, & has been an ancient food that is cultivated in South American Andes since at least 3,000 B.C. It has been a staple food of the native inhabitants. The ancient Incas called quinoa the mother grain and revered it as sacred. Each year at planting time it was traditional for the Inca leader to plant the first quinoa seed using a solid gold shovel! (Quinoa from Andes, has great information on Quinoa).

Quinoa is actually not a true grain, but a seed of the Chenopodium or Goosefoot plant. It is however treated as a grain & often called little rice. There are 3 varieties available, White- the most common one, Red & Black. These little seeds are great in salads, soups, stews or stir fries.Quinoa rates very high in its nutritional value; as its protein content is very high (12%18%), making it a healthful choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights. (Wiki)



quinoa grain andes considered food ]]>www.ecurry.com
First shared by - tamihania
syndication+ 11 | Search 1 | Shares 1

Shared by tamihania
Tasty and healthy :)




Quinoa (pronounced Keen-wah), is used as a whole grain, & has been an ancient food that is cultivated in South American Andes since at least 3,000 B.C. It has been a staple food of the native inhabitants. The ancient Incas called quinoa the mother grain and revered it as sacred. Each year at planting time it was traditional for the Inca leader to plant the first quinoa seed using a solid gold shovel! (Quinoa from Andes, has great information on Quinoa).

Quinoa is actually not a true grain, but a seed of the Chenopodium or Goosefoot plant. It is however treated as a grain & often called little rice. There are 3 varieties available, White- the most common one, Red & Black. These little seeds are great in salads, soups, stews or stir fries.Quinoa rates very high in its nutritional value; as its protein content is very high (12%18%), making it a healthful choice for vegetarians and vegans. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights. (Wiki)



quinoa grain andes considered food ]]> Mon, 14 Sep 2009 18:32:26 -0400 30:00 tag:filome.com,14 Mini Broccoli Quiches http://feedproxy.google.com/~r/vegalicious/tbXm/~3/7IxiXS1UZcc/ Shared item vegalicious recipes
First shared by - tamihania
syndication+ 66 | Search 1 | Shares 1

We enjoyed these yummy quiches as our main meal tonight. They would also work well for a brunch. The batter is the same as for the Spanish omelet.

Yield: 6 mini quiches

Ingredients:

  • 6 squares frozen ?hearty puff pastry?, thawed
  • 1 onion, minced
  • 4 cups broccoli, washed, cut in florets
  • 1/2 red bell pepper, chopped
  • handful almond slices, toasted
  • 1 tablespoon oil
  • 8 tablespoons chickpea flour
  • 5 tablespoons soy milk
  • 1/2 cup water
  • 3 tablespoons vinegar
  • 2-3 tablespoons nutritional yeast
  • 1 tomato, cut into eighths
  • salt and pepper
  • dash cayenne

Directions:

  1. Steam the broccoli until it is al dente. Place in a mixing bowl to slightly cool.
  2. Saute the minced onion and chopped pepper in the oil.
  3. Add to the broccoli and mix.
  4. In a dry frying pan, toast the almond slices.
  5. Preheat the oven to 400 (F).
  6. Thaw 6 sheets of hardy puff pastry.
  7. Spray 6 small tart ramekins with cooking oil.
  8. Place 1 sheet of pasty dough in each of the ramekins and cut the excess away.
  9. Using a fork prick several holes in the bottom.
  10. Using a blender, mix the chickpea flour, water, soy milk, vinegar, salt and pepper, nutritional yeast, tomato and cayenne pepper.
  11. Puree until it is a smooth batter.
  12. Pour 2/3 of the batter over the broccoli, onions and bell pepper and mix.
  13. Spoon a generous amount of the broccoli mixture into each tart form.
  14. Pour an additional spoonful of the batter over each tart.
  15. Bake in the oven for 25-30 minutes or until the pastry is golden and the batter becomes solid.
  16. Garnish with the toasted almonds.

Notes:

Most supermarkets have 2 kinds of puff pastry. One is used for sweet recipes the other is for hardier savory recipes. If you can't find the hardy pasty then the regular puff pastry will work fine also.



pepper broccoli pastry batter puff ]]>vegalicious recipes
First shared by - tamihania
syndication+ 66 | Search 1 | Shares 1

We enjoyed these yummy quiches as our main meal tonight. They would also work well for a brunch. The batter is the same as for the Spanish omelet.

