(image via conor lawless)

Calvados is an apple brandy from the French region of Lower Normandy. Spirits, say many people, “are just too strong.”  Aah, but what pleasure they’re missing!  A favored drink revered by great gastronomes and by successful movers and shakers, in bottles that rattle in the trolleys of great restaurants with the after-dinner choice offerings of their gastronome owners.  And there is no better spirit than Calvados, the royalty of spirits made in Normandy from its famous apples.  Its organoleptics are astounding! (ALISON EDIT: “Organoleptic” refers to any sensory properties of a product, involving taste, colour, odour and feel. Because knowledge is power!)

- Dun

Come drink Calvados in Normandy with the Oldways crew!

Author : KA, GO

Penataan interior Cafe and Restaurant yang terletak di Surabaya wilayah barat yang masing – masing di Jl Raya Kupang Indah, Jl. Mayjend Sungkono dan Jl. H. R Muhammad dilatar belakangi oleh kebutuhan masyarakat akan tempat – tempat makan yang juga menyediakan fasilitas hiburan yang dapat didatangi untuk bersantai, melobi atau menghilangkan stress yang dikarenakan kejenuhan akibat kesibukan dalam bekerja yang biasanya dirasakan masyarakat kota besar, khususnya di Surabaya. Selain itu Cafe and Restaurant ini juga menambah nilai plus bagi kawasan Surabaya Barat. Dewasa ini banyak sekali Cafe and Restaurant yang bermunculan di Surabaya sehingga mengakibatkan adanya persaingan yang cukup ketat. Untuk dapat lebih unggul dalam bersaing dengan Cafe and Restaurant lainnya maka perlu ditambahkan adanya fasilitas pendukung di dalam setiap Cafe and Restaurant tersebut, seperti live music, big screen television, area bermain bagi anak – anak, bar dimana nantinya selain para pengunjung puas dalam menikmati hidangan, mereka juga puas dalam penyediaan fasilitas yang tentunya akan menunjang suasana yang dihadirkan. Area Cafe and J Restaurant ini sebagian besar adalah area makan baik itu smoking area atau non smoking area yang merupakan area utama daripada Cafe and Restaurant. Dan sebagai pelengkap tersedia pula area bar and lounge dan ruang VIP untuk menunjang aktivitas bersantai para pengunjung. Semua area bersifat open sehingga semua pengunjung dapat melihat ke seluruh ruangan yang ada. kecuali ruang VIP yang memang diperuntukkan bagi para pengunjung yang menginginkan privasi. Hubungan antar ruang yang terjadi adalah langsung. Berdasarkan dari kebutuhan masyarakat yang ingin bersantai ria untuk menghilangkan stress ataupun kejenuhan dari kesibukan yang sedemikian rupa sehingga dibutuhkan suatu tempat dimana keinginan para pengunjung untuk dapat bersantai sambil menikmati makanan dapat terwujud. Dengan adanya Cafe and Restaurant tersebut diharapkan dapat membantu para pengunjung sesuai dengan keinginan mereka. Penelitian tentang perbandingan penataan interior antara ketiga Cafe and Restaurant tersebut pada akhirnya akan dapat menunjukkan manakah di antara ketiga Cafe and Restaurant tersebut yang memenuhi kriteria penataan interior yang sesuai.

Keyword : cafe and restaurant interior, calvados, zigazaga

Sumber : http://repository.petra.ac.id/1362/

Today was a great day for cocktails, went to the container store and bought some nice sealable glass containers for my homemade syrups. I then went to Cask on third street in San Francisco and picked up some Fee Brothers bitters (old fashioned bitters, west indies orange bitters and peach bitters) along with an outstanding Austrian Apricot Liqueur per the recommendation of the staff.

Once I got home I made Lavender Honey Syrup from the Art of the Bar book along with some homemade grenadine. With so many new goodies I got the shaker out and made some cocktails for me and my wife as we prepped for thanksgiving.

Lavender Sidecar: Recipe from the "Art of the Bar" book

Sidecars are great, but the Lavender Sidecar takes it to a whole new level. Notice the container for the homemade Lavender Honey Syrup… what a great find at the container store, looks perfect in a home bar.

Lavender Sidecar (per the Art of the Bar book):

• 1.5 oz Cognac
• ¼ oz Cointreau
• ½ oz lemon juice
• ½ oz honey lavender syrup
• 1 dash orange bitters

Shake all ingredients with ice and fine-strain in to a brandy glass with a sugar rim.

Clara St. Apricot Sour

My great find at Cask today was the Rothman & Winter Orchard Apricot Liqueur, the salesperson highly recommended it for mixing with Rye and Lemon Juice. So while I can’t take complete credit for the recipe it is somewhat of my own concoction

Clara St. Apricot Sour

• 1 oz Straight Rye Whiskey
• ¾ oz Apricot Liqueur
• ½ oz lemon juice
• 1 tsp simple syrup (I used a orange zest simple syrup I made)
• 2 dashes Fee Brothers peach bitters

Shake all ingredients with ice and fine-strain in to a cocktail glass. Garish with a lemon zest twist.

Tulip Cocktail

Calvados continues to be a favorite spirit and makes excellent cocktails too. This drink has great floral notes, the balance felt good and it has a nice complexity to it. I highly recommend it.

Tulip Cocktail:

• 1 oz Calvados
• 1 oz sweet vermouth
• ½ oz lemon juice juice
• ½ oz apricot brandy

Shake all ingredients with ice and fine-strain in to a cocktail glass. Garish with a lemon zest twist.
Recipe courtesy of: http://ohgo.sh/archive/apricot-brandy-cocktails/

Last but not least, I needed something to test my homemade grenadine with. I followed the “hot process” grenadine recipe from Jacob Grier’s blog but I gave it my own unique twist by dropping in some orange zest/

The recipe for the Ward Eight also comes courtesy of Jacob.

Ward Eight

• 2 oz rye or bourbon
• .5 oz orange juice
• .5 lemon juice
• 1 tsp grenadine

Shake with ice and strain into a chilled cocktail glass for a refreshing variation on the whiskey sour.

Le juge des référés du tribunal de Caen annoncera mardi s’il suspend un arrêté de réquisition de médecins libéraux du Calvados dans le cadre de la campagne de vaccination contre la grippe H1N1, comme le lui demande une nouvelle fois l’Union régionale des médecins libéraux (URML).

Mardi dernier le juge avait déjà débouté l’URML, dans le cadre d’un référé liberté sur le même arrêté. Mais l’URML a fait lundi une nouvelle demande, dans le cadre d’un référé suspension.

“L’Etat n’a pas prouvé la carence de volontaires” nécessaire avant de réquisitionner, a argumenté l’avocat de l’URML, Me Fabrice Di Vizio, “les volontaires n’ont pas été sollicités par l’administration, nous en avons la preuve”.

