Come, ladies and gentlemen, come, look at the beauty I bring you, don’t push, there’s enough for everyone, come, come!

Today I brought you, as promised, a wonder of DIY, its quintessence I’d say: folks, a gadget that is basically free if you make it yourself, it’s better than anything you could find on sale and – and here I talk to my fellow hikers – it weighs as the hair of a maid: the penny stove! Following and mixing detailed instructions from dozens of videos found on the Tube (like this) we were able to build this jewel that, I swear ladies, it boils half a litre of water quicker then your home stove. Voilà, our product:

Unlike the yankees we didn’t put any glass fiber inside ’cause we don’t like it, and we squeeze regular denaturated alcohol in it, the one you all have in your lovely house ladies, a b-o-m-b! Where would we be without the internet?

Second item today, less sophisticated but not less satisfying, the  clothesline I already told you about gentlemen. Easy and cheap to buy, you’ll say. Yes, if you are some lucky yankees. Otherwise the shipping taxes will burn your wallet and, you know, with this bloody crisis, you better save every single cent folks. 3 euros of rubber, a couple of good knots and the trick is done. Voilà, our product:

To end on a happy note, a lil bit of music my friends. When I opened the blog, I proposed a couple of side projects, and one of ‘em I called Soundtrack. Well folks, my friend Francesco (13 years old) took it literaly and composed an actual song for my journey. It is on those notes then that I greet you all my friends, see ya next round. Click here for the music. Olè!

p.s.: I almost forgot folks, I also added photos on the sidebar.

]]> http://stmm8.wordpress.com/2009/11/25/be-prepared/ Wed, 25 Nov 2009 19:58:26 +0000 ddf2440 http://stmm8.wordpress.com/2009/11/25/be-prepared/

  “Be Prepared” is not only the Boy Scout motto, it is also a key to success.  Author John Maxwell, in his book, Talent Is Never Enough, says that when you don’t prepare, things you hope wouldn’t happen, do happen.  The reason is simple: being unprepared puts you out of position.  Ask athletes what happens when they are out of position.  They lose.  Preparation positions people correctly. 

“All’s well that begins well”

Days 35 and 36:  Get Ready to Weigh In and Believe It

I’m starting to be okay with how slow this process has been.  I was not upset by the lack of weight loss this week.  I’m back to coaching myself before I step on the scale, which has helped put this snail’s pace into perspective.  Plus I’ve noticed that my weight is trending downward, which is far better than when the yo-yo was ticking upward. 

Although this was supposed to be a five-week process till now, it has in fact taken me far longer (17 weeks to date).  That’s mainly because I didn’t blog daily.  Still, I don’t know that my progress would have been any quicker.  Nevertheless, I’m now entering what is the final week of day to day lessons in The Beck Diet Solution.  Even though I’ve been through all this before and I’ve managed to successfully keep most of the weight off, I can’t believe how many of these lessons I had forgotten.  Going through the book again has given me the little nudge I needed to get back on track. 

What’s changed since re-reading this book:

1.  Paying closer to attention to portion sizes (I had become somewhat lax before).

2. Reduced the extraneous, low-nutrient food (like my second cup of coffee).

3. Stopped treating each working lunch as a special occasion (it’s all salads now, all the time).

4. Eating more food from each food group.  Before I would have given up a glass of milk and rolled those calories into chocolate, or nothing at all.

5. Less anxious about weighing in.

6. Blogging about all of this has kept me accountable, which is great motivation.

Most recently, I wrote about using food to self-medicate when my feelings are at all time-low.  Case in point, two days ago I drove home from work, which was a 40 minute drive (to another city) only to find that I had left my keys at the office.  And I didn’t just leave them on my desk, oh no, I left them in the lock to our building.  So I had to drive 40 minutes back to work and another 40 minutes home.  Let me tell you, I was feeling very low.  I was feeling both sorry for myself and angry at myself for being so careless.  I got a little misty eyed.  I didn’t cry because I thought it would be dangerous while driving but knowing that it was okay to cry made me feel much better.  By the time I got home, I wasn’t feeling sorry for myself or angry.  I was just grateful to finally be home.

That was a minor incident.  Yesterday I had a bigger one.  My co-worker and I approached our boss about hiring more staff.  During the meeting my co-worker backed down and started siding with my boss!  She later apologized but it bothered me all day.  I talked to Mike about it feeling better about getting it off my chest.  Still, just 10 minutes later, I found myself wanting chocolate.  The chocolate stayed in the cupboard and no special technique was required.  I realized that I was still upset and that was enough.  I will continue struggle with using food for comfort but at least now I’m paying more attention to how I feel.  Dr. Beck has helped me do that.

Welcome to 44-D’s Annual Thanksgiving-Palooza 2009. Whether you’re looking for turkey recipes, stuffing, side dishes, pies or other desserts, we’ve got you covered. Find great advice and Thanksgiving recipes to plan your Thanksgiving dinner menu. Also, please feel free to add your own special family recipes in the comments section!

Click here to read: Thanksgiving Letter From First Lady Michelle Obama

Giving Thanks to Our Heroes This Holiday

Posted by Dr. Jill Biden

There is nothing like the warmth of home during the holidays. In this spirit, the Vice President and I hosted an early Thanksgiving Dinner last night for servicemembers and their families at our home, the U.S. Naval Observatory. It was the Biden family’s small way of saying thank you to these heroes, and we could not have been more honored to share a table with this group. As my husband said, “Never before has this place been accorded such an honor as tonight. No individual group has walked through that door that has lent more dignity than you.”

read more: The White House Blog

Make desserts the day before Thanksgiving. This really makes sense. It’s so hard to bake everything at the same time because everything seems to bake at different temperatures. Even if you aren’t baking this easy preparation tip comes in handy. Having your pies, candy, etc already made will give you more time to work on preparing the turkey, vegetables, etc.