Yield: 6 mini quiches

Ingredients:

  • 6 squares frozen ?hearty puff pastry?, thawed
  • 1 onion, minced
  • 4 cups broccoli, washed, cut in florets
  • 1/2 red bell pepper, chopped
  • handful almond slices, toasted
  • 1 tablespoon oil
  • 8 tablespoons chickpea flour
  • 5 tablespoons soy milk
  • 1/2 cup water
  • 3 tablespoons vinegar
  • 2-3 tablespoons nutritional yeast
  • 1 tomato, cut into eighths
  • salt and pepper
  • dash cayenne

Directions:

  1. Steam the broccoli until it is al dente. Place in a mixing bowl to slightly cool.
  2. Saute the minced onion and chopped pepper in the oil.
  3. Add to the broccoli and mix.
  4. In a dry frying pan, toast the almond slices.
  5. Preheat the oven to 400 (F).
  6. Thaw 6 sheets of hardy puff pastry.
  7. Spray 6 small tart ramekins with cooking oil.
  8. Place 1 sheet of pasty dough in each of the ramekins and cut the excess away.
  9. Using a fork prick several holes in the bottom.
  10. Using a blender, mix the chickpea flour, water, soy milk, vinegar, salt and pepper, nutritional yeast, tomato and cayenne pepper.
  11. Puree until it is a smooth batter.
  12. Pour 2/3 of the batter over the broccoli, onions and bell pepper and mix.
  13. Spoon a generous amount of the broccoli mixture into each tart form.
  14. Pour an additional spoonful of the batter over each tart.
  15. Bake in the oven for 25-30 minutes or until the pastry is golden and the batter becomes solid.
  16. Garnish with the toasted almonds.

Notes:

Most supermarkets have 2 kinds of puff pastry. One is used for sweet recipes the other is for hardier savory recipes. If you can't find the hardy pasty then the regular puff pastry will work fine also.



pepper broccoli pastry batter puff ]]> Thu, 03 Sep 2009 01:36:25 -0400 30:00 tag:filome.com,15 Muscadine Grape Frangipane Clafoutis http://feedproxy.google.com/~r/Tartelette/~3/jgQtMo3f5_k/recipe-muscadine-grape-frangipane.html Shared item Tartelette
First shared by - tamihania
syndication+ 117 | Search 1 | Shares 1


There is rarely a post without a story around here. I know I had a story for today. Had to have one. As my dad would say "I did not say it was good, I just said there was one". Simple and straight to the fact, which is not how these Muscadine Grapes Frangipane Clafoutis came to be but the result with our friends at dinner last night was actually just that. Simple and straight up good. Oh wait! They are the story. The dessert, the grapes.

A friend wanted me to teach her and her husband how to make souffles. We immediately turned this opportunity to see them into a dinner with a larger group. In return I asked that she helped me out with the huge cross stiching I've been working on for years. Yes, I decided one day to cross stich one famous Charleston street filled with gorgeous ante-bellum houses, and it feels like I have been at it for an eternity! After the first tray of souffles went in the oven, she gave one look at my cross stiching and exclaimed "Well, looks like you have a problem staying within the lines". I gave her the biggest smile and said "Doh! It's me we're talking about. Of course I can't stay within the lines!" She quickly fixed my issues and we proceeded to round two of the souffles lesson.

After the third tray, I could see they both had the hang of it and we moved on to other things. We had made small batches all along and realized we would not have enough desserts for everyone, especially after all the sampling and testing we had done as the lesson progressed. I quickly glanced at the pantry and fridge and decided to assemble another dessert. I was in the mood for clafoutis, Bill was in the mood for something with frangipane. I had bought some really juicy red and green muscadine grapes, the firsts of the season, and decided to add some to my clafoutis-frangipane mix.


Muscadine grapes are big grapes with somewhat of a thick skin which makes them happily snap and pop when you eat them. Just like with kumquats, it's best to take the time to seed them but luckyly there are little of them inside and they are pretty easy to discard. The season is usually September through October but it looks like our crops here have already started to be bountiful. Happy me! Much like kumquats I just love to pop them in my mouth for a snack but I discovered by pan searing them in honey that they are absolutely wonderful warm on vanilla ice cream. Happier me!

As we were fixing dinner, setting the table, getting drinks and nibbles ready I realized I was not paying attention very well and had completely forgotten to add the green grapes in there and we were munching on the reds I had saved to top the clafoutis-flan-whatever-we were-going to call-this. Improvise, devise. Quick! Alright, so we would bake the dessert and quickly pan sear the green muscadine grapes in honey and top the frangipane clafoutis with those. Ok, that would work. Reds inside, greens outside. Guests in the driveway!