Antoine Livic, chef du service juridique de la préfecture, a répondu que seuls 60 médecins sur 1.200 sollicités s’étaient portés volontaires, et pas forcément là où l’Etat avait besoin d’eux.

La préfecture a besoin de 600 médecins sur la période définie par l’arrêté (12 au 28 novembre), selon lui.

Les médecins libéraux reprochent en outre à l’arrêté de ne pas préciser si la réquisition couvre les situations d’urgence. Ils craignent de pas être couverts par l’Etat en cas d’erreur médicale pendant une intervention d’urgence alors qu’ils ne sont réquisitionnés que pour des entretiens avant vaccination.

Pour M. Livic, la requête de l’URML relève “manifestement de l’intérêt privé à garder leurs cabinets ouverts”, alors que la préfecture agit dans “l’intérêt public” pour prévenir une extension de l’épidémie.

“Les médecins sont indemnisés pendant leur réquisitions, 66 euros (NDLR : brut) de l’heure”, a-t-il ajouté.

“C’est insultant”, a réagi le président de l’URML Antoine Leveneur, après l’audience, “c’est vrai qu’on perd de l’argent à 33 euros net de l’heure mais on n’a jamais mis en avant cet argument”.
romandie

C’est bien, il y a des gens qui n’ont pas peur de s’opposer ils ont raison et et je suis de tout coeur avec eux.
Les réquisitions sont illégales et profondémment criminelles, réquisitionner pour empoisoner la population, double action hallucinante.

J’espère que ces médécins vont gagner, et qu’ils ne seront pas réquisitionnés, dans tout les cas, la lutte est la seule option, et l’inaction est tout aussi criminelle que la collaboration.Surtout si vous êtes a courant de la gravité de la situation.

Von Aachen über Belgien, Nordfrankreich und der Picardie erreicht man nach ca. 3.5 Stunden kurz vor der Stadt Aumale das Departement Seine-Maritime und damit die Normandie. Die A 29, der letzte Teilabschnitt wurde 2005 eröffnet, die A 28 mit der Pont de Normandie sowie die A 13 und die A 84 ist die Straßenverbindung zwischen Ost und West.

Pont de Normandie

Die Normandie steht sowohl für drei „K“ als auch für drei „C“,

die Normandie steht aber auch für Krieg, Eroberung und Freiheit.

Die drei „K“ stehen für: “Küsten, Kastelle und Kathedralen.”

Davon gibt es in der Normandie mehr als genug. Die herrlichen Kirchen und Kathedralen z. B. in Evreux oder Lisieux, der Notre Dame, St-Quen und St-Maclou in der hervorragend restaurierten fachwerkbunten Altstadt in Rouen oder das Kloster Le Bec (Notre Dame du Bec) in Le Bec-Hellouin (Département Eure) lassen das Herz eines jeden Freundes von mittelalterlichen Kirchenbauten höher schlagen. Lisseux, ist die Stadt der Hl. Theresia. Besichtigen sollte man daher das Kloster, in dem in Chapelle du Carmel die Reliquien der Heiligen aufbewahrt sind, bis zu der Basilika der Hl. Theresia mit der wunderschönen dreischiffigen Krypta. Auch die Cathédrale St-Pierre – die aus dem 12 / 13 Jh. stammt ist zu besichtigen.

In der Stadt Caen befinden sich zwei Abteien – Abbaye-aux-Hommes (Männerkloster) und Abbaye-aux-Dames (Frauenkloster), sowie die Église St-Pierre. In Bayeux steht die wunderschöne Kathedrale, die den zweiten Weltkrieg unbeschadet überstanden hat, und wacht über der Stadt und zieht den Besucher an.

Im Westen der Normandie liegt die Stadt Coutances mit ihrer gotischen Kathedrale die mit ihren beiden 78m hohen Türmen die Stadt prägt.

An der Grenze zur Bretagne wächst schließlich wie ein riesige Felsendom der Mont – Saint-Michel aus dem Meer, das Ziel großer Pilgerscharen und gewaltiger Touristenströme, die mühsam hinaufsteigen zum Wunder des Abendlandes und Weltkulturerbe.

Zwischen le Treport im Osten und Mont – Saint-Michel im Westen zeigt die über 600 km lange Küste der Normandie ein abwechslungsreiches und nicht selten faszinierendes Bild. Steilküsten wie z.B. bei Étretat, feiner Sand an der Küste der mondänen Seebäder oder im Bereich zwischen Asnelles und Arromanches les Bains.

Häuser aus Granit in kleinen Seebädern prägen das Bild der Küste. Diese Küste hat aber auch viel Leid gesehen und Geschichte geschrieben. Da ist erstens die Eroberung Englands durch die Normannen mit König Wilhelm dem Eroberer im Jahre 1006 zu nennen. Der Teppich von Bayeux erzählt in eindrucksvollen Bildern diese Eroberung in allen Details.

Die Namen Utah, Omaha, Gold, Juno, Sword sind in die Weltgeschichte eingegangen. Ca. 80 km Strand der Normandie und „der längste Tag“ haben die Befreiung Europas gebracht. Der 6. Juni 1944 steht für diese Befreiung.

Bevor man die Strände besichtigt, sollte man an einer der vom Mémorial de Caen organisierten Führungen teilzunehmen. Diese Führungen erklären ausführlich und eindrucksvoll die Ereignisse des „D Day” (Codename „Operation Overlord”).

Die Reise geht weiter durch leicht gewellte Hügellandschaften ins Landesinnere. Kühe mit schwarz geränderten Augen weiden auf saftigen Wiesen. Knorrige Apfelbäume mit leuchtenden gelben oder roten Früchten prägen die Landschaft. Schafe sind zu sehen, die am Meer auf kräuterreichen Flächen ihr Futter suchten. Bilder von kulinarischen Genüssen lassen das Wasser im Mund zusammen laufen:

Heckenlandschaft in der Normandie

Frischer Fisch, Austern, Lamm, oder Baguette mit Käse. Sie alle bilden die Säulen der normannischen Gastronomie:

Die drei „C“, Cidre, Calvados und Camembert.

In Häusern, die der bekannte Führer Michelin mit Sternen versehen hat, aber auch in den einfachen Gasthäusern auf dem Lande, sind diese Genüsse zu erleben und zu erschmecken.

Hotel - Restaurant Hetres

Herrlich auch der Besuch des Hafens von Honfleur, oder die traumhaften Stränden von Deauville und Trouville sur Mer. Auch die Städte Rouen mit seinem Markt und Caen warten auf einen Besuch.

Im Osten der Normandie, fast bei Paris, ca. 80 km sind es bis zur Hauptstadt, warten die Gärten in Giverny und das Erbe von Monet auf einen Besuch.

Dies alles und noch mehr macht Lust auf Urlaub in der Normandie.