Peel potatoes the day before Thanksgiving. This easy preparation tip may not seem to save a lot of time, but it really does. The day before Thanksgiving I peel the potatoes, place them in a bowl of water, and then put them in the refrigerator. This way, they won’t oxidize and turn brown. When you are ready to cook your potatoes, simply drain off the water and cook them like normal.

Make cornbread for homemade dressing the day before Thanksgiving. I can’t believe I went so many Thanksgivings without doing this. I used to bake my cornbread while my turkey was baking and hope I could get my dressing mixed and baked before the turkey was done. Now, I always bake my cornbread the day before and then all I have to do is mix up the ingredients and bake the dressing.

Cut up vegetables the day before Thanksgiving: This also saves a lot of time. Whether you need vegetables for homemade dressing or you’re putting out a vegetable platter, this is an easy preparation tip that will make your Thanksgiving more enjoyable.

Thaw turkey well ahead of time. Nothing is worse than going to fix your turkey on Thanksgiving and it’s still partially frozen. By following this easy preparation tip, this Thanksgiving, you will be able to get everything finished on time rather than having to wait longer because you turkey still isn’t done.

Purchase rolls rather than making them from scratch. You may be completely against this easy preparation tip, but believe me you can buy rolls that will be just as good as homemade. There are rolls in the freezer section that you thaw and then let rise. There’s also wonderful crescent rolls found in the dairy section next to the biscuits. If you honestly cannot do this, prepare you dough in advance and freeze it before it rises. Then remove it from the freezer and allow it to thaw and rise before baking.

Buy desserts from a local bakery. If you think making desserts from scratch will drive you over the edge this Thanksgiving, use this easy preparation tip. Go to a local bakery and choose desserts that you can pass off as homemade.

Have someone else do the little things. Whether it’s buying precut vegetables from the produce section or buying pre-made mashed potatoes, this is an easy preparation tip that just makes sense. Why should you waste your time this Thanksgiving cutting vegetables or baking rolls?

Share the responsibility. This Thanksgiving ask your friends and family to bring different dishes and then all you have to do is cook the turkey. This is an easy preparation tip that will truly allow you to have an enjoyable Thanksgiving.

Order a Thanksgiving dinner from the store. In this day and time you can get wonderful Thanksgiving dinners from your local grocery store. If you aren’t comfortable with having the whole dinner catered, only buy the items you dread making the most.

I hope these easy preparation tips will help you easily get through Thanksgiving this year and many years to come.

Alton Brown’s Thanksgiving Menu
Alton Brown’s flair in the kitchen developed early with guidance from his mother and grandmother, a budding culinary talent he skillfully used later as a way to get dates in college. On Feasting On Asphalt, Alton had only his motorcycle, a few buddies and the clothes on his back during a nostalgic trip across the country to rediscover the disappearing people, places and stories of great American road food.

Get Menu
View Photos
Watch Videos

Alton Brown shares the best techniques for carving the perfect Thanksgiving turkey.

Paula Deen’s Thanksgiving Menu
Who would think that a housewife from Albany, Ga., with no formal training in food, would become one of the country’s most beloved celebrity chefs? Paula Deen is a self-made success story who learned the secrets of Southern cooking from her Grandmother some 30 years ago. She had no idea at the time that the love for Southern cooking her grandmother instilled in her would lead to a life-long career.

Get Menu
View Photos
Watch Videos
Download Paula’s free Holiday Hosting Guide

Paula Deen bakes a terrific sausage stuffing for a Thanksgiving feast.

Good Old Country Stuffing Recipe

Ina Garten’s Thanksgiving Menu
In 1978, Ina Garten went from working on nuclear energy policy to running a small specialty food store in the Hamptons. Ina has been a columnist for Martha Stewart Living magazine and O, the Oprah magazine. Since March, 2006 she has been a columnist for House Beautiful. She shares her cooking expertise in a series of cookbooks and on her show, Barefoot Contessa.

Get Menu
View Photos
Watch Videos

Ina remembers her favorite Thanksgiving memory, favorite dessert (Pumpkin Banana Mousse Tart), favorite place to be at Thanksgiving, favorite Thanksgiving meal highlight, favorite Thanksgiving short cut, and her Thanksgiving confession.

Giada De Laurentiis’s Thanksgiving Menu
Born in Rome, Giada grew up in a large Italian family where the culture of food was a staple in and of itself. As the granddaughter of film producer Dino De Laurentiis, Giada consistently found herself in the family’s kitchen. Giada is a master at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying.

Get Menu
View Photos
Watch Videos

Try her recipe for Turkey with Herbes de Provence and Citrus.

Rachael Ray’s Thanksgiving Menu
According to Rachael Ray, she grew up in food. “My first vivid memory is watching my mom in a restaurant kitchen. She was flipping something with a spatula. I tried to copy her and ended up grilling my right thumb! I was 3 or 4,” says Rachael, who insists that cooking is a way of life she was simply born into. Rachael has parlayed that birthright into a wildly successful career as an iconic Food Network television personality, bestselling cookbook author and editor–in-chief of her own lifestyle magazine.

Get Menu
View Photos
Watch Videos

Rachael Ray whips up the best and creamiest butternut squash soup.

Butternut Squash Soup Recipe

Bobby Flay’s Thanksgiving Menu
Bobby Flay’s versatility is evident in the multiple talents he brings to the field as a chef, restaurateur, cookbook author, and media personality. He is also the Resident Chef and Lifestyle Correspondent for The Early Show on CBS and CBS Sunday Morning, where he regularly informs a national audience about seasonal dishes and ingredients. Bobby works tirelessly to challenge the way Americans view and taste food – making it bold, zesty and always fun.

Get Menu
View Photos
Watch Videos

Bobby Flay helps viewer Elizabeth prepare Thanksgiving appetizers for the love of her life.