Here is what we were not expecting: when I took the tray out of the oven all the frangipane clafoutis ressembled souffles. It was like the never ending souffle making oven! We gathered around the island and started counting, absolutely sure they would deflate within seconds. One, two, three...ten, thirty. Nothing moved. The beautiful golden crust on top remained puffy and upright.


Hmmm...where to put those pan seared green grapes now? Bill took the back of a spoon, smashed the tops down as the rest of us looked horrified and spooned the green and saucy grapes in the middle. He looked at me all happy and said "That works! See I can do stuff in the kitchen!"

He was absolutely right! It worked perfectly, except we had no idea how to call what I had just baked so for now it's just Muscadine Grape Frangipane Clafoutis. I am leaving the souffles part aside because I have no idea if the effect will reproduce itself if I make these again or if you decide to try this recipe. I knew the method would make them rise, I did not know ours would never fall!



One year ago: Lemon Balm Infused Berries with Almond Tuiles.

Muscadine Grape Frangipane Clafoutis:

Serves 4

For the clafoutis:
1/2 cup (100gr) sugar
1 oz (30gr) unsalted butter, at room temperature
2 eggs, separated
1/2 cup heavy cream
1/2 cup (50gr)ground almonds
2 tablespoons (15gr)all purpose flour
pinch of salt
a dozen red Muscadine grapes, halved and seeded

For the pan seared grapes:
1-2 teaspoons unsalted butter
1 cup green Muscadine grapes, halves and seeded
3 tablespoons of honey (or to taste)

Prepare the frangipane clafoutis:
Preheat the oven to 340F and position a rack in the center. Lightly coat 4 ramekins with cooking spray or a dab of butter and place them on a baking tray. Set aside.
In a large bowl whisk together the sugar, butter and the egg yolks until the mixture is a smooth paste. Add the heavy cream little by little. In a separate bowl, stir together the almonds, flour and salt, add this to the egg yolk mixture and whisk until well blended. In a very clean bowl, whip the egg whites until stiff and gently fold them into the almond mixture. Divide evenly among your ramekins (make sure to fill them only 3/4 of the way up) and place 3-4 grape halves on top of the batter. Bake for about 25-30 minutes. Top with the pan seared green grapes.

Prepare the pan seared grapes:
In a large skillet melt the butter over medium high heat. Add the grapes and sear them for about 5 minutes or until they just start to soften. Deglaze the pan with the honey and remove from the heat.


grapes clafoutis frangipane muscadine green ]]>Tartelette
First shared by - tamihania
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There is rarely a post without a story around here. I know I had a story for today. Had to have one. As my dad would say "I did not say it was good, I just said there was one". Simple and straight to the fact, which is not how these Muscadine Grapes Frangipane Clafoutis came to be but the result with our friends at dinner last night was actually just that. Simple and straight up good. Oh wait! They are the story. The dessert, the grapes.

A friend wanted me to teach her and her husband how to make souffles. We immediately turned this opportunity to see them into a dinner with a larger group. In return I asked that she helped me out with the huge cross stiching I've been working on for years. Yes, I decided one day to cross stich one famous Charleston street filled with gorgeous ante-bellum houses, and it feels like I have been at it for an eternity! After the first tray of souffles went in the oven, she gave one look at my cross stiching and exclaimed "Well, looks like you have a problem staying within the lines". I gave her the biggest smile and said "Doh! It's me we're talking about. Of course I can't stay within the lines!" She quickly fixed my issues and we proceeded to round two of the souffles lesson.

After the third tray, I could see they both had the hang of it and we moved on to other things. We had made small batches all along and realized we would not have enough desserts for everyone, especially after all the sampling and testing we had done as the lesson progressed. I quickly glanced at the pantry and fridge and decided to assemble another dessert. I was in the mood for clafoutis, Bill was in the mood for something with frangipane. I had bought some really juicy red and green muscadine grapes, the firsts of the season, and decided to add some to my clafoutis-frangipane mix.


Muscadine grapes are big grapes with somewhat of a thick skin which makes them happily snap and pop when you eat them. Just like with kumquats, it's best to take the time to seed them but luckyly there are little of them inside and they are pretty easy to discard. The season is usually September through October but it looks like our crops here have already started to be bountiful. Happy me! Much like kumquats I just love to pop them in my mouth for a snack but I discovered by pan searing them in honey that they are absolutely wonderful warm on vanilla ice cream. Happier me!