今天在课本上瞄到这样一句话, 随手写了2组均为(0,1)分布的随机变量, 发现如果不相关的话一定就是相互独立的, 于是我就纠结了, 后来才知道, 对于只有2个取值的2组随机变量, 不相关和独立是等价的, 但是通常情况下: 独立=>不相关 但是 不相关 =/=> 独立, 下面是一些例子

连续型:
设X为均值为0的服从正态分布的随机变量
设Y=X^2
由Cov(X,Y)=E(XY)-E(X)E(Y)=E(X^3)-0=E(X^3)=0 可知 X, Y不相关
但是
f(y|x) =/= f(y)
所以X, Y也不独立
类似的例子WIKI上也有: Normally distributed and uncorrelated does not imply independent

离散型:
这个就有些复杂了, 刚才说过, 如果随机变量必须有3种或者以上的取值才能构造出来的, 下面是一个例子

E(X)=3.8
E(Y)=0.6
E(X)E(Y)=2.28
E(XY)=2.28
所以 不相关
P(X=5|Y=2)=0.0845/0.4=0.2124 =/= P(X=5)=0.2
所以 不独立
有一篇文章专门介绍这种离散型随机变量的构造, 文章在这里不相关且不独立二维离散型随机向量的构造方法
文中附带了一个生成程序, 但是是一个试卷生成软件用的代码, 也不复杂, 下面是我改写的Python版

回想起来, 我在初中的时候, 由于懒, 计算爱用计算器搞定, 但是计算器给的是小数呀, 为了把答案还原成分数(这样看上去才想自己算的), 还专门去学了一下如何把一个无限循环小数变成分数, 当然那样做还是很麻烦, 于是想到了把得到的结果再用计算器依次乘从2, 3…这样的素数(虽然当时不知道原因, 但是显然这个方法十分有效), 以至于后来10以内的最简分数的小数值都记住的差不多了, 大概对于我这样滴人, 如果一个方程的解是(1,2,3), 那么断然不会去接受(1.000001,1.999998,3.000003)这样的答案吧, 不过数值分析就是给出我们这样的答案的, 而悲剧在于数值分析是我这学期的一门课… 我当然承认这门课很有用, 抛弃之前对于小数的厌恶来说, 甚至很好玩, 尤其是Why it works需要的推理都蛮有趣, 而且我淘到一本好书, 基本上常见的数值分析算法都给出了Python代码, 于是我就有些热情了

0. 我接触到的第一个数值分析方法: 牛顿法求平方根
我显然不是这个学期学的这个东西, 看到它是因为一篇文章《John Carmark密码：0×5f3759df》
1597465647 1597463007

1. 解线形方程组(System of linear equations)
1.0 Gaussian elimination
高斯消元法, 这个有点唬人的名字其实就是我们初中就学过的加减消元法来着, 代码实现非常简单:

这里有一个补充的知识, 就是如何在比较少的有效数字下, 取得尽可能精确的结果, 比如如果我们只取4位有效数字, 上面那个方程的结果就会变成(-10.01, 1.001), 正确的是(10,1), 误差还是很大的. 但是如果我们把2个方程的顺序交换一下, 依然只取4位有效数字, 得到的结果就是(10.00,1.00). 原因非常简单, 舍弃一个比较小的数字的后面几位, 造成的影响, 必然比舍弃比较大的数字的后面几位小. 比如上面的例子中, 如果不调换顺序, 我们首先计算的是5.291/0.003=1763.66666… 由于只能取4位有效数字, 这个结果便成为了1764, 误差0.3333…. 如果我们调换一下顺序, 计算0.003/5.291=0.000567000567000567…. 取4位有效数字, 0.0005670, 误差只有0.000000000567000567….远小于0.33333…. 为了使方程变成这样, 我们要做的就保证: 在进行第i次高斯消元时, 第i个式子中的x_i的系数是最大的, 实现代码如下

1.1 LU decomposition
LU分解法, 其实这个不是一种解方程得方法, 而是一种对系数矩阵进行分解的方法, A=LU, A系数矩阵, L是一个下三角矩阵, U是一个上三角矩阵, Ax=b LUx=b, 令Ux=y 则 Ly=b. 之所以要做这样很蛋疼得分解, 是因为如果我们有很多方程组, 他们的系数矩阵, 也就是A都是相同的, 但是b不同, 那么适用这种方法, 我们只需要对于A分解一次, 通过Ly=b计算出y是很方便的(因为是L是三角矩阵, 相当于已经作好高斯消元的情况), 再通过Ux=y也可以很方便的计算出x, 计算L, U是很恶心的, 我笔算算错N次, 不过交给计算机实现起来就很XX了, Python代码:

1.2 Jacobi method
1.3 Gauss–Seidel method
1.4 Successive over-relaxation

2. 矩阵运算
2.1 求特征值 Power Method
待补充

(下面这个是课上内容对应的版本)

总结一些东西, 主要是在二维和三维空间中对行列式 矩阵 特征向量 特征值这4个概念进行直观的阐述

行列式: 一个面积/体积/超体积…
阐述oo
矩阵: 一个坐标系/一种线性算子
阐述xx
特征向量: 这样的向量在被某矩阵作用后, 只有其长度变换了, 方向不会发生逆向之外的改变
阐述xx
特征值: 上述特征向量长度变换的尺度, 若其为负值, 则说明方向改变了
阐述oo

To be continued

很早之前听说过一个试验, “拿出一张纸和一支笔，在纸上画一个圆形。注意，慢慢画，别一口气画完整个圆，最后要留下一个小小的缺口。放下笔，看它一眼，过一会儿再看它一眼。你是不是有一种冲动：总是不自觉地想把这个缺口补上，让它变成一个完整的圆？如果不完成这个圆，是不是感到有点儿不舒服？” 现在我要把它用我自己身上了, 我决定一篇BLOG如果只是写了一部分, 我也要把它PO出来, 让自己尽快地补完它, 而不是过一段时间就不想再写了

Cynthia Bouvet-Hellouin, sélectionnée pour la finale nationale, est candidate au titre de Miss Ronde Monde.

Depuis quelques semaines, la vie de Cynthia Bouvet-Hellouin est bouleversée. Conseillère en beauté, cette Hérouvillaise de 22 ans a dû démissionner de son emploi pour gérer son statut de Miss Ronde Calvados 2010. Depuis son inscription sur Internet à un concours de beauté, Cynthia n’arrête pas de passer les étapes de sélection. Finaliste pour le concours Miss Ronde France qui aura lieu le 15 décembre, elle est également en lice pour le titre de Miss Ronde Monde.