Pat and Gina Neely’s Thanksgiving Menu
As co-owners of Neely’s Bar-B-Que, Pat and Gina Neely have turned their family restaurant into one of the most successful barbecue restaurants in the South. Now they share the secrets behind their favorite dishes and their passion for food, family, and fun on Food Network’s Down Home with the Neelys. The Neelys launched a second Food Network show in July 2008, Road Tasted with the Neelys, a cross-country search for specialty stores and family-run businesses that make hand-crafted, one-of-a-kind edibles. In May 2009, the Neelys released their first cookbook entitled Down Home with the Neelys, which quickly earned a place on The New York Times‘ best-seller list.

Top Recipes
View Photos
Watch Videos

On Road Tasted with the Neeley’s Thanksgiving Special David and Barbara Barber’s Three Square Grill and Picklopolis are featured. This is a great way to ease the amount of work you have to do for Thanksgiving, order it from a professional.

Audiegrl’s Broccoli Cornbread

Ingredients:

• 2 (8.5-ounce) boxes corn muffin mix
• 1/2 cup whole milk
• 2 cloves minced garlic
• 1 (8-ounce) container cottage cheese
• 4 large eggs
• 1 tablespoon salt
• 1 cup plus 2 tablespoons grated Cheddar
• 1 stick unsalted butter or margarine
• 1 medium onion, chopped
• 1 (10-ounce) package frozen chopped broccoli, thawed but not drained

Directions:

Preheat oven to 375 degrees F.

Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl.

In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish.

Bake in oven until golden, 30 minutes. Note: this tastes better in a cast iron skillet, but if you don’t have one, you can use another pan.

Bluedog89’s Creamy Cornbread Casserole

Ingredients:

• 1/2 cup butter, melted
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn bread mix
• 1 cup whole kernel corn, drained
• 1 (14.75 ounce) can creamed corn
• 1 cup sour cream
• 1 Tbls sugar (optional)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9×9 inch baking dish.

2. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn, sour cream and sugar . Spoon mixture into prepared dish.

3. Bake for 45 minutes in the preheated oven, or until the top is golden brown.

Buellboy’s Cavatappi-n-Cheese

Ingredients:

• 3 pinches kosher salt, for pasta water
• 1 pound Cavatappi pasta, cooked al dente
• 6 tablespoons butter (for roux)
• 6 tablespoons all-purpose flour (for roux)
• 3 cups milk
• 1 cup heavy cream
• 1 tsp freshly ground black pepper (to taste)
• 1 tsp salt (to taste)
• 1 pound 8oz Velveeta cheese
• 12 ounces Monterey Jack cheese, shredded
• 1/3 cup sugar (to taste)

Directions:

Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, Velveeta and 1 cup Monterey Jack cheeses. Add sugar, salt and pepper to taste. Cook until cheeses are fully melted, stirring occasionally.

Pour half the pasta and then half the melted cheese sauce in a greased 13 by 9 baking dish. Repeat with the remaining pasta and cheese sauce. Top with remaining 4 oz of Monterey Jack cheese. Place in the oven and bake for 35-40 minutes or until golden brown.

Note: If your family does not like Monterey Jack cheese, please feel free to substitute with Sharp/Mild Cheddar, Asiago, Romano, or White Cheddar cheeses.

Cardinals19’s Cowboy Beans

Ingredients:

• 2 cans (15 ounces each) pork and beans
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) lima or butter beans, rinsed and drained
• 1 lb ground beef, browned and drained
• 1 medium yellow onion, chopped
• 3/4 cup packed brown sugar
• 1/2 cup BBQ sauce
• 1/2 cup ketchup
• 1/2 green pepper, chopped
• 1/2 lb thick bacon strips, cooked and crumbled

Directions:

In a large bowl, combine the ground beef, bacon, beans, onion, green pepper, brown sugar and ketchup. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour. Uncover, bake 30 minutes longer.

COgene’s Thanksgiving Poundcake with Pomegranate Glaze

Ingredients:

• 1 1/2 cup butter, room temperature
• 3 cups granulated sugar (use special “baking sugar” found in baking isle in grocery store – cake comes out smoother)
• 1 package (8 ounces) cream cheese, room temperature
• 3 cups all-purpose flour, sifted before measuring
• 6 eggs
• 1 tablespoon vanilla extract

In a large mixing bowl, cream the butter. With mixer on medium speed, gradually beat in the sugar. Beat in cream cheese. Add flour, alternating with the eggs. Stir in the vanilla. Pour batter into a greased and floured Bundt cake pan. Bake at 325° for about 1 hour and 15 minutes to 1 hour and 25 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.

Glaze:

• 1 cup powdered sugar
• 1/4 cup POM 100% Pomegranate Juice

Gradually stir the juice into the cup of powdered sugar. Mix until smooth. Drizzle over warm cake.

GeoT’s ‘How to Brine a Turkey‘

The purpose of brining is to tenderize the meat while adding flavor. A solution of salt is dissolved in water and meat is then submerged for a set amount of time, changing the cell structure and making it more moist and, often, more flavorful. The basic formula for a brine is 1/2 cup to 1 1/2 cups kosher salt for every gallon of liquid (whether water, juice, stock or beer). You can also add sugar and any other seasonings to taste; try herbs, garlic or peppercorns. Brining saturates the meat with the flavor of these seasonings. Unlike marinating, which flavors the outside, brining gives you deeper flavor and increased moisture.

The larger the meat, the longer it should brine; while shrimp only need about half an hour, a whole turkey takes 6 to 8 hours or so. Add ice to the brine to keep it under 40 degrees Fahrenheit in case you don’t have room in the refrigerator.

Once you’re done brining, remove the meat from the brine, pat it dry and cook it the same way you would otherwise.

more about "untitled", posted with vodpod

GiaT’s Holiday Cranberry Punch

Ingredients:

• 1/2 gallon cranberry juice cocktail
• 1 large can pineapple juice
• 1 6 ounce can frozen limeade concentrate
• 1-2 bottles club soda (to taste)

Mix together cranberry juice, pineapple juice, and frozen limeade.
Chill for one hour, then add club soda and serve.