As we were fixing dinner, setting the table, getting drinks and nibbles ready I realized I was not paying attention very well and had completely forgotten to add the green grapes in there and we were munching on the reds I had saved to top the clafoutis-flan-whatever-we were-going to call-this. Improvise, devise. Quick! Alright, so we would bake the dessert and quickly pan sear the green muscadine grapes in honey and top the frangipane clafoutis with those. Ok, that would work. Reds inside, greens outside. Guests in the driveway!

Here is what we were not expecting: when I took the tray out of the oven all the frangipane clafoutis ressembled souffles. It was like the never ending souffle making oven! We gathered around the island and started counting, absolutely sure they would deflate within seconds. One, two, three...ten, thirty. Nothing moved. The beautiful golden crust on top remained puffy and upright.


Hmmm...where to put those pan seared green grapes now? Bill took the back of a spoon, smashed the tops down as the rest of us looked horrified and spooned the green and saucy grapes in the middle. He looked at me all happy and said "That works! See I can do stuff in the kitchen!"

He was absolutely right! It worked perfectly, except we had no idea how to call what I had just baked so for now it's just Muscadine Grape Frangipane Clafoutis. I am leaving the souffles part aside because I have no idea if the effect will reproduce itself if I make these again or if you decide to try this recipe. I knew the method would make them rise, I did not know ours would never fall!



One year ago: Lemon Balm Infused Berries with Almond Tuiles.

Muscadine Grape Frangipane Clafoutis:

Serves 4

For the clafoutis:
1/2 cup (100gr) sugar
1 oz (30gr) unsalted butter, at room temperature
2 eggs, separated
1/2 cup heavy cream
1/2 cup (50gr)ground almonds
2 tablespoons (15gr)all purpose flour
pinch of salt
a dozen red Muscadine grapes, halved and seeded

For the pan seared grapes:
1-2 teaspoons unsalted butter
1 cup green Muscadine grapes, halves and seeded
3 tablespoons of honey (or to taste)

Prepare the frangipane clafoutis:
Preheat the oven to 340F and position a rack in the center. Lightly coat 4 ramekins with cooking spray or a dab of butter and place them on a baking tray. Set aside.
In a large bowl whisk together the sugar, butter and the egg yolks until the mixture is a smooth paste. Add the heavy cream little by little. In a separate bowl, stir together the almonds, flour and salt, add this to the egg yolk mixture and whisk until well blended. In a very clean bowl, whip the egg whites until stiff and gently fold them into the almond mixture. Divide evenly among your ramekins (make sure to fill them only 3/4 of the way up) and place 3-4 grape halves on top of the batter. Bake for about 25-30 minutes. Top with the pan seared green grapes.

Prepare the pan seared grapes:
In a large skillet melt the butter over medium high heat. Add the grapes and sear them for about 5 minutes or until they just start to soften. Deglaze the pan with the honey and remove from the heat.


grapes clafoutis frangipane muscadine green ]]> Mon, 31 Aug 2009 04:40:24 -0400 30:00 tag:filome.com,16 Crook Envy http://feedproxy.google.com/~r/Talking-Points-Memo/~3/vChCVXQkGEU/247585.php Shared item Talking Points Memo
First shared by - RickKlau
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There's been a lot of news to talk about over the last thirty-six hours. But the largest volume of emails has come in in response to yesterday's note from TPM Reader WO's suggesting a contest for most corrupt statae. WO took it as a given that the top three contenders were Alaska, Illinois and Louisiana.

Au contraire, say partisans of perhaps a dozen other states -- New Jersey, Rhode Island, Massachusetts, and New York being top claimants.

I know there are a lot of hurt feelings out there. A lot of people feel slighted on behalf of their states. But while a number of these states have impressive histories of corruption, as I told a few emailers, a lot of it really comes down to a case of 'what have you done for me lately?'

Let's run through the issue. As a former proud resident of Rhode Island, there's no doubt that the Ocean State has an extremely impressive history of corruption, with an impressive level of mafia infiltration as a bonus. But TPM Reader JR concedes that those days may be in the past ...

I grew up in RI and now live in MA. I think RI would have won this hands-down 20 yrs ago, but while Lincoln Almond was a completely shitty governor, as US Atty he did a pretty good job of breaking the back of the Patriarca mob family that drove a lot of southern New England's corruption for decades.

It's still a huge part of RI's self-identity, though... if they ever named a state movie (in the sense of a state bird or state flower), it would surely be "The Godfather".