]]> http://actulycee.wordpress.com/2009/11/13/un-lycee-se-rend-a-berlin/ Fri, 13 Nov 2009 10:00:47 +0000 Sandrine http://actulycee.wordpress.com/2009/11/13/un-lycee-se-rend-a-berlin/

Quarante-neuf étudiants de la première borne et le Lycée Louis Liard de Falaise (Calvados) – voir les écoles en Haute Normandie – et Basse Normandie – cet après-midi a pris la route de Berlin. Ils participeront aux célébrations commémorant la chute du mur, qui aura lieu à Berlin le lundi. «Être engagé dans un événement majeur comme un croisement entre les nouvelles et l’histoire”, explique Michel Poussard, professeur d’histoire et de superviseur dans le terminal, avec trois autres enseignants pour l’une des semaines de réunions et de visites. Avec un objectif de leurs émotions sensibles qui a fait pencher la conscience, et donne à la mémoire de l’histoire.

As a junior in college and a new immigrant to this country, I was quick to adopt Thanksgiving as my favorite holiday.

We Americans may have inherited this ritual of giving thanks from the Pilgrims, but throughout history people of all nations have celebrated harvest time with a feast.

Now that’s where I get very excited about this special holiday. Cooking being my passion, having the chance to make a feast is something I anticipate with great joy each year.

When planning my own Thanksgiving menu, I follow the original spirit of this special holiday and let the abundance of the harvest itself guide me. Since I do most of my shopping at our local farmers’ markets from spring through fall, I’m familiar with the gorgeous produce they offer and the succession of crops.

Even at the end of November, there’s still a marvelous assortment of fresh veggies and fruits to choose from: Brussels sprouts, cauliflower, gorgeous red beets, leafy greens, pumpkins and winter squashes, apples and pears… the list goes on and on, and out of it my menu takes shape beautifully.

From the first bite of the spicy beet-green crostini and the first sip of the sumptuous pear Bellini to the last morsel of dessert, the mood for this feast is set. May it inspire you to create a Thanksgiving feast that is as delicious as it is joyful — in the true spirit of giving thanks!

Menu
Featuring wines from Bonny Doon Vineyard

Spicy beet-green crostini
Endive boats with fresh ricotta and roasted beets
Marinated olives with fennel
Roasted cashews with curry spices (from Tierra Farm — shown with the Bellini)
Pear Bellini

Pumpkin soup with citrus-mint pesto
Baby spinach salad with dried cranberries, feta and maple-glazed pecans
Pan-roasted shallot vinaigrette
Bonny Doon, Le Cigare Blanc 2007

Individual gratins with shiitake mushrooms and Yukon gold potatoes
Roasted butternut squash with garlic and sage Maple-glazed
Brussels sprouts with chestnuts
Cauliflower purée
Cranberry chutney with figs
Bonny Doon, Syrah “Le Pousseur” 2005

Apple-pear crisps with macadamia crumb
Calvados Chantilly
Bonny Doon, Le Vol des Anges 2007

Game Plan
1 WEEK AHEAD
Buy wines

3 to 4 DAYS AHEAD
Buy vegetables and groceries (I like to buy the veggies as close to the time I need them as possible. The longer they sit in the refrigerator, the more they lose both nutrition and flavor!)
Wash beet greens, spin dry, place in large Ziplock bag — refrigerate
Wash spinach, spin dry, place in large Ziplock bag — refrigerate
Cut baguette in slices for the crostini — freeze

2 DAYS AHEAD
Roast the beets — refrigerate
Make soup and pesto — refrigerate
Make the marinated olives — refrigerate

1 DAY AHEAD
Set table and prep house
Make maple-glazed pecans — place in Tupperware and store at room temperature
Blanch Brussels sprouts — refrigerate
Make cranberry chutney — refrigerate
Make Calvados chantilly — refrigerate
Cut butternut squash, place in large Ziplock bag — refrigerate

THANKSGIVING MORNING
Make apple-pear crisp
Make gratins
Roast Butternut squash
Make cauliflower purée
Prep the beets for the endive boats
Slice the beet greens and garlic for the crostini
Slice the shallots for the spinach salad
Prep the ingredients for the Brussels sprouts

30 MINUTES BEFORE GUESTS ARRIVE
Take out the olives, soup and chutney from the refrigerator
Assemble the endive boats

WHEN GUESTS ARRIVE
Serve Bellini, olives, curried cashews and endive boats
Toast the baguette slices, sauté the beet greens and assemble crostini — serve warm

WHEN READY TO SERVE DINNER
Re-heat soup and serve

Make pan-roasted shallot vinaigrette
Assemble salad and serve

Re-heat gratins and butternut squash at 375ºF for 6 to 8 minutes
Re-heat cauliflower purée
Sauté Brussels sprouts
Plate main course and serve

Re-heat dessert and serve

Spicy Beet–Green Crostini

makes 16 crostini

3 tablespoons extra virgin olive oil
1/4 to 1/2 teaspoon red, chili pepper flakes to taste
2 large garlic cloves – skinned and finely chopped
1 lb beet greens (or Swiss chard) – trimmed, thoroughly rinsed, spun dry and cut in 1/4” strips
1/2 teaspoon sea salt to taste
freshly ground black pepper to taste
16 baguettes slices – cut on the diagonal in 1/4″ thick slices
extra virgin olive oil for drizzling

Step 1: Heat a large heavy-bottomed skillet over high heat. Add the oil, red pepper flakes and garlic. Sauté for 1 minute only. Add the beet greens and sauté for 4 to 5 minutes until all the juices have evaporated and greens turn dark green, tossing from time to time. Add the salt and freshly ground pepper to taste. Toss well and remove from heat.
Step 2: Preheat the broiler. Toast the bread under the broiler on each side until golden and crispy. Top each bread slice with a small mound of beet greens and drizzle with a little olive oil. Set on a platter and serve warm.

Endive Boats with Fresh Ricotta and Roasted Beets

makes 24 boats

For the beets
4 medium red beetroots (about 1 bunch) – washed, ends trimmed and unpeeled
1 tablespoon aged balsamic vinegar
3 tablespoons extra virgin olive oil
1/4 cup finely chopped fresh chives
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste

For the endive boats
3 large Belgian endives – trimmed and leaves pulled from core (about 24 large leaves)
12 oz fresh handmade ricotta
sea salt or to taste
freshly ground black pepper to taste
chive tips as garnish

Step 1: Preheat oven to 450°F. Place the beets in a small roasting pan. Fill pan with 1/2″ of spring water. Cover tightly with foil and bake for 60 to 70 minutes until beets are tender. Transfer to a bowl and set aside to cool to room temperature.
Cook’s note: The beets can be prepared up to 3 days ahead. Place in a Tupperware and refrigerate until ready to use.
Step 2: In a small bowl, whisk together the vinegar, olive oil, chives, salt and pepper until well blended. Set aside.
Step 3: Peel the beets by slipping the skins off with the back of a knife. Cut the beets in 1/8” cubes. Add the dressing, toss well and let stand at room temperature for 15 to 30 minutes.
Step 4: Just before serving, place a spoonful of the ricotta in the bottom half of each endive leaf. Top with the beet cubes. Garnish with a chive tip and serve.
Cook’s note: The boats can be assembled up to 30 minutes ahead and kept at room temperature. Do not prepare too far ahead of time as the endives will wilt.