Perfect with:

Supplies:

• 1 large freezer-safe Bundt® pan or ring mold
• 1 12-oz. bag of Fresh Cranberries
• Fresh mint leaves, if desired
• Water *

Directions:

Rinse cranberries in cold water. Drain.

Fill pan 1/2 inch to 1 inch deep with water. Place on even surface in freezer and freeze until solid. Remove pan from freezer. Add an additional 1/4 inch water over the ice surface. Arrange cranberries and mint leaves in desired pattern then return pan to freezer. Once set, add an additional 1/2 inch to 1 inch of water and freeze until solid.

Note: Cranberries float, so if you add all the water at once, the cranberries will float to the surface. When you unmold the frozen ring, the decoration will be on the bottom of the ring.

To unmold, run briefly under warm water to loosen.

* Note: Ice ring can also be made with White Cranberry Juice Drink instead of water.

HerselWellingtonIV’s Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners’ sugar
• Chopped pecans and fresh raspberries or strawberries, for garnish

Directions:

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. Garnish with chopped pecans and/or a fresh raspberry or strawberry.

LibbyShaw’s Texas Pecan Pie

If you live in Texas and have a pecan tree, gather up enough pecans for at least 2 cups of pecans.

Make your favorite pie crust. If in a time crunch I recommend the prepared Pillsbury crusts in the refrigerated section of the grocery store.

Glaze pie crust with egg yoke.
Place in 350 degree oven until warm.

Ingredients:

• 2 cups of pecans
• 3 large eggs
• ½-1 C light corn syrup
• ½-1 C of sugar

(I use only ½ of each b/c pecan pie tends to be too sweet for my family’s taste)

• 5T unsalted butter
• 1t of vanilla extract or 1 T dark rum. (I use the rum.)
• ½ t salt

Directions:

Toast the pecans at 350 for about 6-10 minutes.

After removing the pecans turn oven up to 450.

Combine all ingredients above except for the pecans.

After they are toasted, add the pecans.

Bake at 450 for 10 minutes, then lower the heat to 350 and bake for 35-45 minutes.

Let cool for 1 ½ hours before eating.

Some recipes call for brown sugar instead of white. I use white for a lighter texture and taste.

Bon appetite and Happy Thanksgiving!

Ogenec’s Vodka-Marinated Rib Roast

Ingredients:

• One 11- to 12-pound prime rib roast (5 ribs), chine bone removed
• 12 bay leaves
• 1/2 cup vodka
• 3 tablespoons kosher salt
• 1 tablespoon freshly ground pepper

Directions:

Set the roast in a large roasting pan, fat side up. Using a sharp knife, make 12 shallow slits in the fat and insert the bay leaves. Rub the vodka, salt and pepper all over the roast and let stand at room temperature for 2 hours.

Preheat the oven to 425°. Roast the meat in the lower third of the oven for 30 minutes. Reduce the oven temperature to 325° and continue to roast for about 1 3/4 hours longer, or until an instant-read thermometer inserted in the thickest part registers 120° for rare to medium-rare meat. Transfer the roast to a carving board, cover loosely with foil and let rest for 30 minutes.

Set the roast on its side and run a long, sharp knife between the bones and the meat; remove the bones. Turn the roast right side up. Carve the roast into thick slices and transfer to plates. Pour any carving juices over the meat and serve at once.

Notes:

Although rib roast is carried at many butcher shops and supermarkets, you may have to order this cut in advance, so plan ahead. Because the meat is so simply prepared, buy the best beef you can, preferably USDA Prime. Lobel’s Prime Meats in New York City is a great mail order source (lobels.com).

Removing the bones after cooking as described in this recipe makes carving quite easy, but don’t discard them. The meat nearest to the bone is tastiest, so pile the bones on a platter next to the carved meat for people to eat them like spareribs.

Shanti2’s Spinach and Green Apple Salad

Ingredients:

• 2 tablespoons olive oil
• 1 tablespoon cider vinegar
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper
• 5 ounces baby spinach leaves (about 5 cups lightly packed)
• 1 Granny Smith apple

Directions:

1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes

In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.

Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.

Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve immediately.

SouthernGirl2’s Mustard Greens

Ingredients:

• 1/2 cup sliced onions
• 1/2 cup chopped bell peppers
• 1/4 salt or to taste
• 1/4 pepper
• 3 tbsp vegetable oil
• 2 slices of chopped bacon
• 3 cups water
• 1 lb Mustards washed thoroughly & torn into pieces

Directions:

Cook until Mustard Greens are done and wilted.

TheLCster’s Pumpkin Crunch

Ingredients:

• 1 tspn Cinnamon
• 1/2 tspn Salt
• 1 cup Butter (2 sticks)
• Whipped Topping
• 1 package (box) Yellow Cake Mix
• 1 can (15 oz) Solid Pack Pumpkin
• 1 can (12 oz) Evaporated Milk
• 3 Eggs
• 1 1/2 cup Sugar
• 1/2 cup Pecans (halves)

Directions:

Preheat oven to 350 degrees F. Grease bottom of a 9×13 inch pan. Combine pumpkin evaporated milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into a 9×13 inch pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with pecans. Drizzle melted butter over pecans. Bake at 350 degrees F for 50-55 minutes, or until golden brown. Cool…serve chilled. Top with whipped topping when served.

President Obama Pardons White House Turkey

The President grants the traditional Thanksgiving pardon to Courage, this year’s Official White House Turkey in a ceremony on the North Portico of the White House. November 25, 2009.

Today one of our newest volunteers asked me about how I ended up working in the pregnancy crisis centre.

Yeah, long story, right? One of our mutual friends, who worked for the centre at the time of my employment came in and immediately started picking up on what I’d left out.

Everything in my life has had a purpose that leading up to this point. It’s so obvious looking back now, but it certainly wasn’t always clear at the time.

In 4 hours time I need to be up to drive to the airport and start making the journey to Basingstoke. I can’t sleep.

I was reading Angie Smith’s blog. I wasn’t expecting to see a ultrasound picture taken at 10 weeks gestation.