Admittedly, in my day we had Buddy Cianci for the Mayor of Providence. He was on his second life at that point, having done a stint in prison after he'd been Mayor the first time. I never did the kind of deep forensic look at what that was all about as I do these days as a reporter (I was a graduate student back then.) But all the stories seemed to come back to kidnapping the guy who slept with his wife, bonking him on the head with a log and doing some sort of low level torture. That's was all in the past in the early and mid-1990s. Alas, a few years after I left Buddy made a return visit to the slammer. At the end of the day though, it was more a faint echo of the real glory days of Rhode Island corruption than a genuine reprise.

New Jersey? Hard to deny the Garden State some serious props (I used to live there too). Readers have mentioned Torricelli and McGreevey, etc. And if the issue is sheer saturation of machine politics and graft, it's a real contender. But perhaps this is the issue: how do you compete with Edwin Edwards a few years ago and William Jefferson with various international shenanigans, $90,000 of frozen cash hidden in his freezer. The list just goes on and on. Or Alaska, two of the three members of the congressional delegation under criminal investigation -- now one of them convicted. And the third member standing out as the clean senator because all she got was a discount vacation house from a fundraiser and political fixer. Or Illinois. Well, two straight governors indicted and then you go from there.

Sure, there's plenty of crooks in New York and New Jersey and Rhode Island. And Massachusetts has its moment. But I'm just not sure any of them can put the kind of serious and recent per capita muck on the table as these three other worthy states. Certainly not when it comes to governors and federal officeholders.

Again, I invite your response if you think I haven't given these states their due.

Late Update: More sour grapes, now from TPM Reader TC ...

I cannot believe that my home, the Garden State, is not in contention as the most corrupt state. Not with its rich tradition of seeing the mayors of its largest city sent to prison. (Three in a row! My favorite is probably Hugh Addonzio, who presided over the '67 riots and ended in prison for, in the federal prosecutor's words, 'delivering the city into the hands of organized crime.")

Not with the legendary Hudson County machine, founded by Frank "King Hanky-Panky" Hauge, who ran Jersey City from a suite in the Plaza Hotel during the depths of the Great Depression.

Not after Senator Harrison "Pete" Williams, the only US Senator to do time for dipping his beak during the Abscam affair, or after Senator Bob "the Torch" Torricelli, who left office in disgrace after news broke of his pecuniary friendship with a certain Mr. Chang -- a Chinese-American 'businessman' who did most of his business in North Korea.

Sure, auctioning off a Senate seat is pretty heady stuff. So what does the mob-riddled state that invented 'pay-to-play' got to do to compete? Have its Governor resign in disgrace when it's revealed he had his secret gay lover on the public payroll to the tune of six figures?...

Been there. Done that.

He didn't even mention Sharpe James, not by name at least.



state states lot jersey corruption ]]>Talking Points Memo
First shared by - RickKlau
syndication+ 242 | Search 1 | Shares 1

There's been a lot of news to talk about over the last thirty-six hours. But the largest volume of emails has come in in response to yesterday's note from TPM Reader WO's suggesting a contest for most corrupt statae. WO took it as a given that the top three contenders were Alaska, Illinois and Louisiana.

Au contraire, say partisans of perhaps a dozen other states -- New Jersey, Rhode Island, Massachusetts, and New York being top claimants.

I know there are a lot of hurt feelings out there. A lot of people feel slighted on behalf of their states. But while a number of these states have impressive histories of corruption, as I told a few emailers, a lot of it really comes down to a case of 'what have you done for me lately?'

Let's run through the issue. As a former proud resident of Rhode Island, there's no doubt that the Ocean State has an extremely impressive history of corruption, with an impressive level of mafia infiltration as a bonus. But TPM Reader JR concedes that those days may be in the past ...

I grew up in RI and now live in MA. I think RI would have won this hands-down 20 yrs ago, but while Lincoln Almond was a completely shitty governor, as US Atty he did a pretty good job of breaking the back of the Patriarca mob family that drove a lot of southern New England's corruption for decades.

It's still a huge part of RI's self-identity, though... if they ever named a state movie (in the sense of a state bird or state flower), it would surely be "The Godfather".

Admittedly, in my day we had Buddy Cianci for the Mayor of Providence. He was on his second life at that point, having done a stint in prison after he'd been Mayor the first time. I never did the kind of deep forensic look at what that was all about as I do these days as a reporter (I was a graduate student back then.) But all the stories seemed to come back to kidnapping the guy who slept with his wife, bonking him on the head with a log and doing some sort of low level torture. That's was all in the past in the early and mid-1990s. Alas, a few years after I left Buddy made a return visit to the slammer. At the end of the day though, it was more a faint echo of the real glory days of Rhode Island corruption than a genuine reprise.