Marinated Olives with Fennel

makes 2 cups

1/2 small fennel bulb
1 tablespoon coarsely chopped fennel greens
1/4 teaspoon red pepper flakes
1/4 teaspoon fennel seeds
2 strips lemon zest – (use vegetable hand-peeler) and cut in 1/16” julienne strips
1/2 cup extra virgin olive oil
1 1/4 lb mixed olives

Step 1: Trim and cut fennel bulb in half. Using a vegetable hand-peeler, shave 12 strips from the bulb and put in a large bowl. Place the balance of ingredients in the same bowl. Mix well and transfer to a Tupperware.
Step 2: Let marinate at room temperature for 1 hour before serving.
Cook’s note: Refrigerate up to 1 month. Bring to room temperature before serving.

Pear Bellini

serves 8

1 ripe red pear – cut in 1/4” slices as garnish
6 oz unsweetened pure pear juice
1 1/2 oz Grappa or Poire William
1 bottle Champagne or sparkling wine

Place one pear slice in each chilled Champagne flutes. Shake pear juice and Grappa with large ice cubes. Divide into the eight champagne flutes. Top with Champagne and serve immediately.

Pumpkin Soup with Citrus-Mint Pesto

serves 8

For the soup
3 tablespoons extra virgin olive oil
1 medium Vidalia or Spanish onion – peeled, quartered and cut crosswise in 1/8” slices
1 cup dry white wine
2 garlic cloves – skinned and finely chopped
1 1/4 teaspoons sea salt or to taste
freshly ground black pepper to taste
1 medium pumpkin (about 3 lbs) – peeled (use vegetable hand-peeler), seeded and cut in 1″ chunks
2 1/2 cups vegetable broth in cartons
2 1/2 to 3 cups spring water
2 tablespoons fresh orange juice

For the citrus-mint pesto
1 small bunch Italian parsley (about 1 1/2 oz) – tough stems removed
8 sprigs fresh mint – leaves removed from stems
1/4 teaspoon fennel seeds – coarsely ground with mortar and pestle
1/4 teaspoon orange zest (use microplane grater)
2 tablespoons pine nuts
1/4 teaspoon sea salt
freshly ground black pepper to taste
1/2 cup extra virgin olive oil

Step 1: Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and onions and sauté for 5 to 6 minutes until golden, stirring from time to time. Add the garlic and wine. Stir well and continue to sauté for 3 to 4 minutes, until the wine has evaporated and glazed the onions. Add the pumpkin chunks, the vegetable broth, 2 1/2 cups of water, salt and pepper to taste. Bring the soup to a boil and then simmer covered for 30 to 35 minutes, until the pumpkin pieces are very tender.
Step 2: Add the orange juice and purée the soup with a stick blender or food processor, until smooth. Thin the soup with water to the desired consistency. Adjust the seasoning if needed. Remove from heat and set aside.
Step 3: While the soup is simmering, make the pesto. Place all the ingredients in the bowl of a food processor and process until very smooth, for 1 to 2 minutes, scraping the sides of the bowl once or twice. Transfer to a small bowl and set aside.
Step 4: Ladle the soup into soup bowls. Place a spoonful of the pesto in the center of each bowl and serve immediately.
Cook’s note: The soup can be made up to 3 days ahead and re-heated just before serving. It may need to be thinned with additional spring water, as the pumpkin will absorb the liquids as it stands. Freezes well up to 1 month.

Baby Spinach Salad with Dried Cranberries, Feta and Maple-Glazed Pecans

serves 8

For the maple-glazed pecans
1 tablespoon extra virgin olive oil
1 tablespoon maple syrup
2/3 cups pecan halves
sea salt to taste

For the vinaigrette
6 tablespoons extra virgin olive oil
3 large shallots – skinned, quartered and finely sliced
2 1/2 tablespoons aged balsamic vinegar
1/4 teaspoon sea salt
freshly ground pepper to taste

For the salad
8 oz baby spinach – rinsed and spun dry
1/2 cup dried cranberries
4 oz French feta or sheep’s milk feta – crumbled

freshly ground pepper to taste

Step 1: For the maple-glazed pecans, heat a small frying pan over medium-high heat. Add the olive oil, maple syrup and pecans. Sauté for 3 to 4 minutes, stirring frequently until the pecans are golden and the maple syrup has darkened. Spread the pecans on a cooling rack so the pan juices can drip down and sprinkle with salt. Once cooled place in a Tupperware until ready to use.
Cook’s note: The pecans can be made up to 3 days ahead and stored room temperature.
Step 2: Place the spinach in a large bowl and set aside.
Step 3: To make the vinaigrette, heat a small frying pan over medium-high heat. Add 2 tablespoons of the olive oil and the shallots. Sauté for 2 to 3 minutes until the shallots are light golden. Quickly add the balsamic, balance of the olive oil, salt and pepper. Stir well and remove from heat.
Step 4: Pour the warm vinaigrette over the baby spinach. Toss well and divide equally in the center of eight salad bowls or plates (alternatively place in a large serving platter). Top with a few cranberries and a little crumbled feta. Garnish with the pecans. Finish with freshly ground black pepper and serve immediately.

Individual Gratins with Shiitake Mushrooms and Yukon Gold Potatoes

serves 8

For the mushrooms
12 sprigs fresh Italian parsley – stems removed
8 thyme sprigs – leaves removes from stems
2 sprigs winter savory or rosemary – leaves removes from stems
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 1/2 lbs fresh shiitake mushrooms – stems trimmed and cut in 1/8” slices
2 large shallots – skinned, quartered and finely sliced
2 large garlic cloves – skinned and finely chopped
1/2 teaspoon sea salt
fresh ground pepper to taste

For the gratins
1 1/2 cups milk
1/2 cup heavy cream
1/4 teaspoon sea salt to taste
fresh ground pepper to taste
1 lb medium Yukon gold potatoes – cut in 1/16” slices (use mandoline or blade attachment of food processor)
4 oz coarsely grated cave–aged gruyere (about 1 cup)

8–1/2 cup capacity ramequins – lightly buttered

Step 1: Place the herbs on a cutting board and finely chop. Set aside.
Step 2: Heat a large non-stick skillet to high heat. Add the butter and oil. As soon as the butter is melted, add the mushrooms. Toss well and sauté for 4 to 6 minutes until golden, stirring only occasionally. Add the shallots and continue to sauté for 1 to 2 minutes until shallots have softened. Add garlic, herbs, salt and pepper and continue to sauté for 30 seconds. Remove from heat and transfer to a bowl to cool slightly.
Step 3: Pre-heat oven to 375°F. Whisk the cream, milk, salt and pepper in a small bowl and set aside. Place a third of the potato slices at the bottom of each ramequins, just to cover the surface. Top with half the mushrooms. Then top with a third of the potato slices. Top again with half the mushrooms and finish with the balance of the potato slices. Drizzle with the milk mixture. Sprinkle with the grated cheese. Bake for 45 to 50 minutes until golden and bubbly. Remove from oven and let cool for 5 minutes before serving. Serve the gratins in their molds.
Cook’s note: The gratins can be baked, cooled and refrigerated up to 1 day, although they are best eaten the day they are made. To serve, bring to room temperature and bake at 375°F for 6 to 8 minutes until hot.