Yes, that was the stage of pregnancy I was at when I had it terminated.

It was a little bit of a kick in the guts to see that, I’ll admit. Sometimes I wish I could turn back the clock, and bizarrely I don’t want to turn it back to the point before she was conceived to change things in that way. Turning back the clock I wish I would have had the information, support and courage to make a different decision.

You can’t think like that though. Because if it hadn’t been for Sophie being part of my life, I wouldn’t have the wisdom and understanding I have now. The perspective I have when I meet with clients, or abortion providers is different from many of my colleagues. It’s not that I necessarily agree with the people who think it’s all ok, it’s that I get where they’re coming from…because I used to have a totally different viewpoint.

God is doing some crazy things with this work, ministry or whatever you want to call it.

Crazy in the best and in some cases, most unexpected of ways.

He is, as Sarah Chia put it earlier this year, widening my territory.

And yet, I’m not that close to God as I once was. My quiet times are um, yeah, embarrassingly few and far between. My prayer life sucks compared to what it once was. There are lots of things in my life that need sorting.

I feel like I’m just riding this wave of God…He seems to have me along for the ride whether I like or not really!

The majority of the time, I do like it. I love it. The life God has for me is never dull.

But it is sometimes tough.

Um, actually a lot of the time it is tough.

I need to get prepared - physically, mentally, emotionally, spiritually – as much as I can for what God has in store for 2010.

How do you do that? Answers on a postcard (or blog comment) please…

Written on a Wall
at Halfway-Mountain Monastery
by Wang An-shih
(trans. David Hinton)

1

When I wander, heaven starts raining,
and when I’m done, rain’s gone again.

How could rain by my own wandering?
Pure chance brought us together here.

2

If it’s cold, I just sit somewhere warm,
and if it’s hot, I wander somewhere cool:

all beings no different from Buddha,
Buddha precisely all beings themselves.

I am asking for some help
from my fibery friends.

Many of you know that my mom lives with us.  One thing she has wanted to do for much of her life was to travel to Africa to help people there.  Last year, she had the opportunity to go with a group that my husband & I have been involved with.  My hubby & mom travelled to Africa together and helped set up & run a medical clinic in Feb of ’09.

She is planning on going again this next Feb. to set up a dental clinic and provide dental care to people in Senegal, West Africa.  She is having a hard time raising the funds she needs to go…it’s just not coming in and she is starting to worry that she won’t have the money she needs.  Each team member needs to have raised a significant amount of the total $1400 by the end of December in order to secure their airfare & spot on the team.

I want to host a yarn raffle!  My plan is to collect donations of yummy yarn (I plan on contributing a few skeins of Malabrigo sock yarn and some Dream in Color Smooshy!) and then I’ll be offering the raffle entries for sale to help her raise the funds for her trip.

My goal is to collect at least 16 skeins:  enough for 4 lots of 4 skeins each AND I’d love to collect at least 25 mini-sock yarn skeins to create a Sock Yarn Blankie lot.  If I can do that and then sell 100 entries for each lot, I could meet my ultimate goal:  I’d like to see this raise $500 toward her trip and I know that is high-reaching, but I think we can do it!!

I’ll be collecting donations over the next week or so and then hopefully be ready to sell tickets in December, with the drawing to take place on New Year’s day!  So the tix could make great, fun stocking stuffers for your yarny friends, or you could ask for some entries for Christmas!

Everyone who donates will receive 1 FREE entry for each $10 increment that you donate.  (For example – if you donate a skein of Mal sock, which is an MSRP of about $19, you’d get 2 tix, each lot of 5 mini-sock yarn skeins would get you one entry).  Donated yarn should be like-new, still in the skein with the ball band, free of smoke smell.  (I know that many have pets, that’s ok)  Donors mail the yarn directly to me and shipping is up to you (however one skein of yarn mailed 1^st class in the US is usually under/about $3).  After the lots are posted, you’ll be able to choose which lots you’d like your “thank you” tickets entered to win.  If you have your own etsy store or are a yarn/fiber seller, I will link to your storefront on my blog!  Free advertising!!

This is where YOU come in.  We need yummy yarny donations.  Do you have anything in your stash you could part with?  Maybe that unloved sock yarn?  Maybe a couple skeins of some super soft worsted?  Some of your handdyed or handspun?

If you have a donation you are willing to make, please email me:  bradymom 29 @ gmail. com (remove spaces) and I’ll send you details on how to donate.  I’d like to have all yarn rec’d and the lots photographed by Dec. 8, so I need to collect the yarn donations SOON. 

I know how great my friends are & how amazing the knitting/fiber/Rav community is.  So thank you for reading this & considering helping with this great cause!

******************************************************************************************

Please email me if you have any questions about the trip, donating, or anything!  If you have ideas for other things to donate other than yarn OR if you want to run a yarn donation by me (if you’re not sure), just email or find me on Ravelry as bradymom29.

Preparation enables Peyton Manning to make what he does look easy

I’ve long been a proponent of the adage that preparation is the only things over which you have total control.  And I’m always glad to get reminders of that…from the world of sports or wherever.

I was reading Sports Illustrated’s NFL Midseason Report on an airplane the other day and smiled as I read how Indianapolis QB Peyton Manning texted Connecticut running back Donald Brown just hours after he had been drafted by the Colts:  “Meet me at the facility at 8 a.m. tomorrow.  Warmed up.  Ready to go.”

Former Colts coach Tony Dungy talked about Manning’s great season so far — despite a number of challenges — saying, “To understand why he hasn’t struggled, you have to understand the way his mind works.  It drives him every day that the offense will be better, not just as good as it was.  The new guys will fit in.  He’ll make them fit in.”

Juxtapose that with a conversation that Mike and Mike had this morning on ESPN Radio with analyst Tim Hasselbeck about Oakland QB JaMarcus Russell and his challenges.  The discussion centered on whispers around the Raiders camp that the now-benched quarterback is always “last in, first out” of meetings and practices.  He won’t put in the work necessary to prepare for the next week’s game.