New Jersey? Hard to deny the Garden State some serious props (I used to live there too). Readers have mentioned Torricelli and McGreevey, etc. And if the issue is sheer saturation of machine politics and graft, it's a real contender. But perhaps this is the issue: how do you compete with Edwin Edwards a few years ago and William Jefferson with various international shenanigans, $90,000 of frozen cash hidden in his freezer. The list just goes on and on. Or Alaska, two of the three members of the congressional delegation under criminal investigation -- now one of them convicted. And the third member standing out as the clean senator because all she got was a discount vacation house from a fundraiser and political fixer. Or Illinois. Well, two straight governors indicted and then you go from there.

Sure, there's plenty of crooks in New York and New Jersey and Rhode Island. And Massachusetts has its moment. But I'm just not sure any of them can put the kind of serious and recent per capita muck on the table as these three other worthy states. Certainly not when it comes to governors and federal officeholders.

Again, I invite your response if you think I haven't given these states their due.

Late Update: More sour grapes, now from TPM Reader TC ...

I cannot believe that my home, the Garden State, is not in contention as the most corrupt state. Not with its rich tradition of seeing the mayors of its largest city sent to prison. (Three in a row! My favorite is probably Hugh Addonzio, who presided over the '67 riots and ended in prison for, in the federal prosecutor's words, 'delivering the city into the hands of organized crime.")

Not with the legendary Hudson County machine, founded by Frank "King Hanky-Panky" Hauge, who ran Jersey City from a suite in the Plaza Hotel during the depths of the Great Depression.

Not after Senator Harrison "Pete" Williams, the only US Senator to do time for dipping his beak during the Abscam affair, or after Senator Bob "the Torch" Torricelli, who left office in disgrace after news broke of his pecuniary friendship with a certain Mr. Chang -- a Chinese-American 'businessman' who did most of his business in North Korea.

Sure, auctioning off a Senate seat is pretty heady stuff. So what does the mob-riddled state that invented 'pay-to-play' got to do to compete? Have its Governor resign in disgrace when it's revealed he had his secret gay lover on the public payroll to the tune of six figures?...

Been there. Done that.

He didn't even mention Sharpe James, not by name at least.



state states lot jersey corruption ]]> Wed, 10 Dec 2008 15:58:23 -0500 30:00 tag:filome.com,17 Terrorists used BlackBerrys to cause horror http://www.crunchgear.com/2008/11/29/terrorists-used-blackberrys-to-cause-horror/ Shared item CrunchGear
First shared by - RickKlau
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From the Courier Mail:

Among their arsenal of weapons are bags of almonds and BlackBerry mobile phones almonds to keep their energy up, and the mobile internet connections to stay one step ahead of police and the military.

These fuckers turned our tools against us and it's an embarrassment - and a reminder - that the tools that make our lives easier and, dare I say it, better, can also be used to sow doom and destruction.

The story says that the commandos were trained in their mission, learning how to shoot AK-47s with some accuracy but knowing the MO of the average US school shooter - buy gun, shoot at hillside, write screeds, kill - these boys could have been just kids with a death wish and an understanding of the Internet. Either way, this is horrible and it makes me want to stop propagating news about methods of communication. But then again the Dark Ages weren't so hot either.

I hope you and your family are safe this holiday.



mobile almonds internet tools used ]]>CrunchGear
First shared by - RickKlau
syndication+ 135 | Search 1 | Shares 1

From the Courier Mail:

Among their arsenal of weapons are bags of almonds and BlackBerry mobile phones almonds to keep their energy up, and the mobile internet connections to stay one step ahead of police and the military.

These fuckers turned our tools against us and it's an embarrassment - and a reminder - that the tools that make our lives easier and, dare I say it, better, can also be used to sow doom and destruction.

The story says that the commandos were trained in their mission, learning how to shoot AK-47s with some accuracy but knowing the MO of the average US school shooter - buy gun, shoot at hillside, write screeds, kill - these boys could have been just kids with a death wish and an understanding of the Internet. Either way, this is horrible and it makes me want to stop propagating news about methods of communication. But then again the Dark Ages weren't so hot either.

I hope you and your family are safe this holiday.



mobile almonds internet tools used ]]> Sun, 30 Nov 2008 02:04:26 -0500 30:00 tag:filome.com,18