Roasted Butternut Squash with Garlic and Sage

serves 8

2 medium butternut squash (about 4 lbs) – peeled (use vegetable hand peeler), seeded scooped out and cut in 1/2” x 3” slices
2 small bunches fresh sage – leaves removed from stems
16 large garlic cloves – unpeeled and left whole
1 teaspoon sea salt or to taste
freshly ground black pepper to taste
6 tablespoons extra virgin olive oil

Preheat oven to 475ºF.
Step 1: Place the butternut squash slices in a non-stick jellyroll pan large enough to hold the ingredients in a single layer (alternatively use 2 pans). Add the sage, garlic, salt and pepper to taste. Drizzle with the olive oil and toss well. Arrange slices in a singe layer and bake for 20 minutes.
Step 2: Remove from oven, carefully flip each slice so as not to break them. Return to oven and bake for 10 to 15 minutes, until golden-brown. Remove garlic cloves and save for another use. Serve the roasted squash with the sage leaves.
Cook’s note: The squash can be sliced up to 24 hours ahead and refrigerated in Ziplock bags. Bake up to 6 hours ahead and re-heat at 475ºF for 5 to 6 minutes until hot.

Maple–Glazed Brussels Sprouts with Chestnuts

serves 8

1 tablespoon sea salt for the blanching water
2 lbs Brussels Sprouts – ends trimmed and cut in half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers)
3 large shallots – skinned, quartered and finely sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste

Step 1: Fill a large bowl with cold water and several ice cubes.
Step 2: Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 4 minutes until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside.
Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use.
Step 3: Heat a large heavy-bottom skillet over high heat. Add the butter, olive oil and maple syrup. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss. Sauté for 4 to 5 minutes until golden-brown, tossing only occasionally. Add the shallots, toss again and sauté for 1 to 2 minutes until shallots have softened. Sprinkle with salt and pepper, remove from heat and serve immediately.

Cauliflower Purée

serves 8

4 cups milk
1 1/2 teaspoon sea salt or to taste
1 large bunch fresh thyme – tied in a bundle with kitchen string
2 medium cauliflower (about 4 lbs) – florets torn in 2” pieces
freshly ground pepper to taste
1/2 cup freshly grated Reggiano or Grana Padano parmesan

Step 1: Bring milk to a boil in a large soup pot. Add half the salt, herb bundle and cauliflower and boil partially covered (or the milk will foam-up) for 12 to 15 minutes until cauliflower is very tender. Strain in a colander, reserve the milk and let stand for 5 minutes until well drained. Discard herb bundle.
Step 2: Place the cauliflower florets in the bowl of a food processor and process with a steel blade until coarsely chopped. Add the balance of the salt, black pepper, parmesan and 1/4 cup of the reserve milk (or a little more) to the desired consistency. Process for another 30 seconds until very smooth. Transfer to a bowl and keep at room temperature until ready to use.
Cook’s note: The purée can be prepared up to 4 hours ahead. Once cooled, cover and keep at room temperature.
Step 3: When ready to serve, heat the purée in a saucepan over medium heat until very warm, stirring frequently and adding a bit of the reserved milk if needed. Serve immediately.

Cranberry Chutney with Figs

makes 2 cups

For the figs
4 oz dried California or Turkish figs (about 1/2 cup) – cut in 1/4” pieces
2 tablespoons Cointreau
2 tablespoons orange juice

For the chutney
1 1/4 cup apple or grape juice
1 tablespoon lemon juice
1/2 cup organic sugar
2 cinnamon sticks
1 teaspoon freshly grated ginger (use microplane grater)
1/2 teaspoon orange zest (use microplane grater)
1/8 teaspoon ground cardamom
1/8 teaspoon red, chili pepper flakes
pinch sea salt
12 oz fresh cranberries

Step 1: Place the figs, Cointreau and orange juice in a small bowl. Mix well and let stand at room temperature for 15 minutes.
Step 2: Meanwhile, heat a large, heavy-bottomed saucepan over high heat. Add the apple juice, lemon juice, sugar, cinnamon sticks, ginger, orange zest, cardamom, red pepper flakes, and salt. Bring to a boil. Once boiling, reduce heat to medium-high and add the cranberries. Stir well and fast simmer for 6 to 7 minutes until the cranberries start to pop. With a wooden spoon, crush the cranberries on the side of the pot until mixture is chunky. Turn off the heat, add the fig mixture and stir. Cover and let stand for 15 minutes. Transfer to a bowl to cool to room temperature and serve.
Cook’s note: Refrigerate up to 3 days. Bring to room temperature before serving.

Apple-Pear Crisp with Macadamia Crumb – Calvados Chantilly

serves 8

For the crumb topping
1 cup unbleached white flour
1/3 cup turbinado sugar
1/4 teaspoon sea salt
8 tablespoons unsalted butter (1 stick) – cold
2/3 cup roasted, unsalted macadamia nuts

For the fruits
6 medium Braeburn or Gala apples – peeled, cored and cut in 1/4” slices
4 ripe bartlet pears – peeled, cored and cut in 1/2” pieces
1 teaspoon finely grated lemon zest (use microplane grater)
2 tablespoons lemon juice
1 tablespoon Calvados or apple brandy
1/3 cup organic sugar

For the Calvados Chantilly
1 cup heavy cream – well chilled
2 tablespoons Calvados
2 tablespoons organic sugar

1 – 13×10x3” ceramic baking dish – lightly butteredPreheat the oven to 375°F.