There are other reasons Manning is a future hall-of-famer, but preparation can overcome many things — rookie wide receivers and running backs, injuries in many positions.  Lack of preparation just exposes you.

How have you helped yourself through preparation (or hurt yourself because you didn’t take the time)?  If you don’t know where to start to help yourself prepare more effectively, please contact me.

So much of our time
Is spent in preparation
So much in routine
And so much in retrospect
That the amount of each person’s genius
Is confined to a very few hours.

Ralph Waldo Emerson Quotes

Wherever we are
It is but a stage on the way to somewhere else
And whatever we do
However well we do it
It is only a preparation
To do something else that shall be different.

Robert Louis Stevenson Quotes

Life is the only art
That we are required to practice
Without preparation
And without being allowed
The preliminary trials
The failures and botches
That are essential for training.

Lewis Mumford Quotes

Education is a social process
Education is growth
Education is, not a preparation for life
Education is life itself.

John Dewey Quotes

“As a student and a writer there’s a point where you just become manic: friends, family, laundry, personal care, they don’t matter.  You’re just completely focused on the paper.  So go manic.  Just try not to drink too much coffee…” – Michael Vavrus, MiT faculty.

One of the big assignments we have this quarter is a synthesis essay in which we are supposed to integrate everything we’re studying to address schooling, learning, and teaching.  That means things from our texts and other articles we’ve read, films we’ve watched, lectures, workshops, seminars, and observations from over the course of nine weeks.  It’s a lot to put together into one paper.

To get us started on this mammoth task our faculty had us turn in a complete draft of our paper at the end of week 7, a little over a week ago.  Obviously we wouldn’t have the information from weeks 8 and 9 to use in our synthesis, but they felt we’d have plenty to work with to get a good start on it, and then we could integrate the rest later.  And they were right; it was plenty!

I spent a lot of time preparing for this paper, since the idea of synthesizing all this information seemed daunting, even intimidating.  I used my new pad of newsprint paper and my fancy markers and worked hard at getting my ideas out so I could organize them.  It worked pretty well.  I ended up making different posters for schooling, learning, and teaching that drew on the material from the class.  It was especially helpful when I actually got down to writing, since I hung the posters on my wall in front of where I was working.

The whole process, especially toward the end of week 7 when the drafts were due, made me really glad I was living alone!  I cleared my kitchen table and piled it with books, articles, handouts, observation and class notebooks, previous work, and anything else that might be helpful, as well as the constant cup of chai.  I put posters on the wall.  I spread out papers all over my living room floor.  I even broke out my set of shower crayons and hurriedly scribbled notes to myself as they occurred to me on the shower wall or the mirror over the sink.  Each day that brought us closer to the due date found me more focused on and more absorbed in this paper.  The quote from my faculty at the start of this post began to really resemble my life, and those of my colleagues!

Wednesday night I managed about five and a half hours of sleep after working on my paper, then I had to get up early and head to the middle school for our last round of observations there.  After observations we had the rest of the day to ourselves, which meant one thing for all of us: writing our papers.

Most of Thursday is a blur in retrospect: maniacally working on my paper surrounded by my posters and books, taking short breaks to commiserate or conspire about references with colleagues on facebook, caffeine, and more frantic and excited writing.  I was able to avoid a complete all-nighter, and got about 3 hours of sleep before having to get up and head to campus for our day of reckoning.  I have to say I think I made it through the rest of that day (writing workshop and a workshop on operationalizing knowledge) fairly well for only three hours of sleep before emerging from my manic cocoon into more material and learning.

But what strikes me most is the fact that even at it’s most challenging, it’s most grueling and taxing point, I was still excited about what I was doing, about the information I was exploring, about the product I was creating.  Even synthesis-paper-induced-insanity can’t dampen my enthusiasm for this program!!

Though it did take me a while to recover…

And just to share; some pictures of my paper preparation and state of mania

As of yesterday I have now been to school two days in my life

Yes- two: yesterday I started my first aid course, and today I complete it. A current first aid certificate is required as a leader for Teen Missions, so this is part of my preparations.

This morning I made sure I packed a book to read at lunch time!

For those who desperately need to know, I’m attending Mahurangi Technical Institute, just over the road from where Mum went to Mahurangi College for her secondary schooling

This is also where Dad is going for his skippers ticket for Mission Adventure

Formal schooling, related work experience, and on the job training are all important parts of a business education. Conversations with several successful business owners show an interesting mix of the three.

It has been nearly twelve years since the business first opened its doors. The three founders weren’t sure how long their current jobs would last but were sure they didn’t want to work for someone else.

The business began as a small retail bakery and has since expanded to several locations with a restaurant. Now well established, the three entrepreneurs earn above average profits from their multi million dollar enterprise.

What prepared this unlikely threesome for success? Each of the three were college graduates. A biologist, an economist, and a sociologist, all three without a bit of formal business training. Their educational background was compounded by a lack of experience. None of the three had any experience in the bakery or restaurant business.

While they believe the lack of a formal business education did not hurt the venture, they know that their lack of industry experience caused them to make several costly errors. Fortunately they were able to survive long enough to learn from their mistakes.

Bill came upon his idea for a business by accident. It was ten years ago that he first purchased a used computer system to help him manage the records in his auto repair business. He soon found that the computer was creating more problems than it was solving. Frustrated, he began to repair and reprogram it to meet his needs.

Bill had graduated from the school of hard knocks. He had enrolled as a business major in an eastern college, but soon lost interest and dropped out. He opted for experience and got plenty of it.

From his efforts at repairing and reprogramming the computer in his business, Bill realized the potential demand for custom applications. He soon started a new venture in electronic parts distribution to take advantage of that demand. Within six months the new business was larger and more successful than his original enterprise.

While Bill had no formal training in electronics, he had been running his own business and had “hands on” experience with computers when he started his new venture. As head of his own company, he now sometimes wishes that he had that business degree he had started on many years ago.

David’s fluency with Spanish and English enabled him to assist his immigrant parents as a translator in their business dealings. By listening to and observing his parent’s daily business transactions, David was introduced to business at an early age.

After graduating from high school, he attended college on scholarship and received an engineering degree. While working part time, he went on to graduate school and earned a second engineering degree.

After six years spent working in a variety of engineering and management positions with two different companies, David and several co-workers decided to strike out on their own. Now, a number of years later, David is President of a 250 million corporation, the third business that he has founded.

Concerning his formal education, David believes that college gave him the basic training and fundamentals that he needed in engineering. He thinks that there is an ever increasing need for graduates with formal training in technical skills. It was his early business experiences however, that gave him the ability to take advantage of his formal training.

A consensus opinion from recent discussions with these and other business owners is that formal training, job related experiences, and on the job training all play an important role in preparing an individual for the challenges of business ownership.

Formal schooling is looked on as an important base from which to build. Many have been successful in business without extensive formal education. Many others have entered occupations totally unrelated to their primary fields of study. In retrospect however, many graduates of the school of “hard knocks”, like Bill, wish they had gotten that degree when they were young.

Job experience in a related field is unquestionably the most important ingredient. We are the product of our own experiences. We are what we have done The more we do the better we are. As the three college graduates in the bakery business can attest, getting into a business without experience is risky. Some survive to tell the tale, but many others don’t.

Whatever your preparation for starting your business, you can never be fully prepared. Why? Because the last and most important training takes place on the job. You can only get that training by getting started. The keys to success are commitment and hard work.

Today was a tough day for me as I have to address M.TECH students about the present placement scenario. I open the session with a clapping sound for Yasir, who recently got placed in Oracle. According to the present placement condition in my college, M.TECH students are not at all welcomed by companies. The reason is very clear. Due to lack of our enthusiasm and curiosity, we always fell down. Someone having sound knowledge and good records but no confidence is like a black tea. Peoples hiring at fresher’s level are with a different mind set. They want quality, not quantity. To be a quality product, you have to be smart.

Its a general philosophy of peoples, that someone doing M.TECH will go only for teaching job. This is true in some cases but not in all. Anyone holding a Master’s degree only to earn 20K is not at all appreciated. If however, someone has interest in teaching then there is no barrier.

Let me come directly to the pre-requisites for what companies are looking for.
1. First thing is to brush up your core subjects. If your know the basics, opportunities are at your door.
2. Keep yourself updated with the latest technology.
3. Always reach the venue 30 minutes before.
4. Keep you documents, ID cards, Resumes ready beforehand.
5. Have atleast 3 photocopies ready for each document you carry.
6. Minimum 5 passport size photographs.
7. Separate dress for interview.
8. Be neat and clean while meeting any professional. As someone said “First impression is the last impression”.
9. Never try to pretend what you are not. Be fair with yourself.
10. Always obey your seniors, teachers, and parents. They are your best guide.
11. Never get hopeless and always have the spirit of moving ahead.
12. Try to grab as many opportunities as you can. Don’t think that you can’t do this work. You have the potential of working hard.
13. Be confident and energetic.
14. Learn with peoples.
15. Always help others and take helps. There is a give and take relationship and no take and take relationship.  And last, but not the least
16. Resume is the first thing through which interviewer tries to understand you. Make your resume like a booster. The interviewer should make up his mind to hire you by seeing your CV.

Opportunities will not come to you easily, you have to fight for that. Always fight for your rights and have confidence, courage, and believe. Be smart, but don’t be smarter.

3207713    การเตรียมวรรณกรรมวิชาการ    Scientific Literature Preparation

วิธีการเขียนบทความทางวิชาการและงานวิจัย เพื่อตีพิมพ์ในวารสาร

(An approach on conducting scientific and research papers for publication.)

(3207713 จุฬาลงกรณ์มหาวิทยาลัย)

Yuhuu

Mood mcm biasa2 jer. Tak ada la hepi sgt. Tak jgk tension. Biasa !

Mood pagi yang hujan ni membuat kan sy ingin menulis. Bukan pasal ape pn. Pasal ofis jer. Theme : My office my home. homey and lovely. Konon jer tu. Tak ada la sama sgt ngn keindahan n kebahagiaan kt umah.

To be quick mmg ofis ni sgt tk proper. Bila ada inspection baru la kuar sume anak cicak anak tikus bagai. Mak diorg2 pn ada But I am very happy since cooperation sgt tinggi. I’m glad to be part of it. Walau pn weekend sy terganggu dgn aktiviti2 seperti gotong royong ala2 hostel ni.

Muni konon je hepi..dlm hati...

1st photo : is one of my closest fren. Dalam ofis die bersebelahan sj dgn saya. Jerit je pn dgr. Hanya dipisah kn cermin nipis yg lutsinar. hehe. org yg bertanggungjawab dlm kerja nya. Sgt komited jgk. workaholic is best suits her. Owh she’s just came back from PD. Biasa la second office die tu.

rizal the lucu-est

Ni anak buah Muni yg agak sengal jgk. hehe. Org dtg wat keje beriya die bleh angkat kertas pertimbangan plk. Hmm suka ati la encik rizal oi. Owh nnt buat penilaian tu buat2 buh gula2 kt depan sy yer. Boring sy dgr !

tk se-pro khallam

Ni aktiviti mengecat dinding ofis yer. Hmm. Syazwan buat yg belah ni sbb yg depan bilik sy dh siap. Tggu die ni salin baju nk mengecat tu siap dh saya cat dinding belah sana tu. Hmm budak2 wat keje gne la gaya nye. Tak per je pn. Janji kaler biru. Done!

ni hyper happy wat keje

Ni anak buah kesayangan sy. Without her I wouldnt know what should I do in the office. When it comes to work it just so nice to share them with her. She’s my Amie. Very helpfull and sgt senang berbincang. Bagi la keje ape skali pn mmg sure bleh setel. Sy mmg tk ada masalah la keje ngn die ni. Otak pn sengal2 gak.