Preheat the oven to 375°F.
Step 1: In the bowl of a food processor, combine the flour, sugar and salt. Process at high speed for 15 seconds until well blended. Add the chunks of butter and macadamia and process until coarse crumbs form. Do not over-process or the crumbs will come together and form a dough. Let stand until ready to use.
Step 2: Place the apple and pear slices in a large bowl and sprinkle with the lemon zest, lemon juice, calvados and sugar. Toss well.
Step 3: Place the apple-pear mixture into the prepared mold. Sprinkle with the crisp topping. Bake for 50 to 55 minute, until topping is golden brown and the fruits are bubbly. Remove from the oven and let cool until warm.
Step 4: In the bowl of an electric mixer, whip the heavy cream, Calvados and sugar and medium speed until the cream begins to thicken. Do not overbeat or the cream may turn to butter. Transfer to a Tupperware and refrigerate until ready to use.
Cook’s note: Refrigerate the Chantilly up to 1 day.
Step 5: To serve, spoon into desert bowl. Top with a dollop of the Calvados Chantilly and serve immediately.
Cook’s note: The crisp can be made up to 6 hours ahead and kept at room temperature. Re-heat at 375°F for 5 to 7 minutes until just warm and serve as above. The crisp is best consumed the day it is made.

© 2009 viviane bauquet farre – food & style NY LLC

Zucker in einer Pfanne leicht karamellisieren und mit Apfelsaft ablöschen.
Äpfeln schälen, putzen, in Schnitze schneiden, mit etwas Zitronensaft zum Zuckersirup geben und darin zugedeckt 5 bis 10 Minuten weich kochen. Auskühlen lassen und dann die ganze Masse pürieren.
Das kalte Püree in der Eismaschine cremig gefrieren lassen.  In Gläsern mit einem Schuss Calvados anrichten und als Zwischengang servieren.

Sometimes, when travelling, I have been a little disappointed after finally visiting a place I had really looked forward to visiting after reading about it and seeing pictures of it for many years.  Normandy was not such a place. 

For almost my entire life I have seen pictures of the D-Day landings, seen movies about the battle, and read many history books on the subject.  Similarly, Mont St Micheal is so well-known that it seems as much an icon of France as the Eiffel Tower.  And finally, over the years I have read a great deal about the Bayeux Tapestry, seen pictures of it, and looked forward to visiting it.   In all three cases, however, visiting these sites in Normandy was thrilling, moving, and beautiful, in turns.

On our first day, after a very early morning drive off of the ferry in Ouistreham, outside Caen, we drove to Bayeux, less than an hour away (even allowing for one missed turn on the ring road around Caen).   After petite dejuener in the city centre, we were first in line at the museum which houses the Bayeux Tapestry.  An early start, coupled with the time of year, let us enjoy the tapestry at out own pace, with no crowds.  The tapestry is magnificent, stretching over 70 meters long, and still amazingly colorful after its creation over 900 years ago.  We were given an audio guide in English, which explains the story being told in each of the over 30 panels.  Although some describe the tapestry as “cartoon-like” because of its one-dimensional representation in embroidered wool, I was impressed by the level of detail in the pictures, and thought the artists were able to portray both movement and emotion quite well in the sewing.  Historians still debate the sponsor of the work, the location of its creation, and the identity of the artists, but there is no doubt that it gives a compelling and understandable telling of the events which led up to the Norman Conquest and a depiction of the climactic battle between the army of William from Normandy and the Anglo- Saxon army lead by King Harold.    The museum also contains interesting exhibits which describe the Norman influence in England.    in my history lessons at school we frequently had to address the question in history about how much one individual might affect history versus that person being merely representative of a particular time or mood.  In the case of William the Conqueror,  I think his influence in assembling and leading the invasion force, and then in governing after the Conquest, is tremendous cannot be overstated, his impact lasting up to the present time.

From the tapestry, we headed to the magnificent Bayeux Cathedral, which towers over the city in much the same way that the spire of Salisbury Cathedral towers over our city.  The cathedral is both Romanesque and Gothic, and the Gothic portion of the cathedral contains huge windows, making it one of the brightest cathedrals I have seen.  

The city centre contains many historic buildings, including many timbered buildings that in England we would call “Tudor”.  Thankfully, although the city is only 6 miles from the D-Day beaches, it was spared from destruction during the fighting, and is very beautiful.  Several of the streets had banners with French, British, and American flags flying on them.  On the way out to the edge of the city we walked into a pretty and historic little abbey.  Since we had recently seen the Sound of Music, we kept expecting to see Maria, but alas, we were the only ones about.

On the ring road around Bayeux we found the city museum to on the Battle of Normandy, and we enjoyed the movie and exhibits there.  Just across the street from the museum is the largest British cemetery from the Normandy campaign, and it was very moving to walk among the gravestones there.  The stones contain not only name, age and regiment of the deceased, but also a personal message from each soldier’s family.  These personal messages, such as “Our only child, now gone to a better place”, were especially touching,  as was being reminded by the youth of so many of the soldiers who died fighting for liberty and the destruction of the most terrible tyranny.  The cemetery contains over 4,000 graves, and across the street is a Memorial to over 1,800 Commonwealth soldiers who died in the Battle of Normandy and have no known grave.  The Memorial has a frieze with the following inscription (in Latin), “We, once conquered by William, have now set free the Conqueror’s native land.”   A moving end to a memorable day.

We set off early the next morning from our hotel in Caen for a full day of visiting the Normandy D-Day Landing Beaches.  We began at St.-Aubin, part of Juno Beach where Canadian forces landed, and worked our way westward, through the rest of Juno Beach, then Gold Beach (British), and on to Omaha Beach, with the large American cemetery, and out to the end of Omaha Beach at Pointe du Hoc.  We saw the remains of the huge artificial ”Mulberry” harbor, nicknamed Port Winston, at Arromanches.  We visited the huge German gun batteries at Longues-sur-Mer.  We came through the sand dunes at St.-Laurent, where the Americans made their first exit from the deadly fire on Omaha Beach.  We walked among the still pock-marked landscape of the forbidding Pointe du Hoc,  taken by the American Rangers at a large loss of life.  And we finished the day at the very sad German Military Cemetery in La Cambe.    

It’s difficult to describe my feelings about the day.  All day long I could feel the presence of all those soldiers, so far from home, and the tremendous sacrifices all of them made.  Walking among the beautiful marble crosses and Stars of David in the American cemetery above Omaha Beach,  I could barely speak, or even swallow.  It’s simply a very remarkable place, with a very tangible sense of recent history.  One author in America has labelled the generation that fought here as “The Greatest Generation.”  Seeing this landscape really proved the truth in that description.

On our last full day we headed to the southwest corner of Normandy to visit the fantastic Abbey at Le Mont St-Michel.  As I have already written, the setting of the abbey at the top of the rocky island, the surrounding bay, the small street leading up all the steps to the abbey, and the abbey itself, are all really amazing and beautiful, and to me even more impressive in person than it looked in pictures.  It was a really nice day and different in tone from the day before.

We did have a partial day before returning to England, and we spent that time enjoyably first visiting the Abbaye aux Hommes in Caen, and then touring the apple, cheese and Calvados-producing areas south and east of Caen.   We had a lovely picnic of locally produced apple juice, locally produced Camembert cheese, and a baguette.

We have wonderful memories of Normandy, and we hope to be able to visit again.

Here’s another one of my favorite dinner recipes that screams autumn, even though it’s still not cold enough to be making Pork Roasts for dinner here!  I’ll spare you the LA. weather report again today….thinking of tweaking my blog to include daily Doppler Radar reports with all my recipes!

Since I’m such a fan of “caramelized”…everything, I tried making this a couple years ago with fennel and onions and loved it.  The prunes add an extra sweetness to the roast.  The sauce, made with more prunes and Calvados brandy, is sweet, apple-y and delicious.

Calvados is an apple flavored brandy that’s perfect for autumn cooking AND for sipping after the meal.  It can be substituted with a “non-fruit” brandy, but Calvados has a distinct flavor that is perfect for this dish.  Cheers!

Caramelized Fennel & Onion filled Pork Tenderloin Roast with Calvados Cream sauce

For the Roast:

1 1 1/2 pound Pork Tenderloin Roast
1 fennel bulb, tops removed — thinly sliced
1 large brown onion, thinly sliced
2 garlic cloves, thinly sliced
Olive oil
1/2 cup prunes, coarsely chopped
1/2 teaspoon ground thyme
Kosher Salt and fresh ground pepper

Butcher’s twine for tying up the roast

Slice the roast on the side, lengthwise, almost in half.  Fold the roast over and lightly pound it with a meat mallet.  Season with salt, pepper and thyme.

Preheat oven to 350 degrees

In a large skillet, over medium high heat, start caramelizing the fennel and onions with a little Olive oil.  When they have become golden brown, add the garlic slices, salt, pepper and thyme and continue to cook another 5 minutes. Remove and allow to cool completely.

Cut 2-3 (approximately) 12-inch pieces of Butcher’s twine and set aside.  Place the caramelized onion/fennel mixture on one end of the roast. Sprinkle the prune pieces evenly over it.  Roll the pork around the filling (like you’re rolling a burrito), ending with the seam down and “fat” side up. Use the twine to tie around the roast, securing the filling.  Cover the roast with more Olive oil and season with more salt and pepper.

Place the roast on a roasting rack in a deep, oven-proof skillet and roast it for 60-90 minutes (or until an instant-read thermometer registers 160 degrees).  Remove from the oven and let it rest.

While the roast is cooking, prepare the Calvados cream sauce

Calvados cream sauce:

1/2 cup coarsely chopped prunes
1 cup Calvados brandy — divided in half
1/2 cup water
1/2 teaspoon sugar
1/4 teaspoon ground thyme
1 pint heavy cream
2 tablespoons butter
Salt, pepper, red pepper flakes — to taste

In a deep saucepan, “stew” the prunes over low heat, with a 1/2 cup Calvados, sugar, thyme and water — covered for 30 minutes.  Add the remaining 1/2 cup Calvados, cream and continue to cook for another 15 minutes, until somewhat thickened.  Stir in the salt, pepper and pepper flakes and remove from the heat.  With an immersion blender, mix the sauce until smooth.  (if you don’t have an immersion blender, you can use a standing blender)

When the roast is done and resting, pour the sauce into the drippings in the bottom of the skillet and combine well.  Add the butter at the end, to “finish” the sauce.

Brown-Sugared Apples:

1 Granny Smith apple, peeled, cored, sliced into 8 sections
2 tablespoons butter
1 tablespoon brown sugar
1/2 teaspoon cinnamon

2 tablespoons Calvados brandy

Melt the butter in a small saucepan.  Stir in the brown sugar, cinnamon and Calvados.  When combined, add the apple slice in one layer to the pan. Cook the slices for 1 minute, then turn over and cook on the other side for 1 minute.  Serve immediately with the roast.  Cheers!

Och inte är det roligare idag. Jävla skit.

Det blir calva idag. Och rödvin. Och handpåläggning som dövar en stund.

Det är åtminstone fredag.

我在万圣节的晚上饿着肚子来计算一个关于拉面的问题真是杯具啊

一乐拉面馆, 一共有4种口味的拉面, 老板每天会选1种供应, 鸣人每天只去吃1次拉面, 问平均多少天鸣人才能尝遍所有4种拉面呢?

一个数学化的描述: 假设第N天吃到了第4种拉面, 求E(N),

下忍级解法:
显然的最少需要4天
需要4天:
所有可能数 4^4
符合要求的可能数 4*3*2*1
P(N=4)= 4*3*2*1 / 4^4
需要5天:
所有可能数 4^5
符合要求的可能数: 4*(3^4 – 3 – 3*(2^4 -2))
P(N=5)= 4*(3^4 – 3 – 3*(2^4 -2)) / 4^5
首先从4个中选择一个做”第4种”, 剩下3种, 前面4天总的可能有 3^4 种, 去掉只吃了1种拉面的情况 3 种, 去掉只吃了2种拉面的情况: 从3种拉面中选择这2种, 4天中吃2种拉面的可能为2^4 -2 (总可能2^4 去掉只有1种拉面的2种)
…
需要n天:
所有可能数 4^n
符合要求的可能数: 4*(3^(n-1) – 3 – 3*(2^(n-1) -2))
P(N=n)= 4*(3^(n-1) – 3 – 3*(2^(n-1) -2)) / 4^n

最后整理得到的求和公式为

瞄一眼发现第无穷项貌似是0, 这个级数有可能收敛, 但是我饿了, 所以直接丢Mathematica里, 解得答案25/3

影级别的解法:
如果某一事件发生的概率为p, 那么平均1/p天发生一次
第一天吃第1种面, 其后
其后吃到第2种拉面概率为3/4, 那么平均4/3天吃到第2种拉面
其后吃到第3种拉面概率为2/4, 那么平均2天吃到第3种拉面
其后吃到第4种拉面概率为1/4, 那么平均4天吃到第4种拉面

1 + 4/3 + 2 + 4 = 25/3

Jodå, jag överlevde fotbollsfesten. Inte såg jag några huliganer heller. Bara några fjuniga grabbar som stirrade intensivt på storbildsteven. Visst fastnade min blick också men att titta på töntiga karlar som inte har vett att skjuta i mål är sannerligen bortslösad tid.

Jag startade helgen med att besöka Ikea. Alltid kul att trängas med otvättade människor och skrikande barn. Snart stundar ICA och storhandling. Lika bra att köra hela racet. Det bästa av allt är att man kan medicinera sina uppjagade nerver med en calva och parkera röven i soffan med gott samvete.

Frågan är bara om man hinner hångla upp Mannen innan vi somnar i varsin soffhörna.

Nu är det snart advent hörrni…

Pony l’Eveque… Livarot… Calvados… Camembert…

M O R E :
NATIONAL GEOGRAPHIC TRAVELER: F O O D S OF THE WORLD