haa ni sah berlakon jer

Ni Ari anak buah sy jgk. Seorang yang sgt best. Ni mmg gmba die buat2 mengemas jer. Sbb time ni die bron PC. Hehe. Tk kesah la. Dunia d ofis ni akan agak sunyi bila die tak ada. Macam sekarang die tak ada. Outstation jaga kursus. Ni kesayangan Cik Amie jgk. Hehe. Nnt kita g Langkawi yerp ! Cik Tengku ckp die nk borong coklat.

ni nk gmba cun

Ha ni kawan sy yang best gile jgk. Merangkap housemate sy skrg nih. Dah nk kawen pn. Huu nnt tinggal sorang Bersungguh-sungguh gile kemas brg smpai calar2 tangan nye ni. Hahah. Siap mms tu. Klaka gile. Sebenar nye ada jer gmba yg die tk sedar tu. Tp die nk gmba yg cun jgk. Boleh la ni. Time ni beliau ni demam. Beliau ni kesayangan anak2 buah unit headed by her. Mmg lovely !

cute tak ?

Ni Encik Aris yang sgt disenangi. Mcm ayah2 yg berwibawa gile. Tp sgt lucu jgk. Best giler. hehe. Tp tgk la tempat beliau ni. Mmg banyak gile la paper die. Demi inspection sume files pn die simpan. Siap pesan kt Qilah lg ” Cik Qilah jgn mintak ape2 file pn esok yer. Nnt dh hbs inspection baru sy korek balik sume ” Hhahah. That’s how happy we are here ! Just treasure the moments

ni geng merah

Shahidan n the gang. Hehe. Diorg ni mmg best. Slalu buat kerja same2 walau pn lain2 departments. Siap bleh pakai baju satu tema plk tu. Hahha. Shahidan ni ckp sy slalu buli die walau pn sbenar nye tak. Amie yg buli die. Nurul ngn kawan die tu gtu je la. Asek ketawa je. Tk tau la ape yg diumpat nye. Tak kire tmpat ketawa je manjang. Kalo korang tertanya2 nape diorg koyak2 paper tu. Hmm sbb die shredder pn dh jam sbb bnyk sgt paper sulit yg kene buang. Manual pn manual la yer korang. Janji lepas !

one side of ridzuan

Owh ni En Ridzuan kita yer merangkap adik beradik sy jgk. Sbb kami berbapa kan “mentor” yg sama. But sadly kitorg akan dapat Mummy baru. Ntah la. Ni baru separuh dr kejadian sebenar nya. Nnt kita tgk sisi gelap beliau dan ofis beliau yer Sori wan tk dtg aritu. Tau ko agak bengang kn ? Mcm kitorg tk bg cooperation . Zafwan pn sound baeekk pny ” Wah ko yg shah alam pn smpai ko yg kt 17 tu tk smpai ?! ” Sengih2 je la aku mampu Ahad tu.

tadaa !

Hehe See ? Hasil kerja diorg ni. Dasyat btol. Hahah. Kalo recycle pn orait tapi masalah nye paper sulit yg tk leh terlepas kuar dr ofis ni. So terpaksa la.

white board sy !

Ni usaha sy sndiri mengalih kn n memaku kn serta menskru kn white board ni demi kegunaan d masa akan dtg. So ini la hasil nya. Skru pakai gunting plak tu sbb sume org ckp screwdriver tak ada. Nyampah kan diorg sume ? Tak ada sape plk tu yg tolong. Hampeh. Alih2 buat sndiri. Tak per sy kn … mesti la tau buat keje sndiri as quoted by Muni. Hehe. Kan best kalo whiteboard tu sentiasa clear mcm ni ?

Hmm dah terpanjang plak entri ni. Okay la kot. Sampai cne je la. hehe. Welcome to our new office ! Nnt amek gamba dr Cik Tanti kite

201495     การเตรียมการโครงงานวิศวกรรมเกษตร     Agricultural engineering Project Preparation

ความต้องการแก้ปัญหาทางวิศวกรรมเกษตร การตรวจเอกสาร การจัดเตรียมข้อเสนอโครงงาน แนวทางปฏิบัติจรรยาบรรณนักวิจัย

(Needs for solving agricultural engineering problems, literature review, preparation of project proposal, researchers’ ethics.)

(201495 มหาวิทยาลัยเกษตรศาสตร์)

There are basically two schools when it comes to “dress code”:

A) The “better overdress”

B) The Comfortable and dont care

one. And it shows almost immediately when I attend a presentation to which school the presenter is bowing towards. Not always to his or her advantage. Especially when it comes to attire, conflicts arise. Why? Most of the time, presenters think that they have to wear something “appropriate” and mount suit and tie. In contrast to the everyday T-Shirt and Jeans. With the great effect that the whole audience will immediately notice the discomfort the presenter has. Or the case where a Suit’n'Tie  want’s to be overly cool and goes to stage in 15 year old T-Shirt.

Just wear the everyday cloths for a presentation would be overly simplistic. It IS important what you wear! But one has to find a balance between attire and comfort. as mentioned, going 180° to the other direction is sensed immediately and ruins a lot for you and the audience. So, what to wear?

Take your everyday attire as a baseline. Give your Closet a good look-over. Define what you will go in maximum either direction (business <-> casual <-> offduty). Then really think about your audience. Imagine  what would give you the most confidence in front of them. By this I mean for example that you will not feel great in T-Shirt in front of a group of exec’s whos ties might cost more than your whole fabrics.

Most importantly, do not fall into the “I want to make a statement” trap. It is hardly a good idea to start a presentation with offending the audience, and this will happen subconscious if you disrespect the audience by choice of clothes. So, adjust your selection to your audience, but to your own personal boundaries. Make a conscious decision about this.

A last note: Work on all your presentation skills and techniques. If you reach a point, where your audience will talk about your speech for hours but is unable to remember if you had a pink uniform or  blue overall, you made it!I